About this episode
You've got to be full of passion to make it as a top chef. It's a highly skilled and physically demanding job that comes with long hours.
Ruth Alexander talks to three celebrated and talented chefs from three different continents about the highs and lows of their careers. They tell Ruth why they love the job so much and whether chef culture has changed in the years they've been working in kitchens.
Featuring May Chow, Chantel Dartnall and Sean Kenworthy. If you would like to get in touch with the show, please email: [email protected] Image: A chef in a white jacket sharpens a big knife in a professional kitchen. Credit: Getty images / Fertnig.
Get every episode summarized
Each time The Food Chain publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
