In this episode, we continue our conversation with fellow instructor Eric Cheng about how becoming a teacher has influenced his learning. And how his basis in technical training has allowed him to freely take on other challenges in the food and beverage worlds. 

Another one of our instructors, Eric, joins Tony and Jonathan to talk about his background, his love of knives, French omelets, and Japanese cuisine. 

In this episode we discover how Douglas actually made the shift from chef to knife retailer. 

In this episode, we're happy to welcome knife guru extraordinaire Douglas Chang of Ai&Om Knives...a local Vancouver knife shop. We talk a little about how he got into knives and his journey through the restaurant industry. 

Allison is back to finish our conversation about inspiring yourself.

In this episode we bring back Alison Kent from The Home Kitchen to talk about something a little bit more personal than designing a kitchen. Instead we talk about feeling comfortable in your own space and how to surround yourself with inspiration while cooking. 

Tony and Jonathan talk about what a joy it is to teach the enthusiast learner right now. And how people have really stepped up their cooking game during the pandemic. 

In this episode we talk about where to buy your meat. That includes developing a relationship with a butcher...or even a farmer!

In this episode we are pleased to be joined by Alison Kent of The Home Kitchen to talk about designing your ideal kitchen. You can also find Alison on Instagram @ak_thehomekitchen

***WARNING*** This episode is a little bit longer than usual...but we think you'll enjoy it!

Tony and Jonathan talk about how to choose a cutting board.