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Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author

Pastry Arts Podcast

Release Date: 12/16/2024

Alen Ramos and Carolyn Nugent: The Journey to Excellence, from Michelin-starred Restaurants to Parker, Colorado show art Alen Ramos and Carolyn Nugent: The Journey to Excellence, from Michelin-starred Restaurants to Parker, Colorado

Pastry Arts Podcast

Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world’s most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title “Chef of the Century” in 1989. The two decided to pack their bags and learn from the greats of Europe. They’ve worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and The Fat Duck, judged to be the number one and number two restaurants in the world during their tenure. They strengthened their gastronomic foundation through invaluable classical French...

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Matthew Ratliff:  A Certified Master of the Pastry Kitchen show art Matthew Ratliff: A Certified Master of the Pastry Kitchen

Pastry Arts Podcast

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little...

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Jennifer Williamson: A Wedding Cake Artist’s Success Story show art Jennifer Williamson: A Wedding Cake Artist’s Success Story

Pastry Arts Podcast

Jenny’s Wedding Cakes was officially born in 1998, inspired by Jenny Williamson’s lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a degree in business.  Together with her background in art and education in marketing, she was equipped to start a successful boutique wedding cake business, emphasizing classic aspects of design and style inspired by art,...

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Daniel Mangione: A Pastry Star in the Luxury Hotel Firmament show art Daniel Mangione: A Pastry Star in the Luxury Hotel Firmament

Pastry Arts Podcast

Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious hotel in Tennessee. Beginning his tenure with the Marriott family in 2003, he started his pastry internship in The Ritz-Carlton Naples through the Culinary Institute of America (CIA). Since then, he...

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Aran Goyoaga: Elevating the Art of Gluten-Free Bread and Pastries show art Aran Goyoaga: Elevating the Art of Gluten-Free Bread and Pastries

Pastry Arts Podcast

Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents’ pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her...

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Stephanie Oliveira: Proving that a Passion for Pastry Trumps All show art Stephanie Oliveira: Proving that a Passion for Pastry Trumps All

Pastry Arts Podcast

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...

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Garry Larduinat: Crafting Red-Carpet-Worthy Desserts for the Oscars and Beyond show art Garry Larduinat: Crafting Red-Carpet-Worthy Desserts for the Oscars and Beyond

Pastry Arts Podcast

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...

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Cecilia Gaudioso: Showcasing a Passion for Pastry at Longwood Gardens show art Cecilia Gaudioso: Showcasing a Passion for Pastry at Longwood Gardens

Pastry Arts Podcast

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...

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Romain Dufour on the Coupe du Monde de la Boulangerie show art Romain Dufour on the Coupe du Monde de la Boulangerie

Pastry Arts Podcast

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...

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Joy Wilson, a.k.a. ‘Joy the Baker’: A Baking Blogger’s Success Story show art Joy Wilson, a.k.a. ‘Joy the Baker’: A Baking Blogger’s Success Story

Pastry Arts Podcast

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...

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More Episodes

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 signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media.

Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone.

In this recipe, we discuss:

  • How Ben fell in love with cooking
  • Paving the way with journalism and culinary school degrees
  • How an internship with Saveur magazine led to a full-time test kitchen job
  • Landing a coveted job as a food columnist for the L.A. Times
  • How he got his first cookbook contract
  • Tips on making yourself marketable as a freelance food writer
  • The challenges of researching and writing his latest cookbook, Crumbs
  •  Some of the interesting tidbits about cookies that can be found in Crumbs
  •  Ben’s best kitchen tip on storing spices
  •  Ben’s advice on making videos for social media
  •  And much more!

 


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