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 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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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. 

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According to award-winning chef and podcast host Robert Belcham,  charting a new way forward for the restaurant industry is simple, because it all comes down to money.

However.  money is one thing, economic systems are another.  And when  it comes to the food system that manages the world's bounty, from fecund fields to well-stocked walk-ins,  it gets a lot more complicated. 

In this episode, chef Belcham gets expert insight into that system from farmer Jacob Slosberg (Washington State),  leading macroeconomist Nicoletta Batini, editor of The Economics of Sustainable Food (Elba, Italy) and veteran chef/purchaser Jeff Hetherington (Victoria, BC).

All the numbers in this episode are guaranteed to be crunchy,  eye-opening and practical.

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We’re giving the full field guide treatment to something that’s been a core element of professional restaurant operations for over 135 years. 

We’re looking at Escoffier’s Big Idea, the brigade system - the military-style hierarchy that serves to organize kitchen work into distinct stations. and sets up a leadership system responsible for making it all work efficiently. 

For a lot of reasons, the ongoing need for this foundational piece of modern restaurant culture is being questioned, mostly as to its value and relevance to the state of our industry in 2021. 

But can we overhaul it, or should it simply be replaced? Are there any viable alternatives?

Just a few of the questions host Robert Belcham will put to author Michael Ruhlman, chef/educator Julian Bond, industry activist Hassel Aviles and chef/operator Dave Gunawan. 

 Grab your toque, take your station and tune in.

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Making tasty food. Making friends. Never hard to do in the restaurant business.  But making a living?  Never as easy.  However,  there's a relatively simple solution available to every chef/operator most anywhere.

This edition of the Mise-en-Place Field Guide examines the living wage... what it can mean to everyone who works in this industry and how it can help establish the kind of fair and sustainable compensation everyone needs to thrive in their professional career.

Host Robert Belcham gets a tour of living wage principles from Anastasia French of the Living Wage for Families Campaign of BC.  He'll also be guided through the key steps two operators,  Paul Hadfield of Spinnakers (Victoria, BC) and Court Desautels (Neighbourhood Group, Guelph, ON) have used to successfully incorporate the living wage.

All this valuable peer-to-peer advice is also available for download in the free e-book edition of this Field Guide. 

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A fresh batch of podcasts demands a fresh goal.  Our sophomore season aims to do more than produce stimulating dialogue about progressive change - we aim to produce results.

Each episode will produce a field guide to the evolution of a key element in the career and workplace of the professional cook... also available as a downloadable e-book. 

The ideal topic to kick off this new approach is the one we talked about the most last season - the service-included or no tipping business model.

Host Robert Belcham welcomes back some familiar voices, Carl Heinrich of Richmond Station (Toronto) and Todd Perrin of Mallard Cottage (St.John's) to take stock of their progress for the field guide.  Also joining the show is Margot Baloro, GM and F&B director at Forage Restaurant (Vancouver) to explore a hypothetical scenario or two. 

COOKSCAMP - The Mise-en-Place Podcast is produced in Vancouver by the Chefs' Table Society of British Columbia, with support of media sponsor SCOUT Magazine.

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For the final episode of Season One of Mise-en-Place,  chef/host Robert Belcham looks back on the extraordinary Year That Was with the help of some returning guests. 

They include: from  Episode 1,  professor Bruce McAdams of the University of Guelph (ONT); Andrea Carlson, the award-winning chef-owner of Vancouver's Burdock & Co.: Todd Perrin, chef-owner of Mallard Cottage in St,Johns (NFLD) and chef Carl Heinrich of Richmond Station in Toronto. 

Mise-en-Place returns for Season Two in early 2021. 

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Just because the entire restaurant industry has been thrown for a giant loop by the pandemic, it doesn't mean that it can't come out smarter and stronger on the other side.

For Episode 8 of Mise-en-Place, chef/host Robert Belcham returns to a topic that can make a lot of that happen -  a no-tipping or 'hospitality-included' business model.

Already on the road to the Big Reset is chef Carl Heinrich, co-owner of Richmond Station, one of the bright lights of Toronto's Financial District. His iteration of hospitality-included restaurant operations has been receiving lots of attention...and not all of it welcomed. Carl and Robert walk through the challenges still on the table.

Someone who has publicly supported Carl's efforts is Dr. Sylvain Charlebois, an academic researcher in food systems at Dalhousie University, op-ed columnist for The Globe and Mail a/k/a The Food Professor.  He offers Robert his perspective on how this model also supports the socioeconomic recovery of the foodservice sector.

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Ask any cook what led them to undertake this always-challenging profession and you'll hear a variety of answers...from a memorable restaurant meal to an inspiring book.

Host Robert Belcham's featured guest, Michael Ruhlman, is the author of many staples of the professional cook's bookshelf, including the French Laundry Cookbook, Charcuterie, Ratio and The Making of a Chef.

The conversation ranges from the future of culinary education to the post-pandemic evolution of fine dining to the type of career 'toolkit' cooks need to thrive in an industry that, from certain perspectives, has changed irrevocably in 2020.

Mise-en-Place is produced by the Chefs' Table Society of British Columbia, with the generous support of RATIONAL Canada and media partner SCOUT Magazine.

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When staring down the challenges wrought by this miserable disruption to both our communities and restaurant operations, Mise-en-Place, the podcast for pro cooks by pro cooks, recommends copping an attitude, i.e. "Go big, or stay home."

In part 2 of a mini-series we're calling The Big Reset, chef/restaurateur/host Robert Belcham keeps both his mission and lively dialogue flowing on how to best update the restaurant industry's business model...the flaws of which are all too clear at this moment.

Joining him for this Zoom-enabled session are three Vancouver pros whose notable career success takes the front-of-house POV.  James Langford-Smith left Perth, Australia on his way through a varied hospitality career, which currently sees him as GM of two local hotspots,  BaoBei Chinese Brasserie and Kissa Tanto. Karri Green-Schuermans is the driving force behind one of the city's best bistro/bars, Chambar. Rounding out the group is Tim Pittman, Robert's management partner at Campagnolo, and a veteran of some of Vancouver's best tables.

The conversation also took place in the context of an online "Social" hosted regularly by the Chefs' Table Society of BC, who are pleased to present Mise-en-Place with the generous support of RATIONAL Canada and SCOUT Magazine. 

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Even with Cooks Camp 2020, the Chefs'Table Society's culinary jamboree, now moved to 2021, we're keeping its core mission alive with this podcast.  What is that mission? To enable and foster some long overdue dialogue about a sustainable future for both the professional cook and the restaurant/hospitality industry.

And, as many business leaders have already remarked, the current pandemic crisis, often called The Great Pause, may also provide an unprecedented opportunity to advance some of that positive change. Chef/host Robert Belcham calls it The Big Reset.

To kick-off our exploration of how that the typical restaurant business model can evolve, we've invited three leading chef/owners to discuss the Big Reset models they've already tested and installed.  Ottawa-born Amanda Cohen is chef/owner of Dirt Candy, a leading vegetable-only restaurant in New York City; chef Todd Perrin runs Mallard Cottage and the Inn at Mallard Cottage in St.John's, Newfoundland; and Australian native Adam Hynam-Smith brings his global culinary and business experience to Dispatch, a leading-edge sustainable restaurant in St.Catherines, Ontario. 

Join us for some thought-provoking, challenging and, yes, inspiring conversation about a better way forward for cooks and the business we love. 

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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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Even though the restaurant industry may not be returning to 'normal' after this current and unprecedented global event, some substantial changes were already on the agenda.

It's hard to overlook is how technology allows us to stay connected during the pandemic. And some of that connectivity is already available to help cooks get more work done…often in a low-carbon, future-friendly way. 

More high-tech, low-carbon gear is coming to commercial kitchens, both sooner than later and with consequences cooks need to talk about e.g. are the days of 'cooking with gas' numbered?

Host Robert Belcham started a physically-distanced conversation on that topic with Welbert Choi, executive chef of Forage Restaurant at The Listel Hotel, winner of several awards for its sustainable operations and menu, and Calgary-based Tyler Schwarz brings years of knowledge and experience in restaurant and hotel kitchens to his role as Director of Sales, Western Canada for RATIONAL Canada.  

There's also an update on COOKS CAMP 2020. 

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There's no doubt that putting Episode 3 of Mise-en-Place together was a challenge, mostly because its featured elements were recorded in late February before the world changed, especially for all of us in the restaurant industry.

Regardless, this episode discusses a very necessary change needed in the career path of all professional cooks: a shift away from the overheated, overworked 'macho' kitchen culture (epitomized by Gordon Ramsey et al) to one that welcomes diversity and supports a healthy work/life balance. 

Chef/host Robert Belcham explores this topic with Toronto-based trade journalist Ivy Knight, who hosts a series of travellng seminars titled The Industry Sessions, that have culture shifting and related upgrades as its primary goals.  Bringing another and more personal approach to eliminating 'bad-ass chef culture' is Vancouver chef/restaurateur Trevor Bird, who joins Robert along with his colleague Josh Gale.

And while Cooks Camp 2020 remains a go, there may be even more urgent need for the participation of Mind The Bar, a Vancouver-based organization created to help foodservice and hospitality staff find timely information and support with mental health and other workplace issues. Jonny Bridge talks about what his team will bring to camp. 

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In this episode, chef/host Robert Belcham is joined by Andrea Carlson (Burdock & Co., Harvest Community Foods) and Brian Luptak (The Acorn, Pacific Institute of Culinary Arts) for a feature conversation on the future of local food systems...and the professional cook's role in securing that future.

For the view from the farm gate, Robert calls Susan Davidson (Glorious Organics) to get an explanation of modern agriculture in five minutes or less.  For a deep-dive into another tasty resource,  chef Poyan Danesh (Ocean Mama Seafood) steps into the Walk-in Confessional to testify to the future of ocean-to-table menus.

And Top Chef Canada champion Nicole Gomes (Cluck'n'Cleaver) drops by to share her hopes and plans for CooksCamp 2020.

Mise-en-Place, the Cooks Camp podcast, is presented by the Chefs' Table Society of British Columbia with the generous support of RATIONAL Canada and media partner SCOUT Magazine. 

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In this episode's featured conversation, chef/host Robert Belcham talks about the changes coming (and needed) to education for the next-generation of professional cooks. His guests are Tony Minichiello, chef/owner of Northwest Culinary Academy (Vancouver, BC) and Bruce McAdams, Associate Professor at the School of Hospitality, Food and Tourism Management at the University of Guelph (Guelph, ON). 

Plus, it's the debut edition of the Walk-in Confessional, a share-what's-on-your-mind opportunity for chefs everywhere.  First one in is well-known Vancouver chef/opinionator Robert Clark (C, The Fish Counter).

And Shawna Gardham, executive director of the Chefs' Table Society of BC, offers a preview of a special event for all Canadian cooks, CooksCamp2020.

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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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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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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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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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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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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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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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