Podcast appearances and mentions of albert roux

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

Today we're bringing you a pastry special and who better than the King of Cakes himself Eric Lanlard to take us through his incredible career which has taken him from cooking for the French President in the Navy to baking cakes for the; Queen, Madonna, David Beckham and Elton John to name a few. Eric moved to London in 1995 to work for the legendary Roux Brothers and within 2 years was heading up their whole pastry kitchen overseeing all the sweet treats in all their restaurants and for the likes of Harrods and various 5 star hotels. During this time he worked alongside Gordon Ramsay amongst others and struck up an incredible friendship with his mentor the late great Albert Roux. He then went on to set up his own company 'Cake Boy' where he's become the go to baker for all celebrities parties and weddings. It's not all been plain sailing however and today he reveals all of his nightmares he's experienced from his time as a Chocolatier Apprentice in Luxembourg as a 16 year old to working in the Michelin kitchens of london right up to the modern day where he's set to become the first chef in history to enter Space! Eric is a wonderful man and great orator so sit back, relax and enjoy. ------------------  Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

The Story of Fabulous French Chefs - Part Three In this episode of Fabulously Delicious, The French Food Podcast, host Andrew Prior takes us on an enlightening journey through the rich history of French cuisine, focusing on the lives and legacies of influential French chefs. We begin with Alain Senderens one of the founding fathers of Nouvelle Cuisine some would say. Then it's Mirielle Johnston a French cook and author who made her fame on UK televisions, Albert Roux the first French chef to have a three Michelin starred restaurant in the UK, Pierre Franey a French chef who took the hearts of the American television audience along with their stomachs and finally Françoise Fayolle on of the fabulous mere lyonnaise. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we're honoured to be joined by the owner and exec-chef of the Michelin starred 'The Ninth' restaurant in Fitzrovia to discuss a career that is almost unrivalled in terms of experience and success. Chef Jun has worked at eight Michelin star restaurants throughout his career (including his own) and has learnt from 3 of the 4 founding fathers of British Gastronomy in; Albert Roux, Nico Ladenis and of course Marco Pierre-White. He's also worked under the guidance of Michelin starred icons Phil Howard and Eric Chavot and in this episode he takes us through all the craziness he has witnessed throughout his years, the highs, lows, tears and sometimes regrets of working at the greatest restaurants this country has ever created. We were lucky enough to also sample a couple of dishes from his genius mediterranean inspired menu at 'The Ninth' and find out in terrifying detail about a fire a couple of years ago that very nearly put his business and career into extinction; plus much much more.... -------- Book The Ninth's special November Menu through the Appetite App here - download it now. https://shorturl.at/yFXyK

Albert Roux, born on October 8, 1935, in the picturesque village of Semur-en-Brionnais, France, was destined to become one of the most influential figures in modern gastronomy. Raised in a family of charcutiers, his passion for food developed early despite the challenges his family faced, including the loss of their business. After moving to Paris, Albert's godfather, a chef for the Duchess of Windsor, introduced him to haute cuisine, setting the stage for his legendary career. His culinary journey took him from Paris to the elite households of England, where he honed his craft and gained the skills that would later revolutionize British dining. In 1967, Albert Roux, alongside his brother Michel, opened Le Gavroche in London, a restaurant that would forever change the UK's culinary landscape. Le Gavroche became the first restaurant in the UK to earn a Michelin star in 1974, and by 1982, it had achieved three Michelin stars, a remarkable accomplishment. Throughout his career, Albert mentored some of the world's most renowned chefs, including Gordon Ramsay and Marco Pierre White, earning a reputation as a visionary who could spot and nurture talent. His influence extended beyond fine dining as he ventured into charcuterie, catering, and even hotel management, solidifying his place as a culinary innovator. Albert's legacy goes beyond his restaurants. In 1984, he co-founded the prestigious Roux Scholarship, a competition that continues to shape the careers of young chefs in the UK. Additionally, his work with the Clink association, which provides culinary training to prisoners, highlighted his commitment to using food as a force for good. Albert Roux's contributions to the culinary world have left an indelible mark, making him a true pioneer in both French and British cuisine. His influence continues to inspire chefs and food lovers around the world. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! 4o Learn more about your ad choices. Visit megaphone.fm/adchoices

C'est la 2ème partie du podcast  avec Michel Roux Jr, chef étoilé et personnalité de la télévision britannique, membre d'une famille bienfaitrice iconique de la gastronomie moderne en Grande Bretagne. Quand le père de Michel Roux Jr, Albert Roux est parti travailler pour une famille de la noblesse britannique dans le Kent, c'était le début d'un long voyage avec son frère Albert Roux pour restaurer la gastronomie en Grande Bretagne.  Michel Jr est héritier de ce patrimoine qu'il continue de perpétuer à travers son travail en tant que chef, son engagement dans la formation et ses émissions télévisées.  Il est également auteur de nombreuses ouvrages culinaires et vient de publier un nouveau livre, Michel Roux at Home : My favourite recipes for family and friendsDe sa cuisine dans son appartement londonien, Michel nous régale les papilles et les oreilles avec les histoires de son enfance, son regard sur l'évolution de la cuisine britannique et ses conseils professionnels pour une crème anglaise parfaite. Il propose une version plus que britannique à base de menthe. En plus de son faux pas culinaire, Michel dévoile son plaisir coupable lié à son enfance en Grande Bretagne .Pinky up et bon appétit !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.euFacebook : lacremeanglaise.euLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastAussi sur Deezer et SpotifyVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu

In this episode, Justine interviews the legend that is Chef Pierre Koffmann. Pierre is a 3-Michelin star chef with more than 55 years' experience in the kitchen.Pierre was born in Tarbes, in southwest France, to a family that had farmed for generations. His love of food came from the cooking of his mother and grandmother. One of the greatest pleasures was sucking the juices from string that had been used to tie up meat for roasting.From such simple pleasures, you might imagine that Pierre was almost born to cook. You'd be wrong. His first thought after being invited to leave school at the age of 14 was to join the SNCF national railway. He only opted for culinary college when he realized the holidays were longer.Pierre had found his calling, and trained in restaurants across France, venturing as far as Strasbourg and learning the regional differences in cooking that were so pronounced in France at that time. He also crossed the border into Switzerland, working in Lausanne before deciding to set out to England to watch the England vs France rugby match in 1970. After that, he never left, though he says the food in the UK was shockingly bad.He went to work at Le Gavroche under Michel and Albert Roux, rising to sous chef. The brothers then asked him to open the Waterside Inn, which (like Le Gavroche) went on to win three Michelin stars. Pierre left to open his own restaurant, La Tante Claire, in 1977, where he won three stars in his own right, serving a refined version of the rustic cooking of his youth. His most famous dish of stuffed pig's trotter still appears on menus around the world.His books include the classic “Memories of Gascony” and the James Beard Award-winning “Classic Koffmann.”He retired in 2003 and was only persuaded to return to the stove when he was invited to open a two-week pop-up on the roof of Selfridges in 2009. Such was the demand, two weeks turned into two months. Pierre then went on to open Koffmann's restaurant at The Berkeley hotel in 2010­. The original plan was for three years, though Pierre lasted for six, enjoying going into the kitchen each day as much as ever.Pierre mentored a generation of chefs. Marco Pierre White, Gordon Ramsay, Jason Atherton, Tom Aikens and Tom Kitchin are among the Tante Claire alumni, while a younger generation, including Tiffany Lo in Hong Kong, graduated from Koffmann's. This may be his greatest legacy, though he'll remain best known for his most famous dish from La Tante Claire.“I know what it's going to say on my gravestone,” he says. “Pig's trotter.”Instagram: @pierre.koffman and @thefoodheroesfamilyThank you for listening. Subscribe now so you don't miss an episode.You can follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and all Justine's restaurant visits and reviews too.And mymuybueno Chefs Instagram – our culinary community.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

On this episode, Caroline Donaghue and Priya Rawal welcome Chef Michel Roux Jr, the owner of Chez Roux and Chef Patron at the Michellin star and multi-award winning French cuisine restaurant, Le Gavroche.The son of acclaimed restauranteur Albert Roux, Michel was destined to lead luxury restaurants as he has been in kitchens since the day he was born – literally. Surrounded by both his uncle and father who were both well respected private chefs and restauranteurs, it is no wonder that Michel has gone on to become one of the most popular and well respected chefs in Britain. Starting his career as an apprentice in France, he later took over the iconic Le Gavroche in 1991, leading the luxury restaurant to earning not one, but two Michelin stars. We hear first hand how the 2020 global lockdown affected Michel's operations.A true master of classical French cooking, he is also considered a celebrity chef with multiple TV appearances over the years under his belt from the likes of MasterChef: The Professionals, Saturday Kitchen and Food & Drink. This episode is an incredible insight into the Roux family, a dynasty which has made its mark on the UK's food scene.Sponsored by V1 & 2850 Oxford Circus https://2850oxfordcircus.co.uk/. Follow Caroline @caroline.donaghue and Priya @priya.rawal.london and the podcast page @therealrendezvous on Instagram and LinkedIn. Produced by BBE Podcast Agency. #therealrendezvous #michelrouxjr #hospitalitynews #luxurylifestyle #legavroche #chezroux #frenchcuisine #luxurydining Hosted on Acast. See acast.com/privacy for more information.

You can catch Michel cooking live in the Big Kitchen on Friday 16th June at the BBC Good Food Show Summer 2023! Michel Roux was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals.After deciding to follow in his father's footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel's signature restaurant at Mionay near Lyon, Michel's biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d'Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London.

Michael Morpurgo joins Nikki Bedi and Richard Coles. The author has written over 150 books but is perhaps best known as the creator of War Horse, which is celebrating its 40th anniversary. The former Children's Laureate is also the co-founder, with his wife Clare, of the charity Farms for City Children. Anne-Marie Dias Borges tells the story of how she was born into destitution, but was taken in by the inventor the hair claw clip. Nikita Gill is the UK's biggest online poet. Always writing as a child, Nikita was first published aged 12, and has gone on to produce a catalogue of bestselling poetry collections, her latest work including her own illustrations. Michel Roux Jnr chooses his Inheritance Tracks: Non, je ne regrette rien by Edith Piaf and Hiro by Soprano. Martin O'Neill's career has spanned more than 50 years. One of nine children, he studied Law at Queens University Belfast, before being signed up by Nottingham Forest. He became a key part of Brian Clough's legendary team in the ‘70s and early ‘80s. He represented Northern Ireland more than 60 times and led them to the 1982 World Cup. As a manager he took Leicester City to two League Cups, Celtic to seven trophies, and Republic of Ireland to the 2016 European Championship. The 40th anniversary edition of War horse by Michael Morpurgo is out now, as is Flying Scotsman and the Best Birthday Ever. These Are the Words by Nikita Gill is out now. Albert Roux's memoir My Life in Food is out now. On Days Like These: My Life in Football by Martin O'Neill is out now. Producer: Claire Bartleet

Michel Roux Jr is an English-French two Michelin starred chef best known as the presenter of MasterChef The Professionals. He owns the world famous restaurant Le Gavroche, in London which he took over from his father Albert Roux and his uncle Michel Roux. Roux co-presented BBC Two's Food and Drink, was one of the mentors in the series The Chef's Protege, presented First Class Chefs for the Disney Channel, Kitchen Impossible with Michel Roux Jr for Channel 4 and his latest series, Michel Roux's French Country Cooking, is available now on The Food Network and Discovery+. Michel Roux Jr is guest number 224 on My Time Capsule and chats to Michael Fenton Stevens about the five things he'd like to put in a time capsule; four he'd like to preserve and one he'd like to bury and never have to think about again .To find out more about Michel Roux's French Country Cooking, click here: foodnetwork.co.uk/shows/michel-rouxs-french-country-cookingFor more info on VICTA, the charity that Michel supports, click here: victa.org.ukFollow Michel Roux Jr on Twitter @michelrouxjr and Instagram @michel_roux_jr .Follow My Time Capsule on Twitter, Instagram & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter: @fentonstevens and Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This recording is from Fintech Nexus USA (formerly known as LendIt Fintech USA) held at the Javits Center in New York City on May 25-26, 2022. It is from the track: Data, Fraud and the Future of Identity - Sponsored by Prove, and is titled: The Different Paths to Catching Synthetic ID Fraud. Speaking on this session are Albert Roux, Onfido, Ahron Geminder, HSBC, Naftali Harris, SentiLink, Alex Constantino, Imprint with Moderator: David Ehrich, AIR.

In this episode of Saving With Steve, host Steve Sexton is joined by Magnus Carter, the author of the book, Making More Money for You! Mutual Fund Investing on a Budget for Beginners, and Albert Roux, the VP of Product Management at Onfido, responsible for the Fraud Product line and Fraud Intelligence Platform. They discuss:   - The tools and tactics of fiscal responsibility and financial independence - Secrets and strategies for how to make more money than you ever thought possible. - Why “retiring at 70“ is a myth and how to leave behind a 9-5 in the next 12 to 24 months - Valuable skills and tools for a dream life without money worries - Why millionaires don't play by the rules most people have been taught - How to plan a secure future for yourself and your family - How almost half (47%) of all identity fraud was classed as sophisticated fraud over the past 12 months - Why tell-tale signs of fraud such as visibly incorrect fonts, imitated security features, or incorrect photo printing techniques are becoming less apparent - What is behind the recent and significant increase in fraud, what you can do about it, and where you can go for resources - How to stay vigilant this holiday season   Learn more about the show at www.SavingWithSteve.us

Today, I'm joined by a legend of the culinary world, the chef, restaurateur and broadcaster, Michel Roux Jr. Michel was practically born in a kitchen when his mother went into labour during service at his father's restaurant. He's the son of Albert Roux and the nephew of Michel Roux, brothers who revolutionised the restaurant business in the UK when they opened Le Gavroche in 1967, famously becoming the first establishment in this country to gain one, two and then three Michelin stars. When his father retired in 1993, Michel Jr took over the world-famous restaurant, quickly becoming a household name on TV shows like Masterchef The Professionals, Remarkable Places to Eat and he now has a new TV show, set in Provence, which he'll tell us all about. Chefs tend be very well travelled, and Michel is no exception. His travel diaries take us on a delectable journey from Lyon to Hong Kong, The Seychelles to Las Vegas.Destination Recap:ScotlandShipbourne, Kent, EnglandFairlawne Estate, Kent, EnglandParis, FranceLyons, FranceHong KongAberdeen, Hong KongWest Coast of USASpago Restaurant, San Francisco, USAChez Panisse, San Francisco, USAThe Seychelles Bird Island, Seychelles Marie Antoinette restaurant, Mahe, SeychellesLas Vegas, Nevada, USAMacauArdèche, France Pont Sant Espirit, France IndiaSouth America Watch Michel Roux's French Country Cooking as a boxset exclusively on Discovery+.Thank you to my sponsors - The Tourism Authority of Thailand welcomes you to join them for Visit Thailand Year 2022 - Amazing New Chapters. Find the A-Z of amazing things to see and do in Thailand and the latest travel advice at www.fanclubthailand.co.uk Naladhu Private Island, an exclusive luxury island resort in the Maldives. Visit naladhu.com to find out more and book that trip of a lifetime.To find out who's joining me next week, follow me on Instagram, I'm @hollyrubenstein. If you can't wait until then, there's always the first five seasons to catch up on, with guests from Sir Michael Palin to Heston Blumenthal. See acast.com/privacy for privacy and opt-out information.

An exclusive interview with the new Patron of Scottish Chefs, Michel Roux Jnr, Chef Michel in conversation with Jak on being a member of one of the worlds most famous culinary families and memories of his father Chef Albert Roux

Marco Pierre White is the legendary chef often described as the enfant terrible of English cuisine, and the youngest cook ever to receive three Michelin stars. Marco's story has now passed into legend: the childhood on a council estate outside Leeds; the prodigious genius mentored by Albert Roux, Pierre Koffman and Raymond Blanc; the outrageous work ethic and infamous temper; the pre-Raphaelite curls and smouldering brow. But to hear him tell his own story is an unpredictable joy. You don't so much interview Marco Pierre White as uncork a genie — and so this episode does away with our usual structured conversation format and becomes something else entirely: a rolling meditation on childhood, luck, pain, celebrity, greed, and good food.  We recorded this episode in one of the living rooms of Marco's home — a Victorian gothic hotel he is converting near Bath. It kicks off with Marco explaining what walking into a Three Michelin Star restaurant should feel like — and it rolls like a juggernaut from there. Enjoy. 

Olá, Querido ouvinte!Estamos de volta com o primeiro plantão de notícias de 2021, como sempre estamos acompanhados pela Kelly Stein do portal Coffea, discutimos os recentes protestos contra o retorno de São Paulo a fase vermelha, o falecimento de Albert Roux e muitos outros assuntos que aconteceram nesse último mês.Obrigado por nos acompanharem mais uma semana, um agradecimento especial a quem colabora com a nossa campanha de financiamento coletivo no APOIA.se, a partir de 10 reais você já pode estar contribuindo com este Podcast, em apoia.se/marchaesaipodcast .

We'd like to dedicate this episode to Albert Roux who sadly passed away on the day of this recording.    This week I was lucky enough to speak to Sat Bains, winner of the Roux Scholarship and now a judge, author of 'Too Many Chiefs Only One Indian and Chef Patron of the 2 Michelin star restaurant which he runs with his wife Amanda, Restaurant Sat Bains.   Back in November 2015 Sat put his staff on a 4 day working week. A move which at the time rippled through the industry with tremendous positive effects on his business despite the risk of loosing close to £300k doing so.   Since then Sat and I have shared a talk on Staff Canteen regarding mental health where he discussed more ways that he had adapted the business to improve staff wellbeing.   If you are looking to improve your staff wellbeing and staff retention then this is a conversation that you cannot miss. I hope that you enjoy this chat as much as I did and that you find some useful adjustments to your business that you can use.            

This week the boys are finding out how to make diamonds from peanut butter, reflecting on the life of Albert Roux and checking out the new games console from ... KFC!

In Mangiare! van vrijdag 15 januari 2021 om 19:30 uur op NPO Radio 1: chef Chris Naylor, culinair journalist Ronald Hoeben en culinair journalist Hassnae Bouazza over de Frans-Britse chef Albert Roux die met zijn broer Michel de Engelse restaurant-keuken naar een hoger niveau bracht; een reportage van Chris Bajema over de flambeerbrander; Jannekee Kuijper maakt een gerecht van de gebroeders Roux. Presentatie: Petra Possel

Elena and Rob are joined by UK Superstar Chef Tom Kerridge to be inspired by his passion and commitment to the industry and his authenticity as a leader. They discuss the campaign for a ‘seat at the table’ to get a Minister for Hospitality, managing multi hospitality businesses during a pandemic, the importance of focus and determination in overcoming bad habits, Manchester Utd or Arsenal as well as a tribute to the late gourmet and brilliant Chef Albert Roux. A must listen for all of Toms Pirates! LINKS: www.tomkerridge.com www.seatatthetable.org.uk

Matthew Bannister on Sir Brian Urquhart, the international civil servant and war veteran who played a key role in setting up United Nations peacekeeping forces. Albert Roux, the French-born chef who, with his brother Michel, helped to revolutionise the quality of British restaurant cooking. Dame Rachel Waterhouse, the chair of the Consumers’ Association whose campaigns were behind many significant improvements in consumer legislation. And Gerry Marsden, lead singer of Gerry and the Pacemakers, best known for his hit versions of “You’ll Never Walk Alone” and “Ferry ‘Cross The Mersey”. Interviewed guest: Alison Bernays Interviewed guest: Andrew Gilmour Interviewed guest: Rowley Leigh Interviewed guest: Brian Yates Interviewed guest: Peter Parfet Interviewed guest: Spencer Leigh Producer: Neil George Archive clips used: Profile: Brian Urquhart, Radio 4, 28.2.1981; Pathe News – Shaping the Future; The Liberation of Bergen Belsen –WS Historic Moments; Desert Island Discs: Albert & Michel Roux, Radio 4, 1986; Albert & Michel Roux on Roux Scholarship – YouTube; File on 4: Quangos, Radio 4, 7.6.1978; Farming Today, Radio 4, 17.10.1988

Scottish Chefs Tribute to Chef Albert Roux OBE,KFO including interview with Chef Roux

Sheila Dillon visits London restaurant Le Gavroche, to speak to renowned chef Michel Roux Jr about food, family and festive inspiration. Michel Jr is the second generation of the Roux family to run the Mayfair restaurant, which was started by his father Albert and his uncle Michel. When he took over the kitchen nearly 30 years ago, he fought to put his own stamp on the style – and write the next chapter of the family’s food story. Michel kicks off in the kitchen, cooking two dishes that have special importance to him: Soufflé Suissesse, his father’s decadent cheese soufflé creation that diners won’t allow to be taken off the menu; and roast quail with potato fondant and mushrooms, a dish that he loves and often cooks at home for the family. Over the course of cooking and eating the meal, Sheila asks Michel about his life, his love of food, his inspirations and drive – as well as the pressure that come with being part of a dining dynasty. They also discuss how he’s dealt with the challenges in his life: from the pay scandal of 2016, when Gavroche employees were found to be earning below minimum wage – to his regret over never quite managing to achieve a work/life balance. They’re later joined by Michel’s daughter Emily, who now has her own restaurant in London with her husband Diego Ferrari, and who has a fresh perspective on the industry and how her family have shaped her career. The programme also hears from one half of the team who originated this dynasty: Albert Roux shares his take on his son’s success. Presented by Sheila Dillon, produced by Lucy Taylor.

Nell'episodio di oggi Michael ci racconta come dalla Polonia sia approdato in Thailandia, non prima di aver avuto una lunga gavetta di 14 anni a Londra con prestigiose esperienze in scuole e luoghi importanti e chef super stellati (Albert Roux e Alain Ducasse).Passione, costanza e non mollare mai. Nessun salto nel buio ma pura dedizione.Ora Executive Sous Chef presso l'Hotel MGallery Muse di Bangkok (Accor) ci racconta il suo intento di evocare memorie ed emozioni con i suoi piatti."You cannot give up even if it's hard". Thanks Michael!La pagina di Michael su Facebookhttps://www.facebook.com/bialoskorskiMuse Hotel Bangkokhttps://hotelmusebangkok.com/Alaine Ducassehttps://it.wikipedia.org/wiki/Alain_DucasseAlbert Rouxhttps://en.wikipedia.org/wiki/Albert_Roux

Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals. After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon, Michel’s biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London.

BBC Good Food Show Summer 2017 Preview - Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals.

In the British Library there is an archive of life story sound recordings which tells the true story of how our food has changed over the past century. Until now, this collection has been accessible only by visiting the British Library. Now, for the first time, the 'National Life Stories project' is being made public online. Featuring hundreds of voices, and thousands of hours of interviews, it is one of the most comprehensive and revealing resources we have on food in the UK. Contributors range from chefs like Shaun Hill and Albert Roux, to biscuit factory managers, from butchers to apple growers. In this edition, The Food Programme is collaborating with the British Library to bring you highlights from the 'National Life Stories' archive. Historian Polly Russell picks voices which shed light on hidden parts of the food industry, from restaurant kitchens to the high street. And in recounting these histories to today's chefs, restaurateurs and shop owners, she finds how working in British food has changed. Presented by Sheila Dillon with Polly Russell & Barley Blyton Produced in Bristol by Clare Salisbury.

See Michel at the Show on Saturday 7 November Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals.

Richard started as a management trainee at Marks and Spencer’s (M&S). His father was MD of Woolworths, South Africa, who moved his way up from a warehouseman after arriving from Germany.   The families behind Marks and Spencer and Woolworths had close relationships, and in 1976 Richard was red-carpeted in from South Africa where he grew up, and was presented with incredible opportunities by the Sieffs and the Sackers.   The company sent him around Europe with top chefs, including Albert Roux, to visit the finest restaurants and manufacturers of gourmet foods.   His time at M&S gave him a thorough training in food sourcing and buying. In 1989, he set up on his own, importing pates, salamis and hams. In 1996, he suffered a viral stroke and was prevented from working for 18 months. It was this brush with serious illness that underpins the other key influence on his business ethos.   Richard launched the Great Food brand in 1998, manufacturing healthy vegetarian ready to eat products. The range is also gluten free, kosher and halal, as Richard wanted to make it suitable for as many people as possible.  http://www.greatfooduk.com/   Based in the U.K., Geeta Sidhu-Robb is an award-winning entrepreneur, inspirational mentor and founder of Nosh Detox – a highly successful well-being company that delivers delicious, nutritionally balanced menus straight to customers’ doors.  http://www.noshdetox.com/