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 in January 2020 to celebrate the professional cook with a look to the future of the industry through honest discussions about both the complexities and creativity of the culinary industry. Discussions would reflect topics to be discussed at the upcoming in-person event, COOKSCAMP 2020, in September 2020. Up to 500 cooks from across Canada planned to gather at North Arm Farms in Pemberton to exchange knowledge and camaraderie for the betterment of the culinary industry.
With the pandemic, the hospitality industry was shattered and the COOKSCAMP 2020 event was postponed to 2021. CTS recognized the even more urgent need for connection and discussion, so continued The Mise en-Place Podcast, producing nine episodes exploring topics such as culture shifts, the no-tipping model and the future of culinary education. Season I received strong listener interest with over 3,500 downloads.
For Season II, podcast host and producers, Chef Robert Belcham and Andre LaRiviere, along with the CTS Board, aim to turn conversation into action. Each episode will offer audio and new video editions (on YouTube) along with the Field Guide e-book for easy reference to additional information.
In Episode One, Belcham revisits the most-talked about topic of the first season, the service-included/no tipping business model, with return appearances by Carl Heinrich, chef/general manager of Richmond Station (Toronto) and Todd Perrin, chef/owner of Mallard Cottage (St.John’s) along with Margot Baloro, general manager of Forage (Vancouver). Their first-hand experience and timely advice on the service-included model is also compiled in the Field Guide e-book, a free download from the Mise-en-Place page on the CTS website.
Season II of The Mise-en-Place Podcast continues to be a Canada-wide dialogue and will lead the industry into meaningful discussions at the virtual COOKCAMP 2021 event planned for September 15, 2021. More information on the free virtual event will be shared in the coming months. CTS is also continuing to plan for an in-person COOKSCAMP 2022 in Pemberton.
Stay tuned for more game-changing podcasts and Field Guides coming soon. The media sponsor of COOKSCAMP, The Mise-en-Place Podcast is Scout Magazine.
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About the Chefs’ Table Society of BC
The Chefs’ Table Society of British Columbia (CTS) is a province-wide collaborative that fosters essential dialogue between culinary professionals. We support innovative, sustainable programs that inspire, educate and nurture cooks, producers and regional food industries. We promote standards of excellence that strengthen our regional cuisines. To ensure a valued legacy for all professional cooks, the Society is working to establish the CTS Culinary Library.
About COOKSCAMP
COOKSCAMP is an event to both celebrate and transform the hospitality industry in Canada. Participants can exchange knowledge and share camaraderie essential to the sustainability of our craft. Cooks Camp is brought to you by Chefs’ Table Society of BC in support of its upcoming legacy project, the CTS Culinary Library.
About COOKSCAMP - The Mise-en-Place Podcast
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 2 offers even more: a new video edition, and each episode produces a field guide (in e-book form) to further the evolution of the professional cook’s workplace and career. In the spirit of COOKSCAMP, Mise-en-Place brings you thought-provoking topics and tangible, actionable solutions.
For Further Information:
Photos for use can be found here. Please get in touch if you need something different!
Shawna Gardham, Executive Director
Chefs’ Table Society of BC
ed@chefstablesociety.com
604.928.5013
Kathleen Beveridge, Public Relations
Chefs’ Table Society of BC
kmhbeveridge@gmail.com
604.999.1934