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 ...
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 ...
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.
Chefs show their roots at the UBC Farm
Sunday, October 2 from 12 to 3 pm
Join 12 local chefs (including two chef teams) from some of Vancouver’s most beloved restaurants, as they prepare their favourite family recipes in the fields of Vancouver’s local organic farm, the UBC Farm.
Featuring UBC Farm produce, Joy of Feeding is an outdoor food festival and fundraiser Read More ...
Chinatown Walkabout
A CTS Social Reveals History, Restoration and Compelling Food
By Jamie Maw
A beautiful July morning greeted us at Ai & Om Knives — chef Douglas Chang’s crisply-styled altar to Japanese precision cutting devices. They’re artfully displayed under plexiglass cases and run the gamut from nail clippers (you’ll never go back to dollar store cheapies) to Read More ...
A quick update and reminder of Government assistance:
For Immediate Release
Tuesday, January 26, 2021
(Vancouver, BC) Chefs’ Table Society of BC (CTS) launches fundraiser featuring a specialty Read More ...
November 6 - December 4, 2020
Purchase frozen meat packs from Chefs’ Table Society fundraiser program with Two Rivers Meats and have 15% of sales donated to Chefs’ Table Society.
You can order for your Holiday Celebrations any of the following:
(Vancouver, BC) Each spring, chefs and consumers alike anxiously Read More ...
With the industry at an almost complete halt, we know you likely have a lot of time on your hands. This list provides courses to keep you learning (many low-cost or free!). As well as, podcasts, shows and books to keep you entertained and inspired. This list is not inclusive and if there is something you think we should add Read More ...
Updated bi-weekly
To submit a job posting please email ed at chefstablesociety.com with a PDF containing the job information.
Jobs Posted Sunday, March 1:
Jobs Posted Sunday, February 23:
Jobs Posted Wednesday, February 19:
‘Mise-En-Place’ Chefs’ Table Society of BC’s new podcast looks to the future of the culinary industry.
February 4, 2020 (Vancouver, BC) Chefs’ Table Society of BC (CTS) launches its first podcast Mise-En-Place, celebrating the professional cook with a look to the future of the industry through honest Read More ...
EDITORIAL NOTE: This event is free, however chowder tickets will be on sale during the event.
When: Sunday, May 19, 11 am - 3 pm (timeline below)
Where: Fisherman's Read More ...