The Perfect Rise: Conversations with RBA

"The Perfect Rise: Conversations with RBA" is your all-access pass to the heart of the retail baking industry. Each episode brings you inside the kitchen with leading bakers, educators, and innovators who share their stories, tips, and insights. From the secrets of achieving the perfect loaf to navigating business growth, we explore what it takes to elevate your baking craft and career. Whether you’re a seasoned pro, an aspiring baker, or simply hungry for inspiration, tune in and discover how the Retail Bakers of America helps you rise to every challenge—and savor every success.

Contributors

Host

Kimberly Houston

Kimberly Houston is the Events and Engagement Manager for the Retail Bakers of America (RBA), as well as a business strategist, alignment coach, and former bakery owner. A certified pastry chef and educator with over a decade of experience in the culinary and entrepreneurial space, Kimberly has helped hundreds of food-based business owners turn their passion into profitable, purpose-driven brands.

As the host of The Perfect Rise, she brings deep industry insight and heartfelt conversation to the forefront—highlighting the real stories, challenges, and breakthroughs behind today’s most inspiring bakery professionals. Her mission? To connect the baking community, spark meaningful dialogue, and help the next generation of bakers rise with intention.

http://kimberlyihouston.com

Guests

Guest

Buddy Valastro

https://carlosbakery.com/

Guest

Colette Christian

My culinary career began at age 14 in Chicago, where I developed a deep respect for the discipline and craft of professional kitchens. I hold a BFA from the School of the Art Institute of Chicago and an AOS from New England Culinary Institute, combining a strong foundation in visual artistry with classical culinary training.

I am a Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), and Certified Master Baker (CMB). My professional experience includes work in respected hotels and restaurants, as well as owning and operating a bed and breakfast in Ashfield, Massachusetts, for two years. I have been a chef instructor since 2004, teaching on ground at Le Cordon Bleu and, since 2020, with Escoffier. I have also taught nationally through Craftsy, bringing professional culinary and baking techniques to a broad, home-based audience. Across all platforms, my focus is on technical excellence, professionalism, and building lasting confidence in the kitchen

https://www.bakingwithcolette.com/about