Tony and Jonathan talk about how adding historical context to our teaching sparks interest to everything from our One Night courses....all the way through our professional programs.

In this episode, Tony and Jonathan discuss the controversy surrounding what is Italian cuisine. What is recent and what is "traditional" and "authentic"

In this episode Eric and Jonathan talk about Eric's recent trip to San Fransisco and the changes in tipping culture and, most importantly, the great food!

In this episode, Tony and Jonathan talk about the concept of "tip-flation" - where literally everything you pay for has tip option. What has this done to the restaurant industry? And how can we take cues from other countries to ensure that restaurant staff are paid, not just a living wage, but a wage commensurate with the fact that the people working there are professionals? Any maybe we can move tipping back to what it was truly meant for - to reward exceptional service.  Instead of a crutch used to subsidize low wages. 

In this episode Eric and Jonathan answer five questions that were posted to the AskCulinary sub-Reddit as if these people were sitting in our classroom. Find out about batters, testing rubs, cornmeal on no-knead bread, and broth substitutes. 

And of course we use these questions to go down rabbit-holes. 

Eric and Jonathan discuss their top 3 restaurants they'd go for Dine Out. Plus a couple of honourable mentions. 

#nightshade #mackenzieroom #hawkersdelight #bombaykitchen #askforluigi #maenam #fannybayoyster #carderos

In this episode, Eric and Jonathan talk about their favourite places to buy groceries in the city (and in the suburbs). 

***WARNING - This is going to be a lonnnnnng one***

In this episode Tony, Eric, and Jonathan chat about the recent announcement of Noma, the most famous restaurant in the world, closing at the end of 2023. 

Is this the death knell for fine dining? Find out over a nearly 45 minute episode.