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 …
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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
More high-tech, low-carbon gear is coming to commercial kitchens, with consequences cooks need to talk about. Click to view show notes
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With the industry at an almost complete halt, we know you likely have a lot of time on your hands. This list provides courses to keep you learning (many low-cost or free!). As well as, podcasts, shows and books to keep you entertained and inspired. This list is not inclusive and if there is something you think we should add Read More …
Discussing the necessary shift away from the overheated, overworked 'macho' kitchen culture. Click to view shownotes
A feature conversation on the future of local food systems. Click to view shownotes
Updated bi-weekly
To submit a job posting please email ed at chefstablesociety.com with a PDF containing the job information.
Jobs Posted Sunday, March 1:
Jobs Posted Sunday, February 23:
Jobs Posted Wednesday, February 19:
Chefs’ Table Society sets up Harry McWatters Scholarship Fund
A Canadian wine icon is honoured — scholarship will fund deserving students for overseas studies
When Canadian wine icon Harry McWatters passed suddenly last summer, the sense of loss that so many felt went well beyond his Read More …
‘Mise-En-Place’ Chefs’ Table Society of BC’s new podcast looks to the future of the culinary industry.
February 4, 2020 (Vancouver, BC) Chefs’ Table Society of BC (CTS) launches its first podcast Mise-En-Place, celebrating the professional cook with a look to the future of the industry through honest Read More …
We discuss how culinary education should evolve for the next-generation of professional cooks. Click to view shownotes
