What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB

What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB

In this episode of The Perfect Rise, Kimberly Houston speaks with Kristen Egan about the changing realities of pastry, hospitality, and culinary education. From working in luxury hotels and some of the country’s most respected fine dining kitchens to building a successful pastry business and eventually teaching at the CIA, Chef Egan has experienced nearly every side of the industry. This conversation explores: • Why pastry craftsmanship still matters • The decline of dedicated pastry programs in restaurants • What today’s culinary students are struggling with most • How COVID impacted the next generation of kitchen professionals • The realities of burnout and entrepreneurship • Why young chefs should stop rushing into leadership roles • What it really takes to earn the Certified Master Baker title Chef Egan also shares thoughtful insight into mentorship, technical standards, and the future of pastry in modern hospitality. For bakery owners, pastry chefs, educators, students, and hospitality professionals alike, this episode is both a reflection on where the industry has been—and a conversation about where it’s headed next. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

Steam, Systems & the Future of Bagels with Craig Hutchinson

What happens when a fine dining chef challenges one of the most traditional processes in baking?  In this episode of The Perfect Rise, Kimberly Houston sits down with Craig Hutchinson, COO and co-owner of Olmo Bagels, to talk about how innovation, hospitality, and operational thinking helped transform a pandemic pivot into one of the most talked-about bagel brands in the country.  Craig shares how Olmo Bagels pioneered a New Haven-style bagel by using fresh-milled grains, steam technology instead of traditional boiling, and a production system designed for consistency at scale. The conversation dives deep into bakery operations, workplace culture, training, leadership, product quality, and why “numbers don’t lie” has become a guiding philosophy inside the business.  This episode is packed with insight for bakery owners, pastry professionals, and anyone navigating growth in the food industry without sacrificing craftsmanship or hospitality.  Connect with Olmo Bagels [http://www.olmobagels.com]. Follow on Instagram [https://www.instagram.com/olmobagels] Learn more about Rational Products [https://www.rational-online.com/en_us/home/]. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

From Burnout to Bakery Owner with Kady Miller

What do you do when giving 150% to someone else’s dream gets you nowhere? You build your own. In this episode of The Perfect Rise, Kimberly Houston sits down with Kady Miller [https://www.instagram.com/alchemybakelab], founder of Alchemy Bake Lab [https://www.alchemybakelab.com/] in Houston, Texas, for an honest conversation about what it really takes to build a bakery from the ground up. After being laid off from her corporate job, Kady made the decision to go all in on herself. What followed was a journey filled with pivots, rapid growth, hard lessons, and major wins. From building her business with unemployment income to hitting six figures during COVID with no-contact dessert delivery, Kady shares the behind-the-scenes reality of bakery ownership. In this episode, we discuss: • Starting a bakery after being laid off  • The mindset behind betting on yourself  • Scaling from home kitchen to storefront  • Hiring, leadership, and team culture  • Why trusting your intuition matters in business  • “Train your replacement” and other growth strategies This conversation is packed with real insight for bakers, students, and entrepreneurs alike. If you’ve ever wondered whether you’re ready to take the leap—this episode might be exactly what you need to hear. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

From Engineering to Bakery Owner: The Systems Behind Sustainable Success with Rachel Lou Martindale

Most people think baking is about creativity. Rachel Liu Martindale [https://www.qannarbor.com/] will tell you it’s about systems. In this episode of The Perfect Rise, Rachel shares what it really looks like to walk away from a stable engineering career and build a bakery from the ground up—without skipping the hard parts. From scaling recipes and calculating margins to testing demand through pop-ups and navigating a business through COVID, this conversation pulls back the curtain on what it takes to create a business that actually lasts. We talk about the gap between being a great baker and being a prepared business owner, why slow growth protected her business, and how rebranding around identity and market demand reshaped everything. Rachel also offers a candid look at leadership—what it means to manage a small team, set operational boundaries, and build a business that doesn’t require you to sacrifice your life to sustain it. If you’ve ever thought about opening a bakery—or you’re already in it and feeling the pressure—this episode will challenge how you think about growth, success, and what it really takes to stay in the industry long-term. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]

What It Takes to Lead the Baking Industry with Martin Barnett (B.A.C.)

There’s a version of the baking industry that people want to believe in—one where hard work, consistency, and great products are enough to guarantee success.  But the reality? It’s more complicated than that.  In this episode of The Perfect Rise, I’m joined by Martin Barnett, Executive Director of Baking Association of Canada, who has spent nearly five decades in the industry—spanning family bakeries, hospitality, education, and now national leadership.  What was meant to be a temporary role during a moment of uncertainty turned into something much bigger. And through that experience, Martin has had a front-row seat to what’s actually working—and what’s not—across the baking industry today.  This conversation pulls back the curtain on:  • The decisions that stabilized an entire organization during crisis  • Why the industry is harder than most people are willing to admit  • The shift from hustle to sustainability in modern bakeries  • The real reason workforce challenges still exist  • What mentorship and training should look like moving forward  But more than anything, this episode challenges the way we define success.  Because it’s not just about what you produce—it’s about how you lead, how you adapt, and how you build something that can actually last.  If you’re serious about your place in this industry, this is a conversation you don’t skip. Become a Member [https://www.retailbakersofamerica.org/membership/membership-types]