Episode 39: Chef John Forcier – Director of Culinary Operations – Equal Parts Hospitality Group
In this episode, we sit down at the table with Mr. John Forcier, Director of Culinary Operations for Equal Parts Hospitality Group. With years of experience leading diverse kitchen teams and shaping standout dining experiences, Chef Forcier shares insights into building strong kitchen culture, navigating leadership in a multi-concept restaurant group, and staying creative while keeping operations grounded. Though his parents once hoped he would become a teacher, Chef Forcier has found his own path to education — mentoring his culinary teams and guiding the next generation of chefs through leadership, creativity, and consistency. His influence can be felt across the kitchens he leads, where skill development, training, cooking principles, and industry values go hand in hand. We explore his journey through the culinary world, the philosophy behind Equal Parts Hospitality, and what it takes to innovate and lead with purpose in today’s hospitality industry. Join me for this podcast. Take a break. Listen in.A xx
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Episode 38: Chef Jason Howard - The Modern Caribbean Chef – The Pillars
In this episode, we sit down at the table with Chef Jason Howard, known as The Modern Caribbean Chef, to explore his culinary journey and unique approach to Caribbean cuisine. Chef Jason Howard, the creative force behind The Pillars, has teamed up with Urvin Croes to create something truly extraordinary: the world’s first book dedicated to Modern Caribbean Cuisine. His style blends bold flavours and traditional Caribbean cooking techniques with modern twists, delivering not only incredible taste but also visually stunning presentations.Chef Jason Howard is highly expressive and artistic in his dishes, using food as a canvas to tell stories and evoke emotions. We discuss his humble journey from kitchen porter to celebrated chef, the inspiration behind his signature dishes, and how he brings creativity and innovation to every plate.From the vibrant spices of the Caribbean to his dedication to sourcing quality ingredients, Chef Howard shares his philosophy on cooking with purpose and creating unforgettable dining experiences. Join us to learn about the art of modern Caribbean cuisine, Chef Howard’s commitment to the hospitality industry, and his vision for the future of Caribbean food in the culinary scene.Join me for this podcast. Take a break. Listen in.A xx
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Episode 37: Chef Ian Riddick – Heartwood Kitchen Restaurant, Ucluelet, BC
In this episode, we sit down at the table with Chef Ian Riddick of Heartwood Kitchen, located in the historic Matterson House in Ucluelet, BC—a charming building originally known as Glendale Cottage, built by the Matterson family in the 1920s. Through his travels and work experience, Ian fell in love with the West Coast of Vancouver Island—a paradise for a self-proclaimed “wild food enthusiast”—and has since created an unforgettable dining experience at Heartwood Kitchen.Chef Riddick shares his journey from his early days in the kitchen to becoming a prominent figure in BC’s food scene. We explore the philosophy behind Heartwood Kitchen, its fusion of traditional techniques with modern twists, and the significance of community and local sourcing in every dish. From the influence of the stunning coastal surroundings to the rich history of the Matterson House, Ian offers valuable insights into the art of hospitality and cooking with purpose.Tune in for a conversation filled with passion, creativity, and a deep love for food that celebrates the bounty of the West Coast.Join me for this podcast. Take a break. Listen in.A xx
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Episode 36: Mrs. Karen Woods – Baked Beans, Butter Tarts, and Family Traditions
In this episode, we sit down at the table with Mrs. Karen Woods, a respected business and management studies professor known for her dedication to teaching and her strong presence in the community. Karen shares the story behind her famous baked beans recipe and other sweet treats, along with the inspiration she draws from her family — especially her mother, who was a beloved community member.We explore her love for cooking and her enjoyment of the Butter Tart Trail, as her passion for sweet treats has inspired road trips across Ontario in search of the perfect butter tart. Karen offers insights into the importance of family traditions, the time she spends creating delicious meals for family gatherings, the joy of sharing meals, and how her mom’s influence has shaped her approach to both teaching and cooking.Join me for this podcast. Take a break. Listen in.A xx
In this episode, we sit down at the table with Chocolatier and Pastry Chef Priya Winsor, founder and owner of Compass Chocolates in St. Albert, Alberta. Priya is passionate about creating artisanal, handcrafted chocolates using the finest ingredients and techniques. We explore her journey from the early days of chocolate-making to building a successful business that has become a local favourite.Priya is committed to sourcing only sustainably grown and harvested cocoa, ensuring fair trade practices for the workers behind the beans. She shares her insights into the artistry of chocolate, her dedication to ethical sourcing, and how she combines creativity with quality in every bite. With flavours from home and around the world, she explores ingredients and their origins, bringing unique tastes to her handcrafted confections.Unwrap the story with us to discover the process behind making exquisite chocolates, the challenges and rewards of running a small artisanal business, and how Compass Chocolates has earned a reputation for producing some of the finest handcrafted treats.Join me for this podcast. Take a break. Listen in.A xx
Much like you, when growing up, I learned life’s most important lessons at the dinner table.
My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table.
Welcome to all listeners who enjoy family, friends, food and drink.
Salute !
Anthony Borgo
New Zealand