Post Service

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: [email protected] or @meatballthoughts on IG or MINDS 

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: [email protected] or @meatballthoughts on IG or MINDS 

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: [email protected] or @meatballthoughts on IG or MINDS

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: [email protected] or @meatballthoughts on IG or MINDS

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: [email protected] or @meatballthoughts on IG or MINDS

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: [email protected] or @meatballthoughts on IG or MINDS

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: [email protected] or @meatballthoughts on IG or MINDS 

Matt Parker Max Taylor is back for another bi-weekly installment of rambles!! Topics include: Fuck 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: [email protected] or @meatballthoughts on IG and MINDS

It was bring your mom to your hobbies day!!!! My mom and I talked about what it's like from her perspective to have an addict for a son. This podcast is not advice in any way shape or form, simply just a conversation with mother and son.  Enjoy  Comments or concerns: [email protected] and @meatballthoughts on MINDS and IG

Matt and Tomas back for another installment of our stream of consciousness!  We got into topics from what our lives could've looked like if addiction took a deeper hold, the importance of getting outside, and all the way to appropriate amounts of sacrifice.  Comments or concerns: [email protected] and @meatballthoughts on IG and MINDS 

Olivia Go is a part owner of Tosho Knife Arts located at 934 Bathurst st, soon to be relocated to 913 Bathurst st in Toronto. Olivia and Tomas talked shop politics, building community, discovering our stunted emotional expressions, all with laughter sprinkled throughout. Enjoy Meatballs!!! Comments or Concerns: [email protected] OR @meatballthoughts on IG

Matt and Tomas are talking mental blocks, mandatory hospitality work, and Matt and Jon being interviewed for the New York Times!!  Comments or concerns: [email protected] or @meatballthoughts on IG

Brian Cheng is a Toronto chef and one half of the catering company The Edible Story @theediblestory on IG. Go check him out for any and all events you may have coming up in the future.  Comments or Concerns: [email protected] or @meatballthoughts on IG 

Matt and Tomas are back for another bi-weekly instalment of industry feelings, thoughts of new business owners, younger generations of cooks and cookbook talk. With special guest Jon Klip.  Comments or Concerns: [email protected] or @meatballthoughts on IG 

Nick Stark is a Toronto chef/forager/farmer. Go check out Nick's IG @starknorth for beautiful and delicious produce, and product availability.  Comments or concerns: [email protected] or @meatballthoughts 

Matt Taylor is back on a regular basis! This week we are talking about trials and tribulations of being a new business owner, credit with suppliers, and Sugo(restaurant at Bloor and Lansdown). Comments or Concerns: [email protected] or IG @meatballthoughts  

Matt Taylor is....ONE YEAR CLEAN!!!!!!! this episode we talked everything sobriety and the challenges that go with it.  No shoutouts this week but we'll get back to that soon.  Questions or concerns: @meatballthoughts on IG or [email protected]

Matthew Bu is the host of The Gastronomy Club another Toronto based podcast that highlights amazing chefs, sommeliers, and hospitality professional. Matthew and Tomas talked about their distain for food bloggers, love of craftsmanship, and admiring the hustle.  Shout-outs: @yuzutoronto @blogto  Comments or Concerns: email [email protected] or @meatballthoughts on IG

Stephanie Dickison is the one woman army behind @TorontoResaurants.co! Stephanie sat down with Tomas to talk about what it's like to dine indoors, potential future waves of closures and possible changes to the industry in the future.   Shout-outs:  @giatoronto  @twentyvictoria @blackowned.to Comments or concerns: [email protected] or @meatballthoughts on IG  

Another solo session!! Tomas talks about what its like to dislike a past version of ones self and like the version now.  He was also celebrating two years sober!! NO BOOZE NO BLOW!! Shout-outs this week go to @dispatchresto and @the_flour_mill Comments or Concerns? Hit me up [email protected] or @meatballthoughts on IG

Ben Lemieux has worked in hospitality for a decade. He is currently a Brand Ambassador for Diageo's Reserve Portfolio, based in Toronto. Ben and Tomas touched on his start in the industry, the importance of curiosity, and true appreciation for masters of their craft.  Shout-outs this week: @godspeedbeer @christinaveira @barmordecai @adamgraham6 @poor_romeo_bar @comradetoronto @lakeinez @rorschachbeer  Comments or concerns: [email protected] or @meatballthoughts on IG 

Tomas rambles about bunz trading zone, collard greens, and potential future guests.  First five people to dm @meatballthoughts (with the special phrase said in the episode) on IG will get a jar of strawberry jam hand delivered anywhere in Toronto.  Love and appreciate you for rockin with us! Comments or concerns!? Hit us up [email protected] or @meatballthoughts on IG

Just Tomas rambling this week all by his lonesome.  Tomas rambles about strawberry jam, radish season and the upcoming stone fruit season!! Shout-out this week goes to @comradetoronto  Love and appreciate you all! Comments or concerns? Email [email protected] or on IG @meatballthoughts 

Dan Lockwood aka DJ Links is a Toronto based DJ. Dan sat down with Tomas to talk a little hip hop, enjoying ones self in the moment in time, east end living, and meeting to GOAT DJ Premier!!! Big shout-outs this week go to @grandelectricrestaurants @skipparestaurant @wynonatoronto @thevaticangiftshop  We love and appreciate you for rockin with us!! Comments or concerns? Hit us up at [email protected] or @meatballthougths on IG

Jason McNeely is a Toronto based bartender with decades of experience in hospitality.  You can find him at Portlight in the Ossington and Bloor neighborhood. We chatted about the community that is built around restaurants, the greasier sides of getting let go in the industry, and the importance of fitness and taking care of those around you.  Shout-outs this week go to @rapidvalley2020 @_stevebenson @613union613 @Jabberwockybar @bartenderatlas @craigscookies @gbicecream @mini.konbini @portlightonbloor @shamefultikito @propellercoffeeco @icecreamonology @theheartbreakchef @ghdoughnuts @descendant_pizza @8milepizza As always we thank you for rockin with us!! Comments or concerns? Hit us up [email protected] or @meatballthoughts on IG

Paul Gould is a local Toronto artist that sat down with us to have a pure giggle fest. We touched on filtering our thoughts, artistic expressions, how the mind forces one to be themselves, and curating your algorithm. Shout-outs this week go to @nofunpress, @omgrealestatedotcom, @scotiabankarena, @garretwelldone, @maderascafe, @craigscookies. As always we love and appreciate you for rockin with us!  Comments or concerns? Hit us up at [email protected] or @meatballthoughts on IG 

Coulson Armstrong is the executive chef of Matty's Patty's Burger Club. He sat down with us to talk everything from ego death, the importance of putting mental health first, being vulnerable, the customer not always being right, and to the importance of taking accountability and admitting fault. Shout-outs this week are plentiful @makerpizza, ALL OF KOREA TOWN, @skipparestaurant,@areswinebar, @extraburger, @Ladiperie, @libertycommons, @breadheadsyyz, @burgerdrops, @bernhardstoronto, @paitoronto, @laothaitoronto, @samjamescoffeebar, and @theagora_to!!!!!!  We love and appreciate you for rockin with us! Comments or concerns!? Hit us up [email protected] or @meatballthoughts on IG 

Hey Meatballs!!! Tomas and Jon are back at it again. This week we got into why its okay to not own a restaurant, Jon's house being on fire, complacency being the killer of creativity, and Uber has been fucking around like crazy. Also if you live in the Toronto area come check us out at Trinity Bellwoods park on the 25th of May for a free meatball giveaway!!! As always we love and appreciate you for rockin with us.  Shout-outs: @tabulemiddleasterncuisine and @vellichor_vintage_  Comments or concerns? Hit us up [email protected] or @meatballthoughts on IG 

Woody Jarvis is a young chef working in Toronto. He is currently working at 416 Snack Bar and Lambo's Deli and Grocery. We had the pleasure of sitting down and talking all about old school practices of monopolizing a young cooks time, delicate transfer of power to a new chef, old restaurant concepts that might not be "appropriate" today, and getting a pet turkey. Shout-outs this week go to @ufotoronto @donnas.to and @starknorth  Comments or Concerns!? Hit us up [email protected] or @meatballthoughts on IG  Love and Appreciate you all for rockin with us 

Stephanie Dickison is one of Toronto's most trusted voices in food. Stephanie sat down with us to discuss her origins of being a critic, her love of Toronto's food scene, distain for top ten lists, and props to chefs and all the take-out struggles. No shout-outs this week because the whole episode is kind of a shout-out. Please go check out @torontorestaurants.co for an absolutely fantastic amount of recommendations. Comments or concerns? Please hit us up [email protected] or @meatballthoughts on IG

Jon and Tomas are back for another conversation. They get into politicians and their bullshit apologies. What is shio koji? How they manage different stress levels, and bloody fiddleheads. Also go check out @toronto_bento (Jon's) collaboration with our shout-outs this week @sararestaurantto and @rasarestaurantto also check out @birriabalam Comments or concerns? Hit us up [email protected] or @meatballthoughts on IG  

Jon and Tomas are back for another rant/ramble session.  They're talking colours on meats, idiotic mask wearing, eating ethically sourced human.....and a couple of emotional tangents. Shout-outs this week goes to @cumbraes @bloomersto and Jon's very own @toronto_bento Comments or concerns? Hit us up [email protected] or on IG @meatballthoughts  

Jon and Tomas are back talking about what excites them when in comes to spring, what veggies/flowers are first to come up, and for some reason they get into a little bit of a gun conversation.  Totally forgot about the shout-outs this week but will be back with more next week. Comments or concerns? Hit us up [email protected] and on IG @meatballthoughts 

Ivy Knight is a Toronto based food writer and all around hilarious meme creator under the account @allezceline. Jon and Tomas had the pleasure of talking about a bunch of topics like Anthony Bourdain and his evolution, gay erotica fan fiction, the importance of highlighting female chefs, and the good to come from Covid. Keep your eyes peeled for her upcoming documentary entitled All Day. Shout-outs this week go to @jen___agg, @chezpim, @ga_pizza, @barvendetta, @ann_achen, @alma.toronto, @banutoronto, @tutti_matti Have any comments or concerns hit us up [email protected] or @meatballthoughts on IG

Are cooks and chefs from previous generations brainwashed? Jon and Tomas are back for another ramble session. They get into some thoughts on  boundaries being crossed, personal lives being less important than the restaurant(they aren't), hope for future benefits, and how past selves were insensitive. Shout-outs this week go to @somachocolatemaker for the delicious chocolate bars and @sakaibarto for doing an interactive sake and snack menu!! As per usual we love and appreciate you! Any Comments or concerns please hit us up at [email protected] or @meatballthoughts on IG

We are back!!!! Just Jon and Tomas this week.  We got all into open kitchens, being around booze, being mindful of the guests experience, checking ones ego for the guest, and the true importance of mise en place. Much love and shout-out to @maderascafe located at 456 ossington ave in Toronto. Comments/concerns?  Hit us up at [email protected] or @meatballthoughts on IG 

Brian Ho is the executive chef of Bar Mordecai and the pop up restaurant concept Westside Maria's. Brian and Tomas got into the possible benefits of the red seal certification, core concept changes, the importance of looking at the data, planning for the future, and the age old reminder of the fact that we are in this industry to serve. Lots of laughs and silliness to go along with it all.  Shout-out this week go to @barmignonette Comments or concerns? Hit us up [email protected] or @meatballthoughts on IG

Joe and Myles are the owners of Crosley's restaurant which is located at 214 Ossington ave in Toronto. We got into the history of the name, avoiding delivery apps, BEERS, how to deal with the stresses of opening a restaurant during covid, and the genuine love both of these men have for this industry.  Shout-out this week go to @laosupperclub!!!  Any comments or concerns? Hit us up at [email protected] or @meatballthoughts on IG  

Matt Parker Max Taylor is back!!!!!!!!! We talked drugs of all kinds, being creative on a weekly basis, the joys of being in the weeds, the good the bad and the ugly sides to the ego, words of wisdom from a crazy chef, and crossing boundaries.  Shout-outs this week go to @guudfunk @grandcrudeli and @shoushinca please check them out they are all absolute gems!!  Comments or concerns? Hit us up @meatballthoughts or [email protected]  

Daniel Mcdonough is a Toronto sommelier with over 20 years experience in hospitality. 

Jon and Tomas talk about how Jon basically took meth for three plus years. As well as excessive tech use and other dumb little gems. Shout out this week go to @sunnyschinese 

Jon and Tomas keep it on a little lighter of a topic this week. They talk about the Toronto food scene and its comparison to other top notch cities around the world.  They celebrate its variety and uniquely Canadian vibes. Shout outs this week go to @crosleystoronto and @dj_linx_

Jon and Tomas are back with a little more positivity.  Exploring another core concept...Gratitude!!! Shout out this week goes to @Rudyresto and their tasty ass burgers.

Jon tells Tomas about a wild night he had back in Tokyo.  

Marla Charlette aka @itsmarlala is the fiancé of, the podcasts favorite and most frequent guest, Matt Taylor. She helps Jon and Tomas understand what it is like to love a chef that is as dedicated to his craft as some of the greats. Shout outs this week go to @parkafoodco and @mattachioni.east

Jon and Tomas break how they feel about new years resolutions and why they need to specific if you make them. Shout out this week go to @lintonpasturepork 

Happy Birthday @2toms1man! Jon and Tomas(birthday boy) breakdown what it feels like for a meatball to turn 30.  

Jon and Tomas get into fundamental memories that they believe help shape them. As well as Christmas food traditions. 

This episode was recorded back in October. Jon and Tomas talk about using a little too much honesty and stalkers.  

Jon and Tomas talk about dealing with jaded chefs and the difficulties of asking for time off.  Support local at either @westsidemarias and @apreswinebar this holiday season and beyond.  Have comments or concerns? Instagram @meatballthoughts  Email [email protected] Facebook @meatballthoughts2020