Today I speak with Chef T about his food, his evolving business model and the things that inspire him to keep cooking.

Eric and I discuss his journey from line cook to CDC at North & Navy. He walks us through the NoNa curing program and our approach to running a high end kitchen.

Today I speak with the Knife nerd about how he switched from the kitchen to retail and how his experience as a chef informs his business practices.

Today I am joined by Caroline Murphy and Emma Campbell of Corner Peach. We talk about their recent expansion, how they got there in the first place and everything in between. I hope you enjoy.

Anna and I discuss the wide variety of culinary experiences she has accumulated as well as her new career focus. Hope you enjoy.

Two of my favorite people, Vicki and Jonas are producing some incredible sparkling wines that have helped put PEC on the map for serious wine producers. We discuss how they decided to make sparkling as opposed to still wine, their collaboration with David McMillan, the LCBO and balancing life and business on a farm. I could talk to these guys for days, and hopefully I will get the chance after COVID!

The onset of the pandemic was the beginning of a long struggle for almost every restaurant. For my guests it was unfortunately not the start, but another hurtle to overcome directly on the heels of a year and a half of construction. We talk about how they continue to stay positive despite multiple curveballs. Mark and I also talk about skateboarding.

Trish and I discuss her journey through some of Ottawa's best kitchens, her Kombucha company and her online local grocery store