COOKSCAMP – the Mise-en-Place Podcast

The not for profit organization Go2HR help the hospitality and tourism industry in BC. Their  many mandates cover things from HR to training to research and strategy, and mental health and safety of individuals. The amazing part is that it a free resource for anyone in the business. Today we speak particullay about occupation mental health and safety with Valerie Lister and Erin O'Byrne. Both highly accredited professionals in this space who are trying to change the culture and stigma of mental health challenges within businesses and organizations in the hospitality space. Listen as we chat about the resources available and how there really is no reason any longer to not set up a mental health safety plan at your establishment.  Please check out https://www.go2hr.ca/

This weeks episode has a very special guest. Executive Chef Ashley Kurtz, of St Lawerence. With dreams of professional hockey and then the reality of life, his path changed gears and cooking became his life's passion. He has grown his career experience in small independent restaurants, in Canada and in Europe. Eventually being tapped by renowned BC Chef JC Poirier to help open his ode to French Cuisine St Lawerence. He is now a business partner of JC's and they work together to bring some of the best food in Vancouver to their guests.

Very excited to have on one of Canada's Best Chefs on the Podcast this week. Executive Chef Ron McKinlay of Canoe Restaurant in Toronto speaks of his time in Europe refining his skill set in fine dining kitchens in Scotland, and the realities of cooking at a high level. BC born and raised, Ron first love was the rugby pitch and that is what set him on his world travels. Once fine dining became his future he never looked back. His love of Canadian ingredients, classic French technique and the backing of his team at Canoe has allowed him to push boundaries and put out some the most interesting food in Canada. Take a listen as always, let us know what you think.

Hospitality is at the core of what our industry is all about, we make people feel welcome and help customers enjoy themselves. This happens all over the world and happens in the classiest of places to the darkest dive bars. These fundamentals while sometimes common sense, are still needed to be taught to your staff so everyone is bringing that same level of service and hospitality to their respective operations. Nick of Boxset Collective and Chris of Nightengale/ Hawksworth exemplify those great fundamentals and have the ability to teach them to anyone willing to learn. Hospitality is what truly brings people back to your establishment, food and drink are important, but if you can make a guest feel special, they are yours for life. Take a listen, I hope you learn something, and please, let us know what you think.

Chef Jacques as everyone knows him is one of the most infectiously happy people I have ever had the chance to chat with. Extremely positive and loves our hospitality industry dearly. He and his business partner and wife Janice Kabuya own and run Salt and Sear Catering, and Sip and Stir Bartending Services. Their little business has grown exponentially over the last few years and I believe and know it is because of the love of what they do. This week I get to sit down with Jacque, unfortunately Janice was getting over a bad cold, and we delve in to the life of a caterer here in the lower mainland. I hope you all enjoy the show.

Lower mainland born and raised, Spencer Watts joins us on the Mise en Place Podcast today. From humble beginnings as a young line cook at the Keg, working his way to Chef's positions and then then fulfilling a long time dream of being on TV. Spencer and his team won two James Beard Awards for Broadcasting and are he is continuing his work with his own production company and hit new series Comfort Food. Watch out for the book to accompany the series in the new year.

In this weeks episode we dive deep with Chef and Board member of the Chefs' Table Society, Ned Bell. With 35 years as a Chef and Restaurateur across Canada, along with countless hours of work dedicated to our Oceans, the Agricultural community and being an advocate for a healthier lifestyle in our hospitality industry. My hope for this conversation was to show that Ned started off his career like we a do, working our butts off. Then with some tenacity, confidence and a never ending desire to move forward, he has shown all of us that we as individuals can make a very big impact on the things we are passionate about. Have a listen and remember to comment or ask questions on our instagram page.

I have been lucky enough to meet many Chefs over the years, but I don’t think I know one who is more passionate about our industry than Thompson Tran. Raised in Langley BC, his love of food was just a way to make a living and a way to explore his other passions. Then food and being a cook became his way of life and he has done more than most to make our industry better from the inside out. He is a teacher, an entrepreneur, a restaurateur, a passionate chef, a musician and a loving family man. I hope you learn as much as did from Thompson Tran.

Renée Lavallée is a Chef, entrepreneur, partner, mother, and community builder, but just call her Renée. We had a chance to catch up a few days after COOKSCAMP to talk about back east, what brought her into the business and how she has navigated all that restaurant ownership can bring. Her insightful addition to the panel of Women in Industry was very well received and we expand on it a bit more in our conversation. I hope you enjoy this weeks episode.

In this weeks episode we speak with long time Chef and Entrepreneur Karl Gregg of Rosies BBQ and Smokehouse. Karl has over 25years under his belt in the hospitality business and has been part of all facets of the business from multi unit fast casual to independent businessman to food truck operator to now bringing authentic Texas style BBQ to the lower mainland. His love of the business and the people within it are infectious and rare, I learned a lot from Karl and I hope you do to.