Katy Peetz's guest appearances

Katy Peetz

The Main Course

Dharma Talk with Henry Winslow

Anya Fernald

Dan Miller

Michael Pollan

Dave Arnold

Scott Smith

Rachel Shukert

Chris Grosso

Eddie Stern

Rainn Wilson

Jody Williams

Rita Sodi

Will Harris

Florent Morellet

Eric Asimov

Tim Fitzgerald

OwlTail

Katy Peetz is an award winning and published pastry chef (most notably of Roberta's and 2-Michelin starred Blanca) and yogi (sometimes-teacher) who is forging her path to create real on-the-go food that empowers people to feel their best with her new company, Keetz &amp; Co. She just launched Plant Bites, energy bites made only with real plant based foods and without preservatives, fillers or refined sugars, as a vision of a better way to snack. In this episode, you'll hear from Katy on:  Facing a critical juncture that challenged her identity as a pastry chef, and how she used yoga to find her path forward Creating a brand that stands for taking care of yourself — body, mind, and spirit How Katy is breaking the status quo to bring a new type of plant-based snack to a growing population of conscious consumers   Announcements:  [SPONSOR] Come with me to the upcoming 50-hour Rocket Yoga practice intensive with David Kyle at Yoga East Austin. Register now: yogaeastaustin.com/rocket Join me for workshops coming up in NYC, Miami, and Athens, GA: henrywins.com/events  Links from this episode:  KeetzCo.com — Get 15% OFF your online order of Keetz Co Plant Bites with code DHARMATALK at checkout The Endless Practice by Mark Nepo — Grab a copy of Katy's recommended book  Get in touch with Katy:  KeetzCo.com — Get 15% OFF your online order of Keetz Co Plant Bites with code DHARMATALK at checkout Follow @keetzco on Instagram 

Katy Peetz is an award winning and published pastry chef (most notably of Roberta's and 2-Michelin starred Blanca) and yogi (sometimes-teacher) who is forging her path to create real on-the-go food that empowers people to feel their best with her new company, Keetz &amp; Co. She just launched Plant Bites, energy bites made only with real plant based foods and without preservatives, fillers or refined sugars, as a vision of a better way to snack. In this episode, you'll hear from Katy on: <ul> <li>Facing a critical juncture that challenged her identity as a pastry chef, and how she used yoga to find her path forward</li> <li>Creating a brand that stands for taking care of yourself — body, mind, and spirit</li> <li>How Katy is breaking the status quo to bring a new type of plant-based snack to a growing population of conscious consumers</li> </ul>  Announcements: <ul> <li>[SPONSOR] Come with me to the upcoming 50-hour Rocket Yoga practice intensive with David Kyle at Yoga East Austin. Register now: <a href="http://yogaeastaustin.com/rocket" rel="noopener nofollow" target="_blank">yogaeastaustin.com/rocket</a></li> <li>Join me for workshops coming up in NYC, Miami, and Athens, GA: <a href="http://henrywins.com/events" rel="noopener nofollow" target="_blank">henrywins.com/events</a></li> </ul> Links from this episode: <ul> <li><a href="https://www.keetzco.com/" rel="noopener nofollow" target="_blank">KeetzCo.com</a> — Get 15% OFF your online order of Keetz Co Plant Bites with code DHARMATALK at checkout</li> <li><a href="https://amzn.to/2XWO1Xe" rel="noopener nofollow" target="_blank">The Endless Practice</a> by Mark Nepo — Grab a copy of Katy's recommended book</li> </ul> Get in touch with Katy: <ul> <li><a href="https://www.keetzco.com/" rel="noopener nofollow" target="_blank">KeetzCo.com</a> — Get 15% OFF your online order of Keetz Co Plant Bites with code DHARMATALK at checkout</li> <li>Follow <a href="https://www.instagram.com/keetzco/" rel="noopener nofollow" target="_blank">@keetzco</a> on Instagram</li> </ul>

DT 051: Take Care of Yourself with Katy Peetz

Mark Ladner

Brooks Headley

Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta’s who talks about her work revolutionizing the dessert menu at Bushwick’s critically acclaimed restaurant. This program was sponsored by Hearst Ranch.    “[It’s important] to rely on your palate instead of formulas and recipes.” “[On being a 4-star restaurant] It’s pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn’t know quite how to digest it and I don’t think we have figured it out to this day.” “Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.” — Mark Ladner, Executive Chef of Del Posto Restaurant “I started making desserts completely by accident, it was never a planned thing.” “When it comes down to it, the guest who comes in isn’t looking to check out the ego of a kitchen, they just want to have an awesome time.” “My desserts are completely Italian, though they might not be something you’d see in Italy. The inspiration, flavors and presentation are 100% Italian. I’ve never worked in anything but an Italian restaurant, so that’s what I know.” — Brooks Headley, Pastry Chef of Del Posto Restaurant “When you go out to eat, you’re eating with somebody else’s palate.” — Katy Peetz on The Main Course

Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta’s who talks about her work revolutionizing the dessert menu at Bushwick’s critically acclaimed restaurant. This program was sponsored by <a href="http://www.HearstRanch.com" rel="nofollow" target="_blank">Hearst Ranch</a>. <h2>“[It’s important] to rely on your palate instead of formulas and recipes.”</h2> “[On being a 4-star restaurant] It’s pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn’t know quite how to digest it and I don’t think we have figured it out to this day.” “Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.” — Mark Ladner, Executive Chef of Del Posto Restaurant “I started making desserts completely by accident, it was never a planned thing.” “When it comes down to it, the guest who comes in isn’t looking to check out the ego of a kitchen, they just want to have an awesome time.” “My desserts are completely Italian, though they might not be something you’d see in Italy. The inspiration, flavors and presentation are 100% Italian. I’ve never worked in anything but an Italian restaurant, so that’s what I know.” — Brooks Headley, Pastry Chef of Del Posto Restaurant “When you go out to eat, you’re eating with somebody else’s palate.” — Katy Peetz on The Main Course

Episode 145: Mark Ladner, Brooks Headley & Katy Peetz