At The Chefs Table podcast

• Episode 51: Crafting an Italian Classic with Chef Eric Goeury of Viva Panettone

  In this episode, I sit down at the table with Chef Eric Goeury, the creative mind behind Viva Panettone in Montreal, Quebec. Chef Goeury is known for his mastery of this iconic Italian bread, combining time-honoured techniques with his own vision to create panettone that is both authentic and unforgettable. Through Viva Panettone, he has introduced Montrealers to the patience, precision, and passion required to craft one of the world’s most celebrated holiday breads.We explore the philosophy and craft behind his work, from the careful selection of ingredients to the long fermentation and baking processes that give panettone its unique texture and flavour. Chef Goeury shares how tradition informs his approach, while also revealing how he innovates to keep this classic bread relevant in a contemporary culinary scene. Listeners gain insight into the artistry and discipline that elevate a simple bread into an all-season masterpiece.This conversation offers a behind-the-scenes look at the challenges and rewards of making panettone at the highest level. It’s about more than baking — it’s about dedication, creativity, and sharing a piece of Italian heritage in Montreal and across Canada. Learn how Chef Goeury transforms ingredients, technique, and culture into a truly extraordinary eating experience.Join me for this podcast. Take a break. Listen in.A xx

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• Episode 50: Butter, Cream, and Craft – The Art of St. Brigid’s Creamery with Mr. Guillermo Anderson

  In this episode, we’re joined at the table by Mr. Guillermo Anderson, Fractional Chief Operating Officer at St. Brigid’s Creamery, located near Brussels in Huron County, Ontario’s West Coast. Known for its exceptional small-batch butter, St. Brigid’s blends time-honoured European methods with the richness of locally sourced milk from the surrounding countryside. Mr. Anderson shares how the creamery’s name pays homage to tradition, while its operations remain firmly rooted in innovation, sustainability, and a deep respect for the land and the farmers who make it all possible.We explore the meticulous art of dairy production, from the arrival of fresh milk to the churns that transform it into golden butter with a distinct flavour profile shaped by the terroir of Huron County. Mr. Anderson discusses the delicate balance between operational efficiency and preserving artisanal quality, revealing the challenges and rewards of running a premium creamery in a competitive food landscape. Along the way, we learn how St. Brigid’s nurtures close ties with chefs, retailers, and loyal customers who appreciate the difference that true craftsmanship brings to the table.This episode offers a behind-the-scenes look at what it takes to produce dairy products of the highest calibre. It’s a conversation about passion, precision, and the pride of sharing something extraordinary with the world, straight from Ontario’s West Coast.Join me for this podcast. Take a break. Listen in.A xx

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• Episode 49: Naagan with Chef Zach Keeshig on Indigenous Cuisine and Connection to Land

  In this episode, I sit down at the table with Chef Zach Keeshig, an Ojibway chef from Owen Sound, Ontario, and a proud member of the Anishinaabe people. Rooted in his heritage, Chef Keeshig, the creative force behind Naagan, is known for bringing Indigenous traditions and ingredients into a fine-dining setting, creating an experience that is as meaningful as it is memorable. With Naagan, he has built more than a restaurant — it is a space for storytelling, cultural connection, and a deeper understanding of the land.We explore the philosophy that shapes his work, from foraging wild ingredients to honouring the seasonal rhythms that define cooking in Ontario. Chef Keeshig shares how each dish reflects both his personal journey and cultural identity, while also pushing the boundaries of what Indigenous cuisine can be in a contemporary context. Through his stories, listeners gain insight into the balance of tradition and innovation that defines Naagan.This conversation offers a behind-the-scenes look at the challenges and rewards of elevating Indigenous foodways in today’s culinary landscape. It’s about more than cooking — it’s about resilience, creativity, and the power of food to connect people to the land and to each other.Join me for this podcast. Take a break. Listen in.A xx

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• Episode 48: Kozlik’s Premium Condiments – Crafting Bold Flavours in Toronto with Mr. Noah Kessler

  In this episode, I’m joined at the table with Mr. Noah Kessler, Director of Business Development at Kozlik’s Premium Condiments, a Toronto-based brand that has been crafting mustard with passion and precision since 1948. Known for their all-natural ingredients and bold flavours, Kozlik’s has become a staple for chefs and food lovers alike. We explore the history of the company, the art of mustard-making, and the creative process behind their unique flavour combinations.From classic Dijon to innovative blends featuring maple, horseradish, and truffle, Kozlik’s is redefining how we experience this timeless condiment. We also discuss the importance of sourcing high-quality ingredients, the versatility of mustard in cooking, and what the future holds for this iconic Canadian brand.Whether you’re a mustard aficionado or simply curious about elevating your meals, this episode is packed with flavourful insights and a deep appreciation for craftsmanship rooted in tradition.Join me for this podcast. Take a break. Listen in. A xx

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• Episode 47: Mr. Matthew Ratuski – Elevating Wild Rice & Grains with Floating Leaf Fine Foods

  In this episode, I sit down at the table with Mr. Matthew Ratuski, Director of Possibilities at Floating Leaf Fine Foods. A family business with deep roots in Sunnyside, Manitoba, Floating Leaf has been a pioneer in premium wild rice and innovative grain blends for generations.We discuss the company’s commitment to sourcing high-quality, sustainable ingredients, the art of blending grains for flavour and nutrition, and how Floating Leaf continues to innovate while honouring its heritage. From wild rice harvested in pristine Canadian waters to unique blends that bring versatility to the table, Floating Leaf Fine Foods is redefining how we enjoy whole grains.Wild rice is more than just a nutritious grain; it has deep cultural and historical significance. Traditionally harvested by Indigenous communities, wild rice has been a vital food source and a symbol of sustenance for First Nations peoples for centuries. Floating Leaf Fine Foods continues to honour these traditions by working closely with Indigenous harvesters and ensuring their wild rice is naturally grown, hand-harvested, and sustainably sourced, preserving both the land and its heritage.Join me for this podcast. Take a break. Listen in.A xx

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