Claire Saffitz is a Dessert Person

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 7 February 2022

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

It took a while for YouTube’s favorite baker, Claire Saffitz, to figure out her calling. Claire joins host Kerry Diamond to talk about her early days as a culinary student in Paris, her first and only restaurant job, and how food media became her thing. Claire also shares a few tidbits about her upcoming cookbook; what she learned in the process of writing her debut cookbook, the bestselling "Dessert Person;" and why she considers Dorie Greenspan and Claudia Fleming her mentors. Thank you to Kerrygold, the makers of butter and cheese with milk from Irish grass-fed cows, for supporting our show. Visit KerrygoldUSA.com for more. Radio Cherry Bombe is recorded at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter at cherrybombe.com/newsletter-signup. For past episodes and transcripts, visit cherrybombe.com/radio-cherry-bombe More on Claire: Instagram, Dessert Person, YouTube

Transcript

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0:00.0	Hi, boys and girls are all fired up.
0:08.0	Boys and girls are all by her.
0:11.0	Oh, world, shaking, baby, and we're all about it.
0:15.0	Hi, everyone. You are listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond, coming to you from Rockefeller Center in the heart of New York City. Each week, we talk to the coolest culinary personalities around, the folks shaping and shaking up the food scene. Today's guest is Claire Safetz, one of the most beloved bakers around. Claire is a YouTube star and the best-selling author of the
0:38.9	cookbook, Dessert Person. As a dessert person, I love that title. And Claire is on the cover of
0:44.7	the latest issue of Cherry Bomb magazine. More on that in just a minute. Today's episode is presented
0:50.2	by Carrey Gold, the makers of beautiful butter and cheese made with milk from Irish grass-fed cows.
0:56.0	I've been to Ireland with Carrie Gold and have visited some of the small family farms they work with,
1:01.1	and the care they put into their product every step of the way is amazing.
1:05.2	I'm guessing a lot of you listening today are bakers, so you know the best ingredients, especially butter,
1:10.5	can make a real difference in
1:11.6	your baked goods. Whether you're making rich shortbread cookies, a luscious pound cake,
1:15.8	or attempting something super ambitious, like a croquembouche, which I will probably never make
1:20.9	but happily eat, you want the best ingredients you can source. If you haven't tried Kerrygold,
1:26.0	look for their butter and cheese at your favorite supermarket or specialty grocery store. Visit Carigoldusa.com for recipes, product
1:33.6	information, and a store locator. We have some fun Claire Safetz news to share. Claire is on the cover of the
1:40.3	latest Cherrybaum magazine. How about that? You might not know this, but Cherry Bomb started
1:45.2	as a print magazine back in 2013, and it is still the centerpiece of everything we do, and it's
1:51.3	print only, meaning you won't find the content on our website. It's a little old school,
1:55.9	but that's how we like it. The theme of this issue is beautiful baked goods, and you can purchase
2:00.0	an issue at Cherrybom.com or at your favorite bookstore, magazine shop, or specialty store, like Golden Fig Fine Foods in Minneapolis, bold fork books in Washington, D.C., and the Heath Newsstand in San Francisco.
2:14.9	Also, I hope you're sitting down for this one. Are you ready for a Claire
	...

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