Mise en Place - the Podcast

This episode features an interview with chef Angus An, discussing his background as an immigrant from Taiwan, his journey into cooking, and his successful Thai restaurants including Minam.

The host welcomes listeners to the Mise en Place podcast, discusses the hospitality-focused Commons building, and teases upcoming events like the Chowder Cup and Cooks Camp.

Host Robert Belchum interviews chef Sean Cousins, discussing his career in Vancouver's culinary scene and reminiscing about their shared history.

This episode features an interview with Christina Diaz, founder of Mojiana Coffee in Vancouver, discussing her coffee business and the community space at the Commons, as part of a collaboration for International Women's Month.

Host Robert Belchum interviews executive chef Todd Perrin about his participation in the cornucopia event in Whistler and his culinary career.

Host Robert Belcham interviews his old friend Lucas Syme about a menu from Palazzo del Duomo in Italy, discussing their culinary experiences and connections.

This episode of Mise en Place features an interview with chef Quang Dang, discussing his culinary journey from starting in the dish pit to becoming a respected chef.

Host Robert Belcham introduces the new culinary space and welcomes Chef Ben Kiely for an interview on the Mise en Place podcast.

This episode features an interview with chef and restaurateur Emad Yacoub, discussing his career and work in Vancouver's culinary scene, alongside announcements for upcoming events like the Chowder Cup and Cook's Camp.

Host Robert Belchum interviews executive chef David Spite about his background, growing up in Vancouver, and what inspired his 30-year career in the restaurant industry.

This episode features an interview with Madge Lee from Goldilocks Bakery in Vancouver as part of the Le Doms Collaboration series, discussing the bakery and hospitality topics.

This episode features an interview with James Grass, an Australian chef known for his 'mates on crates' social media presence, discussing culinary topics and promoting Cook's Camp training event.

This episode of Mise en Place features host Robert Beltram discussing upcoming hospitality events like Apprentices of the Year and Cook's Camp before introducing his guest.

This Christmas episode features host Robert Belcham interviewing his friend and chef Ron McKinlay about his recent travels, cooking experiences, and holiday plans.

This episode features an interview with chef TJ Conwi, exploring his background, career journey, and entry into the culinary industry.

This episode features an interview with Mo Jessa, President Emeritus of Earl's Restaurants, discussing the history and success of one of Canada's most prominent restaurant companies.

This episode features an interview with Kai Coroll, co-owner of Ask Pablo cocktail bar in Kelowna and Om Izakaya, discussing his new restaurant opening and experiences in the hospitality industry.

This episode features a discussion about the CTS Commons culinary space, its partnership with Bargreen Ellison, and the vision behind this community-focused culinary initiative.

This episode features an interview with Executive Chef Roger Ma, discussing his 10-year journey with Boulevard restaurant and his involvement with the Chef's Table Society of British Columbia.

The host introduces the podcast, promotes an upcoming chef industry conference called Cook's Camp, and reminisces about first meeting a guest at a watershed event on Vancouver Island.

Host Robert Belcham interviews Robin Kort of Swallowtail Adventures about her culinary career in Vancouver and their connection through Cook's Camp.

This episode features an interview with Shaun Layton from Como Taparia, discussing his background and connection to the host within the culinary industry.

This episode promotes the Commons hospitality community and upcoming events like Chowder Cups and Cook's Camp, with a brief introduction to a guest named Adam Pegg.

Host Robert Belcham interviews Tomer Rockman, a food industry adjacent professional, discussing his background from Israel and Toronto, and his move to BC during COVID.

Host Robert Belchim interviews Chef Instructor Tobias McDonald about his culinary background, including his origins in the Kootenays and his work with Bruno, in this episode of the Mise en Place podcast.

This episode features a recap of Cook's Camp with CTS leadership discussing their roles and the impact of this culinary education event.

This episode features an interview with Meeru Dhalwala and Shira Blustein, two respected restaurateurs, discussing their experiences and contributions to the culinary industry.

This episode features an interview with Chef Lesley Stav, exploring her background and journey in the culinary industry, connected through the Cook's Camp event in British Columbia.

This episode introduces upcoming events and initiatives from the Chef's Table Society, including Cook's Camp in Pemberton, while promoting involvement in the culinary industry movement.

This episode features an interview with Alex Kim, a chef who recently took a position at the Five Sails restaurant in Vancouver and has been making waves in the culinary scene.

This episode introduces the launch of the CTS Culinary Commons and features an interview with Chef Damon Campbell, discussing his culinary career and connection to the Chef's Table Society of British Columbia.

This episode features an interview with chefs Devon Latte and Lucas Johnston, co-owners of the newly opened restaurant Nero Tondo, discussing their journey and parallels with the host's own restaurant-opening experiences.

The host introduces the new Bar Green Ellingson building as a community space for various activities and promotes the upcoming Cook's Camp event at North Arm Farm.

This episode features an interview with chef Andrew Richardson, discussing his culinary career, legendary reputation, and his restaurants Alisa and Chin Chin in Vancouver.

Host Robert Belcher introduces a new podcast studio and teases an interview with Calen McNeil, part owner of the restaurant Zambri's, discussing his culinary ventures and fast food business.

This episode introduces free resources from the Chef's Table Society, including a Restaurant Culture Shift Toolkit with HR tools and reference maps for farmers and business support in the hospitality industry.

This episode introduces the podcast and promotes Cook's Camp, a culinary event in British Columbia, while teasing an upcoming interview with a chef.

This episode introduces Chris Andraza, executive chef of Lift Bar and Grill, discussing his involvement with the Chef's Table Society and promoting the Cook's Camp hospitality industry event.

This episode of Mise en Place features host Robert Belchum introducing guest Patrick Hennessy, discussing the Chef's Table Society's Cook's Camp event and exploring connections in Vancouver's culinary industry.

Host Robert Belcham interviews Jenice Yu, a fish purveyor from eatfish.ca, about her background in the restaurant business, including her family's seafood company in Hong Kong and her journey in Vancouver's culinary scene.

This episode features Chef Ron McKinley discussing his background and connection to the Burnaby area, with mentions of the Chef's Table Society and the upcoming Cook's Camp event.

The host introduces the podcast, thanks culinary organizations, promotes Cook's Camp, and teases an upcoming interview with Patrick Gayler.

Robert Belcham introduces the Chef's Table Society's Commons space in Vancouver, highlighting its resources for chefs and promoting the upcoming Charter Cup seafood chowder event.

Host Robert Belchum interviews chef Raymond and front of house manager Richard Ma from the popular Vancouver hole-in-the-wall restaurant Northern Cafe.

Host Robert Belchum interviews Mark von Schellwitz, Western VP of Restaurants Canada, discussing his background and perspectives on the hospitality industry including tipping practices.

Host Robert Belcham introduces an episode featuring Ryan Fogarty, a maker of custom tools for the hospitality industry, highlighting his unique role and location in a souk.

Robert Belcham hosts the podcast on location in Kelowna at a chef conference, interviewing Rod Butters with light-hearted banter and promoting upcoming events like Cook's Camp.

Host Robert Belcham interviews retired chef Ronald St.Pierre in the Okanagan, discussing his storied career and promoting Cook's Camp 2025, a key hospitality conference in British Columbia.

enough because it was just a love fest and everybody got along so well and everybody was so well behaved and it was just so much fun and so much good food

This episode features an interview with Ali Finn, co-owner of Cream Pony, discussing the journey of opening a new restaurant and insights into the restaurant industry.

Mise en Place host Robert Belcham interviews Michel Jacob about beginning a restaurant apprenticeship at 14 in Strasbourg and building Le Crocodile in Vancouver.

Host Robert Belcham introduces the podcast and community hub, then teases an interview with a guest in the restaurant industry.

Host Robert Belcham discusses upcoming events and encourages involvement in the Chefs' Table Society of BC.

Host Robert Belcham interviews restaurateur Sean Heather about his career and insights into the restaurant industry.

Host Robert Belcham interviews industry leaders about career and business issues in the professional hospitality scene, with a personal ad for Glorious Organics.

Host Robert Belcham interviews the founders of East Van Roasters, a coffee and chocolate company that also supports women at risk.