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 Tushar Tondvalkar
Hello everyone, on this weeks podcast I am very happy to be joined by Chef Tushar Tondvalkar of Kavita Restaurant. On the show we get a great understanding of a recent immigrants journey as a cook in the United States, south east Asia and Canada. Kavita was one of my favourite restaurant meals in 2025 and I am very happy to announce that Tushar will be leading the team for the Cultural meal at COOKSCAMP in September. He, along will a deep talent pool of amazing Chefs will be celebrating the diverse cuisine of India.
Past Podcasts
Press Release: Mise-en-Place Takes Action in Season II
Mise-en-Place Takes Action in Season II
The Chefs’ Table Society of BC podcast returns to address restaurant industry issues with new field guides
(Vancouver, BC) Season II of COOKSCAMP, The Mise en-Place Podcast produced by Chefs’ Table Society of BC (CTS) launches March 16, 2021 with a renewed commitment to positive change and a new focus on action. The addition of video editions and e-book Field Guides provide for more tangible, actionable solutions to complex challenges facing the hospitality industry.
CTS hatched the idea for COOKSCAMP, The Mise-en-Place Podcast Read More …
Mise en Place: S02E01 – Meet the Field Guide
The ideal topic to kick off this new approach is the one we talked about the most last season - the service-included or no tipping business model. Click to view show notes and download field guide
Mise en Place: Episode 9 – Go ahead, back up
For the final episode of Season One, chef/host Robert Belcham looks back on the extraordinary Year That Was with the help of some returning guests. Click to view show notes
Mise en Place: Episode 8 – The Big Reset Redux
Chef/host Robert Belcham returns to the idea that can help the industry come out smarter and stronger on the other side of the pandemic - a no-tipping or 'hospitality-included' business model. His expert guests are Carl Heinrich (Richmond Station, Toronto) and Dr. Sylvain Charlebois (Dalhousie University, Halifax). Click to view show notes
Mise en Place: Episode 7 – The Makings of a Future.
Our featured guest is Michael Ruhlman, author of many staples of the professional cook's bookshelf, including the French Laundry Cookbook, Charcuterie, Ratio and The Making of a Chef. Click to view show notes
Mise en Place: Episode 6 – The Big Reset Part 2
Another lively discussion on revamping the restaurant business model…with a front-of-house POV Click to view show notes
PR: Leading Chefs Discuss ‘Big Reset’ On Mise-En-Place Podcast
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Mise en Place: Episode 5 – The Big Reset Part 1
Exploring how that the typical restaurant business model can evolve. Three leading chef/owners discuss the Big Reset models they've already tested and installed. Click to view show notes
Mise en Place: Episode 4 – Tech Talk
More high-tech, low-carbon gear is coming to commercial kitchens, with consequences cooks need to talk about. Click to view show notes
Mise en Place: Episode 3 – Culture Shift
Discussing the necessary shift away from the overheated, overworked 'macho' kitchen culture. Click to view shownotes