The chefs

厨师们

The Food Chain

2025-10-30

26 分钟
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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: thefoodchain@bbc.co.uk Image: A chef in a white jacket sharpens a big knife in a professional kitchen. Credit: Getty images / Fertnig.
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  • This BBC podcast is supported by ads outside the UK.

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  • What kind of person makes it as a top chef?

  • The best hospitality people love making people happy through food.

  • It's intoxicating.

  • On the food chain this week from the BBC World Service with me Ruth Alexander,

  • I'm talking to three chefs on three different continents about what it takes to lead a professional kitchen.

  • The dedication.

  • We work 15 hours a day.

  • We used to sleep in the restaurant.

  • The creativity.

  • It's a love.

  • You know, your passion really, truly comes to flourish in that dish.

  • And just the occasional bout of hubris.

  • What dum-dum goes from 20 seats or 100 seat restaurant overnight?

  • So let's meet today's guests.