Welcome to the latest episode of "The Food Professor" podcast! In today's interview, we have the pleasure of hosting the renowned chef and entertainer Chuck Hughes, who shares his insights on various aspects of his career and the restaurant, food entertainment and product retail industry.Chuck begins by introducing himself and discussing his background as a chef. The conversation then delves into the impact of COVID-19 on the restaurant business.We then shift the conversation toward celebrity chefs' rise and influence on consumer expectations. Chuck reflects on the evolving landscape of cooking shows and its impact on the perception of chefs as creative professionals. The hosts also explore the challenges of attracting talent to the restaurant industry, drawing on Chuck's experience finding the right people for his team.Moving forward, Chuck shares his journey in developing consumables and branded product lines at Hudson's Bay. He reveals the surprises and lessons he learned as a vendor in the retail industry and provides insights into what lies ahead for his product line.Before concluding the interview, Chuck offers advice for aspiring chefs and emphasizes two important actions to take and one to avoid. He then reflects on his past experiences and contemplates what he might have done differently given the knowledge he possesses today.To wrap up, the hosts inquire about Chuck's plans and what exciting endeavours he has in store. This fascinating conversation provides listeners with a comprehensive view of Chuck Hughes' multifaceted career and offers valuable insights into the ever-evolving culinary world.In the news, we look at the latest study from Sylvain and his co-authors, The Local Food Paradox: A Second Study of Local Food Affordability in Canada, and discuss the surprising results.   Sylvain's spidey senses are tingling, and we talk about Danone's boss's calls for higher taxes on unhealthy food (https://www.bbc.com/news/business-65872962) and the merits of government intervention on subjectively (or objectively) harmful food products. Join me in donating to the Nova Scotia Canadian Red Cross forest fire relief fund here. About ChuckChuck is the co-owner and executive chef of Montreal hot-spot Garde Manger. He is also the talented star of such shows as Chuck’s Day Off, Chuck’s Week Off, Chuck’s Eat the Street and Chuck & Danny’s Road Trip. His unbridled passion for entertaining translates into both memorable food and captivating television.After going to culinary school and working in some of Montreal’s best restaurants, he partnered with his two best friends and opened Garde Manger to rave reviews and packed seating. Since 2010, Chuck and the team at Crown Salts cater the VIP Artist World at Osheaga, Montreal’s renowned 3- day music and arts festival. Every year Chuck and his team create an unforgettable dining experience for the over 100 appearing bands at the festival.Some of the other highlights of Chuck’s celebrity cooking career include becoming the youngest Canadian chef to win on Iron Chef America; starring with nine other celebrity chefs on The Next Iron Chef: Super Chefs; joining an all-star panel of judges on Chopped Canada and starring in five Quebec series À couteaux tirés, La Relève, Le monde selon Chuck, L’atelier culinaire, and Bienvenue chez Chuck. He also produced two best- selling cookbooks for Harper Collins Canada, “Garde Manger” and “Chuck’s Day Off.” In 2015, he launched a line of highly anticipated food products. My Kitchen Staples are delicious essential items such as olive oils, vinegars, cocktail sauce, maple syrup and antipastos that Chuck uses in both his restaurants and at home. My Kitchen Staples are currently available in stores across Canada. Go to www.chuckhughes.ca to find the nearest one.Most recently Chuck launched a cookware line exclusively with The Bay, available in stores now.Chuck is currently in production of his fourth season of Chuck and the First People’s Kitchen on APTN and