Episodes

Picasso Restaurant in the Bellagio Resort and Casino in Las Vegas has amazing food, an amazing kitchen and, of course, amazing art on the walls – original Picassos! It’s also where I first cooked as a stagiaire in Vegas. In Episode 011, I talk with Matthew Fleisher, the Executive Pastry Chef at Picasso, about everything from his work as a diamond courier before becoming a chef to where he eats in Las Vegas (and Matt’s answer may surprise you!). After my talk with Matt, I meet up with my friend a...

Picasso Restaurant in the Bellagio Resort and Casino in Las Vegas has amazing food, an amazing kitchen and, of course, amazing art on the walls – original Picassos! It’s also where I first cooked as a stagiaire in Vegas. In Episode 011, I talk with Matthew Fleisher, the Executive Pastry Chef at Picasso, about everything from his work as a diamond courier before becoming a chef to where he eats in Las Vegas (and Matt’s answer may surprise you!). After my talk with Matt, I meet up with my friend a...

Picasso Restaurant in the Bellagio Resort and Casino in Las Vegas has amazing food, an amazing kitchen and, of course, amazing art on the walls – original Picassos! It’s also where I first cooked as a stagiaire in Vegas. In Episode 011, I talk with Matthew Fleisher, the Executive Pastry Chef at Picasso, about everything from his work as a diamond courier before becoming a chef to where he eats in Las Vegas (and Matt’s answer may surprise you!). After my talk with Matt, I meet up with my friend a...

The best part of producing the Cheftimony podcast is meeting people I simply wouldn’t meet otherwise. On Episode 010, I have an across-the-ocean talk with one such amazing person, Seetal Savla of the London food blog SavlaFaire. Seetal is a blogger and restaurant reviewer with the writing talent to take us inside her favourite restaurants and right to the table when she interviews chefs. Join us as we compare notes on the Vancouver and London food scenes. Detailed show notes are at the Cheftimon...

The best part of producing the Cheftimony podcast is meeting people I simply wouldn’t meet otherwise. On Episode 010, I have an across-the-ocean talk with one such amazing person, Seetal Savla of the London food blog SavlaFaire. Seetal is a blogger and restaurant reviewer with the writing talent to take us inside her favourite restaurants and right to the table when she interviews chefs. Join us as we compare notes on the Vancouver and London food scenes. Detailed show notes are at the Cheftimon...

The best part of producing the Cheftimony podcast is meeting people I simply wouldn’t meet otherwise. On Episode 010, I have an across-the-ocean talk with one such amazing person, Seetal Savla of the London food blog SavlaFaire. Seetal is a blogger and restaurant reviewer with the writing talent to take us inside her favourite restaurants and right to the table when she interviews chefs. Join us as we compare notes on the Vancouver and London food scenes. Detailed show notes are at the Cheftimon...

One of the chefs I met during my early days as a stagiaire at Bishop’s Restaurant in Vancouver was Thompson Tran. Thompson is a very interesting fellow. In recent years, he and his wife have started a food business, left Vancouver and set up shop just outside of Toronto. Now, Thompson keeps multiple plates spinning through his company Wooden Boat Food. On Episode 009, Thompson and I talk about entrepreneurship, work/life balance and the horror of single-use plastics. And that’s all in addition t...

One of the chefs I met during my early days as a stagiaire at Bishop’s Restaurant in Vancouver was Thompson Tran. Thompson is a very interesting fellow. In recent years, he and his wife have started a food business, left Vancouver and set up shop just outside of Toronto. Now, Thompson keeps multiple plates spinning through his company Wooden Boat Food. On Episode 009, Thompson and I talk about entrepreneurship, work/life balance and the horror of single-use plastics. And that’s all in addition t...

One of the chefs I met during my early days as a stagiaire at Bishop’s Restaurant in Vancouver was Thompson Tran. Thompson is a very interesting fellow. In recent years, he and his wife have started a food business, left Vancouver and set up shop just outside of Toronto. Now, Thompson keeps multiple plates spinning through his company Wooden Boat Food. On Episode 009, Thompson and I talk about entrepreneurship, work/life balance and the horror of single-use plastics. And that’s all in addition t...

Whatever you’re into, New York’s got it. And when that whatever is food, you’re particularly lucky. Join me in the big city for my talk with Jenny Dorsey, a fascinating chef who’s pushing the boundaries of traditional culinary work to incorporate her vision as an artist into her dishes. Chef Jenny uses food, art and technology to express exactly what matters to her. Detailed show notes are at the Cheftimony website.

Whatever you’re into, New York’s got it. And when that whatever is food, you’re particularly lucky. Join me in the big city for my talk with Jenny Dorsey, a fascinating chef who’s pushing the boundaries of traditional culinary work to incorporate her vision as an artist into her dishes. Chef Jenny uses food, art and technology to express exactly what matters to her. Detailed show notes are at the Cheftimony website.

Whatever you’re into, New York’s got it. And when that whatever is food, you’re particularly lucky. Join me in the big city for my talk with Jenny Dorsey, a fascinating chef who’s pushing the boundaries of traditional culinary work to incorporate her vision as an artist into her dishes. Chef Jenny uses food, art and technology to express exactly what matters to her. Detailed show notes are at the Cheftimony website.

How can you, the customer, improve your experience at a restaurant? One of the best ways I know is to become a regular at the places you love. In Episode 007, I speak to four regulars at the Vancouver restaurant closest to my heart, Chef Andrea Carlson’s Burdock & Co. This episode is also my chance to say Happy 10th Anniversary to Chef as we mark a decade of cooking and laughing together. Detailed show notes are at the Cheftimony website.

How can you, the customer, improve your experience at a restaurant? One of the best ways I know is to become a regular at the places you love. In Episode 007, I speak to four regulars at the Vancouver restaurant closest to my heart, Chef Andrea Carlson’s Burdock & Co. This episode is also my chance to say Happy 10th Anniversary to Chef as we mark a decade of cooking and laughing together. Detailed show notes are at the Cheftimony website.

How can you, the customer, improve your experience at a restaurant? One of the best ways I know is to become a regular at the places you love. In Episode 007, I speak to four regulars at the Vancouver restaurant closest to my heart, Chef Andrea Carlson’s Burdock & Co. This episode is also my chance to say Happy 10th Anniversary to Chef as we mark a decade of cooking and laughing together. Detailed show notes are at the Cheftimony website.

There’s a problem in the culinary world: the industry demands so much and it pays too little. On Episode 006, I talk with two wonderful chefs I worked with at Burdock & Co. in Vancouver, Greg Sugiyama and Will Beere. They’ve both left cooking behind, Will to be a mechanic and Greg to work in software. I’m happy they’ve both found fulfilling new careers, but I can’t deny that I’m disappointed the culinary world couldn’t keep them. Detailed show notes are at the Cheftimony website.

There’s a problem in the culinary world: the industry demands so much and it pays too little. On Episode 006, I talk with two wonderful chefs I worked with at Burdock & Co. in Vancouver, Greg Sugiyama and Will Beere. They’ve both left cooking behind, Will to be a mechanic and Greg to work in software. I’m happy they’ve both found fulfilling new careers, but I can’t deny that I’m disappointed the culinary world couldn’t keep them. Detailed show notes are at the Cheftimony website.

There’s a problem in the culinary world: the industry demands so much and it pays too little. On Episode 006, I talk with two wonderful chefs I worked with at Burdock & Co. in Vancouver, Greg Sugiyama and Will Beere. They’ve both left cooking behind, Will to be a mechanic and Greg to work in software. I’m happy they’ve both found fulfilling new careers, but I can’t deny that I’m disappointed the culinary world couldn’t keep them. Detailed show notes are at the Cheftimony website.

In 2015 I had one of the best experiences of my life, cooking aboard the schooner Passing Cloud in some of the most remote and most beautiful parts of the British Columbia Coast. On Episode 005, I’m joined by two colleagues – Tasha Sawyer and Erin Vickars – who have also lived the dream (and the challenge!) of cooking aboard Passing Cloud in the Great Bear Rainforest and in Haida Gwaii. Join us to hear the view from the galley. Detailed show notes are at the Cheftimony website.

In 2015 I had one of the best experiences of my life, cooking aboard the schooner Passing Cloud in some of the most remote and most beautiful parts of the British Columbia Coast. On Episode 005, I’m joined by two colleagues – Tasha Sawyer and Erin Vickars – who have also lived the dream (and the challenge!) of cooking aboard Passing Cloud in the Great Bear Rainforest and in Haida Gwaii. Join us to hear the view from the galley. Detailed show notes are at the Cheftimony website.

In 2015 I had one of the best experiences of my life, cooking aboard the schooner Passing Cloud in some of the most remote and most beautiful parts of the British Columbia Coast. On Episode 005, I’m joined by two colleagues – Tasha Sawyer and Erin Vickars – who have also lived the dream (and the challenge!) of cooking aboard Passing Cloud in the Great Bear Rainforest and in Haida Gwaii. Join us to hear the view from the galley. Detailed show notes are at the Cheftimony website.

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...

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...