Advertise on podcast: At The Chefs Table podcast

In this episode, I sit down at the table with Ms. Marcela Jara, founder of Food for Brains, a student-focused initiative based in Salmon Arm, BC, that provides nutritious meals to post-secondary students through partnerships with Okanagan College and local organizations. Marcela is driven by the belief that no student should have to choose between basic nourishment and their education, a mission rooted in her own family’s experience with reliable access to nutritious food. We explore how Food for Brains began as a grassroots response to student hunger and has grown into a community-supported effort that produces hundreds of meals each month. Marcela also shares her vision for empowering students through practical food education, community collaboration, and culturally respectful approaches to nourishment. This conversation goes beyond food as fuel. It’s about dignity, resilience, and how caring for the body supports clarity of mind, academic success, and human potential. Whether you’re a student, educator, parent, or community builder, Marcela’s insights will challenge the way you think about food, access, and shared responsibility. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Mr. Angelo Amara of Almac Technologie Industria Casearia, a highly focused and skilled professional leading innovation in the dairy industry from Modena, Italy. Angelo’s work combines technical expertise with a deep respect for artisanal traditions, helping both small-scale and industrial cheesemakers produce exceptional products with consistency and care. We explore the evolution of dairy processing technology, the importance of sustainability, and how Almac’s solutions bridge traditional and modern practices. Angelo also shares the challenges faced by the dairy sector and the creative approaches his team uses to solve them, offering a rare glimpse into the cutting edge of food technology. Whether you’re involved in dairy production, passionate about artisanal foods, or curious about the people shaping the future of food, this episode offers practical insights, inspiring stories, and a window into the expertise and innovation that our podcast brings to a global audience of food professionals and enthusiasts. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit at the table with Mr. Chris Stevers of St. Isidore Ranch, a thoughtful and dedicated rancher whose work is grounded in respect for the land, the animals, and the people who rely on responsibly raised food. Chris shares how St. Isidore Ranch came to life, the philosophy that guides his approach to farming, and why stewardship is central to everything he does. Listeners will gain insight into the daily realities of ranch life, from long-term land management and animal care to the quiet discipline required to farm with intention rather than shortcuts. Chris speaks openly about soil health, animal welfare, transparency, and the importance of making decisions that prioritize sustainability over convenience. His perspective offers a grounded and honest look at what it truly means to farm responsibly in today’s agricultural landscape. We also explore the relationship between producers and consumers, including how trust is built through transparency, education, and consistency. Chris reflects on the challenges of modern agriculture, the rewards of staying true to his values, and what the future holds for St. Isidore Ranch. This episode is a thoughtful conversation about food, responsibility, and the long view required to care for land that will feed generations to come. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down at the table with Chef Hayley Edwards, founder of The Roving Café in London, England. What began as a mobile coffee and food venture has grown into a dynamic culinary experience, bringing fresh, thoughtfully crafted dishes and drinks to communities across the city. Hayley shares the journey of building a café on wheels, blending her classical culinary training with creativity, resourcefulness, and a strong sense of purpose. Known for her generosity of spirit, she is deeply thoughtful and considerate of colleagues and others across the hospitality industry, fostering meaningful connections wherever she works. Speaking with Hayley is a reminder of how kindness, care, and purpose continue to shape the best corners of the hospitality industry. Listeners will discover how The Roving Café became more than just an independent catering business with a bespoke-designed Piaggio Ape; it has become a symbol of hospitality on the move, connecting with people through local flavours, seasonal menus, and authentic, heartfelt interactions. Hayley discusses sourcing responsibly, curating menus that travel well, and maintaining quality and consistency in a mobile environment that is constantly changing. She also shares how teaching cooking classes for preschoolers, students, and adults, along with catering for small events, allows her to extend her hospitality well beyond the café van. We also explore the challenges and rewards of building authentic customer relationships, continuously innovating, and staying grounded in a clear vision. This episode offers an inspiring look at how passion, creativity, and community can come together to create a café that moves, teaches, and connects — reminding us that great food and meaningful experiences can happen anywhere when they are shared with care and heart. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we’re joined at the table by Chef David Binsted of Field of Greens Gourmet Market, located in Port Carling, Ontario, in the heart of Muskoka. Often called the "hub of the lakes,” Port Carling is home to a market that brings together the finest local ingredients, prepared foods, and gourmet products in a setting that reflects both the beauty and bounty of cottage country. Chef Binsted shares his culinary journey and how it led him to create a space where quality, flavour, and community meet. We explore the philosophy behind Field of Greens — from showcasing Muskoka’s farmers, foragers, and artisans to offering prepared dishes and market finds that make it easy for visitors and locals alike to bring the Muskoka lifestyle to their tables. Chef Binsted discusses the challenges and joys of curating a gourmet market that serves a seasonal community, and how his team balances innovation with a respect for tradition. This episode highlights the art of building a food destination that is more than just a store — it’s an experience of taste, terroir, and connection. Whether you’re stocking up for a lakeside weekend, looking for inspired prepared meals, or simply exploring the richness of Muskoka’s food scene, Field of Greens Gourmet Market offers a glimpse into what makes food in this region so special. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down at the table with baker and entrepreneur Shelly Collins, the creative spirit behind Sea My Buns by the Bay, a brand that blends humour, heart, and unforgettable Newfoundland hospitality. Shelly’s work is a celebration of place — shaped by ocean winds, small-town charm, and the deep sense of welcome that defines life on “The Rock.” Rooted in a lineage of longtime fishermen, Shelly grew up surrounded by the rhythms of the sea and the stories that come from generations on the water. Their dedication and the resilience of her coastal community helped shape her approach to food: honest, generous, and connected to the people it’s made for. Those traditions continue to echo through her kitchen, where every baked good reflects that heritage. We explore her creative journey, the playful beginnings of her brand, and the meaning behind crafting food that brings comfort and joy to others. From community to creativity, and from coastal roots to entrepreneurial vision, Shelly shares what it truly means to build something delicious and deeply personal by the bay. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Chef Eric Goeury, the creative mind behind Viva Panettone in Montreal, Quebec. Chef Goeury is known for his mastery of this iconic Italian bread, combining time-honoured techniques with his own vision to create panettone that is both authentic and unforgettable. Through Viva Panettone, he has introduced Montrealers to the patience, precision, and passion required to craft one of the world’s most celebrated holiday breads. We explore the philosophy and craft behind his work, from the careful selection of ingredients to the long fermentation and baking processes that give panettone its unique texture and flavour. Chef Goeury shares how tradition informs his approach, while also revealing how he innovates to keep this classic bread relevant in a contemporary culinary scene. Listeners gain insight into the artistry and discipline that elevate a simple bread into an all-season masterpiece. This conversation offers a behind-the-scenes look at the challenges and rewards of making panettone at the highest level. It’s about more than baking — it’s about dedication, creativity, and sharing a piece of Italian heritage in Montreal and across Canada. Learn how Chef Goeury transforms ingredients, technique, and culture into a truly extraordinary eating experience. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we’re joined at the table by Mr. Guillermo Anderson, Fractional Chief Operating Officer at St. Brigid’s Creamery, located near Brussels in Huron County, Ontario’s West Coast. Known for its exceptional small-batch butter, St. Brigid’s blends time-honoured European methods with the richness of locally sourced milk from the surrounding countryside. Mr. Anderson shares how the creamery’s name pays homage to tradition, while its operations remain firmly rooted in innovation, sustainability, and a deep respect for the land and the farmers who make it all possible. We explore the meticulous art of dairy production, from the arrival of fresh milk to the churns that transform it into golden butter with a distinct flavour profile shaped by the terroir of Huron County. Mr. Anderson discusses the delicate balance between operational efficiency and preserving artisanal quality, revealing the challenges and rewards of running a premium creamery in a competitive food landscape. Along the way, we learn how St. Brigid’s nurtures close ties with chefs, retailers, and loyal customers who appreciate the difference that true craftsmanship brings to the table. This episode offers a behind-the-scenes look at what it takes to produce dairy products of the highest calibre. It’s a conversation about passion, precision, and the pride of sharing something extraordinary with the world, straight from Ontario’s West Coast. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Chef Zach Keeshig, an Ojibway chef from Owen Sound, Ontario, and a proud member of the Anishinaabe people. Rooted in his heritage, Chef Keeshig, the creative force behind Naagan, is known for bringing Indigenous traditions and ingredients into a fine-dining setting, creating an experience that is as meaningful as it is memorable. With Naagan, he has built more than a restaurant — it is a space for storytelling, cultural connection, and a deeper understanding of the land. We explore the philosophy that shapes his work, from foraging wild ingredients to honouring the seasonal rhythms that define cooking in Ontario. Chef Keeshig shares how each dish reflects both his personal journey and cultural identity, while also pushing the boundaries of what Indigenous cuisine can be in a contemporary context. Through his stories, listeners gain insight into the balance of tradition and innovation that defines Naagan. This conversation offers a behind-the-scenes look at the challenges and rewards of elevating Indigenous foodways in today’s culinary landscape. It’s about more than cooking — it’s about resilience, creativity, and the power of food to connect people to the land and to each other. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I’m joined at the table with Mr. Noah Kessler, Director of Business Development at Kozlik’s Premium Condiments, a Toronto-based brand that has been crafting mustard with passion and precision since 1948. Known for their all-natural ingredients and bold flavours, Kozlik’s has become a staple for chefs and food lovers alike. We explore the history of the company, the art of mustard-making, and the creative process behind their unique flavour combinations. From classic Dijon to innovative blends featuring maple, horseradish, and truffle, Kozlik’s is redefining how we experience this timeless condiment. We also discuss the importance of sourcing high-quality ingredients, the versatility of mustard in cooking, and what the future holds for this iconic Canadian brand. Whether you’re a mustard aficionado or simply curious about elevating your meals, this episode is packed with flavourful insights and a deep appreciation for craftsmanship rooted in tradition. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Mr. Matthew Ratuski, Director of Possibilities at Floating Leaf Fine Foods. A family business with deep roots in Sunnyside, Manitoba, Floating Leaf has been a pioneer in premium wild rice and innovative grain blends for generations. We discuss the company’s commitment to sourcing high-quality, sustainable ingredients, the art of blending grains for flavour and nutrition, and how Floating Leaf continues to innovate while honouring its heritage. From wild rice harvested in pristine Canadian waters to unique blends that bring versatility to the table, Floating Leaf Fine Foods is redefining how we enjoy whole grains. Wild rice is more than just a nutritious grain; it has deep cultural and historical significance. Traditionally harvested by Indigenous communities, wild rice has been a vital food source and a symbol of sustenance for First Nations peoples for centuries. Floating Leaf Fine Foods continues to honour these traditions by working closely with Indigenous harvesters and ensuring their wild rice is naturally grown, hand-harvested, and sustainably sourced, preserving both the land and its heritage. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Chef Michael Scott to reflect on how culinary careers can take very different paths, even when chefs begin their journeys together. We explore the choices that shape not only professional outcomes but also personal fulfilment, and how shared beginnings can lead to diverging roads in the hospitality industry. Michael shares thoughtful insights on maintaining work–life balance in a demanding field. From staying focused during long service hours to taking time for personal reflection, he emphasizes the importance of perspective, discipline, and building resilience both in and out of the kitchen. We also look at Michael’s commitment to lifelong learning, from the curiosity and dedication that made him a standout student to the lessons he continues to gather every day. His story reminds us that a rewarding culinary career is not just about technical mastery — it’s about embracing challenges, cultivating resilience, and staying open to new ways of growing as both a chef and a person. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Mr. Matthew Nevitt of Wild Foragers, an expert forager based in Raymond, Washington, USA. With a passion for the wild, Matt shares his deep knowledge of foraging and the incredible bounty of edible plants, mushrooms, and herbs that nature has to offer. He explains that nature is not only what we see and experience on the earth’s surface, but also what takes place below — an underground network of fungi, roots, and microorganisms that supports and sustains trees and plant life. We discuss the art and science of wild food harvesting, the skills and respect required to forage responsibly, and the importance of sustainability in the foraging community. Mr. Nevitt’s commitment to connecting with the land and working in harmony with nature shines through in every aspect of his foraging practice. He explains how foraging can lead to a deeper understanding of the environment, the challenges he faces in the wild, and the joy of discovering nature’s hidden gems. If you’ve ever wondered about the world of wild foraging or are curious about how it connects to sustainable living, this episode is for you. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we’re joined at the table by Ms. Theresa Scarborough, a professional food and beverage photographer based in Chicago. Ms. Scarborough specializes in capturing high-quality images of food and drink, focusing on the details that make each dish visually appealing. Her work showcases the importance of lighting, composition, and styling in bringing food to life through a camera lens. We discuss the technical aspects of food photography, including how to properly light and style food to make it look its best. Ms. Scarborough also shares her approach to working with clients and how she ensures each image conveys the right message and emotions. We explore how food photography can influence how people experience and connect with what they eat and drink. This episode provides valuable insights for anyone interested in food photography — whether you’re a photographer, restaurant owner, or simply curious about the process. Tune in to hear Ms. Scarborough’s professional tips and get a behind-the-scenes look at the art of food and beverage photography. Join me for this podcast. Take a break. Listen in. A xx

In this episode, I sit down at the table with Ms. Anou Boccasam, the visionary chef behind À Table Chez Anou in Geneva, Switzerland. Known for her warm hospitality and inventive approach to cuisine, she creates a dining experience that feels like home while celebrating bold, seasonal flavours. We discuss her culinary philosophy, the inspiration behind her ever-changing menu, and how she crafts dishes that bring people together around the table. Chef Anou Boccasam is indeed a transformative figure in plant-based cuisine. Her journey from architecture to sustainable, health-supportive, plant-based cooking reflects a deep commitment to conscious living and innovative culinary practices. Anou is redefining what plant-based cuisine can be. At À Table Chez Anou, she’s creating dishes as bold and exciting as her vision for the future of food. We explore how she’s leading the charge for a more sustainable, flavour-driven dining experience and why plant-based cuisine is anything but an afterthought. Join me for this podcast. Take a break. Listen in. A xx