Show Notes
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. ...
More from Mise en Place - the Podcast
On this weeks podcast we have Owners of a magical country restaurant called Wild Mountain Food and Drink, It is located in Sooke, just a short drive from Victoria. I beautiful fishing town on the south west coast of Vancouver Island. We get to chat about their place, some history of the Victoria and Sooke dining scene, SlowFood, the Island Restaurant Collective and what it is like to have a business partner who is also your spouse. It was a fantastic chat. I have such an affinity for people f...
On this weeks podcast we have Owner/ Operator and jack of all trades, of Bar Bravo and Barnacle, Jonathan (Jon) Merrill. He talks about how he caught the restaurant bug and has been deep in it ever since. Jon also talk about bootstrapping the opening of Bravo and how the business of having a restaurant in 2026 is going. I hope you enjoy the chat. Send us your feedback
After a short hiatus, we are back to talk about the greatest hospitality event on the planet, COOKSCAMP. Also I explain a New Chefs Code of Conduct. Where it came from and what it could mean to the industry. Send us your feedback
On this week's Podcast we have L'Abattoir Executive Chef Jasper Cruickshank. Japser has worked with some of the best in the business. Bruno Marti, Tobias McDonald, Alex Chen, Roger Ma, to name a few. His pedigree and attention to always pushing to be better has taken him far in his career. He has a a lot of really great advice for young cooks, from finding the right mentors to having the right mindset for success. I hope you all like our chat. Send us your feedback
On this weeks podcast we have a returning guest, Professor Bruce McAdams. He is a tenured academic, teaching and researching at the School of Hospitality, Food and Tourism, University of Guelph in Ontario. A career restaurant pro with a really varied skill set, who decides to change gears, becomes an academic and studies ways to figure how to truly change the hospitality sector from a more disciplined and scientific perspective. We dive into tipping as he is the foremost expert on the matter ...