Nathaniel Reid & The Award Winning Nathaniel Reid Bakery

Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After... See More

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Nathaniel Reid & The Award Winning Nathaniel Reid Bakery Nathaniel Reid & The Award Winning Nathaniel Reid Bakery

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Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon, in Las Vegas, the AAA Five Diamond St. Regis hotel in Dana Point, California, and Norman Love Confections in Fort Meyers, Florida. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon, in Las Vegas, the AAA Five Diamond St. Regis hotel in Dana Point, California, and Norman Love Confections in Fort Meyers, Florida. In 2016, Chef Nathaniel’s fulfilled his long-time dream of opening a pastry shop in his home state of Missouri. In this podcast, Nathaniel takes us on a tour through Nathaniel Reid Bakery’s visual menu, listing some of his sweet and savory best sellers and discussing what goes into creating and sustaining a successful, high level community Bakery.

Nathaniel Reid Bakery -Jasmine Rice Pudding Recipe
Yield: 6 (4oz) portions

Ingredients:

1/2 cup Jasmine Rice
1 pinch Sea Salt
16 oz. cold water

5 1/2 cup Prairie Farms Whole Milk
5 Tbsp. Prairie Farms Heavy Cream
1 1/4 cup White Sugar (divided)
1/2 piece Vanilla Bean
All Blanched Jasmine Rice

Directions:

B!anched Jasmine Rice:
• Blanch Jasmine rice in cold salted water by bringing all ingredients to a boil for 30 seconds.
• Strain and rinse rice under cold water.

Jasmine Rice Pudding:
• Bring the milk, half of the sugar, and split and scraped vanilla bean to a simmer.
• Add the rice and cook 20—25 minutes on a low simmer stirring frequently (careful not to scorch).
• Add cream and remaining sugar.
• Eat warm or cover and cool and enjoy cold.

Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon, in Las Vegas, the AAA Five Diamond St. Regis hotel in Dana Point, California, and Norman Love Confections in Fort Meyers, Florida. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon, in Las Vegas, the AAA Five Diamond St. Regis hotel in Dana Point, California, and Norman Love Confections in Fort Meyers, Florida. In 2016, Chef Nathaniel’s fulfilled his long-time dream of opening a pastry shop in his home state of Missouri. In this podcast, Nathaniel takes us on a tour through Nathaniel Reid Bakery’s visual menu, listing some of his sweet and savory best sellers and discussing what goes into creating and sustaining a successful, high level community Bakery.

Nathaniel Reid Bakery -Jasmine Rice Pudding Recipe
Yield: 6 (4oz) portions

Ingredients:

1/2 cup Jasmine Rice
1 pinch Sea Salt
16 oz. cold water

5 1/2 cup Prairie Farms Whole Milk
5 Tbsp. Prairie Farms Heavy Cream
1 1/4 cup White Sugar (divided)
1/2 piece Vanilla Bean
All Blanched Jasmine Rice

Directions:

B!anched Jasmine Rice:
• Blanch Jasmine rice in cold salted water by bringing all ingredients to a boil for 30 seconds.
• Strain and rinse rice under cold water.

Jasmine Rice Pudding:
• Bring the milk, half of the sugar, and split and scraped vanilla bean to a simmer.
• Add the rice and cook 20—25 minutes on a low simmer stirring frequently (careful not to scorch).
• Add cream and remaining sugar.
• Eat warm or cover and cool and enjoy cold.

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.