Podcasts about Cordon Bleu

Today on another encore episode of the Rarified Heir Podcast, we are continuing a theme from last week's episode (and the week prior) with guest Carrie Mithchum, daughter of actor Christopher Mitchum and granddaughter of the towering figure Robert Mithcum. So what's the theme? Well, Carrie is related to guest Suzanne Lloyd and right after our conversation with Suzanne, she asked us if we wanted to talk to Carrie and welp, here we are. So thanks Suzanne. Like her father and grandfather (as well as her son, her uncle, brother) Carrie Mitchum began her career as an actress and as we learn, she pivoted to a career as a chef after a stint at the Cordon Bleu in Paris. She's also a philanthropist since our last chat launched a website, Mitchums Kitchen with recipes, merch, a blog and much more. Carrie talks to us about growing up around acting with her dad Christopher as they travelled around the world as he tool parts that took him to foreign countries like Thailand and Hong Kong for films like H-Bomb and Spain for a film called Nightmare City. Her story about her youth on sets in the middle of nowhere are fascinating. We also speak to Carrie about what it was like spending time with her grandfather on the set of the film, That Championship Season as well as discussing his time as riding the rails before he became an actor, his poetry, his music career with albums like Calypso – Is Like So and That Man Robert Mitchum…Sings. We discuss Mitchum's favorite food, the dreaded tabloids, the Harold Lloyd collection and her love of animals. Take a listen to this encore episode of the Rarified Heir Podcast.

Avec Matt, Antho, Ju et Teddy !Un record du monde de barbecue devait simplement nous apprendre qu'on peut cuire de la viande pendant 74 heures.Finalement, on a surtout découvert qu'il existe des gens capables de mettre un cordon bleu sur un barbecue.Dans ce nouvel épisode de Culture et Postillons, on démarre avec une vraie actu : le plus long barbecue du monde, organisé dans la métropole de Lyon, avec des tonnes de viande et des milliers de repas servis.Mais comme souvent chez nous… ça dérape très vite.Entre techniques de cuisson douteuses, souvenirs de soirées étudiantes, débats culinaires improbables et révélations qui choquent tout le plateau, cet épisode devient progressivement un hommage involontaire à la cuisine “on tente un truc et on verra bien”.Et honnêtement… le pire, c'est qu'on n'est pas totalement certains que le cordon bleu au barbecue soit une mauvaise idée.Après cet épisode, soit vous aurez faim… soit vous regarderez votre barbecue différemment.Enjoy^^Marcus

durée : 00:07:29 - Sur ICI Lorraine, le menu du jeudi avait tout pour plaire : une mousseline de saumon à la crème de cresson en entrée, un cordon bleu maison avec fricassée de champignons en plat, puis une tarte sans pâte à la pistache et aux cerises en dessert. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally, we speak with author Ronni Lundy, author of the James Beard Award-winning book, Victuals: An Appalachian Journey. Ronni breaks down through some of the myths surrounding the isolated region. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally, we speak with author Ronni Lundy, author of the James Beard Award-winning book, Victuals: An Appalachian Journey. Ronni breaks down through some of the myths surrounding the isolated region. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In Part 2, we pick up right where we left off in Part 1, with Gina's first official address in San Francisco. In talking about finding a place to live in The City, Gina mentions that all her friends either live in rent-control apartments they've been in forever, or they're able to live in a place that someone in their family bought and has kept in the family. When she tells me where that first apartment in SF was, I let her know that my first place here, back in 2000, was less than a block away. As we're name-dropping hotspots on the block, I have a brain fart and can't remember the name of Cordon Bleu, the rad greasy-spoon Vietnamese joint still there on California near Polk. From that first apartment, Gina would take Muni to her job over in Potrero Hill. Back then, in the days before smartphones, she'd read on her long, chill Muni rides. She'd come home, make dinner with her roommate, and maybe head out to Polk Street or for karaoke in the hood. That AmeriCorp VISTA gig lead to a job doing literacy work. At that part-time job, Gina also started doing events. She also ran a non-profit dance company, and was trying her best to make both things work out for her. We step back to talk about Funkanometry SF, Gina's dance company. It started in LA, moved north, and the founders handed Gina the keys, so to speak. That happened in Gina's senior year at Berkeley. Because the dancers she was directing were older and more experienced, and because she had literally no experience running a non-profit or a business, she went to Barnes and Noble to buy a copy of a book from the "For Dummies" series. In Gina's time running it, Funkanometry took off. They received invitations to perform internationally, to places like the Philippines, the UK, and Colombia. On the back end, Gina figured out a way to pay herself $600 a month. She felt like she'd made it. Despite all those successes, though, the company didn't make money. The low-paying, part-time job and non-profit dance company was fun, but it wasn't meant to last. She got hit up on LinkedIn by a recruiter for Google and got an interview. Gina had reservations and talked with her mom about them. Lillian told her to daughter to go and listen to what they have to say, and so that's what Gina did. After the interview, she still didn't know if it was a good fit, but she accepted the offer regardless. She was now a software engineering recruiting coordinator at Google. To get to work, Gina took the infamous Google bus. As someone from The Bay who already had immense pride in her city, she felt ashamed. The money was good, but standing in line to wait for the hated busses felt bad. When cars or pedestrians passed by while she waited, she wanted to let them know that she wasn't "one of those people," that she's from here and runs a non-profit dance company. It didn't matter. Her internalized shame remained, but she says the job was fun enough to make up for it. That Google contract job turned into full-time work, and Gina stayed at the company for seven years. During this time, Gina met and started dating a San Franciscan who grew up in the Inner Richmond. They got engaged and Gina moved to that hood. She still worked at Google and now waited for their corporate bus in a chiller area with fewer protests. Then Gina's family suffered a tragic loss. One of her first cousins died by suicide. She says the experience "broke [her] family open," meaning it obviously hurt them all, but it also brought them closer. It made waiting for the Google bus that much more impossible for Gina, too. She'd moved into a new role at the company and was doing events for them. She decided it was time to branch out on her own and do what she loves. She was able to go part-time while launching her own events company. She'd tried to quit, but Google asked her to stay on. It ended up serving her well, as it provided some needed income while she undertook all the stuff it takes to start a company from scratch. The first event she produced under her new moniker, Make It Mariko, was Undiscovered SF, which began in 2017 as the first Filipino night market in SOMA. The first Undiscovered SF was such a success that it inspired Gina to transition Make It Mariko to her full-time work. The stories goes like this: A friend let her know about the nonprofit SOMA Pilipinas. She met with those folks and pitched a launch event. They applied for and received a $5K grant to do the event. A friend was able to wrangle $150K on top of that. That one launch event turned into six events, spaced out one per month. In 2020, Undiscovered SF went virtual. Gina had her tech background, and they had plenty of time to transition. This allowed them to connect Filipinos across the diaspora, sitting on panels and interacting with one another. And of course, there were DJs from all over. Prior to the pandemic, in addition to many other kinds of events, Make It Mariko had quite a lot of corporate event-planning business. Since COVID, though, a lot of that went away. Gina decided she wasn't gonna sit around and wait for big events to hire her company. She wanted to build on the success of self-produced events like Undiscovered. The seeds of what became POC Food and Wine were planted. Gina loves wine. During the pandemic, she got a scholarship to join a wine program where she was able to dive into that world. One of the topics was pairing, and so she was able to take that knowledge and apply it to the POC Food and Wine Festival, pairing POC chefs with specific wines and other beverages. Attendees were encouraged, but not required, to navigate the space and its makers along the lines laid out for them by Gina and her staff. I'll just say: It was one of the best, most unique experiences I've had in my 26 years here in the Bay Area. We end the episode with me letting Gina know how much I also enjoyed this year's Love Thy City event, which took place in February. It was to celebrate Make It Mariko's 10th anniversary and to establish a relationship with The Foundary space in South of Market. The love (right there in the name) that night was palpable—love of San Francisco, of community, of one another. All of these events—Undiscovered, POC Food and Wine Festival, Love Thy City—for me show how dedicated Gina and her people are to uplifting real people doing extraordinary things. Find Gina all over the place, really: Brave New Spaces, whose goal is to help creatives eventually own their spaces Make It Mariko, her events company Photography Mason J.

Frankens beste Fußballer treffen am Sonntag im Ronhof aufeinander, das großen Podcast-Derby ist bereits jetzt zu hören. In der gemeinsamen Folge von Ka Depp und Fürther Flachpass diskutieren Uli Digmayer, Fadi Keblawi und Chris Sehm darüber, wer als Favorit ins 276. Franken-Derby geht und warum ein Sieg nicht nur für die abstiegsgefährdete Spielvereinigung Greuther Fürth so wichtig wäre, sondern auch für den 1. FC Nürnberg. Nachdem sich Podcaster in der Vorwoche an gleicher Stelle bereits zu einem Derby-Quiz verabredet hatten, wurde jetzt noch einmal ausführlich geplaudert. Über den Stellenwert dieses ewig jungen Vergleichs, über die emotionale Vergangenheit des Schlagabtauschs zwischen Nürnberg und Fürth und darüber, wo man am Sonntag auf dem Weg zum Ronhof am besten kein Cordon Bleu essen kann. Im Derby-Check liegt einer der Vereine knapp vorne, doch in der Trainerbewertung sind sich alle drei relativ einig. Präsentiert wird die Folge von der Sparkasse Nürnberg und der Sparkasse Fürth.

Frankens beste Fußballer treffen am Sonntag im Ronhof aufeinander, das großen Podcast-Derby ist bereits jetzt zu hören. In der gemeinsamen Folge von Ka Depp und Fürther Flachpass diskutieren Uli Digmayer, Fadi Keblawi und Chris Sehm darüber, wer als Favorit ins 276. Franken-Derby geht und warum ein Sieg nicht nur für die abstiegsgefährdete Spielvereinigung Greuther Fürth so wichtig wäre, sondern auch für den 1. FC Nürnberg. Nachdem sich Podcaster in der Vorwoche an gleicher Stelle bereits zu einem Derby-Quiz verabredet hatten, wurde jetzt noch einmal ausführlich geplaudert. Über den Stellenwert dieses ewig jungen Vergleichs, über die emotionale Vergangenheit des Schlagabtauschs zwischen Nürnberg und Fürth und darüber, wo man am Sonntag auf dem Weg zum Ronhof am besten kein Cordon Bleu essen kann. Im Derby-Check liegt einer der Vereine knapp vorne, doch in der Trainerbewertung sind sich alle drei relativ einig. Präsentiert wird die Folge von der Sparkasse Nürnberg und der Sparkasse Fürth.

Hoy nos acompaña el joven cocinero Gabriel Navarro Oliveros, todo un prodigio de la cocina, el cual ha sido galardonado con el "Premio Promesas de la alta cocina" con su XIV edición de la mano del Cordon Bleu en Madrid.

One of my favorite parts about writing my chocolate book was getting to explore, and share, the world of chocolate. Chocolate is a pretty wonderful ingredient all by itself. But I wanted to feature friends in the chocolate world, so I culled recipes from bakers, pastry chefs, chocolatiers, cookbook authors, and even bartenders for the book. For the revision of The Great Book of Chocolate, I completely rewrote the book (since so much has changed!) and wanted to include a chocolate marshmallow recipe. So I thought about Amanda Bankert of Boneshaker donuts in Paris, who taught me how to make vegan marshmallows, which were game-changers since many people have asked me about substitutions for the gelatin and egg whites that are normally used in marshmallow recipes. Subscribe to my newsletter to get recipes, videos, stories from Paris, and more, sent right to your Inbox!Amanda is one of the most fun people I know, and is also a graduate of the prestigious Cordon Bleu cooking school in Paris. So when revising The Great Book of Chocolate, I thought, “Why not veganize chocolate marshmallows?” With the book coming out in less than a month, I then thought, “Wouldn't it be fun to have Amanda come over and make them with me in my kitchen?”So we made a video of us preparing them together. We had such a good time whipping them up, and it's great that anyone - vegan or not - can enjoy these delicious marshmallows. And next time you're in Paris, stop by Boneshaker for a donut and a cup of coffee. Like Amanda, her shop is one of the most fun things in Paris. And if you see her behind the counter, say hi for me, and enjoy the video!A few helpful tips to read before making the recipe:* Be sure to stir and scrape the bottom of the pot while the syrup is cooking to scrape up any agar-agar that's sticking to the pan.* The better (and darker) the cocoa powder, the tastier the marshmallows will be. I like Valrhona cocoa powder and Guittard cocoa rouge. King Arthur sells a double dark cocoa blend that I haven't tried, but any Dutch-process cocoa powder will do. Hershey's Special Dark is a sleeper in this category, and affordable.* You may have to do a bit of shopping to get the xanthan gum and agar-agar, a natural gelatin substitute, which, interestingly, is sold in French grocery stores. Natural food stores or online shops are good places to look where you live. In Paris, G. Detou sells them, as well as cream of tartar. The good thing is, you'll have them on hand for next time : ) * Aquafaba is the chickpea cooking liquid found in canned chickpeas, not jarred, nor is it the liquid from dried chickpeas that you cook at home. (Interestingly, aquafaba was “discovered” by a French opera singer.) In the U.S., generally one 15-ounce/425g can yields 3/4 cup (180ml) liquid, but you may want to get an extra can just to be sure. (You can use the chickpeas to make my really good hummus.) * It's nice to have a helper in the kitchen to steady the bowl while you fold in the cocoa powder, as I did with Amanda. If you're by yourself, resting the mixing bowl on a silicone baking mat will help keep the bowl in place. * And don't forget to pre-order The Great Book of Chocolate - it's out May 5th and you'll be the first to get a copy! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

I've come up with a way to make Chicken Cordon Bleu that's super-easy, by stacking the ingredients instead of stuffing them. And even better, now you can make it your air fryer! Recipe: Air Fryer Chicken Cordon Bleu from COOKtheSTORY. Here are the links mentioned in this episode: #adAir Fryer Chicken Cordon BleuChicken Cordon Bleu StacksThe All New Chicken Cookbook Here's the Recipe Of The Day podcast episode page with all of our recipe links, and you can subscribe to the show there too. Join my COOKforTWO Community here! Follow me on social media TikTok, Instagram, Facebook, or Pinterest Newsletter: CookTheStory.com Websites: COOKtheSTORY.com and TheCookful.com Have a great day! -Christine xo

Trotz Nebel sind Hanna und Zora bester Laune – vor allem wegen Bärlauch. Hanna hat direkt zugeschlagen und ein Menü mit Cordon Bleu daraus gemacht, während Zora sich an ein Bärlauch-Tzatziki gewagt hat. Hanna war außerdem auf einer Kochbuch-Releaseparty – schön war's. Zora hat sich derweil ein potenzielles Studio angeschaut, ist aber noch nicht ganz überzeugt. Unter dem Motto „Brot und Bräute“ hat Zora Freundinnen eingeladen, um nochmal über Brautmode zu sprechen – mit unerwartetem Ende: Der Fernseher fällt von der Wand. Im Service geht es um Aprilscherze aus der Foodbranche und den Start der Spargelsaison 2026. Außerdem gibt es eine neue Ausgabe von „Probleme am Herd“: Wie geht man richtig mit Brettern um, auf denen Fleisch oder Fisch geschnitten wurde? Und wie sauber sollte eigentlich die Spüle sein? Im Dreierlei geht es diesmal um Grundregeln in der Küche. Beim Feierabendbier ist Hanna wieder voll im Saft-Game und freut sich auf ihre Zeit auf Rügen – bekannt als Bärlauch-Paradies. Zora bereitet sich auf kommende Fernsehshows vor und ist außerdem wieder in der Weidenkantine im Einsatz.

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.

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

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!

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.

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

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