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.

Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef.

She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé.

Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph

In this episode we discuss:

• How making Portugese treats with Mom sparked a love of baking
• Attending CIA and winning a Les Dames d'Escoffier scholarship
• Working for Daniel Boulud's Dinex Group for three years
• From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC
• Next stop Patisserie Chanson – transitioning to a high-end pastry shop
• Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks
• Stephanie's best kitchen tip and advice for newbies
• And much more!

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.

After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air.

In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts.

Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art.

In this episode we discuss:

• Garry's apprenticeship at a Michelin-starred restaurant
• Taking a chance and a job in NYC
• What he learned working at Payard Patisserie
• Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air
• Discovering the challenges of working in a restrictive environment
• Landing his dream job at Wolfgang Puck Catering
• What it's like to craft desserts for Hollywood's biggest event of the year
• And much more!

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, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens, where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens. Longwoodgardens.org

In this episode we discuss:

• How her family's bakery may have planted the seed for a career in pastry
• Soaking up knowledge at the Restaurant School in Philadelphia
• How an internship led to a 12-year stint at The Hotel DuPont
• Learning the craft of making custom cakes at The Master's Baker
• Landing a job at Longwood Gardens
• How she incorporates herbs and flowers into her desserts
• Balancing being a mom with her responsibilities as an Executive Pastry Chef
• Cecilia's best career advice
• And much more!

Episode Sponsored by​

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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, which will take place in Paris, January 20-21st, 2026. The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com.

In this episode we discuss:

• Romain's new role as consultant to artisan and industrial bakeries
• Juggling consulting with teaching masterclasses and digital courses
• His role in the Coupe du Monde de la Boulangerie Americas Selection
• What's involved in the competition
• How teams are judged
• Who will be representing the US in the competition
• Romain's best tip for bakers
• The element that generates the most excitement at the Coupe
• And much more!

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 home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy's work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you're a seasoned baker or just starting out, Joy's approachable holiday recipes and delightful personality make her the perfect companion in the kitchen.

www.joythebaker.com

Instagram: @joythebaker

In this episode, we explore:

• Growing up in a family that embraced slow food and 'baking from scratch'
• Working in restaurants and bakeries, learning the business of baking
• Launching her blog, Joy the Baker, in 2008
• Nurturing a community of baking enthusiasts and fellow bloggers
• Writing a cookbook (three, actually!), and what that process is like
• Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings)
• Expanding the Joy the Baker team
• Restoring her Victorian house and prepping to host baking classes
• And much more!

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 Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich. After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs.

In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions. She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season.

After spending the past four years as one of Felchlin's Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces.

In this episode, we discuss:

• How Susan discovered her love of baking
• Culinary school and an apprenticeship at Konditorei Heinmann
• Jobs in Zurich and her introduction to pulled sugar
• Teaching sugar classes and giving demos all over the world
• Implementing college pastry programs in Alabama and Pennsylvania
• Working as a Corporate Pastry Chef at Felchlin
• Competing in pastry at the elite level
• Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama
• Susan's best tip for tempering chocolate
• And much more!

Episode Sponsored by​

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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 restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.

In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows.

Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada.

Instagram: @thaaschocolates

Website: www.thomashaas.com

In this episode we discuss how Thomas fared:

• Growing up in Germany as part of a pastry and baking dynasty
• Surviving an apprenticeship with a "crazy genius" pastry chef
• Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz
• Fulfilling a dream by moving to the U.S.
• Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC
• Learning lessons from Chef Daniel Boulud
• Opening his own business in Vancouver, Canada
• And much more!

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 in her recipe development – and she's also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work.

Kat's first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022.

Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular.

theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk

In this episode, we discuss:

• How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk
• How her PhD in inorganic chemistry paved the way for a career as a recipe developer
• Why the formula matters – using GF flour doesn't guarantee success
• What gluten is, and why it causes some people big problems
• Tips for making the best GF bread
• Why sometimes you have to adjust the amount of flour used in GF recipes on the fly
• What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about
• The one GF recipe that Kat is most proud of
• And much more!

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 Les Roches Fleuries.

In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years.

After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars.

In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations.

Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry.

In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull's Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world.

In this episode, we discuss:

• Christophe's introduction to cuisine and pastry in the South of France
• Completing a five-year apprenticeship at Abbaye de St. Croix in Provence
• Working at Michelin-starred and Relais & Châteaux restaurants in France
• Moving to the U.S. to work at the Aria Las Vegas Hotel & Casino
• Honing his skills at the MGM Grand Las Vegas
• Taking the position of Executive Pastry Chef at the Park Hyatt Aviara
• Competing on FoodNetwork shows and BakeSquad on Netflix
• Sacrificing much to compete in the World Chocolate Masters Competition
• Starting his YouTube channel, Rull's Kitchen
• And much more!

Episode Sponsored by​

Puratos

Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.

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 as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions.

In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator.

In 1997, En-Ming was named "Pastry Chef of the Year in America" for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include "Rising Star Chef of 1999" for the James Beard Foundation, one of the "Top 10 Pastry Chefs in America" by both Chocolatier and Pastry Art & Design magazines, "Best Pastry Chef in Chicago" by Chicago magazine, "Best Pastry Chef in Chicago" at Jean Banchet Chef's Gala, "Distinguished Visiting Pastry Chef" by Johnson and Wales University, and "Lifetime Achievement Award" by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship "Pastry Chef of the Year" award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners.

In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children.

En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com.

In this episode we discuss:

• How a job at a catering company sparked interest in a culinary career
• Studying at CIA and graduating with a Baking and Pastry Art degree
• Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C.
• Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago
• Working her way up to Executive Pastry Chef at the Ritz-Carlton
• Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001
• Launching Sip! Extraordinary Drinking Chocolate with her sister
• And much more!

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 Cookbook Hall of Fame book), Rose's Heavenly Cakes (IACP's Cookbook of the Year), and Rose's Christmas Cookies (winner of the James Beard Award). Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called Baking Magic with Rose. She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston.

In this episode, we discuss:

• What inspired Rose to write the original Cake Bible over 35 years ago?
• Why she decided to revise it.
• What recipes have been updated and why.
• Some of the new recipes in The Cake Bible.
• Some of Rose's favorite ganache and glaze recipes.
• The Rose Factor Chart for formulating batter amounts and how it works.
• Rose's thoughts on decorating cakes.
• Rose's best tips for making cakes.
• And much more!