Claim OwnershipAt The Chefs Table podcast
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© Chef Anthony Borgo
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Much like you, when growing up, I learned life’s most important lessons at the dinner table.
My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table.
Welcome to all listeners who enjoy family, friends, food and drink.
Salute !
Anthony Borgo
My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table.
Welcome to all listeners who enjoy family, friends, food and drink.
Salute !
Anthony Borgo
46 Episodes
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In this episode, I sit down at the table with Chef Michael Scott to reflect on how culinary careers can take very different paths, even when chefs begin their journeys together. We explore the choices that shape not only professional outcomes but also personal fulfilment, and how shared beginnings can lead to diverging roads in the hospitality industry.Michael shares thoughtful insights on maintaining work–life balance in a demanding field. From staying focused during long service hours to taking time for personal reflection, he emphasizes the importance of perspective, discipline, and building resilience both in and out of the kitchen.We also look at Michael’s commitment to lifelong learning, from the curiosity and dedication that made him a standout student to the lessons he continues to gather every day. His story reminds us that a rewarding culinary career is not just about technical mastery — it’s about embracing challenges, cultivating resilience, and staying open to new ways of growing as both a chef and a person. Join me for this podcast. Take a break. Listen in.A xx
In this episode, I sit down at the table with Mr. Matthew Nevitt of Wild Foragers, an expert forager based in Raymond, Washington, USA. With a passion for the wild, Matt shares his deep knowledge of foraging and the incredible bounty of edible plants, mushrooms, and herbs that nature has to offer. He explains that nature is not only what we see and experience on the earth’s surface, but also what takes place below — an underground network of fungi, roots, and microorganisms that supports and sustains trees and plant life. We discuss the art and science of wild food harvesting, the skills and respect required to forage responsibly, and the importance of sustainability in the foraging community. Mr. Nevitt’s commitment to connecting with the land and working in harmony with nature shines through in every aspect of his foraging practice. He explains how foraging can lead to a deeper understanding of the environment, the challenges he faces in the wild, and the joy of discovering nature’s hidden gems.If you’ve ever wondered about the world of wild foraging or are curious about how it connects to sustainable living, this episode is for you. Join me for this podcast. Take a break. Listen in. A xx
In this episode, we’re joined at the table by Ms. Theresa Scarborough, a professional food and beverage photographer based in Chicago. Ms. Scarborough specializes in capturing high-quality images of food and drink, focusing on the details that make each dish visually appealing. Her work showcases the importance of lighting, composition, and styling in bringing food to life through a camera lens. We discuss the technical aspects of food photography, including how to properly light and style food to make it look its best. Ms. Scarborough also shares her approach to working with clients and how she ensures each image conveys the right message and emotions. We explore how food photography can influence how people experience and connect with what they eat and drink. This episode provides valuable insights for anyone interested in food photography — whether you’re a photographer, restaurant owner, or simply curious about the process. Tune in to hear Ms. Scarborough’s professional tips and get a behind-the-scenes look at the art of food and beverage photography. Join me for this podcast. Take a break. Listen in.A xx
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. Join me for this podcast. Take a break. Listen in.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. Join me for this podcast. Take a break. Listen in. 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.Join me for this podcast. Take a break. Listen in.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.Join me for this podcast. Take a break. Listen in.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. Join me for this podcast. Take a break. Listen in.A xx
In this episode, we sit down at the table 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.Join me for this podcast. Take a break. Listen in.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.Join me for this podcast. Take a break. Listen in.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 community. 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 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, the joy of sharing meals, and how her mom’s influence has shaped her approach to both teaching and cooking.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we sit down at the table with Chocolatier and Pastry Chef Priya Winsor, founder and owner of Compass Chocolates in St. Albert, Alberta. Priya is passionate about creating artisanal, handcrafted chocolates using the finest ingredients and techniques. We explore her journey from the early days of chocolate-making to building a successful business that has become a local favourite.Priya is committed to sourcing only sustainably grown and harvested cocoa, ensuring fair trade practices for the workers behind the beans. She shares her insights into the artistry of chocolate, her dedication to ethical sourcing, and how she combines creativity with quality in every bite. With flavours from home and around the world, she explores ingredients and their origins, bringing unique tastes to her handcrafted confections.Unwrap the story with us to discover the process behind making exquisite chocolates, the challenges and rewards of running a small artisanal business, and how Compass Chocolates has earned a reputation for producing some of the finest handcrafted treats.Join me for this podcast. Take a break. Listen in.A xx
In this episode, I sit down at the table with Ms. Elysia Vandenhurk, the Founder & Chief Brand and Innovation Officer of Three Farmers Foods. From its humble beginnings, Three Farmers Foods has grown into a leader in sustainable, plant-based snacking, staying true to its mission of offering wholesome, delicious, and responsibly sourced foods.At the heart of the company is a deep connection to the land. By sourcing sustainably grown lentils and other pulses from the nutrient-rich soils of Saskatchewan — often referred to as the breadbasket of the world — the company benefits from a region that leads global production in these essential crops. This dedication to quality and responsible farming ensures that every snack is not only good for you but also good for the planet.We also discuss Elysia’s journey from professional chef to food entrepreneur, her commitment to nutrient dense ingredients, and how Three Farmers Foods has embraced innovation while staying grounded in goodness. From their signature camelina oil—an ancient, nutrient-rich oil with sustainability at its core—to their line of plant-based snacks, Three Farmers Foods is redefining what it means to eat well. Don’t miss this inspiring conversation about food, sustainability, and the care that goes into crafting every product.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we explore the fascinating world of mushroom farming with Mrs. Sinda Simpson and Ms. Alexandria Simpson, the dynamic duo behind The Mushroomery at White Pine Meadows in Oro-Medonte, Ontario. Together, they are dedicated to growing specialty mushrooms and bringing high-quality, sustainably grown varieties to the local market.Sinda and Alexandria share their journey of starting and growing The Mushroomery, their passion for learning, and the challenges and rewards of cultivating unique mushroom varieties. From their commitment to organic and sustainable practices to their innovative farming techniques, they discuss how they’ve carved out a niche in the world of specialty mushrooms. They also introduce their new line of freeze-dried mushroom products, highlighting their bold flavours, versatility, and extended shelf life for kitchens everywhere. Tune in to discover the art and science of mushroom cultivation, the culinary and health benefits of mushrooms, their versatility in cooking, and how their family farm is shaping the future of local food production.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we chat with Ms. Helen Mels, the owner and operator of SouthCoast Fresh, a family-run strawberry farm in Delhi, Ontario. Known for producing some of the freshest and juiciest strawberries in the region, SouthCoast Fresh has become a local favourite.Nestled in Norfolk County — often called Ontario’s Garden — SouthCoast Fresh benefits from the region’s rich soil and ideal growing conditions, making it perfect for cultivating top-quality berries.Helen shares her journey into farming and the dedication it takes to grow high-quality strawberries that capture the true essence of summer. We discuss the challenges and rewards of running a strawberry farm, from planting to harvest, and how the farm embraces sustainable practices to ensure every berry is bursting with flavour. Whether you’re a strawberry lover or simply curious about the life of a farmer, this episode celebrates the passion and care behind farm-fresh produce.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we explore the world of fiddleheads with Ms. Brittany Maranger, President of NorCliff Farms, North America’s largest producer of these unique seasonal delicacies. Known for their vibrant green curls and nutty flavour, fiddleheads are a sought-after ingredient among chefs and home cooks alike.Ms. Maranger shares the fascinating story of NorCliff Farms — from their pioneering work in cultivating fresh fiddleheads to their commitment to sustainable foraging practices — and how she went on to create the ForageGirl brand. We discuss the art of growing, harvesting, and distributing fiddleheads, as well as their rising popularity in culinary circles. Whether you are a food enthusiast curious about this foraged gem or interested in sustainable farming innovations, this conversation offers a fresh perspective on a truly Canadian crop.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we explore the fascinating world of bees and beekeeping with Mr. Brian Scott, the dedicated beekeeper behind Innisfil Creek Honey in Innisfil, Ontario. At Innisfil Creek Honey, they do it all: keeping bees, producing honey, providing pollination services, teaching beekeeping workshops, and selling beekeeping supplies. Known for their exceptional honey and comprehensive resources for beekeepers, Innisfil Creek Honey has become a trusted name in the beekeeping community.Our conversation touches on the art and science of beekeeping, from understanding the vital role bees play in pollination to the techniques involved in producing high-quality honey. Brian shares his expertise on maintaining healthy hives, the challenges facing modern beekeepers, and the importance of supporting local apiaries. Whether you're a seasoned beekeeper or simply curious about the world of bees, this discussion offers insights and inspiration.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we explore the world of environmentally sustainable and urban agriculture with Mr. David Cohlmeyer, a pioneer in the local good food movement and a seasoned Sustainable Good Foods Consultant. With decades of experience, including founding the acclaimed Cookstown Greens, David has dedicated his career to fostering environmentally friendly agricultural practices that thrive in both urban and rural settings alike.We explore how urban agriculture can redefine food systems, reduce environmental impact, and bring fresh, local produce closer to home. David shares his insights into the challenges and opportunities of integrating sustainability into modern food production, offering valuable perspectives for farmers, food entrepreneurs, and anyone passionate about sustainable living. David also encourages people to get involved with a community food hub, emphasizing the role of collective efforts in strengthening local food networks. Additionally, he suggests growing unique cultivars and heirloom vegetable varieties for a better, more flavourful eating experience.From the importance of soil health to innovative urban farming techniques, this conversation is rich with actionable ideas and inspiration for cultivating a greener future.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we’re joined by Tim Hughes, Group Executive Chef Director of Caprice Holdings, a renowned restaurant group based in London, England. With decades of experience leading some of the UK’s most iconic dining establishments, Tim reflects on the transformative power of mentorship and the vital role of apprenticeships in shaping the next generation of chefs.We explore what it takes to build and lead a successful culinary team, tempering tradition with innovation in the modern kitchen. Tim shares his insights on nurturing talent, the importance of leadership in creating a thriving work environment, and the ever-evolving nature of the culinary industry.Enjoy a conversation filled with inspiration, dedication, and the art of running restaurants in London’s hospitality trade, where leadership and teamwork are key to delivering exceptional guest experiences. Join me for this podcast. Take a break. Listen in.A xx
In this episode, we’re joined by Chef Dune Pierre Michel, the creative force behind French Broad Pantry in Asheville, North Carolina. Dune's culinary journey began in the sun-drenched South of France, where he developed a deep appreciation for quality ingredients and refined techniques. Rooted in a rich gastronomic heritage, his cuisine elegantly balances simplicity and sophistication.After honing his skills at a prestigious hospitality and culinary school, Dune’s career took him across the globe — from the landscapes of Peru and India to the vibrant markets of Mexico and Morocco. With over a decade in California’s dynamic food scene, he now brings his expertise and passion to Asheville, particularly in the realm of exquisite pastry baking.French Broad Pantry offers authentic French pastries and pantry staples to the Asheville community and beyond. Operating from a commercial kitchen, they sell their baked goods at local markets, always guided by the mantra: “It’s Gotta Be Delicious!” Join me for this podcast. Take a break. Listen in.A xx
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