In this episode of Beyond Food & Wine: A Le Cordon Bleu Podcast we talk to alumna Eva Hagman. Eva studied Cuisine and Boulangerie at Le Cordon Bleu London in 2014.  She has also studied nutrition and at the Matthew Kenney Vegan Raw Culinary School.

Having a passion for food styling photography, Eva published a book in Swedish on food plating Vacker Mat På Fat and most recently published The Gluten Free Gourmet cookbook in English. We discuss how she came to the culinary field, the challenges of gluten free baking and what inspired her cookbooks.

Where to find more on Eva:

The blog (on-line recipe book): https://www.theglutenfreegourmet.co.uk

Instagram: https://www.instagram.com/theglutenfreegourmet/The book https://www.amazon.co.uk/dp/B0DPSYN2H6

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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.

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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

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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.

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

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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. 

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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

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.

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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.

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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.