On this weeks episode I am very happy to have 2 people on that need no introduction. These two are the force behind Dicky's Dumps, some of the most popular frozen dumplings sold in the lower mainland. For many years these two worked outside the food world and became absolute experts in marketing, branding and sales. That, along with years of event and social media experience and an absolute love of dumpling, their own Hong Kong heritage and their incredible sense of community has made these two synonymous with delicious dumps. I hope you enjoy our chat.

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On this weeks podcast we have a perspective we don't see that often on the podcast and that is from the supply/ distribution side. Jason Pleym, owner and mastermind behind the wholesale and retail operations at Two Rivers Meats. They also happen to operate a darn tasty restaurant next to the retail butcher shop. There is not a better place to buy a dry aged steak in the lower mainland. Plus they have so many other aspects to their operations, from beef, jerky, sausage making, charcuterie and on and on. I hope you enjoy our chat.

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On this weeks podcast we have Pastry Chef Oliver Bernardino of the Wentworth Hospitality Group here in Vancouver. Oliver knew from a young age that being a pastry Chef was what he wanted and he has devoted his life to it. Please take a listen to this humble man's journey to fulfilling his dreams and accomplishing so much more. I hope you enjoy our chat.

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On this week's podcast I had a great chat with Chef Karen Barnaby, cookbook author, Chef, development Chef, practicer of voodoo and woohoo. We go back in time a bit talk about some of the older restaurants in Toronto and Vancouver along with her very long tenure at the Fish House in Stanley Park. Now working a bit slower pace of life as a development Chef, Karen imparts the best advice any Chef can give. You'll have to listen to hear what it is.

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On this week’s episode, I’m thrilled to chat with hospitality and hotelier legend Charles McDiarmid of the Wickaninnish Inn in Tofino BC.

Charles grew up in Tofino and fell in love with the idea of running his own hotel from a young age. After studying at Cornell and gaining experience with the Four Seasons Hotel Group across North America, he returned home to Tofino to pursue his dream.

We talk about what hospitality truly means and what it takes to anticipate your guests needs before they even arrive. For me, it was a fascinating discussion. As a restaurateur, you only need to make a guest happy for a few hours. From a hotelier perspective, that experience has to last for days.

I hope you enjoy our conversation.

A special thank you to this episode sponsor:
BC Dairy
https://bcdairy.ca/

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On this week's podcast I get to chat with return guest, amazing pastry chef, chocolatier, small business owner and opinionated guy, Mr Thomas Haas. We try and tackle some of the bigger problems that we see out there in our industry right now. Commodity pricing, macro economics of chocolate and food, seeing if there is much sense to be made in our very unnecessarily complex system of food. We also delve a bit into a favourite show topic and the exponential increase in tipping culture and how there doesn't seem to be an end in sight. I really enjoyed this chat as we got to the meat of some our industry's issues.

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This episode is part 2 of my conversation with longtime hospitality pro and wine expert Kurtis Kolt. In this part we talk about mental health, the state of the industry, tipping and where he sees the industry going. All very insightful takes. I hope you enjoy our chat.

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In this week's podcast we have a two parter. Kurtis Kolt has been a front of the house legend and sommelier in BC for as long as I have been in Vancouver. Originally from Ontario, he has called Vancouver home for a very long time. His love for wine and our industry permeates everything he does. As one of the founders of Top Drop Vancouver, Kurtis and his partners have built one of the most prestigious wine events in western Canada. Highlighting some of small boutique wineries from around the world that are doing things differently than the big operators. We had so much to talk about I decided to split our conversation into two parts. I hope you enjoy them both.

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