39:T4bb,Marcus Wareing is a prize-winning chef, restaurateur, TV presenter and cookery book writer, who gained his first Michelin star at the age of just 26. He grew up in Southport, and by the age of 11 was helping out in his family’s fruit and vegetable business, which dominated his father’s life. Marcus assumed he would join the business, but his father told him to take a catering course instead, as the family firm had no future. When Marcus was 18, he moved to London to work at the Savoy. He loved the experience of life in a high-pressure professional kitchen and was quickly promoted. In 1993 he joined Gordon Ramsay at Aubergine, creating one of the most celebrated London restaurants of the time. He went on to launch a number of Michelin star-winning restaurants, often working with Gordon Ramsay and his company, before a much-publicized falling-out. Marcus now runs a group of restaurants in London, founded with his wife Jane, and since 2014 he has appeared as a judge and mentor on the TV series MasterChef: The Professionals. BOOK CHOICE: A Bear Grylls Survival Guide LUXURY ITEM: A knife CASTAWAY'S FAVOURITE: How Deep is Your Love by The Bee GeesPresenter: Lauren Laverne Producer: Sarah Taylor3a:T4b0,Is it time the old trope of the brilliant, angry chef gets retired for good? Michelin-starred chefs are often famous for their skill, precision and passion. But many of them are just as well-known for their tyrannical and belligerent behaviour towards staff. With ever more allegations surfacing of abuse and harassment in Michelin-starred restaurants, leaders in the industry are calling for the culture to change once and for all. Eric Rivera, owner and head chef at Addo in Seattle tells the BBC’s Tamasin Ford about the abuse he’s seen and experienced first-hand, and why he thinks it’s always white male chefs who get praised for this behaviour. Asma Khan, chef and owner of Darjeeling Express in London, says chefs should be stripped of their accolades if found to be abusive. Chef and TikTok star Poppy O’Toole says she’s worried that without positive change, an industry ravaged by Covid-19 might never fully recover. And Viviana Varese, chef and owner of Viva in Milan, tells Tamasin how she built an inclusive and supportive environment for her staff, while still achieving Michelin-star excellence.Producer: Frey Lindsay(Photo: Chef holding a pan in flames. Credit: Getty Images)3b:T4a3,

Doublement étoilée en France, triplement étoilée en Angleterre, élue meilleure femme chef au monde, Hélène Darroze n’a plus grand chose à prouver derrière les fourneaux.

Née dans les Landes, elle est issue d’un milieu de restaurateurs passionnés. Après une école de commerce, elle suit la tradition familiale en s’orientant vers la restauration et fait ses premiers pas au restaurant gastronomique « Le Louis XV » du grand chef cuisinier Alain Ducasse, qui deviendra son mentor et l’encouragera à poursuivre la grande cuisine. Un conseil qu’elle appliquera, et à raison !

La suite, elle nous fait le plaisir de nous le raconter aujourd’hui. Le temps d’une pause, elle a accepté de venir se confier sur son parcours incroyable et nous donner la recette secrète de sa réussite en évoquant son histoire familiale, sa passion pour la cuisine, la vulgarisation de cette dernière grâce aux émissions télévisées et ses dernières actualités.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

3c:T53c,Hillary is joined by chefs Samin Nosrat and José Andrés to discuss all things food, from the struggle too many Americans are facing to feed their families to the lighter side of things – like what it takes to make delicious beans. Then, Hillary chats with Rocco DeFazio, the owner of one of her favorite pizzerias, about how his restaurant has adjusted to the pandemic. Samin Nosrat is a cook, teacher, author of the James Beard Award-winning cookbook, Salt Fa

Women running restaurants