Podcasts about MasterChef Canada

What if the best way to experience the world was to live in it—one month at a time?In this episode, we meet Michael Motamedi: former MasterChef Canada contestant, marketer-turned-full-time traveler, and passionate culinary explorer. For the past three years, Michael has been traveling the globe with his wife and young daughter—living in one city at a time, uncovering local food gems, and sharing stories through his podcast No Fixed Address and viral food videos.From pig nipples in Spain to baby eel breakfasts in Barcelona, Michael's adventures are anything but ordinary. But beneath the fun is a deeper message: that food is a universal language, and community, not convenience, is what really nourishes us.We talk about:

Have you ever dreamed of selling everything and traveling the world full-time?Well, that's exactly what Michael Motamedi did. Along with his wife and 3-year-old daughter, Michael has spent the past three years living a digital nomad lifestyle, exploring the world while building a business and a growing audience of over 400,000 fans online.Michael is a travel creator, chef, podcast host, and former MasterChef Canada contestant who turned his passion for adventure into a thriving brand. Oh - and for one whole year, he and his family let an AI choose every move they made, from which country to visit next to what dish to try for dinner!Today, Michael is here to share his experiences as a digital nomad, including how he earns a living while traveling full-time, and how you can do the same, even with a toddler!⛰️ ⁠⁠⁠Get started free with 30 days of unlimited Heights AI access⁠⁠⁠ ⛰️

Send us a textIn this episode, Chef Travis Peterson shares expert advice on shopping for cannabis, breaking down the five main terpenes and their effects to help consumers make informed choices. He offers practical tips on what to ask a budtender, how to identify the appropriate THC level and terpene profile for personal preferences, and the key factors in buying quality edibles. Chef Travis also discusses the rise of "inorganic" flavored joints, highlighting what to look for and what to avoid when selecting cannabis products. Whether you're new to cannabis or looking to refine your selection process, this episode provides essential knowledge for navigating dispensaries with confidence.Chef Travis Petersen, known as "The Nomad Cook," is a pioneering figure in culinary cannabis. A Vancouver native, he transitioned from a decade long career in the Oil & Gas Industry to the culinary world after a 2016 appearance on MasterChef Canada. In 2018, recognizing the potential of Canada's emerging cannabis industry, he began hosting infused dining experiences, having served over 25000+ people their first infused dining experience. Chef Petersen is dedicated to dispelling the stigma surrounding culinary cannabis by uniting chefs across North America to establish industry standards for techniques, terminology, and safety procedures. His goal is to open the door for the next generation of chefs by bringing culinary cannabis from the underground to the mainstream dining experiences. A proud Canadian he see's this as a cuisine Canada could become known for, attracting tourist from all around the world. https://www.instagram.com/the_nomadcookhttps://olc.acfchefs.org/topclass/searchCatalog.do?catId=786095https://linktr.ee/thenomadcookWelcome to FitBody Lifestyle the podcast hosted by Jami and Greg DeBernard! Join us as we explore the multifaceted world of fitness, health, business, relationships, and the art of leading a well-rounded life. Whether you're pumping iron at the gym, grinding in your entrepreneurial endeavors, or simply striving for balance in your daily routine, you've landed in the right spot.In each episode, we'll embark on enlightening discussions, provide you with actionable tips, and share inspiring stories that touch on every aspect of your journey towards a healthier, more fulfilling life. We'll cover everything from fitness tips to expert guidance on nutrition, and effective weight loss strategies. Dive deep with us into topics like strength training for both body and mind, fostering cardiovascular health, and discovering the harmony between your daily lifestyle and your personal well-being. We're here to help you unlock your full potential, empowering you to transform your mind, body, and overall life. Don't forget to subscribe, and together, let's take the first step towards a healthier, happier you.Connect With Us:https://www.fitbodylifestylepodcast.com/https://www.fitbodyfusion.com/https://www.instagram.com/jamidebernard/https://...

Send us a textIn this episode, Chef Travis Peterson breaks down the stigma surrounding edibles and explores how cannabis is made edible. He discusses the science of terpenes, explaining their unique profiles, effects, and role in enhancing cannabis-infused meals. Chef Travis shares insights on shopping for the right cannabis for cooking, selecting quality strains, and crafting flavorful, well-balanced infused dishes. He discusses the five main terpenes and how individual reactions to cannabis vary. We discuss how Chef Travis introduces cannabis to new audiences through food, offering a fresh perspective on the culinary cannabis experience. Chef Travis Petersen, known as "The Nomad Cook," is a pioneering figure in culinary cannabis. A Vancouver native, he transitioned from a decade long career in the Oil & Gas Industry to the culinary world after a 2016 appearance on MasterChef Canada. In 2018, recognizing the potential of Canada's emerging cannabis industry, he began hosting infused dining experiences, having served over 25,000+ people their first infused dining experience. Chef Petersen is dedicated to dispelling the stigma surrounding culinary cannabis by uniting chefs across North America to establish industry standards for techniques, terminology, and safety procedures. His goal is to open the door for the next generation of chefs by bringing culinary cannabis from the underground to the mainstream dining experiences. A proud Canadian he see's this as a cuisine Canada could become known for, attracting tourist from all around the world. https://www.instagram.com/the_nomadcookhttps://olc.acfchefs.org/topclass/searchCatalog.do?catId=786095https://linktr.ee/thenomadcookWelcome to FitBody Lifestyle the podcast hosted by Jami and Greg DeBernard! Join us as we explore the multifaceted world of fitness, health, business, relationships, and the art of leading a well-rounded life. Whether you're pumping iron at the gym, grinding in your entrepreneurial endeavors, or simply striving for balance in your daily routine, you've landed in the right spot.In each episode, we'll embark on enlightening discussions, provide you with actionable tips, and share inspiring stories that touch on every aspect of your journey towards a healthier, more fulfilling life. We'll cover everything from fitness tips to expert guidance on nutrition, and effective weight loss strategies. Dive deep with us into topics like strength training for both body and mind, fostering cardiovascular health, and discovering the harmony between your daily lifestyle and your personal well-being. We're here to help you unlock your full potential, empowering you to transform your mind, body, and overall life. Don't forget to subscribe, and together, let's take the first step towards a healthier, happier you.Connect With Us:https://www.fitbodylifestylepodcast.com/https://www.fitbodyfusion.com/https://www.instagram.com/jamidebernard/https://...

In the debut episode, Sara and Adam Waxman kick off Dine: From Table to Travel with a celebratory toast and delve into a lively discussion about food, travel, and hospitality. The episode features a special guest appearance by renowned chef Claudio Aprile, known for his innovative culinary style and role as a judge on MasterChef Canada. Topics covered include: The reopening of Toronto's iconic Harbor Sixty steakhouse. Unique experiences such as urban rappelling and ice climbing in Ontario's Elora Gorge, were brought to life by guest Frederick Schuett of One Axe Pursuits. Claudio Aprile shares personal insights into his culinary journey, the evolution of his cooking style, and the nuances of hospitality. The conversation touches on his time at Albuli, his thoughts on tasting menus, and his plans in the restaurant industry. With a mix of humour, heartfelt stories, and expert insights, this premiere sets the stage for an exciting series celebrating the intersection of dining and destinations.

In the debut episode, Sara and Adam Waxman kick off Dine: From Table to Travel with a celebratory toast and delve into a lively discussion about food, travel, and hospitality. The episode features a special guest appearance by renowned chef Claudio Aprile, known for his innovative culinary style and role as a judge on MasterChef Canada. Topics covered include: The reopening of Toronto's iconic Harbor Sixty steakhouse. Unique experiences such as urban rappelling and ice climbing in Ontario's Elora Gorge, were brought to life by guest Frederick Schuett of One Axe Pursuits. Claudio Aprile shares personal insights into his culinary journey, the evolution of his cooking style, and the nuances of hospitality. The conversation touches on his time at Albuli, his thoughts on tasting menus, and his plans in the restaurant industry. With a mix of humour, heartfelt stories, and expert insights, this premiere sets the stage for an exciting series celebrating the intersection of dining and destinations.

Recently, we've heard a lot about resiliency, the ability to bounce back from challenge, and grit, that ability to grind away and never give up. But we've heard less about hardiness. It turns out hardiness enhances resilience, promotes personal and professional growth, and creates a more adaptive organizational culture.Today, Dr. Steven Stein and I talk about hardiness and how it differs from both resilience and grit. He breaks down five key components of emotional intelligence and discusses how emotions impact our ability to make (or not make) good decisions. Dr. Stein offers the three C's of Hardiness and how to improve hardiness to create a more resilient, healthy, and adaptive culture that impacts your bottom line. To access the episode transcript, please search for the episode title at www.TheEmpathyEdge.comKey Takeaways:The concept of hardiness breaks down into the 3 Cs: commitment, challenge, and control.If your goal is overly ridged or too narrow, it can become detrimental and paralyzing. Resilience and hardiness definitely overlap. Where the overlap is, we see continuous improvement and forward motion.When you balance emotionality with rationality, you can make better decisions, We call that wisdom."Hardiness means I can withstand the difficult situation and I can still deal with you (as a person), I can bring you along and make you stronger, and make the organization stronger." — Dr. Steven SteinFrom Our Partner:SparkEffect partners with organizations to unlock the full potential of their greatestasset: their people. Through their tailored assessments and expert coaching at every level, SparkEffect helps organizations manage change, sustain growth, and chart a path to a brighter future.Go to sparkeffect.com/edge now and download your complimentary Professional and Organizational Alignment Review today.About Dr Steven Stein: Clinical psychologist, speaker, best-selling author of Emotional Intelligence for Dummies and Hardiness: Making Stress Work for You to Achieve Your Life GoalsDr. Steven Stein is a world-renowned clinical psychologist, international best-selling author and sought-after speaker, and founder and Executive Chair of Multi-Health Systems (MHS), a publisher of scientifically validated assessments for over 40 years, which has been named a three-time winner of Profit 100 (fastest growing companies in Canada), one of Canada's Best Managed Companies since 2013, and Canada's 10 Most Admired Corporate Cultures (2016, Waterstone).A leading expert on psychological assessment and emotional intelligence, he has consulted with military and government agencies, including the Canadian Forces, U.S. Air Force, Army, Navy, special units of the Pentagon, FBI Academy, as well as corporate organizations, including American Express, Air Canada, Canyon Ranch, Coca-Cola (Mexico), and professional sports teams.Dr. Stein consults with numerous reality TV shows, including Big Brother Canada, The Amazing Race Canada, MasterChef Canada, Bachelor Canada, Real Housewives of Toronto, Bachelor in Paradise, Blown Away, and many others, providing psychological expertise and candidate selection assessments.Connect with Dr. Steven Stein Multi-Health Systems (MHS): mhs.com Personal Website: stevenstein.comLinkedIn: linkedin.com/in/drstevensteinBook: Emotional Intelligence for DummiesBook: Hardiness: Making Stress Work for You to Achieve Your Life Goals Connect with Maria: Get the podcast and book: TheEmpathyEdge.comLearn more about Maria and her work: Red-Slice.comHire Maria to speak at your next event: Red-Slice.com/Speaker-Maria-RossTake my LinkedIn Learning Course! Leading with EmpathyLinkedIn: Maria RossInstagram: @redslicemariaX: @redsliceFacebook: Red SliceThreads: @redslicemaria

In this week's episode of Gent's Talk, presented by Angel's Envy, host Samir Mourani sits down with Eric Chong. One of the youngest winners of Master Chef Canada, Eric is now a restauranteur with multiple venues to his name. He discusses what life was like after the show, learning under the tutelage of the Demon Chef Alvin Leung in Hong Kong, balancing life as an entrepreneur, husband, father and chef and his chase for the elusive Michelin Star rating. #gentstalk Connect with us! Subscribe here ► https://www.youtube.com/@GentsTalkPodcast Website: https://gentspost.com/ Instagram: https://www.instagram.com/gentspost/ TikTok: https://www.tiktok.com/@gentstalkpod Facebook: https://www.facebook.com/gentspost/ About Gent's Talk: The Gent's Talk series, powered by Gent's Post and presented by BULOVA Canada is an episodic video podcast conversation with leading gents and rising stars across various industries. Guests include Russell Peters, James Blunt, Robin Sharma, Director X, JP Saxe, Wes Hall, Johnny Orlando, Shan Boodram, Dom Gabriel, and Nick Bateman, just to name a few. The conversations range from career, mental health, family, relationships, business, and everything in between. Gent's Talk is the first-ever video podcast to be made available for streaming on all Air Canada domestic/international flights. We aim to have a raw, unfiltered conversations about our guests' lives, how they achieved success, lessons learned along the way, and the challenges encountered. Credits: Host/Producer: Samir Mourani Creative Director and Executive Producer: Steven Branco Video & Sound Editor: Roman Lapshin A STAMINA Group Production, powered by Gent's Post.

Wish We Never Met comedian and TV host Alan Shane Lewis? Listen to this episode of WWNM and find out!The Great Canadian Baking Show co-host joins Amy and Dan to talk about his love of The Simpsons, his interesting career arc that includes success as a comedian, writer, and TV personality, and a lot more.His “Wish I Never…” story has ties to SNL and Paul Rudd. It's hilariously awkward, and you've gotta hear it!The co-hosts also chat about the difference between Muppets and Sesame Street Puppets (Dan thought they were the same), how "all the kids" are vapping these days, and MasterChef Canada being rebooted...and does anyone care?THANK YOU for listening to this episode of Wish We Never Met! New episodes are released every Thursday—barring any technical delays.Give this new podcast some love by clicking "follow" on Spotify or Apple, and consider leaving a five-star review too!FOLLOW the podcast on social too - @wishwenevermetpodcastDo YOU have someone you wish you never met? Something you wish you never said? A place you wish you never went?Email us at wishwenevermetpodcast@gmail.com. We want to hear from YOU!

Dr. Steven Stein, PH.D., a world-renowned clinical psychologist, international best-selling author, and leading expert on psychological assessment and emotional intelligence, instead.    Dr. Stein has released, Hardiness: Making Stress Work for You to Achieve Your Life Goals (2020) and Emotional Intelligence for Dummies, 2nd edition (2023) to help individuals improve their emotional understanding, enhance their work performance, and leverage stress for personal growth and life satisfaction. Dr. Stein also consults with numerous reality TV shows, including Big Brother Canada, The Amazing Race Canada, MasterChef Canada, Bachelor Canada, Bachelor in Paradise, Blown Away, and many others, providing psychological expertise and candidate selection assessments. You can find his press kit here.   Dr. Stein can discuss: Hardiness: Making Stress Work for You:  How Hardiness can make working environments more adaptive  Steps leaders can take to build up their own Hardiness attitudes and behaviors and those of their teams  How the three Cs of Hardiness promotes a culture of resiliency that improves productivity, health, and the bottom line. Why individuals who possess high levels of emotional intelligence are also more likely to possess high levels of Hardiness.  Emotional Intelligence for Dummies, 2nd edition:  Discuss what emotional intelligence is in greater detail and how to improve it How emotional intelligence can contribute to the enhancement of work performances  Explore how leaders can use emotional intelligence within their teams Quick recap Managing Workplace Stress With Hardiness Steven and Michael discussed the increasing stress levels in the workplace and the factors contributing to this trend. They identified the importance of a mindset called 'hardiness' which enables individuals to better manage stressful situations. This mindset is characterized by a focus on challenges, control, and commitment. Michael emphasized the need to maintain perspective, particularly in the face of change or difficult circumstances at work. Steven furthered this by suggesting that individuals should focus on their long-term goals and work towards them, using imagery to help maintain a positive outlook. Achieving State of Flow in Work Michael used the analogy of athletes, such as basketball players and Usain Bolt, to describe the state of flow one can experience in their work when fully engaged and creative. He emphasized the importance of visualization in achieving this state. Steven expanded on this concept, drawing from his book Hardiness, and suggested that these techniques used by elite athletes could be applied in the workplace to improve performance in tasks like presentations and sales calls. He indicated that by practicing visualization and the right processes, one could experience a similar state of flow in their work as athletes do on the playing field. Finding Joy in Work: Michael's Game-Changing Approach Michael shared his experience of how he found joy and satisfaction in his work by turning it into a game. He shared how he enjoyed setting up computer labs for his former job in a school, finding it invigorating and efficient. Steven agreed with Michael's approach, highlighting the importance of finding work that one enjoys. Michael further elaborated on his experience in healthcare clinics, where he enabled staff to work on tasks that suited them best, resulting in positive outcomes and a happy work environment. Emotional Intelligence and Personal Success Michael and Steven discussed the importance of emotional intelligence in personal and professional success. Steven highlighted the three key aspects of emotional intelligence: understanding one's own emotions, managing emotions effectively, and using emotions to achieve goals. Michael agreed with Steven and added that self-awareness is crucial to emotional intelligence, and shared his personal experiences on how preparing for tasks and maintaining a positive emotional state can improve performance. Steven further emphasized the significance of self-awareness in identifying and addressing internal issues that might hinder success. Embracing Flexibility in Unpredictable Situations Michael emphasized the importance of preparedness and flexibility in managing unexpected situations, such as noisy construction work from a floor above. He stressed that being proactive and focusing on things within one's control can significantly reduce stress and anxiety. Steven concurred, highlighting the need to move beyond initial triggers and find ways to overcome obstacles. Both agreed that adapting to changes and adjusting one's approach can lead to successful outcomes despite unpredictable circumstances. Emotional Intelligence and Counteracting Polarization Steven and Michael discussed the importance and growing relevance of emotional intelligence in our lives, particularly in a world increasingly dominated by technology and automation. Steven noted the evolution of the concept from being an obscure term to a widely recognized and discussed one. Michael underscored the value of seeking to understand others' perspectives, promoting empathy and non-judgmental dialogue to de-escalate conflicts and reduce polarization. They agreed on the need to counteract the negative effects of social media and other screen-based platforms. 

Chef Travis brings a wealth of experience and passion to the table, cultivated through his upbringing in Vancouver, where cannabis culture thrived long before its legalization in 2018. In this podcast, Chef Travis shares his remarkable story, from his breakout moment on Masterchef Canada in 2016 to embarking on an extraordinary culinary odyssey, founding The Nomad Cook and introducing North Americans to the art of infused dining. Chef Travis's vision extends far beyond mere edibles. He's on a mission to revolutionize perceptions of culinary cannabis, dispelling stigmas and elevating it to the realm of gourmet cuisine. Chef Travis's approaches his offerings with deep understanding of terpenes, the aromatic compounds found in cannabis and other botanicals. Far more than just flavor and aroma, terpenes play a crucial role in unlocking the therapeutic potential of cannabis, guiding the culinary creations towards nuanced experiences beyond the traditional high.Join us as we delve into his innovative approach, celebrating creativity, flavor, and the boundless potential of this extraordinary plant. Don't miss this interview with Chef Travis Petersen, where culinary artistry meets cannabis innovation.Guest: Pioneering world of culinary cannabis with Chef Travis Petersen (https://www.instagram.com/the_nomadcook/), a trailblazer reshaping the culinary landscape. https://thenomadcook.ca/

Travis Petersen aka The Nomad Cook was born and raised in Vancouver, British Columbia. After a brief appearance on Masterchef Canada, Travis would leave the oil and gas industry to start The Nomad Cook, focusing on pop-up cannabis-infused dinners and in-home private dining. Travis has served thousands of people and is recognised as one of North America's premier cannabis chefs - one that is focused on helping to end the stigma associated with cannabis cooking. With his book Introduction to Culinary Cannabis, Nomadic Nights dining experiences and his upcoming online masterclass, Travis is the curator of a one-of-a-kind events while working towards creating an industry standard for techniques, terminology, safety procedures, and accurate and responsible dosing. Visit www.thenomadcook.ca Follow @the_nomadcook on Instagram Follow @giveandtoke on Instagram Email giveandtoke@gmail.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/giveandtoke/message

Last year, Jennifer Crawford embraced a new routine — a ritual. You may already know Jennifer as the trash-talking wrestler Moon Miss. Or the 2019 winner on MasterChef Canada. In this audio essay they recorded for CBC, Jennifer tells us what inspired them to embrace the routine of running to waterfalls at sunrise.

Imagine embarking on a journey of self-discovery, leaving behind your job, home, and the familiarity of your surroundings to explore the world with your family. Our guest on today's episode, Michael Motamadi, bravely embarked on this journey, redefining success along the way. From finishing sixth on MasterChef Canada to being the Chief Marketing Officer of Rabbit Hole Spirits (ScaleUp) and entrepreneur. Michael shifted his focus from material possessions to spending quality time with his loved ones. In this captivating conversation, we traverse the idea of success, the significance of self-awareness, and the value of multiple income streams. Michael's pursuit of happiness has taken him to over 15 countries in the past two years alone, reshaping his perspective on life. We delve into his experiences, discussing the importance of entrepreneurship, financial obligations, and, most importantly, living life to the fullest. We talk about the highs and lows of a nomadic lifestyle, the universal language of food, and the life lessons that have shaped his journey. In the face of uncertainty, Michael inspires us all to embrace change and live life on our terms.As we wind down, we reflect on the past and look forward to the future. Michael candidly shares his regrets, dreams, and life lessons, emphasizing the importance of cherishing our loved ones. He compares his current state of uncertainty to swimming in the ocean until he feels alive, reminding us all of the importance of perseverance and tenacity. We leave you with this thought - life is unpredictable, but every experience has a purpose. So tune in, and let's embark on this journey together, discovering life, love, food, and most importantly, our own happiness threshold.

Debbie and Tommy catch up with fellow television personality Mary Berg about her new television show on CTV, The Good Stuff with Mary Berg. It's a one-hour, daily talk and lifestyle series hosted by the multiple Canadian Screen Award-winning host and author. She tapes before a live studio audience weekday mornings from Bell Media's iconic 299 Queen St. West location in Toronto. They discuss the joy of televion, the legacy of Marilyn Denis, teleprompters, and everything else behind the scenes on a television set. Mary Berg was on MasterChef Canada in 2015 when she was 26 years old and a practicing insurance broker. Since then, she has starred in both Mary's Kitchen Crush and Mary Makes It Easy and written two cookbooks, won four Canadian Screen Awards, and has guest starred across several Bell Media properties. On Dec. 15, she begins co-hosting with pastry chef Andrew Han in the new Cross Country Cake Off. Mary is the author of a brand new cookbook: In Mary's Kitchen: Stress Free Recipes For Every Home Cook. Learn more about your ad choices. Visit megaphone.fm/adchoices

This is Mary Berg's moment. If you haven't noticed, Mary is everywhere these days. She's already been on our radar as the winner of MasterChef Canada, the host of two cooking shows, the author of three cookbooks and now … the host of The Good Stuff with Mary Berg, a new national daytime talk and lifestyle series replacing the irreplaceable Marilyn Denis on CTV's fall schedule. Despite her pretty damn adorable appearance, Mary is no lightweight: she learned to cook as the result of a family tragedy. She has degrees in history, English and information science. She worked as an insurance broker, then quit to compete in MasterChef - without any formal culinary training. Sure, Mary makes it easy, but we know better. We talk recipes and entertaining tips, but also how exciting - and daunting - it is to be on the precipice of being the next big thing. This episode is in partnership with Kitchen Stuff Plus. It's Back to School time again, and you can find everything you need for yourself and your family at KSP's back to school event. Lunchbags, water bottles, all important FOOD STORAGE (Mo's obsession). Back to School made easy, with 24 stores across the GTA. Or shop online at https://www.kitchenstuffplus.com Kitchen Stuff Plus | Houseware & Home Decor Retailer Kitchen Stuff Plus includes Housewares, Kitchen Gadgets, Bakeware, Cookware, Storage, Knife Block Sets and more available for sale at the best discount price. (4 kB) A transcription of the episode is available here. You can also watch the episode here through our YouTube Channel. We love writing and would love for you to read what we write. Sign Up for our Substack Newsletter. If you would like to support the show, we do have partner opportunities available. Please email Wendy and Maureen at womenofir@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

He's from the Church.  She's from the garden...of Weeden.  They're from different worlds with the same goal.  To engage & explore the cannabis culture...from both sides.     Join medicinal user, model & advocate Marijane Baker and non-consumer, former youth pastor & current clean comedian Timmy Boyle for a unique, funny & educational look into the magical, controversial and, for some, forbidden world of weed.     Timmy & Mj (a real life “mixed” couple) bring their cannabis pillow talk into the public domain as well as inviting guests, from inside & outside the weed community, to help educate, entertain & inspire the other noobies & doobies who are tuning in.

Marissa Leon-John is best known for her two visits to the Masterchef Canada kitchen, but this self-taught chef has lived a life of authenticity long before her time on reality TV. Brought to you By: The Sonar Network https://thesonarnetwork.com/

Jennifer Crawford is a chef, pro-wrestler, and feeler of big feelings. They grew up in Nova Scotia's beautiful Annapolis Valley, and after more than a decade in Toronto and winning MasterChef Canada in 2019, they're home again. When they're not weaving challah in the kitchen, you might find them as Moon Miss in the wrestling ring at the Lion's Club Arena, cooking for their experimental pro-wrestling supper club, or giving themselves brain freeze at the local ice cream stand.  At 40, they were diagnosed as autistic. They recently celebrated 5 years sober, and their 42nd birthday. Follow Jennifer on Instagram Website 3 ways you can support the podcast and the work we do... Become a ⁠⁠⁠⁠⁠⁠member⁠⁠⁠⁠⁠⁠. Buy us a ⁠⁠⁠⁠⁠⁠coffee.⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Rate & review⁠⁠⁠⁠⁠⁠ the show A BIG shoutout to our Community Champions who are supporting the work we do: Helen Hillman Kay Mathiesen The Late Discovered Club is hosted by Catherine Asta and edited by Caty Ava - visit our ⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠ Contact ⁠⁠⁠⁠⁠⁠Catherine Asta⁠⁠⁠⁠⁠⁠ Music by⁠⁠⁠⁠⁠⁠ Allora⁠⁠⁠⁠⁠⁠ Follow us on Instagram: ⁠⁠⁠⁠⁠⁠Catherine Asta ⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠The Late Discovered Club⁠⁠

Ep. 874  - Jennifer Baglione - Celebrity Chef, MasterChef Canada Season 3 Finalist & Owner of Baglione Stagione Jennifer shares her journey how she fell in love with cooking, who inspires/inspired her and how she went becoming a Season 3 Finalist on Master Chef!  Celebrity Chef Jennifer Baglione, MasterChef Canada Season 3 Finalist,  owner of Baglione Stagione in Toronto, has had a dream that has been cooking for years- to be a successful, independent business woman who could take care of everyone around her.  Her culinary journey started at the age of 10, after her first trip to Italy. Baglione states it was the love for her father and tradition that the head of the household come home to a well-cooked meal that ignited her love of food and passion to create. Fast forward to today, Jennifer has been involved in philanthropic fundraising events, small business focused retail markets, a pioneer in hosting ASL based Cooking Classes and is growing her existing catering company to make traditional food at home easy and possible. In the midst of her culinary journey, Jennifer has also gone onto pursue other creative ventures, including features in Canadian and international digital and print magazines, highlighting her experiences since leaving Masterchef Canada.  Jennifer's Links: Instagram: @baglionestagione / @signorinabee  Facebook: https://www.facebook.com/baglionestagione Search: A Little Bit Of Everything With Me! on 20 podcast platforms  Link in Bio! Website: anchor.fm/everythingwithange Clubhouse: @angelicavg Facebook: @alittlebitofeverythingwithme  Instagram: @alittlebitofeverythingwithme Merch Line IG: @avgest2020 Website: www.everythingwithange.com Buy me a Coffee: Ko-fi.com/everythingwithange #applepodcast #iheartradiopodcast #spotifypodcast #pandora #pandorapodcasts #podcasting #torontopodcast #torontotalkshow #chef #celebritychef #masterchef #masterchefcanada #cookingshows #tvshows #culinary #culinaryarts #culture #toronto  #podcaster #thecoop #coop #podcast  #podcastjourney  #podcastofinstagram #mompodcaster  --- Send in a voice message: https://podcasters.spotify.com/pod/show/everythingwithange/message

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

Rick Baroncelli is a wine professional from Waterloo, Ontario representing “The Case For Wine, Vinexx”. Rick has over 37 years' experience in the restaurant industry, most notable was his 20 years at iconic Canoe Restaurant in Toronto. At Canoe, he served food and wine to a high-end clientele; it is there where he really discovered his love of wine and his passion for honing sommelier skills. The Canoe environment had a great wine list but also focused on tasting menus, so food and wine pairings were a top priority. Canoe has a reputation as a high-profile restaurant and is a foodie destination. This enabled Rick to be on episodes of Food Network shows such as, MasterChef Canada, Top Chef Canada, Fink, and Michael Smith's Chef At Large. Rick has also served high profile people such as, David Beckham, Shania Twain, Justin Trudeau, and every Canadian bank CEO, to name a few. Once leaving Toronto Rick worked at Langdon Hall, The Bruce Hotel, and ran the wine program at The Berlin in Kitchener. Currently, Rick works at The Elora Mill as a Sommlier. While managing a busy work schedule Rick also enhanced his wine knowledge by completing courses with the Court of Master Sommeliers (CMS), WSET, and the Italian Trade Commission and is a Sommelier candidate with the CMS. A lifelong learner, Rick obtained his Honors Degree in Political Science at York University. After graduation he continued to study accounting and economics at the University of Western Ontario. His love of numbers lead him into day trading, where he has traded for over 13 years. He is currently a Proprietary Trader of Futures at Leeloo Trading. Futures are a form of investment derivatives and is one of the many investment vehicles day traders choose to trade. Rick keeps busy with many projects and is currently working on perfecting his food and wine pairing program that can easily be presented to groups. Also in the works is a wine tasting program that studies the effect of salt, sweet, and acidity on the wine taster's palate. A believer that the balance between food and wine can make or break a pairing, and he always strives for balanced pairings. His favorite white wines come from the Loire Valley in northern France and reds from Barolo. The portfolio of old and new world wines that the The Case For Wine offers, coupled with Rick's experience, creates many wine pairing options, whether a clean crisp Sancerre, a buttery Chardonnay, or a bold California Cabernet Sauvignon… Links: @rickbaroncelli thecaseforwine.com Contact Rick: rick@thecaseforwine.com kyppsaunders.ca @sugarrunbar @babylonsistersbar Little Mushroom Catering @littlemushroomcatering @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Alvin Leung is known as the demon Chef, and we find out why Authentic Belgian waffles are on the menu courtesy of La Maison. Michelin Star chef Rohit Ghai is talking about the launch of his new restaurant at Global Village. Courtney Brandt has the latest food news. Creams is bringing their sweetness to the UAE. We chat to Tribe Creators about what makes a successful restaurant.See omnystudio.com/listener for privacy information.

Jennifer Crawford is a gender creative queer who I could happily gush about for the entirety of this episode.  We first met cooking for an organization called Sistering in Toronto, which does critical work with women and trans people who are predominantly street entrenched and fleeing violence. You'll hear that story upfront. (I promise, it's a warm one.) Jennifer is also the first queer winner of MasterChef Canada, and—wait for it—a professional wrestler who goes under the moniker of Moon Miss. BOTH of which make it super easy for us to talk about the inherent multi-dimensionality that comes with being a person (period), and that leads us right into talking about the trauma that first causes any of us to mask, and the secondary trauma that comes from the pain of masking. It's a lot of uncovering. "There's a lot of peace in learning how your mind works and giving yourself that permission slip to treat the stakes as high as they are. When I think about authenticity, it's not something I think about a lot in terms of like, ‘Oh, am I being authentic?' I think about the stakes being so high—and they are for so many. It's not just a thing we do for clout online. It is a thing we do to survive, and connect with other people, so that we can thrive together.” - Jennifer Crawford Take that in. And get ready to feel a whole lot of permission. (*Check the list of tools below for the full scope.) WORKS- Winner of MasterChef Canada (Check their recipes at jenniferecrawford.com)- Professional wrestler, under the name Moon Miss- Columnist and author of the platform, “My Queer Kitchen" on Daily Xtra- Columnist for SaltWire Tools You'll Get from This Episode:- Reminders that free you from having to mask who you are- Truths that come from permission-granting lived-experience stories - How sobriety can help us discover more nuance about ourselves- Insight into the beauty and gift that comes with noticing yourself - Reflections that help us depart from codependent patterns- Lived lessons on finding the balance between humility and self-abandonment- Truths that show you're always worthy of nurturing- Wisdom that creates doorways into small degrees of change (rather than the pressure to 180)- Connection and truths revealed about lone-wolfing life and how to break away from the damage of this trauma response- Ideas that free you from the trappings of niching down your life LAND ACKNOWLEDGEMENT:
BETTER is recorded on the unceded and ancestral territory of the hən̓q̓əmin̓əm̓ and Sḵwx̱wú7mesh speaking peoples, the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) Nations, and has been stewarded by them since time immemorial.  BETTER with Mark Brand is produced by Pamela Rothenberg of I HEAR YOU STUDIOS and Adam Karch with Orbyt Media

With so many ups and downs in headlines and our personal lives, what often brings us together is food. Food has a way of supporting, nurturing and healing. To explore the depths of how food connects us, we cook with chef and author Suzanne Barr.Barr teaches us how to make her famous Caribbean curry chicken and reflects on how the dish that's so close to her heart helped launch her cooking career, celebrate her Jamaican culture and encourage more women to take charge in professional kitchens. We hope you not only learn a new recipe, but also how a meal can shape your home and history.It's Food Week here at The Decibel. We take a special look at what keeps us alive – and, some say, makes life worth living. We'll look at food from different angles, from the ethics of eating so-called ‘smart animals', to how the war in Ukraine showed us the fragility of our food system, to the business of potatoes. Plus, we'll take you into the kitchen to cook something delicious.Let us know what you think by emailing us at thedecibel@globeandmail.com.

As a bonus to season 1 of Xing The Gap, we're releasing video versions of your favourite episodes. Now you get to see AND hear some of the extraordinary Canadians we spoke to this season, plus live drawings by Rick Miller, and multimedia by Kidoons. To watch Bruria, Rick and James, click here. Enjoy!In this special cooking episode, Rick speaks to Bruria Cooperman - “the Rebel Bubbie" - and chef James Mayer, a Millennial who starred on Master Chef Canada. Bruria is an artist, storyteller, and author of “For THIS I Survived? Children of Survivors Beyond the Trauma”. By day, James works for the Centre for Aging + Brain Health Innovation, and by night, he's a classically trained, private chef for friends and family. We talk about family dinners, tradition vs. innovation in cooking, Hellman's vs. Miracle Whip, stomping gefilte fish, remembering Woodstock, cooking with pearls, and other pearls of wisdom. Plus a game show, and Japanese fusion Matzah Balls. Bon appetit!#BuildBridgesNotWallsXingTheGap.comBoomTheShow.comRickMiller.ca@RickMillerActorig: @bruriacooperman2fb: @BruriaLCoopermanig: @chefjamie

In this week's episode of Gent's Talk, the gents sit down with Michael Motamedi, a Master Chef Canada finalist, former exec with Rabbit Hole and now travelling entrepreneur. The gents talked about life, business and the pursuit of happiness. Connect with us! #GentsTalk Website: https://gentspost.com Instagram: https://www.instagram.com/gents.post Tik Tok: https://www.tiktok.com/@gentstalkpod YouTube: https://www.youtube.com/c/GentsPost Available anywhere you listen to podcasts, with new episodes every Monday. CREDITS: A STAMINA Group Inc. production. Executive Producer and Creative Director, Steven Branco; Producer & Host, Samir Mourani; Associate Producer & Co-host, Matthew Chapman; Video and Sound Editor, Roman Lapshin; Video and Sound Technician, Poncho Navarro; Studio: Startwell Studios.

Mary Berg won Masterchef Canada Season 3 and has since written two cookbooks, hosted two cooking shows (Mary Makes it Easy and Mary's Kitchen Crush), and makes regular appearances on morning shows and talk shows around the country. I'm so thrilled to have her as a guest for episode 50 and the final episode of season 2.There have been many turning points in Mary's life but the biggest was a tragic accident; when she was just four years old, Mary's family was in a car accident and her father was killed. In this episode we hear about the lasting impact the accident has had on Mary's life and how cooking is a passion that both she and her father share. You'll also hear about Mary's big win on Masterchef Canada and how she made the decision to leave her job as an insurance broker. A huge thank you to Fanshawe College for being one of our sponsors this season. You can find out more about Fanshawe's microcredential courses here: FanshaweC.ca/microcredentials

From working in the oil and gas industry to becoming Canada's premiere cannabis chef. How Travis Petersen's 3 minutes on reality television turned him into The Nomad Cook. Catch new episodes of A Bunch of Losers with Derrick Fox every Thursday. Produced by Derrick Fox and Front Runner Films.

Oh hi, we're so happy to see you're back! We are dropping episode 5 of S2 today, and it's a fun one! For this week's episode, we are exploring the gay history of wrestling and how it's really a form of athletic storytelling or heck, performance art akin to drag. To take us through the history and make a case for why this matters, Nova-Scotia-based winner of Masterchef Canada and pro wrestler Jennifer E. Crawford talks us through everything and shares with us their story of how they developed Moon Miss, their wrestling persona. Throughout the episode we also discuss: How wrestling is the purest iteration of campHow wrestling can foster a deep curiosity about our bodies and their relationship to themOK, but are drag and wrestling really that similar?Then to follow up with that, Ama has a segment with Eric Shorey aka DJ Accident Report, a Brooklyn-based freelance pop culture journalist who is one-third of The Nobodies, a supergroup with a penchant for pro-wrestling, and we discuss how wrestling has become queererJust how safe can the wrestling community be for queer folks?Finally, all three of us play a game where Ama and Ameema try to create their own wrestling personas and Jennifer helps them create a backstoryIf you liked what you heard, maybe think about rating us!  You can also find all our social links by visiting our Lnk.Bio page. Heck, if you want - leave us a voicemail. We love to answer questions from our listeners or take suggestions about what you'd like us to cover. Maybe we'll even feature it in a future show!  Hell, if you even want to support us (we're a small team and a lot of work goes into what you hear today) then we would love it if you send us a few bucks via our Ko-Fi! All the money helps us with production costs and creating the podcast you hear today.~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~Further Reading on this Topic!Pro Wrestling Is Super Gay Now - themQueer Performers Making Space in Wrestling - KALWWhat Do Drag and Wrestling Have in Common? More Than You Think! - VICEWrestling's Gay History and Optimistic Future - Pro Wrestling Stories~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~Support the show (https://ko-fi.com/highlowbrowpod)Support the show

We talk to one of the wrestlers coming to the East Coast Pro Wrestling's card in New Waterford this weekend. Jennifer E. Crawford is a wrestler who is also a former policy analyst and a former winner of MasterChef Canada.

Mark and Jem sit down with Chef Andre Bhagwandat to talk about his time on Master Chef Canada, as well as his business, CookieBox.

Today on the podcast we are joined by Marike Emery. Marike is an esteemed showrunner and producer, who has worked on many iconic Canadian shows such as "Masterchef Canada", "The Great Canadian Baking Show" and her brand new show "Best in Miniature". In this episode, Marike details her journey in the industry and gives so many great tips for how to produce a successful unscripted show.At the end of the show Marike recommends a few Canadian shows, and she didn't want to leave out "Lost Car Rescue" and "Blown Away". Be sure to check them out!Let us know your favourite Canadian shows at canadianmadepodcast@gmail.comSupport this podcast at — https://redcircle.com/canadian-made/donationsAdvertising Inquiries: https://redcircle.com/brands

In this special cooking episode, Rick speaks to Bruria Cooperman - “the Rebel Bubbie" - and chef James Mayer, a Millennial who starred on Master Chef Canada.  Bruria is an artist, storyteller, and author of “For THIS I Survived? Children of Survivors Beyond the Trauma”. By day, James works for the Centre for Aging + Brain Health Innovation, and by night, he's a classically trained, private chef for friends and family. We talk about family dinners, tradition vs. innovation in cooking, Hellman's vs. Miracle Whip, stomping gefilte fish, remembering Woodstock, cooking with pearls, and other pearls of wisdom. Plus a game show, and Japanese fusion Matzah Balls. Bon appetit!#BuildBridgesNotWallsXingTheGap.comBoomTheShow.comRickMiller.ca@RickMillerActor

Today on the podcast Liv and Kate interview Christopher Siu, the winner of Season 7 of MasterChef Canada. After competing on the show in 2015, Christopher was called back to compete in an all star season in 2020, and won the title of MasterChef Canada!Join us as we chat with Christopher about his journey from pharmacy to baking, some behind the scenes details about Masterchef, and his fantastic bakery, Daango.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Nova Scotia's Jennifer E. Crawford rose to fame in 2019 after winning the sixth season of MasterChef Canada and from there, they have become an advocate for queer representation in the food world in addition to finding much success with their culinary chops. More recently, Crawford has delved into the physical and theatrical world of wrestling by way of their alter ego Moon Miss.Next, R&B-pop singer–and Canadian Idol final season winner–Theo Tams regales the co-hosts on everything from mastering the art of smoking meat to finding his true voice and musical style in an ever-changing industry. Both being part of the 2SLGBTQ+ community, Tams and Crawford weigh in on how queer representation has improved over the past decade...and how there is still further to go in that respect.

Mary Berg is the bestselling author of Kitchen Party: Effortless Recipes for Every Occasion, the host of Mary's Kitchen Crush, the Season 3 winner of MasterChef Canada, as well as a cooking expert on Your Morning, The Social, and The Marilyn Denis Show in Canada. Mary's second cookbook Well Seasoned: A Year's Worth of Delicious Recipes will be released on October 5th, 2021 and her new cooking show Mary Makes it Easy will be released this fall. After degrees in history, English, and information studies, Mary detoured into a career in insurance for five years, before being convinced by her family to audition for MasterChef Canada and ultimately stealing the show! She has since launched her cooking career full time, and never looked back. Mary lives and cooks in Toronto. Her first word was “cheese. In This episode we discussed everything being Mary Berg. --- 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

Chef Thea Vanherwaarden of Comox chats with VI Daily and PQB News Editor Philip Wolf about her two runner up finishes on Master Chef Canada.

For one decade, Jim was a very bad Filipino, aka a vegetarian. His lola wasn't proud. Jim discovers the Hobbit connection and makes a meat revelation. He navigates modern Filipino cuisine with Jeremy Senaris, of Master Chef Canada fame.

In this episode Chef Noel is joined by the chef and owner of Tricnic catering Nicholas Stennett to talk about his entrepreneurial journey and how he got started. Nicholas Stennett is Originally of Jamaican descent, Chef Nicholas Stennett's fascination with cooking from a very young age, was no surprise to his family. As he was always in the kitchen experimenting with various seasonings and trying to prepare various dishes. At age 19 after his mother died, he began to embark on a journey to become a professional chef. He then went on to study culinary arts at ‘HEART Academy' in Petersfield, Westmoreland Jamaica. Over the course of his studies and eventually into his professional practice. Nicholas has successfully built a noteworthy reputation as an award-winning chef. Some of his integral chef apprenticeship experiences include A La Carte Restaurant at Beaches Negril, along with The Royal Decameron Resort, Runaway Bay St. Ann, which are two of the island's most prestigious resorts. Chef Nicholas is known for his wide array of palate pleasers. You are sure to enjoy his choice of bold flavors, perfect pairings, fresh ingredients and flair always prepared passionately from the heart! Prior to Nicholas Stennett's arrival to Canada, he knew that there were countless opportunities available. As such the only way to achieve, this is through determination, hard work, and support, from family and friends. He then immigrated to Canada in 2013 and launched Tricnic Catering. This is a family-owned private catering business operating in Brampton Ontario. Achievements and Awards Since he migrated to Canada in 2013, Chef Nicholas has been actively involved in many cooking competitions and has won many awards. These include: entering Master Chef Canada, won 5 gold medals and 4 trophies, placing 3rd in the Caribbean Jerk Food Festival, 1st in Grace Caribbean Cook Off, as well as 1st in Celebrity Men who cook and also 1st Chefs of the Kingdom and Jerk Wars. He was also featured in the August 2014 Toronto Star. --- 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

This week we are joined by Masterchef Canada finalist, Andy Hay! Andy shares his journey from working at a software company to showing up on our TV screens at home.  We talk about how his previous career gave him skills to stand out as a chef online; how 100 Days of the Quarantine Kitchen made Andy our favorite person to cook with on Instagram; our best and worst meals; his vision for Andy's East Coast Kitchen; how his family is making it work during covid; and what happens behind the scenes on reality TV. Andy competes in the final episode of Masterchef Canada All-Star edition this week. Our fingers are crossed for him! Connect with Andy:  @andyseastcoastkitchen_ theeastcoastkitchen.com More at rivalandqueen.com

This week we are joined by Masterchef Canada finalist, Andy Hay! Andy shares his journey from working at a software company to showing up on our TV screens at home.  We talk about how his previous career gave him skills to stand out as a chef online; how 100 Days of the Quarantine Kitchen made Andy our favorite person to cook with on Instagram; our best and worst meals; his vision for Andy’s East Coast Kitchen; how his family is making it work during covid; and what happens behind the scenes on reality TV. Andy competes in the final episode of Masterchef Canada All-Star edition this week. Our fingers are crossed for him! Connect with Andy:  @andyseastcoastkitchen_ theeastcoastkitchen.com More at rivalandqueen.com

As it comes down to the final five, Andrew Al-Khouri and Andy Hay are still competing in CTV's Masterchef Canada Season 7 - Back to Win. They discuss Sunday night's episode and the friendship and rivalry they've cooked up as the two Nova Scotia contestants attempt to win the title and 100-thousand dollar prize. (NOTE: Some potential Episode 9 spoilers ahead)

PetCon, Movie made musicals and a Masterchef Canada draft for the remaining contestants! DM punishments for the loser to @thatsdumbiloveit on instagram!

The boys dropped Episode #55 of Talk on the Rocks. They enjoyed a beverage with insider Glen Macfarlane and drafted their NBA Trade Deadline teams while discussing potential deals that may go down before Thursday. They finished off the pod by discussing Bieber's latest album drop and discussed some reality TV shows such as Master Chef Canada, Hell's Kitchen, The Bachelor and The Amazing Race. Thanks for listening to this one on the rocks!

In this 15th episode of MsWeedWiki SPEAKS I connect with my fellow Afro Cannada Budsista and cannabis biz Nattily Attired Skincare's owner Natalie Sophia. We discussed her journey into the Canadian cannabis industry and the challenges she faces like reversing the negative stigmas, and dealing with unfair bans & censorship from US social media giants like Facebook & Instagram. Natalie described to us how she made key partnerships with industry members like Mrs Fudgemaker & Masterchef Canada's Danny Raposo and how her work with the Wellness Cooks really inspires her to push her business further and level-up. We also learned about her newly updated product catalogue and what makes her bestsellers like the Pain B Gone Balm & her bath bombs resonate with her clients. We hope you'll enjoy our episode together AND if inspired, take look and sign the anti-Facebook Censorship petition being circulated by the Peoples Alliance of Cannabis in Canada (PACC) Together we can work to push back against unfair censorship targeting cannabis advocates, educators and business owners who are running federally legal and legitimate Canadian businesses. Natalie Sophia can be found on social media at Nattily Attired Body Polish on Facebook @nattilyattiredbodypolish Naskincare1@gmail.com PACC Petition to stop Facebook's unfair cannabis censorship can be found at www.peoplesallianceofcannabisincanada.ca #cannabis #cannabiseducation #cannabisadvocacy #abusiverelationships #socialmedia #StopFacebookcensorship #signourpetition #nattilyattired #infusedskincare #fueledbyTHC #afrocannadaBudsistas #blackwomenincannabis #canadiancannabis #tracylamourie #dannyraposo #mrsfudgmaker #wellnesscooks #tracylamourie #publicist #painBgone #infusedbathbombs #ukcheese #bananapudding #strainsandcultivars #CBD #cbdhealthproducts

Returning guest Jason Ferrante takes a short sojourn from talking about his renowned operatic and teaching career to chat about all things culinary, including his spot on the premiere season of Master Chef Canada with Gordon Ramsay, and what "might have been." For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Jason Ferrante 

Charleston gets cooking with Regina's own, Master Chef Canada season 6 top 3 finalist, the Bearded Prairie Chef, Josh Miller. Find out why Charleston's apartment gets so smokey, and how Josh teaches Charleston how to cook a butter basted steak in a cast iron pan with a mouth watering Chimmichurri Sauce. Delicious! Enjoy

Practicing self-care isn't always easy. Most of us are busy, have stressful jobs, or are too consumed with technology to make time for ourselves, but self-care is actually an important part of keeping our bodies strong and less prone to injury and disease. In this episode, Stephenie Farrell and Karen Hong are joined by Dr. Alan Chong, also known as The Spine Coach. Dr. Chong has been a practicing chiropractor for over 33 years and is the Owner and Director of the Centre for Chiropractic Care and Clinical Director and Principle of the Calgary Spinal Decompression Centre. His living legacy is the launch of his new podcast, Practice Mastery for Chiropractors. Listeners hear Dr. Chong's advice for improving posture and strengthening immunity. He also shares his personal self-care regimen, explains why he believes chiropractic treatment is the most misunderstood profession and asserts the importance of viewing health as a continuum with certain points of no return. Tune in to find out more!Key Points From This Episode:What led Dr. Chong to decide to become a chiropractor.The origin of Dr. Chong's moniker and brand, The Spine Coach or The Spine Doctor.The types of hands-on skills and equipment Dr. Chong uses in his practice.Dr. Chong talks about his goal to train other practitioners to be spine experts.The kinds of patients Dr. Chong treats, from common aches to chronic back pain.The number one tip for those who wish to improve their posture: Keep your head up.Why Dr. Chong thinks chiropractic is the most misunderstood profession.What Dr. Chong would like to change in the world – the importance of strengthening the body.Health is a continuum and there are points of no return – self-care is the best healthcare.Dr. Chong's personal self-care regimen, from yin yoga to cooking and eating clean.His appearance on Masterchef Canada, why he wanted to compete.Dr. Chong's favorite meal to cook and why he chose a lifelong hobby of wine.Moving forward from big health issues and deciding to live life differently.What Dr. Chong would like to be remembered for – being a health influencer that cared.The Practice Mastery Podcast, the content Dr. Chong has created for it, and why.Links Mentioned in Today's Episode:Dr. Alan Chong on LinkedInDr. Alan Chong on InstagramThe Spine CoachPractice Mastery PodcastCentre for Chiropractic CareCalgary Spinal Decompression CentreKaren Hong on LinkedInStephenie FarrellStephenie Farrell on LinkedInWhere To Find Us:IG: @vistamagcanadaIG: @naturalhealthinfluencerFB: @vistamagVistaMagazine.caRead the Latest Issue of Vista MagPURE LE NATURAL Pure-lē Natural is committed to exceeding the highest standards within the supplement industry.

SUBSCRIBE Video: iTunes | YouTube Audio: Stitcher | Spotify | Google Podcasts | Pocket Casts Can you re-grow green onions from the stems? Can you eat that sprouting potato? And what do you to say to friends who waste $20 of organic veal (or, heaven forbid, homemade lemon meringue pie)? Cookbook author and television personality Christine Tizzard of thezerowastekitchen.ca has the answers, along with the actual best […]

Alyssa LeBlanc is Canada-famous for her appearance in season six of MasterChef Canada. In the hunting and fishing world, she's known for her incredible wild food recipes and YouTube videos. Alyssa tells Artemis about her family's culture of hunting, why she started spending more time in the kitchen, and how making good food starts with some basic skills anyone can master. 2:00 GSP = bird-dog-speak for German Short-haired Pointer 3:00 Calling all Artemis hunters in New Mexico! Stay tuned for more info on an awesome quail hunt event coming up in February 5:30 Freezer diary of a deep-sea fisherwoman: Haddock, cod, mackerel, tuna, swordfish, etc... but low on terrestrial game coming into hunting season 6:30 A word on freezer storage - vacuum-sealing is great for fish (or a well-pressed Ziploc), the Saran/paper method is better for game 7:30 Developing wild game recipes for Hunt to Eat... dream gig, or what? Find Alyssa's work on the Hunt to Eat YouTube page 10:00 When a major life event changes the trajectory of your life... in this case, a car accident 12:00 Conventional food pushes some of us to wild food 14:30 Baking: so many rules! Cooking: a bonafide blank canvas 16:00 Recovering from a traumatic brain injury  20:00 Are you a recipe loyalist? Or a recipe renegade? 23:00 If you're truly shooting in the dark cooking with your game, start simple. Take a good recipe... sub your beef from venison. Grow from there. 25:00 Snipe: A small game bird with a big-game taste 28:20 Donair  - A Nova Scotia specialty you need to add to your repertoire 30:00 Alyssa was on MasterChef Canada (season 6) - check it out! 32:00 Marcia's confession: Setting up Great British Bake-Off challenges in her own kitchen 33:00 Keeping a cooking journal - it helps when you're winging it to write down what works, especially if part of your job is writing recipes! 34:00 Game cookbooks: Hank Shaw of Hunter, Angler, Gardner, Cook and Steve Rinella's books 35:00 It helps to know the basics of cooking: Tough cut of meat? Low and slow. Tender cut? Way more options. This also goes back to good butchering. 40:00 Sharing the joy of harvest with those who taught you to hunt... it's priceless 43:00 New to bird dogs? Try groups like National Hunting Dog Association to keep you connected to birds in the off season 45:00 On being your own bird dog... those water retrievals can get cold!

In this episode: - Chef Mary Berg bakes up a delicious strawberry shortcake while chatting with librarian Danielle Bélanger about living her dream. Hear her story, including her winning the MasterChef Canada competition in 2019. Berg is the host of Mary's Kitchen Crush on CTV and author of Kitchen Party: Effortless Recipes for Every Occasion. NOTES - Mary Berg's website: www.asmallstove.com - Mary's Kitchen Crush: https://www.ctv.ca/MarysKitchenCrush

Mike Rita Sessions 04 - Danny RaposoMike sits down with one of the most popular pot chefs in Canada, Danny Raposo. He's been seen on Master Chef Canada and Dragons Den and recently became one of the leaders of the corporate cannabis cooking world with his unique style and creations! From his tough and gritty start to his television stardom, Mike covers everything on this episode with the stoner chef! Thanks for listening! Follow Danny Raposohttps://www.instagram.com/thestonerchefcanadainc/https://www.youtube.com/channel/UCqp60OF6IeNLzaNLR8xCjkQhttp://thestonerchefcanada.com/ Follow Mike Ritahttps://www.instagram.com/RitaTheHuman/https://twitter.com/ritathehumannhttps://www.facebook.com/RitaTheHuman

Welcome to the Connected To The Land Podcast, sponsored by Peavey Mart www.peaveymart.com On this week's episode, Ian's guest is cooking aficionado and former MasterChef Canada contestant, Meg Tucker Meg Tucker has spent the last 25 years in marketing and media. After 10 years as a project manager for a top Toronto marketing firm, Meg began her radio career in Toronto as an entertainment correspondent for CHUM FM working alongside Marilyn Denis and Roger Ashby. After 3 years of red carpet interviews Meg threw her hat in the ring to co-host morning radio in Calgary. For the next 12 years Meg was up at 3:45am waking Albertans in Calgary and Red Deer. Through all of this, Meg always found time for cooking and in 2013 was also a top 25 finalist on MasterChef Canada. She also created her own kids cooking show called Just One Bite with Shaw TV where she encouraged 4-7 year olds to TRY new foods! Now Meg shines the social spotlight on amazing brands and businesses as well as teaches online cooking classes to kids, teens and families! FOOD IS LOVE! You can register for classes at cookwithmeg.com! Facebook: Meg Tucker Talks Twitter: @Tuckermeg Instagram: @Tuckermeg Thanks once again to this week's sponsor Peavey Mart. Peavey Mart stores are rooted in the communities we serve and we are ‘connected to the land' in the same way our customers are. Whether you are an urban farmer, backyard chicken aficionado, traditional rancher or anything in between, we offer just the right mix of homesteading, outdoor adventure, DIY, yard and garden, outdoor and work wear, husbandry, livestock and pet supplies. Whether you're a ‘dabbler' or ‘all-in', we are here to help and strive to offer a range of products that will meet the unique needs of our customers. Peavey Mart will always be there with the tools, equipment, indoor or outdoor wares, seed or feed - for everyday work, fun… or ‘connecting to the land' on a whole new level. For more information go to www.peaveymart.com

Join cohosts Vallery and Ethan for a conversation with Jennifer Crawford. Jennifer has been cooking non-stop their whole life, especially since getting sober in early 2018 and subsequently winning MasterChef Canada in 2019. They're a desk jockey turned food writer, chef, aspiring pro wrestler, and moon mist ice cream enthusiast. In their My Queer Kitchen online show and column with Xtra Magazine, they focus on the intersections of food, feelings, identity and courage.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food? is powered by  Simplecast.

From the Philippines/Canada to the world. Literally. Our country has always been known to be home to many great talents, and we are super honored and excited to have one of those in this episode. Fans of the MasterChef franchise would easily recognize Mr. Jeremy Senaris as one of the two Filipinos who brought pride to the country in season 3 of MasterChef Canada. Jeremy shared with us what's it like to be in the spotlight, his motivations in choosing to feature Pinoy food in the competition, and what a typical meal in a chef's household is. As the saying goes, this one is for the (cook)books.

What does it take to beat THOUSANDS of contestants and get in the MasterChef Canada kitchen- one of the most beloved food show franchises on the planet? How do you compete on a cooking show when your faith mandates certain diet restrictions? Is Egyptian cuisine more than just Shawarma and Falafels? And why does no one ever talk about postpartum depression?! Reem Ahmed came to Canada as a high school student 11 years ago. She navigated her cultural identities to find who she was.  After completing her engineering, getting married and having a baby, she realized she wanted to do something else. She picked cooking and there has been no looking back since.  Being on Master Chef Canada (Season 5) helped her to explore her new found love for cooking but also the ugly realization that she had been silently suffering from post-partum depression. Listen in to hear her journey through this all to become the much loved Instagram chef she is now. You can check her on Instagram: https://www.instagram.com/chefreemahmed/?hl=en Do send in your comments or feedback about this episode by tweeting them to @acrosshertable or e-mailing them at feedback@acrosshertable.com  or send us a voice message at http://www.anchor.fm/acrosshertable/message Don't forget to follow Across Her Table on Instagram @acrosshertable (https://www.instagram.com/acrosshertable) Music credit:  'Storybook' by Scott Holmes & 'Once Upon a Time" by Audiobinger

Jennifer Crawford talks to us about the pains of growing up, their recovery, and finding a higher power. They open up about how CBT led them to be fully present whilst competing in Masterchef Canada. They share the way they connect to their newly-discovered Jewish heritage through cooking and baking traditional Jewish food. Check out their recipes and get in touch: https://www.instagram.com/jennifer.e.crawford/   The Forbidden Apple is dedicated to continuing bringing you episodes throughout this quarantine. We are each in our own homes so forgive our long-distance sound. Thank you so much for your continued support. We’re all in this together.   www.theforbiddenapplepodcast.com #staysafe #stayconnected #stayhome

In this episode we talk to a Chef whose love for Cambro is literally skin deep. Chef Chris Rivest is not unlike many foodservice professionals. Started in the industry young, went into broadcasting and advertising, started a comedy YouTube cooking show, got selected to be on Masterchef Canada and is now the sous chef, beekeeper, head butcher and pit master a newly opened restaurant. Well, maybe not quite everyone had the same path as Chris. Hear all about his varied career thus far and that famous tattoo that got him viral attention.

On this week's episode Ryan (@iamryanwilliams) sits down with Andy Hay (@andyseastcoastkitchen_), Master Chef Canada S5 Runner-up and owner of The East Coast Kitchen. Ryan and Andy chat about their shared background in sales, how Andy discovered his love for cooking, and what's next for Andy and The East Coast Kitchen!

Welcome to the DeanBlundell.com Podcast with the The Stoner Chef, Danny Raposo Joe Cash. Danny discusses being on Master Chef Canada, CTV making him go on, Dragons Den and his food truck being bought by Mark Wahlberg. Danny lets us in on his process, using the entire weed plant when he cooks and being Portuguese. Switching gears, Harvey Weinstein went to all-female comedy night, naturally, he was destroyed by comedian Anneleigh Cooper. We play that audio. He was also torn to shreds by Zoe Stuckless. Speaking of being attacked a bear mauled his owner in Russia at the circus. The bear pushed a wheelbarrow across the stage and then ate his owners' face. Who could have seen that coming? We welcome Joe Cash, Graham's friend, and musician. Joe talks about his craft, influences, Scarborough and performs a song for us. To close Danny returns with THC infused raspberry tarts. What could go wrong? See omnystudio.com/listener for privacy information.

We were fortunate enough to sit down with recent MasterChef Canada winner Jennifer Crawford! We chatted everything from the gender reveal fad, to being on a reality show, to mental health, to their favourite cereal. Thank you so much to Jennifer for sharing some of their story with us, to the 519 for hosting us, and to Ehjay for the photographs!Support the show (https://www.thegetrealmovement.com/donate)

Reem Ahmed, a top 10 finalist of MasterChef season 5, chats with Yasin and Syed about her experience on the show, and how cooking became a way for her to deal with postpartum depression and anxiety. She also shares how she went from graduating from biomedical engineering to cooking and how therapy has had a positive effect on her life and family.

Today is a long one. Pit in.

On today’s episode we sit down with Andy Hay. Andy grew up in Brookside, Nova Scotia and after initially heading to university to study Science, he decided to switch into Business as that was more to his liking. Once Andy graduated, he entered the Insurance Industry as an Underwriter but it wasn’t something he enjoyed doing and after two and a half years, he decided to leave and went on a six month trip to South East Asia. Upon returning to Nova Scotia, Andy decided to enter the Software and Technology Industry on the sales side but it still felt like something was missing. Cooking is something Andy has always enjoyed doing for others and while trying to determine his next move, he tried out for MasterChef Canada and made it on the show! After finishing 2nd place in the competition, Andy realized he could leverage, among other things, his appearance on the show, and with that Andy’s East Coast Kitchen was born. Listen in to hear Andy’s story and find out all the exciting things he has in store for the future!

Starting a new bourbon brand is tough, especially when you are in the backyard of the biggest dogs in the industry. However, Kaveh Zamanian saw a hole in the market where he could bring new mash bills and new experiences to bourbon drinkers. As the founder of Rabbit Hole Distillery, he has faced some criticism but is taking it head on in this episode. We talk about the startup hustle, contract distilling, pricing strategies, their 5 year roadmap and more. Show Partners: This episode is brought to you ad free by Rabbit Hole Distillery. Show Notes: San Francisco World Spirits Competition - https://bourbonpursuit.com/2018/04/12/144-judging-san-francisco-world-spirits-competition-anthony-dias-blue/  “Bourbon & Thoroughbred Infused” Lean Management Training Certification Course from April 22-23, 2019. http://solarity.com/lean Pursuit Spirits on ModernThirst.com. https://modernthirst.com/2019/03/22/pursuit-spirits-video-tasting-with-kenny-of-bourbon-pursuit/ The week’s Above the Char with Fred Minnick talks about Bourbon BBQ potato chips. Let’s start from the beginning. Talk about your introduction to bourbon. When you first met your wife, were you intimidated? What made you want to go down the path of opening a distillery? What did you want to change when you got in the bourbon industry? How did you get the ball rolling? Did everyone think you were crazy? How do you outline expectations to investors? Do you think it is challenging for someone from outside of Kentucky to build a distillery in Kentucky? What was your motivation for building the distillery vs. sourcing? Can you disclose who was contract distilling for you? How did you come up with your recipe? Can you explain the difference between malted grain and a regular grain source? How do you know your mash bill will be good years down the road? Talk about being added to the official Kentucky Bourbon Trail. Do you think you are beyond being a craft distiller now? Do you want to see TTB define the term small batch? What are you all doing differently that would entice visitors to come check our Rabbit Hole? When people see the name Kaveh Zamanian, do you think the general public has an unfair bias? How hard is it to build a brand or story when you had no connection to the industry until recently? Since you have a psychology background, can you give us a breakdown of the bourbon consumer? Who are your early adopters? How do you deal with negative feedback? Talk about your pricing strategy? How old is most of your whiskey? What keeps you from putting the age statement on the bottle? How do your products stand out in a crowded market? Talk about your relationship with Death & Co. Do you think there is any confusion among whiskey geeks about your product being for cocktails vs. sipping neat? What story do you want consumer to know when they see your product? What are your long term goals for the brand? Any intentions of selling it off? Tell us about your roadmap. What is going to be happening with the brand in 5 years? What can visitors expect when they visit Rabbit Hole? What is your connection with cigars? How did you come up with the name Rabbit Hole? 0:00 Just give me a mic check just so I kind of know what your level is. And sure like what you have for breakfast 123 I was at 0:07 eggs and bacon, nice eggs and bacon. What about you you? Are you fasting? Are you still still fasting when for 12 0:15 I go past it so I'll get angry towards the end. 0:30 Welcome back. This is Episode 194 of bourbon pursuit. I'm one of your host Kenny Coleman and let's go through just a little bit of news. Henry McKenna was the rising and shining star once again at the San Francisco world spirits competition that just wrapped up this past week. If you wanna know more about it, go ahead and check out Fred's blog at Fred minute calm because Fred is a judge there. But if you want to know more about the competition, go check out our past podcast episode 144. It features the features 1:00 chairperson anthony dyess blue that really goes in and talks about what are these metals mean and what you can really expect from it you can get that in our show notes tim middle he was a guest back on episode 88 where he talked about bourbon one on one during our bourbon back to basic series he's partnering up to bring the first ever bourbon and thoroughbred infused lean management training and certification course it's kicking off april 22 and 23rd 2019 1:27 it will be hosted by the celebrity group the kicker is there's only 15 seats available so if business management and lean certifications are sort of your thing go get information and your tickets@celebrity.com slash lean now you may or may not have heard there's a little rumor going around that there are no more knob creek private selections that are going to be happening until 2020 we need a little bit more confirmation of the story but so far from our sources is that if you're on the calendar for a barrel selection and 2019 you're going to 2:00 Okay, however no new reservations are being made. At this time. I'm going to give a shout out and say thank you to bill and Timothy over modern thirst.com for inviting me over to talk about our private label pursuit series. You can hear more about our vision and goals for this label as well as in depth reviews of episodes five through nine on the video over at modern thirst.com or you can find it linked within our show notes. Starting a new bourbon brand is tough, especially when you're in the backyard with the biggest dogs in the industry. However, cabeza Manian saw hold the market, we can bring new mash bills and new experiences to bourbon drinkers as the founder of rabbit hole distilling. He's facing tough criticism, but he's taking it head on in this episode. We talked about the startup hustle contract distilling pricing strategies, their five year roadmap and a lot more. This podcast is also brought to you advertisement free from 3:00 Rabbit Hole distilling. Now we can't forget Fred. So here is this week's above the char. 3:08 I'm Fred Minnick in this is above the char. 3:13 That's the sound of kettle brand potato chips, bourbon barbecue. I saw this on Instagram the other day, and I thought to myself, I have got to get this. Now, I'm not normally a sucker for all these fast food, barbecue sandwiches. And when you see barbecue bourbon on on some kind of random baloney or you've got, you know, whatever. There's all kinds of stuff out there that's putting bourbon on the label. I mean, for God's sakes, there, there's a gene company, aging denim and former bourbon barrels and they're putting bourbon on the pants. So you're seeing it everywhere. But I was really intrigued by these by these potato chips because I love cattle. I mean, this is like my favorite potato chip company. So I had to get a bag 4:00 And I'm going to taste it live here well I guess it's not live but I want to taste it right here we'll see what it tastes like 4:08 first of all this bag is not easy to open 4:11 up right here we got to go with those little tear things there you go 4:17 all right here goes 4:19 now they're not the they're not rich they're like basic you know potato chips like a lays 4:26 smells. Smells like a like a barbecue Pringle. 4:31 I kind of had still really nice 4:37 oh man. 4:41 I could eat the entire bag of these. 4:44 You know, there's just a hint of like the bourbon flavor in there but there's enough that you can tell. That's this is actually bourbon. Like you know they they did they tried very hard to have that flavor and there and what a time a lot of times what I find with these with these 5:00 Fast food companies and these snack companies that try to include bourbon in their product, they kind of get the sweet part but they don't get that little hint of oak and there's a little hint of open there maybe. Maybe the BBQ kind of helped round that out but I definitely recommend this for some tailgating. It's quite fantastic and it's kettle brand potato chips bourbon BBQ. 5:22 Yeah, and I hope all I hope all companies that are trying to include bourbon in their, in their products, they actually try to give some detail to it like in terms of the flavor that make sure that you know, hey, it actually does taste like bourbon. So that's this week's above the char. This is going to be a rare when I'm probably not going to do many more potato chip tastings. But hey, you never know if you see some bourbon potato chips out there. Hit me up on Twitter, Instagram, and I'll be sure to taste them. Until next week. Cheers 5:57 Welcome back to episode of bourbon pursuit the official 6:00 podcast of bourbon Kenny and Ryan here at a downtown location that's relatively new, it's immaculate as well when you start walking through and you start seeing the still and you start walking around you see the all the liquid that flows into the pipes when you start walking when he's touring the facility to so rabbit hole starting to really make a name for themselves here in mobile. Yeah, it's been kind of cool seeing you know, we're locals and we saw the the construction side from kind of beginning to now what it is and like you walk into this place and you take a look around I mean, it's beautiful, like most distillery towards you know, it's an old decrepit building kind of like with own you know, it's got on camera Where is covered on a very timely and you're like, I don't want to walk through here. 6:45 Okay, but you come in here and it's like bright, modern, fresh, like really cool. Place and excited, you know, to dive into rabbit hole because not a lot of people you know, know the story, kind of 7:00 Find out what Kaveh is all out. You know, we're I'm really interested to get that side of it, because we've seen it from the outside. But we want to kind of get an inside look at what's going on here. Because I think they're doing some exciting things and stuff people will get excited that as well. Yeah, absolutely. And you know, as you said that there's always this this uncanny bias that's out there in the bourbon world too. And when people think of a new entrant in the market that everybody immediately as hesitation and I think that's really what we want to try to do today is trying to dispel some of those myths that people might have about the brand about the whiskey about everything that's sort of wrapped up into it. And we're gonna we're going to really dive in because we've we've had an opportunity to try some of these products before. And you know, I love the ride sharing finishes is really good as well. And we're going to dive in not only to that, we're going to dive into the business, we're going to dive into, again, some of those biases. So we're gonna, we're going to touch on every angle here. There's nobody more humble than whiskey fans, you know, they're just really, you know, they're really accepting and real. 8:00 You know, like, come on in. We'd love to have you tell everybody on Reddit and Facebook. Exactly. So, yeah, with that, you know, do your introduction. Yeah. So today we have copies of mania and he's the founder and whiskey maker have a rabbit hole distillery in Louisville, Kentucky. So Kaveh, welcome to the show. Thank you guys. It's a pleasure to be here. Comment. First of all, thank you for getting our memo about wearing gray. 8:23 We're all we're all. We all got that. So I mean, it was funny this morning. We showed up here, I look at Ryan, I'm like, God damn it. Like we're in the same show. We've got we've got t shirts, multiple polos, and all different colors, and then we show up wearing the same thing. It's like two concerts this weekend. And so I went through all my festival teasing. 8:43 But anyway, I appreciate that. That's what happens when you guys do what however many podcasts you? Right, exactly. You're going to have a match every time. It's here we are. I mean, it was funny. You say that. It's Ryan's like my second wife because well, even my wife says, I think it's news to 9:00 Now she's like, I think you talk to him more than he talked to me and I'm like, that's probably true. I go through the collagen. Yeah, that's that's true. It's it's a lot more. So you know, copy I kind of want to start at the beginning with you like kind of talk about your introduction of bourbon sort of, you know, really how you you got this bug and how it bit yeah, sure, sure. I think the the credit goes to my wife, my wife, Heather is from Louisville, Kentucky. We met about 16 years ago. And even though I, you know, I 9:31 was familiar somewhat with bourbon, I really didn't have the depth of knowledge that I did until we started dating. Being a Kentucky girl. She, she really, you know, basically showed me everything there is in terms of her first passion, which was Kentucky and second passion bourbon, started coming down here in Louisville, and really, 9:51 kind of got the bug very early on. I think part of what was really fascinating for me was learning about the history and the tradition of bourbon and Kentucky and 10:00 Particular. I was also really surprised at the time living in Chicago, how few bourbon brands were on the market. Now this is looking back, you know, 1516 years ago, we didn't have the level of excitement do we do now so that was really the early part of it. And you know, 10:15 being kind of academic and a practitioner my old 10:20 career, I started digging in learning anything I could learn about the history of urban and that was really there the early phase of it realizing what a what an exceptional spirit it is, what a beautiful kind of 10:35 part of Americana if you would, did not a whole lot of people know about and I was really struck by the fact that you know, you go to a bar at the time you have scotch center stage and you got American whiskey, if there is even any flying to the side and it was it was quite shocking, actually. What was that first bottle it was like, all right. This is like scotch midway bourbon. Here. I don't know have you actually stopped like oh going because I think I read somewhere. 11:00 you are a scotch drinker so if you if you kind of like switch the flip the script i guess you could say on it you know i i don't drink scotch not even close close to what i used to drink but but i'm experimenting with all kinds of stuff so i'm a big fan of you know all kinds of whiskey be an irish japanese scotch of course and even you get some interesting offerings now out of india as well so you know we got to stay on top of the game as far as palettes flavor profiles and things like that so we're still drinking but by and large i'm a bourbon drinker now and american whiskey so talk to me about the first time you met your wife was was she sitting there drinking bourbon neat and you're like oh this is pretty intimidating because i know like if i go back to my youth and i try to find a girl is drinking need i'm like i don't know if i can handle this one jesus you might be a firecracker she was actually drinking old forester with couple ice cubes and i don't think i've even had old forester back then i think i was i knew about beam makers and which first 12:00 was just kind of out and that was really about it and then old forester was a new kind of intro to me and that was really the beginning of it it was it was a little intimidating but it was also exciting because you know, finding girl that likes whiskey was was awesome it was a really nice kind of back and forth between scotch and bourbon and the end she went out Yeah, well that's that's usually how it works in every marriage. 12:26 So what kind of made you want to go down the path of starting a distillery? I mean, it's it's not an easy decision to say like oh, yeah, like it's one thing to be like, Oh, this is cool bourbon, you know, this is fun. It's one thing to be like I'm gonna take on 12:40 hundred year old plus industry and like think everything I can into it and like, watch out for me. Yeah, you know, it really was a was a consumer approach it first right so I got excited about to learn everything I could I as I said earlier, I was always surprised of how few people now few brands are out. There are few people especially outside of that kind of Kentucky, Tennessee. 13:00 Seat belt know about it. And growing up in California, it was a little bit of deja vu with what I experienced in the early days of Napa and Sonoma. Right. So, Napa Sonoma, you know, came on the scene with the wine industry. And now we know what they what it is. And in those days, that was basically the kind of the association that I had that I thought there's an opportunity here. And then the other piece of it is that I realized there's a lot of monotony in terms of the offerings, right. So at the time, you had four or five distilleries, essentially handful of distilleries making 95% of the products out there, if not more, and realize you got basically the same liquid in a different bottle different package. And that was really the the kind of aha moment that I can probably do something that's unique and stands apart and it's distinct and, and, 13:52 and it's also contributing to what's out there. So when you when you think about that, and you think Well, okay, there's and it's true. It's not 14:00 like 90% maybe it's founded like 90% of the market now is all the same big guys and they've got a lot of the same juice at different groups and different labels but what was it that you really said like okay this is what i want to change like what what was that first idea that you had that said i think this is how i'm going to make my my stake in the game because i'm going to change it doing x y or z what was what was that thought you know it was more of a process then then it kind of an event so it was a series of aha moments it started with with that recognition did you got a lot of monotony i think again having that reference to beer and wine i felt that here's an opportunity where that i can do something different and digging into the history realized back in the day pre prohibition in particular you had well over 200 300 14:47 distilleries here in kentucky and then just as many different types of recipes of bourbon so that variety really kind of went away through consolidation post prohibition so that was the beginning of saying okay now let's let's go 15:00 start playing around with different stuff. And I took a page from the craft beer guys, honestly, I think the fact that they're started experimenting with different malts and hops and grains and things of that nature was really the beginning of saying, you know, I can probably do something that's, that's a little different. Now, the beginning of it was pretty humble. We were just planning on doing a, you know, pot, still a small operation that grew into what it is now, but that's generally the way it started. Here's the first call you make when you're like, All right, I'm gonna start a distillery. Who do you reach out to and you're like, all right, helped me get down this path, like where did Where do you get that ball rolling? You know, that's one of the advantages of being unlovable. So, the folks that are really, really friendly in the industry. So one of the first folks that I talked to is a gentleman named Larry ever saw. Larry was the master distiller Pernod Ricard for years he built the wild turkey distillery. He was an MVP and easy of the same vintage and same class with Jim Rutledge and Dave Sherrick. So after I met Larry got an intro 16:00 to Dave and Jim. And, 16:03 and there's also another gentleman named Richard Wolffe, who was very early on a consultant. And these folks really embraced me took me under their wings. And, you know, we would just go around and talk about bourbon talk about whiskey. And their generosity really was the door that opened up taking me in the direction of Okay, now, not only just started reading some books, but maybe take some classes and go to different distilleries and, and learn what's the kind of inner part of this operation basically. Wait, yeah. So, you know, talking is one thing, but I think the other thing is, you know, Ryan, you know, Ryan's a big guy. Big Guy. big guy. 16:38 He's a big business guy. 16:41 But he's, you know, he loves business. You have to listen as I love business podcast. And so I guess the the other thing is like when you're starting to go down this path, how do you get that ball rolling? I mean, is it was it was it finding investors was it sourcing liquid like for you like, what did that look like? Yeah, yeah. So the 17:00 For me, the the first step was to find a distillery that would make my recipes for me because after that initial period of experimentation with, you know, with with these guys learning about it and playing around with different recipes. The question was, which route do I want to go? Do I want to go with the traditional route where a lot of new brands do which is sourcing liquid? Or am I able to find a distillery, they would essentially make my recipes for me, which is the contract distillation route. And this is now you know, seven years ago, when I incorporated the company, it was really hard to find a distillery they would contract is still. 17:33 So I was pretty bullish and determined that I don't want to source because it kind of went against what I just said earlier as far as having the same liquid. And after a few years of just scouring the state, I was fortunate enough to find it as somebody that would make those recipes for me. So that was really the first step. The initial seed money from a business standpoint was all personal. And once I got the contract in place, got a few family members involved in 18:00 Just very typical of most startups, you got family and friends that are stupid enough to put their money in front 18:06 of family, friends and fools. That's right. That's right. Ya know, and I mean, I owe a huge debt of gratitude to those guys who believed with believed in me and, and then after that, then we started really kind of getting serious about the scope and the scale of it, and started to having to go out there and raise money for the larger project. One question I always have for founders and entrepreneurs, like, I'm sure it's probably just like in any business, but talk about dealing with it where people discouraging you to do this or telling you like, this is crazy, like dealing with the nose like, because when you start a business, a lot of people tell you, you're crazy. And there's a lot of negativity and like, you can't do that, you know, there's a lot of small amount of thinking, how, 18:45 how was that? How did you approach that and how did you push past that to make this reality? Everybody starting with my wife, and everybody I talked to that I'm out of my mind, just candidly, i and i think you know, when you look at it from their vantage point 19:00 Makes a lot of sense, you know, I'm not from the industry side l am I going to go out there and make something work and on top of it, raise the money to do it. But I think the first person I had to really kind of gain her favor and approval was was my spouse without your family, you're not able to get something like this off the ground. Once she was behind my, in support supporting me, the next step was to go out there and start talking about what the vision is, and what the plan is more and more importantly, I think, probably what helped me get over the hump was these gentlemen that I mentioned as part of my kind of consulting crew, if you would, and being able to get that initial contract distillation to the allowed us to basically go out and say, Look, guys, this is for real. We're not just kind of dreaming here. And we got a recipe that's unique and we want to build on that. How do you 19:50 outline expectations to investors because it seems like if you have investors and board they're always going to put their nose in and be like, we need this x return. When you buy 20:00 This day, we need this. This is the way like how do you outline those expectations and then follow through with them? You know, you know, it's a challenge, I think you can lay it out as beautifully as possible. But it just as you pointed out reality and what your investors want are two different things. And the landscape changes, especially, especially in the bourbon business. I think part of it is also for me, it was luck, right? The timing is right. I started in 2012. That's when we incorporated rabbit hole. And it was a time when still there was a lot of ground to cover. And there's a lot of folks excited about what we're doing. And they felt that especially a lot of the Kentucky, folks that joined our group felt that they want to be a part of it. There's something meaningful here and then we got the ball rolling. But even in the last 567 years, the landscapes changed dramatically, right. I mean, you guys know, we have over 3000 distilleries now in the US. So there's a lot of new brands coming on to competitions, affecting everything. 21:00 As a result, that beautiful Performa that you put together seven years ago is not the same today, do you think it's easier for someone to outside the state of Kentucky to kind of build a distillery and kind of like, they always talk about Own your yard, you know, Own your your bag turf. And so talk about, like, How difficult is coming into somewhere like global or Kentucky where this is the birthplace or you know, talk about that, for us as an advantage, right? I think I wouldn't build a distillery anywhere else personally. And the reason being because 21:33 I want to be with the big, big guys. And I want to be essentially in the major league. So for us, Louisville, and Kentucky represents that. With that said, You know, I think there's a lot of great craft distilleries that have popped up around the country. And they're doing amazing things. I think for me, the distinction is are you able to make your own liquid and do it in the quality and consistency that you want? And really stand on your own as an authentic brand. The problem that I 22:00 And this is one of the issues that that I see is one of the, I guess, things that we got to watch out for is that a lot of these distilleries are relying on source products, usually from Kentucky, Indiana, or Tennessee. And once they go online with their own liquid, without that expertise that move on Kentucky has to offer as well as the seasonality and all the other things. It's a question mark how good that liquid is going to be? I mean, was that one of the big reasons why you said I'm going to go and build a distillery because maybe if you knew that you're going to go down a sourcing path like that was that's going to run out at some point and the products and the change I mean, I'm not going to name any names but everybody out there that's very affluent, the bourbon community they know who are you know, they had really good source MTP whiskey, they ran out and now they're struggling. Yeah. So is that one of the motivating factor behind doing it or is it just because like, just wanted to I wanted to own my own product. It's a combination of two I wanted to own my own product, but at the same time, I felt 23:00 that consumers are getting wise right we're not we're only a google away from the reality of who's behind the brand and what's in the bottle and i think if you are trying to build a sustainable brand you have to be true you have to be authentic because the iq level of consumers are a lot higher than it was 10 1520 years ago and it's just the reality of it so for me the vision was make sure you're authentic you're not bullshitting and you really design and build a place that people can come in and see it soup to nuts without any smoke and mirrors and that is going to be the model for sustainable brand you know speaking of the the google away and i don't know if there's an nda in place or anything like that but can you disclose the source of where you work contract distilling you know personally i have no problems disclosing that the distillery that we partnered up with they have an issue with it okay i don't think it takes a whole lot to figure out where we actually distribute our products 24:00 Industry though, like, Why are there only it seems like a distillery would want to know that, hey, my products in that bottle and I help them start just to bring more attention back to them. What Why do you think that is in this into? You know, it's a good question. I think that's because kind of the way it's been historically from me and we've had this discussion with those guys before. I'm in that camp. I'm in the camp that you just mentioned, I would be super proud of making that liquid because it's exceptional liquid. And I would want to shout it off top of the roof top, but for some reason, I think some folks are not it's still thinking about it in the way the old guards did. And they want to be very protective of that information because back in the day, there was a lot of horse trading right yeah. And you know, 24:40 what we're doing with rabbit hole is trying to in some ways pierce through that old way of approaching it. There's anything about bourbon, you know, they really embrace change. 24:51 That's right up their alley. First thing you think of, yeah, we're not going to change anything. It's been 100 years nothing's gone wrong. Don't broke 25:00 don't fix it. 25:02 And so you know, I kind of want to talk about the the juice and liquid itself, right? Because I think there's there's some people that might not know it's like kind of talk about first like how you came up with with your Nashville and your grain recipe and then you know what you're doing today with either the sourcing of the grains and everything that goes into the product itself. Sure, sure. Being a scotch guy initially, I've always been fascinated by with multi grains. Like I said, a big fan of craft beer guys. So started looking at different types of grain bills and mash bills and different types of Malta grains determine that, you know, multi grains are a little bit more expensive, but at the end of the day, they're really like a newbie new person. What's the difference between a multi grain and like a regular green scores? Yeah, so basically, multi process is a process where you, essentially it's depending on who's doing them all things, slightly different variation, but essentially you trick the grain to start butting essentially, but then you stop that 26:00 growth process. And what it does, it allows a lot more of that enzymatic reaction to do you want in the cooking process and the fermentation process, but also brings out some really interesting flavors. That's number one. The other thing is that and I'm not an expert in this by any means, but there's at least a couple of groups here in the country that are doing some phenomenal, interesting experimentation with different types of marketing processes where what they do is they're bringing forward different types of flavors with different types of Malta grains. So as an example with our for grain bourbon, which was the bourbon that we currently have on the market, it's 70% corn 10% malted weed Sam percent malted barley, and 10% honey malted barley, now honey malted barley is essentially barley, but again through this proprietary process that these guys use brings out some little bit more sweeter honey like notes if you would, and they have a whole range of other type of Malta grains like chocolate malt and so on and so forth, that we started experimenting with and for me 27:00 that first bourbon we have for recipes of bourbon right now by the way but the one that's currently on the market was really a nod to my affinity or lot for scotch because it's 20% malted barley and thought that here's a personal touch on it but also at the end i wanted to have a little bit more of an approachable bourbon softer that allows some new whiskey consumers to come to the full i'm glad you said the honey thing because i'm a fan of honey nut cheerios like regular cheers can just like get out when the burma goes through the cone kind of 27:34 gets a little drip off of it 27:36 one question i had so when you're picking your magic pill on like like deciding these are the flavors i want how do you 27:44 i guess how do you determine like because you're tasting at new make and like how do you know that those are going to translate years down the road do you have someone helping you to determine that are like are you just like this is honestly that's the risk yeah that's the risk you don't know what the heck's 28:00 going to happen three, four or five years from now. And with that recipe, I remember sitting in front of Larry, and we were just chatting about what I want to do. And he said, Well, you know, you've had a couple of weeks thinking about this, what kind of Nashville Do you want to, you know, run first, and I shared with him this idea, and he's just pause, which was probably the most frightening 30 seconds of my life, because I thought that, you know, this guy's gonna say this is this is crap. But he came back said, Look, this is this is interesting. Let's give it a shot. And that was the first run. But honestly, the most scary thing about this proposition was that because we laid down a lot of barrels to three different recipes, we didn't know how it's going to come out. And that's the risk and that's the gamble. And that's partly the stupidity because it's easier to go out there and sorts what you know, rather than not knowing how it's going to turn out a few years down the road. Sure. And the other thing is, you have also been recently added to the the official Kentucky bourbon trail so kind of talk about what that means to 29:00 To you into the rabbit hole family look it is a huge I go there I know 29:06 Katie a loves their money that's very true we all know that it's a huge feather in our cap first and foremost we got an app we got now a seat at the at the board, which means that we are able to contribute and have a conversation with the big players about what's happening in our state what's happening in our signature industry and more importantly have have a say in the matter right, which is fantastic for a newcomer to join his stellar team with the with the tradition and heritage is around the table is just surreal. And it has a huge impact for our team here at the distillery because now we're planning I think we're going to be hitting somewhere between 20,000 to 22,000 people coming through our distillery this year. That's huge, not just on the revenue side of it, but more importantly, the opportunity to showcase what we're doing and hopefully get some advocates in the process is really exciting. Yeah, I mean, you you are going to I mean it's a chance 30:00 Right. I mean, I don't know, do you? Do you like to be molded into a quote unquote craft distiller? Do you think that you're, you're beyond that now, you know, I love the word craft when it applies to attention to detail. I think whatever you're building as long as you're attending to those finer points, that to me is craft With that said, you know, we're in a category now we're producing basically 1.2 million proof gallons, that's approximately 20,000 barrels, right. So, officially speaking, we're not in that kind of a smaller distillery bucket anymore. But our every bottle is a small batch, right? So we basically harvest about 13 to 15 barrels at a time. And that's, you know, truly is small batch release. Almost every bottling that we do is small batch. So I like to think that from that standpoint, our attention to detail is still part of that craft movement. But we have aspirations to be PVA. We 31:00 We want to be a national player. We want to be the next big spirit company out of Louisville, Kentucky. Do you want to see TTP actually define the word small batch because even today, uh, Jim Beam light labels can technically be as small as like, you know, what would you want to see that sort of change happen? You know, I think it's an interesting point I would probably be for that would like to see TTP differentiate better bourbon versus finished bourbon or finished whiskies? I think that the camps out there are probably divided a little bit. I think that we can probably take a page from our colleagues across the pond, you know, the Europeans have been really dog it about provenance and making sure the integrity of whatever spirit it is intact. Now we are at a point where there's a lot of finished whiskeys are finished Bourbons out there. And to me once you put something in a secondary barrel that's not new American oak, it's no longer bourbon. Now, there's nothing wrong with it because we have a PEX finished bourbon did we're very proud 32:00 I'm very excited about but I think in order for bourbon to remain bourbon TTP does have to get to a point where there's a greater clarity between what is bourbon and what is finished. But otherwise, I think consumers will get confused because, you know, ultimately finished bourbon ends up being in this catch all category of distilled spirits specialty, where you can add flavoring you can do all kinds of stuff to it, that is not indicated on the label and the consumers don't know about it. So you're not adding any more honey to them. But after it's done, okay, we don't get anything, my friend, nothing, nothing's added. That's the whole point. Because, you know, 32:38 we take a lot of pride in what we're doing and making sure everything is essentially as is just simply distilling the grains putting in the barrel and that's it. No added flavoring, no added coloring, none of those gimmicky stuff. And so, you know, this is an awesome facility. I think I read somewhere like 15 million that was invested to build this is something like that correct? Yeah. Actually, if 33:00 you for the building 15 million if you had the equipment and everything soup to nuts $18 million keeps calling a good number 33:09 yeah there's there's a ceiling tile that has been replaced so you know it's just maintenance but you know the other thing is is if you're trying to make this you know full blown distillery and event destination what what are you trying to do different that would entice people to come and visit rabbit hole when they are coming to the kentucky bourbon trail yeah well aside from an attractive building from the outside what we're trying to create as an immersive experience i want folks to come in here first and foremost to get excited about manufacturing and we talk a lot about american manufacturing but manufacturing is not made sexy and why i wanted to make manufacturing sexy so when you come in here the design elements are there to get people excited about what we're doing here and what's happening in kentucky as far as the process of making great whiskey and then second of all i want them to have a fully immersive experience so when you go 34:00 When you are literally raised off the manufacturing floor, you have a full sensory experience, smells, sights, sounds, everything. So at the end of it, once you've tasted the products, you've experienced it you walk away with your head up high. Proud of not just Louisville, not just Kentucky, but really bourbon and American whiskey. I want bourbon to be front and center in every bar in America. I do not want it to see flanked to the side of scotch ever anywhere. Sure. So there's another maybe it's a tough question that's kind of really want to get with this. And this kind of goes you know about you and when people might see the name, you know, Cabazon mania, do you think people in the general public have an unfair bias? Because you're not a you're not john smith? You know, you're i remember correctly Iranian descent. Yep. So kind of like to just kind of like touch on that for us a little bit. Sure. Sure. Yeah, I think personally, I've never experienced any bias or prejudice with you. 35:00 is really, you know, it's a testament to again, the folks in Kentucky and in Louisville. Beyond that, honestly, if there's any reactions again, I'm not familiar with it. With that said, I think that in some ways ironically, it's actually in line with the history of bourbon and American whiskey. 35:19 The entire American whiskey is predicated on story of outsiders and the people that are essentially unsung heroes, right? So if you think about Mary Dowling, as an example, Mary Dowling was the first woman who owned a Kentucky bourbon distillery, nobody really talks about Mary nobody knows about or Bernie Brown who was an African American woman and the frontier in Missouri, not only making whiskey was selling whiskey, right? So we're there is another gentleman, jokey, jokey, Tucker, meaning this is a Japanese American, who ended up in Chicago and was on the forefront of all the stuff that we're doing in terms of science of distillation, with the impact of yeast on enzymes, and so on, and 36:00 so forth these are all people that you know have been part and parcel of the industry but nobody knows about so for me it's actually an opportunity to come to the fold and say look you know i'm proud of my heritage i am proud of being an american and more importantly i want to be a part of this movement that just like johnny appleseed we're going out there spreading the gospel and telling people about what an american spirit really is about yeah do you find it difficult because you don't have that connection to whiskey except recently you know through your wife like most people starting up in the distiller they have like some family lineage or something where there's there's one beam and every way like there's the beat the beat around here is he got it 36:43 yeah i mean you know look in kentucky you can't you can't be from kentucky and not have some kind of a connection to whiskey making right everybody traces their ancestry in one form or another two to whiskey and i think from that standpoint you know do i have a disadvantage 37:00 I don't know if it's a disadvantage because I think in a lot of ways, sometimes in any industry coming from an outside perspective, it is an advantage on its own right. So for me as an example, we decided to build it an urban distillery, we decided to build a distillery and design a package, it's a little bit different, because we wanted to bring a different perspective to the fold With that said, you know, we are building on the shoulders of giants here, the tradition of Kentucky is bar none. And we're really proud that we've been embraced to to be part of this, this group. So with that said, you know, 37:35 it's it's something that I think it's part and parcel of who we are, and I hope people get to know us and, and judges for who we are rather than what their perception is. Sure. So go ahead, right. Well, I was gonna say so you have a psychological background, right? Yeah. So can you talk about our give us a breakdown of your study of the bourbon consumer and the outlaw like what is that 38:00 the mindset of a barber consumer to, you know, analysis of you hear about No, no, I'm not doing it selfish. 38:07 Just for our fans out there? Well, let's see. I don't know about the bourbon consumer so much, as much as I think it's about what we're doing and what we're trying to create here. I think this goes back to maybe an earlier point you guys made, I think what is a differentiator for us is that I've been mindful of creating a space where we can create new things. But I think as a psychologist, I learned for years, most of the people again came to my office for one reason or another, we're stuck. You know, as human beings we need to create, it's all about loving work, loving your family, friends, or finding something you're passionate about. And if you don't have that, you fall ill I mean, it's a real traditional classic psychology kind of theory where we don't produce something do something you love. you're prone to falling, falling sick. So my passion 39:00 has been to do something that's new and original. And I've been fortunate enough to have the expertise to create a space where other young, vibrant excited people didn't want to be part of this if join me so we got a really different approach even to to make an whiskey we do not have a master distiller as an example. We approach it as a collective effort. This is really a lesson I learned from people like Larry and Dave and Jim. Well for master distiller so Master, it will tell you that's the cockamamie title, right. I mean, Jim would basically say, look, I never put a liquid in a bottle without my entire team having a consensus before it goes on. And I would never even consider not acknowledging the guy did make the grain selection to other folks have been part of the process to maturation. And that to me felt like it's it's something that I want to embrace because master distiller and a lot of ways is a is a term that designates an individual hero, and we want to highlight all the heroes in this process, obviously 40:00 It starts with my story. But what's happened? We have over 200 years of industry experience on our distillation team. These are guys that are all contributing, right and they all deserve kudos. So you're talking about disruption or people like in the new in any business you have the first it's kind of like a line or like a they call it the long tail like you had the first people that I'd say the bell curve, you know, you have your early adopters, early. 40:27 Exactly. Any of the people that wait to see okay, what's going on? So who are your first early adopters who they've been for rabbit hole, kind of the two people. My Chief Marketing Officer Michael immortality and Kaveh Talley or head of operations. There are a number one into hires for us. Michael was in Toronto he was at that time just finishing up 40:52 stinted Master Chef Canada, a couple of restaurants there and an entrepreneur and heart himself and 41:00 Call them up, came out here told me I'm bacha crazy for wanting to do this. And a week later he moved out. 41:08 Cameron tally Cameron was a master's in chemical engineering from U of l was at wild turkey. He actually was on the same team with Larry, you built the turkey distillery and I went to brown Forman for a couple of years. He felt that he wanted to spread his wings and do something different. So when we started designing, developing the distillery joined us to those guys were number one and two, they didn't really took a chance on me. And without them, we wouldn't be here for sure. Lot. Yeah, that's awesome. I was more wanting to know who had been those early adopters, Mars customers like know, is rabbit hole who's been embraced by Who are you like going after as those early disruptors? You know? Yeah, as far as consumers are concerned, I think that it's been a combination of, you know, like folks like, on the other side of the bar, right. Dave Kaplan and Alex de from death and co were folks that we talked two years ago. 42:00 Aside from the distillation guys, I wanted to make sure that folks that are on the front lines of essentially pouring and serving this product are behind us. So those guys came in and I wanted to make sure that that community is able to taste our products give us their not of approval, their feedback, whatever. That was really the beginning of it. And you know, there was people that liked it and there's people that were not too crazy about it. I think we had the kind of the range if you would, our ultimate goal has been to kind of go after some folks that are new to the fold. I think the toughest consumers initially especially being unlovable where folks that you know, we're kind of source if you would, the people that have identified their brand and they don't want to, you know, they have a high standard if you would, and it's really hard for them to embrace the name, a new name, especially a you know, an outsider coming in, do whiskey geeks annoy you or connoisseur 42:54 as somebody new imagine just like you know what, you have a product and you have a 43:00 focused, like you said, and I'm sure it's a thick skin. Well, you can't please everyone and you got up. At some point, I'd be like, well, this isn't this isn't the product for you. We're not going after you. So like, I guess talk about dealing with the negative feedback from you know, those connoisseurs who like maybe haven't given you a fair shot or whatever. Yeah, hundred percent. I think that the earlier when we released we had some kind of, you know, back and forth with some of those folks that were commenting on social media or other other platforms. You know, at the end of the day, just as you said, we knew that we're in it for the long haul, and that we're going to have critics. And there's nothing wrong with that we're not going to be everything for everybody. What we have to stay focused on is making sure we produce quality and distinct products. And and that's it and be who we are, I'm not gonna be able to be somebody I'm not and they're going to either like me or or they're not. And Either way, it's okay. For me. As long as you're drinking bourbon. It's okay. It's all good. 44:00 So yeah, kind of dovetail on to that. Let's talk a little bit about the pricing aspect. Because you know, you look at the economies of scale, that larger distilleries have had the luxury, they've got time. They've got stock. And you know, this is this is something that we see in a market where people are trying to whether they're trying to recoup funds of putting up a product that's either maybe not mass market ready or anything like that kind of talk about your strategy that went into pricing your product, because I think at the lower end, it's around 45. And then sometimes depending on the country, it could be somewhere around 70. So kind of talk about that. Yeah, the range of the product prices is somewhere in the mid to late 40s. And then for the Sherry cask is in the 70s. 44:47 We did a competitive analysis essentially with other emerging brands and other brands that are kind of in that same vein as we are and that's where the pricing really came to be. Now add to that the fact that we 45:00 The the grains, the barrels, the process in terms of even putting in the barrel and hundred and 10 proof rather than 125 put into that bottle at 95 proof rather than a lower proof barrels that are essentially not only charged but toasted and chard always would fire rather than gas fired. Those are all elements didn't went into our overall thinking of where do we position this? Now I'm really proud of with the products that we have out there. And I think that the price point compared to what's out there is fair and balanced. Now I know that not everybody is going to like that or agree with that. But I think once we tell the story of what goes in the bottle, what goes into liquid what goes into the products, then I think it's a different proposition. And I think we've had more and more folks come and say okay, now it makes sense. Yeah. While you're placing it over here. Let me show you my P amp L and you'll you'll figure it out. 45:54 Like this, like it's not just some random number thrown out there. That's right. That's right. But at least from 46:00 I understand most of the whiskey is around two years old. No, now we are initial release was little bit about two to two and a half years old. And let me tell you a little bit about the thinking behind it because I would have never released it. If I didn't have particularly Larry's kind of Thumbs up if you would, because I really value his expertise and input. 46:21 Our liquid given the combination of being distinct, and also the way it tastes, the time we felt that it's, it's a good time to release it for a small local market. So initial release was essentially just in Kentucky and Illinois, Illinois, being my hometown of Chicago, and then Kentucky being our hometown here, and then slowly regroup. So now the liquid in the bottle is basically approaching four years old, so about three and a half to four years old on average. And that's where it is, and we're by end of these This year, we're having basically four year old as an average moving forward. I think part of it was, you know, the reality that there's a little bit of a pragmatism into it. That 47:00 After five six years it's time to you know if the liquid is good go to market but go about it in a measured way. And part of it was the reality that we felt that as a team that it's it's distinct and can stand on its own. And so I guess one of the other things is Believe me, Ryan I we've gone down this path we know we know we know that new labels are expensive and you know, if we look at like what peerless has done so peerless started off with a two year right, and then now it's a three year and a day, they age stated as they keep going, is there something that's prohibiting you from putting the age statements on the bottle? Well, the age statement is on the back of the label, we don't put in necessarily on the front, but in the back label, it indicates exactly what how, how old it is. And, you know, 47:41 it's going to continue as long as you know, we have our products. I think age is something that's relative. For me, it really depends on who's making it what's in the liquid. There's a lot of variance between between products. And I think one of the things that for us is really significant and that is in the barrels. I did a lot of experiment. 48:00 mentation, looking at those that are gas fired not toasted and barrels that are toasted and chard and wood fire. I can't tell you and I would love for you guys to experiment with that and see it if you haven't already, it's night and day, you know a two three year old toasted and chard barrel with wood fire, the color is an your your listeners are not going to be able to see it. But it's closer to our gym, as opposed to what we have. So the flavor, the color, the their readiness, if you would as much closer to where we would like it to be. Then, if I was using a different type of barrel and maturation process, do you think that you're finding some appeal to those whiskey geeks? Those whiskey enthusiasts or what do you think is something that's an angle that people can really latch on to that they can say, you know what, let's give this a try. Yeah, let's go on the journey with you. You know, 48:52 I don't know if there's a particular angle other than being able to talk about our story and the story being is essentially 49:01 Trying to take a tougher path to create genuinely a unique product. Right? If you want a high right bourbon or a blend of high right bourbon from a GP all day you can go get it with a lot of different brands. If you want a product that's truly unique with grains that you've never seen before with the combination you've never tasted with the type of barrels we're talking about or type of Merrill Lynch me and so on and so forth. Then this is this is an interesting proposition give it a shot and see what you think. So I also kind of want to touch on your your relationship with with different company or Devin co What do they go? Is it definitely Oh, yeah, go Yeah, I was like, company might be a little too long. But kind of talk about your relationship with them and what they're bringing to the table for you to you know, this is an overused term, but creative partners was really 49:55 it the risk of being corny. They've been solid creative partners for us. 50:00 First was getting in some ways, the approval of people that we really respect in terms of their palates and taste and aspirations within the industry. And then secondarily, the realization that we actually work really well together. Right. So they've they came here, and we have had a lot of interesting discussions in sessions about what do we want to do in terms of making sure that more people discover bourbon. So for most consumers cocktail is the first entry point, right, given their age and circumstances, not everybody goes to a sipping experience out of the gate. So we wanted to have the best one of the best cocktail makers out there to really partner up with us to showcase our product. And that was the thinking behind it. That was also the thinking behind making sure that the products go in the bottle at a higher proof in order to make sure that the flavor comes through even if you mix it with other ingredients. So I'm gonna take this on a different angle because it's kind of funny that you know 51:00 We talked to a lot of master distillers, you talked a lot of brand ambassadors. And they all say you've got a tailor to those people that are behind the bar. Because they're the ones that are pouring your product or the ones that are doing this. They're selling it for you. Yeah, they are that they're on the front lines doing this doing this the hard work for you. However, on like, the wiki geek side, they're like, Okay, well, I'd rather have a product that I can sip neat. So do you think that maybe there was 51:25 there's some, some confusion or some butting heads and these whiskey geeks and say, like, okay, like, Am I am I more tied to a product that's really marketing themselves from more of a cocktail industry? Or am I getting a product that I can really like sip whiskey neat? You know, 51:41 for me, honestly, guys, if I think about consumers, be at the whiskey geeks or other folks. I'm on the wrong track. You know, seriously, because I'm going to be subject to the women women have, you know, people, people's opinion and perceptions, and some of it could be just fad. You know, I think 52:00 in any industry, if you really want to make a mark, you got to be true to what you believe in. And, you know, sometimes it's a gamble, it might not pay off. But I think that's kind of the way we're approaching it. At the end of the day, you know, we feel that the products have to stand on their own. And it's about celebration for us, right? To me, making whiskey or making spirits really spirits is the best of humanity. So if you look at around the world, every culture, every nation has its own version of a spirit, right? That's one of the things it's kind of a binding experience for us. So, you know, you know, 52:34 as long as you're sipping it as long as you're enjoying it, as long as you're consuming it in any shape or form. be adding cocktail or not, that's to me what's important. I don't want to be a snob about saying this is the only way you can drink our bourbon or, or should because, you know, it's all about bringing people together. And if you're able to do that and enjoy it again on ice or without ice with whatever mix or no mix. That's all 53:00 Hey by me sure so I mean you say you don't care what people think which that you have to have that to be an entrepreneur but what what do you want or the story of the people should they tell themselves when they look at your product and I see it on the bar like what because when you see a brand or some there's there's something connected to what do you think that is for you guys? So don't get me wrong. It's not that I don't care about what they think I'm not going to allow 53:26 people's comments on social media sure to change course Riley Yeah, exactly. But otherwise you're going 50 different direct hundred percent one day somebody is that this and then 100% it six times a day. That's right. With that said, I want them to see rabbit hole is synonymous with innovation, quality, and making distinct products that are genuine, that's what I want. I want them to know us long term as a company and a brand that we're here to make good good quality spirits, particularly quality whiskey. That's the main objective. 54:00 So speaking of long term and objectives and business again, you know, when we when we talk when we think about the money that's being put into distillery, your long term goals and aspirations. Is it is it you're looking at this as an opportunity for generational sort of continuation? Or is it saying, I mean, don't get us wrong, like, if if somebody wanted to buy out this podcast? We feel like we were like, all right, so like, right it's the check. Because a lot of people seen you know, like how Western Kentucky out and they're enthralled with and investors especially are like, let's get into bourbon game, build a brand and then let's exit so you know, cash and so what's your be hag? What's your big, hairy, audacious goal? Yeah, you know, if you're asked me what I want, I'm looking for a multigenerational legacy Brown. That's what I want. I want this brand to stand long after I'm gone. Now with that said, you know, 54:54 are we going to entertain or talk to strategic partners? I think it's likely because 55:01 Be it 55:03 on your own or with partners. The reality of sales and distribution in today's market is that the big guys have learned from the craft beer and the wine movement where they're not complacent anymore, right? They're putting a lot of dollars and a lot of support behind it. So it's tougher for an emerging brand or small brand to get the share of mind of distributor and ultimately the consumers every position placement in that back bar in some ways, you gotta fight for it. It's a battle, right? And that requires money. So we've decided to do something I think unique in this was the original idea when I was kind of in that entrepreneurial business side of it, where we designed a distillery where we have the capacity to be able to do what others did for me in terms of contract distillation, right? It does two things. One, it brings really genuinely people that want to do some interesting different things and I want to kind of give back just like they gave me the opportunity. The other 56:00 thing is that that revenue is going to be really essential for us is essential for us to be able to develop a robust plan so we can make sure rabbit hole can actually be out there and compete with the big brands so i can you know get to my vision of having a long term multi generational brand 56:18 so just those earlier about you know contracts selling the nda would do you make your deal people purchase you are they allowed to explain where the sources from we're very proud of anybody who wants to talk about what we're making for them and generally the variance is on what they want you know some folks talk about it some people are want us to talk about it some people don't but the other way around absolutely i don't have any problems in any of the folks that we're making whiskey for to be able to go down a rabbit holes making our whiskey for us right now talk about roadmap a little bit let's let's talk about what's what's what's the business going to look like here in five years what's the what are the products going to look like in five 57:00 years, kind of kind of see, like, give us an idea of what what's gonna be happening here in your home base as well as what consumers out there can expect to see on the retail shelves. Yeah, so 57:12 the different bourbon recipes that were talking about earlier, one of the things that we're going to be doing in the coming years is beginning to release different types of bourbon out there. So we have the four grand right now. We have a high right that's coming out sometime third quarter of this year. So that's like the next line extension if you would, that we have we are also doing some finished products. But with that said, part of what we're working on right now is a new packaging architecture because I really want to make sure that there is a distinct difference between our bourbon and rye whiskeys straight bourbon and rye whiskeys with our finished bourbon and finished whiskeys. I don't want to confuse the consumer so we're working on a different package. So we can clearly distinguish those types of products and begin to 58:00 Roll out some of these new bourbon recipes in the coming years. We're also looking at a cask strength release in the fall of 2019 this year and those are kind of the immediate stuff but long term I'm hoping in the next five to 10 years we are helping consumers just as it happened with beer and wine are able to get more and more educated know the difference between let's say we did bourbon versus high rye versus you know for grain and ask about well what's in this for grain so on and so forth really elevate even more the level of IQ of whiskey consumers was it would all be under like the rabbit hole name or brand or will there be like different brand names for all the all the Bourbons are going to be unwise are going to be under the rabbit hole brand and and that's really the premise now we are doing some other experimental stuff with different types of spirits you know that we have a gym did we are finishing in our rye whiskey cask and we are experimenting with some clear liquids as well. 59:00 I think that even though you know, rockers out, right, yeah, I was like fresh ears just perked. Yeah, we're going the other direction. We didn't start using vodka. But I think you know, vodka is is is a pretty versatile product. And I think if we can just like the gym, do something unique and put our own fingerprints on it, we're open to doing that. So that's kind of in the thinking phase right now as well. Yeah, I mean, I see that as a good connection with you have with with death and co you know, because you, you, you're

Andy Hay joins The High Button to talk about his journey as one of Canada's top chefs. In 2018 Andy was the runner up in MasterChef Canada and instantly became a fan favourite by creating local inspired dishes. Now, Andy has opened up his own shop, here on the east coast and is learning day by day on how to operate a kitchen. A great listen for anyone trying to dive into something they're passionate about. Ep #196

As 2018 is coming to an end, I wanted to take some time to share my adventures and misadventures this year.  It has been a world wind of lessons learned, lots of trail and errors, victories and laughter. In this episode - I share: A new health discovery My 2018 adventures and lessons learned - there are lots of them! Discovering my own voice The joys of pivoting The 2018 goals - did I make them? Plus, I share my 3 big goals in 2019 2018 was an incredible year for me, I’m can’t believe how much I’ve learned and grown. And how many times, I had to learn to be gentle with myself. As an entrepreneur, we know that time is always a challenge and there is never a shortage of a list of things to do. And honestly, I forgot to take breaks, like real fun social breaks. I was substituting my corporate work alcoholic behavior for another kind.  That was definitely not the intent. In fact, I went to an off-beat innovative hormone specialist to find out more about my autoimmune condition, because I get no information from regular doctors. She did all the different tests and many other types and the results made me laugh, cry and pause for reflection. My cortisol levels were super high! Yup, stress. I’ve been internalizing stress. Do you remember that book ‘Don’t Sweat the Small Stuff’? Well, we may not need to ‘Sweat the small stuff, but we need to deal with these things & not ignore them’. We can ignore the one off small things but, we cannot ignore the trends of small issues, that become medium or large ones. So, I’ve made some small changes in life.   One, I’ve started to only plan to do 3 key things each day, 3 outcomes - two work ones and 1 personal one. Many of the projects that I’m working on are pretty big ones, so I need to break things down into manageable tasks and across a realistic duration.    I’ve started to plan more fun items over the weekend. I put a list of together of some close friends & family that I absolutely adore and made sure that I’ve made some plans to see them and doing some fun things with them. In fact, you know that I’m a huge Masterchef fan. Well, two weeks ago, thanks to my googling and advance planning, I got to have dinner prepared by Masterchef Canada Judge, Alvin Leung and the Masterchef Canada 1st winner, Eric Chong.   And sleep… I now, turn off electronics by 10pm at night and don’t look at it till the morning. It has made a big difference in my sleep. I use my Google Home to set the alarm and play my radio/news and it’s really made a difference in my sleep.   Okay, 2018: The adventures and misadventures. There were 3 goals that I had made in 2018.  The 1st one was to re-brand CanInnovate. I dropped the ‘h’, so that it's just CanInnovate. We even cleaned up and developed a richer website. The 2nd goal, was that I was going to develop an online course. Taking the corporate world & management consulting best practices and unleashing it for others to benefit from. I got a little sidetracked, when I got asked to teach at George Brown College, Intro to Management Consulting. I ended up teaching many of the topics, which means. That lots of materials have already been prepared. I may be delayed in this goal, but I will be having a free webinar in Jan 2019, where we are going to talk about sales proposals and the top 3 mistakes that people make. January is the beginning of a new sales cycle, so a great time to start thinking ahead. I’ll put the link in the show notes, so that you can easily register. Completely free. The 3rd goal, was that I wanted to give back. I love volunteering and helping others. I actually did some research on a few different organizations, however, I couldn’t understand how much was being given to charity and how much was administrative fees. I like transparency. So, I met up with an old colleague of mine, who just sold his business for a fair amount of money. But, he started a charity, where he helps underprivileged by providing access to Education and Healthcare. He’s a good man, with great values. He does it because he has daughters and wants to create something that they can be proud to be part of.  I really believe that education and awareness Is instrumental in overcoming any obstacles & perception challenges. So, I will partner with an organization that has the same set of shared values. There were a few big lessons that I learned this year… One- I had to make some staff changes.  I wish I had done it earlier. In fact, on episode 19 with Alain Gorbeau, from Farmlead, He had given some great advice. Learning to really have the discipline or be able to realize faster that you’re in one of those situations and pull yourself back when you’re tempted to either hire someone that isn’t exactly right or to make excuses for someone that just isn’t fitting for whatever reason. Alan Gorbeau, Farmlead Oh boy… I didn’t do this properly. I didn’t trust my instincts, I kept thinking that I haven’t coached them enough or that I’m not clear enough. I took the blame. Nope, not any more. I need to trust my instinct. I need people that can help drive things forward, with minimal supervision. I have hired experienced people, so I need them to step up to the plate and be the CEO in their own domain. So, that was a big ‘aha moment for me’ Second lessons learned - I need to stop over-planning things and get faster into execution mode. I need to let go of my wanting it to be perfect. I can’t help it! I love what I do and I want it to be perfect. I’m just passionate at what I do. However, I do recognize that time is a precious commodity and there are places where I can go to get additional support.  I’m going to switch into 10% planning mode and 90% into execution mode. Lastly, The Value of Pivoting. I often forget that I can shift and move and make changes, whenever I want to.  It’s actually quite fun. So, we decided to pivot. It’s the management consultant in me. As these Innovators share their best practices and lessons learned. I also wanted to depend my knowledge and skills in this area by offering masterclasses, where we can gain those tactical skills. We’ve had a few of these masterclasses from mindset (Episode 45: Innovation Mindset), negotiations (Ep 57: The Art of Negotiation), vulnerability (Ep 58: Vulnerability is the new advantage). We have lots more coming. It’s really imperative to stay on top of industry trends, update our skill sets and not wait, for our bosses to guide us. We need to take control of our careers. So, being that I’ve learned that pivoting is a good thing, I've actually only planned for Q1 & Q2 of 2019. That way, I can be open to shifting and conducting lessons learned. Who knows where the future will take us. So, what’s in store for the next six (6) months Publishing my Networking book - it’s nearly done and I can’t wait to share it. It’s inspired by my students at George Brown as this was a topic that they wanted more help in. The idea is that it’s about connecting as individuals for multiple reasons, not just for career development. We all have different reasons, different challenges - so, whether you’re looking for career opportunities, or new friends or new relationships. It’s about connecting with people that share common values. Conducting free sales webinar & even local workshops- I’ve already got the materials developed from the course I taught and I’m going into execution mode. You can find the link to register for the free webinar in the show notes. To finalize the volunteer partnership, so that we can start to make an impact on the world. I truly believe that education and awareness is instrumental in overcoming any challenges and obstacles. If children start teaching their uneducated parents, then we have a hope for the future. We need to provide opportunities for those that don’t have that privilege. I’m pretty excited about 2019 and all the new twists and turns that I’m about to discover. My new year's resolution is to continue to push the boundaries and unleash my curiosity. Every time, I try something new a new adventure presents itself. Thank you for being part of my journey and I really can’t wait to hear about your new adventures in 2019.  I really wish everyone a very happy and healthy holiday season that is filled with lots of love curiosity and laughter! Get some much needed rest and lots of TLC.   Talk soon!

Ever sit around wondering what’s been going on the last few weeks in Accessibility? Find yourself craving the need of listening to three old guys talking about a bunch of accessibility news topics while trying (and usually failing) to stay on topic? Well buckle up, this week’s show is for you! Rob, Ryan, and Steve fill us in with some of the last few week’s of interesting news stories before welcoming back Alexis Hillyard to the show where she fills us in on how her YouTube channel, Stump Kitchen, has been doing since we last talked and her audition for MasterChef Canada. Show Notes Samsung Files Patent For New Braille Input on Smartwatches https://coolblindtech.com/samsung-files-patent-for-new-braille-input-on-smartwatches/ Vision Improving Nanoparticle Eyedrops Could Improve Visionhttps://www.digitaltrends.com/cool-tech/israel-eyedrops-correct-vision/ Scientists Create World’s First 3D Printed Bionic Eye  https://www.express.co.uk/news/science/1010794/cure-blindness-bionic-eye-3d-printing-medical-breakthrough-science-news  Amazon Announces New Line of Productshttps://www.thurrott.com/smart-home/175683/amazon-announces-a-smart-home-tsunami  Restaurant Wants To Use Marijuana To Ease Lobster’s Suffering https://www.nytimes.com/2018/09/21/dining/lobsters-marijuana-cooking-restaurant.html Stump Kitchenhttp://www.stumpkitchen.com AT Banter is brought to you by Canadian Assistive Technology, providing sales and training in Assistive Technology and Accessibility with over 30 years of knowledge and experience. Visit them online at www.canasstech.com or call toll-free 1-844-795-8324. Need repairs on your device? Chaos Technical Services offers service and support on almost any piece of Assistive Technology, while also providing parts and batteries. Visit them online at www.chaostechnicalservices.com or call 778-847-6840.

My guest today is a finalist from season 4 of Masterchef Canada, host of producer of Red Chef Revival, owner of Seventh Fire Hospitality Group, and has a number of projects coming up. Check out his instagram @seventhfire   Also if you are interested in Divescapes tickets head to www.divescapes.ca.   Be sure to head over to my Patreon page and show some love for the show

Ben Miner is a Canadian hero of stand up comedy. He is a hilarious touring headliner and also a master chef who has actually been on Masterchef Canada! Ben hosts Comic Stripped on SiriusXM radio where he showcases all stand up comedians but most importantly Canadian stand up comics, and The Basketball Court, which is of course about basketball. We talk a lot of great stuff and have a blast. Have a blast with us! Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

We break down the double elimination twist, who will win the title of Masterchef Canada season 5 and an exclusive interview with eliminated home-cook Nadia.

We are breaking down the strategy used when picking teams for a team challenge, how the pressure tests made us feel all the emotions and guess who's winning our Masterchef Pool.

We are breaking down the tag team challenge, our favourite diner foods and we find out who is leading in our THYRST Masterchef Pool

We split the cast up in our very own THYRST Masterchef pool, we talk the emotionless Becky and how Masterchef Canada is a stressful show to watch.

MasterChef Canada - Top 8 Pressure Test by @thisisthyrst

The Demon Chef Alvin Leung is in Toronto filming Season 5 of MasterChef Canada. Alex Ross chats with the 3-star Michelin chef about growing up watching the Toronto Maple Leafs, the origins of his Demon Chef moniker, and his love of Detective Columbo. While back home, catch Alvin cooking for his Toronto friends and family at his first Canadian restaurant, R&D (Rebel & Demon) with MasterChef Season 1 winner Eric Chong on November 22nd and 23rd, 2017. Get your tickets to Four Hands Dinner with Chefs Alvin Leung & Eric Chong – Nov 22 & 23 R&D Restaurant MasterChef Canada The Demon Chef on Twitter Bo Innovation Website

In this episode we talk to Matt VanderHelm of Master Chef Canada season 4 Top 8 finalist.

On this episode, Mike and Kelly chat with Tammy Wood and celebrate 1 year of podcasting! Tammy Wood was a Top 8 Finalist for Master Chef Canada, an author, food columnist and host of Saucy’s Got Game Cooking Show airing on Wild TV this year.  This is Episode 1 in our four-part series highlighting the BC Interior Sportsman Show. http://www.bcinteriorsportsmanshow.com For more information on Tammy and Saucy's Got Game, go to  http://www.saucysgotgame.com/ This episode is sponsored by North Arm Knives. Go to northarmknives.com Connect with the Rookie Hunter by going to www.therookiehunter.com And follow us on Instagram @rookie_hunter_podcast

The first guest on our experimental Comics on Comics series, Comedian Ben Miner is the host of Comic Stripped, an interview show with comedy’s biggest names, on Canada Laughs – Sirius XM’s uncensored comedy satellite radio station. In addition to being a stand-up comic since he was 14, he’s also come in the top 16 of Master Chef Canada and absolutely loves comic books. He gives us an inside look at life as road comic, tells us why he hates Hugh Jackman as Wolverine, explains why diversity in comics has its limits and then pitches any listening artists on the best creator-owned comic book idea ever – The 10 Minute Man.@BenMinerCanada Laughs

Chef Claudio Aprile has been cooking for decades and his culinary journey has taken him from a Brampton doughnut shop to Michelin starred restaurants in the UK and Spain. He is a dignified presence as a judge on MasterChef Canada and a consummate gentleman.

My guest today is food blogger, Masterchef Canada contestant and creator of dailytiramisu.com, Julie Miguel In This Episode Julie And I Discuss: Her journey into cooking How she developed her skills Where to find cooking inspiration Advice for newbies in the kitchen Balancing cooking with a busy life and family The creation of her blog […] The post RW 065: Improving Your Cooking Confidence With Julie Miguel appeared first on Regained Wellness.

It's the first SaskScapes podcast recorded live in front an audience at the Milestone Library. Kevin Power and his guests Deanna Brown and Jim Hadfield talk about everyone's favourite subject - FOOD!  Deanna Brown has put Milestone, SK on the map by being one of the finalists of the wildly popular television show "Masterchef Canada". Jim Hadfield has had a life long career in business and took that savvy and his passion for baking and founded his own company "Jim's Buns" - and based on his loyal client following, his buns are a hit!  And amidst all of the fun and laugher of this episode you might even pick up a tip on what foods to have with you should you find yourself stranded on a deserted island.

Scene & Heard with Stuart Derdeyn talks to MasterChef Canada Season 2 winner and Surrey resident concrete contractor David Jorge (@concrete_cook).

The first season of MasterChef Canada was a huge success and CTV has announced that they have ordered a second season of this hit culinary competition series. Casting for Season 2 is open right now at http://ctv.ca/MasterChefCanada Are you on the fence about submitting your application? Perhaps your application is 80% completed and you need that extra push?  Natalie from PegCityLovely chats with Mike Green, top 5 finalist from Season 1 of MasterChef Canada about the audition process and his experiences. Mike gives some fabulous insight on the mindset home cooks need to have in order to audition. Mike Green's website: http://www.mikegreen.ca Mike Green's Twitter:: http://twitter.com/miguelgreenbalm Mike Green's Instagram: http://instagram.com/plumsverde Home cooks from Western Canada (BC, AB, SK, MB, YK, NU, and NT) are encouraged to apply by June 8, 2014 for an opportunity to be interviewed in person by producers. MasterChefCanada Twitter: @MasterChefCDA MasterChefCanada Facebook: facebook.com/MasterChefCDA MasterChefCanada Instagram: @MasterChefCDA

The first season of MasterChef Canada was a huge success and CTV has announced that they have ordered a second season of this hit culinary competition series. Casting for Season 2 is open right now at http://ctv.ca/MasterChefCanada Are you on the fence about submitting your application? Perhaps your application is 80% completed and you need that extra push?  Natalie from PegCityLovely chats with Mike Green, top 5 finalist from Season 1 of MasterChef Canada about the audition process and his experiences. Mike gives some fabulous insight on the mindset home cooks need to have in order to audition. Mike Green's website: http://www.mikegreen.ca Mike Green's Twitter:: http://twitter.com/miguelgreenbalm Mike Green's Instagram: http://instagram.com/plumsverde Home cooks from Western Canada (BC, AB, SK, MB, YK, NU, and NT) are encouraged to apply by June 8, 2014 for an opportunity to be interviewed in person by producers. MasterChefCanada Twitter: @MasterChefCDA MasterChefCanada Facebook: facebook.com/MasterChefCDA MasterChefCanada Instagram: @MasterChefCDA