In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with chefs Jamie Kennedy and Michael Stadtlander, two of Canada’s most well-known chefs, who were instrumental in helping to develop Canadian cuisine as well as the use of organic, sustainable and locally sourced foods while promoting the farm-to-table experience. The duo speaks about their rise to fame, their role in shaping culinary activism and the state of today’s industry.
