Post Service

Tomas Sebastian
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  • Sociedade e cultura

Welcome to Post Service, the podcast that lets you in on the conversations usually reserved for hospitality workers only. Chefs, servers, bartenders, sommeliers and even the s****y customers are all a part of the conversation. So lets talk openly! Feedback can be directed to postservicepod@gmail.com or on Instagram @postservicepod

  1. 27/05/2022

    66. Melissa Daniels

    Melisa Daniels aka @eastendvintageandretro is a full time server, vintage collector/seller, and all around fantastic human being. Mel (as some like to call her) and Tomas talked about her life and the pull that restaurants have on certain people, death and responsibility, as well as vintage gear!!  comments or concerns: meatballthougths@gmail.com or @meatballthoughts on IG or MINDS

  2. 20/05/2022

    65. Rachelle Cornish

    Rachelle Cornish is currently the pastry chef/baker of White Lily Diner. Rachelle has worked all over the world and has a passion that is right up there with any big time Toronto pastry chefs. It was truly a pleasure to sit down and talk with her about her start and what the future holds.  Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS

  3. 14/05/2022

    64. The Guide is in Toronto!!

    Matt and Tomas talk about the restaurants they think will be given stars come the fall, as well the love of chaos in kitchens and relationships.  Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS

  4. 09/05/2022

    63. The word "okay" means so much

    Matt and Tomas are back for rambles about thinking freely and emotional regulation, understanding how and when to use the word "okay", and knee jerk reactions to business partnerships.  Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS

  5. 01/05/2022

    62. Affinity Fish in Montreal

    Matt and Tomas are back for another episode of rambles and emotions. Matt recounts doing a pop up at Joe Beef with Jon and Affinity Fish, shokunin (craftsman) mentality, transitioning out of food, and fish guts!! Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS

  6. 25/04/2022

    61. Alan Usher

    Alan Usher is a friend of the podcast and ex-chef. Alan and Tomas talked about getting out of the industry and the shifts that a lot of hospitality peoples have made over the last two years.  Shout-out goes to @noctuabread  Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS

  7. 16/04/2022

    60. Graham Bumstead

    Graham is a Toronto chef that currently works at White Lily Diner. We talked about starting at a new restaurant, the sad sides of food, and the importance of loving the environment you are in on a daily basis. Shout-out goes to @avlingto Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG or MINDS

  8. 10/04/2022

    59. F**k David Chang aka SHUT UP AND NOODLE!!!

    Matt Parker Max Taylor is back for another bi-weekly installment of rambles!! Topics include: F**k David Chang, tip-less knives and fixing broken tips, and how knowing death on a professional or personal level changes conversational cadence.  Shout-outs:  @davidchang @eastendvintageandretro @mimichinese  Comments or concerns: meatballthoughts@gmail.com or @meatballthoughts on IG and MINDS

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Sobre

Welcome to Post Service, the podcast that lets you in on the conversations usually reserved for hospitality workers only. Chefs, servers, bartenders, sommeliers and even the s****y customers are all a part of the conversation. So lets talk openly! Feedback can be directed to postservicepod@gmail.com or on Instagram @postservicepod

Informações

  • Criado por
    Tomas Sebastian
  • Anos de atividade
    2020 - 2022
  • Episódios
    65
  • Classificação
    Explícito
  • Copyright
    © Tomas Sebastian
  • Site do podcast
    Post Service