Mise en Place - the Podcast · Robert Belcham of the Chefs Table Society of BC

Ryan Fogarty

·1 hr 41 min·5 clips

Robert Belcham reveals this is the first time he's interviewed someone who makes tools specifically for the hospitality industry.

This episode features host Robert Belcham interviewing Ryan Fogarty, a craftsman who creates specialized tools for the hospitality industry. Belcham highlights this as a first-time conversation on the podcast with a maker catering specifically to chefs and restaurants. The discussion stems from Belcham discovering Fogarty's work during the COVID-19 pandemic through other podcasts and mutual industry connections. The episode opens with Belcham promoting Cook's Camp, an exclusive industry event held at Northarm Farm in Pemberton, British Columbia, on September 10th and 11th. He emphasizes the event is closed to both the public and media. Belcham records the podcast at a facility near the Production Way SkyTrain station in British Columbia. Ryan Fogarty's craft involves making custom knives and pans for culinary professionals. Fogarty operates his workshop from a location referred to as a deep, dark souk. Belcham shares a personal affinity for souks, specifically mentioning E-Souk Park as a favorite from his time on Vancouver Island. Belcham expresses significant enthusiasm for Fogarty's products, describing them as "really cool shit." The host's prior familiarity with Fogarty came through friends in the industry who own knives made by the guest. Belcham positions this interview as a unique departure from his usual conversations with chefs, sommeliers, and restaurant owners. The episode is framed around exploring the niche craft of building professional kitchen tools. A memorable detail is the auditory backdrop of the SkyTrain occasionally passing by the recording studio. The tone is casual, enthusiastic, and conversational, marked by Belcham's candid and excited delivery. The style is interview-based, focusing on a deep dive into a specific artisan's craft within the food world. This episode would appeal to culinary professionals, tool enthusiasts, and listeners interested in the behind-the-scenes craftsmanship of restaurant equipment. Listeners seeking a highly structured or debate-driven format might find the informal and promotional opening less engaging.

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