Mise en Place - the Podcast – Détails, épisodes et analyse

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. 

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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. 

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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

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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. 

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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. 

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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. 

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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.

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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. 

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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.

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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. 

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A behind-the-scenes podcast where creatives talk candidly about how they actually...

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