COOKSCAMP - The Mise-en-Place Podcast: Recent Episodes
Chefs Table Society of BC
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.
On this week's podcast I am very happy to have the Corporate Chef of the Keg, and BC Chefs Chapter President, Steve Lewis. His passion for the industry has had him doing, bartending, waiting, floor manager, store manager, cook, Chef, almost every job you can have in a restaurant he has been successful at. He is also an adamant about nurturing and mentoring younger talent in our industry to become tomorrow's new leaders. I hope you enjoy getting to know Steve as much as I did.
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On this week's podcast, we have Chef Julian Bond. A Father, a Chef, a Teacher, a Businessman, a Mentor, and absolutely an industry Leader. We get to better understand what makes Julian tick and how he got to where he is today. Love, loss, family, balance, in an industry that is unforgiving and hard. I hope you enjoy our conversation as much as I did.
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On this weeks episode I am very happy to have 2 people on that need no introduction. These two are the force behind Dicky's Dumps, some of the most popular frozen dumplings sold in the lower mainland. For many years these two worked outside the food world and became absolute experts in marketing, branding and sales. That, along with years of event and social media experience and an absolute love of dumpling, their own Hong Kong heritage and their incredible sense of community has made these two synonymous with delicious dumps. I hope you enjoy our chat.
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On this weeks podcast we have a perspective we don't see that often on the podcast and that is from the supply/ distribution side. Jason Pleym, owner and mastermind behind the wholesale and retail operations at Two Rivers Meats. They also happen to operate a darn tasty restaurant next to the retail butcher shop. There is not a better place to buy a dry aged steak in the lower mainland. Plus they have so many other aspects to their operations, from beef, jerky, sausage making, charcuterie and on and on. I hope you enjoy our chat.
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On this weeks podcast we have Pastry Chef Oliver Bernardino of the Wentworth Hospitality Group here in Vancouver. Oliver knew from a young age that being a pastry Chef was what he wanted and he has devoted his life to it. Please take a listen to this humble man's journey to fulfilling his dreams and accomplishing so much more. I hope you enjoy our chat.
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On this week's podcast I had a great chat with Chef Karen Barnaby, cookbook author, Chef, development Chef, practicer of voodoo and woohoo. We go back in time a bit talk about some of the older restaurants in Toronto and Vancouver along with her very long tenure at the Fish House in Stanley Park. Now working a bit slower pace of life as a development Chef, Karen imparts the best advice any Chef can give. You'll have to listen to hear what it is.
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On this week’s episode, I’m thrilled to chat with hospitality and hotelier legend Charles McDiarmid of the Wickaninnish Inn in Tofino BC.
Charles grew up in Tofino and fell in love with the idea of running his own hotel from a young age. After studying at Cornell and gaining experience with the Four Seasons Hotel Group across North America, he returned home to Tofino to pursue his dream.
We talk about what hospitality truly means and what it takes to anticipate your guests needs before they even arrive. For me, it was a fascinating discussion. As a restaurateur, you only need to make a guest happy for a few hours. From a hotelier perspective, that experience has to last for days.
I hope you enjoy our conversation.
A special thank you to this episode sponsor:
BC Dairy
https://bcdairy.ca/
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On this week's podcast I get to chat with return guest, amazing pastry chef, chocolatier, small business owner and opinionated guy, Mr Thomas Haas. We try and tackle some of the bigger problems that we see out there in our industry right now. Commodity pricing, macro economics of chocolate and food, seeing if there is much sense to be made in our very unnecessarily complex system of food. We also delve a bit into a favourite show topic and the exponential increase in tipping culture and how there doesn't seem to be an end in sight. I really enjoyed this chat as we got to the meat of some our industry's issues.
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This episode is part 2 of my conversation with longtime hospitality pro and wine expert Kurtis Kolt. In this part we talk about mental health, the state of the industry, tipping and where he sees the industry going. All very insightful takes. I hope you enjoy our chat.
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In this week's podcast we have a two parter. Kurtis Kolt has been a front of the house legend and sommelier in BC for as long as I have been in Vancouver. Originally from Ontario, he has called Vancouver home for a very long time. His love for wine and our industry permeates everything he does. As one of the founders of Top Drop Vancouver, Kurtis and his partners have built one of the most prestigious wine events in western Canada. Highlighting some of small boutique wineries from around the world that are doing things differently than the big operators. We had so much to talk about I decided to split our conversation into two parts. I hope you enjoy them both.
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On this weeks podcast, we have a very old friend and Industry veteran Luke Kennedy. Vancouver born, starting as a young eager dishwasher at a local North Van place to working in Michelin starred kitchens in Europe to opening Daniels Boulud's first restaurant in Toronto. We chat about his story in the business and in and outs of this amazing industry. Luke has also been involved with COOKSCAMP as our "Pitt Boss", the go to guy to help the different Chefs cook over the charcoal pits and BBQ's. I hope you enjoy our chat.
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On this weeks podcast I am happy to have on Coulson Armstrong, Culinary Director of Our House Hospitality, based out of Toronto, Ontario. Coulson grew up on a farm and has an incredibly deep love for agriculture and utilizing the best he can find locally. He trained here and Canada and like a lot of friends of the podcast, he fell in love with the business of food and travelled to see the world through the eyes of a cook. His experiences and passion brought him in contact with another great Canadian Chef, Matty Matheson and they started working to gather and making restaurant dreams come alive. Matty's Patty's, Rizzo's House of Parm, Iron Cow, Matheson Food Company and the flagship Prime Seafood Palace, all now thriving and making delicious food in Ontario, with dreams of expansion. I also have to mention like many great Canadian Chefs, he had his turn on Top Chef Canada and won. No easy feet for anyone. I hope you enjoy our chat as much as I did.
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On this podcast we have cook, Chef, sustainability expert, Order of Canada Recipient, Robert Clark. Originally from humble beginnings in Gaspé Quebec, making his way through the kitchens of Toronto, to around the world and ending up in Vancouver. This is where Robert, turned his passion for great product into his lifelong work in seafood sustainability. A great Chef, a voice and and advocate for our industry and still always asking the hard questions. I hope you enjoy our chat.
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Mise en Place on the Road. On this weeks podcast, we are recording is sunny, windy, rainy, overcast and beautiful St. Johns Newfoundland. We are joined by a true native son, fourth generation Newfoundlander, Chef Todd Perrin of Rabble Restaurant in St. Johns. We chat about the sights, some of the history and what it is like to run a restaurant in St. Johns in 2026. I hope you enjoy our chat.
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On this weeks podcast I have a 5th generation Shellfish Farmer, Malindi Taylor. The Taylor name is synonymous with some of the best oysters in the Pacific Northwest and they also own and run Fanny Bay Oysters, their shellfish farm north of Nanaimo on Vancouver Island. They also own and operate many restaurants in Washington and in Vancouver. The one here is Fanny Bay Oyster Bar & Shellfish Market. The best place for fresh oysters and a bottle of wine in town. I hope you enjoy my chat with Malindi and get a glimpse of her unbridled passion for the business and all things shellfish.
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On this weeks episode I am very happy to have Jonah Joffe of Bar Bravo and soon to be opened Barnacle at the brand new Time out Market. Jonah has garnered a real great reputation with how he runs his kitchen and how he does an amazing job with fish. I hope you enjoy our conversation and head over to Fraser st and sit at his bar, enjoy some sunshine and a cold beer.
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In this industry we speak of great Chefs and amazing restaurants, but there is an upper echelon of space reserved for the real Titans of our Industry. I am very happy to introduce you to a chef who has been at the top of Vancouvers food scene for 40 years. Chef Michel Jacob. He sold his world famous restaurant Le Crocodile to his former young cook, Chef Rob Feenie, two years ago and it looks like Michel is enjoying his retirement. I really hope you enjoy our conversation as much as I did. Michel is a gentleman and Chef.
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On this weeks podcast I am happy to share the stories from an absolute legend in Vancouver. For 40 years Caren has been a cook, teacher, entrepreneur and community advocate. I really hope you enjoy her stories and some very sage advice when it comes to business and to life.
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I am very happy to have Chef Warren Chow of Wildlight Kitchen and Bar to the podcast this week. Warren is an highly motivated young talent who has made a very strong name for himself in a short time. His work with Culinary Team BC and the Chaine d' Rottisiers has cemented his name as a new Hospitality Leader in BC.
I hope you enjoy our chat.
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In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The last in our collaboration in the series will be Cristina Dias of Mogiana Coffee. Les Dammes d'Escoffier is an international community of women leaders in food, beverage, and hospitality. Les Dames invests in the next generation through scholarships and mentorship and celebrates the women shaping our culinary community.
Cristina Dias is the founder of Mogiana Coffee, a BC-based small-batch roastery connecting Canadian coffee lovers directly with beans from her family’s multi-generational farm in Brazil’s Mogiana region. Born in Rio de Janeiro and raised with deep ties to coffee farming, she blends traditional Brazilian growing practices with modern roasting in British Columbia. Cristina is also an active member of Les Dames d’Escoffier BC, where she supports mentorship and collaboration across the culinary community while sharing her passion for ethical sourcing and exceptional coffee
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In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The third in the series will be Dr. Jane Ruddick, Food Scientist. Les Dammes d'Escoffier is an international community of women leaders in food, beverage, and hospitality. Les Dames invests in the next generation through scholarships and mentorship and celebrates the women shaping our culinary community.
Dr. Jane Ruddick is a food scientist, consultant, and longtime leader in
Canada's culinary and foodservice industry. With a Ph.D. in Food Science
from the University of British Columbia, she founded J.R. Food Consultants,
where for more than 30 years she advised hotels, foodservice companies, and
culinary teams on food safety, product development, quality control, and
operational systems.
Earlier in her career, she managed catering standards for Canadian Airlines,
overseeing foodservice operations across 34 airline kitchens, and worked
with CP Air and CP Hotels developing sanitation and quality control
programs.
Dr. Ruddick has also played a major role in Canada's culinary community,
supporting Culinary Team Canada, mentoring chefs competing internationally,
and serving as a longtime member of Les Dames d'Escoffier and the British
Columbia Culinary Arts Foundation, helping advance education and mentorship
in the industry.
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In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The second woman in the series will be Maj Yee of Goldilocks Bakery. Les Dammes d'Escoffier is an international community of women leaders in food, beverage, and hospitality. Les Dames invests in the next generation through scholarships and mentorship and celebrates the women shaping our culinary community.
Maj is the President and Managing Director of Goldilocks Bake Shop (Canada) Inc. and a proud second-generation leader of the iconic Filipino bakery that has served communities across Canada for decades. A graduate of the University of British Columbia with an Executive General Management certificate from the Sauder School of Business, she blends entrepreneurship with cultural stewardship and community leadership.
Maj is a member of Les Dames d’Escoffier, an international organization of women leaders in food, beverage, and hospitality. A five-time consecutive winner of the Hyatt Gingerbread Lane competition and returning seasonal judge, she was also recognized as one of the 75 Faces of Immigration, celebrating 75 years of Canada–Philippines relations. She was also featured for International Women’s Day by The Province in 2023 and Vita Daily in 2025 for her work championing Filipino culinary heritage and supporting women in leadership.
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In collaboration Les Dames d’Escoffier we are celebrating the Woman Leaders in Hospitality. Each week we will bring the amazing stories of 4 incredible women to you in this long form podcast. The first in the series will be Susan Mendelson of the Lazy Gourmet and Compass foods. Les Dames d’Escoffier International is an international organization of women leaders with more than 2,800 members in forty chapters in the US, Canada, Mexico, the United Kingdom, and Italy who provide leadership, educational opportunities, and philanthropy within their communities. Les Dames are named after Georges Auguste Escoffier a restaurateur, culinary writer, and philanthropist, who popularised and updated traditional French cooking methods.
The BC Chapter (LDBC) is comprised of BC’s hospitality, food and beverage professionals who are committed to inspiring, advancing and supporting women, particularly in these sections. Their work largely focuses on granting scholarships to women and their applications are open this year until March 14th. Apply now at www.lesdames.ca
Susan Mendelson is the founder of Vancouver’s iconic Lazy Gourmet, which she started in 1979. A celebrated caterer and bestselling cookbook author, she has written ten cookbooks, beginning with Mama Never Cooked Like This, which helped home cooks simplify classic gourmet recipes. For more than four decades, Susan has been known for her passion for beautiful food, her commitment to exceptional ingredients, and her generous spirit as a mentor, philanthropist, and champion of Vancouver’s food community. Today, The Lazy Gourmet remains one of the city’s most respected catering companies, built on Susan’s enduring love of food and hospitality.
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I had the opportunity to chat with Chef Lucais Syme, a local, very well known Chef and restaurateur here in Vancouver. The food and restaurants he has built over the years has made Lucais a legend in our community and Canada. His steadfast dedication to using the best quality local ingredients he can find is also a great reason to eat his food and listen to this podcast. I hope you all enjoy our chat and like always if you have suggestions or comments please reach out via instagram.
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I am very happy to share my latest podcast with Ali Finn of Cream Pony in North Vancouver and soon to be open Main st. We chat all things about opening a foodservice place in Vancouver, the good and bad, the highs and lows. We chat about working with family and how doughnuts started on a bit of a whim from Alis' Mom, Erin Smith. The doughnuts and the fried chicken are delicious and you should seek them out when you are on Lonsdale or sometime in March or April when they are open on Main st. I hope you enjoy our chat.
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On this episode we have a legend of the Vancouver Restaurant scene, Quang Dang. Originally from Alberta, Quang came to Vancouver to pursue his career and his accomplishments are many. From Diva at the Met to C Restaurant, West, the Bocuse D'or and so many more great accomplishments. Quang has a reputation as a Chefs Chef. Incredibly hard working, imaginative and fantastic cook. I hope you enjoy our chat about amazing local ingredients, the pitfalls of working to hard and amazing food culture we have here in Vancouver.
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Hello everyone, on this weeks podcast I am very happy to be joined by Chef Tushar Tondvalkar of Kavita Restaurant. On the show we get a great understanding of a recent immigrants journey as a cook in the United States, south east Asia and Canada. Kavita was one of my favourite restaurant meals in 2025 and I am very happy to announce that Tushar will be leading the team for the Cultural meal at COOKSCAMP in September. He, along will a deep talent pool of amazing Chefs will be celebrating the diverse cuisine of India.
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On this weeks podcast we are presenting an introduction to the Restaurant Culture Shift Toolkit. This FREE resource is available on the Chefs' Table Society of BC website. It's geared towards small independent foodservice businesses, and can save hours and hours of work. The whole idea is to make your culture better which in turn, helps morale amongst the employees, that leads to better engagement with customers and ultimately more revenue. Take a look at the website and I hope you enjoy our conversation.
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On this weeks podcast we have longtime Chef and owner of La Quercia in Vancouver and La Bettolina (seasonal) in Halfmoon Bay. There are very few Chefs who put ingredients and technique ahead of ego in our Culinary world and Adam is definitely one of those Chefs. That stoic and unrelenting pursuit of quality has forever cemented the reputation of La Quercia and Adam as the high-water mark for food and hospitality in Vancouver. We get an opportunity to chat and he tells the story of how it all came together for him, and his deep respect for the mentors that helped shape and inspire him. I hope you enjoy the chat as much as I did.
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Welcome back to Mise en Place, after our restful Holiday break and very happy to share our latest podcast with Chef Sean Cousins and his life and business partner Sandra Dowsett. I met Sean when I first started at C Restaurant in 2002. Sean was running Raincity Grill for Harry Kambolis and it was killing it. He was pushing the limits of local foods, I even remember him picking chanterelles in the endowment lands out at UBC. He has just opened a new restaurant with Sandra in Hope BC called Nomad Social Eatery. I hope you enjoy our conversation
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This week’s episode perfect for ending the old year or kicking off the new one depending on when you tune in. This episode features two of the key operators behind a true Vancouver institution: Chef Raymond Mah and front of house manager Richard Mah from the Northern Café.
A beloved diner since 1949 the Northern Café came under the Mah family’s ownership 17 years ago. Patriarch Jimmy Mah and his wife Connie both seasoned restaurant veterans were looking for a way to stay active in retirement. Word quickly spread about the excellent food and Jimmy soon called on his son Raymond an accomplished fine dining chef to lend a hand whenever possible. That collaboration elevated the menu even further drawing bigger crowds.
Then Richard the other son and a longtime marketing and advertising executive based in Japan decided it was time for a major life change. Wanting his children to grow up in Canada he moved his family back home and joined the family business as well.
I’ve always had a soft spot for classic diners. They take me back to childhood road trips with my dad long haul trucking runs filled with simple soul satisfying food made with real care and love. The Northern Café delivers exactly that 75 years of lived in character genuine hospitality and food that feels like home.
The Mah family truly understands what hospitality means: a warm smile, remembering your name, attentive service, delicious plates, and the irreplaceable history that fills the space. It’s an authentic experience that many Michelin starred restaurants could only dream of capturing.
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On this Special Christmas Podcast we have our friend, outspoken Chef Ron Mckinlay. Having just come off a year of touring through Europe and US and finishing up at a special Guest Chef Spot at Published on Main with Chef Gus, Ron joins us on the podcast for a catch up. We discuss his time going from guest Chef spots from Atlanta, Philly, Austin, Chicago, Nashville and Vancouver. I have missed some spots for sure. We chat about protocol as a guest Chef and as the Chef inviting someone to come do a dinner. Ron tell it like it is, as he always does, no sugar coating, just down to business. I hope you enjoy our chat as much as I did.
Merry Christmas!
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On this weeks episode we invited long time front of house industry veteran and now media creator, James Grass to the podcast. After learning the trade of hospitality from some of the best in BC, James started his own business, showing what he learned so well. That slowly morphed into his early ideas for Chefs' Favourites and Mates on Crates. It has become the go to platform to get the word out about what is happening in the food scene in Vancouver. The Chefs Favourites team has big plans to expand their reach and continue the amazing work in other cities and beyond. I hope you enjoy our chat and make sure to check it out on instagram.
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A Vancouver born native, Chef David Speight fell in love with our industry as most of us have, out of need and then finding purpose and meaning in the cooking and hospitality. After cooking and running some larger restaurant operations, he was presented with the opportunity to run the behemoth that is GM Place and did so successfully at the same time that the Canucks had their best years. Coincidence, I don't think so. Then he left for the biggest challenge of his career, running all the food operations at the University of British Columbia, with potentially 70000 people eat everyday. His passion for food security, potential food waste and sustainability has put his at the forefront of Chefs who are feed ing so many people and considering all factors involved with that process, not just the cooking. I hope you enjoy our chat.
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On this weeks podcast I have the opportunity to sit down with President and CEO of Glowbal Restaurant Group. As a young eager and ambitious immigrant from Egypt, Emad moved to Canada in the 1980's. His humble beginnings as a breakfast cook in a very busy hotel, took him to be a very successful Chef and then restauranteur. His constant drive for hospitality and sharp business sense has grown the Glowbal Brand to 8 restaurants and the 9th coming in 2026. From his stories of the highs and lows of the hospitality industry, I hope you understand and take away some of his hard earned lessons of running a business and that at the end of the day its always about people.
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I was very pleasantly surprised to find my old friend Todd Perrin was in town for Whistler's Cornucopia event. He was able to carve out a bit of time to come down to the Commons Studio. We chatted about his career, Mallard Cottage, the future of restaurants and a bit of politics. I hope you enjoy our chat as much as I did.
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On this week's episode we have long time chef and educator Ben Kiely. Head instructor at the Pacific Institute of Culinary Arts here in Vancouver. His many years of cooking in England and across Europe led him to Greece where he found himself falling for a Canadian woman and he followed her back to Vancouver and they started a family. A story as old as time. Especially for a cook. I hope you enjoy Ben's insights on this business and industry at large. I really enjoyed chatting with him.
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Hailing from Manchester England, Chef Andre Richardson, is a quiet giant. A chefs Chef, so incredibly respected by the restaurant community and his peers, that lives for the work and the craft. We sat down and had a chance to chat about his time here in Vancouver and opening and running some very Iconic Vancouver restaurants. I hope you enjoy our chat as much as I did.
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On this week's Podcast we have Community advocate and Farmer Tomer Rockman. Tomer's story is inspiring for anyone looking to find their own place in this world. I was struck by Tomer's curiosity and tenacity for knowledge and his story of just learning and trying to understand what interests him and what can make a dramatic impact on people and our community. I hope you enjoy our chat.
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On this week's episode we have the community advocate, social impact provocateur, and speaker, Mark Brand. He is also an accomplished barman, restaurateur and Dj, and has made an indelible mark on the culinary and hospitality scene across North America. I was lucky enough to get to sit down and chat about his work, his history and the future. His infectious personality has helped him facilitate real positive change for people in Vancouver and now his home town of Halifax. From school lunch programs, feeding literally thousands of children everyday, to his long established Greasy Spoon dinners that have brought together some of the best chefs in Canada to cook for a good cause. I hope you enjoy our chat as much as I did.
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On this weeks podcast we have longtime supplier and hospitality veteran Jenice Yu of EatFish.ca Jenice comes from a very strong food and supply chain background, she has been part of it most of her life. Her family, seafood wholesalers themselves, set the stage for Jenice's life long passion for fresh and delicious seafood. We chat about her experiences, her working for Bruno Marti and becoming an extremely successful entrepreneur herself. I hope you enjoy our chat.
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Between The States
Three friends, zero filters, endless chaos. Tune in and see what happens.
Listen on: Apple Podcasts Spotify
On this weeks episode, we chat with Certified Master Chef and Educator Tobias Mcdonald. Currently on faculty of Culinary Arts at Vancouver Community College. Tobias and I discuss his time her in Vancouver going through his apprenticeship and working with very strong mentors such as JC Felicella, Scott Jaeger and Bruno Marti. We then go through the challenges of the Certified Master Chef program and potential pathways to improve the entire Red Seal and cook training system. I hope you enjoy the chat as much as I did.
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Between The States
Three friends, zero filters, endless chaos. Tune in and see what happens.
Listen on: Apple Podcasts Spotify
On this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September.
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On this podcast we talk about the recently announced opening of the brand new Chefs’ Table Society of BC Culinary Commons. a brand new brick and mortar space built as a new community hub for our Culinary and Hospitality people throughout Vancouver, British Columbia and Canada. The Commons will have a large reference library, archive of menus and restaurant memorabilia, an event space, continuing education, podcast studio, not for profit incubator, and so much more. Officially opening October 14th.
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On this weeks episode we have Executive Chef of the Fairmont Pacific Rim, Damon Campbell. A native Vancouverite with very deep ties to our whole Culinary community. We have a great chat about the business of being a Chef at a hotel, the Culinary Teams and where technology is helping in the kitchen. I hope you enjoy our conversation.
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On this weeks episode, an absolutely massive announcement from the Chefs' Table about the brand new Commons by CTS space. Also we have a long time friend of mine and of the CTS, Chef Brodie Swanson of the Haida Nation. We chat about his history, wild foods, fishing, foraging and indigenous agriculture. I hope you enjoy the show.
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On this weeks podcast I am very happy to chat with an amazing Chef and incredibly knowledgeable wild foods expert, Robin Kort of Swallow Tail Culinary Adventures. We chat sustainability of our foods and our people of the industry. After this podcast please take the opportunity to join Robin and her team on a mushroom picking or wild foraging adventure, It will open your mind to flavours you did even know could exist.
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On this weeks podcast we have long time restaurateur and business owner Calen McNeil from Victoria. His first venture into the hospitality business was over 25 years ago and the restaurant is still running very strong in Victoria. Zambri's is my favourite Italian restaurant around and if you are in Victoria make sure to go and check it out. Calen also runs 5 outlets of his fast food concept called Big Wheel Burger. We share a lot of the same ethos of good affordable food, done fast and right. I hope you enjoy his history and insights into the business.
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On this weeks podcast we have Executive Chef of Boulevard Restaurant, Roger Ma. A Vancouver native who made cooking his life. From culinary school, to the stoves at Daniel Restaurant in NYC and now running one of the best restaurants in Canada, Roger's vision for getting the best from people is a true evolution from the old school kitchen. I hope you enjoy the podcast.
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On this weeks podcast we have the owner/ operator of Como Taperia Shaun Layton. A long time industry vet who has been part of many iconic Vancouver restaurants over the last 15- 20 years. Como, at Main and 7th and open 7 years now, has become a Vancouver go to for industry and anyone looking for a lively, and fun place to go. Shaun's insights into opening and operating restaurants and bars is hard earned and very insightful. I really hope you enjoy the conversation as much as I did.
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On this weeks podcast we are happy to have Chef TJ Conwi of Ono Vancouver. I have never known anyone in our industry or others that have given of themselves so incredibly selflessly to help his community. I am happy that he is on the CTS board and I am proud to call him a friend. Last summer TJ and a large group of amazing Filipino Chefs, cooked the cultural dinner at COOKSCAMP. It will forever go down as the one to strive for. I hope you enjoy our chat.
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On this weeks podcast we have Mo Jessa, President emeritus of Earls Restaurants. From very humble beginnings starting as a dishwasher at Earls, through hard work and ambition he was able to work his way up the company ladder to being the first non family member as President. Mo help spearhead the a change in the company to evolve with the times and expand into new markets as they continued to support their people from within. I really hope you enjoy our conversation, it was inspiring and extremely informative.
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On this weeks Podcast we have one of my favourite Chef's, James Walt of the Top Table Group. If you have been to Araxi, you know his food and if you have eaten at a Top Table restaurant you can feel his influence. I hope you enjoy his insights into our business and the impact one man can have.
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Very happy to have Hospitality Giants, Meeru Dhalwala and Shira Blustein on this weeks podcast. They talk about their restaurant Lila up on Main st. How they partnered on the project, how it all came together and how it is going. They give very scholarly advice on the restaurant business and how being precise, but agile helps with success. I hope you enjoy the conversation as much as I did. As always please DM me comments on Instagram.
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In the summer of 2006 I met a young Chef opening his first new restaurant Gastropod, right beside my new restaurant, Fuel. We became fast friends and have been working together in one way or another ever since, Chef Angus An is a Chef and Restaurateur in the truest definition. He and his team have opened eight very successful restaurants, all garnering much critical acclaim and solid business. I hope you enjoy his story and his advice to young restaurateurs and Chefs out there.
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I am very happy to have this next guest to the Podcast. I love talking with people who are trying to affect change in our hospitality industry. Mark von Shellwitz has been representing Western Canada on behalf of Restaurants Canada for almost 30years. We dive right into some of the tough subjects, from tipping, to work safe and CRA, to his long history tied to the more political side or policy side of this complicated business. It was great chatting with him and better understanding his role and the national role that Restaurants Canada does for all of us. I hope you enjoy the conversation and as always if you know of someone I should chat with please DM me their contact information.
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On this weeks episode we have Chef and owner of Humo Izakaya and Ask Pablo Cocktail Bar, Kai Koroll. I first met him at COOKSCAMP and was struck by his passion for our community, and continued mentoring of our greatest resource, our people. He is currently the President of Okanagan Chefs Association, strongly leading their members through some of the toughest times our industry has ever seen. I hope you enjoy getting to know Kai as much as I have.
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Every once in a while a new restaurant comes along that try and do something really innovative, interesting and different. Devon Latte and Lucas Johnston have done that with Nero Tondo, a very small little place in deep east Van, on a block known for great little spots. Now for what it is lacking in size, it makes up for in the enormity of its hospitality. Although this podcast was recorded before I ate there, my only regret is not eating there sooner.
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I am so happy to share this Podcast with you. I first met Lesley in 2022, the North Vancouver Island Chefs Association was putting on the first meal of of first in person COOKSCAMP. Remember this was the first time we were really able to get together after the pandemic. Lesley and Ronald led a good sized contingent from the North Island and delivered a delicious lunch and amazing continued support of COOKSCAMP ever since. Chef Lesley is a no nonsense, no bullshit person who knows exactly what they want in the kitchen and in life. She tells some absolutely amazing stories of her life before the professional kitchen and also her life changing time with Chef Bruno Marti. Now retired but would put most Chefs to shame with the amount of work she still does. All for the benefit and betterment of our industry.
I hope you enjoy the episode.
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Good Day everyone! On this weeks podcast we have a special treat. This Chef came to work for me back in 2004 - 2005, when I was working as the CDC at C Restaurant. He was and is a very talented and hardworking cook and Chef. I am happy to introduce you to my friend Antonio Martin of Haven Restaurant and Stevens Cocktail Corner, both in Langley BC. Listen as we delve into his past and heritage, his love of good scotch and fast motorcycles. But mainly his passion for friends, family and his extended community. Antonio is a proud Filipino, he loves his community and absolutely loves sharing it with people and especially other cooks. This was highlighted last summer at COOKSCAMP 2024 where the Filipino Community and its food were highlighted in the first nights cultural meal. He along with some of the best Chefs in the community deliver a meal that will go down in COOKSCAMP history as the one to top. A 250 person Boodle Fight. If you don't know what that means, I highly suggest getting yourself invited to one or at least look it up. I hope you enjoy our chat.
As always please feel free to DM me with comments and suggestions on who I should talk with next.
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On this weeks episode of Mise en Place, we have Chef Alex Kim, the Chef and Culinary Director of Five Sails and Glowbal Restaurant in Vancouver. He joins us to share his journey from Seoul, South Korea, to becoming a Chef here in Canada. He moved from Korea to Edmonton as a teenager and fell in love with the idea of becoming a Chef and has dedicated his life to his craft. He loves the use bits and pieces of his culinary heritage in his modern take on fine cuisine. This different but delicious perspective to him onto win the gold medal and People’s Choice Award at the 2025 Canadian Culinary Championship. On the podcast, Kim delves into the personal and cultural influences that shape his cuisine and how he leads by example with his restaurant teams. I hope you enjoy the insight and as always please message me with any feedback and show suggestions.
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On this weeks episode of Mise en Place - the Podcast, we’re delighted to welcome Chef Reuben Major, a dynamic force in Vancouver’s culinary and hospitality scene whose innovative leadership has left a lasting mark on the city’s dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building’s Belgard Kitchen, Reuben has blended culinary creativity with a knack for sustainable practices, like using brewery spent grain to create unique dishes such as IPA-braised roasts. His tenure as Director of Culinary Development at Earls saw him elevate everyday offerings like burgers and breads, while his current role as CEO and Partner at Havana Restaurant showcases his ability to steer iconic establishments toward continued success.
Reuben’s journey is defined by his entrepreneurial spirit and a passion for fostering collaboration, empowering chefs, and building strong relationships with guests and colleagues alike. Join us as we dive into his stories of balancing quality with innovation, his experiences within Vancouver’s food scene. As always please DM me with comments or suggestions. I hope you enjoy our chat.
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On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver’s culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia’s rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney’s Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris has earned acclaim for his playful, seasonal menus that highlight the pristine flavors of oysters, clams, and shellfish. Now at the helm of Lift Bar and Grill in Coal Harbour, he continues to push boundaries with his surf-and-turf creations, all while prioritizing sustainable sourcing to preserve our oceans for future generations.
Chris’s journey reflects a deep curiosity, relentless dedication, and a commitment to elevating the culinary arts. A two-time competitor at the BC Seafood Festival and co-champion of the 2019 Ocean Wise Chowder Chowdown, he balances high-profile accolades with a grounded focus on fostering a positive kitchen culture. Also a member of the Chefs' Table Societies board he helps bring important issues affecting the culinary community to light. I hope you enjoy our chat and as always please DM me for comments or suggestions.
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On this episode of Mise en Place, I had the pleasure of sitting down with Chef Patrick Hennessy, the longtime culinary vet, behind Vancouver’s Michelin-starred gem, Barbara. Nestled in the heart of Chinatown, Barbara is a testament to Hennessy’s remarkable journey—from his early days at West Vancouver’s Beach House to Chambar to honing his craft at global heavyweight Eleven Madison Park, in Manhattan. With a kidney transplant shaping his resilience and a deep love for local, sustainable ingredients, Hennessy has created a 17-seat restaurant that redefines intimate dining. We dive into his creative process, the challenges of running such a small operation. I hope you enjoy our chat, and as always, please DM me with any comments and who I should chat with next.
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Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we’re delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charlie Trotter’s iconic Chicago kitchen and a dynamic collaboration with Chef Vish Mayekar and the team at Elem in Vancouver, Ron is riding a wave of inspiration.
Born and raised in Vancouver, Chef Ron’s culinary spark was ignited by his mom’s heartfelt Sunday roasts, propelling him on a global quest for culinary excellence. With over a decade of experience in elite kitchens across the UK, Australia, and the Middle East, he trained under Michelin-starred Chef Tom Kitchin in Edinburgh and refined his craft alongside Scott Pickett in Melbourne. Known for his disciplined approach and deep reverence for local ingredients, Ron’s tenure at Canoe showcased his mastery in elevating Canada’s diverse bounty—think Saskatoon chanterelles, Nova Scotian sea lettuce, and Ontario squab—through a seamless blend of classic French techniques and modern innovation.
Listen as we chat about Chef Ron’s remarkable journey, from his global adventures and recent high-profile collaborations, and his vision for what’s next. I hope you enjoy the conversation and as always check DM me with any comments.
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Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill’s Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.
From his early days on Canada’s competitive culinary stage — representing the country at the Culinary Olympics — to crafting hyper-local, wine-paired menus that celebrate the Okanagan Valley’s bounty, Patrick is a chef who believes that great food begins with great relationships: with farmers, with the land, and with the people at the table.
I hope you enjoy our chat and if you have any comments or suggestions on other guests, go over to @mise_en_place_the_podcast and send me a message.
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On this weeks episode of Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef at the world-famous Wickaninnish Inn in Tofino where Rod’s vision shone, earning the Inn its Relais & Chateaux designation in under a year.
For years, Rod has been a champion of ‘support local, buy local, eat and drink local’—long before it was a hashtag. In British Columbia’s Okanagan Valley, he built a culinary empire, once including the acclaimed RauDZ Regional Table, micro bar & bites, Terrafina at Hester Creek by RauDZ, and Sunny’s Modern Diner. Today, while RauDZ has closed its doors, Now, he pours his energy into The Okanagan Table, a catering and events venture that keeps his commitment to regional cuisine alive.
Rod’s influence is undeniable—think membership in the BC Restaurant Hall of Fame, the Canadian Culinary Federation’s Honour Society, and the WCC designation for international culinary excellence from the World Association of Chefs Societies. His cookbook, The Okanagan Table: The Art of Everyday Home Cooking, is a Canadian bestseller, snagging a Gourmand World Cookbook award for Best Local Cookbook in Canada and a silver for Best Regional Cookbook from Taste Canada.
But it’s not just about the accolades. For the past three years, Rod has brought his expertise and heart to COOKSCAMP, inspiring a new generation of chefs with his hands-on mentorship and passion for Okanagan’s bounty. From farm-fresh ingredients to unforgettable dishes, his contributions have made COOKSCAMP a standout experience. Thank you again for listening to our Podcast. If you have any comments or suggestions please message me @mise_en_place_the_podcast.
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I first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what they needed. But as any good sous chef in that situation will tell you, you find a way to fix it. A few hours later, that pork loin materialized out of thin air. It was late, but it was there, ready to be cooked for their sandwiches the next day. Chef Ronald gave me a knowing glance—the kind that says, “You screwed up but you made it happen anyway”—and from that moment, I believe I earned his trust. We’ve been friends ever since.
Chef Ronald is a culinary icon in the Comox Valley, known for his dedication to local and sustainable food. He grew up in a small town east of Montreal, surrounded by farmland, and began his culinary career at the Relais & Château Resort Les Trois Tillieuls. In 1982, he moved west to Vancouver, drawn by the opportunities of the West Coast, and by 1990, he and his wife, Tricia, put down roots in the Comox Valley. In 2008, they opened Locals Restaurant, a place dedicated to celebrating the region’s incredible bounty and culinary talent.
Under Chef Ronald’s leadership, Locals became a standard-bearer for the farm-to-table movement. He built deep relationships with farmers, foragers, and producers, crafting menus that highlighted the best of what the Comox Valley had to offer. His commitment to local ingredients not only shaped unforgettable dining experiences but also strengthened the local food economy and championed sustainable agriculture. His impact was recognized in 2019 when he was inducted into the BC Restaurant Hall of Fame as a Local Champion—a fitting title for someone who has done so much to elevate BC’s culinary landscape.
Beyond the restaurant, Chef Ronald has been a leader in the industry, serving as Chair of the North Vancouver Island Chefs Association and playing an integral role in Comox Valley’s tourism scene. After 13 successful years, he and Tricia passed the torch of Locals to new owners in 2023, ensuring that its legacy of celebrating the Comox Valley’s food culture lives on.
I’m thrilled to have him on Mise en Place – The Podcast today to share his journey, his philosophy on food, and his thoughts on what it truly means to cook with a sense of place.
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There are many facets to this hospitality business that the general public either don't think of or don't know about. Side businesses that support our restaurants and hotels, like farmers and fishers and ranchers. There is a whole other part that is just as import and can add so much to lives pf the people doing the job and the diners. That is the people that supply the glassware, flatware, etc. etc, but once in a while something special comes along and we get very excited about. This is where Leechtown Blacksmiths and Ryan Fogarty come into the picture. Ryan decided he wanted to make something better than was already out there. Something that can be passed down through generations and that would hold up beautifully to the rigours of the professional kitchen. Ryan decided to make a better steel pan. Simple, elegant, durable and an absolute workhorse in the kitchen. His pans are some of the best I have ever used and after a good seasoning rival any pan anywhere. I am very happy to have Ryan on the pod to talk about his journey and his love for the restaurant business, music, the forge and the steel that makes it come together. I hope you enjoy.
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John Bishop's culinary journey is a testament to how life can unfold in unexpected and magnificent ways. From a young Welsh boy with no grand ambitions beyond escaping his small town, to becoming one of Canada's most influential culinary pioneers, Bishop's story captivates from the first moment.
The heart of Bishop's philosophy crystallized in his first days at cooking school: mise en place – proper preparation and organization. This concept would guide not just his cooking but his entire approach to life and community. After honing his craft across the UK, Ireland, and working on merchant ships, Bishop arrived in Vancouver in February 1973, eventually landing at Umberto Menghi's acclaimed Il Giardino.
What truly set John apart was his revolutionary vision when opening his eponymous restaurant in 1985. Long before "farm-to-table" became an industry buzzword, Bishop built direct relationships with local farmers like Natty and Gary King of Hazelmere Organic Farm, planning seasonal menus based on what would be harvested from their soil. This approach – focusing on locality and seasonality rather than ethnicity or culinary technique – transformed Vancouver's dining landscape.
Bishop's Restaurant became more than just a place to eat; it was a cultural institution where art, community, and hospitality merged. For 37 years, it hosted everyone from Hollywood celebrities to regular Vancouverites celebrating life's milestones. John also became an ambassador for Canadian cuisine, representing its bounty internationally from Beijing to London, all while feeding culinary icons like Julia Child and Jaques Pepin back home.
Most profound in John's reflection is his understanding of cooking as an act of giving. Whether preparing a meal for family, creating a special anniversary dinner for longtime guests, or mentoring chefs who would become the next generation of culinary leaders, Bishop recognized that the table itself – the gathering place where people connect – holds transformative power.
Though Bishop's Restaurant closed at the end of 2021, his legacy endures through the countless chefs he mentored, the culinary philosophy he pioneered, and his ongoing work connecting people through food with charity-focused culinary tours. His advice to young people entering the profession resonates far beyond cooking: find something you truly love, and it will never feel like work.
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This week, we’re thrilled to sit down with a longtime friend of the show, Chef Cory Pelan of The Whole Beast in Victoria, BC. Cory’s not your typical chef—he stepped into the kitchen later in life. After some time in restaurant kitchens he began carving out a mouthwatering legacy in the art of charcuterie. With a passion for pork and the magic of salt and time, he’s turned humble cuts into absolute masterpieces, from silky hams and spicy N’Duja to rich guanciale and the holy grail of fermented sausages. At his Victoria shop, these creations delight locals and showcase a craft that’s as much alchemy as it is cooking. Cory’s journey is a delicious reminder that the hospitality world isn’t just about restaurant kitchens—it’s about finding your own path, and his dedication to charcuterie is proof that passion can transform both food and lives.
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When people speak of a classic Irish Pub or a perfectly poured pint of Guinness in Vancouver, they will always talk about the Irish Heather first. Sean Heather built his public House from a yearning for Dublin, and a real understanding that nostalgia can build community stronger than just about anything. Sean has continued to own and run a string of other great places and has not looked back. Always placing hospitality and welcoming spaces as his calling card. We are lucky to have him on today's podcast and hear the stories of a young man finding his way to building his west coast dreams. I hope you enjoy, an as always please comment and DM me about the show @cookscamp and @robertbelcham1 .
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On today's podcast we have restaurant owner and businessman David Duprey, owner of the Narrow Group. He started with the infamous Narrow Lounge and then onto many more interesting ventures. We get into the nitty gritty of being a restaurant owner in Vancouver and what it can take to actually run a successful business at this time. I hope you enjoy the conversation, I know I did.
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On this podcast I am so happy to finally have on Joanna Jagger, Director and Founder of the Worth Association. An organization that Champions women in the Hospitality and Tourism space. The Yes Shef event held each year that highlights women Cooks and Chefs in hospitality and is one of the coolest food events of the year. I really hope you enjoy our conversation about the women in our industry. Let me know what you think. As always please send me contacts for people I should be talking to.
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On this weeks episode we have a long time advocate and champion of the hospitality industry, Samantha Scholefield. Her work with the BCRFA and the Chefs' Table Society has changed the lives of many people. From the GWRC and SLMP programs to her work helping the community navigate the almost weekly changes during the Covid times. It was a pleasure to speak with her and I am happy and excited to see her great work continue.
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On this weeks podcast we are excited to have on Chef Chanthy Yen. Growing up in Windsor Ontario, Chanthy was lucky enough to grow up learning to cook from his Cambodian grandmother. His love of amazing food turned into a very successful career that has taken him across the country and around the world. Honing his skill at the much lauded Northwest Culinary Academy and has never looked back. He worked at the cutting edge Mugaritz in Spain. He worked with Ferran Adria and his team on culinary and gastronomic research in Barcelona. He has opened many restaurants but one of his crowning achievements was winning the 2024 Top Chef Canada a rigours 3 month cooking show that puts some of Canada's best Chefs through extremely tough challenges.
I hope you enjoy the podcast.
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On this weeks podcast we have freelance writer/ journalist, William Johnson. His writing has covered entrepreneurship, business, tech, and leadership but he has a massive love of the restaurant business. We spend an hour chatting about his outsider perspective on story telling, tipping, restaurant culture, food journalism and much more. His unique perspectives help paint a picture from a nuanced customer lens that we rarely see or hear in this world of fast paced social media journalism. I hope you enjoy our conversation and already looking forward to having him back.
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On this weeks podcast I have a very interesting guest. He has over twenty years of experience managing restaurants and looking at the best ways to view data to maximize the performance of your restaurant. He has taken the old standard metrics and turned them upside down. Looking at everything from simple food and labour costs to leadership and managing personnel. His name is Jim Taylor, owner of Benchmark Sixty, a restaurant consulting firm and also a partner in the new incarnation of Le Crocodile by Rob Feenie. I first saw Jim's work on linked in and started to follow him because he was being disruptive to the status quo, and this industry need more thinkers like him to change the mindset most operators have.
I hope you like our chat and be sure to check him ou on LinkedIn and read his book Bold Operations.
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Whole grain is flavour. Tommy Aird of Tommy's Wholegrain Bakery in East Vancouver has dedicated his business to the pursuit of flavour in bread and pastry through the use of wholegrain wheat. He accomplishes this by buying the highest quality organic wheat berries from farms here in BC and milling his own flour. By controlling the whole baking process he and his team can hone done on making some of the delicious baked good I have ever eaten. The flour brings a massive amount of flavour, nutrition and craftsmanship to everything on offer in the bakery. His passion for wholegrain is infectious and the "why" is the most important part. I hope you enjoy this latest podcast.
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On this weeks episode we have a follow up with one of the rising stars of BC's culinary scene. We heard from Danae last April about being a young person in the industry and the challenges she faces. Now back from her European adventures and about to start her new gig at a very anticipated new restaurant opening on Cambie st here in Vancouver. Always great to hear stories from a young culinarian's perspective.
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I'm very happy to introduce a major player in the Canadian Culinary Tourism space to the podcast today. Rebecca Mackenzie is the President and CEO of the Culinary Tourism Alliance. A national, not for profit organization that helps connect the vast array of Canadian tours, farms, restaurants, hotels, breweries, wineries, distillers and producers to large tourism organizations like Destination Canada and Destination Vancouver. Its purpose is to better strategically plan, promote and market the Canadian Culinary landscape to the vast numbers of visitors to Canada. Rebecca has a passion for our producers and our hospitality business, that is infectious and absolutely steadfast in her commitment to it. Her keynote address at COOKSCAMP this past September showed all the Chefs, Managers and Operators that they have a very strong ally in Rebecca and that she is doing everything she can to advocate for them.
I hope you enjoy the pod. Any comment please DM me on the COOKSCAMP instagram.
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On today's podcast we talk about COOKSCAMP 2024 and the what it meant to everyone. We have the General Manager, Jason Ocenas, of Bargreen Ellingson major partner to COOKSCAMP and the CTS. Johnny Bridge, Chef and current president of the Chefs Table. We also have Poyan Danesh, Chef and Treasurer of the CTS. We talk about the meaning behind COOKSCAMP, what it does and what it could mean to the future of our industry. Evolution is a big part of any event or business, and what we can do to evolve and balance the event for the future.
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So happy to be back with todays podcast. We have been on a late summer/ early fall hiatus, traveling and getting our businesses ready for winter. I am excited that our first guest back was one of our presenters at COOKSCAMP 2024. Erin is a Mental Health & Psychological Safety professional with over 20years of experience in leadership and human resources work. Her presentation in conjunction with Go2Hr was one of our most popular activations. The resources available for the leaders managers, owners and employees are vast and all encompassing. They are also always being updated with the best new data and best new practices. Erin is back today to give some more practical real world advice and resources to make our working lives better.
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On this weeks podcast we have Essex born Chef, Luke Boswell now running and partnered in Bar Corso on Commercial Drive, here in Vancouver. We chat about the importance of travel, great ingredients and humbling need for family. He will be up at COOKSCAMP next week, so make sure you go up and say hello. He will probably be in the kitchen. As always please DM at @cookscamp2024 suggestions of people who should be on the podcast.
On todays podcast we have two of my oldest industry friends. Chef and Co Owner of Harvest Community Foods, Gabriella Meyer and Chef and Owner of Michelin starred Burdock and Co, Harvest Community Foods and Bar Gobo, Andrea Carlson. These two Chefs have been champions of local food and sustainability for a very long time. Their symbiotic approach to the farmer/ producer is what I consider the model for how those relationships should be cultivated. Because of these great relationships, they both produce incredibly delicious food that is good for you, the cook, the farmer and the planet. I hope you enjoy the listen. As always please DM your feedback on @cookscamp2024 on instagram.
Incredibly happy to Have Chef Bruno Marti on today's podcast. At the young age of 15 Bruno set out on his own to learn the craft of cooking and has never looked back. Born in Switzerland, and from humble beginnings, Bruno carved out a career that has taken him around the world. Chef's pursuit of his love for languages, his incredible work ethic towards the craft of cooking and his never ending desire to prove to himself that his work in Culinary Competition will bring home the gold. His work with the Culinary Teams as a competitor, a coach and as a mentor, are legendary around the world and rightly so. He is one of the most respected culinary champions in the world and his reputation and work take him everywhere. All of his hard work was recognized earlier this year with the highest accolade a Canadian citizen can awarded, induction into the Order of Canada. Not bad for a cook from Switzerland.
On this weeks podcast we do something a bit different. Chef Poyan Dinesh takes the helm and interviews our regular podcast host Robert Belcham. With 30 years in the hospitality industry, tells the stories of his career that help explain how he ended up here in Vancouver opening restaurants. From Fuel to Monarch burger, Robert has opened and ran a string of successful ventures and left an indelible mark on BC's hospitality scene.
On this weeks podcast we have Kate Siegel, the Executive Pastry Chef of Fairmont's Pacific Rim Hotel. From humble beginnings in small town Ontario, to running the pastry program at the Fairmont's most premiere property in Canada.
Kate' unique perspective on the hospitality community and where it is and where it could go, shows her love and respect for the people within it. I truly believe we need more leaders like her changing the game. I hope you enjoy this chat as much as I did. As always, please send comments and suggestions for guests through direct message on @cookscamp2024 on instagram.
So amazing to have my favourite Chef and Sandwich artist on the Podcast today. Lina Caschetto has an inspiring story about finding her own way through life and through our industry. Her background in design and many years of working and honing her craft in Paris, has made her unassuming little sandwich shop one of the best bites of food in the city. I hope you enjoy her stories of adventure and fun, but always with a very strong backbone of tenacity and grit. And I can't say this enough. For a proper sandwich, go see her at her shop, Say Hey Cafe, you will be thankful I sent you.
On today's podcast we have long time hospitality veteran Michael Ziff. With his vast array of experience of opening some of the best restaurants in Vancouver to running one of the best restaurants in the Okanagan. The iconic Poplar Grove Winery, which opened its restaurant five years ago with Michael at the helm and it has grown into the go to restaurant in Penticton/ Naramata.
Hospitality in general is about telling the story of the restaurant, the food and the wine. It is integral to the experience of dining out. It is integral to the fabric of being a hospitality professional. Story telling is at the core of who we are and what we do. I hope you enjoy Michael's insights and I really look forward to having him at COOKSCAMP this September.
Once in a while you can be really pleasantly surprised by a local business. That happened to me last December. I moved into a new apartment with my wife Tina and san Eli and we were discovering our new place and all that came with it. A new bakery/ pastry shop that I had not heard of before was in the new retail section of the complex and I wanted to try it out. They had coffee and a beautiful pastry case of really beautiful viennoiserie, and collection of cake slices and creme puffs. I ordered my usual cappuccino and simple croissant, I paid and walked out. As I slowly walked down the block sipping my coffee and pulling my breakfast treat from its bag, I took a bite stopped in my tracks. A thousand layers of butter soaked pastry shattered against my bite and was transported back in time to Paris, where I experienced a similar and familiar taste and texture. As I continued home, all I wanted to do was each another bite. I got to my front door and the sad realization that my bag was empty and the trail of croissant crumbs were the only evidence of my delicious breakfast.
Since that time I have had many delicious pastry's from this unassuming bakeshop. I have also had the pleasure to get to know the owner, Elmo Pin Pin, and his very talented but small team. I hope you enjoy getting to know him as much as I do, also go and do yourself a favour and find his shop. It will definitely improve your day.
I am very excited to welcome Chef John Bates from Interstellar BBQ in Austin Texas. We had the opportunity to meet and cook together at last months Tofino Wine and Dine event up in Tofino BC. Cooking over fire and chatting great food always brings cooks together, and he had a late morning before flying back to Texas to join me in the Podcast Studio, to chat food, the industry and all things BBQ. I had an opportunity 7 years ago to go and eat BBQ in Houston, San Antonio and Austin and it truly changed my perspective on just how incredibly delicious BBQ can be. Simple food, cooked low and slow with the addition of post oak smoke, makes one of the most sublime, unctuous and incredibly deliscious foods available anywhere. So, the simpler the preparation, the much harder it it is to execute well. John shares his methods and tips and nuances of the craft. I hope you enjoy, I sure enjoyed chatting with him.
On this weeks Podcast I am supper happy to have on the most humble and incredibly giving Chefs I have ever had the opportunity to call a friend. Chef Poyan Danesh, who has been working his whole professional career here in Vancouver, is a family man, a lover of great food, champion of the young apprentice and a successful entrepreneur. From his humble beginnings in this industry to some of the best kitchens, to the World Stage, Chef Poyan has accomplished many incredible things in his career. He is well known and respected amongst his peers, and all those adjacent to our community. His tireless work with the Chefs Table and especially brining back the Apprentice of the Year Competition has cemented him a true leader to look up to. I hope you all enjoy our conversation.
Hello Everyone, welcome back to this weeks episode of the Podcast. We have a very special guest that I got an opportunity to chat with. Born in Brighton, England, he started his career as an architect and through his desire to travel and open his mind to new opportunity, he found himself as a bartender in Whistler and has yet to look back. Now he is one of the most respected hospitality people in western Canada and is working with the amazing teams at Boxset Collective as the Bar Director, which include Published on Main, Bar Susu, and Mama Said Pizza. We had a fantastic chat and it seems to always circle back to the importance of hospitality and how that hospitality is really what keep people coming back. I hope you enjoy and as usual if you have any comments, please DM me @cookscamp2024
I am very happy to have had the opportunity to chat with two of the next great leaders of the hospitality industry. Co Chefs of the Restaurant at Poplar Grove in Penticton, Stacy Johnston and Minette Lotz, they share their work life and they share their lives as partners in marriage. Two extremely talented chefs that helped bring the Naramata Inn back to life, tell their story of the journey through this business, from humble beginnings to running one of the nicest properties in the Okanagan Valley. We are also excited to have Stacy as part of the Chefs Table board and Minette taking part in this Septembers COOKSCAMP as a Chef leader in the worlds largest family meal and leading the daily foraging classes. I am so glad we were able to make time to chat and hear their fantastic story.
On this weeks podcast, I had the opportunity to sit down and chat with my old friend Michelin Star Chef Joël Watanabe, of Kissa Tanto, Bao Bei and his new bar Meo. Chef Joël has been cooking professionally for over 30 years across Canada. His reputation of incredibly hard work, exacting standards, and absolutely delicious foods, has made Chef Joël one of the best in Canada. I hope you enjoy his stories of finding his calling in the kitchen from a young age, and what Michelin means in Vancouver. As always I hope you enjoy and if you have any feedback let me know on @COOKSCAMP2024 on instagram.
On this weeks episode we have one of the hardest working BC Chefs I have had the pleasure to work alongside. Chef Johnny Bridge, has been professionally cooking in BC since high school and has always championed his love of the craft and his love of British Columbia. I remember seeing an instagram post of Johnny jumping off some coastal rocks into the frigid pacific and coming up with some wild BC oysters, shucking them, slurping them down and on his way again. His outlook about the industry and how to make it better and sustainable for everyone was what led him to finally join the Chefs' Table Society of BC and after 4 years as a board member he has been voted in as our new President. I am very excited to see the direction that Johnny takes the CTS in and I am happy to have him on this weeks podcast. Thank you for listening.
On this week's episode we have Executive Chef Clayton Fontaine of the world renown Wickaninnish Inn, one of the most lauded and celebrated hotels in Canada. We delve in Chef's early career, the love of food, ingredients and the amazing west coast. We also chat about the many wonders and challenges of working in a small tourist focused community like Tofino. I hope you enjoyed our conversation and that you have a better understanding in a young Chefs mind. Thank you for listening.
On this weeks podcast I have a Chef Dennis Peckham. Executive Corporate Chef of the Glowbal Group he in Vancouver. From humble beginnings and go for it attitude, his first job in the industry was at Lumiere. For those who don't know about Lumeire, please look it up. As a first rung on the ladder it was a great place to start, The best part of Chef's story is gets sooo much better for only his second job in a restaurant. Listen in, hear the stories and if you like it, let me know in the instagram comments.
I am happy to have Clayton Fontaine on the podcast this week. This young Chef took over the kitchens at the Wickaninnish Inn in Tofino about a year ago, and he is making waves on the Island with his take on West Coast Island food. We chat Tofino, the state of the industry and where he plans to take the food moving forward. I am really interested to see where this young leader takes his career. I believe you will be hearing his name a lot in the future. I hope you enjoy our chat.
In 2022, I asked Chef Bernard Casavant to be the Chef leader of the World's Largest Family Meal at COOKSCAMP 2022. I have known about Chef Casavant for a long time as one of the OG. A Chef who led a team that turned Canadian food upside down while he was opening and running the Chateau Whistler. His reputation as one the best Chef Mentors around came from so many of the other respected Chefs I talked with. When I talked with Chef Casavant about COOKSCAMP and about what we were trying to accomplish, he was all in, 100%. He has become one of our great ambassadors of the event and is now on the steering committee to help bring it to fruition again this year. Those two days at COOKSCAMP in 2022, I saw exactly why he is one of the most respected Chefs in North America. His dedication to the craft, the cooking, the mentoring, going out of his way to make everyone feel included and valued is exactly what COOKSCAMP is all about. I am was so happy to finally be able to sit down and chat with Chef and see where it all started and how his hard work got him to where he is today. I hope you enjoy our chat.
On todays podcast I am very happy to chat with Brandon Grossutti of Pidgin Restaurant in Vancouver. A Vancouver native, Brandon's unique story of a real BC man, has taken him from fishing boats in the Haida Gwaii to owning an incredible popular upscale ding restaurant in Gastown. His lived perspective as small restaurant owner in the heart of the chaos of the DTES give Brandon a hard knox perspective of the restaurant business. His love of hospitality, his team and his family fuel his passion for making every guest who walks through Pidgin's feel like they are coming home themselves. I hope you enjoy the stories and insights.
The 20 somethings who come to the hospitality industry want and need different things than we had, to be fulfilled in their careers. The pontificating from old Chefs and Managers about how hard they had it in their day, means absolutely nothing to this younger generation. They will not tolerate a toxic work environment, shitty pay and no future. They do want to work hard and learn, they want to find balance with their work and personal lives but are willing to sacrifice if there are tangible benefits. On todays podcast I speak with just such a young cook, Danae Dejong, loves this industry and wants to a leader and change maker with in it. She is too young to be jaded and understands the sacrifice to shoot for greatness. I hope you find this podcast as enlightening as I did.
On this weeks Podcast we have Mary Mackay, VP of Innovation and Product, and also co owner of Terra breads here in Vancouver. I first met Mary about 15 years ago when I started volunteering for the Chefs' Table Society of BC. She was the one that held the CTS together and to account in those early days for me. Mary has been a part of the restaurant and hospitality scene here in Vancouver for over 30 years. Her Bakery, Terra breads, has continued to slowly and effectively grow over the years and always keeping consistency, great products and customer satisfaction at the forefront of their business.
I think you will enjoy our conversation, I found how her and her husband tackled parenthood with working in this business extremely enlightening.
Please let me know what you think of the podcast.
On this weeks episode we have the Owner, Tim Lahay and Executive Chef of the Barley Merchant. A good sized restaurant in Langley that specializes in local food made from scratch and amazing local beer. From the inception of the Barley Merchant to today, these two forward thinking hospitality vets decided to do run things a bit different. They have changed the game on how things are done and are continuing to rethink how restaurants are operated and how our greatest resource is, our people, are treated. I hope you all enjoy the show.
On this weeks episode, I was lucky to be able to catch Jeff Van Geest in Vancouver and had him over to our podcast studio. I have known Jeff almost as long as I have been in Vancouver so it was really great to catch up and discuss the business on hospitality from one old Chef to another. Jeff is the owner and Executive Chef at Miradoro Restaurant down in Oliver BC. Set in the heart of wine country, the restaurant overlooks the amazing vineyards and rolling hills of the South Okanagan. Take a listen, Jeff has very deep roots here in Vancouver and his perspective is unique and very much earned. I hope you like it.
On this weeks episode, that we recorded earlier this year, are to young entrepreneurs with roots in Vancouver but now call Toronto home. The Chef Linda Jong and Gene Carpenter are the masterminds behind Fattoush Sandwich Club and Elsie's Coffee/ Record Shop. Both small and very unique spots that give a lot of interesting flavour and vibe to their respective neighbourhoods. Listen to them both tell the stories of opening small independent shops with out a lot of support and learning to just make thing happen. A real story of grit and determination. I hope you enjoy.
So happy t have on todays guest. Dez Lo is a Chef who has made Vancouver her home for the last 15 years. Born in Hong Kong and gaining her culinary chops in New York City, she came to Vancouver to start a new life and hasn't looked back. She went on to conquer, or almost conquer Top Chef Canada, and is now onto to her newest venture as an entrepreneur. Dez has been developing a cheese biscuit for most of her career, it came from her love of southern food and wanting the perfect surprisingly delicious bit of food. I hope you enjoy todays podcast, please feel free to leave comments @cookscamp on instagram
This weeks podcast is a day late but good things come to those who wait. We have Executive Chef and owner of Vancouver Private Dining and Sunshine Coast Catering, Evan Elman. It was great hearing his inspirational and entrepreneurial story of taking the big leap into beginning a business and being the driving force behind it. I love getting to know these young business people who carve out their own path in hospitality. You don't just have to grind it out in a small independent restaurant or a hotel. The world is your oyster and YOU define what that means.
In this weeks episode we have restaurateurs Nathan and Akin Lowey. The husband and wife duo of the Hokkaido style restaurant on Powell St called Dosanko. They talk about the struggles and triumphs of owning a small family run place on the east side of Vancouver. From Nathans beginning, growing up and starting his cooking career on the prairies. For Akiyo, making her way to Canada to find meaning and new adventures and how they both came together and built a life together. Now it's kids, business and the most amazing Cheese Crusted Oyako Sandwich.
I hope you enjoy their humble stories and it's a good time to think about going down to Dosanko and enjoying what they do best.
Today we had the opportunity to chat with with none other than my old friend Mijune Pak. Her amazing story of carving out a career in hospitality is pretty amazing. From her humble beginnings to eating across France and Portugal at 3 Michelin starred restaurants. Her love of great food in infectious and her love of the Chefs, Managers, Waiters and Sommeliers runs very deep as well. I hope you enjoy this conversation.
This week we have an amazing duo joining us on the podcast. Pastry Chef Celeste Mah and Chef Ross Larkin of Portage, of a fairly new restaurant in St. Johns Newfoundland. Celeste an East Van native and Ross a traveler from St. Johns met here in Vancouver cooking at Chambar. Their love of food and for each other took them both back to Newfoundland to work with an old friend Jeremy Charles at the now closed Raymonds restaurant. They opened Portage in the summer of 2022 and are now the boss or bosses. Celeste and Ross were in Vancouver hosting a dinner with the folks at L' Abattoir Restaurant in Gastown and between that and visiting family they took some time to come down for a chat.
The not for profit organization Go2HR help the hospitality and tourism industry in BC. Their many mandates cover things from HR to training to research and strategy, and mental health and safety of individuals. The amazing part is that it a free resource for anyone in the business. Today we speak particullay about occupation mental health and safety with Valerie Lister and Erin O'Byrne. Both highly accredited professionals in this space who are trying to change the culture and stigma of mental health challenges within businesses and organizations in the hospitality space. Listen as we chat about the resources available and how there really is no reason any longer to not set up a mental health safety plan at your establishment. Please check out https://www.go2hr.ca/
This weeks episode has a very special guest. Executive Chef Ashley Kurtz, of St Lawerence. With dreams of professional hockey and then the reality of life, his path changed gears and cooking became his life's passion. He has grown his career experience in small independent restaurants, in Canada and in Europe. Eventually being tapped by renowned BC Chef JC Poirier to help open his ode to French Cuisine St Lawerence. He is now a business partner of JC's and they work together to bring some of the best food in Vancouver to their guests.
Very excited to have on one of Canada's Best Chefs on the Podcast this week. Executive Chef Ron McKinlay of Canoe Restaurant in Toronto speaks of his time in Europe refining his skill set in fine dining kitchens in Scotland, and the realities of cooking at a high level. BC born and raised, Ron first love was the rugby pitch and that is what set him on his world travels. Once fine dining became his future he never looked back. His love of Canadian ingredients, classic French technique and the backing of his team at Canoe has allowed him to push boundaries and put out some the most interesting food in Canada. Take a listen as always, let us know what you think.
Hospitality is at the core of what our industry is all about, we make people feel welcome and help customers enjoy themselves. This happens all over the world and happens in the classiest of places to the darkest dive bars. These fundamentals while sometimes common sense, are still needed to be taught to your staff so everyone is bringing that same level of service and hospitality to their respective operations. Nick of Boxset Collective and Chris of Nightengale/ Hawksworth exemplify those great fundamentals and have the ability to teach them to anyone willing to learn. Hospitality is what truly brings people back to your establishment, food and drink are important, but if you can make a guest feel special, they are yours for life. Take a listen, I hope you learn something, and please, let us know what you think.
Chef Jacques as everyone knows him is one of the most infectiously happy people I have ever had the chance to chat with. Extremely positive and loves our hospitality industry dearly. He and his business partner and wife Janice Kabuya own and run Salt and Sear Catering, and Sip and Stir Bartending Services. Their little business has grown exponentially over the last few years and I believe and know it is because of the love of what they do. This week I get to sit down with Jacque, unfortunately Janice was getting over a bad cold, and we delve in to the life of a caterer here in the lower mainland. I hope you all enjoy the show.
Lower mainland born and raised, Spencer Watts joins us on the Mise en Place Podcast today. From humble beginnings as a young line cook at the Keg, working his way to Chef's positions and then then fulfilling a long time dream of being on TV. Spencer and his team won two James Beard Awards for Broadcasting and are he is continuing his work with his own production company and hit new series Comfort Food. Watch out for the book to accompany the series in the new year.
In this weeks episode we dive deep with Chef and Board member of the Chefs' Table Society, Ned Bell. With 35 years as a Chef and Restaurateur across Canada, along with countless hours of work dedicated to our Oceans, the Agricultural community and being an advocate for a healthier lifestyle in our hospitality industry. My hope for this conversation was to show that Ned started off his career like we a do, working our butts off. Then with some tenacity, confidence and a never ending desire to move forward, he has shown all of us that we as individuals can make a very big impact on the things we are passionate about. Have a listen and remember to comment or ask questions on our instagram page.
I have been lucky enough to meet many Chefs over the years, but I don’t think I know one who is more passionate about our industry than Thompson Tran. Raised in Langley BC, his love of food was just a way to make a living and a way to explore his other passions. Then food and being a cook became his way of life and he has done more than most to make our industry better from the inside out. He is a teacher, an entrepreneur, a restaurateur, a passionate chef, a musician and a loving family man. I hope you learn as much as did from Thompson Tran.
Renée Lavallée is a Chef, entrepreneur, partner, mother, and community builder, but just call her Renée. We had a chance to catch up a few days after COOKSCAMP to talk about back east, what brought her into the business and how she has navigated all that restaurant ownership can bring. Her insightful addition to the panel of Women in Industry was very well received and we expand on it a bit more in our conversation. I hope you enjoy this weeks episode.
In this weeks episode we speak with long time Chef and Entrepreneur Karl Gregg of Rosies BBQ and Smokehouse. Karl has over 25years under his belt in the hospitality business and has been part of all facets of the business from multi unit fast casual to independent businessman to food truck operator to now bringing authentic Texas style BBQ to the lower mainland. His love of the business and the people within it are infectious and rare, I learned a lot from Karl and I hope you do to.
This weeks episode features a conversation I had with local Chef Daniel McGee of Wentworth Hospitality. Born and raised in North Vancouver, and his hometown roots define who he is. A family man, who has cultivated an intense love of gastronomy and hospitality. Currently the Chef de Cuisine at Maxine's on Burrard, but will be growing with Wentworth's ever expanding empire. Listen to Daniel's journey of self discipline that inspired me and I hope inspires you as well.
From the Arctic wilds of the Yukon Territory, to Michelin starred restaurants of London, to mega yachts on the French Riviera. Chef Chris Irving has seen and done more in his career than most. A sophisticated ascetic with a down home attitude, Chris is aways quick with a warm smile and great stories. I hope you enjoy this episode of the Podcast.
Chef Chen is probably one of the most accomplished Chefs in Canada right now. Listen as Alex tells his story of being born in Malaysia, raised in Vancouver and understanding his love and gift for food and hospitality. We also talk Alex about Alex at COOKSCAMP last year and its impact on the business. Also his new restaurant Wildblue, COOKSCAMP 2024 and beyond. Listen now.
Geoff Hopgood is an independent restaurant owner, independent entrepreneur and an independent thinker. He and is family own and run Juniper Food and Wine in Wolfville Nova Scotia. A very successful small restaurant in a small college town, that supports them immensely. Geoff talks about his time in Vancouver and Toronto and his eventual move out to the maritimes to find the balance that everyone is looking for. I hope you enjoy this podcast and go and visit Geoff the next time you are out that way. The food will be tasty and the hospitality will make you feel like you never left home.
One of our most interesting activations at COOKSCAMP 2023 is our panel on Women in Industry. After chatting with the moderator of this panel, Meeru Dhalwala, we both agreed that this is such an important conversation that we should start it on the podcast. That the more we talk about it, the better we will all better understand where everyone is coming from. This is a deep dive, a hard conversation that needs to be heard and understood.
A day after we recorded our episode, Meeru and I decided that we needed to add an addition to our chat. Some strategic actual take aways for people to hear to better understand each other and the needs of Women in our industry. Listen to this one for the take aways, Listen to the longer ones for the deep dive and deeper understanding. Both are worth your time and in this business, understanding one another better is the real key to a successful business.
Leadership is at the successful core of any great business. They say some leaders are born, in my experience, great leaders are trained, mentored and continue learning. Margot Baloro is, a manager, a sommelier, a Les Dames Escoffier, a mentor and most importantly a leader. Rarely do I have the pleasure to chat with someone that is so passionate about our industry as Margot is, but also someone who wants to make our industry better and stronger. I think we should all take a harder looker at what leadership is and what types of leaders we are training for tomorrow. Margot definitely is.
Hamid Salimian is one of the most well respected Chefs in Canada. He is a teacher, a cook, a product developer, an entrepreneur, the CEO of Goodflour Co. , a business partner and a friend. Hamid talks about growing up in Iran and his journey through Turkey and finally to Vancouver. He is passionate about food and he is even more passionate about the people he feeds. I Avery happy to introduce you to Hamid.
This week we have World renowned Choclatier, Master Pâtissier, Entrepreneur, and bike rider, Thomas Haas on the podcast. From his training in Europe to Vancouver to New York and back to Vancouver. We hear his story in his words.
Nicole Gomes, she is a Chef, an entrepreneur, a restaurant owner, a TV personality and dare I say Celebrity Chef. Nicole talk business, Top Chef, becoming a TV personality, her journey on becoming self aware and all while being fully aware that mistakes are the best teachers. We could have talked for 5 more hours.
In episode #4, I am very happy to chat with my old friend Pino Posteraro. Pino owns and is the Chef of the world famous Cioppino's Mediterranean Grill, a 25 year old temple of fine Italian cuisine. We talk about family, the importance of hospitality, wine and what it is like being a restaurateur in Vancouver.
This weeks episode we turn to another part of the foodservice business with Butcher and business owner Taryn Barker of The Little Butcher - Port Moody. We talk about being an entrepreneur for over 10 years, her small shop in the tri- cities, COOKSCAMP, and her love of local food. Please join us for the conversation and remember to follow @cookscamp2023 on instagram.
Today’s conversation is with Cody Allmin, one half of the team that has brought us all Twin Sails Brewing, Published on Main, Bar Susu, Novella Coffee Bar, Mama Said and more. We chat about business, entrepreneurship, beer and much, much more.
Our latest episode features Bobby Milheron of the Wentworth Hospitality Group. He oversees Homer st, Tableau and Maxines restaurants. Bobby talks to us about his unique restaurant style.
For the season finale, chef Robert Belcham chats with Corey Mintz, author of The Next Supper: The End of Restaurants as We Knew Them, and What Comes After, on the kinds of fixes and solutions needed in our workplace.
Clear, effective leadership is one of those things that is most noticeable when it's absent. Just ask people working in the hospitality industry. In this episode, host Robert Belcham talks about the future of culinary leadership with Bruce McAdams (UGuelph) and leadership models for restaurant owner/operators with Shira Blustein (The Acorn, Vancouver) and Daniel Frankel (Tap&Barrel, Vancouver).
We're closing out our COOKSCAMP 2021 replay series with two special guests:
chef Jane Young, co-owner of the Lift Breakfast Bakery and Production Bakery in North Vancouver talks work/life balance, and chef Robert Clark OC addresses the sustainability of the pro cook's profession and the role of mentorship.
When, and if, someone writes the ‘origin story’ of this podcast, it’ll start with a big idea. And that idea is COOKSCAMP - an annual jamboree of professional cooks and their colleagues to talk about the future of their careers.
We haven’t managed to get the outdoor event on its legs yet, but the Chefs’ Table Society of British Columbia recently organized the first virtual edition for more than 300 campers across Canada and beyond.
No woodsmoke in the air, but lots of great career advice for professional cooks, including tips on publishing a cookbook in 2021 from author Julie Van Rosendaal and publisher Robert McCullough of Appetite by Random House. Vancouver chef Angus An, also offered a great tutorial on sharpening your media skills to do better demos and other promo events.
Recorded on ZOOM Wednesday September 15th, COOKSCAMP 2021 also features co-host Mijune Pak.
Do you remember what you were doing in January 2020? Seems like a lifetime ago, and it was a full 3 months before this ongoing global event came down on us.
However, it was also the month we presented Season 1, Episode 1 of this very podcast, and the first of many created to set-up our end goal - COOKSCAMP 2020....which sadly became the outdoor jamboree that jammed out due to CoVid.
However, you can’t keep a good idea on the back burner too long. So, the Chefs’ Table Society of British Columbia organized COOKSCAMP 2021 as a new-normal version on ZOOM.
More than 300 cooks and other foodservice professionals from across Canada and beyond logged in to see a stellar line-up of guests discuss a wide range of topics relevant to culinary careers and futures.
This is Part One (of 3) featuring highlights of COOKSCAMP, starting with Vancouver chef Johnny Bridge talking about the support services at Mind the Bar, and owner/operator Calen McNeil discussing the new business models he and his colleagues are exploring in Victoria.