Episodes
145
Latest episode
Jun 2026
Language
EN-US
Mise en Place - the Podcast, is produced and hosted by Robert Belcham in conjunction with the Chefs' Table Society of BC. This unique Podcast features ‘deep dive’ conversations with industry leaders on career and business issues that define the life of the professional hospitality person. The guests we talk to with offer real insights into the inner workings and not often explored restaurant landscape in British Columbia. We hope you enjoy the show and don't hesitate to reach out via instagram @robertbelcham1 to ask questions or add comments about the content.
This episode is part 2 of my conversation with longtime hospitality pro and wine expert Kurtis Kolt. In this part we talk about mental health, the state of the industry, tipping and where he sees the industry going. All very insightful takes. I hope you enjoy our chat. Send us your feedback
In this week's podcast we have a two parter. Kurtis Kolt has been a front of the house legend and sommelier in BC for as long as I have been in Vancouver. Originally from Ontario, he has called Vancouver home for a very long time. His love for wine and our industry permeates everything he does. As one of the founders of Top Drop Vancouver, Kurtis and his partners have built one of the most prestigious wine events in western Canada. Highlighting some of small boutique wineries from around the world that are doing things differently than the big operators. We had so much to talk about I decided to split our conversation into two parts. I hope you enjoy them both. Send us your feedback
On this weeks podcast, we have a very old friend and Industry veteran Luke Kennedy. Vancouver born, starting as a young eager dishwasher at a local North Van place to working in Michelin starred kitchens in Europe to opening Daniels Boulud's first restaurant in Toronto. We chat about his story in the business and in and outs of this amazing industry. Luke has also been involved with COOKSCAMP as our "Pitt Boss", the go to guy to help the different Chefs cook over the charcoal pits and BBQ's. I hope you enjoy our chat. Send us your feedback
On this weeks podcast I am happy to have on Coulson Armstrong, Culinary Director of Our House Hospitality, based out of Toronto, Ontario. Coulson grew up on a farm and has an incredibly deep love for agriculture and utilizing the best he can find locally. He trained here and Canada and like a lot of friends of the podcast, he fell in love with the business of food and travelled to see the world through the eyes of a cook. His experiences and passion brought him in contact with another great Canadian Chef, Matty Matheson and they started working to gather and making restaurant dreams come alive. Matty's Patty's, Rizzo's House of Parm, Iron Cow, Matheson Food Company and the flagship Prime Seafood Palace, all now thriving and making delicious food in Ontario, with dreams of expansion. I also have to mention like many great Canadian Chefs, he had his turn on Top Chef Canada and won. No easy feet for anyone. I hope you enjoy our chat as much as I did. Send us your feedback
On this podcast we have cook, Chef, sustainability expert, Order of Canada Recipient, Robert Clark. Originally from humble beginnings in Gaspé Quebec, making his way through the kitchens of Toronto, to around the world and ending up in Vancouver. This is where Robert, turned his passion for great product into his lifelong work in seafood sustainability. A great Chef, a voice and and advocate for our industry and still always asking the hard questions. I hope you enjoy our chat.Send us your feedback
Mise en Place on the Road. On this weeks podcast, we are recording is sunny, windy, rainy, overcast and beautiful St. Johns Newfoundland. We are joined by a true native son, fourth generation Newfoundlander, Chef Todd Perrin of Rabble Restaurant in St. Johns. We chat about the sights, some of the history and what it is like to run a restaurant in St. Johns in 2026. I hope you enjoy our chat. Send us your feedback
On this week's episode we have a many of many hats on the podcast. From a rugby player and cement truck driver to a builder a writer, a founder of the Chefs' Table and a person I call a friend Mr. Jamie Maw. Former food editor of Vancouver Magazine, retired but never stopping. I have wanted to get Jamie on the podcast for a long time. His insights into the Vancouver and Canadian dining scene are second to none. He knows everyone in the business and has been a Champion of the Canadian food scene worldwide for decades. I hope you enjoy our chat, and I will have to have him on again soon as I know I only scratched the surface. Send us your feedback
On this weeks podcast I have a 5th generation Shellfish Farmer, Malindi Taylor. The Taylor name is synonymous with some of the best oysters in the Pacific Northwest and they also own and run Fanny Bay Oysters, their shellfish farm north of Nanaimo on Vancouver Island. They also own and operate many restaurants in Washington and in Vancouver. The one here is Fanny Bay Oyster Bar & Shellfish Market. The best place for fresh oysters and a bottle of wine in town. I hope you enjoy my chat with Malindi and get a glimpse of her unbridled passion for the business and all things shellfish. Send us your feedback
On this weeks episode I am very happy to have Jonah Joffe of Bar Bravo and soon to be opened Barnacle at the brand new Time out Market. Jonah has garnered a real great reputation with how he runs his kitchen and how he does an amazing job with fish. I hope you enjoy our conversation and head over to Fraser st and sit at his bar, enjoy some sunshine and a cold beer. Send us your feedback
In this industry we speak of great Chefs and amazing restaurants, but there is an upper echelon of space reserved for the real Titans of our Industry. I am very happy to introduce you to a chef who has been at the top of Vancouvers food scene for 40 years. Chef Michel Jacob. He sold his world famous restaurant Le Crocodile to his former young cook, Chef Rob Feenie, two years ago and it looks like Michel is enjoying his retirement. I really hope you enjoy our conversation as much as I did. Michel is a gentleman and Chef.Send us your feedback
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