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Jul 14, 2020

This episode is part of “United for Bastille Day 2020”

organized by the French Consulate in New York.

I really want to thank them for the organization.


You may have taken one of his cooking classes online,

My guest on this very special day, is Sébastien Baud,

chef de cuisine at the French Consulate in New...

Jun 5, 2020

My guest this week is Peter Stein, oyster farmer & owner of Peeko Oysters in Long Island, NY.

Before the coronavirus crisis, he has supplied a lot of prestigious eateries in New York including Le Bernardin, Eleven Madison Park and Gramercy Tavern.

But as the restaurants have closed up due to the pandemic, Peter had to...

May 30, 2020

Frédéric a découvert sa vocation de pâtissier en suivant l’odeur du bon pain chaud quand il était enfant.

Quand il m’a parlé, il était encore confiné dans un petit village en Suisse. Et comme rarement, il avait le temps et il s’est confié à moi.

Pour créer des desserts, il cherche d’abord à...

Sep 24, 2019

When I sat with her in midtown Manhattan, she started to tell me how change can be difficult to accept for everyone. In a big organization like Danone, listening is a key value to facilitate the changes that fuel creativity and economic success. 

Speaking of change, what is the future of food? For Anne-Claire, food is...

Aug 3, 2019

 Normand est un chef de cuisine, pas un chef de guerre. Quand nous nous sommes rencontrés, il m’a tout de suite parlé du climat de confiance dont il a besoin pour être créatif. Confiance par rapport à ses fournisseurs et à sa brigade pour la qualité des produits, des plats et du service.

Mais en plus du chef,...