Shows
Mise en Place - the PodcastCOOKSCAMP Recap with Cheryl Chang, Shawna Gardham, Johnny Bridge, Robert BelchamOn this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September. Send us your feedback
2025-10-1143 minMise en Place - the PodcastThe Commons by CTS, Robert Belcham, Poyan Danesh, Shawna Gardham and Jason OcenasOn this podcast we talk about the recently announced opening of the brand new Chefs’ Table Society of BC Culinary Commons. a brand new brick and mortar space built as a new community hub for our Culinary and Hospitality people throughout Vancouver, British Columbia and Canada. The Commons will have a large reference library, archive of menus and restaurant memorabilia, an event space, continuing education, podcast studio, not for profit incubator, and so much more. Officially opening October 14th.Send us your feedback
2025-10-0340 minMise en Place - the PodcastChris AndrazaOn this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver’s culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia’s rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney’s Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris has earned acclaim for his playful, seasonal menus that highlight the pri...
2025-05-061h 03Mise en Place - the PodcastPatrick HennessyOn this episode of Mise en Place, I had the pleasure of sitting down with Chef Patrick Hennessy, the longtime culinary vet, behind Vancouver’s Michelin-starred gem, Barbara. Nestled in the heart of Chinatown, Barbara is a testament to Hennessy’s remarkable journey—from his early days at West Vancouver’s Beach House to Chambar to honing his craft at global heavyweight Eleven Madison Park, in Manhattan. With a kidney transplant shaping his resilience and a deep love for local, sustainable ingredients, Hennessy has created a 17-seat restaurant that redefines intimate dining. We dive into his creative process, the challenges...
2025-04-292h 09Mise en Place - the PodcastRon MckinlayWelcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we’re delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charli...
2025-04-221h 05Mise en Place - the PodcastPatrick GaylerWelcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill’s Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.From his early days on Canada’s competitive culinary stage — representing the country at the Culinary Olympics — to crafting hyper-local, wine-paired menus that celebrat...
2025-04-151h 08Mise en Place - the PodcastRod ButtersOn this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef at the world-famous Wickaninnish Inn in Tofino where Rod’s vision shon...
2025-04-081h 34Mise en Place - the PodcastRonald St.PierreI first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what they needed. But as any good sous chef in that situation will tell you, you find a way to fix it. A few hours later, that pork loin mate...
2025-04-0155 minMise en Place - the PodcastRyan FogartyThere are many facets to this hospitality business that the general public either don't think of or don't know about. Side businesses that support our restaurants and hotels, like farmers and fishers and ranchers. There is a whole other part that is just as import and can add so much to lives pf the people doing the job and the diners. That is the people that supply the glassware, flatware, etc. etc, but once in a while something special comes along and we get very excited about. This is where Leechtown Blacksmiths and Ryan Fogarty come into the picture...
2025-03-251h 40Mise en Place - the PodcastJohn BishopJohn Bishop's culinary journey is a testament to how life can unfold in unexpected and magnificent ways. From a young Welsh boy with no grand ambitions beyond escaping his small town, to becoming one of Canada's most influential culinary pioneers, Bishop's story captivates from the first moment.The heart of Bishop's philosophy crystallized in his first days at cooking school: mise en place – proper preparation and organization. This concept would guide not just his cooking but his entire approach to life and community. After honing his craft across the UK, Ireland, and working on merchant ships, Bishop ar...
2025-03-181h 21Mise en Place - the PodcastCory PelanThis week, we’re thrilled to sit down with a longtime friend of the show, Chef Cory Pelan of The Whole Beast in Victoria, BC. Cory’s not your typical chef—he stepped into the kitchen later in life. After some time in restaurant kitchens he began carving out a mouthwatering legacy in the art of charcuterie. With a passion for pork and the magic of salt and time, he’s turned humble cuts into absolute masterpieces, from silky hams and spicy N’Duja to rich guanciale and the holy grail of fermented sausages. At his Victoria shop, these creations...
2025-03-111h 19Mise en Place - the PodcastSean HeatherWhen people speak of a classic Irish Pub or a perfectly poured pint of Guinness in Vancouver, they will always talk about the Irish Heather first. Sean Heather built his public House from a yearning for Dublin, and a real understanding that nostalgia can build community stronger than just about anything. Sean has continued to own and run a string of other great places and has not looked back. Always placing hospitality and welcoming spaces as his calling card. We are lucky to have him on today's podcast and hear the stories of a young man finding his way...
2025-03-041h 02Mise en Place - the PodcastDavid DupreyOn today's podcast we have restaurant owner and businessman David Duprey, owner of the Narrow Group. He started with the infamous Narrow Lounge and then onto many more interesting ventures. We get into the nitty gritty of being a restaurant owner in Vancouver and what it can take to actually run a successful business at this time. I hope you enjoy the conversation, I know I did. Send us your feedback
2025-02-2157 minMise en Place - the PodcastDavid DupreyOn today's podcast we have restaurant owner and businessman David Duprey, owner of the Narrow Group. He started with the infamous Narrow Lounge and then onto many more interesting ventures. We get into the nitty gritty of being a restaurant owner in Vancouver and what it can take to actually run a successful business at this time. I hope you enjoy the conversation, I know I did. Send us your feedback
2025-02-2054 min
Bread and Butter Collective Podcast#102 Robert Belcham - Popina Canteen Co-OwnerIn this podcast, Robert Belcham, co-owner of Popina Canteen, shares his journey in the culinary world, from building a unique dining experience to navigating the challenges of running a successful restaurant and tipping.
2025-02-201h 09Mise en Place - the PodcastJoanna JaggerOn this podcast I am so happy to finally have on Joanna Jagger, Director and Founder of the Worth Association. An organization that Champions women in the Hospitality and Tourism space. The Yes Shef event held each year that highlights women Cooks and Chefs in hospitality and is one of the coolest food events of the year. I really hope you enjoy our conversation about the women in our industry. Let me know what you think. As always please send me contacts for people I should be talking to. Send us your feedback
2025-02-0654 minMise en Place - the PodcastSamantha ScholefieldOn this weeks episode we have a long time advocate and champion of the hospitality industry, Samantha Scholefield. Her work with the BCRFA and the Chefs' Table Society has changed the lives of many people. From the GWRC and SLMP programs to her work helping the community navigate the almost weekly changes during the Covid times. It was a pleasure to speak with her and I am happy and excited to see her great work continue. Send us your feedback
2025-01-211h 19Mise en Place - the PodcastChanthy YenOn this weeks podcast we are excited to have on Chef Chanthy Yen. Growing up in Windsor Ontario, Chanthy was lucky enough to grow up learning to cook from his Cambodian grandmother. His love of amazing food turned into a very successful career that has taken him across the country and around the world. Honing his skill at the much lauded Northwest Culinary Academy and has never looked back. He worked at the cutting edge Mugaritz in Spain. He worked with Ferran Adria and his team on culinary and gastronomic research in Barcelona. He has opened many restaurants but...
2025-01-141h 14Mise en Place - the PodcastWilliam JohnsonOn this weeks podcast we have freelance writer/ journalist, William Johnson. His writing has covered entrepreneurship, business, tech, and leadership but he has a massive love of the restaurant business. We spend an hour chatting about his outsider perspective on story telling, tipping, restaurant culture, food journalism and much more. His unique perspectives help paint a picture from a nuanced customer lens that we rarely see or hear in this world of fast paced social media journalism. I hope you enjoy our conversation and already looking forward to having him back. Send us your feedback
2025-01-071h 15Mise en Place - the PodcastJim TaylorOn this weeks podcast I have a very interesting guest. He has over twenty years of experience managing restaurants and looking at the best ways to view data to maximize the performance of your restaurant. He has taken the old standard metrics and turned them upside down. Looking at everything from simple food and labour costs to leadership and managing personnel. His name is Jim Taylor, owner of Benchmark Sixty, a restaurant consulting firm and also a partner in the new incarnation of Le Crocodile by Rob Feenie. I first saw Jim's work on linked in and started to...
2024-12-311h 11Mise en Place - the PodcastTommy AirdWhole grain is flavour. Tommy Aird of Tommy's Wholegrain Bakery in East Vancouver has dedicated his business to the pursuit of flavour in bread and pastry through the use of wholegrain wheat. He accomplishes this by buying the highest quality organic wheat berries from farms here in BC and milling his own flour. By controlling the whole baking process he and his team can hone done on making some of the delicious baked good I have ever eaten. The flour brings a massive amount of flavour, nutrition and craftsmanship to everything on offer in the bakery. His passion for w...
2024-12-271h 30Mise en Place - the PodcastDanae DejongOn this weeks episode we have a follow up with one of the rising stars of BC's culinary scene. We heard from Danae last April about being a young person in the industry and the challenges she faces. Now back from her European adventures and about to start her new gig at a very anticipated new restaurant opening on Cambie st here in Vancouver. Always great to hear stories from a young culinarian's perspective. Send us your feedback
2024-12-181h 26Mise en Place - the PodcastRebecca MackenzieI'm very happy to introduce a major player in the Canadian Culinary Tourism space to the podcast today. Rebecca Mackenzie is the President and CEO of the Culinary Tourism Alliance. A national, not for profit organization that helps connect the vast array of Canadian tours, farms, restaurants, hotels, breweries, wineries, distillers and producers to large tourism organizations like Destination Canada and Destination Vancouver. Its purpose is to better strategically plan, promote and market the Canadian Culinary landscape to the vast numbers of visitors to Canada. Rebecca has a passion for our producers and our hospitality business, that is infectious...
2024-12-101h 08Mise en Place - the PodcastJason Ocenas, Poyan Danesh, Johnny BridgeOn today's podcast we talk about COOKSCAMP 2024 and the what it meant to everyone. We have the General Manager, Jason Ocenas, of Bargreen Ellingson major partner to COOKSCAMP and the CTS. Johnny Bridge, Chef and current president of the Chefs Table. We also have Poyan Danesh, Chef and Treasurer of the CTS. We talk about the meaning behind COOKSCAMP, what it does and what it could mean to the future of our industry. Evolution is a big part of any event or business, and what we can do to evolve and balance the event for the future. S...
2024-12-041h 17Mise en Place - the PodcastErin O'ByrneSo happy to be back with todays podcast. We have been on a late summer/ early fall hiatus, traveling and getting our businesses ready for winter. I am excited that our first guest back was one of our presenters at COOKSCAMP 2024. Erin is a Mental Health & Psychological Safety professional with over 20years of experience in leadership and human resources work. Her presentation in conjunction with Go2Hr was one of our most popular activations. The resources available for the leaders managers, owners and employees are vast and all encompassing. They are also always being updated with the best new...
2024-11-2154 minMise en Place - the PodcastLuke BoswellOn this weeks podcast we have Essex born Chef, Luke Boswell now running and partnered in Bar Corso on Commercial Drive, here in Vancouver. We chat about the importance of travel, great ingredients and humbling need for family. He will be up at COOKSCAMP next week, so make sure you go up and say hello. He will probably be in the kitchen. As always please DM at @cookscamp2024 suggestions of people who should be on the podcast. Send us your feedback
2024-09-031h 45Mise en Place - the PodcastAndrea Carlson and Gabriella MeyerOn todays podcast we have two of my oldest industry friends. Chef and Co Owner of Harvest Community Foods, Gabriella Meyer and Chef and Owner of Michelin starred Burdock and Co, Harvest Community Foods and Bar Gobo, Andrea Carlson. These two Chefs have been champions of local food and sustainability for a very long time. Their symbiotic approach to the farmer/ producer is what I consider the model for how those relationships should be cultivated. Because of these great relationships, they both produce incredibly delicious food that is good for you, the cook, the farmer and the planet. I...
2024-08-281h 34Mise en Place - the PodcastBruno MartiIncredibly happy to Have Chef Bruno Marti on today's podcast. At the young age of 15 Bruno set out on his own to learn the craft of cooking and has never looked back. Born in Switzerland, and from humble beginnings, Bruno carved out a career that has taken him around the world. Chef's pursuit of his love for languages, his incredible work ethic towards the craft of cooking and his never ending desire to prove to himself that his work in Culinary Competition will bring home the gold. His work with the Culinary Teams as a competitor, a coach and...
2024-08-202h 18Mise en Place - the PodcastRobert BelchamOn this weeks podcast we do something a bit different. Chef Poyan Dinesh takes the helm and interviews our regular podcast host Robert Belcham. With 30 years in the hospitality industry, tells the stories of his career that help explain how he ended up here in Vancouver opening restaurants. From Fuel to Monarch burger, Robert has opened and ran a string of successful ventures and left an indelible mark on BC's hospitality scene. Send us your feedback
2024-08-131h 49Mise en Place - the PodcastKate SiegelOn this weeks podcast we have Kate Siegel, the Executive Pastry Chef of Fairmont's Pacific Rim Hotel. From humble beginnings in small town Ontario, to running the pastry program at the Fairmont's most premiere property in Canada.Kate' unique perspective on the hospitality community and where it is and where it could go, shows her love and respect for the people within it. I truly believe we need more leaders like her changing the game. I hope you enjoy this chat as much as I did. As always, please send comments and suggestions for guests through direct message...
2024-07-291h 33Mise en Place - the PodcastLina CaschettoSo amazing to have my favourite Chef and Sandwich artist on the Podcast today. Lina Caschetto has an inspiring story about finding her own way through life and through our industry. Her background in design and many years of working and honing her craft in Paris, has made her unassuming little sandwich shop one of the best bites of food in the city. I hope you enjoy her stories of adventure and fun, but always with a very strong backbone of tenacity and grit. And I can't say this enough. For a proper sandwich, go see her at her...
2024-07-231h 09Mise en Place - the PodcastMichael ZiffOn today's podcast we have long time hospitality veteran Michael Ziff. With his vast array of experience of opening some of the best restaurants in Vancouver to running one of the best restaurants in the Okanagan. The iconic Poplar Grove Winery, which opened its restaurant five years ago with Michael at the helm and it has grown into the go to restaurant in Penticton/ Naramata. Hospitality in general is about telling the story of the restaurant, the food and the wine. It is integral to the experience of dining out. It is integral to the fabric of being a...
2024-07-171h 07Mise en Place - the PodcastElmo PinpinOnce in a while you can be really pleasantly surprised by a local business. That happened to me last December. I moved into a new apartment with my wife Tina and san Eli and we were discovering our new place and all that came with it. A new bakery/ pastry shop that I had not heard of before was in the new retail section of the complex and I wanted to try it out. They had coffee and a beautiful pastry case of really beautiful viennoiserie, and collection of cake slices and creme puffs. I ordered my usual cappuccino...
2024-07-091h 21Mise en Place - the PodcastJohn BatesI am very excited to welcome Chef John Bates from Interstellar BBQ in Austin Texas. We had the opportunity to meet and cook together at last months Tofino Wine and Dine event up in Tofino BC. Cooking over fire and chatting great food always brings cooks together, and he had a late morning before flying back to Texas to join me in the Podcast Studio, to chat food, the industry and all things BBQ. I had an opportunity 7 years ago to go and eat BBQ in Houston, San Antonio and Austin and it truly changed my perspective on just...
2024-06-251h 09Mise en Place - the PodcastPoyan DaneshOn this weeks Podcast I am supper happy to have on the most humble and incredibly giving Chefs I have ever had the opportunity to call a friend. Chef Poyan Danesh, who has been working his whole professional career here in Vancouver, is a family man, a lover of great food, champion of the young apprentice and a successful entrepreneur. From his humble beginnings in this industry to some of the best kitchens, to the World Stage, Chef Poyan has accomplished many incredible things in his career. He is well known and respected amongst his peers, and all those...
2024-06-182h 07Mise en Place - the PodcastJoe CassonHello Everyone, welcome back to this weeks episode of the Podcast. We have a very special guest that I got an opportunity to chat with. Born in Brighton, England, he started his career as an architect and through his desire to travel and open his mind to new opportunity, he found himself as a bartender in Whistler and has yet to look back. Now he is one of the most respected hospitality people in western Canada and is working with the amazing teams at Boxset Collective as the Bar Director, which include Published on Main, Bar Susu, and Mama...
2024-06-111h 06Mise en Place - the PodcastStacy Johnston and Minette LotzI am very happy to have had the opportunity to chat with two of the next great leaders of the hospitality industry. Co Chefs of the Restaurant at Poplar Grove in Penticton, Stacy Johnston and Minette Lotz, they share their work life and they share their lives as partners in marriage. Two extremely talented chefs that helped bring the Naramata Inn back to life, tell their story of the journey through this business, from humble beginnings to running one of the nicest properties in the Okanagan Valley. We are also excited to have Stacy as part of the Chefs T...
2024-06-051h 17Mise en Place - the PodcastJoël WatanabeOn this weeks podcast, I had the opportunity to sit down and chat with my old friend Michelin Star Chef Joël Watanabe, of Kissa Tanto, Bao Bei and his new bar Meo. Chef Joël has been cooking professionally for over 30 years across Canada. His reputation of incredibly hard work, exacting standards, and absolutely delicious foods, has made Chef Joël one of the best in Canada. I hope you enjoy his stories of finding his calling in the kitchen from a young age, and what Michelin means in Vancouver. As always I hope you enjoy and if you...
2024-05-281h 18Mise en Place - the PodcastJohnny BridgeOn this weeks episode we have one of the hardest working BC Chefs I have had the pleasure to work alongside. Chef Johnny Bridge, has been professionally cooking in BC since high school and has always championed his love of the craft and his love of British Columbia. I remember seeing an instagram post of Johnny jumping off some coastal rocks into the frigid pacific and coming up with some wild BC oysters, shucking them, slurping them down and on his way again. His outlook about the industry and how to make it better and sustainable for everyone was...
2024-05-131h 29Mise en Place - the PodcastClayton FontaineOn this week's episode we have Executive Chef Clayton Fontaine of the world renown Wickaninnish Inn, one of the most lauded and celebrated hotels in Canada. We delve in Chef's early career, the love of food, ingredients and the amazing west coast. We also chat about the many wonders and challenges of working in a small tourist focused community like Tofino. I hope you enjoyed our conversation and that you have a better understanding in a young Chefs mind. Thank you for listening.Send us your feedback
2024-05-071h 01Mise en Place - the PodcastDennis PeckhamOn this weeks podcast I have a Chef Dennis Peckham. Executive Corporate Chef of the Glowbal Group he in Vancouver. From humble beginnings and go for it attitude, his first job in the industry was at Lumiere. For those who don't know about Lumeire, please look it up. As a first rung on the ladder it was a great place to start, The best part of Chef's story is gets sooo much better for only his second job in a restaurant. Listen in, hear the stories and if you like it, let me know in the instagram comments.
2024-05-021h 14Mise en Place - the PodcastClayton FontaineI am happy to have Clayton Fontaine on the podcast this week. This young Chef took over the kitchens at the Wickaninnish Inn in Tofino about a year ago, and he is making waves on the Island with his take on West Coast Island food. We chat Tofino, the state of the industry and where he plans to take the food moving forward. I am really interested to see where this young leader takes his career. I believe you will be hearing his name a lot in the future. I hope you enjoy our chat.
2024-04-301h 28Mise en Place - the PodcastBernard CasavantIn 2022, I asked Chef Bernard Casavant to be the Chef leader of the World's Largest Family Meal at COOKSCAMP 2022. I have known about Chef Casavant for a long time as one of the OG. A Chef who led a team that turned Canadian food upside down while he was opening and running the Chateau Whistler. His reputation as one the best Chef Mentors around came from so many of the other respected Chefs I talked with. When I talked with Chef Casavant about COOKSCAMP and about what we were trying to accomplish, he was all in, 100%. He has become...
2024-04-231h 28Mise en Place - the PodcastBrandon GrossuttiOn todays podcast I am very happy to chat with Brandon Grossutti of Pidgin Restaurant in Vancouver. A Vancouver native, Brandon's unique story of a real BC man, has taken him from fishing boats in the Haida Gwaii to owning an incredible popular upscale ding restaurant in Gastown. His lived perspective as small restaurant owner in the heart of the chaos of the DTES give Brandon a hard knox perspective of the restaurant business. His love of hospitality, his team and his family fuel his passion for making every guest who walks through Pidgin's feel like they are coming...
2024-04-171h 44Mise en Place - the PodcastDanae DejongThe 20 somethings who come to the hospitality industry want and need different things than we had, to be fulfilled in their careers. The pontificating from old Chefs and Managers about how hard they had it in their day, means absolutely nothing to this younger generation. They will not tolerate a toxic work environment, shitty pay and no future. They do want to work hard and learn, they want to find balance with their work and personal lives but are willing to sacrifice if there are tangible benefits. On todays podcast I speak with just such a young cook, Danae...
2024-04-1050 minMise en Place - the PodcastMary MackayOn this weeks Podcast we have Mary Mackay, VP of Innovation and Product, and also co owner of Terra breads here in Vancouver. I first met Mary about 15 years ago when I started volunteering for the Chefs' Table Society of BC. She was the one that held the CTS together and to account in those early days for me. Mary has been a part of the restaurant and hospitality scene here in Vancouver for over 30 years. Her Bakery, Terra breads, has continued to slowly and effectively grow over the years and always keeping consistency, great products and customer satisfaction at...
2024-04-021h 24Mise en Place - the PodcastTim LaHay and Hiran PereraOn this weeks episode we have the Owner, Tim Lahay and Executive Chef of the Barley Merchant. A good sized restaurant in Langley that specializes in local food made from scratch and amazing local beer. From the inception of the Barley Merchant to today, these two forward thinking hospitality vets decided to do run things a bit different. They have changed the game on how things are done and are continuing to rethink how restaurants are operated and how our greatest resource is, our people, are treated. I hope you all enjoy the show.Send us your...
2024-03-262h 10Mise en Place - the PodcastJeff Van GeestOn this weeks episode, I was lucky to be able to catch Jeff Van Geest in Vancouver and had him over to our podcast studio. I have known Jeff almost as long as I have been in Vancouver so it was really great to catch up and discuss the business on hospitality from one old Chef to another. Jeff is the owner and Executive Chef at Miradoro Restaurant down in Oliver BC. Set in the heart of wine country, the restaurant overlooks the amazing vineyards and rolling hills of the South Okanagan. Take a listen, Jeff has very deep...
2024-03-191h 02Mise en Place - the PodcastGene Carpenter and Linda JongOn this weeks episode, that we recorded earlier this year, are to young entrepreneurs with roots in Vancouver but now call Toronto home. The Chef Linda Jong and Gene Carpenter are the masterminds behind Fattoush Sandwich Club and Elsie's Coffee/ Record Shop. Both small and very unique spots that give a lot of interesting flavour and vibe to their respective neighbourhoods. Listen to them both tell the stories of opening small independent shops with out a lot of support and learning to just make thing happen. A real story of grit and determination. I hope you enjoy....
2024-03-121h 08Mise en Place - the PodcastDez LoSo happy t have on todays guest. Dez Lo is a Chef who has made Vancouver her home for the last 15 years. Born in Hong Kong and gaining her culinary chops in New York City, she came to Vancouver to start a new life and hasn't looked back. She went on to conquer, or almost conquer Top Chef Canada, and is now onto to her newest venture as an entrepreneur. Dez has been developing a cheese biscuit for most of her career, it came from her love of southern food and wanting the perfect surprisingly delicious bit of food...
2024-03-0557 minMise en Place - the PodcastEvan ElmanThis weeks podcast is a day late but good things come to those who wait. We have Executive Chef and owner of Vancouver Private Dining and Sunshine Coast Catering, Evan Elman. It was great hearing his inspirational and entrepreneurial story of taking the big leap into beginning a business and being the driving force behind it. I love getting to know these young business people who carve out their own path in hospitality. You don't just have to grind it out in a small independent restaurant or a hotel. The world is your oyster and YOU define what that...
2024-02-291h 01Mise en Place - the PodcastNathan and Akiyo LoweyIn this weeks episode we have restaurateurs Nathan and Akin Lowey. The husband and wife duo of the Hokkaido style restaurant on Powell St called Dosanko. They talk about the struggles and triumphs of owning a small family run place on the east side of Vancouver. From Nathans beginning, growing up and starting his cooking career on the prairies. For Akiyo, making her way to Canada to find meaning and new adventures and how they both came together and built a life together. Now it's kids, business and the most amazing Cheese Crusted Oyako Sandwich. I hope you e...
2024-02-201h 01Mise en Place - the PodcastMijune PakToday we had the opportunity to chat with with none other than my old friend Mijune Pak. Her amazing story of carving out a career in hospitality is pretty amazing. From her humble beginnings to eating across France and Portugal at 3 Michelin starred restaurants. Her love of great food in infectious and her love of the Chefs, Managers, Waiters and Sommeliers runs very deep as well. I hope you enjoy this conversation.Send us your feedback
2024-02-131h 25Mise en Place - the PodcastCeleste Mah and Ross LarkinThis week we have an amazing duo joining us on the podcast. Pastry Chef Celeste Mah and Chef Ross Larkin of Portage, of a fairly new restaurant in St. Johns Newfoundland. Celeste an East Van native and Ross a traveler from St. Johns met here in Vancouver cooking at Chambar. Their love of food and for each other took them both back to Newfoundland to work with an old friend Jeremy Charles at the now closed Raymonds restaurant. They opened Portage in the summer of 2022 and are now the boss or bosses. Celeste and Ross were in Vancouver hosting a...
2024-02-061h 00Mise en Place - the PodcastValerie Lister and Erin O'ByrneThe not for profit organization Go2HR help the hospitality and tourism industry in BC. Their many mandates cover things from HR to training to research and strategy, and mental health and safety of individuals. The amazing part is that it a free resource for anyone in the business. Today we speak particullay about occupation mental health and safety with Valerie Lister and Erin O'Byrne. Both highly accredited professionals in this space who are trying to change the culture and stigma of mental health challenges within businesses and organizations in the hospitality space. Listen as we chat about the r...
2024-01-3055 minMise en Place - the PodcastAshley KurtzThis weeks episode has a very special guest. Executive Chef Ashley Kurtz, of St Lawerence. With dreams of professional hockey and then the reality of life, his path changed gears and cooking became his life's passion. He has grown his career experience in small independent restaurants, in Canada and in Europe. Eventually being tapped by renowned BC Chef JC Poirier to help open his ode to French Cuisine St Lawerence. He is now a business partner of JC's and they work together to bring some of the best food in Vancouver to their guests. Send us your fee...
2024-01-091h 07Mise en Place - the PodcastRon McKinlayVery excited to have on one of Canada's Best Chefs on the Podcast this week. Executive Chef Ron McKinlay of Canoe Restaurant in Toronto speaks of his time in Europe refining his skill set in fine dining kitchens in Scotland, and the realities of cooking at a high level. BC born and raised, Ron first love was the rugby pitch and that is what set him on his world travels. Once fine dining became his future he never looked back. His love of Canadian ingredients, classic French technique and the backing of his team at Canoe has allowed him t...
2023-12-191h 02Mise en Place - the PodcastNick Bertoia & Chris RiellyHospitality is at the core of what our industry is all about, we make people feel welcome and help customers enjoy themselves. This happens all over the world and happens in the classiest of places to the darkest dive bars. These fundamentals while sometimes common sense, are still needed to be taught to your staff so everyone is bringing that same level of service and hospitality to their respective operations. Nick of Boxset Collective and Chris of Nightengale/ Hawksworth exemplify those great fundamentals and have the ability to teach them to anyone willing to learn. Hospitality is what truly b...
2023-12-121h 18Mise en Place - the PodcastJacques KabuyaChef Jacques as everyone knows him is one of the most infectiously happy people I have ever had the chance to chat with. Extremely positive and loves our hospitality industry dearly. He and his business partner and wife Janice Kabuya own and run Salt and Sear Catering, and Sip and Stir Bartending Services. Their little business has grown exponentially over the last few years and I believe and know it is because of the love of what they do. This week I get to sit down with Jacque, unfortunately Janice was getting over a bad cold, and we delve...
2023-12-0559 minMise en Place - the PodcastSpencer WattsLower mainland born and raised, Spencer Watts joins us on the Mise en Place Podcast today. From humble beginnings as a young line cook at the Keg, working his way to Chef's positions and then then fulfilling a long time dream of being on TV. Spencer and his team won two James Beard Awards for Broadcasting and are he is continuing his work with his own production company and hit new series Comfort Food. Watch out for the book to accompany the series in the new year. Send us your feedback
2023-11-2759 minMise en Place - the PodcastNed BellIn this weeks episode we dive deep with Chef and Board member of the Chefs' Table Society, Ned Bell. With 35 years as a Chef and Restaurateur across Canada, along with countless hours of work dedicated to our Oceans, the Agricultural community and being an advocate for a healthier lifestyle in our hospitality industry. My hope for this conversation was to show that Ned started off his career like we a do, working our butts off. Then with some tenacity, confidence and a never ending desire to move forward, he has shown all of us that we as individuals can...
2023-10-101h 22Mise en Place - the PodcastThompson TranI have been lucky enough to meet many Chefs over the years, but I don’t think I know one who is more passionate about our industry than Thompson Tran. Raised in Langley BC, his love of food was just a way to make a living and a way to explore his other passions. Then food and being a cook became his way of life and he has done more than most to make our industry better from the inside out. He is a teacher, an entrepreneur, a restaurateur, a passionate chef, a musician and a loving family man. I...
2023-10-0249 minMise en Place - the PodcastRenée LavalléeRenée Lavallée is a Chef, entrepreneur, partner, mother, and community builder, but just call her Renée. We had a chance to catch up a few days after COOKSCAMP to talk about back east, what brought her into the business and how she has navigated all that restaurant ownership can bring. Her insightful addition to the panel of Women in Industry was very well received and we expand on it a bit more in our conversation. I hope you enjoy this weeks episode. Send us your feedback
2023-09-2651 minMise en Place - the PodcastKarl GreggIn this weeks episode we speak with long time Chef and Entrepreneur Karl Gregg of Rosies BBQ and Smokehouse. Karl has over 25years under his belt in the hospitality business and has been part of all facets of the business from multi unit fast casual to independent businessman to food truck operator to now bringing authentic Texas style BBQ to the lower mainland. His love of the business and the people within it are infectious and rare, I learned a lot from Karl and I hope you do to.Send us your feedback
2023-09-1953 minMise en Place - the PodcastDaniel McGeeThis weeks episode features a conversation I had with local Chef Daniel McGee of Wentworth Hospitality. Born and raised in North Vancouver, and his hometown roots define who he is. A family man, who has cultivated an intense love of gastronomy and hospitality. Currently the Chef de Cuisine at Maxine's on Burrard, but will be growing with Wentworth's ever expanding empire. Listen to Daniel's journey of self discipline that inspired me and I hope inspires you as well. Send us your feedback
2023-09-1245 minMise en Place - the PodcastChris IrvingFrom the Arctic wilds of the Yukon Territory, to Michelin starred restaurants of London, to mega yachts on the French Riviera. Chef Chris Irving has seen and done more in his career than most. A sophisticated ascetic with a down home attitude, Chris is aways quick with a warm smile and great stories. I hope you enjoy this episode of the Podcast.Send us your feedback
2023-09-051h 02Mise en Place - the PodcastAlex ChenChef Chen is probably one of the most accomplished Chefs in Canada right now. Listen as Alex tells his story of being born in Malaysia, raised in Vancouver and understanding his love and gift for food and hospitality. We also talk Alex about Alex at COOKSCAMP last year and its impact on the business. Also his new restaurant Wildblue, COOKSCAMP 2024 and beyond. Listen now.Send us your feedback
2023-08-291h 45Mise en Place - the PodcastGeoff HopgoodGeoff Hopgood is an independent restaurant owner, independent entrepreneur and an independent thinker. He and is family own and run Juniper Food and Wine in Wolfville Nova Scotia. A very successful small restaurant in a small college town, that supports them immensely. Geoff talks about his time in Vancouver and Toronto and his eventual move out to the maritimes to find the balance that everyone is looking for. I hope you enjoy this podcast and go and visit Geoff the next time you are out that way. The food will be tasty and the hospitality will make you feel...
2023-08-2243 minMise en Place - the PodcastMeeru Dhalwala- an addendumA day after we recorded our episode, Meeru and I decided that we needed to add an addition to our chat. Some strategic actual take aways for people to hear to better understand each other and the needs of Women in our industry. Listen to this one for the take aways, Listen to the longer ones for the deep dive and deeper understanding. Both are worth your time and in this business, understanding one another better is the real key to a successful business. Send us your feedback
2023-08-1535 minMise en Place - the PodcastMeeru DhalwalaOne of our most interesting activations at COOKSCAMP 2023 is our panel on Women in Industry. After chatting with the moderator of this panel, Meeru Dhalwala, we both agreed that this is such an important conversation that we should start it on the podcast. That the more we talk about it, the better we will all better understand where everyone is coming from. This is a deep dive, a hard conversation that needs to be heard and understood. Send us your feedback
2023-08-151h 10Mise en Place - the PodcastMargot BaloroLeadership is at the successful core of any great business. They say some leaders are born, in my experience, great leaders are trained, mentored and continue learning. Margot Baloro is, a manager, a sommelier, a Les Dames Escoffier, a mentor and most importantly a leader. Rarely do I have the pleasure to chat with someone that is so passionate about our industry as Margot is, but also someone who wants to make our industry better and stronger. I think we should all take a harder looker at what leadership is and what types of leaders we are training for...
2023-08-0849 minMise en Place - the PodcastHamid SalimianHamid Salimian is one of the most well respected Chefs in Canada. He is a teacher, a cook, a product developer, an entrepreneur, the CEO of Goodflour Co. , a business partner and a friend. Hamid talks about growing up in Iran and his journey through Turkey and finally to Vancouver. He is passionate about food and he is even more passionate about the people he feeds. I am very happy to introduce you to Hamid.Send us your feedback
2023-08-011h 17Mise en Place - the PodcastThomas HaasThis week we have World renowned Choclatier, Master Pâtissier, Entrepreneur, and bike rider, Thomas Haas on the podcast. From his training in Europe to Vancouver to New York and back to Vancouver. We hear his story in his words. Send us your feedback
2023-07-251h 06Mise en Place - the PodcastNicole GomesNicole Gomes, she is a Chef, an entrepreneur, a restaurant owner, a TV personality and dare I say Celebrity Chef. Nicole talk business, Top Chef, becoming a TV personality, her journey on becoming self aware and all while being fully aware that mistakes are the best teachers. We could have talked for 5 more hours. Send us your feedback
2023-07-181h 04Mise en Place - the PodcastPino PosteraroIn episode #4, I am very happy to chat with my old friend Pino Posteraro. Pino owns and is the Chef of the world famous Cioppino's Mediterranean Grill, a 25 year old temple of fine Italian cuisine. We talk about family, the importance of hospitality, wine and what it is like being a restaurateur in Vancouver.Send us your feedback
2023-07-1155 minMise en Place - the PodcastTaryn BarkerThis weeks episode we turn to another part of the foodservice business with Butcher and business owner Taryn Barker of The Little Butcher - Port Moody. We talk about being an entrepreneur for over 10 years, her small shop in the tri- cities, COOKSCAMP, and her love of local food. Please join us for the conversation and remember to follow @cookscamp2023 on instagram. Send us your feedback
2023-07-0440 minMise en Place - the PodcastCody AllminToday’s conversation is with Cody Allmin, one half of the team that has brought us all Twin Sails Brewing, Published on Main, Bar Susu, Novella Coffee Bar, Mama Said and more. We chat about business, entrepreneurship, beer and much, much more. Send us your feedback
2023-06-2754 minMise en Place - the PodcastBobby MilheronOur latest episode features Bobby Milheron of the Wentworth Hospitality Group. He oversees Homer st, Tableau and Maxines restaurants. Bobby talks to us about his unique restaurant style. Send us your feedback
2023-06-2046 min
The Nosh VancouverEp102 The Nosh - Robert Belcham and Hospitality's State of PlayAnya speaks with Robert Belcham, industry veteran and founder of Cook's Camp, an initiative designed to help hospitality workers navigate the challenges of the industry.
2022-07-0559 minMise en Place - the PodcastWhat's Next?For the season finale, chef Robert Belcham chats with Corey Mintz, author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, on the kinds of fixes and solutions needed in our workplace.Send us your feedback
2021-12-0436 minMise en Place - the PodcastWhere You Lead...Clear, effective leadership is one of those things that is most noticeable when it's absent. Just ask people working in the hospitality industry. In this episode, host Robert Belcham talks about the future of culinary leadership with Bruce McAdams (UGuelph) and leadership models for restaurant owner/operators with Shira Blustein (The Acorn, Vancouver) and Daniel Frankel (Tap&Barrel, Vancouver).Send us your feedback
2021-12-011h 00Mise en Place - the PodcastEpisode 7 - COOKSCAMP 2021 - Part ThreeWe're closing out our COOKSCAMP 2021 replay series with two special guests:chef Jane Young, co-owner of the Lift Breakfast Bakery and Production Bakery in North Vancouver talks work/life balance, and chef Robert Clark OC addresses the sustainability of the pro cook's profession and the role of mentorship. Send us your feedback
2021-11-0756 min
Mise en Place - the PodcastEpisode 6 - COOKSCAMP 2021 - Part TwoWhen, and if, someone writes the ‘origin story’ of this podcast, it’ll start with a big idea. And that idea is COOKSCAMP - an annual jamboree of professional cooks and their colleagues to talk about the future of their careers. We haven’t managed to get the outdoor event on its legs yet, but the Chefs’ Table Society of British Columbia recently organized the first virtual edition for more than 300 campers across Canada and beyond. No woodsmoke in the air, but lots of great career advice for professional cooks, including tips on publishing a cookbook in 2021 f...
2021-10-0453 min
Mise en Place - the PodcastEpisode 5 - COOKSCAMP 2021 Part OneDo you remember what you were doing in January 2020? Seems like a lifetime ago, and it was a full 3 months before this ongoing global event came down on us.However, it was also the month we presented Season 1, Episode 1 of this very podcast, and the first of many created to set-up our end goal - COOKSCAMP 2020....which sadly became the outdoor jamboree that jammed out due to CoVid. However, you can’t keep a good idea on the back burner too long. So, the Chefs’ Table Society of British Columbia organized COOKSCAMP 2021 as a new-normal version on Z...
2021-10-0450 minMise en Place - the PodcastThe True Cost of Food, or Farm-to-Table, the Beancounters' EditionAccording to award-winning chef and podcast host Robert Belcham, charting a new way forward for the restaurant industry is simple, because it all comes down to money. However. money is one thing, economic systems are another. And when it comes to the food system that manages the world's bounty, from fecund fields to well-stocked walk-ins, it gets a lot more complicated. In this episode, chef Belcham gets expert insight into that system from farmer Jacob Slosberg (Washington State), leading macroeconomist Nicoletta Batini, editor of The Economics of Sustainable Food (Elba, Italy) and veteran chef/purchas...
2021-08-051h 04
The Adam & Kyle PodcastEp. 9 "Living Wage and the Food Industry Crisis" | feat. Chef Robert BelchamThis week, we welcomed Chef Robert Belcham onto the show to have a very important conversation about the current state of the food and restaurant industry. We touch on topics such as paying staff a proper living wage, how we can help by buying and eating locally sourced, sustainable ingredients, the importance of learning about and appreciating the Indigenous culture and, do we need to abolish tipping?
Follow Robert Belcham on Instagram @robertbelcham1 | Listen to his podcast "COOKSCAMP - The Mise en Place Podcast" on https://chefstablesociety.com/mise-en-place/ or wherever you get your podcasts.
Fo...
2021-07-081h 33Mise en Place - the PodcastThe Brigade SystemWe’re giving the full field guide treatment to something that’s been a core element of professional restaurant operations for over 135 years. We’re looking at Escoffier’s Big Idea, the brigade system - the military-style hierarchy that serves to organize kitchen work into distinct stations. and sets up a leadership system responsible for making it all work efficiently. For a lot of reasons, the ongoing need for this foundational piece of modern restaurant culture is being questioned, mostly as to its ...
2021-06-211h 06Mise en Place - the PodcastIt's a Living (Wage)Making tasty food. Making friends. Never hard to do in the restaurant business. But making a living? Never as easy. However, there's a relatively simple solution available to every chef/operator most anywhere.This edition of the Mise-en-Place Field Guide examines the living wage... what it can mean to everyone who works in this industry and how it can help establish the kind of fair and sustainable compensation everyone needs to thrive in their professional career. Host Robert Belcham gets a tour of living wage principles from Anas...
2021-05-051h 08Mise en Place - the PodcastMeet the Field GuideA fresh batch of podcasts demands a fresh goal. Our sophomore season aims to do more than produce stimulating dialogue about progressive change - we aim to produce results.Each episode will produce a field guide to the evolution of a key element in the career and workplace of the professional cook... also available as a downloadable e-book. The ideal topic to kick off this new approach is the one we talked about the most last season - the service-included or...
2021-03-1640 minMise en Place - the PodcastEpisode 9 - Go ahead, back upFor the final episode of Season One of Mise-en-Place, chef/host Robert Belcham looks back on the extraordinary Year That Was with the help of some returning guests. They include: from Episode 1, professor Bruce McAdams of the University of Guelph (ONT); Andrea Carlson, the award-winning chef-owner of Vancouver's Burdock & Co.: Todd Perrin, chef-owner of Mallard Cottage in St,Johns (NFLD) and chef Carl Heinrich of Richmond Station in Toronto. Mise-en-Place returns for Season Two in early 2021. Send us your feedback
2020-11-2433 minMise en Place - the PodcastEpisode 8 - The Big Reset ReduxJust because the entire restaurant industry has been thrown for a giant loop by the pandemic, it doesn't mean that it can't come out smarter and stronger on the other side.For Episode 8 of Mise-en-Place, chef/host Robert Belcham returns to a topic that can make a lot of that happen - a no-tipping or 'hospitality-included' business model. Already on the road to the Big Reset is chef Carl Heinrich, co-owner of Richmond Station, one of the bright lights of Toronto's Financial District. H...
2020-09-2244 min
In The Weeds PodcastITW S1 E19 Robert BelchamSend us a textYou are in for a treat as the ITW crew speaks with Vancouver restaurateur and president of the Chef’s Table Society, Robert Belcham. Chef Robert shares his experience of opening (and closing) some of Vancouver’s favorite dining destinations as well as his thoughts on G-Panda, the state of the industry and his vision for the Chef’s Table Society. This week’s episode is a satisfying blend of insightful conversation, kitchen camaraderie and a healthy dose of pissing and moaning. The interview finishes off with stories about Robert’s time working with Thoma...
2020-09-071h 04Mise en Place - the PodcastEpisode 7 - The Makings of a FutureAsk any cook what led them to undertake this always-challenging profession and you'll hear a variety of answers...from a memorable restaurant meal to an inspiring book. Host Robert Belcham's featured guest, Michael Ruhlman, is the author of many staples of the professional cook's bookshelf, including the French Laundry Cookbook, Charcuterie, Ratio and The Making of a Chef. The conversation ranges from the future of culinary education to the post-pandemic evolution of fine dining to the...
2020-07-2224 minMise en Place - the PodcastEpisode 6 - The Big Reset Pt.2When staring down the challenges wrought by this miserable disruption to both our communities and restaurant operations, Mise-en-Place, the podcast for pro cooks by pro cooks, recommends copping an attitude, i.e. "Go big, or stay home."In part 2 of a mini-series we're calling The Big Reset, chef/restaurateur/host Robert Belcham keeps both his mission and lively dialogue flowing on how to best update the restaurant industry's business model...the flaws of which are all too clear at this moment. Joining him for...
2020-06-1245 minMise en Place - the PodcastEpisode 5 - The Big Reset pt.1Even with Cooks Camp 2020, the Chefs'Table Society's culinary jamboree, now moved to 2021, we're keeping its core mission alive with this podcast. What is that mission? To enable and foster some long overdue dialogue about a sustainable future for both the professional cook and the restaurant/hospitality industry.And, as many business leaders have already remarked, the current pandemic crisis, often called The Great Pause, may also provide an unprecedented opportunity to advance some of that positive change. Chef/host Robert Belcham calls it The Big Reset. To kick-off our exploration of how that the typical r...
2020-05-2043 minMise en Place - the PodcastEpisode 4 - Tech TalkEven though the restaurant industry may not be returning to 'normal' after this current and unprecedented global event, some substantial changes were already on the agenda.It's hard to overlook is how technology allows us to stay connected during the pandemic. And some of that connectivity is already available to help cooks get more work done…often in a low-carbon, future-friendly way. More high-tech, low-carbon gear is coming to commercial kitchens, both sooner than later and with consequences cooks need to talk abo...
2020-05-0128 min
COMMIS | culinary podcastBuilding and Rebuilding with Robert BelchamIn episode 009, we chat with Robert Belcham, the chef behind
such iconic Vancouver restaurants as Fuel, Campagnolo, Fat Dragon, Monarch Burger and Popina Canteen. We chat with him about his journey, and
the transition from chef to restaurateur, as well as his work with Chef’s Table Society BC and Cooks Camp.
2020-04-1451 minMise en Place - the PodcastEpisode 3 - Culture ShiftThere's no doubt that putting Episode 3 of Mise-en-Place together was a challenge, mostly because its featured elements were recorded in late February before the world changed, especially for all of us in the restaurant industry. Regardless, this episode discusses a very necessary change needed in the career path of all professional cooks: a shift away from the overheated, overworked 'macho' kitchen culture (epitomized by Gordon Ramsey et al) to one that welcomes diversity and supports a healthy work/life balance. Chef/host Robert Belcham explores this topic with Toronto-based t...
2020-03-3138 min