Podcast appearances and mentions of Marco Pierre White

 Today's poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square's payments, point of sale and reporting capabilities. Whether you're a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit 

Helen sits down with legendary chef Marco Pierre White today to discuss his collab with a food delivery service in Dubai, the relevance (or not) of Michelin, and why he hates a tasting menu. It seems everyone is collaborating in Dubai’s kitchens at the moment. But why? Chef Akmal Anuar and Chef Alessandro Salvatico let us in on the benefits of a four-hands dinner. And with one of Dubai’s hottest openings now under their belts, Johnny Tomazos, and Chef Praba Manickam of The Cullinan join Helen in the studio.See omnystudio.com/listener for privacy information.

This week on Hey Sis, Eat This, we are joined by the one and only Chef Asheesh Danee. Born in Nairobi, Chef Asheesh first fell in love with cooking in the kitchen of his vegetarian mother, where he became the taste tester when she cooked meat dishes for the family. Chef Asheesh shares with us his favorite cuisines, his cooking conundrums, and his go to date night steak dinner. His training in London, Paris, and Italy is reflected in his expertise in an array of cuisines, proving that there is nothing he can't make. Whether it's his famous vodka infused Pani Puri, inspired by the street food in India, or his signature Chicken Tikka Ravioli to simple sous vide steaks for his girlfriend, his range as a Chef is unlike anything we've seen on this show.  We learn how his extraordinary skills were honed from training under Marco Pierre White and catering Rugby matches for 105,000 people to garden parties for the Queen of England, Elizabeth the Second. While he won't confirm or deny that he cooked for Princess Diana, he does spill the Earl Grey tea on being the first non military chef to work at Buckingham Palace under the world famous chef to the Queen, Robert Irvine.  The fascinating Chef Asheesh who's trained all over the world and fed the cast of thousands, continues to wow his celebrity clients with his unique cuisine drawing inspiration from his travels around the globe. You cannot fit his style in a box and that's what makes him so special! This episode will have you placing an order for Indian take out while binge watching The Crown.  Cheerio, Y'all! Everything Chef Asheesh Chef Asheesh's Website: https://opulentchefs.com/ Chef Asheesh's Instagram: @asheeshdanee What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

Parents call in for advice from teen coach Maysa + We make 4 massive announcements for comedy and music fans + Pro MMA Fighter and MAFS star Jayden Eynaud joins us in the studio!See omnystudio.com/listener for privacy information.

When I was at uni, I'd come home from a day of lectures and put Raymond Blanc's shows on my laptop - he was my safe space, and watching him would always calm any anxiety and make me feel calm. So when he replied to my message inviting him onto my show, excited is an understatement. Raymond is a true legend of the culinary world - holding two Michelin stars for the last 41 years, mentoring some of the greatest - from Heston Blumenthal to Marco Pierre White - and being entirely self-taught! You could say there's a romance to his childhood, but growing up in post-war France was far from easy; gardening a lot of their own food, the hard work instilled by his father, combined with his obsession with the details, led him to seek excellence, becoming the best cleaner, the best waiter, the best chef and ultimately cultivating the best culinary experience in the country. Then during the pandemic, Raymond nearly lost it all when he developed a very serious case of COVID, but his relentless drive never faded, making a full recovery.Raymond's story is one of boldness and strength, how through grit, humility and a deep belief in your craft, you can create joyYou can also follow us on Instagram and Tiktok @greatcompanypodcast and if you've got thoughts, questions and comments, you can email us at greatcompany@jampotproductions.co.uk--THE CREDITSExec Producer: Jemima RathboneAssistant Producer: Gurlina HeerVideo: Jake Ji & Ryley KirbySocial Media: Laura CoughlanGreat Company is an original podcast from JamPot Hosted on Acast. See acast.com/privacy for more information.

On this week's Spectator Out Loud: Owen Matthews reads his letter from Rome (1:21); Matthew Parris travels the Channel Islands (7:53); Reviewing Minoo Dinshaw, Marcus Nevitt looks at Bulstrode Whitelocke and Edward Hyde, once close colleagues who fell out during the English civil war (15:19); Angus Colwell discusses his Marco Pierre White obsession, aided by the chef himself (21:26); and, Sean Thomas provides his notes on boredom (26:28).  Produced and presented by Patrick Gibbons.

On this week's Spectator Out Loud: Owen Matthews reads his letter from Rome (1:21); Matthew Parris travels the Channel Islands (7:53); Reviewing Minoo Dinshaw, Marcus Nevitt looks at Bulstrode Whitelocke and Edward Hyde, once close colleagues who fell out during the English civil war (15:19); Angus Colwell discusses his Marco Pierre White obsession, aided by the chef himself (21:26); and, Sean Thomas provides his notes on boredom (26:28).  Produced and presented by Patrick Gibbons.

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

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

What does it take to go from a turbulent childhood to building a global culinary empire and redefining what it means to lead under pressure?Gordon Ramsay isn't just a Michelin-starred chef and television icon—he's a master of high performance. In Humble Pie, Ramsay opens up about his abusive upbringing, early football dreams, brutal kitchens, and the mindset that propelled him to global success.Join Dr. Duncan Simpson and Dr. Greg Young as they dive into the fire of Ramsay's world—unpacking the grit, pain, and precision that shaped one of the most relentless performers of our time.

We zijn nóg een keer op bezoek in Dordrecht. Vera Andreas van Toko Y-von in Dordrecht en stadgenoot en chefkok Cees Timmerman van DeliCees (en sinds kort een nieuw restaurant La Cebolla) praten met host Petra Possel over Indisch eten, opgroeien in gezinnen waar geen weelde heerst, vriendschappen en je onderscheiden in je vak. En iedereen had in die tijd een afro-kapsel, behalve Cees.Cees Timmerman - cuisinier en ondernemer - heeft net de deuren geopend van restaurant La Cebolla. Het mag van Cees en zijn vrouw Ester Weber niet een ode aan de ui heten maar onder ons gezegd: dat is het natuurlijk wel. Na een leven lang koken op steeds hoger niveau werd het tijd voor 'gewoon lekker eten' waarbij de inspiratiebronnen te vinden zijn in Zuid-Europese landen. Cees citeert Marco Pierre White: at the end of the day it's just food, isn't it? De rechterhand van Cees - keukenchef Linda Wolst - werkt ondertussen hard om alles op het bord te brengen wat door Cees wordt besproken en aan tafel wordt geproefd.Dochter uit een Indisch ondernemersgezin Vera Andreas is eigenaar van toko Y-von die al meer dan vijftig jaar in Dordrecht bestaat. De eerste jaren van het bedrijf zijn haar zeer dierbaar, lief en leed werden gedeeld met de familie.Tante Mien en oma kwamen natuurlijk mee.In 1962 kwam Vera uit Nieuw-Guinea in Dordrecht, in een pension. Het eten viel niet in de smaak: andijvie met aardappels. Veel Indische mensen gingen stiekem op hun kamertje toch Indisch koken. Nu zet Vera zich in om de Indische identiteit en cultuur met een jongere generatie te delen. Cees kwam als jong ventje in de eerste klas van de lagere school bij Vera's familie over de vloer. Hij wist niet meer dan van bruine bonen en patat en keek zijn ogen uit!Keukenprins Pieter heeft het vandaag zowaar gemakkelijk: een beetje atjar (Indisch tafelzuur) en de rest komt in hoog tempo op tafel door het werk van Cees Timmerman die een compleet diner geïnspireerd op de uienfamilie serveert. En nee, dat is nog niet genoeg want hartsvriendin Vera Andreas brengt ook allerlei lekkers mee uit haar toko. Cees knabbelt ondertussen zwaar nostalgisch op een stukje krokant gebakken rijst. "Kerak", zo klinkt het en zo heet het! Niet zomaar rijst: de aangekoekte rijst uit de stomer die eerst op de verwarming van de jaren-70 flat te drogen werd gelegd en daarna knapperig in de olie werd gebakken. Dat gaat nu wel anders...Met dank aan onze Culinaire Vriend: Hofweb.nlWil je Culinaire Vriend worden? Mail dan met adverteren@smakelijkpodcast.nl

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Michael Lambie is a renowned chef and restaurateur who has significantly influenced Melbourne's dining scene since the late 1990s. Originally from the UK, Lambie trained under esteemed chefs, including Marco Pierre White and Alain Roux, before relocating to Australia. In Melbourne, he made his mark with establishments such as Stokehouse, Circa at The Prince, Taxi Dining Room, and Lucy Liu. After selling Lucy Liu in 2020 and a brief period in Queensland, Lambie returned to Melbourne to open Juni in late 2024. Named in honour of his late mother, June, Juni offers a contemporary pan-Asian menu which includes dishes that nod to some of Michael's favourites across his career. Michael tells the best stories about chef life in the nineties: wild kitchens, big personalities, and the industry's transformation into what it is today. I loved every minute of this chat, and I could have listened to Michael for hours.

In this episode, Louis is joined by celebrity chef and best–selling cookbook author, Jamie Oliver. Jamie tells Louis about his public feuds with Gordon Ramsey and Anthony Bourdain, chopping part of his finger off on live TV, and why his jerk rice caused such a stir. Plus, Louis provides some recipe tips…     Warnings: Strong language, as well as discussion around food production that may upset some listeners. Visit spotify.com/resources for information and resources.      Links/Attachments:   TV Show: ‘The Naked Chef' (1999) – BBC  https://www.youtube.com/watch?v=4-CeoHHDYw8    TV Show: ‘Louis Theroux's Weird Weekends' (1998) – BBC (UK only)  https://www.bbc.co.uk/iplayer/episodes/b006w7gn/louis-therouxs-weird-weekends    Jamie's Italian https://italian.jamieoliver-rg.com/    Book: Simply Jamie, Jamie Oliver (2024)  https://www.jamieoliver.com/recipes/books/simply-jamie    TV Show: ‘Jamie's Kitchen' (2002) – Channel 4  https://www.imdb.com/title/tt0358844/    TV Show: ‘Jamie's School Dinners' (2005) – Channel 4  https://www.youtube.com/watch?v=DG66rKiNkw4    ‘Lads, Gak and Union Jacks: The Oral History of ‘Cool Britannia'' - Vice  https://www.vice.com/en/article/lads-gak-and-union-jacks-the-oral-history-of-cool-britannia/     Song: ‘Jiggle Jiggle', Louis Theroux and Duke & Jones (2022)  https://open.spotify.com/artist/016Rz5DsXUPPxosNTZLYcv    TV Show: ‘Only Fools and Horses' (1981 - 2003) – BBC (not available to watch)  https://www.bbc.co.uk/programmes/b006xthd    Harvey's, London (1987 – 1993)  https://www.thegoodfoodguide.co.uk/editorial/GFG-archives/1988-to-1993-marco-pierre-white-at-harveys--six-years-that-inspired-a-new-generation-of-chefs#    Book: White Heat, Marco Pierre White (1990)  https://www.worldofbooks.com/en-gb/products/white-heat-25-book-marco-pierre-white-9781845339906?price=27.00    Book: Kitchen Confidential, Anthony Bourdain (2000)  https://www.worldofbooks.com/en-gb/products/kitchen-confidential-book-anthony-bourdain-9781408845042?sku=NGR9781408845042&gad_source=1&gclid=Cj0KCQiAj9m7BhD1ARIsANsIIvBU0sOfPH6enBc2Qpztul1QXcMLLn8uut7WbtMgryXA3UkvNOMH3gEaAmMtEALw_wcB    ‘Jamie Oliver's Empire Collapses as 22 UK Restaurants Close' – The Guardian  https://www.theguardian.com/food/2019/may/21/jamie-oliver-jobs-administrators-restaurants-jamies-italian    Book: The Naked Chef, Jamie Oliver (1999)  https://www.worldofbooks.com/en-gb/products/naked-chef-book-jamie-oliver-9780718143602?sku=GOR001223048&gad_source=1&gclid=Cj0KCQiAj9m7BhD1ARIsANsIIvD4Smq_BjCdfmuhtcCExQXMOuf2ipLA-EDglvrr5ithxbO71JFNRJkaAuKPEALw_wcB    Bite Back 2030  https://www.biteback2030.com/    ‘I Was a Cookbook Ghostwriter' – The New York Times  https://www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html#:~:text=Julia%20Turshen%2C%20who%20is%20writing,a%20culinary%20romp%20through%20Spain.    Podcast: ‘Young Again with Kirsty Young' - BBC Sounds  https://www.bbc.co.uk/programmes/m001rgtq    TV Show: ‘Jamie: Fast and Simple' (2024) – Channel 4  https://www.channel4.com/programmes/jamie-fast-and-simple    Credits:  Producer: Millie Chu   Assistant Producers: Maan al-Yasiri and Emilia Gill Production Manager: Francesca Bassett   Music: Miguel D'Oliveira   Audio Mixer: Tom Guest  Video Mixer: Scott Edwards   Shownotes compiled by Immie Webb   Executive Producer: Arron Fellows       A Mindhouse Production for Spotify   www.mindhouse.co.uk     Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Principle of Hospitality podcast, Leon kennedy interviews legendary chef Michael Lambie, delving into his illustrious career from his early days in North London's Camden Town to his defining roles in Melbourne's top eateries. Lambie shares captivating stories from working in renowned kitchens like Claridge's, Waterside Inn, and under iconic chefs such as Marco Pierre White. He discusses pivotal moments that shaped his approach to hospitality, like his transformative experiences at Circa and creating the groundbreaking restaurant, Lucy Liu. Now on the cusp of opening a new venture, 'JUNI,' Lambie explores his refined vision, blending culinary excellence with a vibrant bar-focused atmosphere. This episode is a treasure trove of insights for those passionate about the dynamic world of hospitality.Please find our guest information here:Website:https://www.junimelbourne.com.au/Instagram: https://www.instagram.com/michael.lambie/https://www.instagram.com/junimelbourne/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

How do you summarise the impact Phil Howard has had on the London food scene, well it's impossible to do so! Having earnt his stripes working under the holy trinity of; Marco Pierre-White, Simon Hopkinson & The Roux Brothers, he truly burst onto the scene when he opened the iconic restaurant 'The Square' which went onto garner 2 Michelin Stars. Since then he's opened two more restaurants in Elystan Street & Kitchen W8 which have also gained a Michelin star each. His story is as incredible as his food, overcoming multiple personal hurdles, addiction and much more to place himself as one of the countries true greats in every sense! Today he shares with us his thoughts on everything from; what he truly thinks of Marco Pierre-White, whether tasting menu's are now outdated, why classic french flavours will always reign supreme, what the secret is to writing a Michelin starred menu and much much more..... ---------- Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.  Check out Square's an all-in-one restaurant tech solution here - www.square.com  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

In today's episode, we chat with Curtis Stone, Michelin-starred chef, restaurateur, podcast host, and TV personality. Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef, Top Chef Masters, MasterChef Australia, Iron Chef: Quest for an Iron Legend, and Crime Scene Kitchen. Join us for an inspiring conversation on Curtis's approach to cooking, business, and his philosophy that talent isn't just a gift—it's something that can be learned.

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

In this episode of Breaking the Cork, we sit down with Sebastien Wind, Founder and Head Pastry Chef at Comptoir Gourmand, a renowned French patisserie with four locations in Southeast London, including Borough Market. Sebastien shares his culinary journey from working alongside industry legends like Gordon Ramsay and Marco Pierre White to managing Comptoir Gourmand, a thriving family-run business. Discover the inspiration behind his pastries, the challenges of running multiple shops, and his vision for the future of this beloved London bakery.

William Curley, the acclaimed Scottish chocolatier and pastry chef, has earned a revered place in the world of gourmet confections, blending traditional craftsmanship with cutting-edge creativity. Curley's creations have become synonymous with luxury and indulgence, attracting food connoisseurs from across the globe. In this podcast episode, William talks to Renae Leith-Manos about his grandmother being a huge influence on both his cooking and baking, since he was a young boy. He reflects on how he pursued his dream to be a chef at some of the world's great restaurants and how he landed in the world of chocolate. Curley talks about being trained under the legendary Pier Kaufmann and later working with renowned chefs Raymond Blanc and Marco Pierre White, and reflects on how and why his culinary journey is steeped in world-class expertise. He also shares how he always looks for the very best produce when he travels, hazelnuts from Italy and olive oil from Greece, and that he incorporates these ingredients into his chocolates back in London. His principles on using the best local produce and no excess sugar or additives for his chocolate has led to an impressive array of accolades, including being crowned the four-time winner of the prestigious ‘Britain's Best Chocolatier' title by the Academy of Chocolate. Curley's eponymous boutique in London within the Como Metropolitan hotel has long been a pilgrimage for chocolate lovers, offering exquisite hand-crafted chocolates, decadent pâtisserie, and innovative desserts. Speaking from Como Metropolitan, where he has his shop in the foyer, he shares his plans for more event, from cooking classes to talkshows. William's philosophy on the future is quite simple yet profound: be happy with what you have and build on that. And he says this is great philosophical reminder in this busy world of hustle bustle life. His personal favourite chocolate is from South America using the beans from Peru, and he use trinitario and creolo beans in his chocolates--also from Peru. Curley also talks about the best way to enjoy chocolate is by using the real chocolate--the main ingredients are cacao beans, cacao butter, sugar and vanilla. It will give you the health benefits like the antioxidants and polyphenols and have much less sugar. Beyond the realm of chocolate, William Curley is also dedicated to educating the next generation of pâtissiers, ensuring that the art of fine chocolate-making continues to evolve. Chapters: 0:00 Intro 0:57 Meet William Curley 2:42 Baking and cooking influence from his granny 3:38 Chocolate everywhere at home, but balance is key 4:47 How did you become a chocolatier? 6:22 First work at Pierre Ronier, Belgium 7:13 Aimed to learn french, landed at flemish 9:09 A pastry chef that led him to the world of chocolate 11:55 A team of 21 pastry chefs at Savoy--incredible team 13:21 The beginning of William Curley Patissier Chocolate 14:51 The first shop at 2004 at Richmond 15:52 The road to be the best chocolatier in Britain 18:20 A chocolatier in Como Metropolitan 20:06 A healthy chocolate--no excess sugar, no additives 22:40 Great produce found while travelling 24:20 Can we get your chocolates online? 25:23 Be happy what you have and build on that 27:31 Where2FromHere, William? 27:58 William's personal favourite chocolate 28:40 The best cacao beans are from Peru 30:33 The health benefits of chocolate--read your chocolate ingredients! ** Subscribe above to this YouTube Channel, Where2FromHere for the best and latest regular luxury travel updates. For collaborations, contact us at: renaemanos@mac.com Host: Renae Leith-Manos Editor: Raf Camit Graphic & Design: Clara For more luxury travel go to: www.renaesworld.com.au For Como Metropolitan London: https://www.comohotels.com/london/como-metropolitan-london For more on William Curley go to: https://www.williamcurley.co.uk Check out instagram: @renaesworldofficial For Luxury Hotel Consulting: www.luxuryhotelconsulting.com

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

Today we're joined by a chef who's had such a huge impact on London's food scene it's almost immeasurable, especially with the creation of The Dairy - a restaurant that defined the Nordic-flecked, produce-focused fine dining movement that has become commonplace in London today. He's worked for the best chefs in the industry from Marco Pierre White to Raymond Blanc to René Redzepi & is now championing the next generation under his own stewardship. Today he takes us through his incredible career starting out in the most toxic kitchen imaginable in Dublin via Marco Pierre White's in London and then off to Napoli to work at the 2 starred Don Alfonso an experience which changed his perception on seasonality and the importance of farm to table eating. This was strengthened by his time cooking from the garden at Le Manoir and reaffirmed beyond belief when he went to work at Noma. Robin shares with us the highs and lows of opening one of London's most iconic restaurants from the critical acclaim to the physical abuse from drunk customers and all in between. We also celebrate his latest genius outlet in Darbys, which is everyones favourite place to eat Sunday Lunch, a revelation which actually angers Robin! Listen in to find out why............. ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Jason Atherton is one of the most respected British chef-restaurateurs with tens of restaurants as part of The Social Company. Atherton started working in the late 1980's for legendary chefs like Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria, before joining Gordon Ramsay in 2001 and launching ‘Maze', first in London and then another five globally. He left Gordon Ramsay in 2010 to launch his own restaurants, with his flagship Pollen Street Social first in Mayfair and then restaurants in Shanghai, Dubai, Mykonos and St Moritz. We will hear how Jason Atherton rose from a working class background to one of the most famous chefs globally. Also, we will hear his best advice for any young chef. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Discover the inspiring journey of a small business owner who embodies tenacity, honesty, and innovation. Starting with humble beginnings in Glasgow, this entrepreneur moved to London with just a backpack and £200. From working in construction to developing a groundbreaking electronic control system for old appliances, their story is a testament to the power of perseverance and self-belief. Their innovations in the heat storage and range cooker industry have not only reduced emissions and costs but have also set new standards for sustainability.Balancing a thriving business with raising four children, this entrepreneur shares insights into managing both personal and professional responsibilities. Their success is marked by strategic growth, including scaling the business from £1 million to £7 million. A pivotal moment came with the partnership with renowned chef Marco Pierre White, which highlighted the quality and potential of their products. This collaboration, along with a recent legal victory against a major industry player, underscores the company's credibility and resilience.Looking ahead, the focus remains on expanding their product range and establishing a national brand. The entrepreneur's unwavering commitment to sustainability and innovation is driving the business towards a £100 million turnover goal. This video not only showcases the remarkable achievements of a dedicated business leader but also offers valuable lessons in overcoming challenges and staying true to one's values. Tune in to be inspired by a journey of growth, resilience, and the pursuit of excellence.Take Your Business to New Heights: Book Your Spot at the UK's Biggest Business Event to hear from Global Thought Leaders and Industry Pioneers in 2025: https://thebizx.co.uk/Powered By ActionCOACH Business Coaching: The Help You Need to Grow Your Business: https://business.actioncoach.co.uk/ Hosted on Acast. See acast.com/privacy for more information.

Some of Australia's best chefs (and quite a few friends of the podcast) are heading north for a feast in the tropics and it's all thanks to chef Spencer Patrick and his Taste Port Douglas. Founder and culinary director of Chef-hatted Harrisons in the Sheraton Grand Mirage in Port Douglas, Spencer started his career in the UK where he was head chef at three of Marco Pierre White's restaurants in London before coming across to Australia in the early 2000s. At the Cafe Royal, Spencer garnered national acclaim by being awarded a Michelin Star at 26 years old, making him the youngest chef in the country to have done this. The Good Food Guide also awarded Spencer with 8/10 making him joint 3rd in London alongside Gordon Ramsey. Spencer arrived in Melbourne and worked with Raymond Capaldi and Gary Mehigan at Fenix before heading off around Australia with his wife Reina and settling in Far North Queensland. Spencer and Reina started Taste of Port Douglas in 2013 with the idea of promoting all the glorious produce they were enjoying in their now home. The festival has gone from strength to strength welcoming 10, 000 visitors last year. This year the stellar line-up includes Michael Wilson from Marguerite in Singapore – a first time for the festival international chef, Ben Williamson from Brisbane's Agnes, Aaron Ward from Bathers' Pavilion in Sydney, Colin Fassnidge, and names familiar to Victorians and some who have been on Conversation with a chef: Julian Hills from Navi, Ian Curley, Telina Menzies as well as Raymond Capaldi, Mark Best and Michael Lambie to name but a few. There are long lunches, a main stage, Masterclasses and restaurant takeovers and I would love to be there. Next year, for sure.

Celebrity Chef Marco Pierre White joins John to talk about his new meals with food delivery service Providoor, as well as what it's like to work in the high pressure situation of a professional kitchen. Listen to John Stanley live from 8pm-12am Monday-Thursday on 2GB/4BCSee omnystudio.com/listener for privacy information.

Join us as we sit down with Joseph Troughton from David Collins Studio, uncovering the captivating journey of this iconic design powerhouse. From the serendipitous meeting between founders David Collins and Ian Watson in 1985 to their groundbreaking projects for culinary greats like Pierre Kaufman, Marco Pierre White, and Gordon Ramsay, Joseph takes us through the studio's early days and his own path to becoming an associate designer. We also revisit some of the studio's most memorable projects, including the legendary Blue Bar.As we navigate the studio's evolution, Joseph opens up about the profound impact of David Collins' passing and how the team has honored his legacy while forging a new path under the leadership of Simon and Ian. Emotional moments, resilience, and dedication to maintaining core design principles shine through as we discuss the studio's transformation and their unwavering commitment to creating unique and meaningful architectural languages tailored to their clients.We also dive into the studio's global collaborations and design innovations, highlighting their hands-on approach and the integration of local craftsmanship into international projects. Joseph shares insights on rotating design teams to ensure fresh perspectives and the importance of drawing inspiration from diverse fields. Plus, listen in for a sneak peek into some exciting upcoming projects, career advice for aspiring designers, and a heartfelt tribute to the enduring legacy of David Collins.

Dr. Bill Schindler is an esteemed archaeologist, anthropologist, food scientist, and the author of 'Eat Like a Human'. Dr. Schindler is also a Professor of Anthropology and Archaeology at Washington College and is the is the founder and Director of the Eastern Shore Food Lab. He may be most well-known for his role in the National Geographic series, The Great Human Race, where he and survival expert Cat Bigney lived as our most primitive ancestors did. He also now owns a restaurant and store called The Modern Stone Age Kitchen. Dr. Schindler is dedicated to bridging the gap between ancient dietary practices and modern health and advocates for a return to ancestral food wisdom to combat contemporary health challenges.Key topics discussed:- The impact of regenerative agriculture on health and the environment.- The benefits and risks of different diets, such as carnivore, keto, and plant-based diets.- The influence of ultra-processed foods on modern health issues.- The significance of consuming the entire animal (nose-to-tail eating) for nutrition and sustainability.- The potential of insects as a sustainable and nutritious food source.Timestamps:(00:02) Nourishment and Balance in Eating(04:18) The Role of Meat in Health(11:41) Exploring Common Ground in Nutrition(19:45) The Bug and Meat Conversation(31:45) Culinary Nourishment and Nutritional Wisdom(40:01) Open Source Kitchen Empowerment*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Dr. Bill SchindlerWebsiteInstagramYouTubeModern Stone Age KitchenEat Like a Human BookConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

We're honoured to be joined by co-founder of the multi-award winning restaurant Chick 'N Sours, that's a favourite to everyone from Usher to Pierre Koffman to Mike Skinner and beyond. We hear about his incredible journey from working for Marco Pierre White to starting his sandwich shop in Soho to meeting his now partner Ex DJ now Chef Carl Clarke and creating their award winning Chicken Empire. Alongside his incredible stories he discusses; many pressing issues such as; the downside that social media and hype is having on the quality of food in this country, why Food PR may no longer be required, the secret to doubling your takings with a food truck and much more.... -------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

The inaugural Ballymaloe Festival of Food will be running at Ballymaloe from Friday, May 17th to Sunday, May 19th this year to celebrate 60 years of Ballymaloe House.The three-day event will have cooking demos, pop-up dinners, producers' stalls and activities celebrating the journey of good food from the soil and sea to your plate.Bobby's guest today will also be in attendance to chat to Rachel Allen about his legendary career - that is of course, Marco Pierre White….

Gordon Ramsay trained as a chef under Marco Pierre White, who now hates everything about him.  During the run of Ramsay's Kitchen Nightmares, 84% of the restaurants featured on the show are now closed. Citing, bland and frozen foods.  The good news is, Gordon Ramsay now sells frozen foods out of Walmart.  www.EricHollerbach.com    

Last week David Chang was trying to take over the world of chili crunch. Today he is begging for forgiveness. We get some fresh tips from Jaques Torres. Some big changes are coming for the channel and yes one of them is cooking videos! 00:00:00 - Intro 00:03:16 - CLIPS 00:04:06 - Just the Tip Jacques / @jacquestorreschocolate 00:11:46 - David Chang has APOLOGISED? 00:25:50 - Frenchy was SO HELPFUL with the Grilled Cheese Video 00:30:27 - Changes are Coming 00:37:08 - Tonsils are Grim 00:43:32 - The Uber Eats Killer? / Eater 00:53:19 - Inspirational Yet Terrifying/ @Mentality 00:54:01 - The Recycling Controversy 00:58:12 - Marco Pierre White on Consistency / @Nicochejo 01:01:09 - Global Travel Guide / @Fintaylorcomedy 01:03:27 - Outro SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE JUST THE TIP https://www.instagram.com/p/C519adVA5t2/ https://www.instagram.com/p/C5RfBMkAWVo/ David Chang Apology https://open.spotify.com/episode/3NxOZjQ7wck97U5Dw76rk1?si=720bd23c09c845c2 Changes coming to CBT Channel https://www.instagram.com/p/C507ktRR4tK/ https://www.eater.com/24125349/wonder-delivery-app-marc-lore CLIPS Shit Myself https://www.instagram.com/p/C5xi5XwOAFP/ Recycling = Bullshit https://www.instagram.com/p/C5yYp87LWMD/ Marco PREACH https://www.instagram.com/p/C5RZHSWOHYP/ Travel Guide https://www.instagram.com/p/C4n3gS_Mb1w/ PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerchinc.com/collections/chef-brian-tsao FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc VISIT THE WEBSITE! https://soyouwannagetfat.com/ Edited by Jordan Herridge https://www.ant-media.co.uk/ For Business Inquiries chefbriantsao@nanozebra.com Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ #podcast #sywgf #frenchy #chefbriantsao #davidchang #apology

Last week David Chang was trying to take over the world of chili crunch. Today he is begging for forgiveness. We get some fresh tips from Jaques Torres. Some big changes are coming for the channel and yes one of them is cooking videos! 00:00:00 - Intro 00:03:16 - CLIPS 00:04:06 - Just the Tip Jacques / @jacquestorreschocolate 00:11:46 - David Chang has APOLOGISED? 00:25:50 - Frenchy was SO HELPFUL with the Grilled Cheese Video 00:30:27 - Changes are Coming 00:37:08 - Tonsils are Grim 00:43:32 - The Uber Eats Killer? / Eater 00:53:19 - Inspirational Yet Terrifying/ @Mentality 00:54:01 - The Recycling Controversy 00:58:12 - Marco Pierre White on Consistency / @Nicochejo 01:01:09 - Global Travel Guide / @Fintaylorcomedy 01:03:27 - Outro SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE JUST THE TIP https://www.instagram.com/p/C519adVA5t2/ https://www.instagram.com/p/C5RfBMkAWVo/ David Chang Apology https://open.spotify.com/episode/3NxOZjQ7wck97U5Dw76rk1?si=720bd23c09c845c2 Changes coming to CBT Channel https://www.instagram.com/p/C507ktRR4tK/ https://www.eater.com/24125349/wonder-delivery-app-marc-lore CLIPS Shit Myself https://www.instagram.com/p/C5xi5XwOAFP/ Recycling = Bullshit https://www.instagram.com/p/C5yYp87LWMD/ Marco PREACH https://www.instagram.com/p/C5RZHSWOHYP/ Travel Guide https://www.instagram.com/p/C4n3gS_Mb1w/ PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG MERCH https://downrightmerchinc.com/collections/chef-brian-tsao FOLLOW US ON SOCIAL MEDIA https://www.instagram.com/sywgfpodcast https://twitter.com/sywgfpodcast https://www.tiktok.com/@sywgfpodcast https://www.facebook.com/SYWGFpodcast FOLLOW CHEF BRIAN TSAO! Instagram https://www.instagram.com/chefbriantsao Facebook https://www.facebook.com/ChefBrianTsao Twitter https://twitter.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul https://www.instagram.com/lerivagenyc VISIT THE WEBSITE! https://soyouwannagetfat.com/ Edited by Jordan Herridge https://www.ant-media.co.uk/ For Business Inquiries chefbriantsao@nanozebra.com Follow Mission Sandwich Social https://www.instagram.com/missionsandwich/ #podcast #sywgf #frenchy #chefbriantsao #davidchang #apology Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Amy is joined by the godfather of British cooking, and P&O Cruises Food Hero, Marco Pierre White. Find out where Marco's love of cooking came from, which P&O Cruises ship he loves the most and who has had the biggest influence on his career. If that wasn't enough, Marco also reveals his favourite dish to cook – and it might not be what you think. Listen now! Hosted on Acast. See acast.com/privacy for more information.

Philip Kampff is a TV industry legend and his incfedible career has taken him from working with Mr Blobby to Operation transformation and most sacrily of all to working along side Gary in his hugely successful show The Restaurant. In this week's episode Philip catches up with Gary and tells the lads how the whole concept came about, how he answers critics of Operation Transformation and the boys get into it about herbs. Enjoy!Don't forget to send in your questions for Gaz & Gary to answer in series 2 to Food@GoLoudNow.com.

Join me as I ramble through duality in the classroom, my dad's dogs, Marco Pierre White and perfection.

Two Minks Podcast covering Dr Strangelove vs the current era of cinema, "Bula" chanting hippies, Car Crimes with no time, Lifted Trucks in Florida, The Most Impressive Shot in Interrogation History, Getting sent to British Boarding School, Bob's heroics as a pest control specialist, Having a Brother, Michio Kaku on Alan Turing, Microplastics, Asian Bodybuilder squished 6 donuts for 1 cheat meal, Marco Pierre White's questionable taste testing, The ethics of pork farming, Morgan Wallen, Dane Cook's rise and fall, https://linktr.ee/TwoMinks

In this episode you'll learn the amazing story of Chef Marco Pierre White and how he practiced great virtue during a pivotal moment in his life. The discussion then leads to the four cardinal virtues and what it means to grow in virtue every day.

Hey Diss and Tellers! We're taking a little two week break, but don't fret, we've got some fiery face offs in the works. We will be back on Wondery Plus on October 2nd. To listen early and add free, subscribe to Wondery Plus on Apple Podcasts or the Wondery app, or listen wherever you get your podcasts on October 9th. While we're away, maybe just revisit some of our past episodes? We love the Gordon Ramsay and Marco Pierre White episode, and the Call Her Daddy episode was a lot of fun. And we can't wait to share the new ones. So keep yourself occupied!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Marco Pierre White and the importance of service and company over taste, trusting suppliers, cooking shows and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Step into the sizzling world of culinary giant Gordon Ramsay, a titan of taste with 7 Michelin stars, 58 restaurants, a slew of TV shows, and a whopping 37 million TikTok followers. But he wasn't always the king of the kitchen. Back in 1988, he was just a protégé to Marco Pierre White, the original celebrity chef superstar. We'll dive into the heart of their raucous feud, where insults and plates flew as fast as the dishes they were cooking. Even after Ramsay broke free from White's influence, their feud continued to boil for decades. From media takedowns to a mystifying theft, their tactics left the world in shock. They came to shape the fiery image of chefs and the culinary culture we know today. The kitchen has always been a cauldron, but these two made it... hellishly hot.Support us by supporting our sponsors!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Most of us have jobs that, if televised, may not make for great TV.  Let's face it, taking phone calls at your desk, laying concrete, or meeting with a customer doesn't really rake in the ratings.  But, some of the more interesting jobs are accentuated by even more interesting characters.  Enter someone like the subject of this episode, Gordon Ramsay.   While cooking shows have captured audiences for decades, Ramsay has taken the celebrity chef status to the next level.  His restaurant empire stretches around the world, but other than his food, what is he best known for?  That fiery temper of his.  There have been a lot of conversations around its authenticity and how it plays well for TV, but is it the real Gordon?  With all the success he's had, are there some skeletons in the kitchen closet that we may not really hear about?  We'll dive into this and much more in the Gordon Ramsay episode of AHC Podcast.       Intro Music Credit: Rock Guitar Type Beat, Instrumental [ FREE NO COPYRIGHT MUSIC ] Punch Deck - Maximalism https://www.youtube.com/watch?v=wdoySFE_mrw&list=PLxtj0Fzm7Dkjhinb2bBHoQUyqxDUGKM-w&index=2 https://www.youtube.com/@WorldwideBeats       Citations: 60 minutes Official Website - Australia's leading current affairs program: Latest News, stories and headlines: Nine.com.au. Watch Channel 9 Live and On Demand. (n.d.). https://9now.nine.com.au/60-minutes Barber, L. (2001, May 13). Lynn Barber meets Gordon Ramsay. The Guardian. https://www.theguardian.com/lifeandstyle/2001/may/13/foodanddrink.features2 Frost, C. (2001, July 20). UK | Gordon Ramsay: Chef terrible. BBC News. http://news.bbc.co.uk/2/hi/uk_news/1448742.stm Heasman, C. (2020, September 15). Controversial things everyone ignores about Gordon Ramsay. Mashed. https://www.mashed.com/247244/controversial-things-everyone-ignores-about-gordon-ramsay/ Parks, L. (2021, March 13). Hell's kitchen: All the times Gordon Ramsay had troubles with the law. ScreenRant. https://screenrant.com/hells-kitchen-all-times-gordon-ramsay-troubles-law/ Pierce, A. (2008, October 5). Gordon Ramsay: The F factor. The Telegraph. https://www.telegraph.co.uk/foodanddrink/3345890/Gordon-Ramsay-the-F-Factor.html Walsh, L. (2019, December 17). 20 things Gordon Ramsay wants to keep hidden about his family. TheThings. https://www.thethings.com/20-things-gordon-ramsay-wants-to-keep-hidden-about-his-family/ Wikimedia Foundation. (2023a, May 30). Gordon Ramsay. Wikipedia. https://en.wikipedia.org/wiki/Gordon_Ramsay Wikimedia Foundation. (2023b, June 2). Marco Pierre White. Wikipedia. https://en.wikipedia.org/wiki/Marco_Pierre_White

"It's hard to hire female chefs. It's hard to hire African American chefs because there's just not as many people interested in it, which I'm like, yeah, and that's why we need to promote it, and that's why we need to give them opportunities far beyond what might seem reasonable because we want them to be the heroes so everyone else can look up to them.  Then we can actually bring real diversity into our kitchens."  Curtis Stone Curtis Stone is one of the busiest chefs in the country between running his restaurants, appearing in countless television shows like Top Chef Masters (host), Netflix's Iron Chef, and Fox's Crime Scene Kitchen (judge), being a New York Times best-selling author of six cookbooks, and growing Kitchen Solutions, a collection of top-selling and best-reviewed cookware on HSN. Obsessed with food from a young age, Curtis credits his mom and grandmother as his cooking and baking mentors. Following his passion, he began his culinary career as an apprentice at the Savoy Hotels five-star restaurant in his hometown of Melbourne, Australia. Three years later at the age of 21, he moved to Europe and sought out Britain's most celebrated chef (often referred to as the first celebrity chef), Marco Pierre White, to further his education and classical training for eight years. During that time, he was approached to co-host a television show, Surfing the Menu, traveling around Australia visiting food producers and cooking their produce. The show caught the eye of US producers that led to another television gig, Take Home Chef, and a subsequent move to the US settling in Los Angeles. Today, Los Angeles-based Curtis' Michelin-starred restaurants include Maude in Beverly Hills named for his paternal grandmother serving refined, seasonally-focused Southern Californian cuisine, and Gwen Butcher Shop & Restaurant in Hollywood named for his maternal grandmother where he partnered with his brother, Luke Stone, to create an old-world, European-style butcher shop and an elegant restaurant using fire-based cooking techniques.  Please join me, your host, Brad Johnson, and Curtis on Corner Table Talk as we learn more about what motivates him beyond creating beautiful and delicious food, sharing his philosophy and knowledge, and how he directs his actions to bring joy and create a positive community around him. HOW WE MOVE Stay tuned to the end of the guest interview when international speaker, writer and diplomat Ambassador Shabazz (daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and highlights some of the interesting people, places and things that have her attention.   Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

On today's catch up with the crew, Erin received a formal complaint at a restaurant, our Uncut podcast sparked an interesting question about pregnancy and what about 96 year old Heather on the news!?Subscribe on LiSTNR: https://play.listnr.com/podcast/hughesy-ed-and-erinSee omnystudio.com/listener for privacy information.

In today's episode, we have two very special guests joining us, James Ellis and Jason Shaw, the founders of Elevated Food for Life. Elevated Food for Life is a groundbreaking platform that can be best described as the Netflix of healthy recipe sites. With over 200 mouthwatering recipes and an extensive library of video instructions, this platform is revolutionising the way we approach healthy cooking. James Ellis, a nutritionist, and Jason Shaw, a professional chef, joined forces to create Elevated Food for Life. James, who left a successful career on Fleet Street, pursued his passion for health by becoming a clinical nutritionist and gaining an MSc in Nutrition. He's also a health coach and conditioning coach, with a keen interest in biohacking, enabling him to achieve a metabolic age 22 years younger than his actual age. Jason Shaw, our other guest today, developed his culinary skills in the kitchens of the acclaimed Trust House Forte Hotel in Bramhope, Leeds. Over the years, he has worked alongside some of the biggest names in the business, including culinary legends Marco Pierre White, Gordon Ramsey, and Raymond Blanc. Now, an industry consultant, Jason brings his wealth of experience and expertise to Elevated Food for Life. During our conversation, James and Jason will take us behind the scenes of Elevated Food for Life and explain how they developed this innovative platform. We'll delve into the benefits of a healthy lifestyle, exploring the nutritional aspects and discussing how to save money on quality ingredients. If you've ever felt overwhelmed in the kitchen or struggled to find healthy recipe ideas, this episode is for you. James and Jason are here to inspire and educate us on the art of healthy cooking and the importance of nourishing our bodies. So, without further ado, let's dive into my conversation with James Ellis and Jason Shaw, the founders of Elevated Food for Life, in episode 597 of Informed Choice Radio.

Jock Zonfrillo, the Scottish presenter and former chef on MasterChef Australia, sadly died in Melbourne at the age of 46. He joined the show in 2019 and is survived by his wife and four children. Zonfrillo worked with Marco Pierre White before opening his own restaurant, Orana, in 2013. In this special edition podcast, Carrie & Tommy remember their friend and colleague and speak with callers, and other friends and colleagues of Jocks.Subscribe on LiSTNR: https://play.listnr.com/podcasts/carrie-and-tommySee omnystudio.com/listener for privacy information.

Gordon Ramsay needs no introduction. But just in case you've been living under a rock, he's an internationally renowned chef, restaurateur and TV personality. His restaurant group, Gordon Ramsay Restaurants, now has 72 restaurants across the world and has been awarded a whopping 17 Michelin stars overall.Gordon's drive to succeed came from his need to provide a new life for himself. He grew up on multiple council estates and his mother worked three jobs to support him and his siblings. His footballer career ended after a serious knee injury, so Gordon decided to enrol on a foundation course in hotel management. He worked as a pot washer before taking the plunge to call Marco Pierre White out of the blue and ask for a job. And the rest is history.

If you're a fan of The Restaurant on Virgin Media Television, you'll be familiar with Gary O'Hanlon. He's one of the chefs in the kitchen helping the celebrities to cook their menus - you can't miss him: huge mohawk, big smile, and an even bigger personality. He has had a very successful career in the fascinating world of restaurants and he's also very involved in radio, podcasts and TV. On this episode of The Mario Rosenstock Podcast, Gary and I talk about the cult of the celebrity chef, working with Marco Pierre White, why some people turn in to complete divas when they're out in a restaurant and treat the waiting staff like crap, his love of Man Utd, and some very personal topics that might resonate with you or someone you know. COMEDY We don't often do this on the podcast but there is a breaking news story that we need to cover. Just when you thought the controversy about the Irish women's football team and ‘that song' had all blown over, the team is right back in the middle of an even bigger scandal. Press play for the latest. GET IN TOUCH: https://www.instagram.com/mariorosenstockofficial/ https://twitter.com/giftgrubmario mariorosenstock@gmail.com The Mario Rosenstock Podcast is produced by Patrick Haughey of www.audiobrand.ie