On this weeks podcast we have longtime supplier and hospitality veteran Jenice Yu of EatFish.ca Jenice comes from a very strong food and supply chain background, she has been part of it most of her life. Her family, seafood wholesalers themselves, set the stage for Jenice's life long passion for fresh and delicious seafood. We chat about her experiences, her working for Bruno Marti and becoming an extremely successful entrepreneur herself. I hope you enjoy our chat.

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On this weeks episode, we chat with Certified Master Chef and Educator Tobias Mcdonald. Currently on faculty of Culinary Arts at Vancouver Community College. Tobias and I discuss his time her in Vancouver going through his apprenticeship and working with very strong mentors such as JC Felicella, Scott Jaeger and Bruno Marti. We then go through the challenges of the Certified Master Chef program and potential pathways to improve the entire Red Seal and cook training system. I hope you enjoy the chat as much as I did.

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On this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September.

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On this podcast we talk about the recently announced opening of the brand new Chefs’ Table Society of BC Culinary Commons. a brand new brick and mortar space built as a new community hub for our Culinary and Hospitality people throughout Vancouver, British Columbia and Canada. The Commons will have a large reference library, archive of menus and restaurant memorabilia, an event space, continuing education, podcast studio, not for profit incubator, and so much more. Officially opening October 14th.

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On this weeks episode we have Executive Chef of the Fairmont Pacific Rim, Damon Campbell. A native Vancouverite with very deep ties to our whole Culinary community. We have a great chat about the business of being a Chef at a hotel, the Culinary Teams and where technology is helping in the kitchen. I hope you enjoy our conversation.

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On this weeks episode, an absolutely massive announcement from the Chefs' Table about the brand new Commons by CTS space. Also we have a long time friend of mine and of the CTS, Chef Brodie Swanson of the Haida Nation. We chat about his history, wild foods, fishing, foraging and indigenous agriculture. I hope you enjoy the show.

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On this weeks podcast I am very happy to chat with an amazing Chef and incredibly knowledgeable wild foods expert, Robin Kort of Swallow Tail Culinary Adventures. We chat sustainability of our foods and our people of the industry. After this podcast please take the opportunity to join Robin and her team on a mushroom picking or wild foraging adventure, It will open your mind to flavours you did even know could exist.

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On this weeks podcast we have long time restaurateur and business owner Calen McNeil from Victoria. His first venture into the hospitality business was over 25 years ago and the restaurant is still running very strong in Victoria. Zambri's is my favourite Italian restaurant around and if you are in Victoria make sure to go and check it out. Calen also runs 5 outlets of his fast food concept called Big Wheel Burger. We share a lot of the same ethos of good affordable food, done fast and right. I hope you enjoy his history and insights into the business.

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