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 Rod Butters
On this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef at the world-famous Wickaninnish Inn in Tofino where Rod’s vision shone, earning the Inn its Relais & Chateaux designation in under a year.
For years, Rod has been a champion of ‘support local, buy local, eat and drink local’—long before it was a hashtag. In British Columbia’s Okanagan Valley, he built a culinary empire, once including the acclaimed RauDZ Regional Table, micro bar & Read More ...
Past Podcasts
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
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