In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Franck Arnold, managing director and regional vice-president of London's Savoy hotel. Franck has over 30 years of experience in hospitality, including roles with IHG, Four Seasons, Rocco Forte, Ritz-Carlton and independent hotels in Europe and North America. In this episode, Le Cordon Bleu Senior Lecturer, Nitin Radhakrishnan, speaks to Franck about his career, what it is like to run one of the world’s most iconic hotels and hears some of Franck’s industry insights. ⁠Sign-up for our communications! | Le Cordon Bleu

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast we talk to alumna Georgia Green. Georgia is a cake designer, content creator and mentor who has built a strong following online over her career. Now Georgia has poured her ten years of experience into her first cookbook, Georgia’s Cakes. In this episode we talk to Georgia about her book, why cake decorating is such an appealing artform and what its like to design cakes for A-list celebrities. Sign-up for our communications! | Le Cordon Bleu Georgia Green (@georgiascakes) • Instagram photos and videos

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to cheese expert Tom Badcock, a regular guest lecturer at the London institute. Le Cordon Bleu London’s Senior Lecturer Nitin Radhakrishnan hosts this conversation with Tom, Cheese Specialist at Harvey & Brockless, who speaks passionately about everything to do with the world of cheese. This audio was originally recorded for our students over the COVID-19 lockdown. Sign-up for our communications! | Le Cordon Bleu

In this episode we talk to world-renowned Chef Gaggan Anand, best known for his eponymous World's 50 Best (no.17) listed restaurant in Bangkok. Le Cordon Bleu London’s Senior Lecturer Nitin Radhakrishnan spoke to his former classmate, Gaggan, about his career, his time at El Bulli, closing his two Michelin-starred restaurant and the history and evolution of Indian cuisine. This audio was originally recorded for our students over the COVID-19 lockdown.

In this month’s episode we chat with alumna Vidushi Binani, founder of Cafe Volonté. Vidushi takes healthy eating to a new level with a nutrition-first menu that is transforming London’s healthy food scene.  A judge for the Great Taste Awards, and great British Food Awards, Vidushi creates her dishes using sustainable, seasonal, and ethically sourced produce. In this episode, we discuss Vidushi's time studying the Diploma in Gastronomy Nutrition and Food Trends and why she chose this path, her food philosophies, what it takes to be a good food judge and more! Sign-up for our communications! | Le Cordon Bleu

In this month’s episode we chat with Elaine McCarthy, Programme Development Manager for Le Cordon Bleu London. Elaine has extensive experience in both front and back of house, including running her own restaurant and wine bar in Ireland for eight years. After many years of successful business, she joined a prestigious Swiss Hospitality School where she ran the culinary programmes across two campuses, whilst achieving a Master of Science degree in Food Product Development. Elaine is a fully qualified teacher and joined Le Cordon Bleu London teaching team in 2013. In this episode, we discuss Elaine’s fascinating career, industry trends, ways hospitality is evolving and how that informs the programmes developed for Le Cordon Bleu and her thoughts on the future of the industry. Sign-up for our communications! | Le Cordon Bleu

In this episode we talk to celebrated chef Masaki Sugisaki, Executive Chef of Dinings SW3 and Dinings Tel Aviv. Le Cordon Bleu London’s senior lecturer Nitin Radhakrishnan spoke to Chef Masaki about his career, and the influence of culture on Japanese food. This audio was originally recorded for our students over the COVID-19 lockdown.

In this episode we talk to celebrated chef Michel Roux Jr., Chef Patron of the two Michelin-starred Le Gavroche, and co-chair of the Roux Scholarship. Le Cordon Bleu London’s senior lecturer Nitin Radhakrishnan spoke to Chef Michel about his career, the scholarship programme and his advice for aspiring chefs. This audio was originally recorded for our students over the COVID-19 lockdown.

In this episode of Beyond the Plate: Industry Talks by Le Cordon Bleu, we spoke to chef Ollie Dabbous, one of the founders of HIDE restaurant. In this interview, recorded in 2020, Senior Lecturer Nitin Radhakrishnan talks to Ollie about his career, HIDE and the industry as a whole.

In the latest episode of our podcast, Beyond Food & Wine: A Le Cordon Bleu Podcast, we speak to Paul Newnham, executive director of the SDG2 Advocacy Hub and Chefs' Manifesto. Paul is a strategic innovator and executive leader with over 25 years of expertise managing complex stakeholder relationships, designing campaign strategies, and extensive knowledge of the not-for-profit sector. Paul founded the SDG2 Advocacy Hub in 2015, a secretariat convened to connect NGOs, advocacy groups, civil society, private sector, and United Nations agencies around Sustainable Development Goal 2: Zero Hunger. The Hub’s goal is to coordinate global campaigning and advocacy to achieve food systems transformation, and it does so by facilitating multiple projects.

In this special festive edition of Beyond Food & Wine: A Le Cordon Bleu Podcast we chat to Ben Mervis, author of the British Cookbook and editor of Fare magazine. Ben was born and raised outside of Philadelphia and moved to the UK to attend university where he studied British histories. He moved to Copenhagen in 2014 to pursue a career in food and food culture while working at the world-renowned restaurant noma for two years. There he worked closely behind the scenes with chef and owner René Redzepi on several projects, events, and research. It was at noma that he started to understand how food can be the vessel for understanding other people and cultures. In 2016 Ben began his magazine, Fare, which uses food to explore city culture, history, and community. Ben has also worked as the lead researcher on the Netflix documentary series, “Chef’s Table”, and consulted on strategy and events with Michelin-starred chefs and award-winning festivals across Europe. In our interview we talk to Ben about his first book, The British Cookbook, what is so interesting about British cuisine and find out what he can’t wait to tuck in to this Christmas.

In the latest episode of our podcast, Beyond Food & Wine: A Le Cordon Bleu Podcast, we speak to alumna Nancy Silverton. Nancy graduated from Le Cordon Bleu London in 1979 and has gone on to become a renowned chef, baker and author, as well as featuring on Netflix's Chef's Table. She is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go and Chi Spacca in Los Angeles. Nancy also founded the world-renowned La Brea Bakery, Campanile Restaurant and recently introduced Pizzeria Mozza to London with a branch located at the Treehouse Hotel in Marylebone.

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, Freya Perryman of Le Cordon Bleu speaks to alumna Laura Dove, COO at Allbright. Allbright is leading career network for women, creating connections through digital and physical spaces, with a private members club in London's Mayfair. Following her completion of her studies at Le Cordon Bleu London, Laura has held senior roles at Thompson Hotels, Virgin Hotels, D&D London and many more before joining Allbright in 2019. In the episode, Laura discusses with Freya the importance of spaces designed for women in the hospitality and private members sector, as well as how much more than a physical location Allbright's network really is.

Join us for this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, Nitin Radhakrishnan of Le Cordon Bleu speaks to John Williams MBE. Chef John Williams MBE is Executive Chef at the Michelin-starred restaurant of the legendary Ritz Hotel in London. He also created the first ever Ritz cookbook, The Ritz London: The Cookbook full of the restaurant’s signature recipes. Originally recorded for our students over the COVID-19 lockdown, you can hear how Chef John started his career and specifically how he landed his job at the Ritz over 15 years ago, providing answers to student questions based on his culinary journey. Advice includes not sacrificing quality for profit and the importance of building a solid team in the kitchen.

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, Le Cordon Bleu's Freya Perryman catches up with Chef Asma Khan.  Chef Asma is best known as restaurateur, chef and author, also starring in an episode of Netflix's Chef's Table. Chef Patron of London-based Darjeeling Express, which is known for it's all-female kitchen - something that Asma is very passionate about and discusses in this episode - recently closed it's doors whilst it looks for a new premises. Asma discusses the challenges she faced when starting out in the industry, the issue of gender inequality in the hospitality industry and her role in paving the way for future female restaurateurs. Asma also released Ammu: Indian Home-Cooking to Nourish Your Soul in 2022 to great reception.

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, Nitin Radhakrishnan catches up with 3 Michelin-star Chef Alain Roux. Chef Alain talks about a variety of fascinating topics including his family's culinary legacy; how he balances his personal cooking style with consumer tastes; and the history of the Roux Scholarship. An incredible chef in his own right, Alain is proudly part of the incredible Roux family legacy of chefs including his father Michel Roux and his uncle Albert Roux. Inheriting the Waterside Inn from his father, since 2002 Alain Roux has not only maintained the incredibly high standards his father and uncle had established, but also added his own touches to the menu, alongside the family classics. The Waterside Inn has now retained its three Michelin stars' for over 37 years, making it the longest in the world to hold this status, outside of France.

Le Cordon Bleu's Nitin Radhakrishnan catches up with Chris Galvin, one of the Michelin-starred brothers responsible for Galvin Restaurants. Hear of how Chris' amazing career has seen the industry change over the decades, while he looks to the future and how it he thinks it will change in the wake of COVID-19. The Galvin portfolio includes Galvin La Chapelle, Galvin at Windows, Galvin Bistrot & Bar, Galvin Green Man and Galvin Bar & Grill.