ABOUT THIS EPISODE
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.
English
United States
TRANSCRIPT 🔗
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OTHER EPISODES IN THIS PODCAST
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 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 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.
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