Mise en Place - the Podcast

This week’s episode perfect for ending the old year or kicking off the new one depending on when you tune in. This episode features two of the key operators behind a true Vancouver institution: Chef Raymond Mah and front of house manager Richard Mah from the Northern Café.A beloved diner since 1949 the Northern Café came under the Mah family’s ownership 17 years ago. Patriarch Jimmy Mah and his wife Connie both seasoned restaurant veterans were looking for a way to stay active in retirement. Word quickly spread about the excellent food and Jimmy soon called on his son Raymond an accomplished fine dining chef to lend a hand whenever possible. That collaboration elevated the menu even further drawing bigger crowds.Then Richard the other son and a longtime marketing and advertising executive based in Japan decided it was time for a major life change. Wanting his children to grow up in Canada he moved his family back home and joined the family business as well.I’ve always had a soft spot for classic diners. They take me back to childhood road trips with my dad long haul trucking runs filled with simple soul satisfying food made with real care and love. The Northern Café delivers exactly that 75 years of lived in character genuine hospitality and food that feels like home.The Mah family truly understands what hospitality means: a warm smile, remembering your name, attentive service, delicious plates, and the irreplaceable history that fills the space. It’s an authentic experience that many Michelin starred restaurants could only dream of capturing.Send us your feedback

On this Special Christmas Podcast we have our friend, outspoken Chef Ron Mckinlay. Having just come off a year of touring through Europe and US and finishing up at a special Guest Chef Spot at Published on Main with Chef Gus, Ron joins us on the podcast for a catch up. We discuss his time going from guest Chef spots from Atlanta, Philly, Austin, Chicago, Nashville and Vancouver. I have missed some spots for sure. We chat about protocol as a guest Chef and as the Chef inviting someone to come do a dinner. Ron tell it like it is, as he always does, no sugar coating, just down to business.  I hope you enjoy our chat as much as I did. Merry Christmas!Send us your feedback

On this weeks episode we invited long time front of house industry veteran and now media creator, James Grass to the podcast. After learning the trade of hospitality from some of the best in BC, James started his own business, showing what he learned so well. That slowly morphed into his early ideas for Chefs' Favourites and Mates on Crates. It has become the go to platform to get the word out about what is happening in the food scene in Vancouver. The Chefs Favourites team has big plans to expand their reach and continue the amazing work in other cities and beyond. I hope you enjoy our chat and make sure to check it out on instagram. Send us your feedback

A Vancouver born native, Chef David Speight fell in love with our industry as most of us have, out of need and then finding purpose and meaning in the cooking and hospitality. After cooking and running some larger restaurant operations, he was presented with the opportunity to run the behemoth that is GM Place and did so successfully at the same time that the Canucks had their best years. Coincidence, I don't think so. Then he left for the biggest challenge of his career, running all the food operations at the University of British Columbia, with potentially 70000 people eat everyday. His passion for food security, potential food waste and sustainability has put his at the forefront of Chefs who are feed ing so many people and considering all factors involved with that process, not just the cooking. I hope you enjoy our chat.Send us your feedback

On this weeks podcast I have the opportunity to sit down with President and CEO of Glowbal Restaurant Group. As a young eager and ambitious immigrant from Egypt, Emad moved to Canada in the 1980's. His humble beginnings as a breakfast cook in a very busy hotel, took him to be a very successful Chef and then restauranteur. His constant drive for hospitality and sharp business sense has grown the Glowbal Brand to 8 restaurants and the 9th coming in 2026. From his stories of the highs and lows of the hospitality industry, I hope you understand and take away some of his hard earned lessons of running a business and that at the end of the day its always about people. Send us your feedback