At The Chefs Table podcast

In this episode, we sit down at the table with Chef Ian Riddick of Heartwood Kitchen, located in the historic Matterson House in Ucluelet, BC—a charming building originally known as Glendale Cottage, built by the Matterson family in the 1920s. Through his travels and work experience, Ian fell in love with the West Coast of Vancouver Island—a paradise for a self-proclaimed “wild food enthusiast”—and has since created an unforgettable dining experience at Heartwood Kitchen.Chef Riddick shares his journey from his early days in the kitchen to becoming a prominent figure in BC's food scene. We explore the philosophy behind Heartwood Kitchen, its fusion of traditional techniques with modern twists, and the significance of community and local sourcing in every dish. From the influence of the stunning coastal surroundings to the rich history of the Matterson House, Ian offers valuable insights into the art of hospitality and cooking with purpose.Tune in for a conversation filled with passion, creativity, and a deep love for food that celebrates the bounty of the West Coast.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we sit down at the table with Mrs. Karen Woods, a respected business and management studies professor known for her dedication to teaching and her strong presence in the community. Karen shares the story behind her famous baked beans recipe and other sweet treats, along with the inspiration she draws from her family — especially her mother, who was a beloved community member.We explore her love for cooking and her enjoyment of the Butter Tart Trail, as her passion for sweet treats has inspired road trips across Ontario in search of the perfect butter tart. Karen offers insights into the importance of family traditions, the time she spends creating delicious meals for family gatherings, the joy of sharing meals, and how her mom's influence has shaped her approach to both teaching and cooking.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we sit down at the table with Chocolatier and Pastry Chef Priya Winsor, founder and owner of Compass Chocolates in St. Albert, Alberta. Priya is passionate about creating artisanal, handcrafted chocolates using the finest ingredients and techniques. We explore her journey from the early days of chocolate-making to building a successful business that has become a local favourite.Priya is committed to sourcing only sustainably grown and harvested cocoa, ensuring fair trade practices for the workers behind the beans. She shares her insights into the artistry of chocolate, her dedication to ethical sourcing, and how she combines creativity with quality in every bite. With flavours from home and around the world, she explores ingredients and their origins, bringing unique tastes to her handcrafted confections.Unwrap the story with us to discover the process behind making exquisite chocolates, the challenges and rewards of running a small artisanal business, and how Compass Chocolates has earned a reputation for producing some of the finest handcrafted treats.Join me for this podcast. Take a break. Listen in.A xx

In this episode, I sit down at the table with Ms. Elysia Vandenhurk, the Founder & Chief Brand and Innovation Officer of Three Farmers Foods. From its humble beginnings, Three Farmers Foods has grown into a leader in sustainable, plant-based snacking, staying true to its mission of offering wholesome, delicious, and responsibly sourced foods.At the heart of the company is a deep connection to the land. By sourcing sustainably grown lentils and other pulses from the nutrient-rich soils of Saskatchewan — often referred to as the breadbasket of the world — the company benefits from a region that leads global production in these essential crops. This dedication to quality and responsible farming ensures that every snack is not only good for you but also good for the planet.We also discuss Elysia's journey from professional chef to food entrepreneur, her commitment to nutrient dense ingredients, and how Three Farmers Foods has embraced innovation while staying grounded in goodness. From their signature camelina oil—an ancient, nutrient-rich oil with sustainability at its core—to their line of plant-based snacks, Three Farmers Foods is redefining what it means to eat well. Don't miss this inspiring conversation about food, sustainability, and the care that goes into crafting every product.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we explore the fascinating world of mushroom farming with Mrs. Sinda Simpson and Ms. Alexandria Simpson, the dynamic duo behind The Mushroomery at White Pine Meadows in Oro-Medonte, Ontario. Together, they are dedicated to growing specialty mushrooms and bringing high-quality, sustainably grown varieties to the local market.Sinda and Alexandria share their journey of starting and growing The Mushroomery, their passion for learning, and the challenges and rewards of cultivating unique mushroom varieties. From their commitment to organic and sustainable practices to their innovative farming techniques, they discuss how they've carved out a niche in the world of specialty mushrooms. They also introduce their new line of freeze-dried mushroom products, highlighting their bold flavours, versatility, and extended shelf life for kitchens everywhere. Tune in to discover the art and science of mushroom cultivation, the culinary and health benefits of mushrooms, their versatility in cooking, and how their family farm is shaping the future of local food production.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we chat with Ms. Helen Mels, the owner and operator of SouthCoast Fresh, a family-run strawberry farm in Delhi, Ontario. Known for producing some of the freshest and juiciest strawberries in the region, SouthCoast Fresh has become a local favourite.Nestled in Norfolk County — often called Ontario's Garden — SouthCoast Fresh benefits from the region's rich soil and ideal growing conditions, making it perfect for cultivating top-quality berries.Helen shares her journey into farming and the dedication it takes to grow high-quality strawberries that capture the true essence of summer. We discuss the challenges and rewards of running a strawberry farm, from planting to harvest, and how the farm embraces sustainable practices to ensure every berry is bursting with flavour. Whether you're a strawberry lover or simply curious about the life of a farmer, this episode celebrates the passion and care behind farm-fresh produce.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we explore the world of fiddleheads with Ms. Brittany Maranger, President of NorCliff Farms, North America's largest producer of these unique seasonal delicacies. Known for their vibrant green curls and nutty flavour, fiddleheads are a sought-after ingredient among chefs and home cooks alike.Ms. Maranger shares the fascinating story of NorCliff Farms — from their pioneering work in cultivating fresh fiddleheads to their commitment to sustainable foraging practices — and how she went on to create the ForageGirl brand. We discuss the art of growing, harvesting, and distributing fiddleheads, as well as their rising popularity in culinary circles. Whether you are a food enthusiast curious about this foraged gem or interested in sustainable farming innovations, this conversation offers a fresh perspective on a truly Canadian crop.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we explore the fascinating world of bees and beekeeping with Mr. Brian Scott, the dedicated beekeeper behind Innisfil Creek Honey in Innisfil, Ontario. At Innisfil Creek Honey, they do it all: keeping bees, producing honey, providing pollination services, teaching beekeeping workshops, and selling beekeeping supplies. Known for their exceptional honey and comprehensive resources for beekeepers, Innisfil Creek Honey has become a trusted name in the beekeeping community.Our conversation touches on the art and science of beekeeping, from understanding the vital role bees play in pollination to the techniques involved in producing high-quality honey. Brian shares his expertise on maintaining healthy hives, the challenges facing modern beekeepers, and the importance of supporting local apiaries. Whether you're a seasoned beekeeper or simply curious about the world of bees, this discussion offers insights and inspiration.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we explore the world of environmentally sustainable and urban agriculture with Mr. David Cohlmeyer, a pioneer in the local good food movement and a seasoned Sustainable Good Foods Consultant. With decades of experience, including founding the acclaimed Cookstown Greens, David has dedicated his career to fostering environmentally friendly agricultural practices that thrive in both urban and rural settings alike.We explore how urban agriculture can redefine food systems, reduce environmental impact, and bring fresh, local produce closer to home. David shares his insights into the challenges and opportunities of integrating sustainability into modern food production, offering valuable perspectives for farmers, food entrepreneurs, and anyone passionate about sustainable living. David also encourages people to get involved with a community food hub, emphasizing the role of collective efforts in strengthening local food networks. Additionally, he suggests growing unique cultivars and heirloom vegetable varieties for a better, more flavourful eating experience.From the importance of soil health to innovative urban farming techniques, this conversation is rich with actionable ideas and inspiration for cultivating a greener future.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we're joined by Tim Hughes, Group Executive Chef Director of Caprice Holdings, a renowned restaurant group based in London, England. With decades of experience leading some of the UK's most iconic dining establishments, Tim reflects on the transformative power of mentorship and the vital role of apprenticeships in shaping the next generation of chefs.We explore what it takes to build and lead a successful culinary team, tempering tradition with innovation in the modern kitchen. Tim shares his insights on nurturing talent, the importance of leadership in creating a thriving work environment, and the ever-evolving nature of the culinary industry.Enjoy a conversation filled with inspiration, dedication, and the art of running restaurants in London's hospitality trade, where leadership and teamwork are key to delivering exceptional guest experiences. Join me for this podcast. Take a break. Listen in.A xx

In this episode, we're joined by Chef Dune Pierre Michel, the creative force behind French Broad Pantry in Asheville, North Carolina. Dune's culinary journey began in the sun-drenched South of France, where he developed a deep appreciation for quality ingredients and refined techniques. Rooted in a rich gastronomic heritage, his cuisine elegantly balances simplicity and sophistication.After honing his skills at a prestigious hospitality and culinary school, Dune's career took him across the globe — from the landscapes of Peru and India to the vibrant markets of Mexico and Morocco. With over a decade in California's dynamic food scene, he now brings his expertise and passion to Asheville, particularly in the realm of exquisite pastry baking.French Broad Pantry offers authentic French pastries and pantry staples to the Asheville community and beyond. Operating from a commercial kitchen, they sell their baked goods at local markets, always guided by the mantra: “It's Gotta Be Delicious!” Join me for this podcast. Take a break. Listen in.A xx

In this episode, we're joined by Chef Darren Archer, the Executive Chef at 116 Pall Mall, a premier venue for events, weddings, and meetings in the heart of London. Chef Archer shares his insights into today's evolving culinary industry and offers a behind-the-scenes look at the exceptional hospitality services provided to both club members and the public.We discuss key topics, including sustainability in the kitchen, staffing challenges, and the growing popularity of plant-based cookery. Chef Archer highlights the importance of on-the-job training, the cook apprenticeship culture, and mentorship in building a strong kitchen team, while also shedding light on the intricacies of managing a multi-faceted venue catering to both private and public events.Tune in as we navigate the intersection of fine dining, sustainability, and leadership, and discover why hospitality is about so much more than just food.Join me for this podcast. Take a break. Listen in.A xx

In this episode, we're joined by Ms. Taylor Lindsay-Noel, founder of Cup of Té, a premier online retailer of loose-leaf organic teas and teaware based in Ontario, Canada. After a life-changing accident in 2008 ended her dreams of becoming an Olympic gymnast, Taylor turned her challenges into a powerful story of resilience and entrepreneurship. Launched in 2018, Cup of Té was born from Taylor's vision to share the world's finest organic teas while enriching lives through the ritual of tea. Her mission goes beyond selling tea—she's dedicated to creating a premium tea experience that enhances well-being, offering potential health benefits with each blend crafted from organic ingredients, and every sip telling a unique story. We'll explore the journey behind Cup of Té, from its inception to becoming a beloved brand among tea enthusiasts worldwide. Taylor shares her passion for tea and the meaningful connections she fosters through her products. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we welcome Chef Meagan Larmant, the visionary founder and master chocolatier behind Method Chocolate. Meagan's commitment to sustainable and ethical practices is exemplified through her collaboration with Kasama Chocolate, a company renowned for sourcing exceptional cocoa beans while prioritizing transparency and strong partnerships with farmers. Together, we'll explore Meagan's inspiring journey from chef to chocolatier, her fusion of culinary artistry and craftsmanship in creating handcrafted confections, and the stories behind her inventive flavours. Learn about the delicate balance of small-batch chocolate-making and her dedication to supporting ethical cocoa production. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down with Mr. Jamie Waldron, butcher and owner of J. Waldron Butchers in Hamilton, Ontario. Known for his commitment to advocating for small-scale farming and sustainable practices, Jamie collaborates with local farmers to ensure the highest-quality meats while prioritizing animal welfare and environmental care. Jamie has devoted his life to mastering the craft of butchery—immersing himself in the work, observing, analyzing, and sharing his knowledge of this time-honoured tradition. In a world dominated by mass production and industrial agriculture, he strives to revive the essence of small-scale butchery—emphasizing traditional techniques and ethical practices to keep them relevant in today's food culture. We'll explore the many facets of traditional meat cutting, guided by Jamie's expertise—from the intricate craft of whole-carcass breakdown to the perfectly prepared cuts that end up on your dinner table. Discover the art of butchery and the importance of supporting small rural farms and neighbourhood butcher shops to create a better future for food. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we're joined by Chef Patrick Williams, Owner and Head Chef of Eat Soul Food, Cookbook Author of The Caribbean Cook, and TV Presenter of the YouTube series Cooking with Soul. Chef Williams shares his culinary journey, from working in some of London's finest restaurants to creating soulful dishes inspired by his Caribbean heritage. Through his "Soul Food" pop-up in London, Patrick gained recognition for blending classical training with the vibrant flavours of Caribbean cuisine. His experience in high-end kitchens and appearances on shows like Saturday Kitchen and Rachel Allen: Bake! highlight his talent for elevating traditional recipes with modern techniques. Explore Chef Patrick Williams' journey through the vibrant world of Caribbean cuisine, his passion for preserving its traditions, and his mission to bring these bold flavours to new audiences. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we uncover the story behind Fauxmagerie Zengarry, hailed as “the crème de la crème of plant-based cheese.” This innovative dairy-free cheese company has redefined plant-based products, offering optimum taste and texture for the best eating experience. We sit down with Mrs. Lynda Turner, the owner and visionary who turned her passion for sustainable, health-conscious, and delicious dairy alternatives into a successful business. Learn about her journey from part-time cashew cheese experiments to creating Fauxmagerie Zengarry. We explore the challenges and triumphs of bringing gourmet, plant-based cheese to market and what sets Zengarry apart in the world of dairy-free culinary delights. Today, the Zengarry brand leads the fine vegan cheese category in Canada, captivating food lovers everywhere. Enjoy a conversation filled with inspiration, dedication, and the art of making plant-based cheese truly indulgent. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we explore the art and heart behind Burdock Brewery, a cornerstone of Toronto's craft beer scene. Renowned for its innovative brewing techniques and seamless blend of brewery and live music venue, Burdock Brewery pours excellence, harmonizing craft, community, and culture into one unforgettable experience. We sit down with Mr. Matthew Park, a visionary behind this vibrant establishment, to uncover their journey, passion for local ingredients, and the creative process that fuels their diverse range of beers. Discover how Burdock's daily commitment to brewing is driven by a love for sharing their craft with friends and fans alike. While they focus on perfecting lagers and pale ales, Burdock is also celebrated for pushing boundaries with their wine-beer hybrids, including the famed Grape Ales inspired by winemaking traditions. Learn about the inspirations, challenges, and triumphs that shape the brewery's identity and keep them crafting Real Nice™ beer and other delectable offerings that Toronto can't get enough of. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we explore the art of plant-based condiments and sauces with Ms. An Pham, founder of Bodhï Gourmet, a Montreal-based brand known for its innovative Asian sauces and seasonings. Hear how An's passion for family and cooking led to the creation of Bodhï Gourmet. We discuss her creative process, the challenges of running a plant-based business, and her techniques for capturing bold flavours without animal products. An's dedication to health-conscious alternatives is inspiring a shift in how people approach plant-based cuisine. This conversation also touches on sustainability, conscious eating, and An's vision for the future of plant-based foods. Whether you're a seasoned cook or simply curious about new flavours, this interview offers rich insights and inspiration. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we're joined by Ms. Pamela Kramer, the inspiring digital creator behind Bloom and Batter and a standout contestant on The Great Canadian Baking Show, Season 8, on CBC. Known for her intricate, theme- inspired cakes and meticulously crafted cookie art, Pamela brings a unique blend of creativity, passion, and dedication to everything she does. We talk about how she balances her roles as a teacher and baker, and her approach to creating beautiful desserts. Join us for a delightful conversation with Pamela, a truly talented baker whose warmth and sweetness shine through in both her baked goods and her personality! Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down with Mr. Peter Huebner, President of Canada Cutlery Inc., a renowned supplier of professional-grade knives and tools for chefs, the food service industry, and culinary schools across North America for over 65 years. We explore the craftsmanship, innovation, and expertise behind the tools trusted by culinary professionals, and learn how Canada Cutlery has remained a leader in the industry for decades. Join me for this podcast. Take a break.  Listen in. A xx

In this episode, we sit down with Jamie Slingerland, Director of Viniculture at Pillitteri Estates Winery in Niagara-on-the-Lake. With a rich family heritage in winemaking, Jamie shares his passion for crafting exceptional wines and the unique processes that set Pillitteri apart. He takes us on a journey through the vineyards, offering insights into sustainable practices, the art of winemaking, and the distinctive terroir of the Niagara region, while also highlighting the challenges and successes of the Niagara-on-the-Lake wine industry. From navigating changing climates to the collaborative efforts of winemakers and local businesses, the region's success story is one of resilience and innovation, demonstrating how the industry thrives through partnerships and a shared commitment to quality. In addition, we discover the enchanting world of ice wine, a hallmark of the area, and learn about the appassimento process that gives their rich, full-bodied reds their depth. Jamie explains the artistry behind these techniques and the unique tasting experience that each product offers to consumers, highlighting what makes their winery a standout destination for wine lovers. Join us for a captivating conversation that celebrates the beauty of winemaking in one of Canada's most iconic wine regions—Niagara-on-the-Lake! Join me for this podcast. Take a break. Listen in. A xx

In this episode, we sit down with Chef Aaron McInnis, the author and culinary artist behind Happy Belly: The Cake Book, to explore his journey in creating extraordinary cakes that spark joy and indulgence. Chef McInnis shares his passion for pastry, his work teaching and mentoring learners in the bake lab, the creative process behind his beautiful cakes, and the inspiration that drove him to write a book designed to empower people to bake and create. Whether you're a seasoned baker or a novice just beginning, this episode will ignite your passion to experiment, create something truly unique, and discover the joy of making cakes that leave a lasting impression. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we're taking flight with our special guest, Mrs. Alyson Swarbrick, flight attendant and experienced airline customer service representative, to explore the refined, fast-paced world of in-flight hospitality. We'll uncover the artistry and teamwork required to deliver seamless service at a cruising altitude of 30,000 feet. From the challenges of serving passengers in confined spaces to creating unforgettable experiences, Alyson will share her insights, stories, and behind-the-scenes details that make in-flight hospitality both a craft and a passion. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we journey to the heart of Amsterdam, where tradition meets innovation at Gebroeders Niemeijer artisanal French bakery. Founded by Issa Neimeijer-Brown, this beloved bakery is known for its artisanal breads and welcoming atmosphere. We'll explore the history of the bakery, the stories behind his recipes and famous handcrafted loaves, as Issa shares insights from his latest cookbook, A Book about Bread: A Baker's Manual, offering his tips for home bakers and what inspired him to bring this book to life. Issa's book isn't just a collection of recipes; it's a journey through the traditions, techniques, and passion that make bread an enduring favourite with all people and cultures. Join me for this podcast. Take a break. Listen in. A xx

In this episode, we explore a hidden gem nestled on the shores of the stunning Lake Como: an Italian winery where tradition meets breathtaking landscapes. Azienda Agricola Sorsasso originates from the strong tradition of a family that wishes to preserve its heritage. Together with owner and operator, Miss Silvia Travi, we delve into the unique microclimate of Lake Como, which plays a crucial role in shaping the exceptional flavours of the wines produced here. Discover with us as we chat with this passionate winemaker, who has been cultivating vines on this iconic lake, blending centuries-old techniques with modern wine innovation. Whether you're a wine lover or a fan of Lake Como's enchanting scenery, this episode will transport you to a world where every bottle tells a story. Join me for this podcast. Take a break. Listen in. A xx

In this episode we sit down with experienced food writer, inspiring food product developer and a passionate champion of women's entrepreneurship to discuss the people behind artisanal food. Our guest, Miss Liz Trigg of FOODING, shares her incredible journey from the kitchen to the boardroom, creating innovative food products that have taken the UK groceries market by storm. With her years of experience in the food industry, Liz Trigg offers valuable insights into the process of developing successful food products, from concept to shelf. She also discusses her commitment to empowering women in business, highlighting the unique challenges and opportunities faced by female entrepreneurs. Join me for this podcast. Take a break. Listen in. A xx

In this episode generational farmer, Mr. Charles Welsh, of Welsh Brothers Farms, joins us to discuss growing Asparagus and Sweet Corn in the agriculturally rich and diverse farming community of Norfolk County, Ontario. "Our family has worked this land since 1855. Safe to say we've got the hang of it." Charles Welsh Join me for this podcast. Take a break. Listen in. A xx

In this episode Mrs. Marilyn Nigro, an Olympic Event Planner, and food enthusiast, joins us to discuss the updated recipe and preparation for authentic traditional Bolognese sauce - "Ragù alla Bolognese", salsa autentica. “A food enthusiast's interest in food is not just eating but also in talking about food and being stimulated by the places it is served, instructions for its preparation, and ingredients used even to the point of reifying their interest as being haute culture”. Robinson and Getz (2013) Join me for this podcast. Take a break. Listen in. A xx

In this episode Pastry Chef Jen Frank, Owner of Pretty Sweet Pastry Boutique, joins us to discuss her artistic customized cookies and delivering through on a personalized customer experience. Listeners will gain an understanding of how Chef Frank, an art history graduate, and creative artist, has turned her love for baking into a thriving small business. Learn how she employs customer preferences, imagination, humour, and artistry to make every order unique and special. Join me for this podcast. Take a break. Listen in. A xx

In this episode Mr. Joseph Borgo, a Cheese Scientist and Manufacturing Operator, shares his wealth of knowledge on the intricacies of cheesemaking. He provides insights into the challenges and rewards of running a successful cheese business in Ontario, Canada from selecting the right milk to aging and affinage. Listeners will gain an in-depth understanding of the art, manufacturing processes, and science behind creating exceptional cheese. Join me for this podcast. Take a break. Listen in. A xx

In this episode guest speaker Michael Morrone, Accounting Specialist and Professor of Finance, shares memories of Food, Family, Friends and other Pacentrani descendants, who emigrated to the Americas from his birthplace of Pacentro, Italy. Mr. Morrone shares his story of reuniting with his long time neighbour from West Aliquippa, Pennsylvania, Mr. Silvio "Tony" Ciccone, at his vineyard and winery in Suttons Bay, Michigan. "His name is Ciccone, his daughters name is Louise Ciccone. Louise Ciccone is Madonna. The singer Madonna. This was her father. The man is an absolute gentleman, a wonderful man !" Michael Morrone Join me for this podcast. Take a break. Listen in. A xx

In this episode guest speaker Kevin Gratton, Head of Operations 21 Hospitality Group, Newcastle, England joins me to discuss a more ‘People focused Hospitality Industry'.“In our industry my focus has drifted more towards people, than it has about product.” Kevin GrattonJoin me for this podcast. Take a break. Listen in. A xx

In this episode Chef Nikki Healy discusses her learning experiences with Vertical gardening and best practices used in both her indoor and outdoor gardens. Vertical gardening is the practice of “gardening up,” in which a variety of structures are used to elevate plant growth to take advantage of vertical space. Join me for this podcast. Take a break. Listen in.

Chef Aron Weber is the Chair and Baking Instructor in the Professional Baking and Pastry Arts certificate and Baking and Pastry Arts Management diploma programs at Vancouver Island University. In this episode Chef Weber explains how his Beekeeping Journey impacted his career in Industry and now as a Baker and Teaching Professor at VIU. Join me for this podcast. Take a break. Listen in.

Insightful views and stories from guiding tourists through the Vatican and Rome with the wonderful Mr Simone Vitti Guida Turistica abilitata di Roma e Provincia www.aliceinwonderome.com Join me for this podcast. Take a break. Listen in.

A warm Welcome to you and all my listeners – anyone who enjoys family, friends, food, and drink. It's truly a pleasure to have you join me here – atthechefstablepodcast.com Join me for this podcast. Take a break. Listen in.