What happens when you spot a gap in the market that should exist… and decide to build it yourself?

BagelFest was born from that exact moment — an idea that didn’t make sense not to exist. In today’s episode, Chef Kimberly sits down with the “Bagel Ambassador” himself, Sam Silverman, to explore how a first-time festival in Bushwick evolved into the beating heart of global bagel culture.

This episode dives into:

• The surprising origins of BagelFest
• How proof of concept shaped every stage of growth
• Why community is the true engine behind this movement
• The mindset shift Sam had to make when the business didn’t go as planned
• How the Growth Lab and Industry Mixer are rewriting what’s possible for emerging bakers
• What separates scalable bakeries from struggling ones
• The trends redefining the bagel world — in the U.S. and abroad

If you’re a baker, founder, or industry professional who’s tired of building alone, this conversation will remind you that your niche matters, your community matters, and your ideas deserve real oxygen.

Sam’s journey is a masterclass in staying curious, staying committed, and building something that lifts an entire industry.

Connect with the Bagel Community:

Instagram: https://www.instagram.com/bagelfest

Website: https://www.bagelfest.com/

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What if one cake could change everything?

In this heartfelt episode of The Perfect Rise Podcast, Chef Kimberly Houston sits down with Tracy Quisenberry, founder of Icing Smiles, a nonprofit that brings joy to critically ill children and their families through custom celebration cakes made by volunteer bakers.

Tracy’s journey didn’t begin in the kitchen—it started with service. After years as a tax professional and volunteer for Make-A-Wish, she found her true calling through a single homemade cake that sparked smiles, connection, and purpose. Today, Icing Smiles includes more than 14,000 volunteer bakers—called Sugar Angels—who create “dream cakes” across the country, each one a reminder that compassion and creativity can change lives.

🎙️ In this episode, you’ll hear:
• How Icing Smiles began and what drives its mission
• The story behind the first “rubber duck” cake that started it all
• How one cake transformed a child’s final day into a celebration of life
• Why Tracy believes faith, service, and purpose are inseparable
• How bakers can get involved and become Sugar Angels themselves

If you’ve ever needed a reminder of why you fell in love with baking—or proof that your work can make an impact—this conversation will stay with you long after you listen.

📍 Learn more & get involved: https://www.icingsmiles.org

🎧 Listen to The Perfect Rise Podcast on Spotify, Apple Podcasts, or wherever you listen.

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What if the same passion that drives your success is quietly breaking you down?

In this powerful episode of The Perfect Rise, Chef Kimberly Houston sits down with Jasmin Vitolo Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach & Wellness), to unpack the unspoken truth of life in hospitality — and what it really takes to build healthier kitchens.

You’ll hear:
• The emotional story behind CHOW’s founding after Anthony Bourdain’s passing
• The “temperature take” check-in every kitchen needs to know
• Why burnout, anxiety, and substance misuse show up differently in our industry
• How the Amuse’ course helps leaders spot and support struggling staff
• The real language to use in hard conversations — thanks to CHOW’s legally vetted Scripts for Challenging Conversations
• One tiny, real-world action every owner, chef, or manager can take this week

CHOW’s mission is simple: Serving those who serve us.
Every meeting, every resource, every story is designed by people who’ve lived this life — chefs, bakers, servers, and owners committed to creating a more sustainable future for our industry.

💡 Get Involved
Join a free CHOW meeting or access resources: https://chowco.org
RBA Members: Find CHOW resources inside RBA Connect
Free Tools: Amuse’ Course • Workplace Wellness Toolkit • Scripts for Challenging Conversations

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What does it really take to become a Certified Master Baker—and a true master of your craft?

In this episode of The Perfect Rise, Chef Kimberly Houston sits down with Chef Cody Middleton, professor and department head of Baking & Pastry at the International Culinary Institute of Myrtle Beach (HGTC), to explore the intersection of skill, humility, and leadership in the pastry world.

From studying at École Nationale Supérieure de Pâtisserie under the Alain Ducasse education group to earning certifications through both the American Culinary Federation (ACF) and the Retail Bakers of America (RBA), Chef Cody has built a career defined by excellence and integrity. But his path wasn’t a straight line—he shares how his early uncertainty led him to discover a love for pastry’s precision and science, and how each step along the way shaped his approach to teaching and mentorship.

You’ll hear:
• Why humility is one of the most important skills a baker can have
• How studying abroad in France reshaped his entire outlook on food and technique
• What the Certified Master Baker (CMB) exam really tests—and why it’s harder than it looks on paper
• The logistics lessons learned from serving high-profile guests and large banquets
• How to prepare students (and professionals) for both the creative and business sides of baking
• Why entrepreneurship isn’t for everyone—and how to define success on your own terms
• How professional certifications push the industry forward and hold chefs to a higher standard
• The one rule Chef Cody teaches every student: do the right thing, every time

This episode is a must-listen for pastry students, educators, and bakery owners who want to elevate not just their technique, but their mindset and integrity in the kitchen.

About Chef Cody Middleton
Chef Cody is a Certified Executive Pastry Chef, Certified Culinary Educator, and Certified Master Baker. He leads the Baking & Pastry department at HGTC’s International Culinary Institute of Myrtle Beach and has worked as an executive pastry chef for luxury country clubs throughout North Carolina and Florida, serving clients ranging from professional athletes to international diplomats.

Connect on Instagram: Chef Cody

Connect on LinkedIn: Chef Cody Middleton

Connect with the RBA
Learn more about professional certifications, education programs, and industry resources at www.retailbakersofamerica.org
.

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What does it take to rise to the top of the pastry world? In this episode of The Perfect Rise: Conversations with the RBA, Executive Pastry Chef Matthew Ratliff shares his journey from the Culinary Institute of America to competing (and winning) on Food Network, earning elite certifications, and leading the pastry team at the prestigious Everglades Club.

Chef Matt opens up about:
• The lessons competitions teach that kitchen work cannot
• Why sugar artistry remains one of the toughest (and most rewarding) mediums in pastry
• How organization and foresight are the secret weapons of every successful pastry chef
• The value of certifications like CMB, CEPC, and WCMPC
• Why financial planning matters just as much as technical skill for a long-term culinary career

Whether you’re an aspiring pastry chef, an established baker, or simply curious about what it takes to excel at the highest level, this conversation is packed with wisdom, inspiration, and practical advice that reaches far beyond the kitchen.

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What happens when a fine dining pastry chef faces a career-ending injury? For Tracy Mattson, it became the spark that launched Cookie Take a Bite—a boutique cookie brand built on elevated flavors, thoughtful presentation, and a deep commitment to local partnerships.

In this episode of The Perfect Rise, host Kimberly Houston sits down with Tracy to unpack her inspiring journey:
• How six weeks on the couch turned into the foundation for a thriving bakery.
• The leap from farmers markets to brick-and-mortar success.
• The tough calls behind packaging, pricing, and staying true to your values.
• Why community and creativity are at the heart of her cookie empire.
• What pastry chefs need to know before making the leap into entrepreneurship.

If you’ve ever dreamed of turning your passion into a business—or wondered what it really takes to build a bakery that lasts—this conversation is packed with insight, honesty, and plenty of inspiration.

🎧 Listen now and learn how resilience, flavor, and vision can create the sweetest recipe for success.

Connect with Cookie! Take a Bite

Instagram: http://instagram.com/cookie_take_a_bite

Facebook: https://www.facebook.com/cookietakeabite

#ThePerfectRise #RBAPodcast #BakeryBusiness #CookieTakeABite #Entrepreneurship

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From Pastry Chef to Industry Leader: Scott Calvert’s Baking Journey

In this episode of The Perfect Rise, Scott Calvert—President of Tootie Pie Co. and immediate past president of the Retail Bakers of America—shares his 35+ year journey in the baking industry. From his start at the New England Culinary Institute to building The Cake Plate, and now leading in wholesale production, Scott’s story is one of adaptation, leadership, and legacy.

We talk about:
• Transitioning from retail to wholesale baking
• The biggest learning curves in packaging, distribution, and scaling
• Why education and leadership matter for the future of baking
• The role of IBIE in connecting and equipping bakers worldwide
• Succession planning, legacy, and sharing knowledge across generations

Whether you’re a retail baker, wholesaler, or industry professional, this conversation is full of insights on navigating challenges, embracing opportunities, and preparing for the future of baking.

👉 Listen now and learn from Scott’s wisdom on building a lasting impact in the industry.

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From Weekend Help to Donut Empire: Gary VanderStelt of Sprinkles Donuts | The Perfect Rise Podcast

What happens when the kid who swore he’d never work in a bakery ends up running one of the busiest donut operations in Michigan?

In this episode of The Perfect Rise, Chef Kimberly Houston sits down with Gary VanderStelt, owner of Sprinkles Donuts, to talk about how a family legacy turned into a full-blown donut empire—complete with 8+ locations, a 14,000-square-foot kitchen, and over 500,000 donuts produced every month.

Gary shares how he transitioned from weekend fryer shifts to full-time founder, what it takes to scale with quality, and why their mission to "create sweet memories" is baked into every decision, from hand-cut cinnamon rolls to a ready-to-thaw donut line now heading to grocery shelves.

👉 IN THIS CONVERSATION:
• Why Gary originally said he’d never work in a bakery
• How Sprinkles scaled from a single fryer to a production powerhouse
• The real challenges of hiring and managing across 9 locations
• Lessons in leadership, legacy, and loving what you do
• The frozen donut journey: what worked, what flopped, and what’s next

Whether you're a bakery owner, donut lover, or aspiring entrepreneur, this episode will leave you inspired (and maybe a little hungry).

🎧 Listen now and subscribe for more stories from behind the counter.

Learn more about the Retail Bakers of America
🌐 https://www.retailbakersofamerica.org/

Learn more about Sprinkles Donuts
🌐 https://sprinklesdonutshop.com/

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