Plates Podcast

In this episode, we take our conversation about stress to the restaurant industry through an interview with Toronto restaurateur, Jacob Wharton-Shukster. From his experience in many hospitality positions throughout the years culminating in building, owning, and running his own restaurant, Jacob draws a vivid picture of the disruptive lifestyle demanded by the industry. Together, Nico, Brandon, and Jacob explore where the stress in restaurants comes from, how that lifestyle affects diet and exercise, and how people like Jacob have begun focusing more proactively on mental and physical health to manage and thrive in that environment.

Stress is pervasive and formative in both the food and fitness industries. It can act to motivate and challenge, or inhibit and paralyze with profound implications for our body, emotions, goals and occupational success. In part one of our exploration of stress, Brandon and Nico interview Dr. Sher Bovay - a lifestyle consultant and mind body practitioner with over 25 years as a healthcare professional. We're getting into the physiological response to stress; how it can be managed for your benefit; it's effects on weight loss and physical health; and how stress is influenced by hormones and genetics.

In this episode, Brandon and Nico are in a no holds barred conversation about trends in the food and fitness industry. We're reflecting on 2017 and exploring what we can look forward to - and maybe not - in 2018. From the relationship of back and front of house and back alley gardens to virtual reality animal workouts and twerking classes, it's going to be a ride. Welcome to Sideplates! Shorter form episodes to dive into topics that reflect on news, media, and happenings in food and fitness. We'll also be using these episodes to give updates from previous programs and let you know what's coming in the near future.