My Food Job Rocks!

Today we feature Michael Kalanty, who is a man of many talents. And you learn why that’s the case. This interview is very well, timeline heavy. You learn step by step and the twists and turns between being an architecture student, chef, pastry chef, bread author, and lastly, consultant. You will learn the key points on how these happen and the catalysts that make Mike what he is today. What I love in this interview is the twist and turns throughout his life. I really dug in deep on his career path. Questions like Why did he switch into food, why did he decide to write a book, how hard it was to make a book…. And most of all, you’ll learn the best, most tangible advice on how to make good bread. About Michael Before Michael Kalanty served as Director of Education for the California Culinary Academy (“CCA”) in San Francisco from 1996 to 2000, he’d already built and sold a successful catering business and pastry shop in his native Philadelphia. While developing the artisan bread course for the Baking & Pastr