About this episode
A fresh batch of podcasts demands a fresh goal. Our sophomore season aims to do more than produce stimulating dialogue about progressive change - we aim to produce results.
Each episode will produce a field guide to the evolution of a key element in the career and workplace of the professional cook... also available as a downloadable e-book.
The ideal topic to kick off this new approach is the one we talked about the most last season - the service-included or no tipping business model.
Host Robert Belcham welcomes back some familiar voices, Carl Heinrich of Richmond Station (Toronto) and Todd Perrin of Mallard Cottage (St.John's) to take stock of their progress for the field guide. Also joining the show is Margot Baloro, GM and F&B director at Forage Restaurant (Vancouver) to explore a hypothetical scenario or two.
COOKSCAMP - The Mise-en-Place Podcast is produced in Vancouver by the Chefs' Table Society of British Columbia, with support of media sponsor SCOUT Magazine.
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