Ep 78. Paule-Odile Beke - From Abidjan to London
In this episode, Ivorian-French chef Paule-Odile Béké shares her journey from sneaking street food in Abidjan to founding her Afro-fusion catering company in London and competing on MasterChef: The Professionals. She reflects on her culinary roots, the influence of family, her experiences in Paris and London, and her mission to elevate Ivorian cuisine on the global stage. Paule also discusses resilience in the kitchen, the importance of mentorship, and her exciting new ventures with Ivorian teas, spirits, and food products.
Taste of Place · Paule Odile Beke, World Food Travel Association, Erik Wolf
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Show Notes
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.
The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.