Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He’s also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel’s early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It’s a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country’s most important chefs. I really enjoyed getting to hear Tavel’s story.

Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi.

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READ MORE:

TASTE Live at Rizzoli with Barbara Costello
One of America’s Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report]
Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine]

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552: 150 Flavors of Cheesecake with Tavel Bristol-Joseph