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Kitchen Confession

Mary Mammoliti dives into the minds and kitchens of chefs, authors, lifestyle experts, foodie friends, bakers and brewers who share their untold kitchen confessions along with insider tips and tricks of the trade. New episodes every other Wednesday.

Kitchen Confession

Mary Mammoliti dives into the minds and kitchens of chefs, authors, lifestyle experts, foodie friends, bakers and brewers who share their untold kitchen confessions along with insider tips and tricks of the trade. New episodes every other Wednesday.

Recent episodes

Coconut Choka with Devan Rajkumar

Authored on September 21, 2022

Chef Devan Rajkumar has been experimenting with food since he was a child, watching his grandmother grind coconut for choka and helping out in the temple kitchen. After bouncing around university, he landed in culinary school in 2009 where he set out on a mission to modernize the craft, traditions and tastes of East and West Indian cuisines. Chef Dev tells us about his early influences, food memories from years of international adventure, and shares a wealth of advice for beginners set on breaking into the industry.

Craft Brewing with Old Flame Brewmaster Richard Park

Authored on September 7, 2022

After getting a world class education in brewing from Labatt, Richard Park teamed up with Old Flame Brewing founder, Jack Doak; the two carving out a storied niche for themselves among the growing craft beer industry in Ontario. Old Flame first took up residence in an old carriage works factory in Port Perry, then the duo revitalized Newmarket's Main Street fire hall, and this fall they're "coming home" to a new space in Toronto's Distillery district. Richard takes us on a tour of their facilities and tells us about the traditional German heirloom lagers and experimental sour ales that are on tap this season!

Street Bites with Tony Bradshaw

Authored on August 24, 2022

Growing up in Barbados, Tony Bradshaw spent his summers tailing his father on the job at a vacation resort, where he first fell in love with food and hospitality. Tony tells us about his wide-ranging culinary education from Toronto's CN Tower 360 restaurant, then Morton's Steakhouse in Chicago, and finally opening up his own Caribbean fast-casual joint "Street Bites".