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

Mastering Meringue, Episode 2

Jan 17th, 2021 20m 5s

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), meringu

Mastering Meringue, Episode 1

Jan 6th, 2021 16m 37s

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

Trailer

Techniques and Components Coming Soon

Dec 27th, 2020 1m 28s

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

Ways to Give Better Feedback Online

Oct 3rd, 2020 18m 48s

How you receive others' work and give feedback can determine how they move forward professional, personally, and how they treat others. In this episode we walk through the nature of working in the kitchen, how individuals receive feedback, how

Welcome to the Bake Like a Chef Podcast

Sep 1st, 2020 12m 50s

#001 Why would someone create a podcast about baking professionally? We have two reasons and they are simple. For one, culinary training is expensive considering how much a majority of individuals make when working professionally. Second, whe

Bonus

Trust Your Instincts - "In the Weeds" Challenge

Sep 1st, 2020 2m 41s

CHALLENGE - I want you to share your story about a time when you knew things would fall apart the next day if you didn't stay and make them right. Share your stories about when you trusted your instincts and were proven right or you didn't lis

When Good Eggs Go Bad. Making Good Egg Decisions

Sep 1st, 2020 16m 51s

#003 There is very little reason to use bad eggs in your baking and pastry work. Being a great chef means managing quality and cost as you serve your customers what they love. We'll discuss how to find, choose, and test eggs for freshness sett

Add a Little Knowledge to Your Bread Baking Process, Autolysis.

Sep 1st, 2020 13m 38s

#002 Learning to bake a decent loaf of bread can take new bakers weeks to capture the basics and a lifetime to perfect. Though nothing can replace working with professional bakers and learning from what they do and how they interpret what they

Bonus

Learning in Difficult Circumstances

Sep 1st, 2020 3m

BONUS - If you are stuck at home and simply don't have as much to do as you did before consider doing what you can to improve your skills. In this bonus we introduce the idea that you could use any free time to learn from the increasing number

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