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 Jasper Cruickshank
On this week's Podcast we have L'Abattoir Executive Chef Jasper Cruickshank. Japser has worked with some of the best in the business. Bruno Marti, Tobias McDonald, Alex Chen, Roger Ma, to name a few. His pedigree and attention to always pushing to be better has taken him far in his career. He has a a lot of really great advice for young cooks, from finding the right mentors to having the right mindset for success. I hope you all like our chat.
Past Podcasts
Mise en Place – the Podcast Bruce McAdams
On this weeks podcast we have a returning guest, Professor Bruce McAdams. He is a tenured academic, teaching and researching at the School of Hospitality, Food and Tourism, University of Guelph in Ontario. A career restaurant pro with a really varied skill set, who decides to change gears, becomes an academic and studies ways to figure how to truly change the hospitality sector from a more disciplined and scientific perspective. We dive into tipping as he is the foremost expert on the matter in Canada, Read More …
Mise en Place – the Podcast Sam Payne
On this weeks podcast we have a very well known name and voice in the craft brewing scene here in BC and in Canada, Mr Sam Payne, of Parkside, Rewind and Slackwater Brewing, also owner of Good Hustle Distribution. His insights in beer, hospitality and business of fun makes him a legend in our business. I hope you all enjoy our conversation.
Mise en Place – the Podcast Aaron Surman
On this weeks podcast we have Pastry Chef/ Baker/ Owner of Ex Animo, Aaron Surman. Originally from Brisbane Australia, Aaron started by knocking on the door of the right kitchen to get himself on path of hard work, and perpetual inquisitiveness. From fine dining to building a wholesale bakery empire. Aaron has figured a lot of it out on his own but always goes back to the fundamentals he learned from books. I hope you enjoy the conversation as much as I did.
Mise en Place – the Podcast Steve Lewis
On this week's podcast I am very happy to have the Corporate Chef of the Keg, and BC Chefs Chapter President, Steve Lewis. His passion for the industry has had him doing, bartending, waiting, floor manager, store manager, cook, Chef, almost every job you can have in a restaurant he has been successful at. He is also an adamant about nurturing and mentoring younger talent in our industry to become tomorrow's new leaders. I hope you enjoy getting to know Steve as much as I Read More …
Mise en Place – the Podcast Julian Bond
On this week's podcast, we have Chef Julian Bond. A Father, a Chef, a Teacher, a Businessman, a Mentor, and absolutely an industry Leader. We get to better understand what makes Julian tick and how he got to where he is today. Love, loss, family, balance, in an industry that is unforgiving and hard. I hope you enjoy our conversation as much as I did.
Mise en Place – the Podcast Dickson Li and Pearl Lam
On this weeks episode I am very happy to have 2 people on that need no introduction. These two are the force behind Dicky's Dumps, some of the most popular frozen dumplings sold in the lower mainland. For many years these two worked outside the food world and became absolute experts in marketing, branding and sales. That, along with years of event and social media experience and an absolute love of dumpling, their own Hong Kong heritage and their incredible sense of community has made Read More …
Mise en Place – the Podcast Jason Pleym
On this weeks podcast we have a perspective we don't see that often on the podcast and that is from the supply/ distribution side. Jason Pleym, owner and mastermind behind the wholesale and retail operations at Two Rivers Meats. They also happen to operate a darn tasty restaurant next to the retail butcher shop. There is not a better place to buy a dry aged steak in the lower mainland. Plus they have so many other aspects to their operations, from beef, jerky, sausage making, Read More …
Mise en Place – the Podcast Oliver Bernardino
On this weeks podcast we have Pastry Chef Oliver Bernardino of the Wentworth Hospitality Group here in Vancouver. Oliver knew from a young age that being a pastry Chef was what he wanted and he has devoted his life to it. Please take a listen to this humble man's journey to fulfilling his dreams and accomplishing so much more. I hope you enjoy our chat.
Mise en Place – the Podcast Karen Barnaby
On this week's podcast I had a great chat with Chef Karen Barnaby, cookbook author, Chef, development Chef, practicer of voodoo and woohoo. We go back in time a bit talk about some of the older restaurants in Toronto and Vancouver along with her very long tenure at the Fish House in Stanley Park. Now working a bit slower pace of life as a development Chef, Karen imparts the best advice any Chef can give. You'll have to listen to hear what it is.
Mise en Place – the Podcast Charles McDiarmid
On this week’s episode, I’m thrilled to chat with hospitality and hotelier legend Charles McDiarmid of the Wickaninnish Inn in Tofino BC.
Charles grew up in Tofino and fell in love with the idea of running his own hotel from a young age. After studying at Cornell and gaining experience with the Four Seasons Hotel Group across North America, he returned home to Tofino to pursue his dream.
We talk about what hospitality truly means and what it takes to anticipate your guests needs before they Read More …