On this week's episode we have long time chef and educator Ben Kiely. Head instructor at the Pacific Institute of Culinary Arts here in Vancouver. His many years of cooking in England and across Europe led him to Greece where he found himself falling for a Canadian woman and he followed her back to Vancouver and they started a family. A story as old as time. Especially for a cook. I hope you enjoy Ben's insights on this business and industry at large. I really enjoyed chatting with him. 

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Hailing from Manchester England, Chef Andre Richardson, is a quiet giant. A chefs Chef, so incredibly respected by the restaurant community and his peers, that lives for the work and the craft. We sat down and had a chance to chat about his time here in Vancouver and opening and running some very Iconic Vancouver restaurants. I hope you enjoy our chat as much as I did. 

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On this week's Podcast we have Community advocate and Farmer Tomer Rockman. Tomer's story is inspiring for anyone looking to find their own place in this world. I was struck by Tomer's curiosity and tenacity for knowledge and his story of just learning and trying to understand what interests him and what can make a dramatic impact on people and our community. I hope you enjoy our chat. 

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On this week's episode we have the community advocate, social impact provocateur, and speaker, Mark Brand. He is also an accomplished barman, restaurateur and Dj, and has made an indelible mark on the culinary and hospitality scene across North America. I was lucky enough to get to sit down and chat about his work, his history and the future. His infectious personality has helped him facilitate real positive change for people in Vancouver and now his home town of Halifax. From school lunch programs, feeding literally thousands of children everyday, to his long established Greasy Spoon dinners that have brought together some of the best chefs in Canada to cook for a good cause. I hope you enjoy our chat as much as I did. 

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On this weeks podcast we have longtime supplier and hospitality veteran Jenice Yu of EatFish.ca Jenice comes from a very strong food and supply chain background, she has been part of it most of her life. Her family, seafood wholesalers themselves, set the stage for Jenice's life long passion for fresh and delicious seafood. We chat about her experiences, her working for Bruno Marti and becoming an extremely successful entrepreneur herself. I hope you enjoy our chat.

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On this weeks episode, we chat with Certified Master Chef and Educator Tobias Mcdonald. Currently on faculty of Culinary Arts at Vancouver Community College. Tobias and I discuss his time her in Vancouver going through his apprenticeship and working with very strong mentors such as JC Felicella, Scott Jaeger and Bruno Marti. We then go through the challenges of the Certified Master Chef program and potential pathways to improve the entire Red Seal and cook training system. I hope you enjoy the chat as much as I did. 

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On this episode we recap some of the highlights of this years COOKSCAMP that happened about 3 and half weeks ago. We are all still floating on the good feeling from this years absolutely epic event. We chat about some of the past ones and look towards the future and what COOKSCAMP is becoming. Unanimously, our best on yet and we can't wait to start planning for next September. 

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On this podcast we talk about the recently announced opening of the brand new Chefs’ Table Society of BC Culinary Commons.  a brand new brick and mortar space built as a new community hub for our Culinary and Hospitality people throughout Vancouver, British Columbia and Canada. The Commons will have a large reference library, archive of menus and restaurant memorabilia, an event space, continuing education, podcast studio, not for profit incubator, and so much more. Officially opening October 14th.

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On this weeks episode we have Executive Chef of the Fairmont Pacific Rim, Damon Campbell. A native Vancouverite with very deep ties to our whole Culinary community. We have a great chat about the business of being a Chef at a hotel, the Culinary Teams and where technology is helping in the kitchen. I hope you enjoy our conversation. 

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On this weeks episode, an absolutely massive announcement from the Chefs' Table about the brand new Commons by CTS space. Also we have a long time friend of mine and of the CTS, Chef Brodie Swanson of the Haida Nation. We chat about his history, wild foods, fishing, foraging and indigenous agriculture. I hope you enjoy the show. 

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