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© Tomas Sebastian
Description
Welcome to Post Service, the podcast that lets you in on the conversations usually reserved for hospitality workers only. Chefs, servers, bartenders, sommeliers and even the shitty customers are all a part of the conversation. So lets talk openly!
Feedback can be directed to postservicepod@gmail.com or on Instagram @postservicepod
Feedback can be directed to postservicepod@gmail.com or on Instagram @postservicepod
66 Episodes
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Melisa Daniels aka @eastendvintageandretro is a full time server, vintage collector/seller, and all around fantastic human being. Mel (as some like to call her) and Tomas talked about her life and the pull that restaurants have on certain people, death and responsibility, as well as vintage gear!!
comments or concerns: meatballthougths@gmail.com or @meatballthoughts on IG or MINDS
Rachelle Cornish is currently the pastry chef/baker of White Lily Diner. Rachelle has worked all over the world and has a passion that is right up there with any big time Toronto pastry chefs. It was truly a pleasure to sit down and talk with her about her start and what the future holds.
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS
Matt and Tomas talk about the restaurants they think will be given stars come the fall, as well the love of chaos in kitchens and relationships.
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS
Matt and Tomas are back for rambles about thinking freely and emotional regulation, understanding how and when to use the word "okay", and knee jerk reactions to business partnerships.
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS
Matt and Tomas are back for another episode of rambles and emotions. Matt recounts doing a pop up at Joe Beef with Jon and Affinity Fish, shokunin (craftsman) mentality, transitioning out of food, and fish guts!!
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS
Alan Usher is a friend of the podcast and ex-chef. Alan and Tomas talked about getting out of the industry and the shifts that a lot of hospitality peoples have made over the last two years.
Shout-out goes to @noctuabread
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS
Graham is a Toronto chef that currently works at White Lily Diner. We talked about starting at a new restaurant, the sad sides of food, and the importance of loving the environment you are in on a daily basis. Shout-out goes to @avlingto
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS
Matt Parker Max Taylor is back for another bi-weekly installment of rambles!! Topics include: Fuck David Chang, tip-less knives and fixing broken tips, and how knowing death on a professional or personal level changes conversational cadence.
Shout-outs: @davidchang @eastendvintageandretro @mimichinese
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG and MINDS
It was bring your mom to your hobbies day!!!! My mom and I talked about what it's like from her perspective to have an addict for a son. This podcast is not advice in any way shape or form, simply just a conversation with mother and son.
Enjoy
Comments or concerns: meatballthoughts@gmail.com and @meatballthoughts on MINDS and IG
Matt and Tomas back for another installment of our stream of consciousness! We got into topics from what our lives could've looked like if addiction took a deeper hold, the importance of getting outside, and all the way to appropriate amounts of sacrifice.
Comments or concerns: meatballthoughts@gmail.com and @meatballthoughts on IG and MINDS
Olivia Go is a part owner of Tosho Knife Arts located at 934 Bathurst st, soon to be relocated to 913 Bathurst st in Toronto. Olivia and Tomas talked shop politics, building community, discovering our stunted emotional expressions, all with laughter sprinkled throughout. Enjoy Meatballs!!!
Comments or Concerns: meatballthoughts@gmail.com OR @meatballthoughts on IG
Matt and Tomas are talking mental blocks, mandatory hospitality work, and Matt and Jon being interviewed for the New York Times!!
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG
Brian Cheng is a Toronto chef and one half of the catering company The Edible Story @theediblestory on IG. Go check him out for any and all events you may have coming up in the future.
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG
Matt and Tomas are back for another bi-weekly instalment of industry feelings, thoughts of new business owners, younger generations of cooks and cookbook talk. With special guest Jon Klip.
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG
Nick Stark is a Toronto chef/forager/farmer. Go check out Nick's IG @starknorth for beautiful and delicious produce, and product availability.
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts
Matt Taylor is back on a regular basis! This week we are talking about trials and tribulations of being a new business owner, credit with suppliers, and Sugo(restaurant at Bloor and Lansdown).
Comments or Concerns: meatballthoughts@gmail.com or IG @meatballthoughts
Matt Taylor is....ONE YEAR CLEAN!!!!!!! this episode we talked everything sobriety and the challenges that go with it.
No shoutouts this week but we'll get back to that soon.
Questions or concerns: @meatballthoughts on IG or meatballthoughts@gmail.com
Matthew Bu is the host of The Gastronomy Club another Toronto based podcast that highlights amazing chefs, sommeliers, and hospitality professional. Matthew and Tomas talked about their distain for food bloggers, love of craftsmanship, and admiring the hustle.
Shout-outs: @yuzutoronto @blogto
Comments or Concerns: email meatballthoughts@gmail.com or @meatballthoughts on IG
Stephanie Dickison is the one woman army behind @TorontoResaurants.co! Stephanie sat down with Tomas to talk about what it's like to dine indoors, potential future waves of closures and possible changes to the industry in the future.
Shout-outs:
@giatoronto
@twentyvictoria
@blackowned.to
Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG
Another solo session!! Tomas talks about what its like to dislike a past version of ones self and like the version now. He was also celebrating two years sober!! NO BOOZE NO BLOW!!
Shout-outs this week go to @dispatchresto and @the_flour_mill
Comments or Concerns? Hit me up meatballthoughts@gmail.com or @meatballthoughts on IG
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