Radio Cherry Bombe: Food For Thought
Tuesday, June 25th
6 to 8 p.m.
On Tuesday, June 25th, join the Bombesquad at FnB Restaurant for the Phoenix stop on our "Food for Thought" Radio Cherry Bombe Tour. We can’t wait to see you! We'll be talking to Charleen Badman of FnB, baker Ryann Hulme, Helen Yung of Sweet Republic, and more local rockstars about their journeys through food. This panel will be recorded for a future episode of Radio Cherry Bombe.
As chef and co-owner of the award-winning FnB restaurant in Scottsdale, Charleen Badman is one of Arizona’s most celebrated chefs. Charleen won the 2019 James Beard Foundation award for Best Chef: Southwest. Prior to winning the coveted award, Charleen had been a semi-finalist for six years in a row. Known as the “veggie whisperer,” Charleen has a knack for coaxing the very best flavor out of locally grown vegetables, which are featured prominently, although not exclusively, on the FnB menu.
Charleen is the founder of Blue Watermelon, a Slow Food Phoenix coalition of local chefs and activists focused on improving school lunches, and an alumnus of the James Beard Boot Camp for Policy and Change. She is also past President of the Phoenix Chapter of Les Dames d’Escoffier.
Prior to opening FnB, Charleen worked at Café Terracotta in Tucson and Scottsdale, Rancho Pinot in Scottsdale, and Lobster Club and Inside in New York City.
Ryann Hulme is a baker in Tempe, Arizona where she lives with her husband and two kids. She’s a stay at home mom by day, and cake-baker-magic-maker by night. She doesn’t take too many things seriously, including the time she took some magnificent selfie-mode headshots. She looks forward to her kids’ nap time and eating out for dinner. She’s still deciding if making cake or eating it is better. You can find her on Instagram @cakebyryann.
Helen Yung is the co-founder of Sweet Republic, an award winning artisan ice cream company that has been featured on the Food Network, and named among the top ice cream shops in the country by Bon Appetit Magazine and USA Today. Since 2008, Sweet Republic has grown to three locations in the Valley and is distributed at Whole Foods Markets and fine dining establishments throughout Phoenix and Tucson.
Helen is the creative culinary force behind Sweet Republic, combining her formal culinary and patisserie training from Le Cordon Bleu in Sydney, Australia, with her global palate cultivated from travels to over 25 countries on 4 continents. Prior to embarking on her culinary career, Helen was an investment banker at Citigroup’s New York, London and Tokyo offices. Helen received her B.Sc. in Economics from The Wharton School at the University of Pennsylvania.