Pastry Arts Podcast

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, and traveling to origin to meet with farmers, buyers, and traders. She continues Guittard’s long-standing tradition of collaborating on the ground with those closest to the source.

In this episode, we discuss:

• How and why Amy’s Great-Grandfather started the company
• The changes Amy’s father Gary gradually introduced into Guittard
• Guittard’s process of sourcing cacao beans
• The company’s involvement in pre- and post-harvesting processes
• How Guittard develops a new chocolate product
• The significance of chocolate percentages
• Guittard’s involvement in heirloom cacao preservation
• Sustainability and long-term company goals
• And much more!

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, learning from mistakes, and lots of eating. He started by baking simple breads and cookies before incorporating more complex dishes to his repertoire, which quickly garnered interest from his friends, family, and community. Looking to share his love for baking with the world, Martin competed in his first-ever baking competition, The Great American Baking Show, and judges Paul Hollywood and Prue Leith named him the winner in 2023.

Today, Martin takes his approachable Midwestern roots, his homebase of Chicago, and his not-too-serious (sometimes corny) personality and combines those with his nerdy technical knowledge to create accessible recipes for the home cook. When he’s not in the kitchen baking up a storm, Martin enjoys board games, jumping in lakes, exploring places near and far with his husband, and his newfound hobby—pottery. (Now he can make the cake and the cake plate.) Follow along with Martin’s baking adventures via Instagram @martinsorge, TikTok @martinsorge, Twitter @martinsorge, his website martinbakes.com, and his Substack newsletter: Great Bakes.

In this episode we discuss:

• How Martin’s food-centric Midwest family nurtured his love of cooking
• How determination, research and hard work turned Martin into a talented baker
• Martin’s career as a consultant in economic development for small businesses
• His top survive-and-thrive tips for owners of small food-related businesses
• Surviving the application process for The Great American Baking Show
  
• The dirty details: what it’s really like to compete on The Great American Baking Show
• Some of the things Martin's working on now, from recipe development to his Substack newsletter
• And much more!

Episode Sponsored by
Republica Del Cacao

This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean at a time!

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 he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he began his own consulting company, providing consulting for bakeries, pastry shops and restaurants, and later on had the opportunity to work side by side with one of the best pastry chefs in the world, Amaury Guichon, in his newly opened school in Las Vegas. Chef Bacherini continued to deliver his expertise across the United States and abroad until he got the call from Valrhona to join their North America team at the beginning of 2023.

In this episode we discuss:

• Bacherini’s challenging childhood and how he became interested in pastry
• Attending culinary school in Florence
• How he snagged his apprenticeship with a top-notch chocolatier
• Moving to France to work for Olivier Bajard, M.O.F.
• Working with French Pastry World Champion Christophe Michalak at the Hôtel Plaza Athénée
• Landing the position of Executive Pastry Chef at Nobu in NYC
• His experience teaching masterclasses around the globe
• How he became West Coast Pastry Chef for L’École Valrhona
• A typical day at the office for Chef Bacherini
• The importance of using high quality ingredients and staying “authentic”
• And much more!

Born and raised in the south of France, Didier Saba started his career as an accountant, but his love for creating French pastries eventually led to training at the famous pastry school Lenôtre. With the help of a renowned pastry chef from Lenôtre, he relocated to the United States and opened his first Le Macaron French Pastries Cafe in 2009. Didier and his family founded Le Macaron with the mission of bringing authentic macarons to the States. Educating and delighting customers about how macarons are truly “the gem of pastries” in France, the company has grown over the years through franchising with more than 70 locations nationwide. Today, Le Macaron is the #1 macaron franchise in the nation. Didier, who is the owner and CEO of Le Macaron, is often told that he has mastered the savoir faire of the macaron, which is one of the most difficult pastries to make.

lemacaron-us.comor on Instagram@lemacaronfrenchpastries

In this episode we discuss:

• How Didier came to specialize in macarons
• Coming to the U.S. to open a macaron shop in Florida
• Achieving success in a bad economy
• Adding more French products to the line
• Franchising Le Macaron
• Tips for making perfect macarons
• Most popular macaron flavors in the U.S. vs. France
• Didier’s advice for prospective pastry chefs
• And much more!

Chef Gonzo Jimenez was born in Northern Argentina and raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for five-star hotels and celebrity chefs.

From 2009 to 2013, Chef Gonzo worked for large hotels in the United States, including the St. Julien in Boulder, CO, and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high-end confections.

In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.

Chef Gonzo is República del Cacao’s Corporate Pastry Chef for the United States and North America. He travels North America representing the brand by teaching classes, giving demos, and providing technical assistance to all its customers. Visit Gonzo’s Instagram page at @chef.gonzo.

In this episode, we discuss:

• How a young rebel got his intro to the culinary world
• The moment he became hooked on the art of chocolate
• Honing his skills at hotels and restaurants
• Learning about chocolate on an industrial level
• Opening a chocolate and pastry shop in Arizona
• His current position as Corporate Pastry Chef for North America at Republica del Cacao
• Running ultra-marathons as a hobby
• And much more!

Philip Khoury is the award-winning Head Pastry Chef at Harrods in London and the author of the newly released book A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (Hardie Grant, 2023). Chef Khoury started his career at Australia’s most awarded restaurant, Quay in Sidney, before becoming Adriano Zumbo’s head of R&D, launching hundreds of patisserie lines in his native Australia. After a number of years spent realizing the food industry’s unsustainable reliance on animal exploitation, he decided to begin tackling an area he had previously thought impossible: vegan pastry. He has launched a collection of plant-based and allergen-friendly patisserie at Harrods, as well as overseeing the production of their iconic made-in-house pastries and desserts. To learn more about Philip or to purchase his book, visit philipkhoury.com.

In this episode we discuss:

• Tasting a Pierre Hermé pastry and realizing he wanted to pursue a career as a pâtissier
• What he learned while working at Quay, Australia’s most acclaimed restaurant
• From production kitchen to R&D at Adriano Zumbo and what he learned there
• How he landed his dream job at Harrods
• What motivated him to become vegan and how he introduced vegan desserts at Harrods
• Writing his first book and sharing a collection of approachable vegan dessert recipes
• Philip’s top tip for making a whipped ganache
• And much more!

Affectionately known by her fans as the ‘Queen Of Cakes’, Yolanda Gampp is a self-taught cake artist with more than 24 years of experience and half a billion views on YouTube. With her quirky personality, obsession with organization and commitment to perfection, Gampp has shown the world that even the most unexpected items can be turned into cake. She entertains while she teaches, laughs at her own mistakes and is one of the most respected and celebrated celebrity cake artists in the world. She has been featured as a judge on “Crime Scene Kitchen”, “Cake Wars,” “Best Baker in America” and “Nailed It,” to name a few. She is also the author of two cake books and recently released first children’s book. Gampp is the co-founder of How To Cake It, a content commerce company inspiring a community of more than 14 million people to become better bakers through live classes, courses, and more. www.howtocakeit.com

In this episode we discuss:

• The moment that Yolanda fell in love with cake
• How she taught herself to craft sculpted cakes
• How she launchedHow To Cake It on YouTube
• Featured judging gigs on TV dessert competitions
• Writing projects: two cake books and a children’s book
• Expanding the How To Cake It brand
• Yolanda’s top tip for cake decorating
• And much more!

Episode Sponsored by

The Perfect Purée of Napa Valley

This podcast is sponsored by The Perfect Puree of Napa Valley. Get complimentary samples of The Perfect Puree to experience flavor, first-hand, delivered directly to your business. Samples are available to food service professionals in the United States to sample the robust flavor line-up of fruit puree, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.

After over 20 years of making sweets in celebrated kitchens all over the world, Chef Adam Thomas launched his own brand, Thomas Craft Confections, in Brenham, TX. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker Pascal Zindel, and it was there that he realized that confectionary arts was his calling. During a successful apprenticeship at the prestigious Ritz-Carlton Laguna Niguel, Adam connected with long-time mentor, Jean-Francois “Jeff” Lehuede. While still working at the Ritz-Carlton, Adam took on a second role at the St Regis Monarch Beach Resort to learn from pastry chef Stéphan Tréand, MOF. After taking the role of Head Pastry Chef at the Ritz-Carlton Marina Del Rey, Adam was sent to help open other Ritz-Carlton hotels in Abaco Island, Bahamas, and Denver, Colorado. From there, Adam was sent to Enniskerry Ireland to assist with another opening at the Ritz Carlton Powerscourt. Then it was chocolate competitions in Cologne, Germany, and Madrid, Spain and learning chocolate science in T’Hain l’Hermitage, France and Schwyz, Switzerland. Adam went on to Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills, and at the longest running 5-star resort in the country, The Broadmoor Resort in Colorado Springs. It was in Colorado Adam was able to sink his teeth into the baking and pastry program and make it one of the very best in the country. Adam now owns and operates Thomas Craft Confections in Brenham, Texas.

In this episode we discuss:

• How Adam got hooked on pastry
• His apprenticeship under Pascal Zindel
• His illustrious, global career with the Ritz-Carlton
• Why he was drawn to chocolate work
• The experience of chocolate competitions in Europe
• Working in Singapore and appreciating desserts with less sugar and fat
• Engaging with peers on the ‘Untempered’ podcast
• Adam’s kitchen tips and advice for neophyte pastry cooks
• And much more!

Episode Sponsored by
Guittard Chocolate Company

We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit www.Guittard.com to learn more.

You may recognize Rebecca from her appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South’s Best Bakeries.” The Wyoming native made her first “go big or go home” play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel. There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston’s culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef-owner of Coltivare and Revival Market, to oversee pastry for *17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city’s “Sugar Fairy”. My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food & Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur and TimeOut, among many others.

In this episode we discuss:

• How Rebecca got hooked on pastry
• Her experience attending Le Cordon Bleu
• Staging at Le Bristol in Paris
• Working for Daniel Boulud in NYC
• Opening Fluff Bake Bar, using a commissary kitchen
• Launching the brick-and-mortar Fluff Bake Bar
• Rebecca’s top kitchen tips and advice for future pastry chefs
• And much more!

Episode Sponsored by
Guittard Chocolate Company

We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit www.Guittard.com to learn more.

Jana Lai is a pint-sized pastry chef with an insatiable appetite for success. With her determination and fierce competitive spirit, Jana has fought through the competition scene, recently taking home second place at the World Pastry Cup as the first female ever to join the French team.

Hailing from Australia, Jana began her culinary journey under the guidance of notable chefs Maria Lantelme, Shaun Quade, and Pierre Roelofs. But the call (and smell) of the pastry capital of the world proved too strong to resist, and Jana followed her heart to France, where she continues to hone her craft with an unrelenting dedication to perfection.

Today, Jana serves as a pastry chef instructor at the prestigious Ecole Bellouet Conseil, under the expert mentorship of Jean-Michel Perruchon, MOF. And with her fire still burning bright and her sights set even higher, Jana shows no signs of slowing down anytime soon.

In this episode we discuss:

• How Jana first became interested in pastry
• The trip to Paris and the connections she made that changed her life
• How she got a job working for Jean-Michel Peruchon at Bellouet Conseil
• How she ended up on Team France, competing at the Coupe du Monde de la Pâtisserie
• The rigors of training for the competition
• The excitement of placing second at the Coupe
• Three of Jana’s favorite pastry shops in Paris
• And much more!

Episode Sponsored by
Guittard Chocolate Company

We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit www.Guittard.com to learn more.