Episodes

For years at Burdock & Co., Sunday dinner shifts ended with my friend and long-time Burdock server Richard Boucher pouring us all staff drinks which we’d sip while chatting and cleaning up. These days, Richard is the man behind Curious Oyster Catering Co. and on this episode, the two of us have a great talk about all things oyster. After talking to Richard, I’m joined by lawyer and cicerone Chad McCarthy to talk all things beer, including the perfect beer to match with oysters! Detailed show not...

For years at Burdock & Co., Sunday dinner shifts ended with my friend and long-time Burdock server Richard Boucher pouring us all staff drinks which we’d sip while chatting and cleaning up. These days, Richard is the man behind Curious Oyster Catering Co. and on this episode, the two of us have a great talk about all things oyster. After talking to Richard, I’m joined by lawyer and cicerone Chad McCarthy to talk all things beer, including the perfect beer to match with oysters! Detailed show not...

Have you ever met someone who’s such an enthusiast, such a committed, driven expert that no matter what their area of interest, you become fascinated with it too? On Episode 003, you’ll meet my friend Chef Jacob Deacon-Evans, the most dedicated student of culinary history I know. My many cups of coffee with Jacob followed many earlier cups with Andrea Rasmussen, a business lawyer who shares my love for food and my Northwestern Ontario heritage. Pour a cup of coffee and join us all for Episode 00...

Have you ever met someone who’s such an enthusiast, such a committed, driven expert that no matter what their area of interest, you become fascinated with it too? On Episode 003, you’ll meet my friend Chef Jacob Deacon-Evans, the most dedicated student of culinary history I know. My many cups of coffee with Jacob followed many earlier cups with Andrea Rasmussen, a business lawyer who shares my love for food and my Northwestern Ontario heritage. Pour a cup of coffee and join us all for Episode 00...

Have you ever met someone who’s such an enthusiast, such a committed, driven expert that no matter what their area of interest, you become fascinated with it too? On Episode 003, you’ll meet my friend Chef Jacob Deacon-Evans, the most dedicated student of culinary history I know. My many cups of coffee with Jacob followed many earlier cups with Andrea Rasmussen, a business lawyer who shares my love for food and my Northwestern Ontario heritage. Pour a cup of coffee and join us all for Episode 00...

For years, I’ve been lucky to cook in kitchens in Las Vegas and since 2014, it’s always been at Bouchon Bistro in the Venetian Resort Hotel Casino. On Episode 002, I speak to my friend Joshua Crain, Chef de Cuisine at Bouchon Las Vegas. Josh and I talk about everything from his years at the original Bouchon in Yountville, California to the unique challenges and rewards of cooking in the heart of the Las Vegas Strip. Detailed show notes are at the Cheftimony website.

For years, I’ve been lucky to cook in kitchens in Las Vegas and since 2014, it’s always been at Bouchon Bistro in the Venetian Resort Hotel Casino. On Episode 002, I speak to my friend Joshua Crain, Chef de Cuisine at Bouchon Las Vegas. Josh and I talk about everything from his years at the original Bouchon in Yountville, California to the unique challenges and rewards of cooking in the heart of the Las Vegas Strip. Detailed show notes are at the Cheftimony website.

For years, I’ve been lucky to cook in kitchens in Las Vegas and since 2014, it’s always been at Bouchon Bistro in the Venetian Resort Hotel Casino. On Episode 002, I speak to my friend Joshua Crain, Chef de Cuisine at Bouchon Las Vegas. Josh and I talk about everything from his years at the original Bouchon in Yountville, California to the unique challenges and rewards of cooking in the heart of the Las Vegas Strip. Detailed show notes are at the Cheftimony website.

Chef Andrea Carlson will always be Chef with a capital “C” for me. Andrea gave me my start in the Vancouver culinary scene in 2008, and I seek her mentorship to this day. How else could I start the Cheftimony podcast but by talking to Chef Carlson? On Episode 001, I also speak with my friend Mark Tweedy, a Vancouver food enthusiast who balanced his love for restaurants with his work as a courtroom litigator for more than 30 years. Detailed show notes are at the Cheftimony website.

Chef Andrea Carlson will always be Chef with a capital “C” for me. Andrea gave me my start in the Vancouver culinary scene in 2008, and I seek her mentorship to this day. How else could I start the Cheftimony podcast but by talking to Chef Carlson? On Episode 001, I also speak with my friend Mark Tweedy, a Vancouver food enthusiast who balanced his love for restaurants with his work as a courtroom litigator for more than 30 years. Detailed show notes are at the Cheftimony website.

Chef Andrea Carlson will always be Chef with a capital “C” for me. Andrea gave me my start in the Vancouver culinary scene in 2008, and I seek her mentorship to this day. How else could I start the Cheftimony podcast but by talking to Chef Carlson? On Episode 001, I also speak with my friend Mark Tweedy, a Vancouver food enthusiast who balanced his love for restaurants with his work as a courtroom litigator for more than 30 years. Detailed show notes are at the Cheftimony website.

In 2008, I began spending Thursday evenings as a volunteer in the kitchen of Bishop’s Restaurant in Vancouver. I’d rush from the office, change my suit for a chef’s jacket and start work at the garde mange station. Those were great days and introduced to the chef who has been my constant mentor for more than a decade, the one person who, to me, will always be… “Chef”. Detailed show notes are at the Cheftimony website.

In 2008, I began spending Thursday evenings as a volunteer in the kitchen of Bishop’s Restaurant in Vancouver. I’d rush from the office, change my suit for a chef’s jacket and start work at the garde mange station. Those were great days and introduced to the chef who has been my constant mentor for more than a decade, the one person who, to me, will always be… “Chef”. Detailed show notes are at the Cheftimony website.

In 2008, I began spending Thursday evenings as a volunteer in the kitchen of Bishop’s Restaurant in Vancouver. I’d rush from the office, change my suit for a chef’s jacket and start work at the garde mange station. Those were great days and introduced to the chef who has been my constant mentor for more than a decade, the one person who, to me, will always be… “Chef”. Detailed show notes are at the Cheftimony website.

The first Cheftimony podcast ever! Join me for this four-minute introduction to what Cheftimony is all about. From law offices to restaurant kitchens… to the microphone. Detailed show notes are at the Cheftimony website.

The first Cheftimony podcast ever! Join me for this four-minute introduction to what Cheftimony is all about. From law offices to restaurant kitchens… to the microphone. Detailed show notes are at the Cheftimony website.

The first Cheftimony podcast ever! Join me for this four-minute introduction to what Cheftimony is all about. From law offices to restaurant kitchens… to the microphone. Detailed show notes are at the Cheftimony website.