Untempered

Recorded live at the first National Pastry COnvention in Charlotte, North Carolina with Gohjo Studios. Adam & Derek talk about competition, making mistakes, building a business, and therapeutic car rides with Jean- Marie Auboine. Jean-Marie is Founder, President, & CEO of Jean-Marie Auboine Chocolatier in Las Vegas, Nevada. 

Recorded live at the first National Pastry Convention  in Charlotte, North Carolina with Gohjo Studios. Adam & Derek talk character building in New York City, running a business, the impacts of social media, and teaching master classes abroad with renowned cake artist, Benny Rivera. 

Adam & Derek talk about service standards, croissant trends, marketing, and San Diego roots with Frederic Loraschi. Frederic is Chef/Owner of Frederic Loraschi Chocolate in Harrisberg, Pennsylvania. 

Adam and Derek talk about the bond in the pastry industry, designing horror movie posters, the beer scene in Charlotte, and the birth, planning, and anticipation of the inaugural National Pastry Conference with Ryan Stipp and Justin Fry. Ryan is Pastry Chef at the Omni PGA Frisco in Dallas, Texas. Justin is Owner and Executive Chocolatier at JF Chocolat in Charlotte, North Carolina. Both Ryan and Justin are the founders of the National Pastry Conference. 

Adam and Derek talk about parenthood, hotel openings, higher expectations, the Atlanta pastry scene, and croissant trends with Daniella Lea Rada. Daniella is Executive Pastry Chef of Signa by Hilton, Atlanta. 

Adam and Derek talk about education, traveling, competition, and the beauty of natural artistry with Ewald Notter. Ewald is a world renowned pastry chef, innovator, educator, esteemed author, gold metalist, and overal beloved ambassador for the baking and pastry industry. 

Adam and Derek talk about inspiring a generation, a legacy left in the US, life in France,  and the under appreciated beauty in simplicity with Jacquy Pfeiffer. Chef Jacquy Pfeiffer is a French master pastry chef. He co-founded the renowned French Pastry School in Chicago, and authored the James Beard award winning cookbook, The Art of French Pastry. He is currently residing in the south of France. 

Adam & Derek talk about taking risks, the spirit of hospitality, true professionalism, competition, and family with Chris Hanmer. Chris is the winner of Top Chef Just Desserts, Pastry Champion, and Chef owner of CH Patisserie in Sioux  Falls, South Dakota. 

Adam & Derek talk about life, parenting, surviving pandemics, and all things chocolate and pastry with Katie Bonzer. Katie is a chocolatier currently residing in Orlando, Florida. 

Adam & Derek talk about the Portland  food  scene, writing award winning cook books, the comfort of retirement, and all things pizza with Ken Forkish. Ken is founder of Ken's Artisan Pizza and Ken's Artisan Bakery and has authored three well recognized cook books including the award winning, Flour  Water Salt Yeast. 

Adam & Derek talk about a career in education, managing business operations, learning to let go, finding your way, and the art of simplicity with Jerome Landrieu. Jerome is Chef / Owner of A la Folie in Naperville, Illinois.  

Adam & Derek laugh, reminisce,  talk about competition, family, and all things pastry with Andy Chlebana. Andy is Professor Certified Master Pastry Chef and Professor / Pastry Chef at Joliet Junior College in Plainfield, Illinois. 

Adam & Derek talk about the journey of opening a school, the thrill of competition, technology in baking and pastry, and a family legacy with Nicoll Notter. Nicoll is Head Chef for the New York Chocolate Academy. 

Adam & Derek talk about building a career, intentional and thoughtful pastry, community, and a love for running with Paula Stakelum. Paula is Global Director of Chocolate & Patisserie at Red Carnation Hotels based out of Ashford Castle, Leaf Island, Cong, Co. Mayo, Ireland

Adam & Derek talk about humble beginnings, the reach of social media, science & technology, and when student becomes the teacher with Kalle Jungstedt. Kalle is chef owner of Chocolate by Chef Kalle Jungstedt and the Chocolate School by Chef Kalle Jungstedt. 

Adam & Derek talk about food styling, the early days of high end pastry in the US, meeting Julia Child, the evolution of a magazine, and strange news stories with Tish Boyle. Tish is Managing Editor of Pastry Arts Magazine and Host of The Pastry Arts Podcast. 

Adam & Derek catch up with old friend and early Untempered guest, Gonzo Jimenez. We talk about exercise, work life balance, the facade of social media, advanced technology, and the camaraderie within the pastry & chocolate industry. Gonzo is owner operator of Miette en Chocolat in Denver, Colorado, North American Corporate Chef for Republica Del Cacao, and star of the Netflix Series, Bake Squad. 

Adam & Derek talk about the early days of the Las Vegas pastry boom, making time for family, football, and using technology for efficiency with Vincent Pilon. Vincent is the Executive Pastry Chef at the Cosmopolitan in Las Vegas, Nevada. 

Adam & Derek take about career change, going out of your comfort zone, the American cookie movement, the best croissant in France, and all things croissants with Sarah Yates. Sarah is a head baker in Lyon, France. 

Adam & Derek talk about the west coast pastry scene, moving to New York City as a young Frenchman, a forever love for chocolate, and the pride of competition with Francois Behuet. Francois is Executive Pastry Chef at The Ritz-Carlton and JW Marriott LA Live in Los Angeles, California and was on team USA at the 2023 Coupe du Monde de la Patisserie. 

Adam & Derek talk the art of simplicity, the bettering of kitchen environments, working for your idols, high tea, and a radical focus on taste with an old friend, Andrew Gravett.  Andrew is the Executive Pastry Chef at the Langham in London, England.  

Adam & Derek talk about higher education, making pastry at The White House, moving out west, Canadien bike thieves, and the future of pastry with Lauren V. Haas. Lauren is a Professor at the Culinary Institute of America (CIA), Greystone. 

Adam & Derek talk about the art of ice carving, competing in the Coupe du Monde, life in Colorado and the undervalued skill of problem solving with Julie Eslinger. Julie is Pastry Chef at the Club at Castle Pines and USA team member of the 2023 Coupe du Monde de la Patisserie. 

Adam & Derek talk about pulling ribbons, competing at a global scale, conceptualizing large edible displays, and being an ambassador of the industry with Jordan Snider. Jordan is Executive Pastry Chef at the Sanctuary at Kiawa Island, SC and USA team member of the 2023 Coupe du Monde de la Patisserie. 

Hosts Adam & Derek talk about the World Chocolate Masters, punk rock music, a love for traveling and teaching, and breaking boundaries with Frank Haasnoot. Frank is a master class educator at the world's leading culinary schools and owner operator at FrankHaasnootShop.com. 

Hosts Adam & Derek talk celebrity partnerships, feeling lucky,  building a brand, the love of pastry, and cease and desist letters with Chris Ford. Chris is pastry chef and owner of Butter Love & Hardwork in Los Angeles, Ca. 

Adam & Derek talk about the ultimate quest for a recipe, taking chances, building a brand, and an uncompromising commitment to quality with Roy Shvartzapel. Roy is owner operator of This is From Roy in San Francisco, Ca.  

Adam & Derek talk about authoring cookbooks, maintaining curiosity, family interventions, the reality of competition, and life as a Barcelona fútbol fan with the one and only Ramon Morató. Ramon is the Cocoa Barry Creative Director.

Adam & Derek talk about life in Paris, catching rattlesnakes, the art of sugar pulling, building a sustainable, community driven company, and leading a team to strive for excellence with Nathaniel Reid. Nathaniel is Owner/Chef of Nathaniel Reid Bakery in Kirkwood, Missouri. 

Adam & Derek talk higher education, Colombian roots, inspiring your mentors and the future of the confectionary arts with Melissa Coppel. Melissa is owner operator of Melissa Coppel Chocolates and Pastry School in Las Vegas, Nevada.  

Adam & Derek talk facing adversity, the importance of community, ingredient integrity and the relentless pursuit for success with Ginger Elizabeth. Ginger is owner, operator and chef of Ginger Elizabeth Chocolates and Ginger Elizabeth Patisserie in Sacramento California. 

Adam & Derek talk character building in London, the importance of traveling abroad and how to build your own brand with world renowned pastry chef, Paul Haward. Paul is chef owner of PH by Design Consulting based out of Dubai, United Arab Emirates. 

Adam & Derek talk Philadelphia roots, searching for rare ferns in Mexico, and seeing the world through the lens of cacao  with Brad Kintzer.  Brad is Chief Chocolate Maker at Tcho Chocolate Company in Berkeley, California. 

Adam & Derek talk the benefits of Covid, new chapters, early success and passion for flavor with Patrice Demers. Patrice is owner operator of Patrice Demers Patisserie in Montreal, Quebec, Canada. 

Adam & Derek talk humble beginnings, tears of joy, navigating pandemics and an the legacy of an apple peeler with a founding father of the North American  pastry scene, Thomas Haas.Thomas is owner, operator and chef of Thomas Haas. Patisserie and Chocolate in Vancouver Canada. 

Adam & Derek talk pizza, skateboarding and the Chicago food scene with midwest legend and passionate pastry educator, Joel Reno. Joel is chef owner of the soon to open Pistores Pizza & Pastry in River North Chicago, Ill.  

Adam & Derek talk competition, growing up in the restaurant business, the misery of fine dining cooking and the legacy of marzipan pigs with well traveled and bad ass chocolatier, Ramon Perez. Ramon is owner, operator and chef of Puur Chocolat in Sacramento Ca. 

Adam & Derek talk chocolate business operations, music, walking across country and flying copper pans with iconic west coast chocolatier and  savant of life,  Michael Recchiuti. Michael is owner, operator and chocolatier of Recchiuti Confections in San Francisco, Ca. 

Adam & Derek talk restaurant start up,  paying your dues and the changing tides in our industry with distinguished gentleman and pastry legend, Lincoln Carson.  Lincoln is Chef Restauranteur at Mes Amis in Los Angeles and Coast Range in Solvang, Ca.  

Adam & Derek talk work life balance, Pralus's pink praline brioche, and the  physical impacts of an amazing sugar tart with the well traveled and most down to earth human there is, Ludovic Lantier. Ludovic is the Executive Chef of Butlers Pantry in Dublin, Ireland. 

Adam & Derek talk success, the power of social media and times of adversity with LA's own rock star resident, Kriss Harvey. Kriss is Chocolatier and Creative Director at And Sons Chocolatiers in Beverly Hills, California. 

Adam & Derek talk traveling, new adventures, being a jack of all trades and canned biscuits with the very talented and energetic Amber Felton. Amber is Executive Pastry Chef of the soon to open Hive Bakery & Cafe in West Palm Beach, Florida. 

Adam & Derek talk business start up,  sense of place and rejection with California  chocolate mastermind, Chris Kollar. Chris is owner operator of Chris Kollar Chocolates in Napa Valley. 

Adam & Derek get inspired  with one of the pastry industries fiercest contributors, Saura Kline. Saura is a successful cookbook author, blogger and currently resides as Executive Pastry Chef with Kevin Taylor restaurant group in Denver Colorado. 

Adam & Derek talk pastry, running marathons and the importance of sharing knowledge with mr. Willy Wonka himself, Gonzo Jimenez. Gonzo is owner operator of Miette et Chocolat in Aurora Co. 

Adam & Derek talk music, motorcycles and family with culinary rebel and pastry trend setter from the Bay area, William Werner. 

Adam & Derek go down memory lane and talk business operations with one of the nations most recognized chocolatiers and owner, operator of Christopher Elbow Chocolates in Kansas City,  Christopher Elbow.

Adam & Derek go deep and get humbled with renowned pastry chef and master of efficiency, Alejandro Luna. 

Adam & Derek reminisce, laugh and make fun of each other with one of the pastry worlds best minds and new cook book author,  Andres Lara.