The Chefs’ Table Society of BC (CTS) launches its first podcast Mise-En-Place, celebrating the professional cook with a look to the future of the industry through honest discussions about the complexities and creativity of the culinary industry.
Mise-en-place is an integral part of the cooking process, especially within the professional culinary industry. It’s a French phrase which means “everything in its place” and it’s now also the name of a brand new podcast series from the Chefs’ Table Society of BC which 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.
Episode one covers the changes to culinary education based on the needs of industry and the next-generation of professional cooks with guests 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). These industry leaders come together to discuss trends in who is applying, what they need and expect in a workplace, and the drive that being a professional chef requires, as well as, why mentorship is an important aspect to continuing education for all working chefs.
During the discussion in the inaugural episode, Belcham pointedly summarizes that “We’re all in agreement our biggest resource is the people that are working in the restaurant business”. It’s this biggest resource that will come together monthly through the podcast in order to find solutions and drive the industry forward.
The first episode debuts a 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
Each episode until September 2020, will also give insight into CooksCamp2020, as well.
Mise-en-Place, a podcast by cooks for cooks created by the Chefs’ Table Society of BC, produced by The Next Course and brought to you through the generous support of Rational Canada. Now available on Itunes and through podcast apps.