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Today's episode features a double header as we continue with the Lobster Oil Legacy from father to son. Hugo Couton joins us in this clubhouse episode, and shares his motivation for creating a food industry-related podcast and how it serves as another way to promote their niche product, Lobster Oil. He discusses his experience and struggles promoting the product, including using social media and in-person presentations to generate interest. Hugo shares the story behind his father-to-son Lobster Oil Legacy business. This began when his father introduced it as a substitute for bread and butter at the well-known Cannery restaurant in Vancouver. Hugo speaks about the joy of growing up around a father who is passionate about culinary arts, travel, and trying different dishes from around the world. Overall, the episode highlights the unique story and process behind the creation of Lobster Oil, as well as the importance of networking and promoting a niche product.

Season2

Welcome Chef Steven Leung as our new cohost.

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