Cory Pelan
from Mise en Place - the Podcast Hosted by Robert Belcham of the Chefs Table Society of BC
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
Embed this episode
What this episode covers
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 fermente...
No transcript yet.