Mise en Place - the Podcast

• Rod Butters

  On this weeks episode of  Mise en Place - The Podcast. Today, we’re honored to introduce a true icon of Canadian cuisine, Chef Rod Butters. Hailing from Port Coquitlam, British Columbia, Rod’s journey is one of resilience and reinvention—think a sidelined baseball scholarship turned culinary calling. He cut his teeth at Toronto’s legendary Scaramouche Restaurant, honed his craft with Four Seasons and Shangri-La Hotels, and made waves as a senior member of the Chateau Whistler Resort opening team. But it was as the opening Chef at the world-famous Wickaninnish Inn in Tofino where Rod’s vision shone, earning the Inn its Relais & Chateaux designation in under a year.For years, Rod has been a champion of ‘support local, buy local, eat and drink local’—long before it was a hashtag. In British Columbia’s Okanagan Valley, he built a culinary empire, once including the acclaimed RauDZ Regional Table, micro bar & bites, Terrafina at Hester Creek by RauDZ, and Sunny’s Modern Diner. Today, while RauDZ has closed its doors,  Now, he pours his energy into The Okanagan Table, a catering and events venture that keeps his commitment to regional cuisine alive.Rod’s influence is undeniable—think membership in the BC Restaurant Hall of Fame, the Canadian Culinary Federation’s Honour Society, and the WCC designation for international culinary excellence from the World Association of Chefs Societies. His cookbook, The Okanagan Table: The Art of Everyday Home Cooking, is a Canadian bestseller, snagging a Gourmand World Cookbook award for Best Local Cookbook in Canada and a silver for Best Regional Cookbook from Taste Canada.But it’s not just about the accolades. For the past three years, Rod has brought his expertise and heart to COOKSCAMP, inspiring a new generation of chefs with his hands-on mentorship and passion for Okanagan’s bounty. From farm-fresh ingredients to unforgettable dishes, his contributions have made COOKSCAMP a standout experience.  Thank you again for listening to our Podcast. If you have any comments or suggestions please message me @mise_en_place_the_podcast.Send us your feedback

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  1:34:02
• Ronald St.Pierre

  I first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what they needed. But as any good sous chef in that situation will tell you, you find a way to fix it. A few hours later, that pork loin materialized out of thin air. It was late, but it was there, ready to be cooked for their sandwiches the next day. Chef Ronald gave me a knowing glance—the kind that says, “You screwed up but you made it happen anyway”—and from that moment, I believe I earned his trust. We’ve been friends ever since.Chef Ronald is a culinary icon in the Comox Valley, known for his dedication to local and sustainable food. He grew up in a small town east of Montreal, surrounded by farmland, and began his culinary career at the Relais & Château Resort Les Trois Tillieuls. In 1982, he moved west to Vancouver, drawn by the opportunities of the West Coast, and by 1990, he and his wife, Tricia, put down roots in the Comox Valley. In 2008, they opened Locals Restaurant, a place dedicated to celebrating the region’s incredible bounty and culinary talent.Under Chef Ronald’s leadership, Locals became a standard-bearer for the farm-to-table movement. He built deep relationships with farmers, foragers, and producers, crafting menus that highlighted the best of what the Comox Valley had to offer. His commitment to local ingredients not only shaped unforgettable dining experiences but also strengthened the local food economy and championed sustainable agriculture. His impact was recognized in 2019 when he was inducted into the BC Restaurant Hall of Fame as a Local Champion—a fitting title for someone who has done so much to elevate BC’s culinary landscape.Beyond the restaurant, Chef Ronald has been a leader in the industry, serving as Chair of the North Vancouver Island Chefs Association and playing an integral role in Comox Valley’s tourism scene. After 13 successful years, he and Tricia passed the torch of Locals to new owners in 2023, ensuring that its legacy of celebrating the Comox Valley’s food culture lives on.I’m thrilled to have him on Mise en Place – The Podcast today to share his journey, his philosophy on food, and his thoughts on what it truly means to cook with a sense of place.Send us your feedback

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  55:10
• Ryan Fogarty

  There are many facets to this hospitality business that the general public either don't think of or don't know about. Side businesses that support our restaurants and hotels, like farmers and fishers and ranchers. There is a whole other part that is just as import and can add so much to lives pf the people doing the job and the diners. That is the people that supply the glassware, flatware, etc. etc, but once in a while something special comes along and we get very excited about. This is where Leechtown Blacksmiths and Ryan Fogarty come into the picture. Ryan decided he wanted to make something better than was already out there. Something that can be passed down through generations and that would hold up beautifully to the rigours of the professional kitchen. Ryan decided to make a better steel pan. Simple, elegant, durable and an absolute workhorse in the kitchen. His pans are some of the best I have ever used and after a good seasoning rival any pan anywhere. I am very happy to have Ryan on the pod to talk about his journey and his love for the restaurant business, music, the forge and the steel that makes it come together. I hope you enjoy. Send us your feedback

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  1:40:34
• John Bishop

  John Bishop's culinary journey is a testament to how life can unfold in unexpected and magnificent ways. From a young Welsh boy with no grand ambitions beyond escaping his small town, to becoming one of Canada's most influential culinary pioneers, Bishop's story captivates from the first moment.The heart of Bishop's philosophy crystallized in his first days at cooking school: mise en place – proper preparation and organization. This concept would guide not just his cooking but his entire approach to life and community. After honing his craft across the UK, Ireland, and working on merchant ships, Bishop arrived in Vancouver in February 1973, eventually landing at Umberto Menghi's acclaimed Il Giardino.What truly set John apart was his revolutionary vision when opening his eponymous restaurant in 1985. Long before "farm-to-table" became an industry buzzword, Bishop built direct relationships with local farmers like Natty and Gary King of Hazelmere Organic Farm, planning seasonal menus based on what would be harvested from their soil. This approach – focusing on locality and seasonality rather than ethnicity or culinary technique – transformed Vancouver's dining landscape.Bishop's Restaurant became more than just a place to eat; it was a cultural institution where art, community, and hospitality merged. For 37 years, it hosted everyone from Hollywood celebrities to regular Vancouverites celebrating life's milestones. John also became an ambassador for Canadian cuisine, representing its bounty internationally from Beijing to London, all while feeding culinary icons like Julia Child and Jaques Pepin back home.Most profound in John's reflection is his understanding of cooking as an act of giving. Whether preparing a meal for family, creating a special anniversary dinner for longtime guests, or mentoring chefs who would become the next generation of culinary leaders, Bishop recognized that the table itself – the gathering place where people connect – holds transformative power.Though Bishop's Restaurant closed at the end of 2021, his legacy endures through the countless chefs he mentored, the culinary philosophy he pioneered, and his ongoing work connecting people through food with charity-focused culinary tours. His advice to young people entering the profession resonates far beyond cooking: find something you truly love, and it will never feel like work.Send us your feedback

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  1:21:49
• Cory Pelan

  This week, we’re thrilled to sit down with a longtime friend of the show, Chef Cory Pelan of The Whole Beast in Victoria, BC. Cory’s not your typical chef—he stepped into the kitchen later in life. After some time in restaurant kitchens he began carving out a mouthwatering legacy in the art of charcuterie. With a passion for pork and the magic of salt and time, he’s turned humble cuts into absolute masterpieces, from silky hams and spicy N’Duja to rich guanciale and the holy grail of fermented sausages. At his Victoria shop, these creations delight locals and showcase a craft that’s as much alchemy as it is cooking. Cory’s journey is a delicious reminder that the hospitality world isn’t just about restaurant kitchens—it’s about finding your own path, and his dedication to charcuterie is proof that passion can transform both food and lives. Send us your feedback

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  1:19:47

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