Bake Like a Chef
11 episodes - English - Latest episode: about 3 years ago - ★★★★★ - 1 ratingBake 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.
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Episodes
Sabayon - The Component With No Name
March 24, 2021 04:00 - 19 minutes - 13.5 MBWhipped 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 down of yolk to suga...
Mastering Meringue, Episode 2
January 17, 2021 12:00 - 20 minutes - 13.8 MBThe 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.
Mastering Meringue, Episode 1
January 06, 2021 13:00 - 16 minutes - 11.5 MBMaking 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.
Master Making Meringues, Episode 1
January 06, 2021 13:00 - 16 minutes - 11.5 MBMaking 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.
Techniques and Components Coming Soon
December 27, 2020 11:00 - 1 minute - 1.04 MBHello 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 level-up your baking and pastry practices. Thank you for being a part of our audience and we look forward to hearing from you soon!
Ways to Give Better Feedback Online
October 03, 2020 14:00 - 18 minutes - 12.9 MBHow 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 to give great feedback, and how to capture your work in photos to receive great feedback. We also introduce the Bake Like a Chef community group dedicated to getting feedback on your progress and sharing your input with others. https://www.bakelikea...
When Good Eggs Go Bad. Making Good Egg Decisions
September 01, 2020 11:00 - 16 minutes - 11.6 MB#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 setting you up for success as you grow your baking and pastry skills.
Learning in Difficult Circumstances
September 01, 2020 11:00 - 3 minutes - 2.11 MBBONUS - 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 of videos being produced by great chefs all over the globe. When you are out of work, though it can feel impossibly stressful, every moment can be turned into opportunity.
Trust Your Instincts - "In the Weeds" Challenge
September 01, 2020 11:00 - 2 minutes - 1.88 MBCHALLENGE - 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 listen to yourself and everything went horribly wrong the next day. We'll have a link to a 90 second voice recorder to capture your story so that we can share it on a future episode of Bake Like a Chef.
Welcome to the Bake Like a Chef Podcast
September 01, 2020 11:00 - 12 minutes - 8.85 MB#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, when it comes to professional growth we all learn in different ways. Variety and repetition are key to growing and perfecting our skills in the kitchen. This first episode talks about my introduction to baking and my journey working through culinary sch...
Add a Little Knowledge to Your Bread Baking Process, Autolysis.
September 01, 2020 11:00 - 13 minutes - 9.41 MB#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 see, in this episode we share information about something happening during the fermentation process that will support you in making better bread. We'll also walk through the the basic bread making process and share a little about why flour seems to m...