The Mise-en-Place Podcast, produced by the Chefs’ Table Society of BC, features ‘deep dive’ conversations with industry leaders on career and business issues that define the life of the professional cook. Season 3 offers even more insights into the day to day operations and state of our ever evolving industry.
Latest Podcast
Mise en Place – the Podcast Chris Andraza
On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver’s culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia’s rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney’s Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris has earned acclaim for his playful, seasonal menus that highlight the pristine flavors of oysters, clams, and shellfish. Now at the helm of Lift Bar and Grill in Coal Harbour, he continues to push boundaries with his surf-and-turf creations, all while prioritizing sustainable sourcing to preserve our oceans for future generations.
Chris’s journey reflects a deep curiosity, relentless dedication, and a commitment to elevating Read More ...
Past Podcasts
Mise en Place – the Podcast Patrick Hennessy
On this episode of Mise en Place, I had the pleasure of sitting down with Chef Patrick Hennessy, the longtime culinary vet, behind Vancouver’s Michelin-starred gem, Barbara. Nestled in the heart of Chinatown, Barbara is a testament to Hennessy’s remarkable journey—from his early days at West Vancouver’s Beach House to Chambar to honing his craft at global heavyweight Eleven Madison Park, in Manhattan. With a kidney transplant shaping his resilience and a deep love for local, sustainable ingredients, Hennessy has created a 17-seat restaurant that Read More ...
Mise en Place – the Podcast Ron Mckinlay
Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we’re delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring Read More ...
Mise en Place – the Podcast Patrick Gayler
Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill’s Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.
From his early days on Canada’s competitive culinary stage — representing the country at Read More ...
Mise en Place – the Podcast Rod Butters
On this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef Read More ...
Mise en Place – the Podcast 16: Ronald St.Pierre
I first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what they needed. But as any good sous chef in that situation will tell you, you find Read More ...
Mise en Place – the Podcast 15: Ryan Fogarty
There are many facets to this hospitality business that the general public either don't think of or don't know about. Side businesses that support our restaurants and hotels, like farmers and fishers and ranchers. There is a whole other part that is just as import and can add so much to lives pf the people doing the job and the diners. That is the people that supply the glassware, flatware, etc. etc, but once in a while something special comes along and we get very Read More ...
Mise en Place – the Podcast 14: John Bishop
John Bishop's culinary journey is a testament to how life can unfold in unexpected and magnificent ways. From a young Welsh boy with no grand ambitions beyond escaping his small town, to becoming one of Canada's most influential culinary pioneers, Bishop's story captivates from the first moment.
The heart of Bishop's philosophy crystallized in his first days at cooking school: mise en place – proper preparation and organization. This concept would guide not just his cooking but his entire approach to life and community. After honing Read More ...
Mise en Place – the Podcast 13: Cory Pelan
This week, we’re thrilled to sit down with a longtime friend of the show, Chef Cory Pelan of The Whole Beast in Victoria, BC. Cory’s not your typical chef—he stepped into the kitchen later in life. After some time in restaurant kitchens he began carving out a mouthwatering legacy in the art of charcuterie. With a passion for pork and the magic of salt and time, he’s turned humble cuts into absolute masterpieces, from silky hams and spicy N’Duja to rich guanciale and the holy Read More ...
Mise en Place – the Podcast 12: Sean Heather
When people speak of a classic Irish Pub or a perfectly poured pint of Guinness in Vancouver, they will always talk about the Irish Heather first. Sean Heather built his public House from a yearning for Dublin, and a real understanding that nostalgia can build community stronger than just about anything. Sean has continued to own and run a string of other great places and has not looked back. Always placing hospitality and welcoming spaces as his calling card. We are lucky to have him Read More ...
Mise en Place – the Podcast 11: David Duprey
On today's podcast we have restaurant owner and businessman David Duprey, owner of the Narrow Group. He started with the infamous Narrow Lounge and then onto many more interesting ventures. We get into the nitty gritty of being a restaurant owner in Vancouver and what it can take to actually run a successful business at this time. I hope you enjoy the conversation, I know I did.