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 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 even arrive. For me, it was a fascinating discussion. As a restaurateur, you only need to make a guest happy for a few hours. From a hotelier perspective, that experience has to last for days.
I hope you enjoy our conversation.
A special thank you to this episode sponsor:
BC Dairy
https://bcdairy.ca/
Past Podcasts
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
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