Rephonic
Artwork for Mise en Place
Vancouver
Cook's Camp
Hospitality Industry
Culinary Education
Texas Barbecue
Chefs' Table Society Of BC
Oysters
Mental Health
British Columbia
Mentorship
John Bates
Austin, Texas
Chefs' Table Society
Food Sustainability
Jobs In Hospitality
Poplar Grove Winery
Ocean Wise
Michelin Star
Interstellar BBQ
UBC

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 lands... more

PublishesWeeklyEpisodes143Founded6 years ago
Number of ListenersCategories
BusinessArtsCareersFood

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Artwork for Mise en Place

Latest Episodes

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 re... more

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 loc... more

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. Thi... more

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, ... more

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Recent Guests

Robert Clark
Order of Canada recipient, sustainability champion, chef
Sea Restaurant / Ocean Wise / Vancouver seafood community
Episode: Robert Clark
Jamie Maw
Food editor of Vancouver Magazine and longtime food writer
Vancouver Magazine
Episode: Jamie Maw
Malindi Taylor
Head Potwasher, Marketing, Restaurant Director, member of the family
Taylor Shellfish Farms (Washington)
Episode: Malindi Taylor
Jonah Joffe
Executive Chef of Bar Bravo and soon-to-be-open Barnacle
Bar Bravo / Barnacle
Episode: Jonah Joffe
Michel Jacob
Chef, founder of Le Crocodile (Vancouver), veteran of Vancouver's French dining scene
Le Crocodile; Vancouver's culinary community
Episode: Michel Jacob
Caren McSherry
Owner of Gourmet Warehouse / former cooking school founder
Gourmet Warehouse (Gourmet Garage)
Episode: Caren McSherry
Warren Chow
Executive chef at Wildlight
Wildlight (Pattison Food Group)
Episode: Warren Chow
Cristina Dias
Founder of Mogiana Coffee
Mogiana Coffee
Episode: Cristina Dias
Jane Ruddick
Dr. Jane, food safety expert
Canadian Pacific Airlines / Food Safety consultant
Episode: Dr. Jane Ruddick

Host

Robert Belcham
Host of Mise en Place - the Podcast; connected with industry groups in British Columbia

Reviews

4.7 out of 5 stars from 41 ratings
  • I’m not a chef

    Nor do I ever intend to become one. That being said, I love and miss a good restaurant, and I can’t wait for their reopening. Even if not the original intent of the podcast, it has turned into an inside look at what restaurants are going through and may become post COVID. Expect insider jargon and attitudes, be prepared to google some terms, but the guests, host and topics are all stellar if you are curious at all about the industry.

    Apple Podcasts
    5
    erdooooogan
    United States6 years ago
  • Smart conversation

    It’s so refreshing to have an utterly un-bro restaurant conversation between some very smart people.

    Apple Podcasts
    5
    Goggles Paesano
    Canada6 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Smart conversation with utterly un-bro restaurant dialogue between smart people.
Inside look at what restaurants are going through with insider jargon and attitudes; guests and host are stellar if you're curious about the industry.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#38
Canada/Arts/Food
Apple Podcasts
#243
Canada/Arts
Apple Podcasts
#74
Netherlands/Arts/Food
Apple Podcasts
#155
Ireland/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

Ali Finn
Q: When did the crucial turn happen that helped stabilize and grow the business?
The pivotal shift came when Chen, a pastry chef with CPA training, joined the team, took over kitchen operations, and later became a business partner, enabling scalable systems and financial control.
Ali Finn
Q: How did the idea for Cream Pony start and what were the early steps to turning it into a business?
Ali explains that her mother, a nonprofit worker, became a 'go-getter' who started experimenting with donuts at home and gradually explored locations until they found a viable business opportunity, despite little prior restaurant experience.
Jamie Maw
Q: What is the future of the restaurant business, and what does your personal path look like beyond traditional journalism?
There will be a continued emphasis on simplicity and quality, mentorship, and sustainable business models. Jamie envisions writing another book, potentially about Okanagan wineries, while remaining engaged in mentoring and industry dialogue through CTS and related platforms to nurture the next generation of professionals.
Jamie Maw
Q: How did you stumble into food writing and what shaped your career trajectory?
A blend of exposure to food through my mother, early journalism opportunities, and a shift from corporate marketing to food writing. Working with Rhonda May and Jim Sutherland opened doors to City Food, Van Mag, Globe and Mail, and broader investigative pieces that explored the economic and cultural aspects of dining, laying the groundwork for a lifelong career in culinary journalism.
Jamie Maw
Q: What advice would you give to a young restaurateur or a young chef nowadays to be successful?
Find mentors, do thorough research, and let your passion guide you. Build a strong support network through organizations like the Chefs' Table Society, and ensure you have mentors who can provide practical guidance. Be prepared for burnout and prioritize sustainable practices, fair compensation, and long-term dedication over short-term gains.

Audience Metrics

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Frequently Asked Questions About Mise en Place

What is Mise en Place about and what kind of topics does it cover?

A show focused on the realities of running and shaping professional kitchens, with deep-dive conversations that uncover career paths, business challenges, and leadership in hospitality. Episodes frequently center on workplace culture, post-pandemic adaptation, staff development, supplier relationships, and community engagement, anchored by Vancouver-area chefs and restaurateurs. It tends to attract industry insiders and food-business professionals seeking practical insights, mentorship angles, and candid perspectives on managing teams, finances, and growth in a competitive market.

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How many episodes of Mise en Place are there?

Mise en Place launched 6 years ago and published 143 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Mise en Place?

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What guests have appeared on Mise en Place?

Recent guests on Mise en Place include:

1. Robert Clark
2. Jamie Maw
3. Malindi Taylor
4. Jonah Joffe
5. Michel Jacob
6. Caren McSherry
7. Warren Chow
8. Cristina Dias

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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