Meet The Chefs – Détails, épisodes et analyse

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Meet The Chefs

Oliver Hall

Arts

Fréquence : 1 épisode/13j. Total Éps: 80

Hello and welcome to Meet the Chefs. In this podcast, I sit down with some of the most interesting and exciting chefs to discuss their journeys, their culinary ethos, and where they are now. 'Ethical Edibles' sees me talk to some of the world's leading brands and industry members about the values behind their food.

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🇬🇧 Grande Bretagne - food
22/12/2024
#92
🇬🇧 Grande Bretagne - food
21/12/2024
#76
🇬🇧 Grande Bretagne - food
20/12/2024
#47
🇬🇧 Grande Bretagne - food
19/12/2024
#32
🇬🇧 Grande Bretagne - food
04/12/2024
#96
🇬🇧 Grande Bretagne - food
30/10/2024
#46
🇬🇧 Grande Bretagne - food
29/10/2024
#87
🇬🇧 Grande Bretagne - food
28/10/2024
#55
🇬🇧 Grande Bretagne - food
24/10/2024
#84
🇬🇧 Grande Bretagne - food
21/10/2024
#79

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https://www.instagram.com/olieatsitall
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Meet the Chefs - Tom Aikens on his career, the hospitality industry, and more!

Saison 2 · Épisode 34

vendredi 13 septembre 2024 • Durée 22:31

Tom Aikens needs very little introduction. He has had a remarkable career to date from becoming the youngest-ever British two Michelin starred chefs to running countless restaurants around the world.

In this conversation we talk about that journey, how the hospitality industry has changed, and what more it needs to do.

Thanks again to Tom for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

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Meet the Chefs - Jun Tanaka, The Ninth

Saison 2 · Épisode 33

mardi 3 septembre 2024 • Durée 21:07

Jun Tanaka has had a remarkable career that saw him work in some of the country's best-regarded restaurants. Since 2015, he has run The Ninth on Charlotte Street in London's Fitzrovia.

This episode sees us talk about his journey, his views on the industry, and more.

Thanks again to Jun for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

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Meet the Chefs - Javi Estévez on offal, nose to tail cooking, and more!

Saison 2 · Épisode 30

mercredi 17 avril 2024 • Durée 20:39

Javi Estévez is the head chef and founder of La Tasquería in Madrid. He has been on a remarkable journey and now his love of offal has led him to running his own Michelin Star restaurant entirely focussed on nose-to-tail cooking.

In this episode, we dive into offal, Javi's favourite dishes, and how he sees the Spanish hospitality industry as a whole.

Thanks again to Javi for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

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Meet the Chefs - Joe Laker on Counter 71, Modern British Cuisine, and more

Saison 2 · Épisode 29

lundi 25 mars 2024 • Durée 33:25

Joe Laker is the head chef and co-owner of Counter 71, a chef's table and tasting menu restaurant in London. Now open for just over a year, Joe is focused on furthering his ethos of just how special 'Modern British Cuisine' can be.

In this episode, we dive into what 'Modern British' actually means, sustainability, the British food industry, his journey, his ethos, and more.

Thanks again to Joe for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode from these series.

Timestamps

Joe Laker's Background (00:00:33)

Joe introduces himself and discusses the concept of Counter 71, a chef's table restaurant in Shoreditch.

First Memory of Food (00:01:58)

Joe shares his earliest memory of food and how it led to his interest in cooking.

Journey into Culinary World (00:03:36)

Joe discusses his organic entry into the hospitality industry and his turning point towards becoming a chef.

Mentorship and Learning at Roots (00:07:07)

Joe talks about his experience at Roots and the mentorship he received, leading to a deeper connection with food.

Ethos of Counter 71 (00:11:25)

Joe explains the ethos of Counter 71, emphasizing the importance of showcasing suppliers and their stories.

Chef Table Concept (00:12:28)

Meet the Chefs - Paul Bell on Cherwell Boathouse, seasonality, and more

Saison 2 · Épisode 28

mardi 19 mars 2024 • Durée 27:26

I'm back in Oxford to bring you a special one-off return to Oxford this week at Cherwell Boathouse. It was there that I sat down with head chef Paul Bell to talk about his journey, his cooking, and all things Cherwell Boathouse.

He runs one of Oxford's longest-running and most beloved restaurants right on the river and balances punting, fine dining, events and more. Listen in for an insight into those challenges, how the industry has changed throughout his career, and more.

Thanks again to Paul for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode from these series.

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Ethical Edibles - ManiLife's Stu Macdonald on peanuts, sourcing, and growth

Saison 3 · Épisode 1

lundi 4 mars 2024 • Durée 40:21

Welcome back to the first episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.

On the first episode, I sit down with the founder of ManiLife peanut butter, Stu MacDonald. In an extraordinary and scarcely believable story, Stu and his friends have changed the face of a global market worth nearly $6 billion.

Along the way, Stu has picked up expertise in the food industry and fills us in on his story, peanut butter markets around the world, the challenges of scale, and how ManiLife is staying true to its routes.

Thanks again to Stu for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠website⁠⁠⁠⁠ and the ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of Ethical Edibles!

Timestamps

00:00 Exploring Ethical Edibles: A Chat with Mani Life Peanut Butter Founder

03:50 The Wild Journey of Starting a Provenance-Led Peanut Butter Brand

08:40 Revolutionizing Peanut Butter Manufacturing: A Journey to Success

18:40 The Peanut Butter Market: A Deep Dive into Cultural Preferences, Brand Strategies, and Supplier Relationships

23:58 The Impact of Climate Change on Food Supply and the Almond Butter Market

28:00 Exploring the World of Nut Butters: From Origins to Organic

31:34 Insider's Favorite Butter, Cocoa, and Collaborations Revealed!

35:12 Ultimate Dream Dinner Party with Peanut Butter Infused Dishes

Meet The Chefs - From finance to hospitality - Dominic Jones, JP Restaurants

Saison 2 · Épisode 27

lundi 19 février 2024 • Durée 27:35

Hello and welcome back to Meet the Chefs! I'm in Jersey for the next few episodes and talking to people across the Island and across the industry spectrum.

In this episode, I sit down with the CEO of JP Restaurants, Dominic Jones. Just like my previous episode, we dive deep into the challenges of an Island economy but this time Dominic is able to provide the unique perspective of owning restaurants at every price point in the industry. Brexit, the living wage, Jersey Pottery, allergy laws, and so so much more come up along the way.

Dominic is also a passionate campaigner for allergy laws in Jersey, if you want to find out more about that, you can listen to a separate podcast that I recorded for the Bailiwick Express all about it here.

Thanks again to the team for having me and to you all for listening, be sure to head over to the ⁠⁠⁠website⁠⁠⁠ and the ⁠⁠⁠Instagram⁠⁠⁠ for more and subscribe so that you never miss an episode of Meet the Chefs!

Timestamps

Introduction (00:00:00)

Dominic's background, restaurant overview, and unique island economy challenges.

Balancing Different Restaurants (00:03:16)

Challenges of managing diverse restaurant types and price points on a small island.

Customer Impact of Values (00:04:51)

How the business values and decisions impact the customer experience.

Sustainability Challenges (00:06:15)

Balancing sustainability trends with pricing and customer awareness.

Meet The Chefs - Running a coffee shop in Jersey - Dandy Coffee Shop

Saison 2 · Épisode 29

lundi 19 février 2024 • Durée 31:54

Hello and welcome back to Meet the Chefs! I'm in Jersey for the next few episodes and talking to people across the Island and across the industry spectrum.

In this episode, I sit down with the owner and chef of Dandy Coffee Shop in St. Helier. We chatted about all the challenges of an island economy, what it is like to run a small business in that environment, and all of the other normal problems on top of that.

Thanks again to the team for having me and to you all for listening, be sure to head over to the ⁠⁠website⁠⁠ and the ⁠⁠Instagram⁠⁠ for more and subscribe so that you never miss an episode of Meet the Chefs!

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Meet The Chefs - Ramsey and what it's like to be on Kitchen Nightmares - Bel Aire Diner

Saison 2 · Épisode 28

mercredi 20 décembre 2023 • Durée 35:33

Hello and welcome back to Meet the Chefs! I'm back in New York today, this time at Bel Aire Diner in Queen's. This is one of the longest-running diners in the city and my conversation with owner Kal covers everything from diner culture to changing modern technology and of course his favourite dishes. It is fascinating to hear about the challenges of running such a unique type of restaurant.

Bel Aire Diner was also on the latest series of Gordon Ramsey's Kitchen Nightmares and Kal wanted to use this chat as a warning to other businesses who might be approached. Listen for details on why he felt so betrayed and let down by the whole experience.

Thanks again to Kal for having me and to you all for listening, be sure to head over to the ⁠website⁠ and the ⁠Instagram⁠ for more and subscribe so that you never miss an episode of Meet the Chefs!

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Meet The Chefs - Helping Ukraine from New York - Veselka

Saison 2 · Épisode 27

vendredi 15 décembre 2023 • Durée 31:02

Hello and welcome back to Meet the Chefs! This is our first podcast from New York City as I sit down with Jason Birchard, the owner of Veselka. He is the third generation owner of the now famous Ukrainian restaurant that first opened in 1954 and this is a fascinating chat about all things New York, Ukrainian food, and of course how the war has impacted the business and his staff. Enjoy!

Thanks again to Jason for having me and to you all for listening, be sure to head over to the website and the Instagram for more and subscribe so that you never miss an episode of Meet the Chefs!

Timestamps:

Introduction to Veselka (00:00:00)

The host introduces Veselka, a Ukrainian diner established in 1954, and its owner, Jason, as the third-generation proprietor. They discuss the diner's history and the culture of New York City.

Jason's Background and Early Years (00:01:12)

Jason shares his experience working in the family business since his teenage years, studying economics, and his internship in finance. He also discusses his decision to return to work in the family business in 1989.

Adapting to Changes and Expanding (00:04:07)

Jason talks about the changes made to Veselka's operations, including extending business hours and his experiences working in the diverse and vibrant New York City neighborhood.

Neighbourhood and Community (00:08:07)

Jason discusses the unique aspects of the neighborhood, the challenges faced during the 1970s and 1980s, and the impact of gentrification on the area.

Evolution of the Restaurant (00:10:31)

Jason talks about the evolution of the restaurant's menu, expansion to other locations, and the challenges faced when attempting to upscale the comfort food.

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