Awesome new podcast dives into the lives of our B.C. Chefs
We live in a day when the spotlight shines rightfully on both our food producers and food creators. Because really, what would we do without them? Want to get into the head of a chef? A new B.C.-based podcast is going to do just that.
The Vancouver Chef’s Table Society (CTS) is a very progressive, impressive group of chefs that support innovative and sustainable programs to inspire and educate their community, producers and the local food industry. Through their efforts, consumers are introduced to our amazing community of farmers and artisans behind the incredible bounty that our B.C. chefs are able to draw from and educated to celebrate them. They have two new initiatives on the go. One is a podcast and the other is a sure to be legendary ‘industry-only’ event called Cook’s Camp.
The exciting new podcast series launched Feb. 4 and is hosted by celebrated Vancouver chef Robert Belcham. Cleverly named ‘Mise-En-Place’ (a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you begin the cooking process), the theme of the podcast is to celebrate the professional cook with a look to the future of the industry through honest discussions about the complexities and creativity of the culinary industry.
“The Chefs’ Table Society of B.C. aims to create a dialogue within the culinary industry and collaboratively find solutions to the biggest issues facing the industry in 2020. Podcast host, restaurateur and CTS president Robert Belcham welcomes Canadian cooks into the studio to discuss a variety of topics related to their profession, from education to sourcing to the reality of costs related to the industry. These conversations will lay the groundwork for building together a healthy, sustainable future for the culinary profession in a rapidly-changing world. Mise-en-Place is produced by The Next Course and brought to you through the generous support of RATIONAL Canada,” according to a news release.
The series will provide insights into the intense, creative world of the chef and promises some insider mementos like the recurring feature, the “Walk-in Confessional.”
“Almost all cooks retreat to the walk-in cooler to let off steam or share a quiet moment. Mise-en-place is inviting well-known chefs to ‘chill’ and share what’s on their mind these days. Vancouver chef Robert Clark, never shy with an opinion, sets a fine example in Episode One. The invitation is also out to cooks across Canada to submit their suggested topics (by email) and join the dialogue,” according to the release.
About the Chefs’ Table Society of B.C.
The Chefs’ Table Society of British Columbia (CTS) is a province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. CTS supports innovative and sustainable programs that will inspire, educate and nurture our chefs, our producers and our local food industry. CTS promotes standards of excellence with the aim of enhancing the reputation of our regional cuisine.
About Cooks Camp
Presented by the Chefs’ Table Society of B.C. in support of its upcoming, highly anticipated Culinary Library project, Cooks Camp will be the first event of its kind in Canada. A two-day industry only event will bring together cooks from across Canada for in-person discussions, seminars, mentorship and the largest family meal.
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