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.
Podcast Overview
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.
Language
🇺🇲
Publishing Since
9/1/2020
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Recent Episodes
March 24, 2021
Sabayon - The Component With No Name
Whipped egg yolks (and egg yolks in general) are at the top of my list of favorite ingredients. They add such great richness and texture to every dish they're in. In this episode we cover one of the major ways egg yolks are added to pastries and desserts. The component with no name (Sabayon) is critical to many pastries and is a great way to add texture, flavor, air, and leavening to many sweet dishes. In this episode we'll cover methods, common uses, and a quick run d...
January 17, 2021
Mastering Meringue, Episode 2
The second part of this series. We discuss the basics of getting started with meringues, the methods used, why ratios matter to the process and final product. Later we venture more deeply into coloring, additions (color and fold-ins), meringue methods and how sugar-to-egg-white ratios impact the final product.
January 6, 2021
Mastering Meringue, Episode 1
Making a meringue is a critical tool in your baking tool set and before too long should become second nature. This is the first part of a two parter were we discuss the basics of getting started with meringues and considerations that should be made. In Episode 2 we will venture more deeply into meringue methods and talk about sugar to egg white ratios.
10 total episodes available
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Frequently asked questions
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- What is Bake Like a Chef?
- How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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