What links a bauxite mine, a Jesuit elite school and a refugee camp? Today’s guest has led in all three, and the same belief in human potential runs through every move.

Jean-Noël Dargnies spent 30 years in the aluminium industry before directing one of France’s most prestigious schools. After two mandates he transitioned to chairing a world top 10 NGO: Handicap International (Humanity and Inclusion in English) operates in more than 50 countries, supplying equipment, carrying out humanitarian landmine removal, and campaigning against illegal weapons such as cluster ammunition. It supports the most vulnerable, people affected by poverty, conflict and disaster, many of them living with disability.

In part one we explore his history, his values and collect a lot of wisdom about becoming a more complete person, not just a competitor in the rat race. We follow the thread of backing people’s potential along his three careers. He explains why he believes courage and humility matter more than talent alone. He takes us through the detailed preparation of his chosen dish as well as its meaning. He concludes with the importance of preparing the transition to retirement well in advance.

In part two, Valentine and I turn to the dish Jean-Noël chose: the seafood platters he prepares meticulously for his large family gatherings in Brittany. We focus specifically on the humble oyster. How to choose them, shuck them and what to serve them with (hint: tabasco is contentious). Leaving oysters behind, we go around the seafood platter and debate whether homemade mayonnaise is really worth the effort.

Bon Appétit!

“The goal is not to eat, the goal is to gather people.” – Jean-Noël Dargnies

You’ll hear about:

• Which skills are equally useful when working mine workers, business analysts or factory staff
• Jumping from business to leading a school with high personal and community development requirements
• Why the strongest must help the weakest, otherwise their talent is wasted
• Becoming chairman of a global humanitarian federation, with indirect influence
• Why courage and humility matter more than talent
• Choosing seafood platters as his favourite dish and preparing seafood platters for 16 family members
• The exact timing for cooking langoustines
• Treating transition to retirement as an essential business project… but it’s personal
• Learning to shuck oysters as a family ritual
• Making your own mayonnaise: do Jean-Noël and François agree?

Episode resources:

Handicap International/Humanity & Inclusion: https://www.handicap-international.fr/

https://www.humanity-inclusion.org.uk/

Jersey oyster sizes (scroll down): https://jerseyoyster.com/

A compressed watermelon example: https://smoothiesandsundaes.com/2013/07/19/compressed-watermelon/

Jamie’s hand made mayo: https://www.youtube.com/watch?v=ypQuZX5MVsI

Find out more about Jean-Noël:

LinkedIn - https://www.linkedin.com/in/jean-noel-dargnies-613b33173/

Contact François:

LinkedIn - https://www.linkedin.com/in/francoismoscovici/

Valentine’s LinkedIn: https://www.linkedin.com/in/valentine-moscovici/

François’ Instagram food feed:

@moscoffier

Chris Rennoldson's journey to founding Pasta Evangelists was anything but linear:

from chemical engineering to the London Stock Exchange during its most dramatic takeover battles, to professional cookery school at Leiths. Each turn shaped how he thinks about leadership, teamwork and elevating the ordinary into something special.

Now leading 400 people across 50 restaurants, Chris shares what Clara Furse taught him about unwavering conviction during NASDAQ's hostile bid.

We explore his transition from left-brain analyst to creative chef, why being present matters more than anything else as a senior leader, and how he navigates cross-cultural relationships with Italian shareholders.

His chosen dish is Lancashire hot pot, a humble casserole that reflects his philosophy of taking the apparently ordinary and making efforts to elevate it through technique and care.

He also shares a secret quick pasta recipe that celebrates exactly that.

Bon Appétit!

“Take the apparently ordinary and really make efforts to elevate it.” – Chris Rennoldson

You’ll hear about:

• From chemical engineering to refusing the oil refinery
• Clara Furse's leadership during NASDAQ's hostile bid
• When food becomes your work and your passion
• Managing 400 employees and learning leadership presence
• Why Lancashire hot pot matters to Chris
• Elevating a humble dish by building flavour layers and focusing on presentation
• Chris’ quick pasta recipe with no tomato in sight
• What restaurant kitchens teach about leadership teamwork

Episode resources:

Sfoglia Rina (Valentine’s pasta tip) - https://www.sfogliarina.it/en/cooking/

Harold McGee's Book on Food Science - https://www.amazon.co.uk/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

Leiths School of Food and Wine - https://www.leiths.com

Find out more about Chris:

LinkedIn - https://www.linkedin.com/in/crennoldson/?originalSubdomain=uk

Pasta Evangelists - https://pastaevangelists.com/

Contact François & Valentine:

LinkedIn - https://www.linkedin.com/in/francoismoscovici/

Valentine’s LinkedIn: https://www.linkedin.com/in/valentine-moscovici/

François’ Instagram food feed:

@moscoffier

Produced by Between Tracks - https://www.betweentracks.com/

Welcome to Season 2 of Leadership Recipes!

Ben Voyer’s story begins in Paris, where his grandfather’s fillet mignon with caramelised potatoes and onions became the defining dish of his childhood. It was simple, balanced and prepared with care. Qualities that stayed with him as he grew up, moved abroad and built a career studying how people think, lead and work together.

Now a professor of behavioural science, Ben divides his time between London and Wellington teaching the next generation of leaders. His chosen dish becomes a lens for exploring tradition, memory and the subtle balance that good leadership requires.

In our conversation, we look at how Gen Z differs from millennials, and how collective leadership emerges when people understand each other’s constraints. He also reflects on how he believes experienced leaders should adapt to new generations in the workforce.

In part two, Valentine and I break down the origins of the dish and show you how to make it with minimal stress and maximum flavour.

Bon Appétit!

“Creativity comes from constraints in cooking and leadership.” – Ben Voyer

Episode resources:

ESCP Business School – https://escp.eu Pierre Gagnaire Restaurants – https://pierre-gagnaire.com

Find out more about Ben:

LinkedIn - https://www.linkedin.com/in/benvoyer/

Ben’s Website - https://www.benvoyer.com/

Listen to Ben’s Podcast We All Make Mistakes - https://open.spotify.com/show/2yu9pBb8rXqrOYL8WAwj8W

Contact François:

LinkedIn - https://www.linkedin.com/in/francoismoscovici/

Valentine’s LinkedIn: https://www.linkedin.com/in/valentine-moscovici/

François’ Instagram food feed:

@moscoffier