Nathaniel Reid's guest appearances

Nathaniel Reid

Meet St. Louis

Pastry Arts Podcast

Bleav in Chef's Special

Tish Boyle

Elisa Strauss

Bill Yosses

Emily Luchetti

Jason Wilson

Lauren V. Haas

Mike Sweeney

Rick Lewis

Jen Yee

Miro Uskokovic

Brandon Walker

Shawn Wenner

Jeff Vines

Tony Gemignani

Justin Harris

OwlTail

Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon... Source

Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon... <a href="https://bleav.com/podcast/nathaniel-reid-the-award-winning-nathaniel-reid-bakery/" rel="nofollow" target="_blank">Source</a>

Nathaniel Reid & The Award Winning Nathaniel Reid Bakery

Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid worked in top pastry kitchens around the world, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California. In August 2016, his longtime dream to own his pastry shop became a reality with the opening of Nathaniel Reid Bakery. With his namesake brand, Reid takes thoughtful consideration into every detail of the guest experience. Each guest is greeted with a friendly, professional welcome as they are guided through his carefully curated menu of pastries and confections. From the twelve flavors of macarons to the spellbinding specialty cakes to the perfectly executed croissants and French pastries, each offering showcases Reid’s care for quality ingredients and expert technique. He built his bakery to be a place for the community and, in just a short amount of time, it has become just that – a community bakery led by a man with a superior talent and an even bigger heart. In this episode, you’ll discover:  Why Nathaniel switched his studies from biology to pastry His decision to move to Paris to attend Le Cordon Bleu Overcoming a setback, when a promised job in NYC didn’t materialize Working on the opening pastry team at Joel Robuchon in Las Vegas His first gig as an Executive Pastry Chef at the St. Regis Monarch Beach His position at Norman Love Confections in FL Nathaniel’s tip for making perfect pâte à choux And much more! 

Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid worked in top pastry kitchens around the world, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California. In August 2016, his longtime dream to own his pastry shop became a reality with the opening of Nathaniel Reid Bakery. With his namesake brand, Reid takes thoughtful consideration into every detail of the guest experience. Each guest is greeted with a friendly, professional welcome as they are guided through his carefully curated menu of pastries and confections. From the twelve flavors of macarons to the spellbinding specialty cakes to the perfectly executed croissants and French pastries, each offering showcases Reid’s care for quality ingredients and expert technique. He built his bakery to be a place for the community and, in just a short amount of time, it has become just that – a community bakery led by a man with a superior talent and an even bigger heart. In this episode, you’ll discover: <ul> <li>Why Nathaniel switched his studies from biology to pastry</li> <li>His decision to move to Paris to attend Le Cordon Bleu</li> <li>Overcoming a setback, when a promised job in NYC didn’t materialize</li> <li>Working on the opening pastry team at Joel Robuchon in Las Vegas</li> <li>His first gig as an Executive Pastry Chef at the St. Regis Monarch Beach</li> <li>His position at Norman Love Confections in FL</li> <li>Nathaniel’s tip for making perfect pâte à choux</li> <li>And much more!</li> </ul>

Nathaniel Reid: The Path to Becoming a Dessert Entrepreneur

Nathaniel Reid's love of food has taken him around the world, but he came home to open his own restaurant. He graduated from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, and worked pastry kitchens around the globe, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California.But he never forgot where he came from, and when he was ready to strike out on his own, he opened Nathaniel Reid Bakery in Kirkwood. Chef Reid sat down with Meet St. Louis to talk about the journey from the Midwest to Europe and back again, what it means for his food to be part of the community, and how he's trying to change everyone's mind on fruitcake, one serving at a time.  Sit back, plug in, and enjoy!

Nathaniel Reid's love of food has taken him around the world, but he came home to open his own restaurant. He graduated from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, and worked pastry kitchens around the globe, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California. But he never forgot where he came from, and when he was ready to strike out on his own, he opened Nathaniel Reid Bakery in Kirkwood. Chef Reid sat down with Meet St. Louis to talk about the journey from the Midwest to Europe and back again, what it means for his food to be part of the community, and how he's trying to change everyone's mind on fruitcake, one serving at a time. Sit back, plug in, and enjoy!

Episode 23: Nathaniel Reid