Chef Pod

Chef Pod is joined by Chef Activist, Joshna Maharaj, author of newly released - Take Back the Tray - a movement to reconnect food with health, wellness, education, and rehabilitation in public institutions around the globe. Find out more about Take Back the Tray here Listen to Joshna's podcast Hot Plate

It’s often-times the uncomfortable conversations that are the most important conversations to have. On this episode, Chef Pod is joined by Bashir Munye - Chef, Professor, activist - to discuss food security vs food sovereignty, Race, and Gender. What do these mean, how do they affect our experiences in and out of the kitchen, and where do we go from here.

What does it mean to live your truth? Chef Pod sits down with Chef Suzanne Barr to discuss intention, impact, finding her voice, and how her chef-in-residency menu became a love-letter to her mother.Chef Suzanne Barr of True True Diner is a noted social advocate, helping to lift and support marginalized people within the workspace.https://www.truetruediner.com/our-story

In this bonus remote episode, Chef Pod is joined by John Sinopoli of Ascari Hospitality Group, who, in an effort to Save Toronto's Hospitality industry, began the coalition - SaveHospitality.caGet involved: https://www.savehospitality.ca/

On this week's episode, the Chef Pod is joined by GBCCHCA Nutrition professor - Lisa Koo, and ethical butcher - Dave Meli, to discuss the rise in plant-based meats, and how they compare to ethically sourced meats.

This week, Chef Pod is joined by Sean Brock, founder chef of award-winning Husk Restaurants, chef-owner of Audrey in Nashville, and author of several best-selling cookbooks. You may recognize Brock from TV shows such as 'Chefs' Table' and 'Mind of a Chef'.

This week, Chef Pod is joined by Chef, professor and cookbook author, Amy Symington. Her inaugural cookbook, The Long Table, focuses on community-based eating for the prevention and management of chronic illness while maintaining that healthy, plant-based meals don't have to skimp out on flavour and enjoyment.

This week, Chef Pod is joined by special, Dr. Karima Moyer-Nocchi, Culinary Historian, Professor, author - the list goes on. Visiting from Italy, Dr. Moyer discusses the history of pasta, Italian culture, and the relationship with food.

On this weeks episode of the Chef Pod, Jason and Wendy discuss celebration and tradition across cultures. Joined by GBCCHCA Chef Professors David Wolfman - Author, Indigenous fusion chef, and graduate of the George Brown College CHCA apprenticeship program - as well as chef school students from China, India, and the Philippines, to discuss how celebration and tradition is regarded across cultures.

This week, Chef Pod discusses what place technology will have in our future kitchens and why with @GBCCHCA Equipment Procurement Technician, Montgomery Prior, and First year Culinary Degree Student Jordan Randell.

On this weeks episode, Chef Pod is joined by Professor Charlton Alvares, and GBC CHCA student, Yousef Baqtash to discuss their most recent culinary study tour to India and Thailand.

On this weeks episode, Chef Pod is joined by Counselor and Psychotherapist - Robert Malowany, and Chef, Professor, and Mental Health advocate - Warren Ford to take a look at well-being in the Culinary Industry.

On this episode, Chef Pod Hosts, Jason Inniss and Wendy Mah, are joined by Bocuse d'Or Team Canada members Trevor Ritchie and Jenna Reich. Take an inside look at one of the most prestigious culinary competitions in the world.

On this episode, Chef Pod discusses and dissects the New Canada Food Guide. Hosts Jason Inniss and Wendy Mah are joined by special guests, PhD, Dietician, and Nutrition Professor - Linda Gillis; CHCA Alum and current Chef School Instructor -Mina Shekarbani, and current GBCCHCA students - Dayliah Dupree and Zhamila Sharipova.

Hosted by Chef Professor & Coordinator Jason Inniss and Professor Wendy Mah, join George Brown College's Chef School while they discuss Canada's Food Guide, Well Being in the Culinary Industry, and dive deeper into subjects relative to the future of food.