Oct 18, 2021 • 1HR 1M

Vallery Lomas’s Leftover Chicken Satay with Peanut Sauce and Pad Thai

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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
Episode details

My patient this week, Vallery Lomas, has been through a lot! The winner of the first season of The Great American Baking Show -- and the first black winner of the entire Baking Show franchise -- Vallery never had her victory air on TV because the show got cancelled after one of the judges was accused of sexual harassment. Vallery had the last laugh, though; she sold a baking book, Life Is What You Bake It, that's out now in stores and it's winning raves... Publisher's Weekly called it "an inspiring collection" and I've been telling everyone I know to buy it. In today's session, Vallery walks us through the entire Baking Show experience: what it was like cooking in England (metric system!), how it felt getting judged by Paul Hollywood, and what her emotions were like when she found out the show was cancelled. We also cover her childhood in Louisiana, how she transitioned from the law to a career in food (just like me), and how she goes about developing a recipe.

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