This week on LTAC we are diving into the history of frozen food. Freezers are frankly magical things, and today we talk about the story of how locals freezing food in northern Canada and Northern China resulted in us being able to pull anything out of our freezers at any time and eat them like they were picked from the ground only moments before.  This episode was written by Brian Clarke  You can write into the show by sending everything to [email protected] or you can follow...

This week we are diving into the story of how the mafia used pizza to control New York City. The pizza connection between Sicily and New York was one of the largest drug busts in American history.  We also tell the story of how the Mafia came to be in New York and how Al Capone was the originator of the Agro Mafia  Lets Talk About Chef is written by Brian Clarke  You can write into the show by sending everything to [email protected] or you can follow Brian on Instagram...

This week on LTAC we are telling the story of cheese, and also crowning the king of all sandwiches. Yes grilled cheese is the best sandwich. If you don't agree with me start your own podcast and argue against it.  If you want to support the show you can go to buymeacoffee.com/LTAC and buy Brian a coffee This episode was written by Brian Clarke  If you want to write into the show you can send everything to [email protected] or you can follow Brian on Instagram @chefbrianclarke 

This week on LTAC we are diving into the stories and history of food in stadiums. Its lighthearted, its fun, its absolutely not confrontational and maybe that's what we all need on a random Saturday in February when everything seems stressful.  This episode was written and hosted by Brian Clarke  If you want to write into the show you can send everything to [email protected] or you can follow Brian on Instagram @chefbrianclarke  We will be back next week with a another new...

This week we are talking about Chef Boyardee, yeah that's right, chef freaking Boyardee. Because his life was pretty cool and frankly Tim has wanted this episode since the podcast began.  DISCLAIMER: There is historical audio used of a newsreel in this episode that uses a derogatory word several times when describing the Japanese attack on Pearl Harbour. If this offends you we are sorry, history can be messy sometimes  This episode was written by Brian Clarke  If you want to write into the...

We are back for season 2 and we couldn't be happier to kick things off reviewing why airplane food is terrible and also the humble perfection of St John Bread And Wine in London.  This episode was written by Brian Clarke  If you want to write into the show you can send everything to [email protected] or follow Brian on instagram @chefbrianclarke  Have a great service and have a great week 

This episode of Lets Talk About Chef is all about the history and story of how a single condiment went from being invented for a French king to being rapped out constantly in hip hop. The story of Grey Poupon is fascinating so strap in  Also there is a lot of swear words in this episode so we apologize if that offends you. This episode was written by Brian Clarke  If you want to write into the show you can send everything to [email protected] or you can follow Brian on instagram...

This episode of Lets Talk About Chef is all about the slightly horrible history of Mac and cheese, and also how Canada has made Kraft dinner its national food.  We are very aware of the fact the we have talked about Mac and cheese before but quite frankly this is a free show and we thought that telling the real facts about how Thomas Jefferson took credit for a dish that his enslaved chef James Hemmings made for him is worth talking about.  This episode was written by Brian Clarke  If you...

This episode of Lets Talk About Chef is a little different in that it is not really about food or restaurants or chefs or reviewing aspects of Brians culinary life in any way shape or form. It is about the gin craze that almost destroyed London England in the 1700's.  The Gin Craze was a time when had of Londons population were fully addicted to chugging pints of essentially poison and if you didn't die you were pretty much guaranteed to fight, pass out, steal, kill and sell everything you...

This episode of Lets Talk About Chef is all about the food we eat and the food we bring to funerals. Its a story of humanity and of celebration and well.........cannibalism, corpse cakes and all the strange yet oddly familiar traditions from around the world.  This episode does contain descriptions of some funeral practices that may not be suitable for young children or adults that aren't secure enough to understand that the words that come out of Brians mouth can't hurt them. You've been...

This episode of Lets Talk About Chef is the story of fire, more specifically why cooking over fire made us human. Its a story of why a chance occurrence two million years ago meant that we became who we are today, and the role that food had in that journey. This episode was written and hosted by Brian Clarke You can write to Lets Talk About Chef by sending everything to [email protected] or you can follow Brian on instagram @chefbrianclarke  head to letstakaboutchef.com for the...

This week on Lets Talk About chef its all about the foods that make our brains smarter and we can all be geniuses, except for the little problem that every actual genius ever didn't do any of this stuff and pretty lived off of alcohol, cigarettes and...

We know, we get it, the idea of spending time listening to how cookbooks came to be may seem boring, but its not, its really cool. This week on lets tap about chef host Brian Clarke dives into the surprising story of cookbooks, admits he's a cookbook...

This week we start by checking in with Tim to see how the pandemic is treating him and then its full steam ahead into the little ice age that lasted five hundred years from 1300-1800 and is the reason we all eat potatoes. I know, its sounds like a broad...

We are back!!!!! This week on Lets Talk About Chef host Brian Clarke is taking you through the crazy origin stories of two of the most successful food companies in the world. With covid somehow resulting in millions of new businesses getting started in...

Hibernation is something that has been on Brians mind a lot lately, wether it be because winter is coming and in Canada you have to hide indoors, or the fact that the coronavirus has caused all of to hibernate while we wait for a vaccine to allow us to...

This week on Lets Talk About Chef we are talking about the forty year tradition of watching Alex Trebek host Jeopardy in dive bars, and how after his passing that tradition is ending. Its a weird topic, but one that deserved to be talked about. This...

Coca Cola is one the worlds most recognizable brands. They are also one of the worlds largest food companies that has ever existed in all of history. Like most things there is usually a dark and slightly disturbing past that exists if we just decide to...

This episode of Lets Talk About Chef is another instalment of our Lets Review series where host Brian Clarke reviews basically whatever he wants to and rates them on a 5 star scale. In the past we have reviewed such things as Salt, Momofuku, The...

This week on Let's Talk About Chef host Brian Clarke got another annoying email suggesting that he switch it up and make a true crime podcast. And so seeing as he had no desire to do so instead we made an entire episode about the true crime of Hawaiian...

Windows on the world was the highest grossing restaurant in the world and was located on the 106th and 107th floors of the World Trade Center This episode contains explicit depictions of events that happened on September 11th 2001 to employees of that...

This week on Lets Talk About Chef we are trying to get to the bottom of the mystery that nobody asked Brian to solve, does Jaime Oliver, the worlds most recognizable celebrity chef, suck?We dive into the history, the story, the luck, the work ethic, the...

Today on Lets Talk About Chef we are talking about the history, legend and obsession of sushi. Why? Because its the one food that Brian has been obsessing about since lockdown started and quite frankly he can do whatever he wants and he wants to talk...

This week on Lets Talk About Chef host Brian Clarke delves into the slightly terrifying world of Locusts, natures hunger machines, tells the story of the devastating loss of food because of the largest swarm in recorded history and also what happens if...