Yolanda Gampp: The ‘Queen of Cakes’ and Host of YouTube’s ‘How To Cake It’
Release Date: 11/07/2023
Chef Susan Notter, C.E.P.C.: The Multi-faceted Career of a Pastry Icon
Pastry Arts Podcast
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...
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Thomas Haas: Passionate Pastry Chef, Successful Entrepreneur
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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...
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Katarina Cermelj: Cookbook Author, Food Writer and Creator of The Loopy Whisk, an Allergy-Free Baking Blog
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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...
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Christophe Rull: An Executive Pastry Chef with a Flair for Showmanship
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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...
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En-Ming Hsu: From Pastry Trailblazer to Successful Entrepreneur
Pastry Arts Podcast
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...
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Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible
Pastry Arts Podcast
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...
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Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author
Pastry Arts Podcast
Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed’s Tasty. In addition to his editorial work, Mims has penned three celebrated cookbooks, where his...
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Mario Bacherini: Insights on the Industry from the West Coast Pastry Chef of L’École Valrhona
Pastry Arts Podcast
Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L’École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona’s expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de...
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Francois Behuet: Executive Pastry Chef with a Passion for Chocolate
Pastry Arts Podcast
Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar, Illy Caffé, The Ritz-Carlton Club Lounge, in-room dining and Sendero, including three signature dining experiences (Corteza, Leña and The Agave Library). With extensive luxury hospitality experience and a deep understanding of the industry landscape, Behuet brings 20 years of pastry experience,...
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Stéphane Chéramy: Inspiring Excellence in Pastry
Pastry Arts Podcast
Chef Stéphane Chéramy is currently the Executive Pastry Chef at The Ritz-Carlton & JW Marriott Orlando Grande Lakes, a role he has held since 2006. In this capacity, Chef Chéramy has led the pastry team at this AAA 5-Diamond, Michelin-award-winning resort, managing various aspects of the pastry and bakery operations. Chef Chéramy is also the President of Club Pastry World Cup Team USA, a member of the Académie Culinaire de France and the James Beard Foundation. From 2006 to 2012, Chef Chéramy was the Chairman of the Ritz-Carlton Pastry Advisory Board - Global. Prior to his...
info_outlineAffectionately known by her fans as the ‘Queen Of Cakes’, Yolanda Gampp is a self-taught cake artist with more than 24 years of experience and half a billion views on YouTube. With her quirky personality, obsession with organization and commitment to perfection, Gampp has shown the world that even the most unexpected items can be turned into cake. She entertains while she teaches, laughs at her own mistakes and is one of the most respected and celebrated celebrity cake artists in the world. She has been featured as a judge on “Crime Scene Kitchen”, “Cake Wars,” “Best Baker in America” and “Nailed It,” to name a few. She is also the author of two cake books and recently released first children’s book. Gampp is the co-founder of How To Cake It, a content commerce company inspiring a community of more than 14 million people to become better bakers through live classes, courses, and more. www.howtocakeit.com
In this episode we discuss:
- The moment that Yolanda fell in love with cake
- How she taught herself to craft sculpted cakes
- How she launched How To Cake It on YouTube
- Featured judging gigs on TV dessert competitions
- Writing projects: two cake books and a children’s book
- Expanding the How To Cake It brand
- Yolanda’s top tip for cake decorating
- And much more!
Episode Sponsored by
The Perfect Purée of Napa Valley
This podcast is sponsored by The Perfect Puree of Napa Valley. Get complimentary samples of The Perfect Puree to experience flavor, first-hand, delivered directly to your business. Samples are available to food service professionals in the United States to sample the robust flavor line-up of fruit puree, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
