<p>Hello Chef!  We had to take a little hiatus but will be back soon with additional episodes soon as we begin to talk about baking and pastry techniques and components starting with Meringues and Sabayon!  These are foundational and will help you level-up your baking and pastry practices.   Thank you for being a part of our audience and we look forward to hearing from you soon!</p>

Hello Chef! We had to take a little hiatus but will be back soon with additional episodes soon as we begin to talk about baking and pastry techniques and components starting with Meringues and Sabayon! These are foundational and will help you level-up your baking and pastry practices. Thank you for being a part of our audience and we look forward to hearing from you soon!

<p>Hello Chef!&nbsp; We had to take a little hiatus but will be back soon with additional episodes soon as we begin to talk about baking and pastry techniques and components starting with Meringues and Sabayon!&nbsp; These are foundational and will help you level-up your baking and pastry practices.&nbsp; &nbsp;Thank you for being a part of our audience and we look forward to hearing from you soon!</p>

Techniques and Components Coming Soon

Bake Like a Chef dives deep into everything you need to learn and grow your professional pastry skills. You’ll hear discussions and instruction related to the pastry arts including techniques, productivity, formula break down and modifications, storage, and ingredients.  Everything you need as a new and growing pastry chef to find your way into the industry and grow your skills as a pastry chef.  This podcast not only introduces concepts but helps remove barriers to new skills where it is hard to find conclusive guidance in books and on the internet.  For new and aspiring pastry chefs consider this your test kitchen team, instruction manual, and classroom all in one.We will discuss plated desserts, cakes, pastries, breads, custards, meringues, pies, tarts, icings, frostings, confections, chocolates, cost management, staff management, safety and sanitation, inventory, food storage, ingredient selection, custards, cremes, and quite a bit more.  Simply subscribe and start the path to your professional growth today.

Education

Bake Like a Chef dives deep into everything you need to learn and grow your professional pastry skills. You’ll hear discussions and instruction related to the pastry arts including techniques, productivity, formula break down and modifications, storage, and ingredients. Everything you need as a new and growing pastry chef to find your way into the industry and grow your skills as a pastry chef. This podcast not only introduces concepts but helps remove barriers to new skills where it is hard to find conclusive guidance in books and on the internet. For new and aspiring pastry chefs consider this your test kitchen team, instruction manual, and classroom all in one.We will discuss plated desserts, cakes, pastries, breads, custards, meringues, pies, tarts, icings, frostings, confections, chocolates, cost management, staff management, safety and sanitation, inventory, food storage, ingredient selection, custards, cremes, and quite a bit more. Simply subscribe and start the path to your professional growth today.

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Techniques and Components Coming Soon

Techniques and Components Coming Soon