Episode 46: Chef Michael Scott on Finding Focus, Growth, and Balance in the Hospitality Industry

Episode 45: Mr. Matthew Nevitt of Wild Foragers – Exploring Nature’s Bounty

Episode 44: Through the Lens – Capturing the Art of Food and Drink with Ms. Theresa Scarborough, Chicago Food and Beverage Photographer

Episode 43: The Art of À Table Chez Anou with Chef Anou Boccasam – Redefining Plant-Based Dining in Geneva

Episode 42: Mr. Anthony Miller – Miller Bison Meat: Nature’s Unaltered Protein

Episode 41: Mr. Alexander Borgo – Upholding Cheese Crafting Tradition and Excellence at Fiscalini Farmstead

Episode 40: Pizza Gabriel – Passion-Fueled Pizza Perfection with Mr. Gabriel Reboul

Episode 39: Chef John Forcier – Director of Culinary Operations – Equal Parts Hospitality Group

Episode 38: Chef Jason Howard - The Modern Caribbean Chef – The Pillars

Episode 37: Chef Ian Riddick – Heartwood Kitchen Restaurant, Ucluelet, BC

Episode 36: Mrs. Karen Woods – Baked Beans, Butter Tarts, and Family Traditions

Episode 35: Ms. Priya Winsor – Compass Chocolates, Passionately Committed to Chocolate

Episode 34: Ms. Elysia Vandenhurk – Founder & Chief Brand and Innovation Officer, Three Farmers Foods

Episode 33: Mrs. Sinda Simpson & Ms. Alexandria Simpson – The Mushroomery at White Pine Meadows

Episode 32: Ms. Helen Mels – Ontario Strawberries at Their Finest with SouthCoast Fresh

Episode 31: Ms. Brittany Maranger – Growing Canada’s Fiddlehead Industry with NorCliff Farms and ForageGirl

Episode 30: Mr. Brian Scott – Beekeeping at Innisfil Creek Honey

Episode 29: Mr. David Cohlmeyer – Championing Sustainable Agriculture and Local Food Systems

Episode 28: Mr. Tim Hughes, Group Executive Chef Director of Caprice Holdings – The Journey of Mentorship, Leadership, and Culinary Excellence

Episode 27: Chef Dune Pierre Michel – Crafting Pastry with Precision at French Broad Pantry