Bake Like a Chef
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.
- Update frequency
- every 15 days
- Average duration
- 12 minutes
- Episodes
- 10
- Years Active
- 2020 - 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 th…
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 colo…
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 wit…
Techniques and Components Coming Soon
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 Sabay…
Ways to Give Better Feedback Online
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 k…
When Good Eggs Go Bad. Making Good Egg Decisions
#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 f…
Trust Your Instincts - "In the Weeds" Challenge
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 inst…
Add a Little Knowledge to Your Bread Baking Process, Autolysis.
#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 …
Learning in Difficult Circumstances
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 f…
Welcome to the Bake Like a Chef Podcast
#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 …