What do chefs, cooks, and restaurateurs really talk about when you’re not around?
Bow To The Bread
Three generations of cooks — a former ego-driven chef turned recruiter, a recent cooking school grad who's fed up with low rates, and a workaholic "lifer" who trains and mentors young cooks — sit down with host Corey Mintz to speak candidly about...
Squid Tentacles And Chicken Feet
Should aspiring chefs go to culinary school? How do you ask for a raise when you’re earning less than minimum wage? What's 'the mandatory fourteen'? Braden Chong and David Schwartz are young cooks sweating out long, back-breaking days. And they...
Let Them Have Their Soggy Fries
Are over-the-top food trends trumping taste? Should restaurants accommodate their customers, even when it means making their food worse? Host joins buds David Ginsberg, , and Monte Wan, to talk trends, taste, and the challenge of serving up...
Slaughtered With Love And Care
found out she was pregnant the day she opened her restaurant. Then came the real problem: landlords so unhinged she had to call the cops on them. was a radical environmentalist whose roommates were (possibly ). He’s now the chef of a...
Critic vs. Restaurateur
What happens when a restaurant owner sits down with the critic she blames for killing her business? is Canada’s top restaurateur. is Canada’s top critic. And Chris’ 2012 review of her beloved restaurant, Raw Bar (his description of the food as...
Corey Mintz joins restaurant insiders after hours to eat, drink, and dish about the industry and its culture. First episode drops Wednesday, July 18th. Here’s a taste.
Wish it would come back
Taste Buds is awesome!!! Who doesn’t want to listen to people talk about food and the restaurant industry?! Taste buds is interesting, funny, and so accurate. And foodie will love this podcast!
Enjoyed the content, coverage of topics, and the saltly real conversation. Thanks for the insight