In this episode, our founder Nour Hassan speaks to Le Cordon Bleu Alum and Chef Deenuh Hosny about shifting careers from digital marketing to joining one of the world's most rigorous and challenging culinary schools Le Cordon Bleu in London, carving out a space for young Chefs in Egypt, recipe developing for one of Egypt's top supermarkets and food-solution caterers Gourmet Egypt, the culinary scene in Cairo and what the gaps are, social media and it's obsession with people who cook, and finally the art of creating the perfect chicken pot pie!

To follow Deenuh's recipes and cooking adventures check her out on @dinewithdeenuh.

This episode is brought to you by The G Hotel at SEASHELL. Our partner for the summer and a space where holistic living meets opulent art, design, music, gastronomy, and more. For more information and bookings visit www.thegseashell.com or @thegseashell. 

Support the show