At The Chefs Table podcast

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

  In this episode, we explore the world of environmentally sustainable and urban agriculture with Mr. David Cohlmeyer, a pioneer in the local good food movement and a seasoned Sustainable Good Foods Consultant. With decades of experience, including founding the acclaimed Cookstown Greens, David has dedicated his career to fostering environmentally friendly agricultural practices that thrive in both urban and rural settings alike.We explore how urban agriculture can redefine food systems, reduce environmental impact, and bring fresh, local produce closer to home. David shares his insights into the challenges and opportunities of integrating sustainability into modern food production, offering valuable perspectives for farmers, food entrepreneurs, and anyone passionate about sustainable living. David also encourages people to get involved with a community food hub, emphasizing the role of collective efforts in strengthening local food networks. Additionally, he suggests growing unique cultivars and heirloom vegetable varieties for a better, more flavourful eating experience.From the importance of soil health to innovative urban farming techniques, this conversation is rich with actionable ideas and inspiration for cultivating a greener future.Join me for this podcast. Take a break. Listen in.A xx

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

  In this episode, we’re joined by Tim Hughes, Group Executive Chef Director of Caprice Holdings, a renowned restaurant group based in London, England. With decades of experience leading some of the UK’s most iconic dining establishments, Tim reflects on the transformative power of mentorship and the vital role of apprenticeships in shaping the next generation of chefs.We explore what it takes to build and lead a successful culinary team, tempering tradition with innovation in the modern kitchen. Tim shares his insights on nurturing talent, the importance of leadership in creating a thriving work environment, and the ever-evolving nature of the culinary industry.Enjoy a conversation filled with inspiration, dedication, and the art of running restaurants in London’s hospitality trade, where leadership and teamwork are key to delivering exceptional guest experiences. Join me for this podcast. Take a break. Listen in.A xx

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

  In this episode, we’re joined by Chef Dune Pierre Michel, the creative force behind French Broad Pantry in Asheville, North Carolina. Dune's culinary journey began in the sun-drenched South of France, where he developed a deep appreciation for quality ingredients and refined techniques. Rooted in a rich gastronomic heritage, his cuisine elegantly balances simplicity and sophistication.After honing his skills at a prestigious hospitality and culinary school, Dune’s career took him across the globe — from the landscapes of Peru and India to the vibrant markets of Mexico and Morocco. With over a decade in California’s dynamic food scene, he now brings his expertise and passion to Asheville, particularly in the realm of exquisite pastry baking.French Broad Pantry offers authentic French pastries and pantry staples to the Asheville community and beyond. Operating from a commercial kitchen, they sell their baked goods at local markets, always guided by the mantra: “It’s Gotta Be Delicious!” Join me for this podcast. Take a break. Listen in.A xx

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• Episode 26: Chef Darren Archer – Executive Chef of 116 Pall Mall in Central London

  In this episode, we’re joined by Chef Darren Archer, the Executive Chef at 116 Pall Mall, a premier venue for events, weddings, and meetings in the heart of London. Chef Archer shares his insights into today’s evolving culinary industry and offers a behind-the-scenes look at the exceptional hospitality services provided to both club members and the public.We discuss key topics, including sustainability in the kitchen, staffing challenges, and the growing popularity of plant-based cookery. Chef Archer highlights the importance of on-the-job training, the cook apprenticeship culture, and mentorship in building a strong kitchen team, while also shedding light on the intricacies of managing a multi-faceted venue catering to both private and public events.Tune in as we navigate the intersection of fine dining, sustainability, and leadership, and discover why hospitality is about so much more than just food.Join me for this podcast. Take a break. Listen in.A xx

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• Episode 25: E-Commerce Visionary Ms. Taylor Lindsay-Noel – Founder of Cup of Té

  In this episode, we’re joined by Ms. Taylor Lindsay-Noel, founder of Cup of Té, a premier online retailer of loose-leaf organic teas and teaware based in Ontario, Canada. After a life-changing accident in 2008 ended her dreams of becoming an Olympic gymnast, Taylor turned her challenges into a powerful story of resilience and entrepreneurship. Launched in 2018, Cup of Té was born from Taylor’s vision to share the world’s finest organic teas while enriching lives through the ritual of tea. Her mission goes beyond selling tea—she’s dedicated to creating a premium tea experience that enhances well-being, offering potential health benefits with each blend crafted from organic ingredients, and every sip telling a unique story. We’ll explore the journey behind Cup of Té, from its inception to becoming a beloved brand among tea enthusiasts worldwide. Taylor shares her passion for tea and the meaningful connections she fosters through her products. Join me for this podcast. Take a break. Listen in. A xx

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