Much like you, when growing up, I learned life’s most important lessons at the dinner table.
My Podcast show and topics are an open discussion about all things food related, highlighting art and culture, and take place at the kitchen table.
Welcome to all listeners who enjoy family, friends, food and drink.
Salute !
Anthony Borgo
Episode 68: The Craft of Bread with Monsieur Alexandre Laumain, MOF Boulangerie and Winner of Mondial du Pain 2023
In this episode, we sit down at the table with Monsieur Alexandre Laumain, a master of French baking whose work has earned international recognition. Alexandre shares the story of his journey from training in traditional French bakeries and Michelin three-star restaurants to competing at the highest levels of global bread-making, including the Mondial du Pain 2023 competition. Listeners will gain insight into the dedication, skill, and creativity required to excel in the art of professional baking.
We explore the meticulous craft behind Alexandre’s breads, from understanding flour, hydration, and fermentation to experimenting with flavours, textures, and presentation. Alexandre discusses how he balances precision and innovation while maintaining the authenticity and heritage of classic French baking. His insights offer a rare glimpse into the mind of a baker who continually pushes boundaries while honouring tradition.
The episode also touches on mentorship, team building, and the culture of excellence that Alexandre fosters in his bakery. He shares lessons learned from competitions, collaborations with chefs, and his vision for the future of baking. This conversation is an inspiring look at how artistry, technique, and passion combine to create breads that delight the palate and tell a story of mastery and craftsmanship.
Join me for this podcast. Take a break. Listen in.
A xx
12 Oct 2026
Episode 67: From Grain to Greatness with Ms. Angela Devitt of Stone Bridge Flour
We sit down at the table with Ms. Angela Devitt, owner and miller of Stone Bridge Flour, to explore the remarkable journey of grain from field to flour. Together with her family, Angela has built Stone Bridge Flour on a foundation of traditional stone milling, quality, sustainability, and a deep respect for Canadian agriculture.
In this episode, we discover how carefully selected grains, traditional stone milling, and close relationships with local farmers produce a variety of flours that inspire bakers, chefs, and home enthusiasts alike. Angela shares her philosophy on preserving flavour, nutrition, and the natural characteristics of every grain while highlighting the important role her family plays in carrying forward the values and craftsmanship that define Stone Bridge Flour.
Whether you're a professional baker, culinary student, or someone who simply appreciates exceptional food, this conversation offers an inspiring look at the tradition, innovation, and family dedication behind every bag of Stone Bridge Flour.
Join me for this podcast. Take a break. Listen in.
A xx
28 Sept 2026
Episode 66: From Our Family to Yours – The Story of Cookstown Greens with Mike and Vicky Ffrench
In this episode, I sit down at the table with Mike and Vicky Ffrench of Cookstown Greens, a family-run organic farm growing an exceptional selection of microgreens and root vegetables in Cookstown, Ontario. Known for their commitment to quality, flavour, healthy soil, and sustainable growing practices, Cookstown Greens represents the connection between thoughtful farming and the ingredients that inspire chefs, restaurants, and communities.
Mike and Vicky share the story of Cookstown Greens, the journey of building and growing a family-run agricultural business, and what it takes to produce vegetables that stand out in both flavour and quality. We explore the relationship between farmers and chefs, the importance of understanding where food comes from and why great ingredients begin with the work done long before they reach the kitchen.
Listeners will gain insight into the dedication, innovation, and care required to operate a modern farm while maintaining a connection to the land and the people who enjoy its harvest. This conversation is a reminder that behind every memorable dining experience is a story, one that often begins with the farmers who nurture the ingredients from the very beginning.
Join me for this podcast. Take a break. Listen in.
A xx
Who has been a guest on At The Chefs Table podcast
Names identified in recent episode analyses. Showing up to five guests.
Gabriel Reboul
Chef John Forcier
Chef Jason Howard
Chef Ian Riddick
Karen Woods
Reach and audience
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Spotify
5.0 / 5
11 ratings
Podcast Authority Score: 45 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
65
Social presence
0
YouTube
0
Engagement
60
Contact At The Chefs Table podcast
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