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PODCAST

Pastry Arts Podcast

Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global community.

arts food

All Episodes

35:37

Stephanie Oliveira: Proving that a Passion for Pastry...

Pastry Arts Podcast ·

2025/11/17

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an

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28:03

Garry Larduinat: Crafting Red-Carpet-Worthy Desserts...

Pastry Arts Podcast ·

2025/10/24

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown. After working in top kitchens throughout France, Garry’s dream of moving to New York City came true when

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24:08

Cecilia Gaudioso: Showcasing a Passion for Pastry at...

Pastry Arts Podcast ·

2025/09/16

Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family’s bakery, which was established in the 1930s. She earned an Associate’s Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and

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28:01

Romain Dufour on the Coupe du Monde de la Boulangerie

Pastry Arts Podcast ·

2025/08/12

Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry, Chef Dufour’s company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026. The Americas Selection for the main competition

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31:40

Joy Wilson, a.k.a. ‘Joy the Baker’: A Baking...

Pastry Arts Podcast ·

2025/07/23

Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in

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51:22

Chef Susan Notter, C.E.P.C.: The Multi-faceted Career...

Pastry Arts Podcast ·

2025/06/26

Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald

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53:42

Thomas Haas: Passionate Pastry Chef, Successful...

Pastry Arts Podcast ·

2025/05/20

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family’s long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef. In 1995,

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33:26

Katarina Cermelj: Cookbook Author, Food Writer and...

Pastry Arts Podcast ·

2025/04/22

Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from’ baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she’s also a big believer in not only providing reliable, fail-proof (and

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01:06:47

Christophe Rull: An Executive Pastry Chef with a...

Pastry Arts Podcast ·

2025/03/19

Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries. In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc

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01:04:04

En-Ming Hsu: From Pastry Trailblazer to Successful...

Pastry Arts Podcast ·

2025/02/18

World-renowned pastry chef En-Ming Hsu’s accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming’s career began in the kitchens of the famed Lespinasse restaurant in New York City’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef

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47:39

Rose Levy Beranbaum: Baking icon and author of the...

Pastry Arts Podcast ·

2025/01/20

Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the “diva of desserts,” “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including The Cake Bible (IACP’s Cookbook of the Year and an IACP Cookbook Hall of Fame book), Rose’s Heavenly Cakes (IACP’s Cookbook of the Year), and Rose’s Christmas

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53:17

Ben Mims: Celebrated Food Writer, Recipe Developer...

Pastry Arts Podcast ·

2024/12/16

Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed’s Tasty

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39:56

Mario Bacherini: Insights on the Industry from the...

Pastry Arts Podcast ·

2024/11/25

Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L’École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona’s expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to

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43:20

Francois Behuet: Executive Pastry Chef with a Passion...

Pastry Arts Podcast ·

2024/10/03

Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar, Illy Caffé, The Ritz-Carlton Club Lounge, in-room dining and Sendero, including three signature dining experiences (Corteza, Leña and The Agave Library). With extensive luxury hospitality experience and a

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36:31

Stéphane Chéramy: Inspiring Excellence in Pastry

Pastry Arts Podcast ·

2024/08/21

Chef Stéphane Chéramy is currently the Executive Pastry Chef at The Ritz-Carlton & JW Marriott Orlando Grande Lakes, a role he has held since 2006. In this capacity, Chef Chéramy has led the pastry team at this AAA 5-Diamond, Michelin-award-winning resort, managing various aspects of the pastry and bakery operations. Chef Chéramy is also the President of Club Pastry World Cup Team USA, a member of the Académie Culinaire de France and the James Beard Foundation. From 2006 to 2012, Chef Chéramy was

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43:29

Andy Chlebana C.M.P.C., C.C.A.: Teacher, Coach, TV Star

Pastry Arts Podcast ·

2024/07/11

Upon completing an AAS in Culinary Arts from Joliet Junior College in Joliet, Illinois, Andy Chlebana attended the Culinary Institute of America in Hyde Park to study baking and pastry. He began his career working for the Four Seasons Chicago, focusing on fine-dining desserts. Chef Chlebana’s career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C., and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc. Chlebana has

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31:08

Susan Bae: Bright Star of the D.C. Pastry Scene and...

Pastry Arts Podcast ·

2024/06/13

Susan Bae is the Executive Pastry Chef and founding member of Moon Rabbit restaurant in Washington, D.C. Born and raised in Los Angeles, Bae is a 2024 James Beard Foundation Semifinalist for Outstanding Pastry Chef. Before coming to Moon Rabbit, Bae worked as Pastry Chef at the Fairmont Hotel in Austin, Texas, and the Michelin-starred Kali in Los Angeles, among other restaurants. Chef Bae draws inspiration from nature, and uses it as a reference point in her desserts. She adores herbs, often

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33:51

Amy Guittard: Unwrapping the Secrets of America’s...

Pastry Arts Podcast ·

2024/05/13

Amy Guittard, Chief Marketing Officer at Guittard Chocolate Company, is the great-great-granddaughter of Guittard's founder. As the fifth-generation of the family business her great-great-grandfather started in 1868, Amy has an innate passion for cocoa and chocolate. In addition to leading Guittard's marketing department and spearheading the development of the brand, Amy’s involvement at Guittard also includes sourcing and sustainability, serving on several committees for the World Cocoa Foundation,

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30:18

Martin Sorge: Turning a Baking Obsession into a...

Pastry Arts Podcast ·

2024/04/07

Martin Sorge is a baker, recipe developer, and food writer based in Chicago, IL. A tried-and-true Midwestern native from Fort Wayne, IN, Martin’s passion for baking dates back to his early childhood when he accidentally set a microwave on fire while attempting to make a “biscuit” out of a few simple ingredients. Despite that setback, Martin forged ahead with his love of food to become a self-trained home baker, educating himself on the variety of baking techniques through cookbooks, blogs, friends,

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49:56

Mario Bacherini: Bringing Decades of Pastry and...

Pastry Arts Podcast ·

2024/03/05

Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L’École Valrhona, where is he is in charge of conducting classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona’s expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until

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85 results

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