What do chefs eat?
About this episode
This episode explores what chefs eat throughout their day and the significance of staff meals.
Ever wondered what the chef is eating? Snacking on the finest produce or surviving on thin air and caffeine? In this episode Ruth Alexander speaks to three chefs about how they get through the day, and the importance of the ‘family’ or staff meal. She’s joined by Juliette Feller, a Swiss chef working in London, Marisha Shukla a pastry chef in Bengaluru India, and Sam Grainger, an exec chef and restaurateur in Manchester in England. You can contact the programme by emailing thefoodchain@bbc.co.uk . (Image: from left to right, Juliette Feller wearing a pinstripe blazer, Marisha Shukla wearing a white shirt and Sam Grainger wearing a blue denim apron. Credit: Fin Nichols, Victoire Terrade, Sam Grainger)
More episodes of The Food Chain
- The regulars
- Leaving home
- What can food tell us about the past?
- Should I cut down on carbs?
- When should I eat my evening meal?
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