Pastry Arts Podcast

Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid worked in top pastry kitchens around the world, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California.

In August 2016, his longtime dream to own his pastry shop became a reality with the opening of Nathaniel Reid Bakery. With his namesake brand, Reid takes thoughtful consideration into every detail of the guest experience. Each guest is greeted with a friendly, professional welcome as they are guided through his carefully curated menu of pastries and confections. From the twelve flavors of macarons to the spellbinding specialty cakes to the perfectly executed croissants and French pastries, each offering showcases Reid's care for quality ingredients and expert technique. He built his bakery to be a place for the community and, in just a short amount of time, it has become just that – a community bakery led by a man with a superior talent and an even bigger heart.

In this episode, you'll discover:

• Why Nathaniel switched his studies from biology to pastry
• His decision to move to Paris to attend Le Cordon Bleu
• Overcoming a setback, when a promised job in NYC didn't materialize
• Working on the opening pastry team at Joel Robuchon in Las Vegas
• His first gig as an Executive Pastry Chef at the St. Regis Monarch Beach
• His position at Norman Love Confections in FL
• Nathaniel's tip for making perfect pâte à choux
• And much more!

A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with eight locations in the Boston area, and Myers + Chang. She is the 2016 winner of the James Beard award for Outstanding Baker and the author of four acclaimed cookbooks, including her newest, Pastry Love (HMH, 2019).

In this episode, you'll discover:

• What prompted Joanne to leave a career as a management consultant to work in a kitchen
• How she landed her first restaurant job at Biba in Boston
• Getting a foundation in pastry at Bentonwood Bakery
• Working on the opening team at Payard Patisserie in NYC for a year
• Becoming pastry chef at Mistral in Boston
• How she came to open her first Flour Bakery + Cafe
• Her new book, Pastry Love, and which recipes you absolutely, positively need to make
• And lots more!

Named one of America's Top 10 Pastry Chefs in 2017, Chef Kriss Harvey has worked in the pastry departments of some of the country's finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago and at Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas. Before coming to andSons Chocolatiers, Kriss was the Executive Pastry Chef at The Bazaar by José Andrés at the SLS Hotel in Beverly Hills.

Kriss trained under some of the world's most highly regarded chefs. He began his career in the U.S. at the famed Cacao Barry Chocolate Academy near Philadelphia, spending time under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, Kriss moved to Paris where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and MOF Emmanuel Ryon of École Gastronomique Bellouet Conseil. He staged under Spanish pastry chef Oriol Balaguer. He also studied with MOF chocolatier and candy maker Pierre Mirgalet. As a testament to his devotion to chocolate, Kriss has the chemical formula for theobromine tattooed on his right arm.

In this episode, you'll discover:

• How Kriss got hooked on pastry
• His time in Europe, and what he learned from some pastry greats
• Landing a job with Chef Jose Andres
• Making the move to andSons Chocolatiers
• Kriss's best chocolate tip
• His best piece of advice for aspiring pastry chefs
• The story of his tattoos
• And lots more!

This episode is sponsored by:

Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It's time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/

Marina Sousa is owner, pastry chef and designer of Just Cake, located in the Monterey Bay area of California. Just Cake opened in January 2003, and since that time Marina has quickly earned recognition for her impeccable style and the unmatched quality of her cakes. Her work has been featured in several national magazines including InStyle, Brides, Modern Bride, The Knot, Today's Bride, GO Wedding Style and People. Brides magazine featured her as one of the country's top 50 sugar artists, and she was named on the "Top Ten Cake Designers" list by Desert Professional Magazine. Marina is often seen on Food Network where she has repeatedly clinched first place finishes on Food Network Challenge, and has even served as a judge on the show. She also impressively battled to the end of Food Network-Last Cake Standing series. Marina was a guest on The Oprah Winfrey Show: Biggest Stars of Reality TV episode, building a jaw dropping eleven foot tall hanging chandelier cake confection. One of her favorite appearances was on Fantasy Weddings where she had the honor of making the wedding cake for her friend and Food Network star, Keegan Gerhard. She's also enjoyed the privilege of designing cakes for high-profile celebrities and celebrity events including wedding cakes for Brad Pitt/Jennifer Aniston and Raquel Welch. She regularly creates cakes for Clint Eastwood's resort properties in Carmel and his private country club Tehama. She also made a sweet 16 cake for actress and singer Miley Cyrus during one of her wins on Food Network Challenge. When she's not in her kitchen, Marina is traveling the world teaching others her craft at prestigious institutions including The Culinary Institute of America, The Notter School of Pastry Arts and The French Pastry School in Chicago. She's also designed her own line of sugar bead and button molds called Marina's Molds. The sugar beads are her original designs, and the first of their kind in the sugar arts world bringing edible bling to a whole new level.

In this episode, you'll discover:

• Her first career in theatrical design
• Getting hooked on cake decorating at her first job
• How she started her own business, Just Cake
• Winning big on the Food Network Challenges
• The time she made a cake for Oprah and presented it on her show
• Her online classes on BluPrint
• How to deal with clients successfully
• Inherent challenges of the cake decorating profession
• And way more!

Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It's time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/

After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City's best kitchens donning chef's whites.

Using her access to the world's hotspots as a stepping-stone, she pursued her education at Le Cordon Bleu in Italy and The French Culinary Institute in New York. Her travels through food and fashion capitals like Paris, London, New York City, and Los Angeles inspire her baking to this day.

With experience at Thomas Keller's Bouchon Bakery and Jean-Georges Vongerichten's Spice Market, she honed the skills to thrive in her second career. In 2012, Clarice launched The Baking Bean, an oven-to-door bakery specializing in all-natural desserts and confections based in Brooklyn, NY.

Focusing on seasonality and using only the highest-quality ingredients from around the world, Chef Lam provides one-of-a-kind pastries and desserts, including Giant S'mores, Samoan Caramel Popcorn, Salted Caramel Rice Krispy Brownies, Strawberry Nutella Cookies, and much more.

With original and pure flavor combinations that The New York Times calls "high-quality and handsome," The Baking Bean can be found year-round in local pop-up markets and in various NYC restaurants, museums, and stores.

In this episode, you'll discover:

• How Clarice nurtured her love of pastry while working as an international model
• The accident that threatened to derail her baking career
• How she overcame adversity by sheer determination and grit
• Building a foundation for her second career at Le Cordon Bleu and the French Culinary Institute
• Honing her skills at top restaurants and bakeries
• Working as Head Chef at The Chocolate Room in Brooklyn
• How Clarice made the gradual transition from part-time entrepreneur to a full-time business owner
• And lots more!

This episode is sponsored by:

Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It's time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html

Chef Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include: the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.

In 1995, Pfeiffer, along with Sébastien Canonne, M.O.F., founded The French Pastry School, which is considered one of the leading pastry and baking institutions in the world. He is the author of the James Beard Award-winning cookbook, The Art of French Pastry, and has received numerous awards, including the French Legion of Honour Award, the highest honor awarded in France and the equivalent of knighthood.

In this episode we discuss:

• Surviving an apprenticeship at an Alsatian patisserie
• Working as the Executive Pastry Chef for the Sultan of Brunei
• New challenges: working in the U.S.
• Starting the French Pastry School in Chicago
• Winning silver with Team USA at the Coupe du Monde 1997
• A new challenge: Going for the MOF in Lyon
• Star role: being the subject of the documentary 'The Kings of Pastry'
• Writing The Art of French Pastry, winner of a James Beard cookbook award
• And much more!

This episode is sponsored by:

Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It's time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html

In this episode, we connect with Pastry Chef Aggie Chin from Slanted Door Restaurant Group. A native of Washington, D.C., Aggie Chin intended to pursue a career in law, but her passion for food led her to embrace a culinary path. Prior to joining the Slanted Door Restaurant Group in 2019, Chin honed her skills at fine dining restaurants in Washington such as Cleveland Park's esteemed Palena Restaurant, Georgetown's Rosewood Hotel, and most recently, the French-focused Mirabelle Restaurant.

Chin's deep understanding of pastries has earned her numerous prestigious accolades, including recognition as the 2015 Pastry Chef of the Year from the Restaurant Association of Metropolitan Washington, as well as a 2016 and 2018 James Beard Award Semifinalist for Outstanding Pastry Chef.

In this episode we discuss:

• From Litigation Clerk to Line Cook
• Pursuing her passion for pastry
• First pastry chef position at Palena in Washington, D.C.
• Her long partnership with former White House Executive Chef Frank Ruta
• Being named James Beard Award Semifinalist for Outstanding Pastry Chef in 2016 and 2018
• What she did to overcome a serious career setback and move forward
• And much more!

This episode is sponsored by:

PreGel America: A B2B developer and distributor of high quality, semi-finished dessert ingredients with state-of-the-art International Training Centers in Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX. The PreGel 5-Star Pastry Series®, lectured by world-class pastry chefs, provides superior instruction in specialized pastry arts. Find out more at: https://www.pregeltraining.com/

Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It's time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html

In this episode, we connect with Pastry Chef Scott Green. Originally a fine art student in Chicago, until a chance night found him watching a documentary of a pastry competition that inspired him to pursue the craft of cooking. As a pastry professional of 15+ years, Green created Devil's Food Kitchen to document his life as a chef in digital form – the embodiment of how he works, plays, thinks and creates.

In this episode we discuss:

• Changing gears from fine art to pastry
• From small pastry shops to running the pastry department at a 400-room resort
• Teaching at the French Pastry School in Chicago
• Being a member of Team USA & winning Bronze at the Coupe du Monde de la Patisserie in 2015
• Inside tips for creating a winning plated dessert
• Creating and maintaining his popular Devil's Food Kitchen blog

This episode is sponsored by:

PreGel America: A B2B developer and distributor of high quality, semi-finished dessert ingredients with state-of-the-art International Training Centers in Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX. The PreGel 5-Star Pastry Series®, lectured by world-class pastry chefs, provides superior instruction in specialized pastry arts. Find out more at: https://www.pregeltraining.com/

Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It's time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html

In this episode, we talk with Executive Pastry Chef Daniel Skurnick. After graduating from the Culinary Institute of America in Hyde Park, Daniel Skurnick spent a year in Thailand, living with a migratory hunter-gatherer tribe and learning their culture and cooking techniques. Once back in the U.S., he worked in the pastry departments at Gramercy Tavern, Bouley, and Jean-Georges in New York City and was executive pastry chef for both Morimoto NYC and Morimoto Waikiki. Today Skurnick serves as the Executive Pastry Chef of Buddakan and Le CouCou restaurants in New York.

In the episode we discuss:

• From living with a migratory tribe in Thailand to a career in pastry
• Learning from Claudia Fleming at Gramercy Tavern
• Working with Johnny Iuzzini at Jean-Georges and Nougatine
• Mastering Asian desserts with the Iron Chef at Morimoto
• Juggling high-volume Asian inspired desserts at Buddakan with French fine dining at Le CouCou
• Giving the commencement address at CIA
• And much more!

Meg Galus graduated from Illinois Wesleyan University with a bachelor's degree in Theater Arts. With an affinity for sweets and a passion for creativity, Meg decided to continue her education in the culinary arts and graduated from the French Pastry School in Chicago in 2005.

Meg joined Boka Restaurant Group in January of 2015, overseeing the pastry programs of Boka, Momotaro, and Swift and Sons. In 2015 and 2017 she was a James Beard Outstanding Pastry Chef finalist, was awarded Chicago Tribune Pastry Chef of the Year in 2016 and won the Jean Banchet Pastry Chef of the Year in 2017. Chef Meg was a James Beard Outstanding Pastry Chef finalist in 2018. Prior to joining Boka Restaurant Group, Meg was an international semifinalist in the Valrhona C3 competition and placed first in the Chicago Restaurant Pastry Competition.

Today, Meg serves as the Executive Pastry Chef for Boka and Somerset.

In the episode we discuss:

• From theater major to enrollment at the French Pastry School
• Getting hired at Tru restaurant in Chicago
• Becoming Executive Pastry Chef at Boka and Somerset
• Collecting prestigious pastry awards
• What's next for Meg Galus
• And more!