Episodes

On today's show, I talk to a kindred spirit, Chef Willin Low, who spent eight years practising law before moving full-time into the culinary world. Best known for Modern Singaporean or Mod Sin cuisine, Chef Willin now overseas restaurants in Singapore, Taiwan and Japan. Join us for our talk! Detailed show notes are at the Cheftimony website.

On today's show, I talk to a kindred spirit, Chef Willin Low, who spent eight years practising law before moving full-time into the culinary world. Best known for Modern Singaporean or Mod Sin cuisine, Chef Willin now overseas restaurants in Singapore, Taiwan and Japan. Join us for our talk! Detailed show notes are at the Cheftimony website.

Today's show is all about cooking in very small spaces and wide-open places. I'm joined by the Camper Chef himself for a great talk on preparing meals on the road, connecting with the people we meet and making sure to enjoy what the farmers, the fishers and the artisans offer along the way. Detailed show notes are at the Cheftimony website.

Today's show is all about cooking in very small spaces and wide-open places. I'm joined by the Camper Chef himself for a great talk on preparing meals on the road, connecting with the people we meet and making sure to enjoy what the farmers, the fishers and the artisans offer along the way. Detailed show notes are at the Cheftimony website.

Today's show is all about cooking in very small spaces and wide-open places. I'm joined by the Camper Chef himself for a great talk on preparing meals on the road, connecting with the people we meet and making sure to enjoy what the farmers, the fishers and the artisans offer along the way. Detailed show notes are at the Cheftimony website.

I recorded today’s episode just before dashing to catch the ferry to my hometown of Gibsons, British Columbia. Before running out the door, I look back at two additional culinary highlights from a recent trip to my original hometown of Thunder Bay. I also look ahead to an upcoming interview with a chef in Asia who practised law for years before committing to cooking, and I’m delighted to update you on some recent comments from listeners. Join me for a nine-minute snack episode! Detailed show not...

I recorded today’s episode just before dashing to catch the ferry to my hometown of Gibsons, British Columbia. Before running out the door, I look back at two additional culinary highlights from a recent trip to my original hometown of Thunder Bay. I also look ahead to an upcoming interview with a chef in Asia who practised law for years before committing to cooking, and I’m delighted to update you on some recent comments from listeners. Join me for a nine-minute snack episode! Detailed show not...

I recorded today’s episode just before dashing to catch the ferry to my hometown of Gibsons, British Columbia. Before running out the door, I look back at two additional culinary highlights from a recent trip to my original hometown of Thunder Bay. I also look ahead to an upcoming interview with a chef in Asia who practised law for years before committing to cooking, and I’m delighted to update you on some recent comments from listeners. Join me for a nine-minute snack episode! Detailed show not...

Today’s show features three interviews focused not on food but on the important matter of what to order with it. From Vancouver to the Sunshine Coast of British Columbia, today’s episode of Cheftimony is all about how to answer that key question: Can I Take Your Drink Order? Detailed show notes are at the Cheftimony website.

Today’s show features three interviews focused not on food but on the important matter of what to order with it. From Vancouver to the Sunshine Coast of British Columbia, today’s episode of Cheftimony is all about how to answer that key question: Can I Take Your Drink Order? Detailed show notes are at the Cheftimony website.

Today’s show features three interviews focused not on food but on the important matter of what to order with it. From Vancouver to the Sunshine Coast of British Columbia, today’s episode of Cheftimony is all about how to answer that key question: Can I Take Your Drink Order? Detailed show notes are at the Cheftimony website.

Join me today in my hometown of Thunder Bay, Ontario for a talk about a legendary Coney Island-style joint plus a relative newcomer to the culinary scene that really has changed the game in Northwestern Ontario. I also look ahead to the next two full episodes of the podcast, the first featuring three interviews on what to drink with our food and the second to feature a chef/lawyer in Asia! Detailed show notes are at the Cheftimony website.

Join me today in my hometown of Thunder Bay, Ontario for a talk about a legendary Coney Island-style joint plus a relative newcomer to the culinary scene that really has changed the game in Northwestern Ontario. I also look ahead to the next two full episodes of the podcast, the first featuring three interviews on what to drink with our food and the second to feature a chef/lawyer in Asia! Detailed show notes are at the Cheftimony website.

Join me today in my hometown of Thunder Bay, Ontario for a talk about a legendary Coney Island-style joint plus a relative newcomer to the culinary scene that really has changed the game in Northwestern Ontario. I also look ahead to the next two full episodes of the podcast, the first featuring three interviews on what to drink with our food and the second to feature a chef/lawyer in Asia! Detailed show notes are at the Cheftimony website.

Today I’m back in Las Vegas, meeting up with a new friend, Kristy Totten of the Spicy Eyes Podcast. Together, Kristy and I interview Chef Jamie Tran of Black Sheep Las Vegas. Chef shares some great stories, from cooking over fire in the blackouts of California to explaining just how dodgeball provided essential training for her kitchen career. We also get into cultural identity in cooking, on-Strip versus off-Strip dining, and a four-ingredient technique that Chef uses to improve just about ever...

Today I’m back in Las Vegas, meeting up with a new friend, Kristy Totten of the Spicy Eyes Podcast. Together, Kristy and I interview Chef Jamie Tran of Black Sheep Las Vegas. Chef shares some great stories, from cooking over fire in the blackouts of California to explaining just how dodgeball provided essential training for her kitchen career. We also get into cultural identity in cooking, on-Strip versus off-Strip dining, and a four-ingredient technique that Chef uses to improve just about ever...

Today I’m back in Las Vegas, meeting up with a new friend, Kristy Totten of the Spicy Eyes Podcast. Together, Kristy and I interview Chef Jamie Tran of Black Sheep Las Vegas. Chef shares some great stories, from cooking over fire in the blackouts of California to explaining just how dodgeball provided essential training for her kitchen career. We also get into cultural identity in cooking, on-Strip versus off-Strip dining, and a four-ingredient technique that Chef uses to improve just about ever...

While I really did have good intentions to bring you the interview from Black Sheep Las Vegas this week, an oh-so-understandable delay means that it’s a snack-sized show this week, featuring more detail on the food stops during the last trip to Las Vegas, some thoughts about a trip to New York City coming up this fall, and a look ahead to some upcoming interviews on the drinks side of the culinary world. Detailed show notes are at the Cheftimony website.

While I really did have good intentions to bring you the interview from Black Sheep Las Vegas this week, an oh-so-understandable delay means that it’s a snack-sized show this week, featuring more detail on the food stops during the last trip to Las Vegas, some thoughts about a trip to New York City coming up this fall, and a look ahead to some upcoming interviews on the drinks side of the culinary world. Detailed show notes are at the Cheftimony website.

While I really did have good intentions to bring you the interview from Black Sheep Las Vegas this week, an oh-so-understandable delay means that it’s a snack-sized show this week, featuring more detail on the food stops during the last trip to Las Vegas, some thoughts about a trip to New York City coming up this fall, and a look ahead to some upcoming interviews on the drinks side of the culinary world. Detailed show notes are at the Cheftimony website.

I recently spent three very fun days in Las Vegas with three close friends. We made our obligatory donations at the craps tables, lounged by the pool, and took in a lot of good food. On today’s short episode, I’ll take you through some of the culinary stops and introduce you to a new friend who brings an insider’s view of the Vegas food scene (along with some restaurant recommendations that just may be brand new to you!). Detailed show notes are at the Cheftimony website.

I recently spent three very fun days in Las Vegas with three close friends. We made our obligatory donations at the craps tables, lounged by the pool, and took in a lot of good food. On today’s short episode, I’ll take you through some of the culinary stops and introduce you to a new friend who brings an insider’s view of the Vegas food scene (along with some restaurant recommendations that just may be brand new to you!). Detailed show notes are at the Cheftimony website.

I recently spent three very fun days in Las Vegas with three close friends. We made our obligatory donations at the craps tables, lounged by the pool, and took in a lot of good food. On today’s short episode, I’ll take you through some of the culinary stops and introduce you to a new friend who brings an insider’s view of the Vegas food scene (along with some restaurant recommendations that just may be brand new to you!). Detailed show notes are at the Cheftimony website.

On today’s show, Vancouver’s Chef Robert Belcham helps me look back over some shared years in the industry but also ahead to what’s in store for restaurants, for cooks, for chefs and for all of us as restaurant guests. With a background in fine dining and whole animal butchery, Robert has built – quite literally – some of the best restaurants in the city. Join us from the back room of his Campagnolo restaurant on Vancouver’s Main Street. Detailed show notes are at the Cheftimony website.