We’re pleased to announce the enhancement of the Chefs’ Table Society Advisory Council.
As Chefs’ Table Society (CTS) continues to grow its impact, we are formally augmenting our existing ex-officio directors, Sid Cross and Jamie Maw, by evolving and strengthening our Advisory Council. This enhancement reflects both where CTS has been—and where we are going next.
The Advisory Council Read More …
Chefs’ Table Society is recruiting passionate aspiring cooks for a fully funded Professional Cook 1 cohort at Camosun College starting January 12.
This program is ideal for people who love cooking and are looking to build a career in restaurant kitchens or non-traditional culinary roles such as community food programs, health care, senior living, and more. To be eligible, candidates must Read More …
Speech by Jamie Maw at the Grand Opening of The Commons by CTS
October 9, 2025
Welcome everyone to our wonderful new CTS Culinary Commons.
It seems almost otherworldly to realize that almost a quarter century has rushed past since the founding of the Chefs’ Table Society of British Columbia.
Here we are today, after recessions, Covid and other setbacks, 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 …
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.
It Read More …
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 …
