Chef Pod is joined by Chef Activist, Joshna Maharaj, author of newly released - Take Back the Tray - a movement to reconnect food with health, wellness, education, and rehabilitation in public institutions around the globe. Find out more about

Bashir Munye on Food Sovereignty, Gender, and Race

Apr 30th, 2020 39m 45s

It’s often-times the uncomfortable conversations that are the most important conversations to have. On this episode, Chef Pod is joined by Bashir Munye - Chef, Professor, activist - to discuss food security vs food sovereignty, Race, and Gender

Suzanne Barr on Living Your Truth

Apr 23rd, 2020 35m 55s

What does it mean to live your truth? Chef Pod sits down with Chef Suzanne Barr to discuss intention, impact, finding her voice, and how her chef-in-residency menu became a love-letter to her mother.Chef Suzanne Barr of True True Diner is a not

Bonus

Chef Pod at Home with John Sinopoli of SaveHospitality.ca

Apr 14th, 2020 41m 50s

In this bonus remote episode, Chef Pod is joined by John Sinopoli of Ascari Hospitality Group, who, in an effort to Save Toronto's Hospitality industry, began the coalition - SaveHospitality.caGet involved: https://www.savehospitality.ca/

Plant Based Meats

Feb 5th, 2020 1h 1m

On this week's episode, the Chef Pod is joined by GBCCHCA Nutrition professor - Lisa Koo, and ethical butcher - Dave Meli, to discuss the rise in plant-based meats, and how they compare to ethically sourced meats.

Chef Sean Brock

Jan 23rd, 2020 42m 56s

This week, Chef Pod is joined by Sean Brock, founder chef of award-winning Husk Restaurants, chef-owner of Audrey in Nashville, and author of several best-selling cookbooks.You may recognize Brock from TV shows such as 'Chefs' Table' and 'Mind

Amy Symington - The Long Table

Dec 12th, 2019 1h 2m

This week, Chef Pod is joined by Chef, professor and cookbook author, Amy Symington. Her inaugural cookbook, The Long Table, focuses on community-based eating for the prevention and management of chronic illness while maintaining that healthy,

The History of Pasta

Nov 27th, 2019 55m 18s

This week, Chef Pod is joined by special, Dr. Karima Moyer-Nocchi, Culinary Historian, Professor, author - the list goes on. Visiting from Italy, Dr. Moyer discusses the history of pasta, Italian culture, and the relationship with food.

Celebrations

Nov 12th, 2019 45m 48s

On this weeks episode of the Chef Pod, Jason and Wendy discuss celebration and tradition across cultures.Joined by GBCCHCA Chef Professors David Wolfman - Author, Indigenous fusion chef, and graduate of the George Brown College CHCA apprentice

Kitchens of the Future

Oct 29th, 2019 38m 35s

This week, Chef Pod discusses what place technology will have in our future kitchens and why with @GBCCHCA Equipment Procurement Technician, Montgomery Prior, and First year Culinary Degree Student Jordan Randell.

Study Tours

Oct 8th, 2019 27m 5s

On this weeks episode, Chef Pod is joined by Professor Charlton Alvares, and GBC CHCA student, Yousef Baqtash to discuss their most recent culinary study tour to India and Thailand.

Wellbeing In the Culinary Industry

Sep 24th, 2019 1h 9m

On this weeks episode, Chef Pod is joined by Counselor and Psychotherapist - Robert Malowany, and Chef, Professor, and Mental Health advocate - Warren Ford to take a look at well-being in the Culinary Industry.

Bocuse d'Or - Trevor Ritchie & Jenna Reich

Sep 17th, 2019 54m 14s

On this episode, Chef Pod Hosts, Jason Inniss and Wendy Mah, are joined by Bocuse d'Or Team Canada members Trevor Ritchie and Jenna Reich. Take an inside look at one of the most prestigious culinary competitions in the world.

The New Canada Food Guide

Sep 10th, 2019 59m 35s

On this episode, Chef Pod discusses and dissects the New Canada Food Guide. Hosts Jason Inniss and Wendy Mah are joined by special guests, PhD, Dietician, and Nutrition Professor - Linda Gillis; CHCA Alum and current Chef School Instructor -Min

Trailer

Season One Intro

Aug 29th, 2019 1m 11s

Hosted by Chef Professor & Coordinator Jason Inniss and Professor Wendy Mah, join George Brown College's Chef School while they discuss Canada's Food Guide, Well Being in the Culinary Industry, and dive deeper into subjects relative to the futu

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