Feeding the VIPs
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
How do you make Michelin Star-level food, for hundreds of people, in a kitchen you just built in someone’s garden, and with no access to cooking gas? That’s just a typical scenario facing chefs in the world of high end mass catering.
In this episode, we hear from John Downey, the Catering Manager at the Web Summit tech conference, on the pressures of feeding high profile figures, and VIPs who've spent $26,000 on a ticket.
We also hear from Matt and Ted Lee, authors of the book Hot Box: Inside catering, the food world's riskiest business. They tell us about the stresses and often extraordinary challenges of providing high end food, at scale, at some of the USA’s most fancy weddings and galas.
Presenter: Marie Keyworth
Producer: Sarah Treanor
(Picture: A chef's hand, putting the final touches to some dishes. Credit: Getty Images/Βι¶ΉΤΌΕΔ)
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- Thu 23 Feb 2023 04:32GMTΒι¶ΉΤΌΕΔ World Service except Americas and the Caribbean, Australasia, East Asia & South Asia
- Thu 23 Feb 2023 05:32GMTΒι¶ΉΤΌΕΔ World Service Australasia, Americas and the Caribbean, South Asia & East Asia only
- Thu 23 Feb 2023 11:32GMTΒι¶ΉΤΌΕΔ World Service
- Thu 23 Feb 2023 21:32GMTΒι¶ΉΤΌΕΔ World Service East and Southern Africa & West and Central Africa only
- Thu 23 Feb 2023 23:32GMTΒι¶ΉΤΌΕΔ World Service except East and Southern Africa & West and Central Africa
- Sun 26 Feb 2023 08:32GMTΒι¶ΉΤΌΕΔ World Service except Europe and the Middle East
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The Food Chain
Examining what it takes to put food on your plate
