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 Luke Kennedy
On this weeks podcast, we have a very old friend and Industry veteran Luke Kennedy. Vancouver born, starting as a young eager dishwasher at a local North Van place to working in Michelin starred kitchens in Europe to opening Daniels Boulud's first restaurant in Toronto. We chat about his story in the business and in and outs of this amazing industry. Luke has also been involved with COOKSCAMP as our “Pitt Boss”, the go to guy to help the different Chefs cook over the charcoal pits and BBQ's. I hope you enjoy our chat.
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
Mise en Place: S02E03 – The Brigade System
We’re looking at Escoffier’s Big Idea, the brigade system - the military-style hierarchy to organize kitchen work and make it work efficiently. The ongoing need for this foundational piece of restaurant culture is being questioned as to its relevance in 2021. But can we overhaul it or replace it? Host Robert Belcham asks author Michael Ruhlman, chef/educator Julian Bond, industry activist Hassel Aviles and chef/operator Dave Gunawan for their perspective. Grab your toque, take your station and tune in. Click to view show notes and download field guide
Mise en Place: S02E02 – It’s a Living (Wage)
Making tasty food. Making friends. Never hard to do in the restaurant business. But making a living? Never as easy. However, there's a relatively simple solution available to every chef/operator most anywhere. Click to view show notes and download field guide
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