Q&A with 2015 JBF Food Conference Speaker and Pastry Chef Erika Dupree Cline


For more than 20 years, celebrated pastry chef Erika Cline has been crafting some of the country’s most scrumptious desserts and chocolates. In 2008 she created a nonprofit organization called Culinary Wonders USA, whose mission is to introduce, share, and cultivate the culinary arts with minorities. As its president, Cline helps to lead CWUSA’s mentoring, scholarship, and volunteering efforts. We're thrilled that Erika will be joining us as a speaker at our upcoming JBF Food Conference and preparing the dessert for the JBF Leadership Awards. Read on to learn about her thoughts on diversity in culinary education, her latest pastry passion, and more.




JBF: You’ve worked extensively with Culinary Wonders USA and the Minority Chef Summit. Please tell us a bit more about these organizations and what they mean to you.... Read more >

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Eat This Word: Tourtières

WHAT? French pastry. As is so often the case with French words, tourtière means something slightly different in France than it does in French Canada. In Paris the word tourtière is obscure. It refers to a generic meat pie (sometimes also called a tourte) in a pastry crust that's baked in a mold called a tourtière. (Like tagine, terrine, and tian, the name of the dish comes from the name of the vessel in which it is cooked.) In Montréal, tourtière refers to a specific meat pie, usually ground pork, that's seasoned with cinnamon and clove and baked in a lard crust. It is traditional at Christmas, but it is eaten throughout the year. There are regional variations, such as the tourtières made along the Saguenay River that are filled with potatoes, onions, and cubed meat. Whereas in France it's unlikely to find someone who has ever had a tourtière, in French Canada, just about everyone has probably had one within the last year.


WHERE? Chuckwagon Raconteur

 ... Read more >

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What We're Reading: July 21, 2014



A 176-pound sausage goes missing in Austria. [NY Daily News


A brief tour of Europe's longest-standing pastry shops. [CNN


Why is the next big food trend always considered "the new cupcake?" [Slate


Krispy Kreme unleashes two new summer flavors that are perfect for your next picnic. [The Daily Meal


The Duchess of Cambridge is learning to cook. [... Read more >

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Daily Digest: March 9, 2014



For a better night's sleep, track and limit your caffeine consumption with the new Up Coffee app. [LAT]


Late-night eating webcasts, or mokbang, are a hit in South Korea. [WSJ]


A glimpse into the daily diets of people around the world. [Wired]


Chemicals used in the production of disposable chopsticks have raised health concerns. [... Read more >

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Q & A with JBF Award Nominee Brooks Headley

Brooks Headley (photo by Glen E. Friedman)


When former punk rocker Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it didn’t take long for his playful spirit to seep through the menu. We caught up with the Outstanding Pastry Chef award nominee to learn about his “buzzed Italian grandma” cookbook, the Del Posto dessert that was inspired by a Looney Tunes episode, and the childhood food memory that still haunts him.




JBF: You were a drummer for many years before you were a chef. Do you like to listen to music while you’re in the kitchen?


BH: I still occasionally play drums in a crummy... Read more >

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Q & A with JBF Award Nominee Hedy Goldsmith


Pastry chef and author Hedy Goldsmith has garnered widespread acclaim for her innovative desserts at Miami’s chic Michael’s Genuine Food & Drink (and, more recently, the Cypress Room). We got in touch with the repeat Outstanding Pastry Chef award nominee to learn about her go-to cookbooks, her favorite places to eat in Miami and beyond, and her ultimate comfort food.




JBF: We’ve read that you went to art school—what brought you from the world of fine arts into the culinary arts?


HG: Art school prepared me to become a more creative pastry chef. A blank canvas or blank dessert plate calls for the same creativity.


JBF: What is your current favorite item on the menu at Michael’s Genuine Food & Drink?


HG: It’s hard to single out a favorite because the menu often changes from week... Read more >

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Recipe: Basic Pie and Tart Pastry Dough

In his James Beard Award–winning cookbook, Baking, James Peterson presents a number of techniques for mixing pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring the author's food-processor method, which proves that this appliance is the time-strapped foodie's best friend.

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JBF Kitchen Cam