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 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.
Past Podcasts
Mise en Place: S02E08-Where You Lead…
Clear, effective leadership is one of those things that is most noticeable when it's absent. Just ask people working in the hospitality industry. In this episode, host Robert Belcham talks about the future of culinary leadership with Bruce McAdams (UGuelph) and leadership models for restaurant owner/operators with Shira Blustein (The Acorn, Vancouver) and Daniel Frankel (Tap&Barrel, Vancouver).
Mise en Place: S02E07-COOKSCAMP 2021 – Part Three
We're closing out our COOKSCAMP 2021 replay series with two special guests: chef Jane Young, co-owner of the Lift Breakfast Bakery and Production Bakery in North Vancouver talks work/life balance, and chef Robert Clark OC addresses the sustainability of the pro cook's profession and the role of mentorship.
Mise en Place: S02E06-COOKSCAMP 2021 – Part Two
This is part 2 (of 3) featuring highlights of COOKSCAMP. No woodsmoke in the air, but lots of great career advice for professional cooks, including tips on publishing a cookbook in 2021 from author Julie Van Rosendaal and publisher Robert McCullough of Appetite by Random House. Vancouver chef Angus An, also offered a great tutorial on sharpening your media skills to do better demos and other promo events.
Mise en Place: S02E04 – The True Cost of Food, or Farm-to-Table, the Beancounters’ Edition
charting a new way forward for the restaurant industry is simple, because it all comes down to money.Click to view show notes and download field guide