COOKSCAMP – the Mise-en-Place Podcast

On 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 Read More ...

On 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 Read More ...

On 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 Read More ...

Whole 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 Read More ...

On 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. 

I'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. Read More ...

On 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 Read More ...

So 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 Read More ...

On 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. 

On 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 Read More ...