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
For Immediate Release
Tuesday, January 26, 2021
(Vancouver, BC) Chefs’ Table Society of BC (CTS) launches fundraiser featuring a specialty Read More ...
“Lucky Jumps & Great Hustle”
Chef Josiah Tam, chef/owner of Barrique Restaurant, has spent the last decade building his career and chasing the dream of owning his own restaurant with a couple lucky jumps and a lot of hustle. 
Unlike many in the Read More ...
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
November 6 - December 4, 2020
Purchase frozen meat packs from Chefs’ Table Society fundraiser program with Two Rivers Meats and have 15% of sales donated to Chefs’ Table Society.
You can order for your Holiday Celebrations any of the following:
“Take your time and focus on the details.”
Comfort and elegance come together through Chef Stiefenhoffer-Brandson’s vision, hard-work, and creativity at Published on Main in Vancouver. A career that spans not only Canada, but worldwide, this young Executive Chef takes chances, f
ollows his ambition and puts Read More ...
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
There are six more restaurants and chef teams participating in this weekend's Wild Salmon Celebration (officially!) But look for wild BC salmon on your favourite menus for a great tasting meal anytime.
From around BC these chefs have created dishes showcasing their skills and the versatility of wild BC salmon.
Dawn Doucette will be serving a great 'to-go' option at Douce Read More ...
This weekend, Friday, August 21st-Sunday, August 23rd, the Wild Salmon Celebration enters it's fourth year of celebrating wild BC salmon. While the Hospitality Industry has faced a lot the last few months due to COVID-19 and the Chefs' Table Society (CTS) has had to cancel other events (including the annual Spot Prawn Festival and CTS fundraiser), this event is one Read More ...
For Immediate Release
With event restrictions still in place the Wild Salmon Celebration expands across BC.
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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
Another lively discussion on revamping the restaurant business model…with a front-of-house POV Click to view show notes
(Vancouver, BC) Each spring, chefs and consumers alike anxiously Read More ...