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 Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide.
 
Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef.
 
Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit.
 
Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge.
 
In this episode, we discuss: 
How a fun job at a diner inspired his career in the culinary industry         
Studying pastry at the Culinary Institute of America in Hyde Park
Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL
Matt's big challenge: working for and learning from Gunther Heiland at Desserts International
What it was like to compete in three FoodNetwork competitions
A typical day for Matt at The Everglades Club
Matt's top kitchen tips and advice for aspiring pastry chefs
And much more!

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, fashion and nature. Since then, she has become known for her original designs, eclectic, sophisticated – yet approachable – flavor selections and warm personal service.
Jenny's work has been featured in over 20 wedding publications (three of which were covers), two hard cover books, and two world-wide publications, as well as countless other print publications. She has had the honor of receiving Boston Magazine's 'Best of Boston' award in wedding cakes in the years 2012 and 2018 and has also won the Improper Bostonian 'Boston's Best' for wedding cakes in 2017.
Jenny has since taken her business experience and developed an on-line training program, Wedding Cake Business Academy, to help other aspiring wedding cake makers achieve success. Her students have been able to transform their lives to make a career out of their passion, baking and cake making. This will be her focus as she is so grateful for the life her business has given her, and she has made it a mission to share her knowledge with others.  Jenny currently lives in Amesbury, MA with her two teenage daughters.
Instagram: jennys_wedding_cakes
Facebook group: Wedding Cake Business and Design
You Tube: Wedding Cake Business Academy
In this episode we discuss:
How her family's love of food inspired a passion for baking
When opportunity knocks: making her first wedding cake for a friend
How she taught herself to make wedding cakes by reading books and lots of practice
Getting a marketing plan and establishing important relationships
How she keeps on top of the latest trends and techniques
How she navigated being a single Mom and running a successful small business
Developing her online training program, Wedding Cake Business Academy
Jenny's top tip for decorating cakes
And much more!

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 has continued to grow within the Marriott brand and has held Executive Pastry Chef roles managing pastry operations for Ritz-Carltons in Washington DC, Half Moon Bay, Sanya China, Dove Mountain Arizona and Bvlgari Resorts in Bali Indonesia. Chef Daniel was also recognized as a member of the Eastern Region Ritz-Carlton Pastry Advisory Board during his tenure and currently serves on Marriott's Pastry Chef Counsel.
Daniel has been a part of over 22 new hotel openings including time spent in Aruba, St. Thomas, Fort Lauderdale, Lake Tahoe, Ranch Mirage, Rome, and Naples. Throughout his career, he has consistently exhibited his passion for pastry and demonstrated exceptional leadership, creativity, and attention to detail. With his extensive experience in luxury hotels and resorts, he has contributed to the success of numerous establishments, elevating the pastry experience for guests and setting new standards in the industry.
Known also for his larger-than-life holiday displays, Chef Daniel's versatility and passion for pastry also extends to retail showcases and luxury event buffet creation. Chef Daniel's has most recently been credited with creating Nashville's only life size Whiskey Wonderland Gingerbread Bar where over 2000 guests tasted and toured this fully operational holiday season bar. As well, he was a critical part of the JW Marriott Nashville Valentines dessert lounge named "The Sweet Spot" that catered to over 600 guests in the four days of public operations.
When not in the kitchen, Daniel can be found in his woodshop, building the next dessert buffet elevation or décor item in an effort to continue elevating his passion for displays and visuals throughout. Instagram: @danielmangione25
In this episode, we discuss:
How an after-school job at the Ritz-Carlton led to an interest in pastry
Enrolling at CIA in Napa, and graduating from CIA in Hyde Park
Working as Pastry Cook at the Ritz-Carlton in Naples, FL
Learning about chocolate production at Norman Love Confections
Back to the Ritz-Carlton, this time as Assistant Pastry Chef in Sarasota
The economy crashes in 2008, so Daniel takes an opportunity to work in China
Paradise found – working as Executive Pastry Chef at the Bulgari Hotel in Bali
Playing politics – working at the busy Ritz-Carlton in Washington, D.C.
Erecting the first life-size, eat-in gingerbread house at the Ritz-Carlton Dove Mountain in Tucson, AZ
Landing at the JW Marriott in Nashville, and loving it
And much more!
Episode Sponsored by 

Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.

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 mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance.
Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more.
www.arangoyoaga.com
In this episode, we discuss:
How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop
Moving to the U.S. and learning pastry and baking at culinary school in Florida
Why she decided to photograph and share recipes on a blog
How she landed her first book contract and launched a career as a cookbook author
Discovering she was gluten intolerant and embarking on a new way of baking
The release of her latest book, The Art of Gluten-Free Bread, and what's in it
Tips on making the most flavorful (and beautiful) gluten-free bread
And much more!

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 Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef.
She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé.
Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph
In this episode we discuss:
How making Portugese treats with Mom sparked a love of baking
Attending CIA and winning a Les Dames d'Escoffier scholarship
Working for Daniel Boulud's Dinex Group for three years
From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC
Next stop Patisserie Chanson – transitioning to a high-end pastry shop
Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks
Stephanie's best kitchen tip and advice for newbies
And much more!