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Emily Luchetti: Her Career Highlights, Ingredient Usage, Pastry Trends & More

By Pastry Arts Magazine

In this episode, we talk with Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group. Over the last few decades, Emily helped to define what great pastry in America means. After working the line at New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, she switched to the sweet side of the kitchen and didn’t look back. She has authored many books on the subject of pastry, appeared on numerous television programs, and has been awarded of such honors as the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 Food Arts Magazine Silver Spoon Award, the 2004 James Beard Foundation award for Outstanding Pastry, and she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America. In the episode we discuss: How Emily started working as a line cook The time she spent in Gérard Pangaud’s kitchen Reflecting on working with Jeremiah Tower at the legendary Stars Emily's thoughts on men and women in the kitchen - both savory and pastry The evolution of her style Where she draws inspiration for new dishes Using fruit purees and the benefits relating to consistency Emily's thoughts on savoring ingredients in desserts The process of writing multiple books   This episode is sponsored by The Perfect Purée of Napa Valley Curate a complimentary custom sample pack at perfectpuree.com/pastryarts *Offer is complimentary for professional chefs and bakers only.

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