<p>In the latest episode of <a href="https://open.spotify.com/episode/5x2jgOvNWMI8ap4Wd0Xq0Z" rel="ugc noopener noreferrer" target="_blank">Beyond Food &amp; Wine: A Le Cordon Bleu Podcast</a>, we talk to <a href="https://www.janelovett.com/" target="_blank" rel="ugc noopener noreferrer">Jane Lovett</a>. Jane is a Le Cordon Bleu alumna, cook, food stylist, recipe developer and author of five cookery books.</p> <p>After graduating from Le Cordon Bleu London, Jane went on to teach at Leith’s School of Food and Wine and going on to run her own catering company in London. As a food stylist, she tested and developed recipes for cookery books, magazines and TV. </p> <p>Now, in addition to writing cookbooks, Jane runs cookery demonstrations from her home in north Northumberland, London and other locations around the UK, as well as occasionally online. We chatted to Jane about her culinary journey, the difference between a chef and a cook, and her latest book <a href="https://www.janelovett.com/products/get-ahead-christmas-cook" target="_blank" rel="ugc noopener noreferrer"><em>The Get Ahead Christmas Cook</em></a>.</p> <p><a href="https://www.cordonbleu.edu/index.cfm?fa=NewsletterMod.SubscribeNewsletters&amp;" rel="ugc noopener noreferrer" target="_blank">⁠⁠⁠⁠⁠⁠Sign-up for our communications! | Le Cordon Bleu</a></p>