Press Release: The Wild Salmon Celebration Returns for a 5th Year
The Wild Salmon Celebration Returns for a 5th Year
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4
08, 2021
15
07, 2021
Summer Chef Profile: Tasha Sawyer
Kitchen Education- This Chef Comes Full Circle
“There is no better way to get an idea of where you are than see what grows there.”
As many chefs’ journey’s do, Chef Tasha Sawyer’s first experience with learning about food was in the kitchen with her mom. What began as being intrigued Read More …
21
06, 2021
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
6
05, 2021
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
22
04, 2021
Spring Chef Profile: Siobhan Detkavich
Six years in the Industry and countless competitions.
“Take any challenge and anything on”
Chef Siohban Detkavich is only 21, yet has made an impact in BC and Canada with her competitive nature, drive, and focus. She has been a part of the Industry since grade 10 even though it was never her Read More …
21
04, 2021
Press Release: Spot Prawn Festival 2021
For Immediate Release
April 21, 2021
The Spot Prawn Festival is back for 2021!
Celebrate the BC Spot Prawn season from the comfort of your home.
(Vancouver, BC) The Chefs’ Table Society of BC Read More …
16
03, 2021
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 Read More …
16
03, 2021
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
26
01, 2021
Press Release: Chefs’ Table Society of BC has a Sweet Tooth
For Immediate Release
Tuesday, January 26, 2021
Chefs’ Table Society of BC has a Sweet Tooth
To raise funds for the CTS Culinary Library you can now purchase speciality chocolate bars to be delivered directly to your home.
(Vancouver, BC) Chefs’ Table Society of BC (CTS) launches fundraiser featuring a specialty Read More …
22
01, 2021
22
01, 2021
Winter Chef Profile: Josiah Tam
“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 …
24
11, 2020
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
10
11, 2020
Fill your freezer with local, sustainable meat and seafood and support the Chefs’ Table Society
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:
- Surf & Turf Box with various steaks and Organic Ocean scallops, shrimp and Spot Prawn tails.
- Meat & Read More …
7
10, 2020
Fall Chef Profile: Gus Stiefenhoffer-Brandson
“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 …
23
09, 2020
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