Simon and I discuss the incredible work going on at the Parkdale Food Center and the general state of things on Ottawa. If you are unfamiliar with this organization then let this be your introduction and then visit them at www.parkdalefoodcentre.ca We also successfully pronounce philanthropy several times

Jonny and I worked together to set up the kitchen at Cantina Gia during the Pandemic. We talk about all the various challenges that presented as well as his experience making the transition from cook to Chef.

Justine and I talk about his time at some of Canada's most influential restaurants, and what motivated him to take on the Industry himself. His restaurant, Perch has been turning heads in the Ottawa dining scene and he has no plans on slowing down.

Today I am joined by two young guys making waves in the Ottawa's culinary scene. The Torta Boyz have carved out a space with big flavours and an infectious energy. They have added a something to the local scene that we often associate with bigger "cooler" cities. If the Ottawa culinary scene is on the way up it's because of places like this.

I speak with Dominion City’s Scott Denyer about his job as Head Brewmaster. I pick his brain about what it is like to deal with a fermented product on the scale of a brewery. I hope you enjoy.

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.

Alex and I speak about his path to becoming a chef and opening his own restaurant during a pandemic.

Thank you for your patience. I hope you enjoy.

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.