| With the hospitality industry starting to re-open, leading chefs across North America discuss the opportunity to start anew.
(Vancouver, BC) The Chefs’ Table Society of BC (CTS) podcast Mise-En-Place, which launched in January 2020 has released a new episode that tackles big ideas for change for the future of restaurants. Leading chefs from across North America talk about the impact of the COVID-19 Pandemic and the opportunity to move some potentially outdated practices out of the industry to start anew.
Many business leaders have remarked, the current pandemic, often called The Great Pause, may also provide an unprecedented opportunity to advance some positive change. CTS president and Mise-En-Place host, Robert Belcham, the award-winning chef/owner of Vancouver’s Campagnolo, Monarch Burger and Popina Canteen calls it “The Big Reset,” adding that, “the need for change within the industry is what keeps me in my leadership role at CTS, keeps me searching to improve my restaurant operations and, yes, keeps me up at night!”
In the most recent episode of Mise-En-Place, Belcham explores how the typical restaurant business model can best evolve with three leading chef/owners, discussing some models they have already tested and installed. Ottawa-born Amanda Cohen is chef/owner of Dirt Candy, a leading vegetable-only restaurant in New York City; chef Todd Perrin runs Mallard Cottage and the Inn at Mallard Cottage in St-John's, Newfoundland; and Australian native Adam Hynam-Smith brings his global culinary and business experience to Dispatch, a leading-edge sustainable restaurant in St.Catherines, Ontario.
Belcham calls it a “thought-provoking, challenging and, yes, inspiring conversation about a better way forward for cooks and this business we love.” This episode, number five in the ten-part series, is the first to be focused on a post-pandemic Big Reset, with more forward-thinking discussions already in production.
The podcast was created to begin industry conversations in the lead up to Cooks’ Camp 2020, a national industry ‘jamboree,’ designed to move our industry forward together. Unfortunately it has been postponed until 2021 due to COVID-19. With the postponement of Cooks’ Camp because of the pandemic, the CTS recognizes how important these conversations and changes are and is dedicated to creating spaces that foster long-overdue dialogue and action about a sustainable future for both the professional cook and the restaurant/hospitality industry.
Listen to Mise-en-Place at https://chefstablesociety.com/mise-en-place/ and via all the major podcast platforms with the generous support of RATIONAL Canada and media sponsor Scout Magazine.
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