Food for Thought with Claire Saffitz

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

🗓️ 25 March 2020

⏱️ 42 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Claire Saffitz fans, you’re in for a treat. We’re excited to bring you one of the most in-depth interviews that the Bon Appétit Test Kitchen star has ever done. Host Kerry Diamond sat down with Claire at the Bon Appétit offices in New York City to talk about her wildly popular videos, her upcoming cookbook, and life with her test kitchen colleagues. Claire also answers questions from the Bombesquad about her biggest inspirations, videos on her wish list, and what baking rules you can break. Thank you to Kerrygold, the makers of beautiful butter and cheese, from Ireland for supporting Radio Cherry Bombe.

Transcript

Click on a timestamp to play from that location

0:00.0	Hi everyone, I'm Carrie Diamond, founder of Cherry Bomb.
0:08.0	Welcome to Food for Thought, our Radio Cherry Bomb miniseries.
0:12.0	We're taking a break from our travels around the country to bring you a special conversation
0:19.0	with someone many of you know and love.
0:22.3	Claire Safetz from the Bon Appetitest Kitchen. It was my first time meeting Claire, and she's as
0:27.4	lovely as you might imagine. Given what's going on right now, I thought we could all use a little
0:32.4	Claire Safetz in our lives. Thank you to Carrie Gold for supporting today's show and the Food for Thought series.
0:39.4	Carrigold is the Irish brand known for its award-winning butter and cheese made with milk
0:43.7	from grass-fed cows from family farms all over Ireland.
0:48.3	We'll be hearing more about their amazing products later, so stay tuned.
0:52.2	I've got some Carlygold unsalted butter in my fridge, as well
0:55.6	of some of their aged cheddar, and I'm very grateful. In case you haven't heard, we're doing a digital
1:01.7	version of our Jubilee Conference, Jubilee 2.0. It's taking place on Sunday, April 5th,
1:07.7	completely on Instagram, and we'll have talks, demos, readings, and a lot more with
1:12.7	your favorite women in the food world. This global gathering of the bomb squad is free, but we'd love
1:18.0	if you could RSVP. Visit Cherrybomb.com for more. It might just be the first food conference to take
1:24.0	place on Instagram, so don't miss it. I hope you all enjoy my conversation with
1:28.5	Claire Safetz, recorded last month at the Bon Appetitie offices in New York City. You are just the
1:34.6	hottest thing since sliced bread. What is going on? I don't know. I don't know. It's been a really
1:41.8	interesting past 18 months or so since leaving my full-time gig at the Tuskitchen and transitioning to freelance. It's been a really interesting past 18 months or so since leaving my full-time gig at the test kitchen and transitioning to freelance.
1:47.6	It's been a little bit of a whirlwind. And the show, the popularity of Cormay makes has been a surprise, I think, to a lot of people, most of all me. but it's just a really fun project.
1:57.1	I think my day-to-day hasn't changed a lot.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from The Cherry Bombe Podcast Network, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of The Cherry Bombe Podcast Network and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.