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I am honored to have as my guest today someone quite remarkable. Chef Hrishikesh Desai, after working at some of the finest restaurants around the world - The French Laundry in California, Les Maison de Bricourt in Cancale, France - chose to move to the UK and is now chef patron of Farlam Hall Hotel.
We discuss everything from guilty pleasures to traditional street foods and insights into provenance to his signature style of melting pot of flavours!
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Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.
We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more).
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Shaping Our Understanding of British Cuisine with Mark Hix
This episode provides an in-depth look into Mark's career and personal life. During our conversation, we discuss his style of cooking, which is ‘simple, seasonal and British’, with a hard and fast rule that ‘no more than three main ingredients on the plate'. We talk about why his love of food that still motivates him to put in the hours, as well as where he looks for inspiration to ensure provenance - food with a story is still at the heart of what he does.
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Today's guest is William Sitwell, a man who truly inspires. He knows how to delve into the history of eating, people, and food.
William's journey to discover what it means to appreciate and enjoy food has taken him on a dream journey. A food writer, a critic of restaurants, a broadcaster on MasterChef, an author, and more, he has done it all. In this interview, we explore how culture has shaped what British food is today, why and discusses how history, lifestyle, and beliefs shaped some of his books and more.
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Today, I bring you a story about Sunaina Sinha, someone who is truly awe inspiring - an individual who has continuously broken through the thick glass ceiling of private equity, all while making time for regular meditation.
Sunaina’s journey of discovering the truth about work-life balance and the story behind becoming a certified sommelier has taught her the importance of taking time for herself. Growing up in a South Asian household where hard work and the drive to succeed were encouraged, inspired and led her to experience wonderful things. Her success is an example of the power of hard work, dedication, and a willingness to explore. She is a true inspiration to those looking to break barriers and achieve their goals.
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It is with great excitement that I kick off series 3 today with the award-winning chef, food educator, writer, and climate change activist Tom Hunt. Through his approach, he aims to inspire people to reduce waste, eat more sustainably and take #ActionforClimate.
Along with food culture, we talk about food identity (be sure to check out Tom's recipe for what he thinks best represents him), tackling food poverty, and the importance of understanding the past in building a better food system. And, if you're looking for some tasty tips, check out what Tom makes with stale bread and herbs...
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Are you ever left wondering whether seduction is a lost art in the 21st century? Can we learn from history and use food as an instant more pleasurable experience? When it comes to pleasure, why has food been such an important part of Indian history?
In this episode with Seema Anand, we discuss the Kama Sutra's groundbreaking attitudes toward the art of seduction and food thousands of years after it was written. We explore numerous techniques and refinements that elevate pleasure to an entirely different level-whether it be innovative codes for love messages, the effects of 'natural perfume' on different parts of the body, the many different types of food, how to massage your lover's hands, or which kind of jewellery to wear during lovemaking. You will never again think about love and lovemaking the same way after watching or listening to this episode which is accessible, sensual, and full of surprises, one that you will never forget.
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Have you ever wondered why women entrepreneurs are leading the way in digital presence? Is there a greater confidence among women to react to a new world of work with renewed confidence and adaptability, to embrace new business opportunities and to realign their business models to fit new consumer needs?
My guest on this episode is Anita Chatterjee, as we discuss how identity and trust are crucial for women's success in corporate environments and how they further refine it as entrepreneurs. We delve into her success in public relations, management, entrepreneurship, organisational behaviour, leadership, teamwork, and trust. And why her entrepreneurial ventures have been made possible by moving beyond outsider stereotypes and importantly, how her influence has been felt not only locally but also internationally, with local communities now following her example and finding her a mentor for future women entrepreneurs.
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Is culture the values, symbols, interpretations, and viewpoints that distinguish one individual from another in modern societies? In cross-cultural fusion dishes, is it the increase in international trade, immigration from around the world, and the role of ethnicity that plays a significant role?
Sanjay Dwivedi joins me in this episode as we discuss his journey to success, the craving for hot, soul-burning food, and comforting, flavour-rich Mediterranean food. And, particularly how Indian cuisine takes more than one flavour to define itself. Whether it's the simplicity of South Indian food or the spiciness of North Indian food, Indian cuisine offers a wide variety of flavours, which is why fusions based on it are so popular. We cover, in this case, the cultures that ruled the native land and traded with it that have left a lasting impression. And share our thoughts in the flavours of today's Indian cuisine, eight thousand years of history are reflected. But why British and Portuguese rulers influenced these countries' regional cuisines during their rule in the 19th and 20th centuries and why it works so well with Spanish and Latin American cuisines.
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How is the French culinary culture and identity so unique? Does it live up to the hype? How does bread relate to identity and culture? It is the synthesis of diverse cultural heritages that makes French gastronomy one of the most emblematic expressions of French culture, which encompasses processes from "farm to fork," and of which the culinary arts are only an element?
Richard (known for his easy-to-follow breads and pastries) championed this new French culinary identity in the UK. Richard has codified the globally recognised French baking that is widely celebrated today. His books include regional recipes and cooking advice, a newly established French culinary identity bringing the traditions of the regions together. So strong is this new culinary identity that the culinary world has identified his style of French cooking as being timeless – and delicious. French bread, desserts and pastries and the delicacy of their flavours are among the most noteworthy French cuisine elements that are loved throughout the world today.
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What role does your identity play in shaping what food means to you? How can a dominant social group impact how "authentic food" is perceived in another culture, and to whom? How does cultural humility relate to empathy? Does understanding diverse food cultures require either of these (or both)? In this episode, I talk to Romy Gill, a British/Indian chef, food/travel writer and broadcaster and discuss how personal Identity Shapes Cultural Knowledge. In this episode, I speak with Romy Gill, a British-Indian chef, food/travel writer and broadcaster, about how identity shapes cultural knowledge.
We discuss her latest book, 'On The Himalayan Trail,' and the importance of assessing our identities and biases in understanding other cultures' food by distinguishing among facts, beliefs, opinions, and prejudices. Seeing food from the perspective of others, rather than only our own, helps us understand the meaning of food for others, as well as be more culturally humble and capable of engaging in the world authentically.
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The food system is highly complex and interconnected. The food system has to be sustainable if we want to keep the restaurant industry busy and our grocery stores and kitchens stocked. Have you ever wondered where your food was grown or produced? Do you ever wonder who or what your money supports when dining at a restaurant? Or how you envision the future of wild food foraging?
In this episode, I interview Jack Stein, the celebrity chef and director of Rick Stein's restaurants in Cornwall. As we discuss his journey from completing a Master's degree to a full-time chef, the mental and physical impact of foods on our bodies, local suppliers, foraging, and the environment as well as why he believes there is a bright future for local food, we explore his thoughts on "British" food.
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What concepts contribute to the development of "gastronationalism"? How can food sustain the emotional power of national attachment and be used to shape production and marketing? What is the role of effective PR in addressing sociological issues, from identity politics to authenticity and culture, to globalisation's complexities? In this episode, Farzana Baduel and I discuss the many layers that make up our unique identities as well as the broader food culture we live in.
We discuss policies regarding food tradition and authenticity. Food and identity become a lens through which we view the world over time. Our worldview changes as we grow. It is where PR can be helpful as we gather information from new sources and understand it in new ways so that our lenses are shaped and reshaped. Farzana gives a unique perspective through each individual's lens, a synthesis of a country's multi-layered personal identity, and how she uses her skills in communication to highlight a client's unique identity simultaneously historic and current; they are rooted in our cultural and familial pasts but can be shaped to efficiently build brand and reputation in the present and future.
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Food is grown, raised, and caught, whether you're eating at home or in a restaurant. After that, they have been processed, to a lesser or greater extent, and transported. A supply chain is a path an ingredient takes from its natural place of origin to your plate, as well as the processing involved. James Golding joins me in this episode and we discuss food provenance, understanding this supply chain, and knowing what to look for. Where was this grown? Is this organic? Is this free range? Was this caught sustainably? How far has this travelled to reach me? People are becoming more interested in these questions and their answers
We discuss the importance of sourcing food locally, operating ethically, and maintaining transparency in supply chains. The desire for a clean conscience has replaced the desire to eat the unknown in our society. Moreover, I learn how James helps his customers trace their meals by showcasing the ingredients on the back of the menus, featuring small producers and local butchers who work sustainably.
We also discuss one of the key components of James's cooking, food provenance, which results in mouth-watering, seasonal dishes. Quality, a delicious taste, and culinary flare go hand in hand with fresh, and where possible, local produce. Those who are passionate about food want to be as close to their ingredients as possible, which is why their kitchen draws people from all over.
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Are you curious about plant-based milk? Wouldn't it be great if you could change the way people think about plant-based alternatives by making them tastier than anything else on the market? If you discovered that mixing seeds and grains together made m*lk richer, more balanced, and more delicious, would you take the chance? Lilk discovered the secret, combining seeds and grains gives their m*lk a richer, more balanced, and more delicious flavour.
There's bound to be plant-based milk available in any coffee shop or grocery store milk case. Whether it's almond or macadamia milk or trendy oat milk, these alternative milk options might leave you wondering: are some more sustainable than others? Do we need to be concerned about all of the ingredients on labels? Lilk's Chief Creative Officer, Charlotte Khushi, joins me this week. Our discussion centres on what a sustainable future could hold for plant-based milk, a look at what it takes to become one of the most sustainable and planet-friendly brands and dive deep into the different kinds of milk you're putting in your coffee, including plant-based milk and cow's milk, to evaluate the different footprints.
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How do we define sustainable gastronomy? It is said that restaurants sourcing ingredients responsibly, promoting local and ethical produce, preventing food waste, using seasonal ingredients, removing non-recyclables from their supply chains, focusing on local and plant-based menus, and addressing ethical and well-being issues are among the most innovative.
In this episode, I sit down with Stephen Harris and we discuss the challenges the industry faces, share success stories, and growl with anticipation as he describes a recipe. This episode highlights his close connection to his environment, refining his recipes for homemade products by making and serving his own butter and sea salt for the first time. I listen in awe as we discuss his menu and the unusually plentiful and distinctive surroundings.
We briefly cover the surge in international PR for chefs over the past decade, glamorising the profession, creating television subgenres and celebrity chefs, and paving the way for self-proclaimed Instagram food critics and "foodies." But for me and what distinguishes Stephen from the rest is that he is one of the originals and has a humble manner. It is here that I learn more about his highly regarded larder located right on his doorstep, where the sea, salt marsh, and fields interconnect, which saw a menu based exclusively on the produce which has made waves both nationally and internationally.
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What is your perspective on food? Do you place a high priority on its provenance, ethics, and animal welfare? There is no doubt we have read, researched, gotten it wrong, and gotten it right. This week, I talked with Tim Maddams about how he worked with others to raise awareness of food production issues while at River Cottage and afterwards.
Taking a closer look at the future of agriculture, we examine current food production methods. Tim isn't new to big food fights. He has questioned leading voices, including policymakers, business leaders, food producers, and campaigners, about some of the issues facing farming systems around the world, such as organic farming, sustainability, and food systems, so people who care about food will know where they get their food from and how they get it grown. In addition to exploring both advanced and beginner topics, we examine the interaction between traditional methods and current trends in the field of food.
Join us as we discuss cost-sensitive solutions to living sustainably in this episode of series 2. It's good for you, good for your wallet, and it's good for the environment! Like most of us, when you seek out the freshest, most local ingredients, you're on the right track to ensuring your food is both environmentally friendly and delicious. So what are you waiting for, everything is here, from our favourite dishes to our kitchen creativity!
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In the early stages of a company, many of the messages the company crafts to communicate its vision are influenced by the conditions in its infancy. The question is, how do these startups communicate themselves with the market as they transition from startups to mid-sized and/or corporate entities?
For episode 1 of series 2, I have a conversation about how startups can prepare themselves to communicate their growth and ambitions with Vee Mistry, Founder and CEO of SKINBYVEE. I learn how Vee manages expectations in the market, maintains media relationships, and handle people's communications thoughtfully as her company grows.
Learn how Vee has embraced an unconventional path and seized opportunities to become one of Canada's leading skin experts. Through self-belief and partnership with others who believe in her as well, she has become an inspiring leader for other women. Vee knows exactly what we need for effortless, flawlessly healthy, and radiant skin, from her unique skincare line (coming soon!) to facial treatments. In every action, she is proud and world-class, standing her ground and sharing her opinions with authority.
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Instagram (@anishamistryfernandez)
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Series2 will focus on "getting to know food and identity".
In this series, I will explore the provenance and culture of food as well as the differences between people based on where they come from and who they are. I will examine how food encompasses all aspects of our lives.
Not only is food an essential part of people's lives, but it also signifies a connection to the land. As I explore how we view and differentiate people, I will also discuss how their culture is impacted by these factors. Furthermore, different cultures have a wide variety of food and ingredients which are infused with their culture. Whatever they eat or how they cook it as long as it represents their culture and the values they hold dear, you are what you eat. Furthermore, culture and food are closely linked; this includes their religion, tradition, and personal style when cooking.
As well as media, chefs who are authors and experts who represent this very idea are important factors in retaining the culture and food identity. With the proliferation of cookbooks, food magazines, TV shows, celebrity chefs, and blogs, food has completely changed. Series 2 aims to provide answers to the questions of how food communicates culture and how we relate food to our surroundings. Increasing awareness of the significance of food in contemporary society and culture has led to a need to explore it further.
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What stereotypes have you had or experienced as a South Asian woman? In this episode of the Naughty Bites Podcast I explore the personal and social impact of stereotypes “you must be really smart”, and “you will probably become a lawyer, doctor, or engineer” through honest confessions with Mandeep Kaur Nijjer.
As a Chief Executive Officer at her Global Influencer Talent Marketing and Public Relations Agency, we discuss how influencer marketing has become a hybrid phenomenon, merging the advertising logics of celebrity endorsements with social media’s engrossment with ‘authentic’ and self-generated consumer content. We reflect and re-evaluate how aspiring influencers and industry professionals can face barriers to participation and success, including systemic inequalities of gender, race and class, infrastructural inequalities in digital/media in terms of access to influencer agencies, and social media visibility.
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Instagram (@anishamistryfernandez)
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