Episode 67 The Hypebeast of Pastry with Chef Paola Velez
Aired: Wednesday, March 17th 2021
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HOSTED BY Jenny Goodman Alex McCrery
As we’re taping Opening Soon this chilly March morning, we’ve just passed the one-year anniversary since the declaration of this pandemic, the start of shutdowns, and, for most, the switch into survival mode. While many businesses, chefs, cooks, and anyone, for that matter, have sought to survive, some have found a way to thrive - to go beyond. Not just in business, but also in social good.
The hustle has been real for most of us, fits and starts, iteration after iteration. Our guest today has perhaps out-hustled them all while raising millions for social justice causes. It’s no surprise to us as we met today’s guest several years ago in our Tilit store, and her vibe exudes genuine care as well as both personal and community success.
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Chef Keith Taylor is launching an interactive culinary studio in Norristown â Soul of Cooking Kitchen Experience, which will debut on March 20th at 6 p.m. inside of Corbett, Inc., a 40,000 square foot experience center focused on the creation of inspiring spaces inside a commercial complex at 56 Buttonwood Street.
Photo courtesy of Tessa Marie
Photo courtesy of Tessa Marie
Chef Keith Taylor recently signed a lease to open Zacharyâs Commissary on 9 West Main Street in the heart of Norristown, which will feature his signature BBQ as well as comfort food and deli favorites, with a spring opening likely.
Photo courtesy of Tessa Marie
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Executive pastry chef Julien Perrinet caters to Asian zest at Park Hyatt Tokyo Feb. 27 06:30 am JST Feb. 27 | 07:08 am JST TOKYO
Park Hyatt Tokyo in metropolitan Shinjuku welcomed French Executive Pastry Chef Julien Perrinet in December. After his three-week quarantine hibernation in the luxury hotel which there was “nothing to complain about,” he has been bursting forth with ideas and hatching new creations for the next chapter in his life.
Some of Chef Perrinet s signature creations. Photo: MAI SHOJI
Perrinet is from Brittany in France, but now he feels “more Asian than French.” He knew he wanted to become a pastry chef at the age of 12 when he was cooking with his mother. It was an easy decision for him, “Savory or sweets, sweets!” He graduated with honors from St Joseph Pastry and Bakery School in Concarneau. Last year, he was invited back to his hometown school to give a talk, where the teacher was his former classmate. He recalls being anx
Sommet Education: Keeping education on track with blended learning programs
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Sommet Education, worldwide hospitality education group encompassing the highly reputed education institutions - Glion Institute of Higher Education, Les Roches and Ecole Ducasse - is reinforcing its study portfolio with a wide range of flexible learning solutions including blended learning programs. New Bachelor students are offered the possibility of a full first semester on-line or partially at home and on campus. These curriculum options enable students to start the next Bachelor intake in March 2021 remotely while providing an efficient solution to travel restrictions and sanitary situation. LAUSANNE, Switzerland (PRWEB)