Episode 11

The amazing Sheila Linderman (Judy’s pal) joins the podcast for a spirited and lively conversation about many far-ranging topics:  how a background in science really does help when it comes to baking and pastry in general.  Growing up Orthodox and Kosher.  How Chicago’s Pickle Barrel restaurant started her on the road to non-kosher foods.  Ditching medical school for a culinary arts degree from LA Trade Tech.  Then, France, and what it was like being one of only 5 female pastry chefs in Paris when she was younger, and the only American.  Los Angeles and how she met and befriended Judy.  Her foray into Madagascar Vanilla.  Why restaurants seem to all serve the same five desserts.  Her cookbook and her many ventures, including helping companies and farmers get organic certification.  The Dordogne region of France (again!) and how wonderful small town life is there.  Kath and Jan manage to score an open invitation there. A wonderful visit with a true entrepreneur.  Listen in!