Miguel Garcia is as humble as they come but this soft spoken man has heaps of talent and his trajectory is one we will all want to keep an eye on. With a passionate Latin background, Miguel's association with all things food and all things hospitality is naturally in his blood. As he describes so eloquently stories of his Mom’s simple yet inspiring dishes that she whips up from nothing, I can’t help but get intrigued by the lens at which Miguel sees food and sees this space. His humble nature has allowed for him to establish himself as a voice in this industry and work his way up so that he can impart his wisdom and passion on others, in particular the younger generation. His decision to evolve himself and his craft is something that all of us in his community will benefit from. If you don’t know Miguel, you won’t want to miss this podcast, and if you do know Miguel, this podcast will likely only cement for you the many reasons why you appreciate him and what he does.

 

IN THIS EPISODE YOU’LL LEARN:

How to be open to change in this industry

Why listening to the public can be tough but is so key

The true power of food and conversation

Why keeping your body, mind, and soul healthy should be a priority in this space

How to go with your gut without being reckless

TUNE IN NOW

QUOTES:

“Whether it be a hard day at work, or just a lunch with a friend, it is those times were it is the most valuable.”  (4:04)

“I think that one thing that we can do is teach these young people that come in a sense of work ethic and responsibility. ” (22:00)

“Those moments is how I connect with the team here, and keeping it light.” (36:00)

“Get a part time job that just barely pays the bills”  (42:30)

“It forces you to take away all of the crap, and focus on what’s meaningful for yourself.”” (51:53)

LINKS:

Find out EVERYTHING you need to know about Miguel Garcia HERE

 

Follow Miguel Garcia  Facebook | Instagram | Linkedin | Twitter

Como Taperia

Brazilian Jiu Jitsu

Melbourne, Australia

Earls Restaurants

Philosophy Critical Thinking Class

Pintxo Bars

Host Your Own Podcast

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

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Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

Vanessa Pollock is a gift to this industry and she’s working with her clients to help facilitate true hospitality. In 2006 Vanessa simply wanted to help other members of this industry and she’s done so with her company. Through training and coaching, Vanessa and her team have established themselves as true voices in the hospitality space and they work tirelessly to move this industry along in a positive direction. Vanessa creates and facilitates key resources that are used by her clients to keep them ahead of the game and work through most, if not all of the challenges that this industry throws at us. Like so many in this space Vanessa has taken a true passion for all things food & people and turned it into a business. It just so happens that this business truly builds this industry up, and her work is making this space stronger and more prepared for those inevitable challenges ahead.

IN THIS EPISODE YOU’LL LEARN:

How to positively impact the hospitality industry

Why annual training programs are useful

When to engage a client and when to let them go

What are the issues in her local market

How to work with teams and dynamic personalities

TUNE IN NOW

QUOTES:

“Essentially we are helping people to navigate their careers to make it a sustainable career for them.”  (3:26)

 

“Brisbane, I am in Queensland, is vastly different to Sydney and Melbourne.” (14:21)

 

“You might not have two hours at the table with those customers, you still have the entry point, you’ve got when they walk in the door.” (20:14)

 

“I think if we can make our staff feel some sort of ownership for the venue that they are in, then they will understand that this person is coming in to your venue.”  (35:44)

 

“Danny Meyer’s book, SETTING THE TABLE, I haven’t read it in a while, but I’ve read it a number of times..” (46:09)

LINKS:

Find out EVERYTHING you need to know about VANESSA  HERE

 

Follow Vanessa Pollock  Facebook | Instagram | | Twitter | Linkedin

Brisbane

Sydney, Australia

Melbourne, Australia

Setting The Table

Eleven Madison Park

Food Connect

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

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An undeniable passion for food and a keen eye for talent has lead Christian Alvarez to create a platform to celebrate those who he admires and respects so much. Creator of Vancouver Chefs, a local pop-up dinner series that is married with a unique theme each and every time, Christian has become a massive supporter of the Vancouver dining scene. Christian’s keen eye is also frequently loaned out to his work on his LIFE ON THE LINE photography series that sees him snapping very real photos of some of the cities brightest talents doing what they do best. A photographer, a music junky, a DJ and a producer Christian Alvarez could have seemingly chosen any artistic outlet, instead he has aligned with food. And for that we are all very lucky. Christian is humble, well spoken, an absolute encyclopedia of food knowledge and an all around good dude. Here’s to celebrating people like Christian who take their time to help this industry along, and all of those that are so invested in it.

IN THIS EPISODE YOU’LL LEARN:

How Christian defines hospitality

Why he is so passionate about food

His incredible pop up dinner series that brings top talents together

Why he finds inspiration in music when it comes to food

His extremely original “Half A Dozen Have To’s”

TUNE IN NOW

QUOTES:

“It depends if you’re talking about the world's best restaurants, and I’ve been lucky enough to travel to a number of those.”  (3:20)

 

“I think as a business, on the whole, Vancouver does a pretty good job with hospitality.” (6:31)

 

“Chefs that I very much admire, and getting them to cook a cohesive menu and collaborate. For me that’s what’s really rewarding.” (16:04)

 

“Music is always a big theme with the dinners, they go hand in hand.”  (30:52)

 

“If you can make it happen for yourself, and you love this industry, and you want to see the best of the best so to speak. Jump on a plane and go to one of those restaurants...” (48:30)

LINKS:

 

Find out EVERYTHING you need to know about VANCOUVER CHEFS HERE

 

Follow Christian Alvarez  Facebook | Instagram | | Twitter | Linkedin

Delecto Records

Vancouver Chefs

Nipsey Hustle

Tupac

Notorious B.I.G

Mikey Robbins

Eva Chin

Royal Dinette

Dominique Crenn

Daniel Mcgee

Anthony Bourdain

Spain

House Music

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

Jill Azanza inspires me, period. Jill is an extremely passionate farmer at K&M Farms in beautiful Abbotsford, B.C and farming is in her blood. Jill’s father started the farm years ago and now Jill has taken on the role to lead the business and the farm, and judging by the person Jill is, K&M is in great hands. Jill is a wealth of knowledge, which I think is a prerequisite to even being a decent farmer these days, but her knowledge goes beyond. Jill is very active in her community, fighting for her industry on every level she’s needed. She also takes part in the Young Agrarians Program as a mentor here in BC to help young up and coming farmers. Sharing her knowledge and expertise to ensure our land is in good hands moving forward, Jill is doing everything she can to leave this place better than when she found it. Jill is an incredible personality who is doing so much for her business, her family, and the local farming community. It was an absolute pleasure for me to sit down with her and just simply learn. Thank you Jill.

IN THIS EPISODE YOU’LL LEARN:

The reality of farming pasture raised poultry

Fighting to keep the land from massive development

What it takes to me a Mom, a Partner, a Daughter, a Farmer, and a Mentor

Why you should eat LESS CHICKEN

What truly supporting your local farmer looks like

 

QUOTES:

“Owls love brain, that is why they are so smart”  (6:43)

“It comes down to how efficient are you on that land. How much can you produce?” (19:06)

“Pasture management is a HUGE part of our business.” (19:30)

“Make the farming more attractive in a way... ”  (38:44)

“I would love for them (butcher shop) to feature seasonal items.” (56:08)

LINKS:

Find out EVERYTHING you need to know about K & M Farms HERE

Follow K & M Farms  Facebook | Instagram | Youtube | Twitter

Ubuntu

Pasture Management

Pasture Raised

Free Range

Young Agrarians

Histomoniasis

Vancouver Farmers Market

Slaughter House

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

I don’t generally get nervous for my podcast interviews but this was different. I had SCOUT Magazines Andrew Morrison on my “Wish List” for some time and admittedly I wasn’t sure I was even ready to meet with him. Andrew is someone, in this local industry that I look up to and so many others do as well. Both Andrew and Michelle (Partner & Managing Editor) have created a niche for themselves in the local food scene as the resource for so many that are looking to keep on the up and up with the food on offer in this city. A proud BC boy, he was raised around food being a large part of his life, Andrew has found a home helping his community stay educated through his work at SCOUT. Andrew was an impressive guest and someone who I hope to reconnect with again with a microphone and perhaps one day a fork.

IN THIS EPISODE YOU’LL LEARN:

How Andrew finds the “Seam of AWESOMENESS”

The success of others cities influencing the local scene

Food writing as a form of entertainment

The lacking hybrid restaurants in our city

Leave, just leave where you are from to appreciate it more

QUOTES:

“Oh yeah you’d be amazed by how many sales people will use that list (opening soon).’”  (5:11)

“In terms of the contributions that my wife makes that have nothing to do with food and drink, well tangentially they do, she does a column called The Scout List ” (13:18)

“When I started to think about what I was contributing to the world, when I first started having kids.” (22:01)

“Come into this restaurant after hours and I am going to make this burger, and we can sit down and we can quietly eat this burger. ”  (33:42)

“I touched on drugs. Find a balance, if you’re going to fuck around know that there is an end,” (56:45)

LINKS:

Find out EVERYTHING you need to know about Aurora View Farms HERE

Follow Andrew Morrison Linkedin  Facebook   Instagram

Bao Bei

Wild Rice Restaurant Vancouver

The SCOUT LIST

Les Amis De Fromage

Strathcona Vancouver

Joe Dirt

Rob Feenie

The Irish Heather

Pepinos Spaghetti House

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

It was a book I read years ago called Omnivore's Dilemma by Michael Pollan that sparked a sincere interest in me to as more questions about where my food came from and how it was produced. Having the opportunity to sit down with Matt L’Heureux from Aurora View Farms was an absolute pleasure and a moment in my day that I really enjoyed. I was able to ask Matt anything, and I did. Matt has a plethora of knowledge considering this isn’t the world he was brought up in, however he and wife Elizabeth have taken the ball and run with it. Matt and Elizabeth's approach to farming is one that I am proud to support and I can’t thank them enough for not only farming the right way in my eyes, but for also being a crucial aspect to the success of The Half A Dozen Dinner Series that sees us giving back to those who are less fortunate. If you yourself are an omnivore and are local here in BC, be sure to give Aurora View Farms a try!

IN THIS EPISODE YOU’LL LEARN:

The true difference between grass fed beef versus conventionally farmed beef

The bumps in the road to becoming a farmer

Barriers to entry

Common misconceptions about Canadian farming

How to be a full time farmer with 5 children

QUOTES:

“I used to work for BC Hydro as a contractor, I trimmed trees, and I did vegetation management, and my wife didn’t like that I was away almost every day of the year, so we thought ‘Ah lets buy a farm?!’”  (5:46)

“There’s a tendency, I mean you know what you know, but I really had to learn to listen a little bit.” (14:18)

“It’s interesting to go and watch that but it’s really highly commercial, and, but dairy milk in Canada is amazing.” (25:50)

“Look it man I have to drive 50 minutes everyday to work.”  (35:10)

“I was amazed when I first came to the Vancouver Farmers Market.” (46:01)

LINKS:

Find out EVERYTHING you need to know about Aurora View Farms HERE

Follow Aurora View Farms  Facebook | Instagram

Vancouver Farmers Market

BC Hydro

Dairy Farming Canada

Soil Technology

Michael Pollan

Canada Food Guide

World Population

Animal Welfare

Conventional Farming

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

Tune in to this very short episode where I share the truth about this process.

The world we live in is truly incredible and oh-so large with over 7 billion people calling planet earth home. What I find truly fascinating about the world we live in today is while it is so big, it can, at times, be so small. I was able to arrange, with the help of social media, a conversation with someone I have been admiring from afar for quite some time. Ioana Negulescu, a Restaurant Strategist out of Romania and host of the extremely gorgeous and popular website Berries & Spice. Ioana grew up with food always on the table and it being such a big part of her upbringing it is no surprise she finds herself immersed in food today. Ioana speaks with so much joy and levity I could have chatted with her for hours, and I do hope we can connect again soon for round II. In the meantime I know you all will enjoy this episode as it was truly an experience for me that I won’t soon forget. It’s a small world after all!

IN THIS EPISODE YOU’LL LEARN:

What dishes define her childhood

The International fair that lit a fire in Ioana at age 13

The food trends in Central and Eastern Europe

Sustainability in your restaurant today

Life in Vienna as a Foodie

QUOTES:

“All of the cooking, learning by doing and experimenting.”  (6:15)

“What is very interesting is that when you go to the supermarket for example, meat is REALLY expensive. It’s not something you can afford on a daily basis. ” (17:55)

“Beans and chickpeas, and lentils and all of that, and you end up charging 20 Euro for a little bean based dish.” (33:48)

“I think it is sad that unhealthy food is more affordable than healthy food.”  (40:27)

“One of them was to put together some recipes for a restaurant and I did that last year.” (1:00:32)

LINKS:

Find out EVERYTHING you need to know about Ioana Negelescu HERE

Follow Ioana Negulescu  Facebook | Instagram | LinkedIn

Vienna

Romania

Sustainability In Food

Foodie

Jay Rayner

Canada Food Guide

Chefs Table

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

Initially it was the name that intrigued me as I scrolled through my social media feed,” Existential Eating,” as I wasn’t fully aware of what that truly meant. However after meeting Heather Dosman, the talent behind the name, I was even more intrigued by her and her story. The was more to it all then just a name. Hailing from Edmonton, AB Heathers skills are undeniable and she doesn’t lack any formal or informal training. Working in some of the coolest and most popular spots in Vancouver such as The Acorn and Farmers Apprentice to name a few, she’s been able to hone her skills with food. She brings those skills to her projects that we, in this city are lucky enough to take part in. Heather brought a great energy to the podcast and was incredibly accommodating answering all of my questions with great consideration. Her path in food may look different than the more traditional one, but that is what intrigues me about Heather and Existential Eating, her willingness to do things differently and make a positive impact.

IN THIS EPISODE YOU’LL LEARN:

What is Existential Eating

How Heather starts her days

Taking opportunities to do creative work

How to sprout lentils (Yep, you can finally learn how, right here!!!)

The importance of stepping out and building confidence

QUOTES:

“I had a group of chef friends there (Edmonton) where we did a group of popups”  (7:44)

“It really ups your game a little bit” (22:18)

“More people doing events that are closer to their upbringing, but with their modern, Vancouver, Pacific Northwest ingredients” (33:50)

“Everyone needs to vote.”  (43:14)

“I think everyone should go on a foraging workshop with Museum Eats.” (46:45)

LINKS:

Find out EVERYTHING you need to know about Existential Eating HERE

Follow Existential Eating  Facebook | Instagram | LinkedIn

Bira Edmonton

Museum Eats

Harvest Community Foods

Voting in Vancouver

San Sebastian

Indigenous Cultures

Sole Food Farms

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

On June 22nd we will host 60 guests as they gather in a field in Abbotsford to enjoy a multi course plant-based meal cooked by an incredibly talented chef. We will enjoy abundant food and drink and hopefully gorgeous weather.

Every single one those guests will be positively impacting The Greater Vancouver Food Bank, and we couldn't be more proud of that.

Bringing people together over food to affect positive change.

I had the opportunity to sit down with two members of the leadership group of The Greater Vancouver Food Bank, Caroline Manuel and Cynthia Boulter and educate myself further on the importance of causes such as theirs.

For the first time ever on my podcast I was drawn to tears as the reality of the climate today became all to real to me. As we discussed the thousands that depend on The Greater Vancouver Food Bank, and other services like that I was blown away by the shear volume of need that exists.

On this podcast we talk about how the demand is growing in our city as the cost of living in the Lower Mainland continues to increase. We talk about the food banks requirement of strategic partners, volunteers, and of course donations.

We are not unique in our city to have this issue, but what is unique to us is our personal ability to band together to alleviate as much of this stress as we can.

Give this podcast a listen from start to finish and if you have the ability to give time, food, or money please do reach out to Cynthia, Caroline and their team to create a positive change today.

And if you are local, have a look at their HIGH Demand Items.

Be sure to LIKE, SHARE & SUBSCRIBE to The Half A Dozen Podcast Today!!