Pastry Arts Podcast

Jimmy MacMillan is the founder of Successful Bakery, a systems-driven consulting practice for established bakery owners in the $500K to $5M+ range. His signature engagement, the 90-Day Bakery Systems Reset, helps owners fix operational chaos, increase profit, and reduce owner dependency. With a background that includes a luxury hotel pastry career at Four Seasons and The Peninsula, international t...

Melissa Weller is an acclaimed baker, pastry chef, and cookbook author with over two decades of experience. Before pursuing her passion for baking, she worked as an engineer, but at 30, she pivoted careers by enrolling at the French Culinary Institute (now the Institute for Culinary Education). Since then, Melissa has built an impressive career in some of the country's most esteemed kitchens, incl...

Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe. They've worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and...

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as...

Jenny's Wedding Cakes was officially born in 1998, inspired by Jenny Williamson's lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a degree in business.   Together wit...

Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious h...

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmun...

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....

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....

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, wh...

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, w...

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...

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...

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 restau...

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 i...

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 Le...

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...

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 Cook...

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...

Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L' É cole 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 cho...

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 e...

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 o...

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-Carlt...

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 in...

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...