Summary
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.
Transcript
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| 0:00.0 | BBC Sounds, Music, Radio, Podcasts. |
| 0:07.0 | I'm no longer ravenous. I'll no longer eat until I fall asleep. |
| 0:11.0 | The Hunger Game, a new five-part series exploring the meteoric rise of weight loss drugs. |
| 0:16.0 | It's been an incredible story with these drugs. |
| 0:18.1 | The uptake, the amount of product that's been sold, the amounts of money |
| 0:21.2 | is cost. What the drugs do, how they work, and the knock-on effects of their widespread use. |
| 0:26.5 | We'll be sitting here in three years' time going, oh, it caused problems that we're now going to have to fix. |
| 0:32.3 | The Hunger Game with me, Professor Gilesio. Listen first on BBC Sounds. |
| 0:39.3 | What kind of person makes it as a top chef? |
| 0:43.0 | The best hospitality people love making people happy through food. |
| 0:47.5 | It's intoxicating. |
| 0:49.8 | 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. |
| 1:01.6 | The dedication. |
| 1:02.9 | We work 15 hours a day. We used to sleep in the restaurant. |
| 1:06.4 | The creativity. |
| 1:07.6 | It's a love. |
| 1:09.0 | Your passion really truly comes to flourish in that dish. |
| 1:12.8 | And just the occasional bout of hubris. What Dum Dum goes from 20 seats or 100-seat restaurant |
| 1:18.6 | overnight. So let's meet today's guests. So I'm Shantelle Dartnell, currently at Chateau de Tenier. |
| 1:27.8 | So my speciality and my style of cooking is what I call botanical cuisine. |
| 1:33.0 | I just have a great passion with using edible herbs and flowers in my food, |
| 1:38.5 | not just for the visual appeal or for the aromas, |
... |
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