Podcasts about Cordon Bleu

What if eating for your thyroid could actually feel indulgent—not restrictive?!In this in-depth conversation, Mary Shomon sits down with Ginny Mahar, Cordon Bleu–trained chef, thyroid advocate, and creator of the newly released Thyroid30 Cookbook—a game-changing approach to cooking for hypothyroidism and Hashimoto's without sacrificing flavor, joy, or real life. Ginny shows us that healing meals don't have to be bland, boring, OR complicated and time-consuming.Ginny shares:Her personal thyroid journey and how it shaped her approach to foodThe philosophy behind the Thyroid30 planHow to cook anti-inflammatory, thyroid-supportive meals when you're exhaustedHow pleasure, nourishment, and healing can coexist on the same plateThis conversation goes beyond recipes—it's about reclaiming confidence in the kitchen, reducing food stress, and creating meals that truly support your body.Whether you're newly diagnosed, deep into your thyroid journey, or simply looking for smarter, more supportive ways to eat, this episode delivers practical wisdom you can actually use.

Va estudiar Periodisme però la seva vocació és la cuina i va ser després d'unes pràctiques a La Vanguardia amb Cristina Jolonch que va tenir-ho clar. Ara estudia direcció de cuina al CETT, centre de referència en estudis de turisme i gastronomia, i és a un pas de la final del XIV Premio Promesa de Alta Cocina que organitza Cordon Bleu que mira de premiar el talent dels futurs cuiners que s'estan formant a les diferents escoles de cuina d'Espanya. El proper 23 de febrer es publicarà la llista dels deu finalistes als que opta la Júlia amb el plat de Guatlla farcida de mar i muntanya amb patates suflé, fins aleshores se la pot votar a través del web de cordon bleu i ajudar-la a complir aquest somni . Hem parlat amb aquesta jove sitgetana i promesa de la cuina. L'entrada La sitgetana Júlia Angulo, a un pas de ser finalista del XIV Premio Promesas de Alta Cocina ha aparegut primer a Radio Maricel.

Dans ce Talk, on s'intéresse à une révolution tranquille mais réelle dans le monde (de la restauration) : l'essor des boissons sans alcool et des alternatives NoLo (No/Low alcohol).Ca tombe bien on est en plein mois de Janvier, le fameux Dry January.Ce phénomène ne se limite plus aux sodas ou aux eaux classiques : il s'agit d'une réelle transformation de l'offre, où bars, caves et restaurants explorent des spiritueux 0 %, des mocktails, des vins désalcoolisés ou des boissons fermentées créatives, à la rencontre d'une demande croissante privée de sensations nouvelles et de choix plus responsables — pour des raisons de santé, de mode de vie ou de plaisir autrement pensé.Pour décrypter cette évolution, nous avons réuni autour de la table :• Sarah Missaoui, fondatrice de Déjà Bu ?, concept pionnier d'une cave-bar 100 % sans alcool à Paris ; • Audrey Marqueyssat, directrice du secteur Be No à Wine Paris, qui nous éclaire sur l'intégration progressive de ces boissons dans l'écosystème des salons professionnels et de la filière vin.Dans cet épisode enregistré au cœur d'un moment où consommateurs et professionnels redéfinissent leur rapport à la boisson, on explore ensemble :• l'offre sans alcool qui ne cesse de s'étoffer, avec des bars, caves et lieux dédiés qui multiplient les expériences nouvelles ; • cette évolution qui bouscule les codes de la restauration traditionnelle, y compris en haute gastronomie ;• Et surtout, comment ce mouvement est représentatif d'une nouvelle façon de penser convivialité, plaisir, hospitalité et bien-être dans le monde de la food aujourd'hui.Que l'on soit restaurateur, sommelier, curieux des nouvelles tendances ou simplement amateur de bonnes choses, ce Talk propose une réflexion vivante et accessible sur une mutation qui touche nos verres et par extension les assiettes.Si vous voulez découvrir le monde du sans alcool, Sarah a également écrit un très beau livre : "Le guide du sans alcool" qu'on vous conseille chaleureusement !Pour découvrir la cuisine d'Eric Briffard, on vous conseille ces livres !Et pour découvrir l'école Cordon Bleu, c'est par là !

Dans cet épisode, le chef Éric Briffard se raconte longuement et sans détour.Figure de la gastronomie française, passé par les plus grandes maisons et longtemps associé à l'univers des palaces, Éric Briffard revient sur un parcours fait de rigueur, d'exigence et de transmission, mais aussi de choix complexes, de bifurcations et de rapports parfois ambigus avec la reconnaissance.Au fil de l'échange, il évoque la formation, l'apprentissage du métier, la place des institutions, la pression des codes, le poids des titres, et ce que cela implique de s'inscrire dans une cuisine très structurée. Il parle aussi du temps long, de la manière dont un chef regarde son propre chemin avec recul, et de ce que signifie continuer à exercer, enseigner, transmettre, lorsque la lumière médiatique se fait plus discrète.Cet épisode aborde des questions essentielles :qu'est-ce que réussir dans la haute gastronomie ?jusqu'où aller dans son geste ?comment vivre avec ses choix, ses renoncements, et ses fidélités ?Un échange posé, dense, lucide, qui donne à entendre la parole rare d'un chef qui a traversé plusieurs époques de la cuisine française et accepte d'en regarder les contours avec honnêteté.

Dans ce dernier chapitre, Éric Briffard revient sur les années charnières de son parcours : la reconnaissance, la pression, les remises en question, et cette relation complexe avec les étoiles, les institutions et le regard extérieur.Il raconte avec une grande franchise ce que signifie être attendu, évalué, parfois rappelé à l'ordre. Il parle de la perte d'une étoile, de la manière dont le message a été reçu, compris, digéré — et de ce que cela lui a appris sur lui-même, sur son métier et sur sa manière de se positionner.Cette dernière partie ouvre aussi sur un déplacement plus profond : celui qui l'amène progressivement de la cuisine pure à la transmission. Non pas comme un renoncement, mais comme une continuité. Former, accompagner, structurer, transmettre un métier sans le figer, sans posture, sans nostalgie.Éric Briffard y affirme une chose essentielle : rester cuisinier, coûte que coûte. Garder une droiture, une place, un rapport honnête au geste, même quand le décor change et que la scène s'élargit.Un dernier volet posé, lucide, qui referme l'épisode non pas sur un bilan, mais sur une trajectoire assumée — celle d'un chef qui a choisi de durer autrement.Pour découvrir la cuisine d'Eric Briffard, on vous conseille ces livres !Et pour découvrir l'école Cordon Bleu, c'est par là !

Dans cette deuxième partie de l'épisode consacré à Éric Briffard, le récit s'accélère et change d'échelle.On quitte la France pour Tokyo, à la fin des années 80. À 27 ans, Éric Briffard part seul, propulsé chef de cuisine d'un restaurant français au cœur d'un hôtel flambant neuf du groupe Mitsubishi. Il découvre un Japon en pleine effervescence, un pays alors presque vierge de chefs français, un terrain d'expression inédit où il n'est plus seulement exécutant mais porteur d'une cuisine, d'une culture, d'un drapeau.Cette période devient fondatrice : immersion totale, produits inconnus en France, marchés, discipline japonaise, exposition médiatique inattendue. Puis vient le retour, brutal, dans l'arène la plus exigeante qui soit : la brigade de Joël Robuchon.Entre fascination, dureté extrême, apprentissage technique absolu et remise en question permanente, Éric Briffard raconte ce que cela signifie d'être formé par l'un des chefs les plus exigeants de l'histoire. Il parle aussi du moment charnière où l'on cesse d'être un exécutant brillant pour chercher, enfin, sa propre voix.Un épisode de bascule, de vertige parfois, où l'on comprend comment se forgent les chefs capables de prendre les commandes des plus grandes maisons.Pour découvrir la cuisine d'Eric Briffard, on vous conseille ces livres !Et pour découvrir l'école Cordon Bleu, c'est par là !

Dans cette première partie, Éric Briffard remonte à l'origine de son histoire.Une enfance bourguignonne rythmée par la vie de la ferme, la table familiale, les saisons, les produits bruts, et cette découverte très tôt d'un rapport direct à la cuisine. Il raconte ces repas interminables, ces gestes transmis sans discours, cette mise en scène du repas portée par son père, et ce que cela a imprimé durablement en lui.Mais ce récit commence aussi par une fracture : l'échec scolaire, la mise à l'écart, les mots qui blessent, et cette orientation subie vers les métiers manuels. La cuisine arrive alors presque par défaut… C'est d'abord la voie de celui qui ne voudra pas contrarier et qui, voyant que l'école et les camarades ne lui facilitent pas le quotidien va suivre une autre perspective...Éric Briffard raconte ses premiers pas en apprentissage, la dureté du terrain, la fatigue, la solitude, et ce moment précis où tout bascule : quand, pour la première fois, quelqu'un lui dit qu'il sait faire, qu'il est capable, qu'il y a là quelque chose à creuser.Une entrée en matière puissante, marquée par la transmission, la résilience, et la naissance d'une vocation forgée dans le travail, bien avant les concours, les palaces et la reconnaissance.Pour découvrir la cuisine d'Eric Briffard, on vous conseille ces livres !Et pour découvrir l'école Cordon Bleu, c'est par là !

In this festive episode of The Good Food Podcast, host Samuel Goldsmith welcomes the legendary Dame Mary Berry. Mary shares heartwarming stories from her childhood, insights into her 90th year, and the inspiration behind her new book, Mary 90: My Very Best Recipes. The conversation covers family traditions, memorable moments with celebrity friends, and practical tips for stress-free holiday cooking. Mary reveals her favourite Christmas dishes, confesses her culinary shortcuts, and offers timeless advice on food, family, and relationships. Whether you're looking for recipe inspiration or a dose of Mary's signature warmth and wisdom, this episode is a holiday treat you won't want to miss. Dame Mary Berry is the nation's favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry's Absolute Favourites, Mary Berry At Home and Mary Berry's Baking Bible. She was the much-loved judge on the BBC's The Great British Bake Off and has been teaching the nation to cook for over four decades. Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young. In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen's Birthday Honours list. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Der 1. FC Nürnberg erkämpft sich einen Punkt beim heimstarken 1. FC Kaiserslautern, muss dabei aber bis in die Nachspielzeit zittern. Warum? Weil Julian Justvan bei einem Elfmeter ausrutscht und Rafael Lubach vielleicht doch kein Mittelstürmer ist. Am Ende kann man dank Robin Knoches Nervenstärke aber trotzdem zufrieden sein und die ganze Angelegenheit positiv betrachten. Oder doch nicht? Darüber sprechen Fadi Keblawi, Sebastian Gloser und Uli Digmayer in der neuen und von der Sparkasse Nürnberg präsentierten Podcast-Folge. Bei genauerer Betrachtung ist dieser Punkt auf dem Betzenberg nämlich vielleicht doch nicht gut genug in der (tabellarischen) Position, in der sich der Club befindet. Die Realität heißt nämlich immer noch: Abstiegskampf. Warum der Realität ist? Vielleicht weil die Spieler nicht gut genug sind. Oder der Trainer. Die Meinungen gehen da durchaus auseinander. Und die Diskussion mündet dann vielleicht in eine kleine Wutrede, die einer hält, der in den letzten Tagen viel Wut hat aushalten müssen. Womit man bei den prominenten Nebenrollen angekommen wäre. Die spielen: Cordon Bleu, Triangeln, Enrico Valentini und Jogginghosen.

durée : 00:01:24 - Les goûts d'ici en Béarn Bigorre Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Du dachtest, dein Leben wäre ein Labyrinth? Warte, bis du Hannes durch ein Maisfeld folgst. Erfahre, warum ein veganes Cordon Bleu die ultimative Existenzkrise auslösen kann und wie du mit Henna-Sommersprossen deine zukünftige Steuerberaterin beeindruckst. Diese Folge ist der finanzielle und seelische Ratgeber, den du nie wolltest, aber definitiv brauchst. Schnall dich an, dein Freitag hat soeben seinen Tiefpunkt und Höhepunkt zugleich erreicht.

Amna Alyamani has turned her childhood passion into a successful career and she is a woman fueled by her passion for baking, which she discovered at the tender age of 7. She has since pursued her dream, scaling heights and enjoying success in the culinary industry. In this podcast, Amna retraces her passion for baking and answers our questions about entrepreneurship, the current situation in Saudi Arabia for young female entrepreneurs and how she manages the everyday stress of running a business.Growing up, Amna always knew that she wanted to open a bakery, and by the time she was 12, she had already set her eyes on achieving this goal. She was determined to make her dream come true, and so she focused her education towards pursuing a career in the hospitality industry.  Amna was one of the first Saudi women to graduate from the prestigious Glion Institute of Higher Education in Switzerland, specializing in hospitality management (2010). She also received pastry training from Cordon Bleu in Paris (2013) and an MBA from IESE Business school (2019) to learn how to realize that dream.Fast forward to 2020, and Amna has finally achieved her lifelong dream of opening her own bakery. Her passion for baking, coupled with her education in hospitality, has enabled her to create a unique and successful brand. She has since scaled her business, offering her customers delicious, fresh, and high-quality baked goods, while expanding her skillset in the field of culinary arts. In 2023, Amna launched 14 virtual brands across 7 cloud kitchens in a span of 10 months. Her inspiration comes from her grandfather, who instilled in her a love for cooking that has only grown stronger over the years. Amna is a true inspiration, a testimony of what hard work, determination, and passion can achieve.   

Nearly 30 years after her death, a new documentary about Princess Diana examines the 24 hours that followed and how the royal family responded. Also, a trio of stars — James Corden, Neil Patrick Harris and Bobby Cannavale — stop by to discuss joining forces for the new Broadway play ‘Art.' Plus, chef Dan Pelosi shares a chicken cordon bleu recipe.

Today DJ sells us on the new film WEAPONS. We haven't seen DJ this excited about something since he picked up a Cordon Bleu sandwich and went to the theater for the classic 1995 movie Showgirls.   Want More or Less? Click Here: Simplistic.Reviews/links   #Weapons #Review #zachcregger #juliagarner #aldenehrenreich #joshbrolin #BenedictWong

In this episode of the Dietitian Boss podcast, Libby Rothschild, founder of Dietitian Boss, a registered dietitian interviews Michelle Dudash, RDN, an award-winning registered dietitian, chef, and author of The Low Carb Mediterranean Cookbook. Michelle shares her journey from clinical dietetics to becoming a media dietitian, author, and food brand entrepreneur. She discusses how she built her brand, the process of writing cookbooks, launching her spice blend company, and navigating brand sponsorships and media work as a dietitian. Bio: Michelle Dudash, RDN is an award-winning registered dietitian nutritionist, Cordon Bleu-certified chef, and author of The Low-Carb Mediterranean Cookbook (Fair Winds Press, 2021). Michelle is the founder of Spicekick®, a gluten-free line of seasoning mixes that help you make nutritious, one-pot meals in 20 minutes. Spicekick is available in stores across Indiana and the Midwest, and nationwide on Amazon and Spicekick.com. Michelle writes regularly for Today's Dietitian magazine and recently contributed her science-based food and nutrition tips and recipes to publications including US News & World Report, Shape, and Redbook. What You'll Learn in This Episode: How Michelle transitioned into media, writing, and entrepreneurship The role of media training in her career growth The inspiration behind her seasoning line, Spice Kick The impact of writing a cookbook on her brand The importance of pricing and boundaries in brand work Where she focuses her social media marketing efforts Common mistakes dietitians make when monetizing their expert Connect with Michelle: Learn more about Michelle's work: michelledudash.com Try her Spice Kick seasoning blends: spicekick.com Instagram: @MichelleDudash Facebook: @michelledudashRDN Connect with Libby: Instagram: @libbyrothschild | @dietitianboss YouTube: Dietitian Boss Resources: Discover the seamless experience of Practice Better through our referral link! Join us on a journey of enhanced wellness and efficiency. Start here! Join our membership The Library HERE

Wendy Morgan is a qualified chef and Cordon Bleu cook who has worked in the food industry for over thirty-five years.

An Indian chef who opened a patisserie in Jaipur and a Syrian chef with two pastry shops in the heart of Paris tell Datshiane Navanayagam about adding new layers to French classics.After training at le Cordon Bleu school in Paris Tejasvi Chandela returned to her hometown of Jaipur to open Dzurt, the first pastry shop in the city. She also teaches masterclasses at cookery schools around the world to show to what extent the techniques and flavours of Indian mithai are compatible with modern European-style pastry.Myriam Sabet has two pastry shops in Paris. Originally from Syria Myriam's first career was in finance but she changed direction to baking after the birth of her daughter. She founded Maison Aleph with her husband where she focuses on crunchy pastry which reminds her of the sweets of her youth. Myriam brings together classic French pastries with a twist, like crispy phyllo nests featuring pistachio and ice cream enriched with za'atar, honey, and apricot.Produced by Jane Thurlow(Image: (L) Myriam Sabet credit Jacques Gavard. (R) Tejasvi Chandela credit Bhuvan Gaur.)

Join Sam this week for a delightful conversation with the fabulous food writer, Roopa Gulati. In this episode, Sam dives into Roopa's culinary journey, from her early days in India to her experiences as a food editor for UK television networks. They discuss regional Indian cooking, treasured family recipes, and the stories behind them. Roopa shares fascinating insights into Indian cuisine, the importance of home-cooked meals, and tips on using spices. Roopa Gulati is a chef, food writer, and broadcaster raised by Punjabi parents in Cumbria. At 18, she trained at London's Cordon Bleu, then spent two decades in India, where she worked as a Consultant Chef for the Taj Group and ran her own catering business. She became a household name across Asia with a daily cooking segment on Star TV's Good Morning India, showcasing Punjabi family recipes and historic regional dishes. Returning to the UK in 2001 with her daughters, she became UKTV's Food Editor at the Good Food Channel and helped develop shows like Rick Stein's India. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Si vous pensez qu'un cordon bleu, c'est juste un délicieux bout de viande fourré au fromage et à la panure, détrompez-vous. Avant d'être synonyme de plaisir calorique express (viande et fromage, la clé du bonheur), le « cordon bleu » était surtout une histoire de prestige et de raffinement. On remonte le temps et on met son tablier, messieurs dames. Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy-policy pour plus d'informations.

Pour plus d'informations :   https://www.francaisauthentique.com/etre-un-cordon-bleu

I'm truly excited for you to meet my guest today! His story blends leadership, passion and a love of history and music. His accent will quickly give away that he is from the UK, and he'll share the story of how he came to the United States and ultimately to Eatonton, Georgia! Richard Garrett is a dedicated professional, entrepreneur and community leader with a long and successful career. His journey, across various industries, always brings a forward thinking approach to his work. Along with his wife Karen, who is a Cordon Bleu-trained chef, Richard runs a charming Bed & Breakfast, right here in Eatonton, where guests enjoy a warm welcome, delicious food and a unique hospitality experience. Richard's love of music led him to become a unique collector, and you definitely don't want to miss this story! He'll tell us how it all started, what makes it special and how it ties into his appreciation for history. His passion for public service has led him to serve on the Putnam County Board of Commission, where he's diligently working to help shape the future of Eatonton & Putnam County. Guest: Richard Garrett Website: https://www.dot2dotinn.com/ Phone: 706-991-5030 Email: dot2dotmanager@gmail.com https://www.oldschoolhistorymuseum.org/events Sponsors: Tim Broyles State Farm; ProSouth Electric; IV Wellness Solutions; Reynolds Community Radio https://mydowntownagency.com/ https://www.prosouthelectric.com/ https://www.ivwellnesssolutions.org/ https://reynoldscommunityradio.com/

Are you confused about which fats are healthy vs. unhealthy and which fats are good choices for your thyroid-friendly cooking purposes? In this episode of Thyroid-Healthy Bites, we're breaking it all down—why fats are essential for hormone balance, brain function, and inflammation control, plus which ones to choose (and which to avoid). As a former fat-phobic ‘80s kid turned Cordon Bleu chef, I'll bust common myths about saturated fats and olive oil, clear up confusion about cooking oils, and help you make smart, thyroid-friendly choices with confidence.

I'm truly excited for you to meet my guest today! His story blends leadership, passion and a love of history and music. His accent will quickly give away that he is from the UK, and he'll share the story of how he came to the United States and ultimately to Eatonton, Georgia! Richard Garrett is a dedicated professional, entrepreneur and community leader with a long and successful career. His journey, across various industries, always brings a forward thinking approach to his work. Along with his wife Karen, who is a Cordon Bleu-trained chef, Richard runs a charming Bed & Breakfast, right here in Eatonton, where guests enjoy a warm welcome, delicious food and a unique hospitality experience. Richard's love of music led him to become a unique collector, and you definitely don't want to miss this story! He'll tell us how it all started, what makes it special and how it ties into his appreciation for history. His passion for public service has led him to serve on the Putnam County Board of Commission, where he's diligently working to help shape the future of Eatonton & Putnam County. Guest: Richard Garrett Website: https://www.dot2dotinn.com/ Phone: 706-991-5030 Email: dot2dotmanager@gmail.com https://www.oldschoolhistorymuseum.org/events Sponsors: Tim Broyles State Farm; ProSouth Electric; IV Wellness Solutions; Reynolds Community Radio https://mydowntownagency.com/ https://www.prosouthelectric.com/ https://www.ivwellnesssolutions.org/ https://reynoldscommunityradio.com/

Inspirée par Julia Child, Mariana Chedid s'est lançée dans des études en cuisine sur le tard. Après un passage au Cordon Bleu, la chef est revenue à Melbourne ouvrir Brûlée Patisserie et Salam.

The ConversationThe Restaurant Guys were so taken with the stories behind a book by Susan McKenna Grant that they took a detour while at an Italian wine festival to stay at her beautiful property that she is restoring, La Petraia. This interview in this episode was recorded on location at Radda in Chianti at the farm (you can hear the pigs snorting) interspersed commentary from The Guys after they arrived home. The amount and variety of products acquired from that farm is amazing!The Inside TrackThe Restaurant Guys Podcast was Susan's soundtrack as she lovingly restored La Patraia. After she wrote her book Piano, Piano, Pieno , she sent it to them and they just had to have her on the show. A few years later, they went to see her and stayed at the gorgeous La Petraia. “We've got old maps of the property from a couple of hundred years ago and you can look at those maps and see that it's still exactly the same today as it was then. There's the same amount of field and there's the same amount of forest. The house is the same size. It's just the way it is,” Susan Grant McKenna on The Restaurant Guys Podcast 2010 BioSusan McKenna Grant spent several years traveling in Europe and studying cooking, pastry, and artisan bread baking. She attended the Cordon Bleu and Ecole Lenôtre in Paris, the San Francisco Baking Institute, the Ecole Française de Boulangerie d'Aurillac in the Auvergne region of France and the Boscolo Etoile Academy in Italy.In 2001, Susan and her husband, Michael, purchased La Petraia in the Chianti Classico region of Tuscany in Italy. The couple spent fifteen years restoring La Petraia to its origins as a sustainable, mixed working farm. The couple also operated a luxury agriturismo, which included four guest rooms, a restaurant and cooking school. Petraia was the inspiration for Susan's two award winning cookbooks.Susan currently resides in Switzerland where she continues to write about food and sustainable foodways.InfoSusan Leaves La Petraia (click for photos of the property)https://www.susanmckennagrant.com/2015/11/14/farewell-la-petraia/Susan's Bookshttps://www.susanmckennagrant.com/Reach out to The Restaurant GuysIf you're in New Jersey...November 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Lexington, Massachusetts has long been a tourist destination.  The Marquis de Lafayette famously made a visit during his tour of 1824 and the crowds have only grown since then.  The Inn at Hastings Park, established by Cordon Bleu-trained chef Tricia Perez Kennealy is where Revolutionary history and revolutionary hospitality have come together, just in time for the 250th Anniversary of the American Revolution. The Inn at Hastings Park is a 22-room luxury boutique hotel with a restaurant called "Town Meeting Bistro." Join Professor Robert Allison in conversation with the owner and operator of the Inn at Hastings Park Tricia Perez Kennealy on how the Inn is preparing for the 250th Anniversary in Lexington.Tell us what you think! Send us a text message!

In this heartwarming episode, we dive into the power of food, love, and connection with Krista Melanson, also known as the Relationship Chef. Krista, a Cordon Bleu-trained chef and certified relationship coach, shares her unique approach to helping couples strengthen their relationships through the magic of cooking together. Discover how preparing meals as a team can reignite intimacy, build communication, and create lasting memories. Krista also shares practical tips for incorporating fun, creativity, and teamwork into your kitchen, helping you savor every moment with your loved ones. Whether you're in a new relationship or have been together for decades, this episode will inspire you to turn mealtime into moments of deep connection and joy. Krista Melanson aka The Relationship Chef is a Cordon Bleu trained chef and certified relationship coach who works with committed couples to grow and expand their connection. Krista has been with her partner for 7 years and knows how important it is for couples to connect every day and create that happily ever after connect for the future.  She has three grown children, and loves to travel with her partner, her kids and any variation of that! Krista believes in love and the rippling effect of a strong relationship, and wants to help people achieve that through the love language of food.   Find out more about Krista and her work here: Website: krista-marie.com/bistro-chez-vousFacebook: https://www.facebook.com/kristadating

Der 1. FC Nürnberg verliert das Heimspiel gegen seinen Ex-Trainer. Nach dem 0:2 gegen Cristian Fiéls Hertha BSC gibt es rund um den Club nur noch ein Thema: Ist Miroslav Klose noch der richtige Trainer in Nürnberg. Die Verantwortlichen sind mehrheitlich noch der Meinung. Der Podcast sieht es ein wenig anders. Uli Digmayer und Fadi Keblawi verabschieden sich in der neuen und von der Sparkasse Nürnberg präsentierten Podcast-Ausgabe schweren Herzens vom netten Menschen Miroslav Klose. Auch gegen die Berliner zeigt der Club Kloses wieder keine gute Leistung, es stimmt hinten und vorne nicht. Eine Entwicklung? Nicht zu sehen. Und das ist dann nach sechs Ligaspielen und trotz bislang sieben Punkten noch zu wenig. Es wartet: ein Endspiel kommende Woche in Hannover. Dass das die Wende bringt, ist eher unwahrscheinlich. Zur Beruhigung gibt es aber wenigstens zwei Bier - und ein paar Geschichten über Cordon Bleu. Es geht also wie fast immer um alles - und diesmal auch um den Job eines Trainers.

[REUPLOAD] Rozmowa po raz pierwszy została opublikowana 3.07.2019r. Czy zastanawialiście się kiedyś, skąd biorą się najlepsi szefowie kuchni? Czy to kwestia wrodzonego talentu, znajomości i odpowiedniego PR a może wyuczona wiedza? Z pewnością sukces w świecie gastronomi to wypadkowa wielu czynników i nie ma jednej uniwersalnej metody, aby podbić kubki smakowe krytyków na całym świecie. W tym odcinku usłyszycie o jednej z najbardziej cenionych i najstarszych szkół kulinarnej w Wielkiej Brytanii, której absolwenci uzyskują dyplom słynnej francuskiej akademii Cordon Bleu. Na wycieczkę po najciekawszych zajęciach, zaskakujących daniach i niezapomnianych historiach zabierze nas Anna Marciniak. POSŁUCHAJ TAKŻE ROZMOWY Z ANIĄ: - o pracy prywatnego kucharza - o stylizowaniu jedzenia

Christian Historical Fiction Talk is listener supported. When you buy things through this site, we may earn an affiliate commission.Become a patron and enjoy special perks and bonus content.Michelle Griep stops by this week to talk about her new book, Of Gold and Shadows. We discuss how a Christian author deals with supposed curses, her English Garden, and she tells the story of Iron Bridge in England. Patrons hear what makes her a hippie homesteader.Of Gold and Shadows by Michelle GriepThe shadows hold secrets darker than they ever imagined. . . .In 1888 Victorian England, Ami Dalton navigates a clandestine dual life. By day, she strives to establish herself as a respected Egyptologist, overcoming the gender biases that permeate academia. But with a heart for saving black-market artifacts from falling into the wrong hands, she is most often disguised as her alter ego, the Shadow Broker.After eight years in India, Oxford's most eligible bachelor, Edmund Price, has come out of the shadows to run for Parliament and is in search of an Egyptologist to value a newly acquired collection. Expecting a renowned Oxford professor, Edmund instead finds himself entangled with Ami, the professor's determined daughter. As they delve into the treasures, their connection deepens, but trouble emerges when a golden griffin--rumored to bear the curse of Amentuk--surfaces, and they're left to wonder if the curse really is at play, or if something more nefarious is hiding among the shadows. . . ."Don't miss all the romance, adventure, and danger in [this] new page-turner."--JULIE KLASSEN, bestselling author of Shadows of Swanford AbbeyGet your copy of Of Gold and Shadows by Michelle Griep.Michelle Griep is an author, blogger, and occasional super-hero when her cape is clean.Dare I be so bold as to call myself an author? Being that I'm one of those freaks who attended poetry workshops instead of summer camp during my formative years, yes, I will. While other teens busied themselves throwing parties when their parents weren't home, I was the nerd holed up in my room with pen and paper.A RELATIVEI'm a wife of thirty-something years and mother of two sons and two daughters. And yes, it's true…boys are way easier than girls, unless drama is something you crave. The last of my nestlings has flown the homeschooling nest and I'm now a crazy hippy homesteader.A PRINCESSNo, I'm not currently on medication for delusions of grandeur. I am a daughter of a King. Seriously. I take the Bible as inspired truth and that's what it says (Romans 8:16, 17).AN ANGLOPHILEWhat's the deal with me and Great Britain? Beats me. I'm as passionate about anything English as I am about chocolate and java. Oddly enough, I prefer Bronte over Austen, and if you'd like to debate the qualities of Typhoo versus PG Tips, feel free to e-mail me.A CHEFSorry, I did not graduate from the Cordon Bleu. I didn't even cough up the cash to attend. I am, however, a veteran of once-a-month cooking, and you can be, too. Also, if you'd like to email me, I'll send you my favorite brownie recipe. Just go to my contact page and gimme a holler.Visit Michelle's website.Create your podcast today! #madeonzencastr

Jacqueline Wise, a Cordon Bleu trained professional chef, event designer, forager, and avid gardener, is passionate about hosting epic parties and creating delicious meals, especially those involving fire! With experience at The Ritz London, two Michelin Star restaurants, and Buckingham Palace, Jacqueline now runs several food businesses, including @Positivelydeliciousfood for Nomadic Fire-Cookery and Foraging School, @Kelmsleycatering for weddings, and 'Jacqueline Wise Chefs' for luxury fine-dining at home. She is known for her expertise in cooking game, seafood, hyper-seasonal and organic produce, and her focus on soil health and nutrition. Jacqueline has appeared on TV and BBC Radio, winning the Channel 4 show 'Win it cook it.' She is a member of Pasture for Life and The Sussex Wildlife Trust, and is passionate about educating people on sourcing and cooking meals, reducing food waste, and promoting mental and physical health, as well as the health of the planet, through good food. When not cooking, Jacqueline enjoys surfing, sailing, foraging, and gardening with her family near Chichester in West Sussex, England. She is known for her great sense of humor and loves to share food puns, jokes, and her contagious passion and energy as she aims to make a difference, one stomach at a time. We are excited to have Jacqueline join us; with over a decade of experience in BBQing for large gatherings, she will also share her insights on working in hospitality and balancing motherhood and entrepreneurship. Chef Jacqueline has a wealth of tips, tricks, and stories to ignite your passion for cooking!

We're joined today by Rishabh Vir, the co-owner and exec chef at Caia in Golborne Road. Rishabh was working in property in Mumbai before moving over to London to pursue his love for food and trained at the esteemed Cordon Bleu. It was then to work for Heston Blumenthal at the 3 Michelin Starred 'Fat Duck' followed up by bagging a job at one of the best respected restaurants in the city 'Kiln'. Rishabh then met his business partner Tim Lang, best known for Street Feast & Dinerama and they decided to open Caia inspired by all their shared professional experiences. Today we get to sample Rishabhs genius creations, whilst hearing about everything from the Mumbai food scene to deboning chicken feet for Heston to cooking for 70 michelin starred chefs and much more..... ----------- Please leave us a rating and a comment - it really helps other people find us and definitely go and check out the amazing Caia here - https://caia.london/

RediffusionIl est toujours intéressant de s'interroger sur l'origine d'expressions que nous utilisons tous les jours. C'est le cas de l'expression "une levée de boucliers". Quand une décision suscite une "levée de boucliers", cela vaut dire qu'elle provoque un rejet massif et spontané. Il s'agit en quelque sorte d'une réaction viscérale.Mais d'où vient cette expression ? Du fait de son contenu, on l'imagine, elle a une origine militaire. Pour la comprendre, il faut remonter aux tribus germaniques qui, en s'infiltrant peu à peu dans l'Empire romain, ont transmis une partie de leurs coutumes à ses citoyens, et notamment aux légionnaires.Ceux-ci avaient l'habitude de se servir de leurs boucliers pour exprimer leurs sentiments. Ils les frappaient de leurs épées quand ils étaient satisfaits. Et quand ils voulaient désigner leurs chefs, les guerriers germaniques avaient aussi l'habitude de les hisser sur des pavois, de grands boucliers utilisés lors des batailles.Mais quand ils désiraient manifester leur désapprobation, ils montaient le bouclier au niveau de leur bouche. D'où le terme « levée » de boucliers.Intéressons-nous maintenant à l'origine d'une seconde expression, "être un cordon bleu". Une personne qualifiée de la sorte est réputée pour ses talents culinaires.Pourtant, l'origine de l'expression n'a rien à voir avec la cuisine. Elle remonte à un ordre de chevalerie créé en 1578 par le Roi Henri III : l'ordre du Saint-Esprit. Si ce n'était pas l'ordre de chevalerie français le plus ancien, il devint assurément le plus prestigieux.Or, on disait de ses membres qu'ils portaient le « cordon bleu ». Ce terme en est d'ailleurs venu à les désigner. La croix de l'ordre du Saint-Esprit était en effet portée sur un ruban de couleur bleue.Un "cordon bleu" a donc fini par désigner une personne excellant dans un domaine particulier. L'application de cette expression au monde culinaire viendrait de la journaliste Marthe Distel, qui crée, en 1895, la revue "La cuisinière Cordon Bleu" et qui, l'année suivante, fonde l'école du "Cordon Bleu", où l'art culinaire était mis à l'honneur. L'école comprendra bientôt de nombreux établissements. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Tiffany Murray in conversation with David Eastaugh https://www.hachette.co.uk/titles/tiffany-murray/my-family-and-other-rock-stars/9780349727530/ https://www.amazon.co.uk/Family-Other-Rock-Stars-groundbreaking/dp/0349727538 It's the late 1970s and Tiff lives with her mum, Joan, at Rockfield, the iconic recording studios. This place of legend, where some of the most famous rock albums of all time were recorded, is the background to a freewheeling, ever-changing whirlwind of a childhood. Tiff's days are spent running around the farm, making friends with local wildlife and helping out with the endless array of dishes her mum creates to keep the bands fed. She's looking for a dog, she's looking for a father; but the one constant throughout is her and Joan, building an unconventional family in the most unlikely of locations. My Family and Other Rock Stars is Tiff's remarkable, truly unique story of growing up in a rural idyll, of Cordon Bleu cookery and of a childhood where the chances of bumping into Freddie Mercury playing piano, or a group of Hell's Angels turning up to record for Lemmy, or even the hope of David Bowie appearing, were as normal as hopscotch and homework.

Uli Digmayer ist evakuiert worden, Sebastian Gloser denkt nach und Fadi Keblawi vergisst einen Hot-Take. Es ist immer noch Europameisterschaft und es ist immer noch Sommerpause im Ligenbetrieb. Stört bloß beides Ka Depp nicht. In der gefühlt 231. Folge seit dem Ende der Saison 23/24 sprechen die drei Hosts über das vermehrte Auftauchen von Probespielern am Valznerweiher. Es geht in der wieder von der Sparkasse Nürnberg präsentierten Ausgabe außerdem um mittelalte Menschen auf Konzerten, um Lukas Schleimer und um nicht gegebene Handelfmeter. Weitere Themengebiete, die allenfalls oberflächlich diskutiert werden: Christian Mathenia, ein Loch im Max-Morlock-Stadion und die Spielweise von Miroslav Klose beim Testspiel in Hersbruck. Es geht also wie immer um alles und vielleicht spielt auch die Frage eine Rolle. ob Spinat im Cordon Bleu eine Alternative ist.

durée : 00:14:07 - Dans les coulisses de la prestigieuse école de cuisine "Cordon Bleu" - Cette semaine, notre reporter Murielle Giordan a suivi l'une des visites proposées par Paris Face Cachée, l'évènement à ne pas manquer pour visiter des lieux hors du commun. Direction une école de cuisine internationale, située dans le 15e arrondissement et qui existe depuis plus de 120 ans.

Dans ce quiz conso, Olivier Dauvers teste les connaissances des invités de "Ça peut vous arriver". Alors, qui sera élu le "meilleur consommateur" ? Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.

Mes chers camarades, bien le bonjour ! Aujourd'hui on va explorer la signification de deux antiques expressions bien de chez nous, puisqu'on va parler de bouffe et de divertissement ! En effet, “être un cordon bleu”, ou encore “avoir une marotte”, ce sont deux petites phrases qui ont beaucoup changé de sens avec le temps. Alors accrochez-vous, car on va causer ordre de chevalerie, guerre de religion, bouffons, bouffonneries et menues obsessions du Moyen Âge !Bonne écoute ! Become a member at https://plus.acast.com/s/notabenemovies. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This week's battle is dubbed the "Once in a While Meal" and it's going down between Chicken Cordon Bleu and Fish & Chips. Who do you got? Our Sponsors: MOOD - Get 20% off your first order plus a free THCa pre-roll at hellomood.com with promo code TASTEBUDS BetterHelp - [Sal Vulcano & Joe Derosa are Taste Buds] is sponsored by BetterHelp. Visit BetterHelp.com/tastebuds today to get 10% off your first month Learn more about your ad choices. Visit megaphone.fm/adchoices

The Real Wine Show is a fun and irreverant take on a wine trivia game show that's all about the amazing and fascinating people who share the world of wine! Each episode has two segments: the first is a wine news challenge, where the panelists have to decide whether the hosts' news stories are true or false, and the second segment is an emotive blind tasting, where instead of using the typical descriptors (e.g. blackberry, oak, leather), the panelists are asked to talk about the wine based on how it makes them feel, or if the wine were a person, what kind of person would it be. In this episode, joining your hosts Matt Kuhr and Chaad Thomas are: Eric Arsenault, founder of iMenuTech and creator of MenuVative electronic wine lists for restaurants and PairPro app for consumers. Leona Naiki, local wine enthusiast who trained at Paris' Cordon Bleu, as a cheesemonger on the east coast, and worked in the wine department at Ann Arbor's York wine bar and retail shop . Emma Mathis, of Everyday Wines retail shop in Ann Arbor's Kerrytown and who did a stint at the now defunct but legendary Ann Arbor restaurant, Logan, where she trained in wine with the inimitable Kevin Hobart. --- Send in a voice message: https://podcasters.spotify.com/pod/show/realwineshow/message

Lisa is joined by Michelle Dudash who shares tips on eating clean on a budget. Award-winning registered dietitian nutritionist (RDN), Cordon Bleu-certified chef, and author Michelle Dudash creates top-selling and reliable solutions for busy women as they strive to feed themselves and their families nourishing meals while the clock is ticking. Michelle is the author of three books, including the new Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook: Quick and Easy High Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health (Fair Winds Press, June 2021), the top-selling Clean Eating for Busy Families, revised & expanded, and is founder of Spicekick Seasoning Mix.Clean. Fresh. Fast. It is Michelle's mission to make these three principles a part of your everyday food choices. Teaching millions of families how food and health can deliciously co-exist has been Michelle's mission for over 18 years – one meal at a time. From clean eating BBQ fixes, revealing which foods keep you cool in the heat (while not melting in your bag) and snack packs that save your day, Michelle is the expert in empowering you how to approach food with a nutritionist's perspective whether you're in the kitchen or on the road.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5948889/advertisement

Have you, or someone you care about, ever been told by your doctor that everything is normal, even though you barely have enough energy to make it through the day? Do you have an autoimmune condition and are not sure how you should be eating (or never told that what you eat even matters?) Do you have dietary restrictions (either due to a health condition or a desire to take care of your health) and have trouble navigating restaurants and travel without feeling deprived? Do you want to listen to an inspiring story? If you answered YES to any of the above (for yourself or someone you care about), you're going to LOVE my conversation with Ginny Mahar, the Hypothyroid Chef. Here are some of the gems you'll discover in this episode: Why it is 100% possible to be on thyroid medication, with a normal TSH and have thyroid dysfunction How to eat for autoimmune conditions (including Hashimotos) Why you need to be an advocate for YOUR health and you need to TRUST yourself. If something feels off, it IS! How to navigate travel and eating out when you have dietary restrictions Ginny Mahar, FMCHC, is a thyroid health and cooking coach who teaches Thyroid Thrivers how to cook well, eat well, and live well so they can FEEL WELL. Ginny has a 20+ year background as a Cordon Bleu-trained chef, food writer, and cooking instructor, but her career took a turn after a Hashimoto's diagnosis in 2011. Through her personal health transformation, she became a passionate thyroid advocate on a mission to empower and support others on their healing journeys. She hosts a group health coaching community called The Thrivers Club and works with clients one-on-one as a Functional Medicine Health Coach. Ginny shares thyroid-friendly recipes and lifestyle content on http://hypothyroidchef.com , and the Thyroid-healthy Bites Podcast. Let's dive in! Tanja x LINKS: Travel friendly tips from Ginny: https://www.hypothyroidchef.com/blog/travel-friendly-foods-for-thyroid-thrivers Ginny's Instagram: https://www.instagram.com/hypothyroidchef/ FVY Podcast: Thyroid and Your Metabolism: https://www.tanjashaw.com/fvy339/ Hashimotos's Protocol by Izabella Wentz: https://amzn.to/3MyJmFL  

Il est toujours intéressant de s'interroger sur l'origine d'expressions que nous utilisons tous les jours. C'est le cas de l'expression "une levée de boucliers". Quand une décision suscite une "levée de boucliers", cela vaut dire qu'elle provoque un rejet massif et spontané. Il s'agit en quelque sorte d'une réaction viscérale. Mais d'où vient cette expression ? Du fait de son contenu, on l'imagine, elle a une origine militaire. Pour la comprendre, il faut remonter aux tribus germaniques qui, en s'infiltrant peu à peu dans l'Empire romain, ont transmis une partie de leurs coutumes à ses citoyens, et notamment aux légionnaires. Ceux-ci avaient l'habitude de se servir de leurs boucliers pour exprimer leurs sentiments. Ils les frappaient de leurs épées quand ils étaient satisfaits. Et quand ils voulaient désigner leurs chefs, les guerriers germaniques avaient aussi l'habitude de les hisser sur des pavois, de grands boucliers utilisés lors des batailles. Mais quand ils désiraient manifester leur désapprobation, ils montaient le bouclier au niveau de leur bouche. D'où le terme « levée » de boucliers. Intéressons-nous maintenant à l'origine d'une seconde expression, "être un cordon bleu". Une personne qualifiée de la sorte est réputée pour ses talents culinaires. Pourtant, l'origine de l'expression n'a rien à voir avec la cuisine. Elle remonte à un ordre de chevalerie créé en 1578 par le Roi Henri III : l'ordre du Saint-Esprit. Si ce n'était pas l'ordre de chevalerie français le plus ancien, il devint assurément le plus prestigieux. Or, on disait de ses membres qu'ils portaient le « cordon bleu ». Ce terme en est d'ailleurs venu à les désigner. La croix de l'ordre du Saint-Esprit était en effet portée sur un ruban de couleur bleue. Un "cordon bleu" a donc fini par désigner une personne excellant dans un domaine particulier. L'application de cette expression au monde culinaire viendrait de la journaliste Marthe Distel, qui crée, en 1895, la revue "La cuisinière Cordon Bleu" et qui, l'année suivante, fonde l'école du "Cordon Bleu", où l'art culinaire était mis à l'honneur. L'école comprendra bientôt de nombreux établissements. Learn more about your ad choices. Visit megaphone.fm/adchoices

Il est toujours intéressant de s'interroger sur l'origine d'expressions que nous utilisons tous les jours. C'est le cas de l'expression "une levée de boucliers". Quand une décision suscite une "levée de boucliers", cela vaut dire qu'elle provoque un rejet massif et spontané. Il s'agit en quelque sorte d'une réaction viscérale.Mais d'où vient cette expression ? Du fait de son contenu, on l'imagine, elle a une origine militaire. Pour la comprendre, il faut remonter aux tribus germaniques qui, en s'infiltrant peu à peu dans l'Empire romain, ont transmis une partie de leurs coutumes à ses citoyens, et notamment aux légionnaires.Ceux-ci avaient l'habitude de se servir de leurs boucliers pour exprimer leurs sentiments. Ils les frappaient de leurs épées quand ils étaient satisfaits. Et quand ils voulaient désigner leurs chefs, les guerriers germaniques avaient aussi l'habitude de les hisser sur des pavois, de grands boucliers utilisés lors des batailles.Mais quand ils désiraient manifester leur désapprobation, ils montaient le bouclier au niveau de leur bouche. D'où le terme « levée » de boucliers.Intéressons-nous maintenant à l'origine d'une seconde expression, "être un cordon bleu". Une personne qualifiée de la sorte est réputée pour ses talents culinaires.Pourtant, l'origine de l'expression n'a rien à voir avec la cuisine. Elle remonte à un ordre de chevalerie créé en 1578 par le Roi Henri III : l'ordre du Saint-Esprit. Si ce n'était pas l'ordre de chevalerie français le plus ancien, il devint assurément le plus prestigieux.Or, on disait de ses membres qu'ils portaient le « cordon bleu ». Ce terme en est d'ailleurs venu à les désigner. La croix de l'ordre du Saint-Esprit était en effet portée sur un ruban de couleur bleue.Un "cordon bleu" a donc fini par désigner une personne excellant dans un domaine particulier. L'application de cette expression au monde culinaire viendrait de la journaliste Marthe Distel, qui crée, en 1895, la revue "La cuisinière Cordon Bleu" et qui, l'année suivante, fonde l'école du "Cordon Bleu", où l'art culinaire était mis à l'honneur. L'école comprendra bientôt de nombreux établissements. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Victoria Granof found her way to food styling over 15 years ago after being a pastry chef.  She has been a Cordon Bleu crew, a James Beard Award Finalist, and having the privilege to work side by side with Irving Penn for several years.  At the height of her career, she was given the opportunity to learn to become a director which is now her absolute passion. She is creative, funny, talented, and a true inspiration for all working women. Remember to stay safe and keep your creative juices flowing!---Tech/Project Management Tools (*these are affiliate links)Buzzsprout*Airtable*17hats*ZoomPodcast Mic*

In this episode we share the A-Z of French food. France is the nation that invented the restaurant, haute cuisine and Cordon Bleu, the pique-nique, baguettes and crème brulée. The French certainly live to eat, not eat to live. The great American cook Julia Child once said, ‘In France, cooking is a serious art form and a national sport'. She was not exaggerating. If the French are not talking about food – what they will have for lunch or dinner, prepare for guests or a celebration – they're shopping for meals, planning to cook or eating. Food is on everyone's lips!Plus a listener asks a question about castles in France – do you know how many there are? Let's just say if you visited one a day – it would take you more than 120 years to see them all! Follow us: On Twitter On Instagram On Facebook On The Good Life France's website On Paris Chanson's Thanks for listening!

Chef Barbara was born in Rome, educated at the Cordon Bleu, raised by her mother who taught her to use fewer ingredients but of the utmost quality, beautifully presented. Her passion for cooking is surpassed only by the love for fine art and classical music. Tune in to hear Charles and Barbara talk about life lessons.