Cynthia Wong is a Genius

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

🗓️ 19 March 2018

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

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Summary

Everyone is obsessed with Charleston pastry pro Cynthia Wong. (Okay, maybe everyone is just us.) But everyone should be obsessed! Cynthia, the executive pastry chef at Butcher & Bee, is crazy talented when it comes to sweet stuff and baked goods and she’s made a name for herself on the smokin’ hot Charleston food scene with her crave-worthy creations. Cynthia talks about great dairy, seafoam candy, bakewell tarts, and more. Joining host Kerry Diamond are our friends from Effinbradio: Lindsay Collins, Nikki Fairman, and Philip Michael Cohen. The interview with Cynthia was recorded at their new studio/bar/hangout in Charleston. (Go visit!) And speaking of nerdy, tap into your inner cheese nerd for the second half of our show. Mark Goldman, the founder of Formaticum cheese papers, explains how to properly store and care for cheese. Cheese is a living thing! You can’t just shove it in a plastic container and Mark explains why. Thank you to the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more.

Transcript

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0:00.0	You're listening to Heritage Radio Network. We're a member-supported food radio network
0:05.4	broadcasting over 35 weekly shows live from Bushwick, Brooklyn. Join our hosts as they lead you
0:12.1	through the world of craft brewing, behind the scenes of the restaurant industry, inside the
0:17.1	battle over school food, and beyond. Find us at Heritage Radio Network.org. Hi, everybody, I'm your host, Carrie Diamond, and you're listening to Radio Cherry Bomb.
0:47.5	Each week we talk to the most interesting women in the world of food and bring the pages of Cherrybaum magazine to life.
0:55.1	Thank you to our sponsor, Emmy, the maker of delicious traditional cheeses from Switzerland,
1:00.4	for supporting this season of our podcast.
1:03.1	If you love beautiful Swiss cheeses, look for Emmy's premier Kalt Bach label.
1:08.3	Cheeses such as Emmettaller, Greer, and Le Cremot,
1:11.8	aged in the 22 million-year-old
1:13.9	Kalt-Bach cave for superior flavor,
1:17.0	unlike anywhere else in the world.
1:19.6	A few housekeeping matters.
1:21.4	Our Jubilee Conference is taking place
1:23.3	Saturday, April 14th, in Manhattan,
1:25.9	and tickets are on sale right now. We have so many exciting
1:29.5	speakers joining us, including Nigella Lawson, chef Ruth Rogers of the River Cafe in London,
1:35.7	chef Mashama Bailey of the Grey and Savannah, and authors Ruth Reichel and Samin Nasrat. This is going
1:42.2	to be our biggest and our best Jubilee ever, so don't miss it.
1:46.5	Who's on today's show? In a little while, we'll be talking with Mark Goldman, the founder of Formatum
1:52.6	cheese papers. He's going to talk to us about properly storing cheese. We'll learn something
1:57.8	practical today. Our first guest, though, is Cynthia Wong, the executive pastry
	...

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