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Content provided by World Food Travel Association and Erik Wolf. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by World Food Travel Association and Erik Wolf or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
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Ep 78. Paule-Odile Beke - From Abidjan to London

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Manage episode 501660685 series 1576325
Content provided by World Food Travel Association and Erik Wolf. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by World Food Travel Association and Erik Wolf or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Chapters

00:38 – Childhood in Ivory Coast and street food memories

03:14 – Turning passion into a chef’s career

04:55 – Defining Afro-fusion cuisine

06:55 – Life between Paris and London

11:33 – MasterChef experience and lessons learned

17:19 – Impact of the show on career and clients

19:19 – Advice for young chefs: resilience, teamwork, and passion

26:38 – Reflections on Gordon Ramsay’s style

30:25 – Founding Douceurs d’Ivoire and catering work

32:55 – Tea, koutoukou liqueur, and new product ventures

36:55 – The origin of jollof rice debate
You can learn more about Paule on her Instagram page.

  continue reading

78 episodes

Artwork
iconShare
 
Manage episode 501660685 series 1576325
Content provided by World Food Travel Association and Erik Wolf. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by World Food Travel Association and Erik Wolf or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Chapters

00:38 – Childhood in Ivory Coast and street food memories

03:14 – Turning passion into a chef’s career

04:55 – Defining Afro-fusion cuisine

06:55 – Life between Paris and London

11:33 – MasterChef experience and lessons learned

17:19 – Impact of the show on career and clients

19:19 – Advice for young chefs: resilience, teamwork, and passion

26:38 – Reflections on Gordon Ramsay’s style

30:25 – Founding Douceurs d’Ivoire and catering work

32:55 – Tea, koutoukou liqueur, and new product ventures

36:55 – The origin of jollof rice debate
You can learn more about Paule on her Instagram page.

  continue reading

78 episodes

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