Podcast appearances and mentions of Paul A Young

Tom Kerridge is joined by master chocolatier Paul A Young. There are lots of tips and tricks for using up leftover Easter eggs including cheesecakes, chocolate sauces and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kevin and Tom put their green velvet blazers on and recap Episode 4 of Top Chef World All-Stars. We get introduced to the glory that is Paul A. Young and deliberate on the value of an English biscuit. After a scouting report on the Tottenham Hotspurs stadium experience, Kevin and Tom hash out the Elimination Challenge and remark about the parity of this season.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kevin and Tom put their green velvet blazers on and recap Episode 4 of Top Chef World All-Stars. We get introduced to the glory that is Paul A. Young and deliberate on the value of an English biscuit. After a scouting report on the Tottenham Hotspurs stadium experience, Kevin and Tom hash out the Elimination Challenge and remark about the parity of this season.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

You can catch Paul cooking live at the Get Baking! Stage on Thursday 24th November! You can also see him at the Let's Talk Good Food Stage and at our book signing.Paul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene. Paul trained as a chef before moving into the world of chocolate; his passion for his craft and his cutting-edge creativity have won him numerous awards including Best Sea Salted Caramel in the World, two years' running, which led to him being ranked amongst the world's best chocolatiers. Paul has his own chocolaterie located on Camden Passage, Islington and all ‘Paul A Young Fine Chocolates' can also be purchased via their online shop. Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his wonderful chocolates and develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. 

"If you feel stuck in a rut or bored at work, it may simply be down to the fact you've stopped learning," says Paul A Young, one of the world's leading chocolatiers. "You shouldn't feel guilty about that." Paul's career is fascinating, as much for the various twists and turns, as for the sheer level of achievement. He says it all began as a child, helping his mother and grandmother with the baking on a Sunday: "I wasn't very academic at school," he says. "But I did excel at arts and home economics." After initially getting into art college, he had a very late change of heart and ended up doing a BTEC in hotel and catering management at New College Durham. Find out more about the up-coming Food Matters Live careers event series In this episode of the Career Conversations podcast series, he reveals how he ended up working with Marco Pierre White, forming a lifelong friendship: "That's when my world changed." Paul also reveals the one piece of advice from Marco that sticks with him to this day, and it was more to do with what he wore than what he cooked. But just as he was on a career trajectory that most could only dream of, disaster struck. He had managed to rise to the position of Head Pastry Chef at Marco's restaurant when things took a turn for the worse: "I was on the treadmill trying to be the best I could be. But I left because I got ill. I just couldn't keep up the pace anymore. "I didn't know how to look after myself. I wasn't eating very well, that's no reflection on Marco and the team, that's my own responsibility." Eventually Paul saw a doctor who told him he was seriously dehydrated and malnourished. After a period of time out of the kitchen, Paul returned and started the next phase of his career, which has led to the launch of his own chocolate brand, seen him become an author, and cemented his place as one of the world's leading chocolatiers. Listen to the full episode to find out how he ended up making regular television appearances, started creating his own award-winning chocolates, and published four books including his latest release "The Joy of Chocolate: Recipes and Stories from the Wonderful World of the Cacao Bean".  Paul A Young, Chocolatier Paul A Young is a ground breaking and inspirational chocolatier who is at the forefront of the British chocolate scene.  Paul trained as a chef before moving into the world of chocolate; his passion for his craft and his cutting-edge creativity have won him numerous awards including Best Sea Salted Caramel in the World, two years' running, which led to him being ranked amongst the world's best chocolatiers.  Paul has his own chocolaterie located on Camden Passage, Islington and all of ‘Paul A Young Fine Chocolates' can also be purchased via their online shop.  Paul has a reputation as an incredibly creative chocolatier, a flavour alchemist who often incorporates unusual flavours into his wonderful chocolates and develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. Paul's first book ‘Adventures with Chocolate' won the World's Best Chocolate Book at the Gourmand Cookbook Awards in Paris, shortly after publication, and was included in the Independent's Top 50 cookbooks.  He went onto write two further books including charity book Sensational Chocolate in 2016. Paul's latest book The Joy Of Chocolate was published in Autumn 2022 and is a love letter to chocolate including fascinating facts, stories and of course delicious recipes

In this episode Anna talks to Chocolatier, Paul A. Young in his small shop in Camden Passage, Islington, London. As well as the UK's leading maker of fine chocolate, Paul is an author and more importantly proud dad to Billy, a minature Dachshund. Chocolate is obviously bad for dogs but not for Pet Parents. Paul and Anna sample some of his treats and talk about how he needs to keep 'his work' away from Billy.Order Paul's new book The Joy of Chocolate or any of his delights here or follow on Instagram Check out Paleo Ridge. If you want to switch to raw, we suggest you start there!For more about Anna go to annawebb.co.ukMusic and production by Mike Hanson for Pod People ProductionsCover art by JaijoCover photo by Rhian Ap Gruffydd at Gruff PawtraitsTo advertise on or sponsor A Dog's Life email: info@theloniouspunkproductions.com

Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards including Outstanding Chocolatier by the International Chocolate Awards. Join us for a chat about all things chocolate.

Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards including Outstanding Chocolatier by the International Chocolate Awards. Join us for a chat about all things chocolate.

Listen again to our podcast from June 2019. This week Sue and Ollie have got guests from both ends of the flavour spectrum: sweet chocolate and savoury noodles. The one thing they have in common is that both producers love to experiment with exotic flavours. Master chocolatier Paul A Young makes a very welcome return to the show and he's brought more of his incredible treats for Sue and Ollie to try. Although he's seriously famous and renowned in the foodie world now, Paul has not been tempted to abandon his artisan roots. Inspired by the sights, smells and sounds of European patisseries, Paul's unique and mouth-watering chocolates are still manufactured onsite at his three London shops but no oompa loompas in sight. Sue can't wait to give her verdict on the buttered toasted hot cross bun flavour…  Another familiar face returning to the studio is Damian Lee, the man behind Mr Lee's Noodles. If you thought that noodles in a pot were just the preserve of students, think again. Mr Lee's Noodles don't contain the preservatives and ‘nasties' like MSG and high salt and sugar levels that are found in many rival brands. Damian talks about the challenges that his company has faced as a disruptor brand in the noodle space and how his noodles are now being served to the entire Australian Defence Force. He could even be about to attain the ultimate achievement of selling noodles to China!

Thinking big, the flexibility of manufacturing chocolate in-house and some very good advice for small businesses with Paul, master chocolatier and founder of fine chocolate producers, Paul A Young. We spoke to Paul, founder of Paul A Young, to talk about how he got started in the world of chocolate. Via catering college, pastry cheffing for Marco Pierre White and eventually realising where his passion lay, Paul opened his first shop in 2006 to offer his customers a new kind of chocolate experience. Manufacturing in-house gives Paul the flexibility and creative freedom to offer something different - working closely with his team, Paul's approach to developing his collections is a real artistic process through which he has been able to give his customers exciting and innovative flavour combinations. We also hear about what it's like to open up a shop in the City of London during the financial crisis, the different varieties of chocolate they use in the shop and why, and thinking big even when you're a small business. Paul draws on his wealth of experience to give us has some really valuable advice for any small business owner. Visit Paul at his shops in Camden Passage and on Wardour Street to find out for yourself what's so special about his work! Explore their beautiful range via Instagram too @paul_a_young Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us an email on thewhatscookingpodcast@gmail.com

 Following his passion and doing something he loves has become an occupation for Paul A. Young. He first trained as a chef, and became a patissier (a pastry chef) for celebrity chef Marco Pierre White; creating beautiful desserts, cakes and patisserie. With a childhood love of chocolate as his inspiration, Paul opened his first chocolate shop in 2006 in London. A Master Chocolatier is a bit like a mad scientist, although in this case the crazy experiments are for developing new flavours, textures and patterns. Paul’s award winning chocolates include all sorts of intriguing flavours, from Marmite truffles, port and stilton truffles, dark sea-salted rochers, hazelnut pralines, passion fruit and raspberry ganaches and sea salted caramels. Delicious! If you’re wondering how he comes up with new ideas, Paul says he’s always open to them, and even has a book that he writes everything down in. He then plays around in the kitchen, spending time where all he does is mix up ingredients and see what comes out!

Paul A. Young, Dir. of Housing & Community Development (HCD) and Joyce Cox, Mgr. Office of Communications & Civic Engagement (HCD) hosts Ashley Cash, Administrator, Office of Comprehensive Planning and Brenda Taylor, Glenview Development Corporation.  Together they discuss the Memphis 3.0 Comprehensive Plan, highlighting the elements and steps taken to form and create an effective comprehensive plan for Memphis on the city and neighborhood level. 

We talk chocolate with master chocolatier Paul A. Young, and olive oil with The Gay Farmer. Plus LGBT Morman Choir, Was Jesus Gay?, and "sanctity of marriage" politician caught in 11yr affair.