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In this episode, I sit down at the table with Ms. Anou Boccasam, the visionary chef behind À Table Chez Anou in Geneva, Switzerland. Known for her warm hospitality and inventive approach to cuisine, she creates a dining experience that feels like home while celebrating bold, seasonal flavours. We discuss her culinary philosophy, the inspiration behind her ever-changing menu, and how she crafts dishes that bring people together around the table.
Chef Anou Boccasam is indeed a transformative figure in plant-based cuisine. Her journey from architecture to sustainable, health-supportive, plant-based cooking reflects a deep commitment to conscious living and innovative culinary practices. Anou is redefining what plant-based cuisine can be. At À Table Chez Anou, she’s creating dishes as bold and exciting as her vision for the future of food. We explore how she’s leading the charge for a more sustainable, flavour-driven dining experience and why plant-based cuisine is anything but an afterthought.
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A xx

In this episode, we sit down at the table in Eureka, Nevada, to explore the art of bison farming with Mr. Anthony Miller, the dedicated force behind Miller Bison Meat. Known for its commitment to sustainability and natural practices, Miller Bison Meat provides a unique perspective on raising these majestic animals and producing high-quality, unaltered protein.
Mr. Miller shares the story of how he started his bison farming venture, the challenges and rewards of working with these incredible creatures, and the critical role bison play in preserving grassland ecosystems. From understanding the nutritional benefits of bison meat to discovering the care and dedication that goes into every aspect of the process, this episode offers rich insights into a lesser-known side of farming.
Discover the passion, hard work, and vision that make Miller Bison Meat a standout in the world of sustainable agriculture. Whether you’re a meat lover, a sustainability enthusiast, or simply curious about the wonders of bison, this episode is sure to inspire and inform.
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A xx

In this episode, we’re joined at the table by fifth-generation cheesemaker Mr. Alexander Borgo, a passionate advocate for handcrafted, award-winning artisan cheese produced at Fiscalini Farmstead in Modesto, California. A family-operated dairy farm since 1914, Fiscalini has built its reputation on creating exceptional cheeses using only the milk from their own responsibly raised cows.
Mr. Borgo takes us through the art of cheesemaking, sharing the meticulous process that goes into each wheel of cheese—from the care of the cows to the careful crafting of the final product. He delves into the farm’s rich history and how its dedication to sustainability, quality, and tradition has set them apart in the world of artisanal cheese.
He also shares how the farm’s unique approach has earned recognition in the form of prestigious awards, solidifying Fiscalini’s position as a leader in the industry. This conversation celebrates the mastery of one of the finest cheesemaking families in the world, highlighting the values of quality, craftsmanship, and family legacy that define Fiscalini Farmstead.
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A xx

In this episode, I have the pleasure of sitting down at the table with Mr. Gabriel Reboul, the pizzaiolo behind Pizza Gabriel and Nenni Ma Foi—a pizzeria in Belfort, France—where passion for food and dedication to quality come together in every dish. Known for his mastery of Neapolitan Contemporary Pizza and his commitment to fresh, high-quality ingredients, Pizza Gabriel is redefining what pizza can be.
Pizza, as Italians see it, is not just food—it’s tradition, pride, and a reflection of place. We dive into the creative process behind Gabriel’s signature pizzas and offerings, his dedication to sourcing locally, and how he has cultivated a loyal following both in the heart of Belfort and within the international pizza community.
From the perfect dough to unique topping combinations, this episode explores what makes Pizza Gabriel stand out in a world full of pizzaiolos. Whether you’re a pizza enthusiast or simply curious about the artistry behind this beloved dish, you’ll be inspired by the passion and craft that go into each pizza.
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A xx

In this episode, we sit down at the table with Mr. John Forcier, Director of Culinary Operations for Equal Parts Hospitality Group. With years of experience leading diverse kitchen teams and shaping standout dining experiences, Chef Forcier shares insights into building strong kitchen culture, navigating leadership in a multi-concept restaurant group, and staying creative while keeping operations grounded.
Though his parents once hoped he would become a teacher, Chef Forcier has found his own path to education — mentoring his culinary teams and guiding the next generation of chefs through leadership, creativity, and consistency. His influence can be felt across the kitchens he leads, where skill development, training, cooking principles, and industry values go hand in hand.
We explore his journey through the culinary world, the philosophy behind Equal Parts Hospitality, and what it takes to innovate and lead with purpose in today’s hospitality industry.
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A xx

In this episode, we sit down with Chef Jason Howard, known as The Modern Caribbean Chef, to explore his culinary journey and unique approach to Caribbean cuisine. Chef Jason Howard, the creative force behind The Pillars, has teamed up with Urvin Croes to create something truly extraordinary: the world’s first book dedicated to Modern Caribbean Cuisine. His style blends bold flavours and traditional Caribbean cooking techniques with modern twists, delivering not only incredible taste but also visually stunning presentations.
Chef Jason Howard is highly expressive and artistic in his dishes, using food as a canvas to tell stories and evoke emotions. We discuss his humble journey from kitchen porter to celebrated chef, the inspiration behind his signature dishes, and how he brings creativity and innovation to every plate.
From the vibrant spices of the Caribbean to his dedication to sourcing quality ingredients, Chef Howard shares his philosophy on cooking with purpose and creating unforgettable dining experiences. Join us to learn about the art of modern Caribbean cuisine, Chef Howard’s commitment to the hospitality industry, and his vision for the future of Caribbean food in the culinary scene.
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A xx

In this episode, we sit down at the table with Chef Ian Riddick of Heartwood Kitchen, located in the historic Matterson House in Ucluelet, BC—a charming building originally known as Glendale Cottage, built by the Matterson family in the 1920s. Through his travels and work experience, Ian fell in love with the West Coast of Vancouver Island—a paradise for a self-proclaimed “wild food enthusiast”—and has since created an unforgettable dining experience at Heartwood Kitchen.
Chef Riddick shares his journey from his early days in the kitchen to becoming a prominent figure in BC’s food scene. We explore the philosophy behind Heartwood Kitchen, its fusion of traditional techniques with modern twists, and the significance of community and local sourcing in every dish. From the influence of the stunning coastal surroundings to the rich history of the Matterson House, Ian offers valuable insights into the art of hospitality and cooking with purpose.
Tune in for a conversation filled with passion, creativity, and a deep love for food that celebrates the bounty of the West Coast.
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A xx

In this episode, we sit down at the table with Mrs. Karen Woods, a respected business and management studies professor known for her dedication to teaching and her strong presence in the City of Barrie. Karen shares the story behind her famous baked beans recipe and other sweet treats, along with the inspiration she draws from her family—especially her mother, who was a beloved community member.
We explore her love for cooking, travelling, and her enjoyment of the Butter Tart Trail, as her passion for sweet treats has inspired road trips across Ontario in search of the perfect butter tart. Karen offers insights into the importance of family traditions, the time she spends creating delicious meals for family gatherings, and how her mom’s influence has shaped her approach to both teaching and cooking.
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A xx