Capping off the summer season this year, Chefs’ Table Society of BC hosted a booth at this year’s Brewery and the Beast Vancouver Island 2025! CTS Sustainability Chair, Chef Chris Andraza led the team, serving a pork belly and scallop brochette with apple cider chutney. Guests lined up throughout Read More …
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Smoke, fire, and the irresistible aroma of sizzling meat filled the air. Sunshine, ice-cold drinks, and the best vibes in town set the stage for 17 Black Event’s Brewery and the Beast 2025—and it did not disappoint!
Chefs’ Table BC was proud to return to the VIP booth as the passed canapé provider Read More …
Sunday, July 6, 2025, under clear blue skies at False Creek Fishermen’s Wharf, Vancouver’s much-loved False Creek Crab Fest returned for its third annual celebration. Chefs’ Table Society of BC took on the planning of the festival this year in support of BC Crab Fishermen’s Association and turned the waterfront into a festive hub of community, crab, Read More …
After two years of development, we’re excited to share that the Chefs’ Table Society’s Restaurant Workplace Culture Toolkit is ready to share! Reach out to learn more to: ed@chefstablesociety.com
This toolkit includes over 30 practical tools designed to help small- and medium-sized restaurants strengthen their policies, improve retention, support staff, and build a positive workplace culture WHILE saving you time! From Read More …
The Spot Prawn Festival is made possible due to the generosity of our sponsors, who have been with us since the beginning and some new friends we made along the way:
Pacific Prawn Fishermen Association (PPFA) and their fishermen
I’ll admit that for years I didn’t know how Brussels sprouts grow.
Because I’d worked with ‘regular’ cabbage for years, I assumed these ‘micro cabbages’ (as one of my more pretentious chefs had called them) grew generally the same way. I assumed they popped out of the ground in a gorgeous array of leaves and were plucked from the center when Read More …
Chef/restauranteur, longtime CTS Board Member (currently CTS Marketing Co-Chair) and Mise En Place Podcast host, Robert Belcham represented Chefs’ Table Society of British Columbia as a panelist at the 3rd annual Taste of Place Summit in Markham, Ontario, on May 13-14, 2025. Hosted by the Culinary Tourism Alliance, the Summit gathered North American tourism professionals to advance Read More …
Apprentice of the Year 2024 Competition showcasing eleven local BC Culinary talents was hosted by Chefs’ Table Society of BC on Friday, November 15 at Vancouver Community College. The winners of the 2024 competition were an all-female line up for the second time since the competition began in 1982.
Chefs’ Table Society board members, Cheryl Chang, Peter Warszycki, Johnny Bridge, and Dez Lo attended the Presidents’ Gala hosted by BC Chef Association at the Vancouver Club on Friday, March 14. The 55th annual fundraiser an awesome showcase of support for National Culinary Team Canada as they gear up for the IKA Culinary Olympics in Germany. A well organized, Read More …
It’s quite a feat to surprise a Chef.
We all have our favorite proteins that we know our guests will eat and are cost effective to serve. We have our favorite techniques and although we are a curious bunch, things tend to follow along the same line. Especially regarding sustainable seafood. Halibut in March, Spot Prawns and Wild BC Salmon in Read More …
Executive Director Shawna Gardham and Board member Robert Belcham traveled to Kelowna in March for a couple of important reasons. It was the Western Canadian Culinary Federation Conference, and they wanted to show support for this great organization and to spread the word about the Restaurant Culture Shift grant program and COOKSCAMP 2025.
It Read More …
Apprentice of the Year 2024 Competition showcasing eleven local BC Culinary talents was hosted by Chefs’ Table Society of BC on Friday, November 15 at Vancouver Community College. The winners of the 2024 competition were an all-female line up for the second time since the competition began in 1982.
“If these young people are the face of our culinary future, then that future is very bright indeed,” said John Bishop about the quality and passion of the inaugural group of Bishop Scholarship recipients.
Just an hour before, John had arrived at North Arm Farms in Pemberton for Cooks Camp, and after brief introductions, and as low clouds encircled towering Mt. Read More …
