Radio Cherry Bombe

Celebrated editor Laura Brown joins host Kerry Diamond to share what it takes to be a good host and a thoughtful guest, how to bounce back from professional disappointment, and the story behind her pink wedding dress. She also talks about her fave spots in Paris, London, Sydney, NYC, and the best party food. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Laura: Instagram, (RED)

For today’s show, we’re sharing the first episode of the new season of Dishing on Julia, the official Max companion podcast hosted by Radio Cherry Bombe’s Kerry Diamond. When Julia Child stole the hearts and stomachs of households across the nation, no one knew how far she’d go—least of all herself. In the Season 2 premiere of the Max original “Julia,” we find her in the Provençal countryside, contemplating her next adventure. For the inaugural episode of Season 2 of Dishing On Julia, host Kerry Diamond talks to Julia creator and executive producer Daniel Goldfarb about historicizing Julia and taking the French Chef to France. In the second half of the show, it’s an actual French chef, the world-renowned Eric Ripert of New York’s Le Bernardin. Eric shares his own origin story and reflects on his memorable interactions with Julia over the years.Hosted by Kerry DiamondExecutive Producers Catherine Baker & Yasmin NesbatAssociate Producer & Editor Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studio

Deb Perelman, culinary icon and author of the cookbook 'Keepers', shares how her mom learned to cook from Julia Child, why she believes in following recipes, and what her new cookbook is all about. They also discuss Thanksgiving plans and delicious dishes, the joy of being invited for dinner, and imagine a conversation with Julia Child.

Beverly Kim of Parachute and Anelya knows that restaurants and motherhood don’t always go hand in hand, so she launched The Abundance Setting as a way to help moms in the hospitality industry. A mother of three and a “Top Chef” alum, Beverly joins host Kerry Diamond to talk about her restaurants, her non-profit, and how she’s navigated parenthood as a busy chef and restaurant owner. Thank you to OpenTable for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Beverly: Instagram, Parachute restaurant, Anelya restaurant, Abundance Setting

Mélanie Masarin is the founder and CEO of Ghia, the non-alcoholic aperitif that has taken the beverage world by storm. Melanie joins host Kerry Diamond to share how the Ghia brand came to be, what she learned working at Glossier and Dig, and what’s next for her groundbreaking brand. Thank you to OpenTable and The Republic of Tea for supporting this episode. Click here for more information on the Cherry Bombe + OpenTable “Sit With Us” series.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Mélanie: Instagram, Ghia, website

Camille Becerra is the chef of As You Are, the restaurant at Ace Hotel Brooklyn, and she joins host Kerry Diamond to talk about her fascinating career. Camille worked as a cook at a zen center, competed on Season 3 of “Top Chef,” and made a name for herself in the New York dining scene. Her cuisine is innovative, thoughtful, bright, seasonal, and all the things you want in a dish. Thank you to OpenTable and Ace Hotel Brooklyn. Click here for tickets and more information on the Cherry Bombe “Sit With Us” series and here for the Cooks & Books festival and Camille’s Mom’s The Bombe panel. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Camille: Instagram, As You Are restaurant, Ace Hotel Brooklyn

Food Network star Giada Di Laurentiis joins host Kerry Diamond for the 500th episode of this milestone podcast. They discuss Giada's entrepreneurial side, family expectations, and embracing moderation. They also chat about the evolution of Giada's website and her love for panettone. The episode ends with Giada sharing her lemon ricotta cookies and discussing overcoming burnout in the food industry.

Chef Evelyn Garcia is the chef of Jūn, the Houston restaurant she owns and operates with her friend, Chef Henry Lu, and which specializes in New Asian American cuisine. You might also recognize Chef Evelyn from “Top Chef 19,” which took place in her native Houston. Chef Evelyn joins host Kerry Diamond to talk about Jūn’s cuisine, giving 2000%, and what community means to her.Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series and here for the Cooks & Books festival. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Evelyn: Instagram, Jūn restaurant, Kin Houston

Sohla El-Waylly, video star and home cook champ, discusses her debut cookbook and her experience in culinary school. She also talks about her love of cookbook collecting and getting ready for her baby's arrival. They explore the challenges of making a from-scratch layer cake and discuss the future of food with a focus on sustainability and plant-based eating.

Jing Gao, Founder of Fly By Jing and author of the brand new Fly By Jing cookbook, talks about her cult condiment, elevating Chinese food, and the story behind her soon-to-open Sua eatery in L.A.