Podcasts about food network canada

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Roger MookingTake a walk with me down Fascination Street as I get to know Roger Mooking. Roger is a chef, a TV personality, a musician, artist, and author. In this episode, we chat about why his family moved from Trinidad to Edmonton, Alberta when he was a toddler. Then we get into why he got into music, and we cover his music career highlights; including MC Mystic, The Maximum Definitive, and Bass Is Base.  Next, we discuss why he decided to get into the culinary world, and how he ended up getting his first TV show. Of course we talk about the many shows that have followed, even to this very day. I fanboy a little bit about when I first discovered Roger, and he lets me plat my favorite song of his. Then we talk about his relationship with time, and time as a concept itself. Finally, we do a deep dive into his newest album and accompanying book. The album is called 'Sound Bytes', and the book is called 'Curious Sounds'. Spoiler alert... Roger lets me play my favorite song from the new album! Both are available everywhere and RogerMooking.com. We even do a little talking about Roger being inducted into the Black BBQ Hall Of Fame! Don't miss Roger popping up everywhere on The Food Network, Food Network Canada, The Cooking Channel, and of course his newest show 'Breaking Bread with Roger Mooking' on Amazon Prime

These two are back! They were first on the podcast for episode two, and now with their new (incredible) cookbook out, they're back!!!They're talking all about how the food you eat can impact your mood. It's a really interesting episode, I had a lot of fun, I assume you will too!Tamara Green and Sarah Grossman are certified nutritionists and the founders of the Living Kitchen. They offer online health empowerment coaching programs for clients worldwide. They are recipe and content creators for Food Network Canada among other digital brands. They love cooking for people and educating them on how what they eat impacts their entire lives. Sarah and Tamara's 2nd cookbook is called Good Food Good Mood, 100 Nourishing Recipes to Support Mind and Body Wellness. They teach readers how the foods they eat contribute to their mood and mental health. They are also the authors of the award winning cookbook The Living Kitchen: Nourishing Whole-Food Recipes for Cancer Treatment and Recovery.https://www.goodfoodgoodmood.ca/https://livingkitchenwellness.com/thegoodmoodclub/Follow Sarah and Tamara on Facebook or InstagramSupport the Show.JOIN NOW: The Fuel Your Intuition Community Work with Alicia: Join the Community! The Fuel Your Intuition Community $7 Monthly Interested in working with me 1:1, book a discovery call with Alicia HERE.Book an Oracle Reading with Coaching 45 min (BETA PRICING) $90 Instagram: @alicia.rose.wood Tik Tok: @alicia.rose.wood Email: alicia@aliciawood.com Audio Editing & Music provided by: Jordan Wood: www.instagram.com/jordan.m.wood

In episode 545, Desiree Nielsen teaches us how to find our unique voice and cooking style in food blogging through self-reflection, embracing creativity and sharing vulnerability to meaningfully connect with readers. Desiree Nielsen is a registered dietitian in Vancouver Canada with over a decade of experience in plant-based nutrition and chronic digestive and inflammatory disease. She is the author of two Canadian bestselling and award-winning cookbooks, Eat More Plants and Good For Your Gut. Her latest book, Plant Magic, arrives April 2024. Her work has been featured in People, Washington Post, The Globe and Mail, KTLA, WGN Chicago, The Social, Food Network Canada and Elle Gourmet Canada in addition to hundreds of media features across North America. Desiree is also a food blogger and the host of the evidence-informed wellness podcast, The Allsorts Podcast, where she hosts a diverse roster of guests from NYT bestselling authors to leading health professionals and researchers. In this episode, you'll learn about the importance of standing out as a food blogger, how to find your unique voice and style (while still following SEO guidelines) and how to build a community that is not reliant on social media platforms or Google. Key points discussed: - Reflect on your personal food interests and cooking style: Take time to understand your preferences, tastes, and approach to cooking to develop a unique voice. - Look at what others are doing differently: Analyze popular blogs and recipes to find gaps that allow you to approach topics in a distinctive way.  - “Write drunk, edit sober”: Write without inhibition first and then structure anecdotes and humor within a format to meet SEO guidelines. - Prioritize search volume: Focus recipes on your blog on trending topics and keywords people are actively searching to maximize visibility. - Develop recipes with unique ingredients: Add a flavor profile or component that is unique to you to make recipes stand out and memorable.  - Build community consistently: Nurture readers through high-value, free content to develop loyal readership and build a newsletter to connect directly with your community. - Embrace the unexpected: Leave space for unforeseen opportunities that could further your growth in surprising new directions.  - Share vulnerability: Connect with readers through candid self-disclosure in small doses to form deeper relationships. - Your Path is Your Path: Pursue your interests wholeheartedly and say "yes" to chances that excite you creatively. Guest Details Connect with Desiree Nielsen Website | Instagram

If you're a regular listener, you've heard the announcement about our first ever international Slow Flowers Summit heading to Banff, Alberta, Canada in June 2024. Not only are we super excited about bringing our seventh annual Slow Flowers Summit to Canada, we're also proud to announce that all of our speakers are Canadian-based Slow Flowers […] The post Episode 641: “Women Leading Change,” a new video featuring Toronto-based The Local Flower Collective, with cofounder Jaimie Reeves, filmmaker Craig Conoley, and David Thomas of Open Food Network Canada appeared first on Slow Flowers Podcast with Debra Prinzing.

This week on Finding Your Bliss, Life Coach and Bliss Expert Judy Librach is joined by one of Canada

Meet my friend, Casey Hallen, a baker from Westchester, NY whose passion for art has carried over into her love of baking. She's always baked, and her cakes and flavors have evolved over the years making amazing confections for family, work, and beyond, each one a beautiful piece of art. Most recently, Casey was crowned Chocolate Showdown Champion of season 1 of "Great Chocolate Showdown" on Food Network Canada and the CW! Thank you Casey for joining us on the podcast! And for sharing not only your fabulous baking and artistic talent, but your personal journey with  mental heath and anxiety. Looking forward to many future collaborations! You can learn more about Casey and order one of her amazing cakes on her website, caseyhbakes.com. You can also follow her on Instagram @caseyhbakes. Please join our community and follow us on: Instagram: @coming_fromtheheartpodcast Twitter: @cfthpodcast Facebook: Coming From the Heart Podcast https://www.comingfromtheheart.net/ Please subscribe, rate, review, & share with the ones closest to your hearts! Sign up for the CFTH Newsletter to receive our monthly update, including snippets from upcoming podcast episodes, Instagram Live highlights, and more! Shout out to our amazing sound engineer Alex Wiederock (@ajwiede on Instagram) for editing the podcast! Intro music: The Podcast Intro by Music Unlimited, from Pixabay Outro music by Alex Wiederock --- Send in a voice message: https://podcasters.spotify.com/pod/show/comingfromtheheartpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/comingfromtheheartpodcast/support

Welcome to Beyond the Check, the service industry podcast hosted by Reyshan Parker. In this episode, Reyshan sits down with none other than Anna Olson, one of Canada's most recognizable television chefs. Anna's positive and common-sense approach in the kitchen has made her a household name, with over two decades of experience on Food Network Canada, including shows like “Bake with Anna Olson” and “Great Chocolate Showdown”. Her audience has expanded globally through broadcast television and social media, with over 1.4 million subscribers on her Oh Yum YouTube channel.Anna is not just a baking expert, but an accomplished savory chef as well, with practical recipes that have earned her accolades, including a Gold Medal at the Taste Canada Cookbook Awards for her book "Baking Day". Her newest cookbook, "Baking Wisdom", is set to launch in March 2023.Beyond her content production projects, Anna is a unique entrepreneurial force and a mentor to those starting out in any field, especially women. As a grandmother, Anna's commitment to sharing her love of cooking and baking with others has new meaning, and she is thrilled at the prospect of spending time in the kitchen with the next generation of smart home cooks and bakers.FIND Anna Olson: https://annaolson.ca/https://www.facebook.com/chefannaolson/https://www.instagram.com/chefannaolson/https://www.youtube.com/@ohyumCook Book: Baking Wisdom -  https://www.penguinrandomhouse.com/books/623193/anna-olsons-baking-wisdom-by-anna-olson/Enjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the showFOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

In this episode of the Culinary Chronicles Podcast, Lisa talks with Tiffany. Tiffany Pratt is a Toronto-based multi-disciplinary designer and artist with an unmistakable standout style. She supports corporate clients and the public on projects ranging from Creative Direction, Product Design, Interiors and Fashion. She started her creative career in New York and Connecticut, working within the fashion, beauty and toy industries. Today you can find Tiffany on the Food Network Canada's new show Project Bakeover. Tiffany's design mantra is: “Design is in everything and is not only about styling for the moment but about designing for who we are and expressing that in our choices.” In their conversation, Lisa and Tiffany talk about; How to find inner peace with who you are and how that sets you up for a life of happiness. How she transitioned from being a stylist and fashion to a celeb TV show host, author and artist. What she learned about baking and the food industry surprised her. How she finds inspiration for ideas and projects. What her relationship with food is and what does creating in her kitchen look like? What gathering and sharing meals mean to her. Enjoy the conversation! Resources: Get the Show Notes HERE for exclusive insights and resources. Use code PODCAST20 to check out the classes at LeDolci.com HEREP.S. 60 second request: If you enjoyed the podcast, would you be so kind as to review it on Apple Podcasts and/or Spotfiy? It doesn't take long, and it really makes a difference in booking hard-to-get guests on the show! For Apple Podcasts: Scroll to the bottom of the podcasts' page in the iOS or macOS app and to "write a review". Simply open this LINK in Apple Podcasts to rate and review the Culinary Chronicles podcast! For Spotify: From the podcast page in the Sporify app (iOS and Android), you can tap rate one to five stars, as long as you've listened to at least 30 seconds of an episode on Spoitfy. Simply open this LINK in your Sporify mobile app. Special thanks to our sponsors, Juli's Cookie Company and Le Dolci Culinary Classroom. Music by Dusty Decks/Dust till Dawn/www.epidemicsound.com

This week we are joined by Chef Nuit Regular and Jeff Regular. This dynamic couple is making waves on the Toronto and Canadian food scene. Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin By Chef Nuit, and Sukhothai, as well as the Executive Chef of Selva. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada. The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She has been named a WX Network's 2022 Top 100 Powerful Women in Canada with the BMO Entrepreneurs Award, and is the recipient of the 2022 American Express Award for Business Leadership. She has been a guest judge on MasterChef Canada and Top Chef Canada, Season 9, appeared on Big Food Bucket List, and is a resident judge on Food Network Canada's Wall of Chefs. Her debut cookbook, Kiin: Recipes and Stories from Northern Thailand, won a 2021 IACP Cookbook Award and a Taste Canada Gold Award. Follow her on Instagram @chefnuitregular. Links PAI Kiin Sukhothai Executive Chef of: Selva @chefnuitregular Additional Links @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Welcome to episode 50 of What's Cooking with Chef Noel. In this week's Episode chef Noel is joined by Top Chef Erica Karbelnik to share all the deets from her recent trip to Spain for the sixth World Tapas Competition against 15 of the world's best chefs in Valladolid Held on Nov 9th. Chef Erica created a " Winter Solstice" tapa inspired by the nostalgic Tim Horton's Timbit. Chef Erica also dishes on what it's like being a new mom, her favourite kitchen tool, what skills you need to enter a competition, and so much more. About Chef Erica Chef Erica Karbelnik began cooking at a young age with her mom by her side, hosting weekly dinner parties and recipe testing. It was there, in her home kitchen, that sparked her passion for culinary arts. At 17, chef Erica started cooking professionally. She worked as an apprentice under chef Mark McEwan at ONE Restaurant, which led to a full-time position. Since, chef Erica has travelled across the globe, bringing flavours from each country into her cooking. She has gone back and forth from Toronto to Vancouver, working alongside some of Canada's most recognized chefs, training in French Italian cuisine and specializing in handmade pasta. Recently, chef Erica competed alongside her husband and fellow chef, Josh Karbelnik, in Food Network Canada's Top Chef Canada, where she took home the title and grand prize. During this competition, she honed into her Moroccan Israeli background bringing those flavours to the table and finding her stride in her cooking style. Chef Erica is currently working on many projects, including opening a new restaurant in 2023. Follow us on Social media https://www.facebook.com/iamchefnoel/ https://www.instagram.com/whatscookingwithchefnoel --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

Maile Crewdson is shining bright, currently in the limelight after her winning Food Network Canada's Great Chocolate Showdown Season Three.  Although not having professional baking experience, she started baking as a way to find ways to keep her son, suffering from food allergies, safe while making food items that she loved.  The family's food allergy journey is emotional and moving; Maile noticed issues after immediately bringing her son home from the hospital.  And it wasn't until an ER visit that her son was correctly diagnosed.  She found solace in the kitchen. As a way to process her grief, she turned it into something beautiful and tasty - baking!  She won Great Chocolate Showdown making desserts with flavors of home.She seems to do everything with love, laughter and a kind heart and you can follow her on Instagram:https://www.instagram.com/littlemauifamily/https://www.instagram.com/cyrusbakingco/ 

On today's Athleisure Kitchen, we hop into the kitchen with Chef Nick Wallace who we enjoyed seeing his passion and love for Jackson, Mississippi. In addition to being the Founder and Executive Chef of Nick Wallace Culinary, Nick Wallace Catering and Nissan Cafe by Wallace, we enjoyed seeing him as a finalist in Top Chef Season 19 in Houston, Chopped episodes, winner of Food Network Canada's Fire Masters and he appeared on CNN's Nomad with Carlton McCoy. We talk about the importance of Mississippi when it comes to creating his dishes and bringing awareness to the culinary scene there. We also talk about why giving back to others is an essential and also how we can focus on creating great meals when we're busy that still have love and full flavors!You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Hosted on Acast. See acast.com/privacy for more information.

What does health mean to you?Joined today by the beautiful human and soul Sarah Britton.  Sarah is a holistic nutritionist, whole-food chef and the creator of My New Roots.  Sarah has published two cookbooks, is the host of Food Network Canada's The Substitute Baker, and has been creating her own online wellness universe My New Roots Grow -  named “The Netflix of Wellness.” Sarah's deep love for nature shines through in all she creates. Her recipes and ideas revolve around the seasons and work to bring balance, support, and simplicity to everyday life, encouraging everyone to discover a whole new world of flavors and nourishment from their own kitchens. In this episode we dive into everything from Sarah's personal journey to the power of plant based food and manifestation. And a little treat for you

Vince Ashton, a multifaceted Atlanta hero believes he can do anything he sets his mind to and he believes you can too! He converses about how he obtained this self assuredness, the role his Mom played into that and how his rise to fame in the kitchen began less than 8 years ago! He speaks about diving into the world of television as an emcee then moving on to his international debut as a contestant on the Food Network Canada's and The CW “The Great Chocolate Showdown”. Vince shares his tips to move towards your passion, his self care and the importance of investing in rest! Connect with this modern day renaissance man on social media @vinceashton and see all that he is working on, hint we only touched the tip of the iceberg with this fascinating young man.

Let's get Cheesy! Cheese Master of Cheese Boutique. National best selling cookbook author, Food Network Canada host, 'Cheese a Love Story' Afrim Pristine jois us to talk about Cheese! Trump stole some nuclear secrets? OMG! Airline Employees are sick of your shit.

A stay-at-home mom from Makawao is the winner of Food Network Canada's Great Chocolate Showdown Season 3! Maile Crewdson joins us on “Muthaship” to talk about her exciting win. The 36-year-old mother of three has no professional baking experience. But she said she's always loved to bake, and was forced to get creative because of her son's severe food allergies. See omnystudio.com/listener for privacy information.

World renowned celebrity chef, restaurateur, television host, author and award-winning recording artist Roger Mooking has earned an international reputation as a chef and entertainer showcasing his globally inspired vision. Roger is best known as the host of the long running grilling and barbecue show "Man Fire Food" on Food Network Canada and Cooking Channel. Throughout the years Chef Mooking has opened and consulted on many food and beverage operations including Twist by Roger Mooking, located at award-winning Toronto Pearson International Airport. Not only has this Juno award-winning artist been busy in the kitchen, but he has also continued his decades-long, career and love of music and producing. His latest EP Edibles was released in 2022.   ---- Welcome to The Pal's Podcast hosted by George Boutsalis and Ricky Liorti. Two best friends, co-hosts, and co-founders talking about all things life, leisure, and levelling up! http://thepalspod.com/ Socials: @thepalspodcast - All Socials: @gcboutsalis - Twitter // @boutsalis - Instagram Socials: @yourpalrick - All thepalspodcast@gmail.com —— Music by @loudluxury

Welcome to May 26, 2022 on the National Day Calendar. Today we celebrate living it up in “Salsaville” and flights of fancy. June 2010 was a great time for fans of tortilla chips—specifically those who were living near Jacksonville, Texas. Bob Blumer, host of Food Network Canada's “Glutton for Punishment” and 20 volunteers chopped up ingredients like tomatoes, onions, jalapeños, and limes to create the world's biggest bowl of salsa ever. This record-setting feat resulted in over 2,672 pounds of the delicious Mexican condiment. Once the Guinness Book of World Records verified the feat, Jacksonville mayor Robert Haberle officially changed the name of the city to “Salsaville”—for the next 24 hours, anyway. May is National Salsa Month. Celebrate with some of your favorite Mexican food or just a big bowl of chips and salsa. Though “big” is relative, I suppose. You may think of paper airplanes as kid stuff, but some people take it very seriously. Ken Blackburn set the record for the longest paper airplane flight, when his craft stayed aloft for an unbelievable 27.6 seconds. In fairness Ken is an aeronautical engineer for the Air Force, who has written a few books on the science of folding paper airplanes. No doubt his skills would make even the Wright Brothers jealous. Try your hand at a tournament if you're feeling competitive about your own skills. Or you can just enjoy an easy pastime with the kids, who still love the simple thrill of watching something fly. Whatever you do on National Paper Airplane Day, celebrate the art of folding and flight. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Semi-finalist of Food Network Canada's Great Chocolate Showdown, Gavan Knox, joins Muñoz to bear it all! Join them as they gossip all about who they think is going to win, what happened behind scenes, as well as explore Gavan's baking journey, Coming Out, representing the bear community, being a father of two and so much more!You can show Gavan All the love on Instagram @crumbsinmybeardyyzSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!Send Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Food Network Canada's Great Chocolate Showdown contestant, Evan Morgan-Newpher, joins Muñoz for a full three-ring circus of an episode! Join them as they explore Evan's time as an elephant trainer, his love of baking, how he got on Canadian TV in a chocolate competition, coming out, finding himself through food, & so much more! So what are you waiting for? Put on your big floppy shoes, grab some cotton candy, and tune in to this laugh-fest of an episode!You can show Evan all the love on Instagram @enewpSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Local foodie Gilbert Proulx rolled up his sleeves to compete on Food Network Canada's Wall of Chefs. He talks about what influences and inspires his cooking, and a look behind the scenes of filming a cooking competition.

In December 2021, baking entrepreneur Amy Rosen made a splash on the CBC reality show Dragons' Den. The pastry specialist and accomplished cookbook author pitched them a stake in her line of bake-at-home cinnamon buns. While the dragons loved her foods, she stumbled when asked about her sales figures. Rosen calls that moment a national embarrassment—and also unfair. But she's moving on. She landed a spot on a new TV cooking show called Wall of Bakers, which debuts March 28 on Food Network Canada. And now that enough time has passed, she's ready to dish some dirt on what really happened during her time in the den. Rosen joins to talk about her TV experiences, her Jewish cookbooks and what's next for Rosen's Cinnamon Buns. What we talked about: Watch Amy's appearance on Dragons' Den at cbc.ca Read about her most recent cookbook at thecjn.ca Read Leila Paperman's obituary at thecjn.ca Credits The CJN Daily is written and hosted by Ellin Bessner (@ebessner on Twitter). Victoria Redden is the producer. Michael Fraiman is the executive producer. Our theme music is by Dov Beck-Levine. Our title sponsor is Metropia. We're a member of The CJN Podcast Network; find more great Jewish podcasts at thecjn.ca.

Raveena Oberoi-Grewal, owner of Just Cakes Bakeshop talks about this opportunity and her journey as an entrepreneur.

Entrevue avec Ricardo Larrivée, chef cuisinier et personnalité publique.  Ricardo a été recruté par Food Network Canada afin d'être l'un des juges de l'émission Wall of Bakers. Entouré d'un jury de chefs renommés, il évaluera les créations pâtissières de chefs amateurs de partout au pays. Au menu de la rencontre entre Marie-Claude Barrette et Sophie Durocher, on revient sur l'arrestation de trois entraîneurs de basket-ball soupçonnés d'agressions sexuelles et on parle aussi de Joe Biden et de son désir de voir les morts attribuables au cancer chuter de moitié. Entrevue avec Denise Filiatrault, directrice artistique du théâtre du Rideau Vert.  Les salles de spectacles peuvent rouvrir à 50% de leur capacité dès lundi prochain. Toutefois, pour des raisons logistiques et de programmation, plusieurs scènes resteront vides encore quelque temps. C'est le cas du théâtre du Rideau Vert qui ne rouvrira ses portes que le 15 mars prochain. Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Entrevue avec Ricardo Larrivée, chef cuisinier et personnalité publique. Ricardo a été recruté par Food Network Canada afin d'être l'un des juges de l'émission Wall of Bakers. Entouré d'un jury de chefs renommés, il évaluera les créations pâtissières de chefs amateurs de partout au pays. Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Jason Wrobel is the co-founder of Wellevatr and the co-host of the podcast This Might Get Uncomfortable. He's the Amazon and Globe & Mail bestselling author of the Hay House cookbook and lifestyle guide, Eaternity. As the first ever plant-based chef in history with a primetime television series, his groundbreaking show “How to Live to 100” on Cooking Channel and Food Network Canada taught millions of people worldwide how to prepare delicious, organic, healthy meals at home. Described as the love child of Jim Carrey and Alton Brown, he infuses his live speaking events, videos, and digital teachings with a relentless drive to grow and a lighthearted, joyful approach to health and wellness. → In this episode you'll get introduced to new approaches to activism. Learn how to increase your positive impact in the world, without the anger & frustration many of us Activists carry into our activism. Jason & I are talking about our activism-experiences and how we both discovered ways to have more meaningful & heartfelt conversations about Animal Rights, Veganism & other forms of Activism.

Joy and Walker are back with the seventh season of the Joyous Health podcast to bring another dose of joy to your day! On this week's episode, they're talking with Philip Lago and Mystique Mattai, the husband and wife duo behind the popular food blog Chef Sous Chef and co-authors of cookbook Eat With Us. Philip and Mystique aim to empower home cooks to get into the kitchen and create, sharing delicious contemporary recipes and mindful cooking tips made to inspire. Just as they connected by cooking together, their philosophy encourages a slower, more mindful approach to cooking and eating so that we can enjoy and elevate our experiences with food.   The show kicks off with the story of how Philip and Mystique found their groove in the kitchen while they were dating, with Philip playing chef and Mystique becoming sous chef (and designated stirrer!)—hence the title of their blog. The pair then talk about their backgrounds with food and how, in their own ways, family dinners taught them to appreciate and interact with cooking. Next, they move on to talk about mindfulness in the kitchen and how it extends beyond savoring your meals to being aware of the quality and sustainability of your ingredients and supporting your local food community. Via some tips about making good tzatziki, they then discuss recipe inspiration and eating out vs. dining in, before Mystique describes some of her stranger pregnancy cravings and she and Philip trade stories with Joy and Walker about how to cook when you have young kids. Finally, they wrap things up with the serendipitous story of how they got their book deal and some details about their new web series.   Episode Highlights:     Philip and Mystique's respective roles within their business    Their home life   The story behind the name of Philip and Mystiques's blog   Their histories with food   The key to making delicious food   Being passionate and mindful chefs   Mindfulness and how Philip and Mystique have embraced it   Perspectives on building mindfulness into eating habits   Tips for making tzatziki   Where Philip finds inspiration    Mystique's unique pregnancy cravings   Adapting cooking for kids   How Mystique's artistic and writing skills are brought together in her current work    The story behind getting their cookbook published   Dining In, Philip and Mystique's recent web series with Food Network Canada   Resources: Chef Sous Chef Homepage Chef Sous Chef Instagram Chef Sous Chef Facebook Chef Sous Chef Pinterest Eat With Us, Philip and Mystique's debut cookbook Dining In, Philip and Mystique's web series   More about Joyous Health:   Check out our award-winning blog Joyous Health   Check out Joy's bestselling cookbooks   Sign up for the Joyous Health newsletter   Follow Joyous Health on Instagram   Find Joyous Health on Facebook   Learn more about The Joyous Health Business Program   Check out our full line of Natural & Organic Haircare and Body Care.   Join Joy's Hair Care Challenge at Natural Hair Care Challenge   Explore Joyous Health Kids at Joyous Health Kids

Food. It fuels us, brings us together, and makes up a large part of our cultural heritage. As we age, food and nutrition play an even more important role in our lives by helping to support cognitive and physical health. On this episode of CABHI's Community of Innovation podcast, guests Dr. Carol Greenwood, Senior Scientist Emeritus at the Rotman Research Institute at Baycrest, and Toronto Chef Nuit Regular come together to discuss all the ways food impacts our sense of well-being and quality of life and how our relationship with food changes across our lifespan. Learn more about our guests Chef Nuit Regular Chef Nuit Regular is the Executive Chef and co-owner of PAI; Kiin, By Chef Nuit; Sabai Sabai; and Sukhothai. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada. The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She is a resident judge on Food Network Canada's Wall of Chefs, the author of Kiin: Recipes and Stories from Northern Thailand, winner of a 2021 International Association of Culinary Professional's Cookbook Award, as well as the gold medal winner of the 2021 Taste Canada Award. Chef Regular recently celebrated the opening of her brand-new restaurant, Selva. Dr. Carol Greenwood Dr. Carol Greenwood is a Nutritional Scientist who joined Baycrest's Kunin-Lunenfeld Applied Research Unit in 1994. She later became a member of the Rotman Research Institute (RRI). Her work examined the links between diet, physiology, cognition, and dementia with a focus on developing nutrition strategies for brain health. Her work, spanning basic (rodent) research to cognitive neuroscience and applied intervention research, helped pave the way for the evidence-based Brain Health Food Guide. She is currently Professor Emeritus, Department of Nutritional Sciences, University of Toronto, and Senior Scientist Emeritus, RRI. Resources The Brain Health Food Guide – Dr. Carol GreenwoodKiin: Recipes and Stories from Northern Thailand – Chef Nuit Regular

We begin with a look at what you need to know, before you head to the ‘polls,' on this, Civic Election Day. We speak with Global Calgary Reporter, Sarah Offin. Do you take “baby aspirin” on a daily basis? If so, you might want to think twice about doing so. Our “on-call” family physician, Dr. Ted Jablonski joins us with details on a new study that suggests the ‘daily dose' may not be in your best interest, health wise. Next, it's another edition of “Motivational Monday”. This time out, we meet Licensed Career Practitioner Gale Molle.  Gale shares three “tips” with us to help job hunters find a rewarding career that is also applicable to helping you build a more fulfilling life. Finally, she's “risen” to the top of her profession! We speak with local baking ‘phenom' Victoria German, who's been chosen to be a contestant on the popular “Food Network Canada” program “The Big Bake”. See omnystudio.com/listener for privacy information.

In this episode of The Whistler Podcast, Mayor Jack Crompton and Cole Stefiuk speak to Anoop Virk. Anoop is Executive Producer of TEDxWhistler, an event that shares “ideas worth spreading” on this year's theme of Legacy. Anoop was one of Canada's Top 20 Under 20 and BC's 24 Under 24. She is known for her work reconnecting homeless individuals with their loved ones in Vancouver, building a gender equality based school in Africa and managing and operating a culinary business with co-owner of the Food Network Canada's Bal Arneson.  The virtual TEDxWhistler event runs Sunday, September 12 with speakers including artist Chief Janice George, first responder Dr Renata Lewis, and gold medal Olympian Jon Montgomery. 

Chef Dylan Benoit, the host of Fire Masters TV show on Food Network Canada & Cooking Channel, joins Bourbon expert and Matty Rock to talk about the new season 3 of Fire Maters; also on Blaze TV UK and Cosmopolitan TV in Spain. He also talks about his butcher shop called Carnivore in Cayman Island and his favorite BBQ recipes, Bourbons, and cigars. Check out his website on DylanBenoit.com Feeling thirsty? Learn more about our Virtual Bourbon tastings on BourbonBlog.com/tastings Also, find us on YouTube.com/BourbonBlog --- Support this podcast: https://anchor.fm/bourbonblog/support

Stone Yu is the CEO of Lucullus Bakery, a family-owned business currently operating 3 locations in the Greater Toronto Area. At 25 years old, he represents an exciting new generation of leadership in the food service industry. The young entrepreneur has dedicated much of his life to the Lucullus brand. A child of Chinese immigrant parents, Stone grew up in Richmond Hill and spent most of his after-school hours studying the ins and out of the family bakery. He learned budgeting and inventory management from his parents, and recipe development and baking methods from the amazingly talented Hong Kong chefs his family employed. In 2016 at just 21 years old, Stone entered into Food Network Canada's Doughnut challenge and won, proving his years of experience in the kitchen were paying off. At 22 he enrolled in a culinary program at Le Cordon Bleu Ottawa Culinary Arts Institute where he spent 6 months honing his craft before returning to work for Lucullus. Stone's vision, creative spirit, and tenacious pursuit of excellence in all areas of the business have propelled the brand forward in a big way. Lucullus opened its first location in 1990, closely followed by the 2rd location in 1991 in Richmond Hill. Lucullus has recently been expanding, opening its 3rd location in downtown Markham in 2017 and has plans for two locations in 2021. The idea of franchising the business has always been on the table (not far from the pineapple buns). After years of planning, in October of 2020 the company bought 2.3 acres in Scarborough to build its head office and production facility. Lucullus will now offer franchise opportunities. Stone attributes the bakery's 30-year success to its high standards for quality ingredients, artistic detail, and traditional baking techniques. Lucullus offers simple, classic Asian food and drink items that feel nostalgic and gourmet at the same time, appealing to both older and younger generations in the communities they serve. The bakery team takes pride in every product they offer and are always looking for ways to improve their menu selection. New recipes are regularly rotated into the mix alongside classic favourites. Stone is enthusiastic about the growth of the business but is keen to keep the quality of the product and essence of the brand intact. His goal in the next 5 years is to open 30 new locations, with each individual franchisee running their store like their own family business. Entrepreneurs are the backbone of Canada's economy. To support Canada's businesses, subscribe to our YouTube channel and follow us on Facebook, Instagram, LinkedIn and Twitter. Want to stay up-to-date on the latest #entrepreneur podcasts and news? Subscribe to our bi-weekly newsletter

Jason Wrobel is the co-founder of Wellevatr and the co-host of the podcast This Might Get Uncomfortable. He's the Amazon and Globe & Mail bestselling author of the Hay House cookbook and lifestyle guide, Eaternity. As the first-ever plant-based chef in history with a primetime television series, his groundbreaking show “How to Live to 100” on Cooking Channel and Food Network Canada taught millions of people worldwide how to prepare delicious, organic, healthy meals at home. Described as the love child of Jim Carrey and Alton Brown, he infuses his live speaking events, videos and digital teachings with a relentless drive to grow and a lighthearted, joyful approach to health and wellness.  Website: https://www.jasonwrobel.com/ https://www.wellevatr.com/   Podcast: http://podcast.wellevatr.com Instagram: https://www.instagram.com/wellevatr  

Tutti Matti, is a historic Toronto establishment and is one of Toronto's most notable and successful restaurants. Helmed by Alida Solomon, Tutti Matti offers simple yet delicious Tuscan cuisine and is the recipient of a plethora of awards, like 2009's Osteria of the Year. Alida herself has had a storied career. Growing up in an eclectic Jewish family, she developed a passion for food and culture, developing her culinary sea legs out in Montalcino, Italy, such as learning how butcher wild boar. After coming back home and starting Tutti Matti, while picking up some accolades along the way, you can now can now catch her as the face of Hunt's Tomatoes or on Food Network Canada. And of course, you can always find her friendly smile at Tutti Matti. Alida and I sat down discussing how she fell in love with Italian cuisine and Italy, what her legendary food trips to Italy are like, the difference between Michelin-awarded restaurants in the US and Europe, the importance of storytelling, and all the different pivots she's done during COVID. You can learn more about Alida Solomon and Tutti Matti at either @alidasolomon or @tutti_matti on Instagram.

Kelly talks to the host of the new Food Network Canada show, Cheese: A love story.  See omnystudio.com/listener for privacy information.

Raveena is a successful baker, businesswoman and all around wealth of knowledge when it comes to self development, success and entrepreneurship. She has been featured on The Food Network Canada's The Big Bake, just opened her second location and  recently hit a milestone of six figures in monthly sales. Suffice to say she is a great resource and this conversation was filled with tons of insight into the mindset and vision behind her success. She is a risk taker, blazing a trail for others to follow and learn from and hopes to inspire other south asian women to break cultural norms and do the same. Learn more at her podcast and social media @ravthinks on Spotify, IG and Twitter.

Many of us love a salad, but let’s face it, a pizza tastes better. Fruit salad is delicious, but nothing quite hits the spot like chocolate fudge cake. Rewind ten, even five years ago and a vegan’s diet would mostly consist of salad, pitta bread, and houmous. Gone are the days where we’d pay $15 for a salad in a restaurant because that was the only option. When you think of mac and cheese, ramen, Philly cheesesteak, and fried chicken, do you think vegan? If not, now you can. Lauren Toyota has been shaking up the internet and what it means to be vegan, on her YouTube channel and blog, Hot for Food. On her channel, create and post impressive recipe videos, proving that everything can be made vegan. She is also uniting vegan and comfort foods in her first-of-its-kind cookbook. Lauren Toyota is a Canadian TV personality who has worked for nearly ten years in the broadcast industry. For Toyota, being on air from a young age was always a dream come true – presenting, producing, and editing. In Vancouver, she was a MuchMusic VJ, working alongside A-listers like Selena Gomez, Pitbull and Justin Bieber. Although the broadcast path gave her endless opportunities, like traveling the world, she later on decided on becoming a host and producer, and now works as a full-time YouTuber/Blogger. Lauren and her unique vegan recipes have been featured in Laika Magazine, Women’s Health Magazine, BuzzFeed, Huffington Post, Thrive, and Clean Eating Magazine. She was also Food Network Canada’s first and only vegan blogger and contributor, regularly sharing exclusive recipes for Meatless Monday. For Toyota, being in the food industry almost seemed like her destiny. Even prior to becoming a vegan, she was always interested in modifying and experimenting with recipes. As a child, she had aspirations of being a chef and working in a restaurant. Although more casual and less glamourized than TV, Lauren says her social media platforms are for passionate food people to have an infinite resource of vegan recipes. In today’s episode of the Plant-based profit show, Lauren Toyota reveals having hundreds of thousands of combined followers, fans, and subscribers, from YouTube to Twitter to Instagram. – making herself an inspirational, influential voice of a generation. Lauren speaks to the value of delicious vegan comfort food as a means by which to effectively encourage people to take the blinders off. We will also chat with Toyota about her journey from being a VJ to a YouTube star and, most recently, her brand new cookbook Hot for Food – All Day. Here is my conversation with Lauren Toyota! SOCIAL MEDIA LINKS   LinkedIn- Lauren Toyota - https://www.linkedin.com/in/laurentoyota/   Facebook - Lauren Toyota - https://www.facebook.com/itslaurentoyota   Instagram – Lauren Toyota - https://www.instagram.com/laurentoyota/?hl=en   Twitter – Lauren Toyota - https://twitter.com/laurentoyota   Official Website – Lauren Toyota - https://www.laurentoyota.com/   Official Website – Hot for Food- https://www.hotforfoodblog.com/  

How to navigate life as a sensitive, emotionally evolved man. The relationship between mental health and social media. Vegan/Raw Food Lifestyle. Finding balance in taking care of Self and serving the World. What does Life want? Toxicity in the Social Media/Capitalism Paradigm. The immense power of Intention and how it colors our experience. Biohacking with Intention. Healthy/Toxic Masculinity. Self-Sabotage and the Success Trap. Living a life of Authenticity and Detaching from Transactional Relationships. The illusion of Scarcity, Lack-Consciousness, and Hoarding Jason Wrobel is the bestselling author of the Hay House cookbook and lifestyle guide, Eaternity. As the first ever plant-based chef with a primetime television series, his groundbreaking show “How to Live to 100” on Cooking Channel and Food Network Canada taught millions of people how to prepare delicious, organic, healthy meals at home. Described as the love child of Jim Carrey and Alton Brown, he infuses his live events, videos and teachings with a relentless drive to grow and a lighthearted, joyful approach to health and wellness. jasonwrobel.com. wellevatr.com.

Andy has the funny and forthcoming Ron Ben-Israel on the show today. Listen as they discuss the second season for his new show, The Big Bake, and his new venture called RBI Treats. We also talk about how the pandemic has impacted both his business and personal life, plus much more on this episode of The Wedding Biz.   Ron is the Founder of Ron Ben-Israel Cakes. In addition to creating stunning and delectable cakes, he hosted the cooking competition TV show Sweet Genius from 2011 to 2013, and was a judge on Food Network's Cake Wars. He now has a new television show called The Big Bake on Food Network, Canada.   Listen, as Ron discusses how the pandemic has affected his business and how he has kept himself busy and continued to create. Ron talks about his Instagram (IGTV) show  called Cake Talk and how he believes it helped him exercise his creativity and get back to work. Ron also shares about his television show, the Big Bake, and talks about the judges who are on the show with him.   Have you always wanted to try Ron's amazing desserts? Ron speaks about RBI Treats, the new retail division of RBI Cakes. He shares how it got started, the challenges of selling online, shipping to customers, and how much fun he had deciding what to sell and how to package it. Check out his website for RBI Treats, www.RBITreats.com, and start taste testing.   Have you heard about the brand new show on The Wedding Biz Network, Stop and Smell the Roses with Preston Bailey? Listen as Preston shares the secrets, tools, and technologies behind his extraordinary ability to create a theatrical environment out of any space. Also, don't forget about Sean Low's podcast The Business of Being Creative, where Sean discusses the power of being niched, pricing strategies, metrics of success, and so much more. You can find both shows on The Wedding Biz Network.   SUPPORTING THE WEDDING BIZ Become a patron and support Andy and the show: If you are so inspired: contribute.    Show Highlights: [02:07] Welcome back to the show, Ron! [04:14] Ron shares he is in Toronto getting ready to film his TV show on Food Network, but they had to quarantine first. [06:25] Ron reveals the concept of the show. [08:34] Ron talks about who the other judges for the show are. [10:57] Ron says that a lot of his business expenses have continued during the pandemic, so he is trying to stay out of debt. [13:34] Ron shares what he has done since the pandemic to keep busy. [15:20] Going live on Instagram, IGTV, he hosted Cake Talk from his couch. [19:53] Ron believes that Cake Talk is a way to exercise his creativity and get ready to get back to work. [21:59] Ron discusses how RBI Treats started. [24:07] Ron talks about Shopify and how they are taking a stand on what they are allowing on their platform. [26:31] Ron shares they started on Shopify to sell their retail products and the challenge of getting their product shipped. [29:19] They ship all over the US and Puerto Rico, go to www.RBItreats.com. [32:30] Ron's show is The Big Bake, which will be on Food Network Canada. [34:29] Andy shares a story about Harriet Rose Katz, an acclaimed event planner. [36:20] Thank you for being on the show!   RESOURCES   Find Ron: Ron Ben-Israel Cakes RBI Treats Ron Ben-Israel Episode 48 on The Wedding Biz @RBIcakes Instagram | Twitter | Facebook   Follow The Wedding Biz on Social:  The Wedding Biz The Wedding Biz on Instagram: @theweddingbiz The Wedding Biz on Facebook: @theweddingbiz   The Wedding Biz Network The Music Makers   Support The Wedding Biz by clicking here.    Title Sponsor: This episode is sponsored by Kushner Entertainment  www.KushnerEntertainment.com

Comedian and motivational speaker Ian Tyson has had some tough times to deal with, but he manages to remain positive and uplifting by choosing the right mindset each day as he makes his bed. In those few moments, he tells himself what his day is going to be like... and he always chooses positivity. It doesn't always work out that way, but as Ian says in this inspirational piece, "you've got to use the paddle you're given to steer your life in the right direction." Ian Tyson wears his positivity and energy like a badge of honor. His attitude was well earned, after losing a parent at the age of 10, Ian dedicated himself to finding his silver lining, and to be an inspiration to others. He serves others through impactful connections that authentically cultivate optimism. An award-winning speaker and comic, he brings an unbridled enthusiasm to the stage and to his life. Ian shares his passions and encourages others to do the same. Only in one of Ian's presentations, would you find nerd references, cooking tips, and anecdotes that tug on the heartstrings, all in the same packages. His 31 years of experience is evident in his deft handling of any stage or audience, and in the way he has kept his energy level and delivery dialed to 11 throughout the pandemic and shifting to virtual presentations. An author, podcast host, skilled interviewer and great entertainer, Ian brings deep relatability and presence to every interaction.   For 30+ years, Ian Tyson has been entertaining and inspiring audiences around the world to realize their potential and seek happiness in life.  His presentations combine hilarious and heartwarming storytelling, observational humor and meaningful life lessons to leave your audience with words and thoughts to live by. Ian will always entertain and inspire any audience. He is one of North America's top inspirational speakers and has worked extensively with companies, TEDx, conferences, and special events about teaching optimism, resilience and kindness.  Ian's book, "Hooray For Everything! The Optimist Manifesto" is an insightful collection of stories, rants, and ideas about finding and keeping positivity. Ian is an avid home cook, who brings his positivity and energy to the kitchen and was featured on the Food Network Canada show “Wall of Chefs” in 2020, and has an online cooking show of his own called "The Confined Kitchen". www.iantyson.ca    

Pull up a comfy chair and meet the moment you Fall for FOOD ALL OVER again! Meet the Woman, meet the Celebrity Chef and meet the Advocate for equity for life and the passion for what you do! Chef Suzanne Barr is one of North America's most respected chefs with a signature flair for fresh comfort food. Her impressive past culinary repertoire includes: Head Chef/Owner at True True Diner in Toronto, owner of Saturday Dinette; inaugural chef-in residence at the Gladstone Hotel; a residency at Sand and Pearl Oyster Bar in Prince Edward County; starring role as one of the chefs in the acclaimed documentary film, The Heat: A Kitchen (R)evolution; and as resident judge on Food Network Canada's series, Wall of Chefs. Suzanne regularly advocates for food security, and the marginalized. But besides all of these great accomplishments, my proudest aspect of Suzanne is the beautiful woman, Mother, Wife, Leader, Sister, Daughter and one of my most AMAZING cousins!   LIKE. COMMENT. SUBSCRIBE. SHARE. Suzanne Barr Contact: Website: www.suzannebarrfood.com IG: @suzanne_barr_food Youtube Episode: https://youtu.be/sa1jG8_AXEM To listen to this episode with all other episodes on various podcast platforms. And to view on (F/B) or listen on all other podcast platforms - click below https://linktr.ee/charcandidpod

This week we are joined by guests Adam Hynam-Smith Executive Chef of Dispatch Restaurant in St Catherines, Ontario and Eric Robertson Chef of Restaurant Pearl Morissette in Jordan Station, Niagara, Ontario. We talk about tip culture and the benefits of moving to a no-tip structure at restaurants in order to provide a steady income, liveable wage and security for employees in the service industry. Adam Hynam-Smith is the executive chef and proprietor of Dispatch Restaurant. Dispatch was named one of enRoute Magazine's Top Ten Best New Restaurants in Canada in 2019. With global cuisine and a beverage program that evokes a sense of place while focusing on low and no waste preparations. Dispatch is located on Niagara's wine route in the up and coming arts district of downtown St. Catherines, Ontario. Dispatch is a certified living wage employer that offers an elevated, Australian-inspired culinary and hospitality experience without the fuss of fine dining. Adam is the author of Curbside: Modern Street Food From A Vagabond Chef, and has appeared on multiple Food Network Canada series, including Restaurant Takeover, Eat St., and Firemasters. At Dispatch Restaurant, the team of hospitality professionals are pleased to provide exceptional service without the need for guests to offer a gratuity. Eric Robertson is the Chef (co-chef with Daniel Hadida) of Restaurant Pearl Morissette in Jordan Station, Niagara, Ontario. They serve an ever changing multi course menu of the best ingredients of Niagara Region inspired by seasonal French Cooking. In 2018, Pearl Morissette topped enRooute's Best New Restaurants in Canada and in 2019 reached number 14 on Canada's 100 Best Restaurants list. The restaurant is on the grounds of the Pearl Morissette winery. Restaurant Pearl Morissette opened as a non gratuity establishment in order to provide a sustainable and secure working environment for the staff. Eric is a graduate of the Stratford Chefs School and has spent time working at Michelin starred restaurant De Wulf in Belgium and Langdon Hall in Cambridge Ontario. Instagram Chef Adam Hynam-Smith @chef_ahs Dispatch Restaurant @dispatchresto Chef Eric Robertson @_eric.robertson_ Restaurant Pearl Morissette @restaurant_pearlmorissette Podcast Artwork by Zak Hannah @zak.hannah

In This episode of What's Cooking, Chef Noel is joined by former restauranteur Phil Dewar better know as Soulyve to discuss what it takes to run a successful restaurant. Soulyve held a restaurant in Orangeville, Ontario for 10 years before becoming a private chef and he is here to share his secret to success and how he got featured on Food Network Canada top show You Gotta Eat Here. If you are considering opening a restaurant you want to listen to this episode. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

When it comes to developing a dish or writing recipes every expert has their own signature style. In this episode, Chef Noel is joined by the Toronto Star Food and Culture reporter Karon Liu where they discussed the art of food writing, the easiest way to communicate the steps involved in cooking a dish, and what inspires him when he is whipping up a brand-new article or dish Liu is From Hong Kong moved to Canada when he was young and now, he is one of Canada's top food writers and culture reporters. Karon is Formerly the resident food writer and recipe tester. He would often develop and test recipes before they were published in the paper. His work has appeared in The Globe And Mail, Maclean's, Food Network Canada and Sharp Magazine. He previously worked at The Grid and Vice Munchies.  In 2018 is was Nominated for the Tourism Industry Association of Ontario, Travel Media Award for Excellence. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatscookingwithchefnoel/message

On this episode of the We Like Theme Parks Podcast, we are joined by a special guest host! It's Chicago comedian, host of the Food Network Canada show "Chef In Your Ear" and Run Disney fan boy, Greg Komorowski and he's working up a sweat talking about Run Disney. The good, the bad and the Dopey! Then, Greg and gang will count down all their LEAST favorite Disney animated features of all-time which proves to be a tall task for this panel of Dis-nerds! Did your favorite flick get the two Mickey thumbs down? All this nonsense and so much more on this, the 76th episode of the We Like Theme Parks Podcast! And on a serious note, we at the We Like Theme Parks Podcast proudly stand in full support for the Black Lives Matter movement. Check out www.aclu.org for information on how you can make a donation to support the cause. Find us over at welikethemeparks.com and on Facebook & Instagram @WeLikeThemeParks #WeLikeThemeParks.

Welcome to Episode 111 of the podcast! Original Air Date: August 5, 2020 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, Locally Grown. Community Supported. This week's network shoutout goes to Modern Manhood. Host German Villegas interviews guests who offer varied perspectives on masculinity. Visit www.albertapodcastnetwork.com for links to Modern Manhood and all the other great shows on the network. If you're interested in joining in on the Supper Challenge, you can follow @supperchallenge on Instagram and use #supperchallenge on your posts. Follow the feed for each week's theme and have some fun! This episode of the Eat More Barbecue podcast is brought to you in part by Park Power, a provider of electricity and natural gas in Alberta that offers low rates, awesome service, and profit-sharing with local charities. In Alberta, you get to choose who to buy your energy from. If you choose Park Power, your money stays here. Plus, Park Power shares its profits with local not-for-profits that are working to make a difference for their communities. Shopping local is very important to Park Power's owner, Kris Kasawski, and we love local here at the Alberta Podcast Network, so it's a great fit. Learn more at www.parkpower.ca Visit the Canadian BBQ Society website at www.cbbqs.ca for a full calendar of events, team info and results from past competitions. Fire Masters is available on Food Network Canada. Get more info at www.foodnetwork.ca/shows/fire-masters/ Thanks to Rob Reinhardt, Brian Misko and John Thompson for joining me to talk about their experience on the show. You can find them online at: www.prairiebbq.com www.houseofq.com www.eatapedia.com All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found at www.eatmorebarbecue.ca, on Facebook & Instagram at eat_more_barbecue and on Twitter @eatmorebarbecue. My email is eatmorebarbecue@gmail.com Thanks for listening. Please subscribe, rate and review. This podcast is a www.EatMoreBarbecue.ca production.

On this episode of The F Words, Top Chef Canada Judge and Owner and CEO of Gusto 54 Restaurant Group Janet Zuccarini joins Natasha and Taylor to talk about the tough times her business, and the hospitality industry as a whole, have faced during the global pandemic. Janet weighs in on what she believes the industry is going to be like once cities start to slowly open up again, and some of the creative things her restaurants are doing to bring in other streams of revenue. Janet also tells the hosts about season 8 of her hit show Top Chef Canada, which airs Monday nights on Food Network Canada.   

On this episode of The F Words, Top Chef Canada Judge and Owner and CEO of Gusto 54 Restaurant Group Janet Zuccarini joins Natasha and Taylor to talk about the tough times her business, and the hospitality industry as a whole, have faced during the global pandemic. Janet weighs in on what she believes the industry is going to be like once cities start to slowly open up again, and some of the creative things her restaurants are doing to bring in other streams of revenue. Janet also tells the hosts about season 8 of her hit show Top Chef Canada, which airs Monday nights on Food Network Canada.   

On this episode, of Celebrating Simple Life the Podcast, I’m chatting with Annissa Cheyne, owner of Sweet Wheat Bakeshop. We are chatting all about life as an entrepreneur, how she got into the world of baking and how her experience on The Big Bake Holiday on The Food Network Canada has changed her world! Our conversation is so much fun, so tune in!Sweet Wheat Bakeshop https://www.facebook.com/pg/sweetwheatbakeshop/posts/Food Network Canada The Big Bake Season 1 Episode 5: Frosty Friends https://www.foodnetwork.ca/shows/the-big-bake/video/episode/frosty-friends/video.html?v=FOOD0056076100000100Join the party by clicking through to Celebrating Simple Life.https://www.celebratingsimplelife.com/It would mean the world to me if you would take time to Subscribe , Rate & Review on Apple Podcasts and listen on whatever platform you choose to listen to Podcasts on! Each week, one review will be selected to be read on the show and the person who submitted the Review will receive a fun gift from me, just for writing a review! If you enjoy an episode and want to continue to conversation, I would love to see a screenshot of the episode on your Instagram stories and tag Celebrating Simple Life.EPISODE SPONSOR - ELIZABETHLYNYou know me and I truly believe that there are ways to celebrate every single day. One of the ways that I like to treat myself is with a beautiful and meaningful piece of jewelry from elizabethlyn jewelry. elizabethlyn has been creating stunning collections for a number of years and their most recent launch of the cosmos collection has blown me away. I have already been wearing my Venus necklace every single day and I don’t want to take it off. The delicate layering pieces within all of her collections all seamlessly work together to make each piece timeless. elizabethlyn is the kind of company that you just feel good supporting because once you do, you are part of the family forever. From necklaces, bracelets, earrings, these pieces can go from day to day wear to a night out with your girlfriends perfectly. Each piece is hand made with love by designer & owner, Megan. She is a one of kind kinda gal, just like her collection and trust me on this one, you want to know her and become a part of the elizabethlyn tribe. You can find all of her beautiful collections online at elizabethlyn.ca as well as in a variety of retail stores across Saskatchewan. She ships all over the world and now is the perfect time to peruse all of the beautiful products, just in time to get a jump start on Christmas shopping. Treat yourself or someone who means the world to you by giving them a timeless piece, locally created and made with the utmost care. And, as a valued member of the Celebrating Simple Life community, you get an exclusive code to receive 15% off your entire order! 15% off your entire order! You can get a jump start on your holiday shopping by clicking over to elizabethlyn.ca and use the code CELEBRATE15 at checkout to receive your discount. That’s elizabethly.ca and use the code CELEBRATE15 Because today is a great day to Celebrate!Use Code: CELEBRATE 15https://www.elizabethlyn.ca/

In this episode of the Unreserved Wine Talk podcast, we’re chatting with Kevin Brauch, a Gemini Award Winner, TV producer and host of hit series The Thirsty Traveler, Iron Chef America, SuperStar Chef Challenge, FOOD F!&#T. Kevin is one of the liveliest guests I’ve had the pleasure of interviewing, and he has so many stories to share, from his time with the late, great Anthony Bourdain, author of Kitchen Confidential, to sabering Champagne in France and wine faux pas in South Africa. Enjoy!   Highlights  How does Kevin sabre a sparkling wine bottle? What is Kevin’s favourite thing about Spanish Cava? How do the names of varietals impact wine choices? How did Kevin meet Anthony Bourdain? Why do the best chefs intertwine family and the kitchen? What is Kevin’s favourite wine gadget? Why does Kevin think we’re not making the right food shows? What is Kevin’s best tip for getting to know more about wine?   About Kevin Brauch Kevin Brauch is a 6-time Canadian Gemini Award Nominee and Gemini Award Winner. Kevin's broadcasting career began in earnest, after graduation from Ryerson (B.A.A. Radio & Television), as on-air personality, ’Revvin’ Kevin' at CFNY - FM102.1. Television was the next obvious step and took him to TVOntario as producer, writer and host of the kids, tweens and teens 4 hour, live, after school block of programming: TVOKids. The live block of programming allowed Brauch to create two award-winning shows for tweens: Off The Hook (OTH) and, the 'Get off the couch and do something!” Series, STUFF. From there, a three-year stint on HGTV’s Canadian Gardening Television, a failed one-year 'convergence' project at CBC Toronto and then onwards to the solidification of Brauch’s career spent at Food Network, Food Network Canada, Discovery, SKY Travel (The Thirsty Traveler, Iron Chef America, SuperStar Chef Challenge, FOOD F!&#T). Discovery/HDTV also played a home in Brauch’s career; hosting & v/o the light-science docu-series Mega World.   To learn more about the resources mentioned in this episode, visit the show notes.

How do you know when you meet the right person? We're chatting with ultimate girl crush Eden Grinshpan (restaurateur and host of Top Chef Canada) about getting engaged within weeks of meeting her husband and how they're still killing it (with a kid) six years later. We also discuss the illusion of perfection on social media, the best country to meet men, nightmare dates, and the secret to "having it all." And lastly, we play a game of Psycho or Power Move and dissect some confusing (but not surprising) male behavior. Enjoy! Follow Eden on Instagram @EdenEats and check her out on Top Chef on Food Network Canada. Follow us @GirlsGottaEatPodcast and check our website for tour dates. Thank you to our partners for this episode. Betabrand: Go to betabrand.com/gge to get 20% of your Dress Pant Yoga Pants. Living Proof: Get a free sample of dry shampoo with your purchase at LivingProof.com/gge + promo code GGE. Zola: To start your free wedding website and also get $50 off your registry, go to zola.com/gge. HelloFresh: Get $80 off your first month by going to hellofresh.com/gge80 + use code GGE80. 

Kelly couldn't air the entire conversation she had with celebrity chef Mark McEwan so here's the whole thing for all you Top Chef super fans!Top Chef Canada Premieres Sunday, April 8 at 10 p.m. ET/PT on Food Network Canada

Issue 32... John Catucci.Joining us today in the NeverSleepsNetwork studio is one half of musical comedy duo, The Doo Wops. He is also the host of Food Network Canada series You Gotta Eat Here! Is he a wrestling fan? He’s in a sketch troupe called The Minnesota Wrecking Crew so what do you think? We talk about what it was like to watch Saturday Night’s Main Event as a kid. Meeting Bret Hart while being on tour with Just For Laughs. The rise of indie wrestling and were still talking about the woman’s Royal Rumble, along with our love for WWE Hall of Famer & Torontonian Trish Stratus. PLUS we announce the WINNER of the Ricky Steamboat Postcard contest. All of this and so much more. So spend an hour’n a bit with us here on Talk’N Wrestling, where wrestling and comedy collide!John Catucci TwitterThe Doo Wops on Just For LaughsJohn on the Canadian Food Network's You Gotta Eat Here.Casey CorbinHalifax Comedy FestTalk 'N Wrestling InstagramTalk 'N Wrestling Twitter

The Parenting Show - Sunday, October 15th 2017 - The Baker Sisters Guests: Rachel Smith and Jean Parker from the Baker Sisters on Food Network Canada

Anna Olson is a pastry chef and a star on Food Network Canada. She has a new cookbook: 'Bake with Anna Olson'. We discuss how to treat oven burns, ingredient temperatures, pan dimensions and baking tips and tricks.

Anna Olson is a pastry chef and a star on Food Network Canada. She has a new cookbook: 'Bake with Anna Olson'. We discuss how to treat oven burns, ingredient temperatures, pan dimensions and baking tips and tricks.

Another live show at The Social Capital with TWO amazing guests! We’ve got the host of Food Network Canada’s You Gotta Eat Here, John Catucci AND Oprhan Black‘s Donnie, Kristian Bruun! Then we flip open the ACKERMANTHOLOGY to get a … Continue reading →

Roger Mooking is a Juno award winning hip-hop artist - and when he turns his talents to food, the results are no less entertaining. He is a star of Food Network and Food Network Canada who appears on Man Fire Food, Heat Seekers, and Chopped: Canada. He co-created Everyday Exotic and penned a cookbook by the same name. Between writing, TV, opening restaurants, and recording music - he is a very busy man.

Cooking Channel sensation and Host of 'Bitchin Kitchen' Nadia G calls into Film Courage to share her story of being the first ever online lifestyle entertainment brand to transition from the Web to TV, why she never stopped pitching her show to the networks, what it was like when Food Network Canada called, the importance Social Media has played in her success, and the story behind her Bitchin Kitchen Cookbook - Rock Your Kitchen and Let the Boys Clean Up the Mess.