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 ...
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 ...
‘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 ...
For many chefs and their brigades, curry is the ultimate family-style staff meal, the proud product of a cook's cultural heritage.
On Monday, March 6, from 6:30 pm to 9:30 pm, eight of Vancouver's top chefs will compete in the 4th annual Curry Cup.
Join the Chefs' Table Society of British Columbia and Read More ...
Enter below to win two tickets to the Chef Meets Truck event: