COOKSCAMP2023, had a slate of activations that were incredibly interesting and also very practical for attendees career paths in the hospitality industry and beyond. Campers gained new insights and garnered new information that is helpful now and far into the future. Collected below are take aways from each activation. Useful reminder for those who attended and useful for the people who were not able to make it this year too. We are changing the industry from the inside and you sharing this information helps spread the learnings.

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Foraging - Robin Kort, Swallowtail Tours

Chef Robin Kort of Swallowtail Tours took a group of attendees each day out foraging around North Arm Farm. Wild fir, plantain, lambs quarter were abundant, but Robin also brought along some surprises, as well. As Robin is known for her coastal foraging, she brought along some freshly harvested samples of different seaweeds. Robin’s incredible knowledge of wild foods and how they can be utilized in today's kitchens is only slightly outshined by her ability to teach culinarians the bounty of the forests. Chef Robin also continues to hold classes and dinners showcasing wild food. Check out her website and Instagram page for more information. Be sure to check out her brand new cookbook, The Coastal Forager’s Cookbook. Available everywhere cookbooks are sold. Follow along on social: @swallowtailtours

Butchery & Animal Fabrication Demonstration - Ray Bucknell & Jason Pleym

Master Butcher Ray Bucknell of SAIT and Jason Pleym, owner of Two Rivers Meats once again exceeded everyone's expectations with the proper harvest and preparation of a 300lb sow. This animal had been born and raised at North Arm Farm and was actually a 3rd generation heritage breed animal. As a cook and a Chef, to truly understand where our food comes from and how it reaches the kitchens we all work in, is one of most import aspects of our profession, Without that intimate knowledge of the processes of harvesting any raw materials, it is difficult to understand the best way to cook and serve the product. It is also paramount in teaching the respect and responsibility for the utmost care for that product. In our opinions, there is no better teachers of that than Ray Bucknell and Jason Pleym. Follow along on social: @elevatedbutchering and @tworiversmeats
Sponsored by Two Rivers Meats

Men's Health - Dr. Dinesh Samarasekera

Dr. Samarasekera, a highly regarded Urologist and Surgeon from Surrey Memorial Hospital, spoke about common health issues that men face in such a demanding industry: Erectile Dysfunction, Prostate Cancer, and Kidney Stones. Working in a demanding industry means that many men will be exposed to factors that can trigger these health issues, including high stress, poor diet, lack of sleep, riskier lifestyles, and more frequent use of alcohol, nicotine, and drugs.
Prostate Cancer is the most common cancer and affects 1 in 6 men. Most men are asymptomatic, so they don’t experience any symptoms. It is recommended to start screening in your late 40s. The website prostatecentre.com is a good resource. Kidney Stones are more common in men and occur when calcium crystallizes. The main cause is not drinking enough water or having too much salt. Dr. Samarasekera recommended drinking lemon or lime water to help reduce calcium. It is important to take your health seriously, getting checked out regularly, and finding ways to maintain a healthy lifestyle.
Sponsored by BC Dairy

Farming & Seasonality - Emma Sturdy

Emma Sturdy, a second generation farmer at North Arm Farm talked about the workings and its day to day operations to bring their vegetables to local restaurants in the Sea to Sky Corridor and the rest of the lower mainland. Emma, who grew up on the farm, is moving into the role of director of its main operations. Her knowledge of all the products of the farm and the availability and bounty of the Pemberton Valley is second to none. Emma was able to really talk of the relationships of the Chefs who buy from the farm along with the seasonality of the growing season. As Chefs and owners, understanding that seasonality plays a massive role when it comes to customer satisfaction, because the raw ingredients taste better. The food cost is usually lower, because the product is bought in season when it is readily available and very abundant. It also protects our food security system by us supporting our community farmers. They will in turn always have fresh food readily available to our community. The Covid Pandemic showed us all how fragile our supply and food systems are. When we buy local we are protecting ourselves, our families and our customers.
Sponsored by North Arm Farm

Women in Industry – Meeru Dhalwala, Shira Blustein,
Taryn Barker, Robin Kort, Renée Lavallée

Moderated by Meeru Dhalwala, we had an amazing discussion of the business of hospitality. Butcher Taryn Barker of the Little Butcher, Chef Robin Kort of Swallowtail, Proprietor Shira Blustein of the Acorn and the Arbor, and rounding out the panel from Dartmouth Nova Scotia Chef Renée Lavallée. These successful business owners shared how they had to break out of the standard industry mold and create the type of culture they wanted within their businesses and among their staff. They discussed how being a woman in the industry influenced the decisions they made, all with the aim of eliminating the divide between male and female in the industry. A significant part of this effort was emphasizing the importance of work/life balance, not only for themselves as owners but also for their staff. Many of them adapted their business hours and staff shifts. They emphasized the value of creating a communal environment through practices such as shift debriefs, staff meals, and encouraging support and mentoring others.
Each woman also shared her journey to starting her own business and the factors that went into it. They stressed the importance of conducting thorough research, finding a mentor and support system, and having an exit strategy. Taking the leap is difficult, but they encouraged others to accept the possibility of failure and to keep trying, adapting, and changing.
Supported by Les Dames D'escoffier

BC Egg Presentation & Egg Cracking Contest

For the second year in a row, BC Egg provided a presentation from one of their amazingly knowledgable farmers. The information about how an egg gets to your restaurant or grocery store is incredible. With over 3 million eggs produced in BC every week, the industry is strong and full of small local farmers. They even held an egg cracking contest, how many eggs cracked with no shell in one minute. Chef and teacher Thompson Tran came away with the title.
Sponsored by BC Egg

Fish Demonstration - Chef Deseree Lo, Chef Julian Bond & Chef Robert Clark

We were lucky enough to have three great Chefs demonstrate how to butcher flatfish for our attendees. First, it was Chef Julian Bond and Seafood Sustainability pioneer Chef Robert Clark. They were able to procure an amazing product from an indigenous fishery in Inuvik. Greenland Turbot, a beautifully translucent white flesh fish from this exciting new fishery has amazing potential. Chef Clark and Chef Bond showcased the delicate skill of filleting the four individual filets of the fish. All while answering amazing questions about the fishery, sustainability and how to best cook the delicate fish. Then we went on to Chef Deseree Lo, who masterfully showed off her skill of cutting the west coast delicacy of Pacific Halibut. We then used both preparations of each fish in the World’s Largest Family Meal. The gorgeous halibut was donated by the Pacific Halibut Management Association and Fresh Ideas Start Here.

Hospitality Fundamentals
- Nick Bertoia, Chris Rielly, Robert Belcham

A panel with moderator, restaurateur Robert Belcham, and industry experts Nick Bertoia of Boxset Collective and Chris Rielly of Hawksworth and Nightengale restaurants. Understanding the fundamentals of great hospitality and then understanding how to teach fundamentals to your team, is one of the hardest but most important things to do as a leader. You start with a culture of excellence and true hospitality in all ways. Making it a standard hiring practice of looking for potential team members who are kind and have great demeanours already. Then teach them the skills of teamwork, and how many small actions build up to an amazing dining experience. Set clear expectations of your team and hold them to that very high standard of hospitality. A great room and great food are lost when a customer doesn’t feel welcome or taken care of so great hospitality is a must. A valuable resource is a book by Will Guidara - Unreasonable Hospitality.
Sponsored by go2HR

Futurpreneur - Benjamin Smith

Futurpreneur is a national non-profit organization dedicated to offering financing, mentorship, and support tools to individuals aspiring to become business owners. They offer two programs, Foundations and Side Hustle. Mentorship is offered for 2 years and you can self-refer someone to be your mentor.
The initial phase of starting a business is the most challenging, especially if the venture doesn't generate immediate income. Many successful business ideas stem from personal work experiences. Providing excellent customer service and offering quality products can attract attention over time, allowing people to discover your business.
Benjamin Smith spoke about the keys to starting a business; ensuring you have a validating business idea, business plan and cash flow projection. Financing can take up to 12 weeks for approval and the banks will also look at your credit scores. Benjamin emphasized the importance of individuals knowing both their hard and soft credit scores, highlighting that even a minor issue like an unpaid parking ticket could significantly impact their scores. Check out their useful and insightful resources: futurpreneur.ca

Leadership Primer - Bruno Marti & Shane Lobsinger

Chef Shane Lobsinger sat down with Chef Bruno Marti to discuss Chef Bruno Marti's experience and how leadership played a significant role in his career and the careers of his apprentices. The discussion revolved around the essence of leadership, emphasizing that it is not merely a skill acquired in a classroom but a continuous practice shaped through personal experiences. He emphasizes that true leaders are those who inspire others by embodying qualities they wish to see in their followers.
He talked about how leadership has been lacking because of how fragmented the industry has become and encouraged everyone that you don’t have to be the Chef to be a Leader, anyone can be a Leader to their peers. When asked how to motivate someone who doesn’t want to be led, he states that you need to find their passion and path through sharing your own experience and knowledge.
Drawing on his experiences, Chef Marti highlights the importance of mentorship, advising aspiring mentors to commit fully, nurture individual potential, and treat apprentices as more than mere labor.

Keynote Speaker - Theresa Ito of Blue Mountain Solutions

Theresa Ito of Blue Mountain Solutions, spoke about the importance of developing leaders and teams in the global hospitality industry. Key points from the discussion included the significance of delighting guests and fostering team engagement, starting with self-awareness and understanding how others perceive you. Encouraging a shift from the reactive "Circle of Concern" to the proactive "Circle of Influence," focusing energy on things within one's control. It is important to align yourselves with people who have similar values.
She discussed common barriers hindering personal growth, such as the pursuit of perfection, using life changes as excuses, and the habit of comparing oneself to others. In the hospitality industry, there's a tendency to power through challenges without delving into our true emotions and Theresa emphasized the value of self-awareness, self-control, and situational awareness, emphasizing the need for adaptability. For more information on leadership development follow Theresa @bluemountainsolutions
Sponsored by Restaurants Canada

Pilates - Tina Saxton of Stand Tall Pilates

Tina Saxton of Stand Tall Pilates held COOKSCAMP’S first guerrilla Pilates class after the keynote address. Tina gave everyone a tennis ball and asked for everyone to remove their shoes and socks. While standing in the grass she showed the crowd of people how easy it was to ‘roll out’ their feet when standing doing prep work. How loosening the fascia of their feet can help with lower back, leg and shoulder strain. It only took about 10 minutes and was enjoyed by everyone.

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CooksCamp 2023 Presenter Synopsis

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