National Chefs Conference 2011 in Vancouver

As an academic, I often attend congresses that are related to my academic discipline. But it’s been an interesting year for me as this time, I’m going to attend and cover the National Chefs Conference 2011 in Vancouver. And I think it’s an event that should prove interesting for my readers, with a great variety of events. The programme looks quite spectacular.

More than 500 Canadian, American and world chefs will gather for the 48th annual National Chefs Conference, June 10 – 16, 2011 in Vancouver. Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians, junior chefs and guests the opportunity to learn from industry leaders, watch and learn from culinary challenges, and taste the best of British Columbia and Canadian cuisine. This conference comes to Vancouver once every ten years.

As indicated by Dawn Donahue, the conference director, “The National Chefs Conference is a unique gathering of Canada’s culinary community. It brings together established chefs and the stars of tomorrow to test their skills, share ideas, and explore new culinary trends. Chefs speak through their food, and this conference will be an amazing conversation”

The conference agenda includes:

COMPETITIONS
CCFCC National Chefs Challenge, June 10, 2 – 9 pm,
World Association of Chefs’ Society(WACS) Chefs Challenge, June 11, 11am – 9 pm
Hans Bueschkens Junior Culinary Challenge(WACS), June 12, 11 am – 5 pm
Canadian National Junior Chefs (CCFCC) Challenge, June 15, 7 am – 2 pm
Ice Carving Competition, June 12, 12 – 4 pm

TASTES

Tastes of CCFCC Canada, Welcome Reception
June 12, 5 – 10 pm, Renaissance Vancouver Hotel Harbourside
This welcome reception features 15 food and beverage stations where junior chefs and their mentors create an unforgettable taste of their province. Each station represents regional cuisine, and is paired with a Canadian beverage. Opening with the Komo Gway Dancers, an XFour Martini Station, and the BC Chefs’ Association Awards.

Aboriginal Potlatch Supper
June 13, 6 – 10 pm, Vancouver Community College
Hosted by Vancouver Community College and the VCC Aboriginal Culinary class, this amazing dinner features indigenous products, traditional recipes, and a mix of modern and traditional cooking methods. Nine traditional menu items; each station has a choice of two beverage pairings.

Tastes of Halifax, Nova Scotia Breakfast
June 14, 7:00 – 9:00 am, Renaissance Vancouver Hotel Harbourside
The host city for CCFCC 2012 brings tastes from Eastern Canada. Halifax, proud to host CCFCC 2012 are flying in Nova Scotia lobster, and creating a true Nova Scotia breakfast. Attendees will be rewarded for attending this delicious breakfast with a complimentary entry for an “all expenses” paid trip to CCFCC 2012 – flights, accommodations, and full conference package – for two!

Dragon Feast of the Century
June 14, 12:30 to 3:00 pm, Rain Flower Seafood Restaurant, Richmond, B.C.
Fifteen award winning chefs showcase Chinese visual and culinary arts, creating this six course luncheon with fresh seafood, including crab and lobster, Fraser Valley Duck Breasts, Arctic Charr, AAA Tenderloin Beef and fresh local Asian greens.

PRESIDENTS BALL
June 15, 5:30 to 10:30 pm, Renaissance Vancouver Hotel Harbourside
The final gala and awards presentation. Winner of all five competitions and challenges will be introduced and recognized. Culinary Team Canada, led by Chef Simon Smotkowicz, creates the multi course dinner, featuring the best of Culinary Team Canada chefs, using the finest of products.

More information can be found on the conference website, and event tickets available to the public at Eventbrite.

About the Canadian Culinary Federation Culinaire Canadienne (CCFCC)

The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada’s true representation of the professional chef and cook. Membership in the Canadian Culinary Federation is available to any and all persons who actively seek and involve their career paths as a Cook Apprentice, Journeyman Cook, Professional Chef/Cook or Culinary Professional.

About the BC Chefs Association

The British Columbia Chef’s Association was founded by a small group of dedicated chefs in July, 1958 at a meeting at the Lougheed Hotel in Burnaby, BC. The first president and founding member was the late Wally Shaw, who also helped found the Canadian Federation of Chefs and Cooks (The Canadian Culinary Federation). Then known as “The Association of Chefs de Cuisine of BC”, the association was granted its charter on February 27, 1959. In June 1967, following changes in the constitution and bylaws, the name was changed to “The British Columbia Chefs’ Association”.

Keynote Speakers:

Chef Rob Feenie, Food Concept Architect, Cactus Clubs Ltd. on The Business of Being a Chef , June 13, 8 am sharp. Breakfast 7:00 am to 9:00 am

Chefs Panel – Women in the Industry, June 13, 12:00 – 2:30 pm
· Chef Karen Barnaby, Fishhouse in Stanley Park
· Chef Dana Reinhardt, Windset Farms
· Christa-lee McWatters-Bond, Local Lounge & Grille, Summerland

Chef Robert Clarke, C Restaurant, on Sustainability and our Future , June 15, 8:00 am sharp. Breakfast 7:00 am to 9:00 am

CCFCC Golf Tournament – Chefs Convention Fabulous Country Classic
· A full day of networking, new products, food and beverages, 18 golfing Celebrity Chefs, power carts, lunch, dinner – a pig roast hosted by Johnson’s Pork, and so much more.

Notable Attendees:
Chefs Gissur Gudmundsson, President, World Association of Chefs’ Societies; Michael Ty, President, American Culinary Federation; Louis Perrotte, American Culinary Federation; Judson Simpson, President of CCFCC; Simon Smotkowicz, President, Team Canada, Bruno Marti, Rod Butters, Bernard Casavant, Ned Bell, Vikram Vij, Sylvain Cuerrier, Scott Jeager, John Bishop and Tobias MacDonald.

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