Martin Philip's guest appearances

Martin Philip

Rise Up! The Baker Podcast with Mark Dyck

Your Favorite Sandwich

Chop Chat Chew

Peter Reinhart

Jeff McCarthy

Julieanna Hever

Melissa Coleman

Lauren Lapkus

Rachel Bloom

Luke Burbank

Christopher Kimball

Lauren Weedman

Chris Young

Jim Lahey

Reggie Watts

Duff Goldman

Jerod Pfeffer

Josey Baker

OwlTail

Join Chefs Martin Philip of King Arthur Baking Company, Scott Samuel of Rouxbe Online Culinary School, and Chef Jacquy Pfeiffer for a live event dedicated entirely to All Things Flour, Proofing, and Baking.     Award-winning baker Chef Martin shares his knowledge about the different King Arthur Baking flours available on the market, including cake, pastry, all-purpose, and bread to specialty flours, such as rye, Kamut™, spelt, and einkorn. In this live event, the chefs come together to discuss the properties and use of each flour, proofing techniques, and the science of baking. Links from this episode: https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe   Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel &amp; Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Join Chefs Martin Philip of King Arthur Baking Company, Scott Samuel of Rouxbe Online Culinary School, and Chef Jacquy Pfeiffer for a live event dedicated entirely to All Things Flour, Proofing, and Baking.   Award-winning baker Chef Martin shares his knowledge about the different King Arthur Baking flours available on the market, including cake, pastry, all-purpose, and bread to specialty flours, such as rye, Kamut™, spelt, and einkorn. In this live event, the chefs come together to discuss the properties and use of each flour, proofing techniques, and the science of baking. Links from this episode: <a href="https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker" rel="nofollow" target="_blank">https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker</a> <a href="https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe" rel="nofollow" target="_blank">https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe</a> <a href="https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe" rel="nofollow" target="_blank">https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe</a> Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel &amp; Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on <a href="https://lms.rouxbe.com/live-events/829" rel="nofollow" target="_blank">Rouxbe</a>.

Martin Philip, Jacquy Pfeiffer & Scott Samuel - All things Flour, Proofing and Baking

"Second Rise" is a collection of Mark's favourite conversations from deep in the Rise Up! archives.  This episode was originally broadcast as Episode 25, in September 2018. Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book Breaking Bread: A Baker's Journey Home in 75 Recipes. In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.  It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form. Helpful links:  Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon) Martin Philip's Website: Breadwright.com @breadwright on Instagram @kingarthurflour on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

"Second Rise" is a collection of Mark's favourite conversations from deep in the Rise Up! archives.  This episode was originally broadcast as Episode 25, in September 2018. Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book <a href="https://www.amazon.com/Breaking-Bread-Bakers-Journey-Recipes/dp/0062447920/" rel="nofollow" target="_blank">Breaking Bread: A Baker's Journey Home in 75 Recipes.</a> In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.  It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form. Helpful links: <a href="https://www.amazon.com/Breaking-Bread-Bakers-Journey-Recipes/dp/0062447920/" rel="nofollow" target="_blank"> Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon)</a> <a href="http://www.breadwright.com/" rel="nofollow" target="_blank">Martin Philip's Website: Breadwright.com</a> <a href="https://www.instagram.com/breadwright/" rel="nofollow" target="_blank">@breadwright on Instagram</a> <a href="https://www.instagram.com/kingarthurflour/" rel="nofollow" target="_blank">@kingarthurflour on Instagram</a> <a href="https://donorbox.org/riseuppod" rel="nofollow" target="_blank">Support the Podcast Here!</a> <a href="http://riseuppod.com/" rel="nofollow" target="_blank">Rise Up! The Baker Podcast website</a> <a href="https://bakers4bakers.org/" rel="nofollow" target="_blank">The Bakers4Bakers Community</a> Mark's Blog, with the <a href="https://markdyck.co/blog" rel="nofollow" target="_blank">Bakernomics series</a> <a href="https://www.instagram.com/madbaker" rel="nofollow" target="_blank">Mark on Instagram</a> Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by <a href="http://www.unitecoop.com/" rel="nofollow" target="_blank">Fred Reibin</a>

Second Rise: Martin Philip

Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book  Breaking Bread: A Baker's Journey Home in 75 Recipes.   In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.    It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form.   Some links:  Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon) Martin Philip's Website: Breadwright.com @breadwright on Instagram @kingarthurflour on Instagram Rise Up! The Baker Podcast website Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Martin Philip spent time as a musician and a financier before turning his attention to baking and many, many people are glad that he did.  Martin is the Head Baker at King Arthur Flour in Vermont and author of the amazing memoir and bread book <a href="https://www.amazon.com/Breaking-Bread-Bakers-Journey-Recipes/dp/0062447920/" rel="nofollow" target="_blank"> Breaking Bread: A Baker's Journey Home in 75 Recipes.</a> In this episode, Mark and Martin talk about Martin's journey in baking, how he convinced Jeffrey Hamelman to take him on at King Arthur and what it was like to write his book.  But mainly they geek out over the wonderous magic of bread baking.  It's like a leisurely afternoon on the porch pondering the meaning of life through gluten, but in podcast form.   Some links: <a href="https://www.amazon.com/Breaking-Bread-Bakers-Journey-Recipes/dp/0062447920/" rel="nofollow" target="_blank"> Breaking Bread: A Baker's Journey Home in 75 Recipes (Amazon)</a> <a href="http://www.breadwright.com/" rel="nofollow" target="_blank">Martin Philip's Website: Breadwright.com</a> <a href="https://www.instagram.com/breadwright/" rel="nofollow" target="_blank">@breadwright on Instagram</a> <a href="https://www.instagram.com/kingarthurflour/" rel="nofollow" target="_blank">@kingarthurflour on Instagram</a> <a href="http://riseuppod.com/" rel="nofollow" target="_blank">Rise Up! The Baker Podcast website</a> <a href="https://www.instagram.com/madbaker" rel="nofollow" target="_blank">Mark on Instagram</a> Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by <a href="http://www.unitecoop.com/" rel="nofollow" target="_blank">Fred Reibin</a>

Rise Up #25:  Martin Philip

Blakely and Boaz chat with Martin Philip, author of Breaking Bread: A Baker's Journey Home in 75 Recipes, about the most important part of a sandwich and he shares some of his banjo skills!

Blakely and Boaz chat with <a href="http://www.breadwright.com/" rel="nofollow" target="_blank">Martin Philip</a>, author of Breaking Bread: A Baker's Journey Home in 75 Recipes, about the most important part of a sandwich and he shares some of his banjo skills!