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This week, I'm metaphorically stripping off Chris Baber's chef whites and diving deep to uncover the secret ingredient to his success. Chris Baber, a celebrated chef, BBC Good Food contributor, and best-selling author, joins us to share his journey from humble beginnings to culinary fame.

We chat about the entrepreneurial spirit that sparked his passion for cooking and how it led him to thrive in the intense world of Michelin Star restaurants, rubbing shoulders with top-tier chefs like Gordon Ramsay. Chris opens up about the challenges of staying creative in an industry where everything has essentially been "done to death."

We also delve into the business side of things—how many top chefs master both the kitchen and the boardroom. Chris shares his insights on building a strong social media following and the networking savvy that landed him a coveted gig with Marks and Spencer's. Plus, he talks about his book, "Easy," and the importance of simplicity in achieving business success. 

0:00 - Intro
1:41 - Back to the Beginning
4:38 - What do you think it was that gave you that Entrepreneurial Spirit and want to be a Cook?
7:14 - Life in a Michelin Star Restaurant
10:29 - Staying Creative in a 'Done to Death' Industry?
13:09 - How Many Great Chefs are also Great in Business?
15:37 - How did you Build Your Social Following?
16:51 - Getting the Marks and Spencer's Gig through Networking - Business Lessons
25:28 - Business Facet to Success, Simplicity - Chris Baber's Book Easy
28:48 - Do you Enjoy the TV Experience?
29:50 - What is the Passion about Seasonal Produce and Local Ingredients?
31:05 - Nutrition and Healthy Eating Made Easy For All
39:30 - Mental Health Awareness
41:47 - The Future and Expansion
45:01 - Quickfire Questions - Favourite Dish? One Famous Chef to Share the Kitchen with? Disaster Dish!
48:36 - Conclusion

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