About this episode
Ask any cook what led them to undertake this always-challenging profession and you'll hear a variety of answers...from a memorable restaurant meal to an inspiring book.
Host Robert Belcham's featured guest, Michael Ruhlman, is the author of many staples of the professional cook's bookshelf, including the French Laundry Cookbook, Charcuterie, Ratio and The Making of a Chef.
The conversation ranges from the future of culinary education to the post-pandemic evolution of fine dining to the type of career 'toolkit' cooks need to thrive in an industry that, from certain perspectives, has changed irrevocably in 2020.
Mise-en-Place is produced by the Chefs' Table Society of British Columbia, with the generous support of RATIONAL Canada and media partner SCOUT Magazine.
Get every episode summarized
Each time Mise en Place - the Podcast publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
