Jun 5, 2026 · 1 hr 25 min · 15 segments
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…
Luke KennedyGuest
Robert BelchamHost
And then one day he took me by the hand, held my hand, and he marched me around the kitchen and make me shake everybody's hand in the morning.

It's like you say hello to every single person in this kitchen when you get in in the morning.

And I normally would do that from a personality standpoint, but I think I was just really scared in the moment.

I worked in a tech company for seven years, and when I used to go into the office, I used to do that, and everybody looked at me like I was a weirdo.

who is it? You know, like, especially when I first started, like the first, this was before COVID, everybody was like, this weirdo.

And then we used to do a version of the landoukasse, pomme purée on the menu there, where you had to emulsify, you had to, You had to boil the potatoes, skin on.

And then one day he took me by the hand, held my hand, and he marched me around the kitchen and make me shake everybody's hand in the morning.

It's like you say hello to every single person in this kitchen when you get in in the morning.

And I normally would do that from a personality standpoint, but I think I was just really scared in the moment.

I worked in a tech company for seven years, and when I used to go into the office, I used to do that, and everybody looked at me like I was a weirdo.

who is it? You know, like, especially when I first started, like the first, this was before COVID, everybody was like, this weirdo.

And then we used to do a version of the landoukasse, pomme purée on the menu there, where you had to emulsify, you had to, You had to boil the potatoes, skin on.
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