Ep 1: Chef Kyle Webster on Covid, Closing His Business and the Restaurant Dream

Curious about the food business and the feeling of starting a business and having it end? This episode is all about the struggles in the food industry - why it's so exciting, why so many people invest so much, and why the business is so hard.

In this first ever episode, host Greg Martin talks with Chef Kyle Webster about his experiences starting out in the cooking world as a high-end fine dining chef. Kyle's career eventually lead him to work with Greg in creating the casual farm-to-table restaurant called Farm'r, located in downtown Toronto. 

You'll learn about some of the struggles trying to start a new business, along with the challenges of adapting to a post-covid-19 world of food. Over this episode the two talk about what it's like to work in the highest-end restaurants in the world and where chefs find happiness in their jobs. They also talk about many of the troubles with the restaurant industry and impact Covid-19 has on the food world. In the end, they talk about the definition of a successful business, even if it has to close, along with the feeling of getting a bad review as a chef.