The Food Chain

• The servers

  What are the highs and lows of waiting on tables? In this episode of the Food Chain Ruth Alexander speaks to restaurateurs from London, New York and Mumbai to find out about the inner workings of one of the hardest jobs in the business. Ruth hears from French celebrity Maitre d, Fred Siriex, Mumbai based restauranteur Gauri Devidayal and Michael Cecchi-Azzolina, the New York based author of Your Table Is Ready.Get ready to hear stories of the pressures, the pleasures and the pay, plus the moments when the tension all got too much. If you would like to get in touch with the show, please email: [email protected]: The torso of a waitress, carrying two plates of food, against a purple background. CREDIT: Maria Korneeva/Getty images

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• Food by drones?

  From pizza delivery to emergency aid, are autonomous aircraft the future? Ruth Alexander looks into whether drones are a feasible alternative to delivery drivers and traditional air drops. We hear how fast food and groceries are being delivered into suburban back gardens in Helsinki and Dublin and to a waterside collection point in Hong Kong. Is this technology something we might see everywhere soon? Ruth looks at its advantages and limitations and finds out how drones are carrying essential food to remote communities in Madagascar.Taking part were Danny Vincent, BBC Hong Kong reporter, Ville Lepalä, the CEO and co-founder of Huuva foodhall, Bobby Healy, the CEO of Manna Aero, Santanu Chakraborty, chief executive officer of Bal Raksha Bharat – Save the Children India and Hedley Tah from the United Nations Humanitarian Air Service, which is run by the World Food programme.Produced by Rumella Dasgupta.Image: A drone is flying against a stylised blue sky background. It is holding a white box which says Food Delivery on it in black letters. (Credit Getty Images/ sarawuth702)

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• Turmeric: The golden spice

  Turmeric has been revered for thousands of years, not just for its mellow taste but for its golden colour and its supposed health giving properties. Rumella Dasgupta looks at its history, its uses in food and medicine and talks to scientists who have studied the spice. She finds out what they've learned about its fabled medicinal qualities and whether it's really worth paying for expensive turmeric lattes and turmeric supplements. Featuring Dr Kathryn Nelson, Prof Amit Garg, Ragini Kayshap and Seema and Sarla Nagpaul.If you would like to get in touch with the show, please email [email protected] Producer: Lexy O'Connor (Image: a teaspoon of golden turmeric powder sits on a spoon, against a bright green background. Credit: G/ Getty Simonkr)

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• The chefs

  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: [email protected] Image: A chef in a white jacket sharpens a big knife in a professional kitchen. Credit: Getty images / Fertnig.

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• The coffee habit: Why do we love it so much?

  For millions of us around the world, the day hasn't begun until we've had our first cup of coffee. Ruth Alexander traces our love affair with coffee back through history, to the wilds of Ethiopia where it was first discovered. She experiences some of the ancient traditions built around coffee which still endure today and asks why this bitter drink has always had such a hold over us. And does it matter if we enjoy a coffee or three every day? Ruth finds out what's it doing to our brains and bodies, and whether we really need to worry about kicking this ancient habit. Produced by Lexy O'Connor If you would like to get in touch with the show, please email: [email protected]: Three roasted coffee beans float on a light green background. Credit: Getty/Jose A. Bernat Bacete

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