This episode of On the Fly by tablehopper is with Charles Chen, the creator behind the wildly popular Basuku Cheesecakes. I was beyond thrilled to be able to interview Charles—he’s been a restaurant consultant for some rather high-profile food businesses here in the Bay Area, including Tartine Bakery, Stonemill Matcha, and Maum in Palo Alto, but has managed to maintain a pretty stealth profile—by design. I call him the restaurant ninja, so it was a real pleasure to be able to learn more about his deep restaurant background, his journey, and where it all began.
But what's really fascinating, and actually quite incredible, is hearing about this extremely involved and complex experience developing this Japanese-inspired, Basque-style cheesecake and trying to scale the business to meet the ever-growing demand for what has become one of the hottest culinary items of the pandemic.
When you hear everything Charles has gone through to even make 16 cheesecakes in his home oven, to all the schlepping and adjustments he’s had to make to bake them in other restaurant kitchens, you’ll quickly understand why they’re so hard to procure; and you’ll have so much appreciation for everything that went into that dreamy, creamy, tangy cheesecake when you finally get your first bite. Be sure to listen through to the very end for details on how to get one. We also have a fun lightning round of other tasty things to go track down as well, including ice cream, pie, and burgers in the Bay Area.
I want to thank all of you for listening in—this is our 22nd episode since launching On the Fly by tablehopper in April 2020. None of this would be possible without our producer extraordinaire, Lola Yen, and you. We’re going to take a little season break, and will be coming back soon. Be well.
Basuku on Instagram: https://www.instagram.com/basukucheesecakes/
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