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Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.
Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.
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Here's a quick summary of the last 3 episodes on Pastry Arts Podcast.
Hosts
Tish Boyle
Previous Guests
Katarina Cermelj
Katarina Cermelj, known as Kat, is an award-winning cookbook author, food writer, and photographer. She is the creator of the popular free-from baking blog, The Loopy Whisk. Kat holds a PhD in Inorganic Chemistry from the University of Oxford, where she also completed her undergraduate degree in Chemistry. With a passion for science, she employs a scientific and analytical approach to recipe development, ensuring her recipes are reliable and delicious. Her first cookbook, Baked to Perfection, has received accolades including The Guild of Food Writers Specialist Subject Award 2022 and the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022. Her latest work, The Elements of Baking, serves as a comprehensive guide to adapting recipes to be gluten-free, dairy-free, egg-free, and vegan, while maintaining exceptional taste.
Katarina Cermelj, known as Kat, is an award-winning cookbook author, food writer, and photographer. She is the creator of the popular free-from baking blog, The Loopy Whisk. Kat holds a PhD in Inorganic Chemistry from the University of Oxford, where she also completed her undergraduate degree in Chemistry. With a passion for science, she employs a scientific and analytical approach to recipe development, ensuring her recipes are reliable and delicious. Her first cookbook, Baked to Perfection, has received accolades including The Guild of Food Writers Specialist Subject Award 2022 and the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022. Her latest work, The Elements of Baking, serves as a comprehensive guide to adapting recipes to be gluten-free, dairy-free, egg-free, and vegan, while maintaining exceptional taste.
Christophe Rull
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, Rulls Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world.
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, Rulls Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world.
En-Ming Hsu
En-Ming Hsu is a world-renowned pastry chef and entrepreneur, celebrated for her numerous accomplishments in the culinary field. A graduate of the Culinary Institute of America, she began her career at the prestigious Lespinasse restaurant in New York City and later worked as Executive Pastry Chef at The Ritz-Carlton Chicago Hotel from 1994 to 2004. En-Ming has taught at leading culinary institutions worldwide and has been a jury member for national and international pastry competitions. Notably, she was the Team Captain of the first U.S. pastry team to win gold at the Coupe du Monde de la Patisserie in 2001. Her accolades include Pastry Chef of the Year in America, Rising Star Chef by the James Beard Foundation, and Lifetime Achievement Award by Paris Gourmet. In 2021, she co-founded Sip LLC, producing Sip! Extraordinary Drinking Chocolate, a product designed to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in various culinary publications, and she is a member of Les Dames d'Escoffier and L'Academie Culinaire.
En-Ming Hsu is a world-renowned pastry chef and entrepreneur, celebrated for her numerous accomplishments in the culinary field. A graduate of the Culinary Institute of America, she began her career at the prestigious Lespinasse restaurant in New York City and later worked as Executive Pastry Chef at The Ritz-Carlton Chicago Hotel from 1994 to 2004. En-Ming has taught at leading culinary institutions worldwide and has been a jury member for national and international pastry competitions. Notably, she was the Team Captain of the first U.S. pastry team to win gold at the Coupe du Monde de la Patisserie in 2001. Her accolades include Pastry Chef of the Year in America, Rising Star Chef by the James Beard Foundation, and Lifetime Achievement Award by Paris Gourmet. In 2021, she co-founded Sip LLC, producing Sip! Extraordinary Drinking Chocolate, a product designed to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in various culinary publications, and she is a member of Les Dames d'Escoffier and L'Academie Culinaire.
Topics Discussed
Katarina Cermelj
cookbook author
food writer
The Loopy Whisk
allergy-free baking
gluten-free
dairy-free
recipe development
PhD in Inorganic Chemistry
Baked to Perfection
The Elements of Baking
pastry chef
Michelin-starred
cooking competitions
YouTube channel
baking
chocolate showpiece
executive pastry chef
En-Ming Hsu
Culinary Institute of America
Lespinasse
Ritz-Carlton
Coupe du Monde de la Patisserie
Sip! Extraordinary Drinking Chocolate
Team USA
awards
culinary education
Here's the recent few episodes on Pastry Arts Podcast.
0:0033:26
Katarina Cermelj: Cookbook Author, Food Writer and Creator of The Loopy Whisk, an Allergy-Free Baking Blog
Hosts
Hosts of this podcast episode
Tish Boyle
Guests
Guests of this podcast episode
Katarina Cermelj
Keywords
Keywords of this podcast episode
Katarina Cermeljcookbook authorfood writerThe Loopy Whiskallergy-free bakinggluten-freedairy-freerecipe developmentPhD in Inorganic ChemistryBaked to PerfectionThe Elements of Baking
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.
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!
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.
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!
0:001:06:47
Christophe Rull: An Executive Pastry Chef with a Flair for Showmanship
Hosts
Hosts of this podcast episode
Tish Boyle
Guests
Guests of this podcast episode
Christophe Rull
Keywords
Keywords of this podcast episode
pastry chefMichelin-starredcooking competitionsYouTube channelbakingchocolate showpieceexecutive pastry chef
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.
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.
0:001:04:04
En-Ming Hsu: From Pastry Trailblazer to Successful Entrepreneur
Hosts
Hosts of this podcast episode
Tish Boyle
Guests
Guests of this podcast episode
En-Ming Hsu
Keywords
Keywords of this podcast episode
En-Ming Hsupastry chefCulinary Institute of AmericaLespinasseRitz-CarltonCoupe du Monde de la PatisserieSip! Extraordinary Drinking ChocolateTeam USAawardsculinary education
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!
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!
Ratings
Global:
Global ratings are aggregates of the individual countries