Beyond Food & Wine: A Le Cordon Bleu Podcast

Le Cordon Bleu
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Beyond Food & Wine: A Le Cordon Bleu Podcast

From the leading global network of culinary schools, this podcast shares culinary insights from a range of hospitality industry leaders. Expect to hear from some of the world's best and Michelin-starred chefs, culinary entrepreneurs, incredible Le Cordon Bleu graduates, industry experts and of course, Le Cordon Bleu's fantastic teaching chefs and lecturers. Episodes will include hot topics such as sustainability, plant-based cuisine and the industry post-pandemic, in addition to top tips on cookery, wine, beverages and hospitality management.

  1. 19. Beyond Food and Wine with Aaron Thomas

    ١٧ صفر

    19. Beyond Food and Wine with Aaron Thomas

    In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Aaron Thomas, one half of the team behind Yum Bug. Aaron started Yum Bug with business partner Leo in 2018, initially experimenting with cooking insects in their free time, before selling insect recipe kits during the 2021 COVID lockdowns. After trialling the concept as a pop up, Yum Bug now has a permanent restaurant based in Finsbury Park, London, where Aaron, Leo and their Chef team seek to show people that insects are a delicious and undervalued superfood. We chatted to Aaron to find out more about why we should be eating more bugs. Yum Bug | Edible Insect Ingredients | Restaurant ⁠⁠⁠Sign-up for our communications! | Le Cordon Bleu

    ٢٢ من الدقائق
  2. 18. Beyond Food & Wine with Anahita Dhondy

    ١٠ محرم

    18. Beyond Food & Wine with Anahita Dhondy

    In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Anahita Dhondy, chef, author, consultant and alumna of Le Cordon Bleu London. Anahita Dhondy is the former chef-partner at SodaBottleOpenerWala and author of The Parsi Kitchen: A Memoir of Food and Family. Anahita represented India at the EAT Forum 2018 and the UN-affiliated Chefs’ Manifesto in Stockholm and London in 2018. In 2019, Anahita featured on the Forbes Asia 30 Under 30 list for her contribution towards food sustainability and for popularising Parsi cuisine. She was awarded ‘Indian of the Year’ in the hospitality sector as Chef Manager SodaBottleOpenerWala in 2017.  ⁠⁠Sign-up for our communications! | Le Cordon Bleu

    ٢٠ من الدقائق
  3. 17. Beyond Food & Wine with Franck Arnold

    ٠٢‏/٠٥‏/١٤٤٥ هـ

    17. Beyond Food & Wine with Franck Arnold

    In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy hotel. Franck has over 30 years of experience in hospitality, including roles with IHG, Four Seasons, Rocco Forte, Ritz-Carlton and independent hotels in Europe and North America. In this episode, Le Cordon Bleu Senior Lecturer, Nitin Radhakrishnan, speaks to Franck about his career, what it is like to run one of the world’s most iconic hotels and hears some of Franck’s industry insights. ⁠Sign-up for our communications! | Le Cordon Bleu

    ١ س ٩ د
  4. 16. Beyond Food & Wine with Georgia Green

    ١٧‏/٠٣‏/١٤٤٥ هـ

    16. Beyond Food & Wine with Georgia Green

    In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast we talk to alumna Georgia Green. Georgia is a cake designer, content creator and mentor who has built a strong following online over her career. Now Georgia has poured her ten years of experience into her first cookbook, Georgia’s Cakes. In this episode we talk to Georgia about her book, why cake decorating is such an appealing artform and what its like to design cakes for A-list celebrities. Sign-up for our communications! | Le Cordon Bleu Georgia Green (@georgiascakes) • Instagram photos and videos

    ٥٧ من الدقائق
  5. 15. Beyond Food & Wine with Tom Badcock

    ٢١‏/٠٢‏/١٤٤٥ هـ

    15. Beyond Food & Wine with Tom Badcock

    In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to cheese expert Tom Badcock, a regular guest lecturer at the London institute. Le Cordon Bleu London’s Senior Lecturer Nitin Radhakrishnan hosts this conversation with Tom, Cheese Specialist at Harvey & Brockless, who speaks passionately about everything to do with the world of cheese. This audio was originally recorded for our students over the COVID-19 lockdown. Sign-up for our communications! | Le Cordon Bleu

    ١ س ٩ د
  6. 14. Beyond Food & Wine with Gaggan Anand

    ١٤‏/٠١‏/١٤٤٥ هـ

    14. Beyond Food & Wine with Gaggan Anand

    In this episode we talk to world-renowned Chef Gaggan Anand, best known for his eponymous World's 50 Best (no.17) listed restaurant in Bangkok. Le Cordon Bleu London’s Senior Lecturer Nitin Radhakrishnan spoke to his former classmate, Gaggan, about his career, his time at El Bulli, closing his two Michelin-starred restaurant and the history and evolution of Indian cuisine. This audio was originally recorded for our students over the COVID-19 lockdown.

    ٥٥ من الدقائق
  7. 13. Beyond Food & Wine with Vidushi Binani

    ١٨‏/١٢‏/١٤٤٤ هـ

    13. Beyond Food & Wine with Vidushi Binani

    In this month’s episode we chat with alumna Vidushi Binani, founder of Cafe Volonté. Vidushi takes healthy eating to a new level with a nutrition-first menu that is transforming London’s healthy food scene.  A judge for the Great Taste Awards, and great British Food Awards, Vidushi creates her dishes using sustainable, seasonal, and ethically sourced produce. In this episode, we discuss Vidushi's time studying the Diploma in Gastronomy Nutrition and Food Trends and why she chose this path, her food philosophies, what it takes to be a good food judge and more! Sign-up for our communications! | Le Cordon Bleu

    ٣٣ من الدقائق
  8. 12. Beyond Food & Wine with Elaine McCarthy

    ١٧‏/١١‏/١٤٤٤ هـ

    12. Beyond Food & Wine with Elaine McCarthy

    In this month’s episode we chat with Elaine McCarthy, Programme Development Manager for Le Cordon Bleu London. Elaine has extensive experience in both front and back of house, including running her own restaurant and wine bar in Ireland for eight years. After many years of successful business, she joined a prestigious Swiss Hospitality School where she ran the culinary programmes across two campuses, whilst achieving a Master of Science degree in Food Product Development. Elaine is a fully qualified teacher and joined Le Cordon Bleu London teaching team in 2013. In this episode, we discuss Elaine’s fascinating career, industry trends, ways hospitality is evolving and how that informs the programmes developed for Le Cordon Bleu and her thoughts on the future of the industry. Sign-up for our communications! | Le Cordon Bleu

    ٤٢ من الدقائق
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From the leading global network of culinary schools, this podcast shares culinary insights from a range of hospitality industry leaders. Expect to hear from some of the world's best and Michelin-starred chefs, culinary entrepreneurs, incredible Le Cordon Bleu graduates, industry experts and of course, Le Cordon Bleu's fantastic teaching chefs and lecturers. Episodes will include hot topics such as sustainability, plant-based cuisine and the industry post-pandemic, in addition to top tips on cookery, wine, beverages and hospitality management.

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    Beyond Food & Wine: A Le Cordon Bleu Podcast

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