22. Beyond Food & Wine with Leonardo Cannavale

In the latest episode of ⁠Beyond Food & Wine: A Le Cordon Bleu Podcast⁠, we talk to ⁠Leonardo Cannavale⁠. Leonardo is a Le Cordon Bleu alumnus and private chef.After graduating from Le Cordon Bleu London, Leonardo worked in many prestigious restaurants before getting into the private chef game, and eventually scoring a dream role cooking for the competitors at Wimbledon. We chatted to Leonardo about his culinary journey, how the pandemic changed his career trajectory and what it’s like to cook for elite athletes⁠.⁠⁠⁠⁠⁠⁠⁠Sign-up for our communications! | Le Cordon Bleu

In the latest episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Jane Lovett. Jane is a Le Cordon Bleu alumna, cook, food stylist, recipe developer and author of five cookery books. After graduating from Le Cordon Bleu London, Jane went on to teach at Leith’s School of Food and Wine and going on to run her own catering company in London. As a food stylist, she tested and developed recipes for cookery books, magazines and TV.  Now, in addition to writing cookbooks, Jane runs cookery demonstrations from her home in north Northumberland, London and other locations around the UK, as well as occasionally online. We chatted to Jane about her culinary journey, the difference between a chef and a cook, and her latest book The Get Ahead Christmas Cook. ⁠⁠⁠⁠⁠⁠Sign-up for our communications! | Le Cordon Bleu

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Charlotte O'Kelly. Charlotte is a Le Cordon Bleu alumna and founder of Astrid Bakery. After graduating with a Diplôme de Boulangerie in 2020, Charlotte put her new skills to work and gained a loyal following for her breakfast box delivery service, bringing selections of freshly baked breads, pastries and cakes to the doors of her subscribers. Early in 2024 Charlotte announced she would be opening her first bricks and mortar bakery for customers to attend in person. Despite Astrid’s new home being ‘London’s tiniest bakery’, customers have flocked to get their hands on some of their delicious baked goods. Astrid Bakery (@astrid__bakery) • Instagram photos and videos Astrid (astridbakery.co.uk) ⁠⁠⁠⁠Sign-up for our communications! | Le Cordon Bleu

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Aaron Thomas, one half of the team behind Yum Bug. Aaron started Yum Bug with business partner Leo in 2018, initially experimenting with cooking insects in their free time, before selling insect recipe kits during the 2021 COVID lockdowns. After trialling the concept as a pop up, Yum Bug now has a permanent restaurant based in Finsbury Park, London, where Aaron, Leo and their Chef team seek to show people that insects are a delicious and undervalued superfood. We chatted to Aaron to find out more about why we should be eating more bugs. Yum Bug | Edible Insect Ingredients | Restaurant ⁠⁠⁠Sign-up for our communications! | Le Cordon Bleu

In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast, we talk to Anahita Dhondy, chef, author, consultant and alumna of Le Cordon Bleu London. Anahita Dhondy is the former chef-partner at SodaBottleOpenerWala and author of The Parsi Kitchen: A Memoir of Food and Family. Anahita represented India at the EAT Forum 2018 and the UN-affiliated Chefs’ Manifesto in Stockholm and London in 2018. In 2019, Anahita featured on the Forbes Asia 30 Under 30 list for her contribution towards food sustainability and for popularising Parsi cuisine. She was awarded ‘Indian of the Year’ in the hospitality sector as Chef Manager SodaBottleOpenerWala in 2017.  ⁠⁠Sign-up for our communications! | Le Cordon Bleu

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