Sue and Ollie are feeling all continental as talk turns to traditional French cuisine . . . have they lost their place in the culinary world or is classic cooking still important?
Research has shown that home cooks are becoming more adventurous, both in terms of flavours and techniques. But as a nation, are we equipped with the basic skills to be truly competent in the kitchen?
To discuss this, Sue and Ollie welcome to the studio Colin Westal from Le Cordon Bleu, the world’s largest network of culinary and hospitality schools. Colin explains that the focus for students is more on learning classic French techniques, rather than recipes, as these are the essential tools for gastronomic success.
Luckily for the team, Colin has also brought in a sneak preview of Le Cordon Bleu’s upcoming plant-based course – which, much to Sue’s delight, takes the form of two absolutely delicious dishes in which the veggies are the heroes.
It takes a lot of courage to switch from one career to another, so Anna Richey’s tale of transformation from journalist to liquid egg white producer is quite the story. She comes out of her shell to discuss the success of Two Chicks and, of course, Colin is on hand to give us all the secret of a perfect poached egg.
RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING
THE FOODTALK SHOW GOES ALL FRUITY
TEQUILA - WORTH A SHOT?
A MILLENNIA OLD TECHNIQUE RE-IMAGINED
FOR OLD TIMES’ SAKE
TIMO BOULDT OF GOUSTO DELIVERS
WHAT’S BEST - RADIO, TIKTOK OR POSTER ADVERTISING?
SHOULD YOU USE DONALD TRUMP AS YOUR BRAND AMBASSADOR?
HOW TO FUEL YOUR GYM SESSION
MEATY BEEFY BRITISH SNACKS
THE MASTERCHEF EDITION
BEING THE ’GOOD GUY’ IS GOOD BUSINESS
IS THE MICROWAVE A RELIC FROM THE 1970’S?
CAN EXPERIENCE MAKE YOUR BRAND GROW?
EAT CAKE AND DRINK CHOCOLATE
WE ALL DESERVE AN ALCOHOLIDAY
THE LEADERS IN THEIR FIELD
DOGGIE DESSERTS FOR YOUR PAMPERED POOCH
JACK FRUIT. IT’S BIG AND BUMPY!
TINDER FOR THE FOOD SECTOR
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