Season 3, Episode 4:
Setting an Example
Setting an Example
As parents, we can pass down recipes and teach kitchen skills. But perhaps nothing is more important than sharing a love of cooking and time in the kitchen — than the example we set. Martin Diez, a pastry chef with the global chocolate giant Barry Callebaut, shares how he and his wife are doing just that. Plus, learn what a ragu is and the kitchen gadget one chef says could take your cooking to new heights.
MEET OUR GUESTS
Martin Diez, Barry Callebaut
Martin Diez leads chef services at Barry Callebaut in the Americas and is based in Chicago. He is a globally recognized chef for his creative mindset in confectionery, ice cream and pastry.
Martin travels the world to give classes around his art and artwork, which allows him to constantly discover new ingredients and meet chefs and other artisans.
Martin loves to push the boundaries of his chocolate playground, pairing the most fascinating product (chocolate) with hundreds of rare and unique ingredients from all over the world.
Martin studied and qualified in pastry, confectionery, chocolaterie and ice cream.
He started his training at Antoine, a renowned pastry shop in Bordeaux, France.
His international experience and his travels allow him to have a very specific vision and signature in his creations.
Follow Martin:
Instagram: @ChefMartinDiez
Follow Barry Callebaut:
Facebook: @BarryCallebautGroup
Twitter: @barrycallebaut
YouTube: @BarrycallebautGroup
Episode highlights
2:03 – Meet Martin Diez
6:20 – How to teach kids
8:35 – Gender stereotypes
10:20 – Tips on experimenting
12:59 – Kitchen Questions
16:51 – Closing Thoughts
OUR FAVORITE QUOTES FROM THE EPISODE
“I think there is a huge part of heritage in how our future children will love cooking at home.”
“When you bring them to the farmer market, they will understand that it's no more the season of the tomatoes or lettuce, or this fruit has disappeared, but there is another one coming.”
“And you know what? Tasting was not their favorite part, it was really making them. It's wonderful.”
“Okay, the kitchen was a bit a mess, but that's okay. You're so proud. They are 8 and 10, and they're able to provide a lunch, so I was very proud about that.”