Chefs call time on abusive practices

We meet retail turnaround expert Joanna Reynolds, the woman behind the revival of the Folio Society, one of Britain’s oldest publishing houses. Ten years ago, the company was losing money and facing an existential threat from the digital revolution.Joanna explains how she transfo ...  Show more

Festive celebrations at Christmas and New Year often involve increased alcohol consumption in many parts of the world. For some, that’s followed by a decision to take a break from drinking. It's become widely known as Dry January.However, data shows that more people are choosing ...  Show more

Working as a chef can be creative and rewarding when people love your food, but it can also be demanding, requiring long and antisocial hours. In this programme we hear about the highs and lows of working in some of the world’s best kitchens, and why it ultimately isn’t right for ...  Show more

The professional kitchen is often seen as a place where bravado, machismo and sexism are standard. Kim Chakanestsa brings together two top female chefs to ask why there are so few women in the industry - and what if anything is holding women back?

Dominique Crenn is a Fr ...

Two award winning chefs talk to Kim Chakanetsa about how they've adapted to restrictions because of the Covid-19 pandemic. They discuss the pressures it's put on their business and the continuing importance of food and their restaurant staff in their lives. Ana Roš won two M ...

Four years after the pandemic, I’m working with restaurant owners who are still suffering whiplash and struggling to find a path forward for their restaurants. I don’t have to tell you, but it was an intense time. Restaurant owners went from a complete shutdown of their restauran ...  Show more