Mise-en-Place

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.Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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.Send us your feedback

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.Send us your feedback

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.Send us your feedback

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. Send us your feedback

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.Send us your feedback

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. Send us your feedback

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 .Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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. Send us your feedback

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.Send us your feedback

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. Send us your feedback

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. 

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. 

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. 

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. 

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.