Turning Chickens and Breaking Dishes

My guest today is a baker and cookbook author. She studied and worked in fashion design in Mumbai before moving to England. She entered the Great British Bake Off in series 5, where she reached the semifinal. Since then, she has written several cookbooks, including her latest book Chetna’s Easy Baking, she also contributes for Food52, and you can also find her on YouTube Food with Chetna…

davidegmartins.com

@davidegmartinschef

My guest today is one of most charismatic and beloved chefs in the United Kingdom and the rest of the world. He has written Over 15 cookbooks, his TV credits include more than 25 shows, .from my personal favorite ready steady cook to his  current show on  ITV Ainsley World Cup Favorites..

In 2019 he was rewarded with the most excellent order of the British empire for his service to Broadcasting and Culinary Arts, and most importantly and specially this year he is a proud Gunner….

For this last episode of the second season Chef Davide G. Martins is interviewed by his best friend Rebecca Richelsoph! A peak "behind" the curtains where people can know more about Davide's story, his interest for food, his work at the embassy and much more.

https://www.davidegmartins.com/

https://www.instagram.com/davidegmartinschef/

My guest today is a British Master of Wine, a wine critic, journalist and wine author. She has written various books, her latest being the 24-Hour wine expert. She was described by Decanter magazine as the most respected wine critic and journalist in the world. She received the most excellent order of the British empire and among other distinctions she was honored by the Portuguese government with the order of entrepreneurial merit.

She writes weekly for the financial times, and writes for her website jancisrobinson.com and she also provides advice for the wine cellar of Queen Elizabeth II.

[email protected]

instagram.com/davidegmartinschef

https://www.jancisrobinson.com/

My guest today is one of the most acclaimed food critics in  Europe. He grew up in Connecticut but for the last 30 years "The City of Lights" is his home. He was the European correspondent for gourmet magazine for 10 years, he has written about food and travel for several magazines and newspapers from the New York times to travel and leisure. He is the author of Hungry for Paris: The Ultimate Guide to the City’s 110 Best Restaurants, “Hungry for France: adventures for the cook and food lover, and most recently he released the memoir “My Place at the table: A Recipe for A Delicious Life in Paris.

[email protected]

instagram.com/davidegmartinschef

https://www.alexanderlobrano.com/

https://twitter.com/AlecLobrano

My guest today is a recipe developer, cook, cookbook author and caesar salad enthusiast with a lifelong love of cooking, eating and teaching other people how to cook.

She has contributed for Bon Appetit Magazine, and most recently she released the cookbook "Cook this Book";

https://www.mollybaz.com/

instagram.com/davidegmartinschef

facebook.com/davidegmartinschef

info

My guest today is a polish cookbook author that describes herself as a "storyteller cook" whose debut cookbook Polska: New Polish Cooking achieved much success. It appeared in six languages and was selected as one of the best cookbooks of 2016 on BBC Radio 4's The Food Programme.

On June 10th her new book comes out and its called “Amber & Rye” a Baltic Food Journey in Estonia, Latvia and Lithuania.

https://www.instagram.com/zuzazakcooks/

https://www.instagram.com/turningchickensbreakingdishes/

[email protected]

My guest today is a Franco-American third generation baker, and CEO of Maison Poilâne a family-owned world renowned bakery that has been open in Paris since 1932. Following her grandfather and father footsteps, the Poilâne Bakery is reputed to be one of the world’s best bakeries specializing in sourdough breads baked in wood-fired ovens, and it’s most well knows for their nearly 4lbs rustic country style bread.

https://www.instagram.com/apollonia_poilane/

https://www.poilane.com/en/