The following is from an article by Dawn Donahue, Director of the CCFCC National Conference, and President & CEO of Go Golf Events Management. It was published in Mis En Place in the fall of 2010:
Why do people attend conferences?
Some go to learn, some go to play, some go to teach.
However, the paramount reason to attend a conference: Take all of the above, add in the networking, business development opportunities, and the health advantages, (a change is as good as a rest) and then you have all the reasons to attend the 48th Annual CCFCC 2011 conference. CCFCC 2011 Conference will be held in beautiful Vancouver, British Columbia, from June 12 to 16, 2011, and you are invited to participate.
What a conference it will be.
Attending the CCFCC 2011 Conference will be President Gissur Gudmundsson, World Association Of Chefs Societies (WACS), President Diego Silva Lehmann of the Asociación de Restauradores Gastronómicos de las Américas ((AREGALA) Association of Culinary Restorers of the Americas), President Michael Ty of the American Culinary Federation (ACF), and Dr. David Roman Tauber, Director of Poland, Vice President – Europe, and Director of the European Academy of Hotel Management and Catering Industry.
All delegates are welcome to arrive early in the beautiful city of Vancouver. The Renaissance Vancouver Harbourside Hotel has a very special rate for our CCFCC2011 delegates and guests, a rate of $189.00. The Vancouver Convention Centre is across the street, Stanley Park is a beautiful 10 minute walk by seawall, and transit from the airport to the hotel is direct. No need to worry about vehicle rentals, parking fees, or getting lost.
Delegate registration will open Saturday and Sunday, June 11 & 12. All delegates will receive a complimentary ticket to attend Eat Vancouver www.eat-vancouver.com - a food, beverage and cooking festival that will delight all. Eat Vancouver is on June 10 to 12.
The National Board meetings will start Monday with the Presidents Day Meetings, followed by the AGM, Tuesday, June 14, and the President’s Ball on Wednesday evening, June 15.
Sunday, June 12 - The Icebreaker and Welcome Reception will be a taste of Canada. Each province and territory is invited to host a grazing station, food, beverages, with chefs as a representative of each province and territory. Of course, Canadians being renowned for hospitality have invited our guests from the north and south Americas, as well as our WACS guests to host a station, should they desire. The format of the icebreaker is a prelude of the educational component of the conference – each station will have a mentor and a junior. The goal, for the mentor to be the Junior’s apprentice. All welcome to be involved – contact us now!
The International Chefs Challenge and the Hans Bueschkens Junior Challenge will be hosted in conjunction with Eat Vancouver 2011; the competitions will be on June 10 and 11. These two competitions will garner world attention, as the Media will be in full attendance in the new Vancouver Convention Center.
Vancouver Community College will host the CCFCC competitions, starting with the Juniors on Monday, followed by Chef of the Year and Pastry Chef of the Year on Tuesday and Wednesday.
Culinary Competitions are a vital and evolving branch any Culinary Federation. Some competitions are single events taking place at local and regional chapters. Whereas other student and professional competitions that include individual and team events engage in a rigorous qualifying process that begins at the local chapter level, advances at the Regional Conferences and culminates with the finals at the National Conventions. Regardless of the level, the purpose is the same: to continually raise the standards of culinary excellence in the world while promoting camaraderie and educational opportunities among culinary professionals.
Conference Chair, Chef Marcus Von Albrecht, says: “The Conference is jammed packed with seminars, educational sessions, healthy eating, a taste of BC, fabulous meals from farm to fork, from sea to service, from gate to plate.”
BC Chefs Association, President Don Gyurkovits states “The educational seminars, breakout sessions and destinations are designed with professional development, networking and food functions, as well as countless opportunities for camaraderie.”
What people always say – “I’m also going to conferences to learn. I’m attending a number of tutorials at CCFCC 2011, as well as the educational sessions and tours organized by the conference.”
What people always think: “Of course I am going to play, and Vancouver will not disappoint you. It’s not possible to travel to Vancouver BC, foodie mecca heaven, chefs delight with all the regional products, for purely a business trip. Not with a straight face it isn’t. The Conference Organizers will insure there are always smiles on everyone’s faces, food galore, and many moments that make memories.
What all conference delegates offer – their time, expertise and knowledge. The National Chefs Conference is very much a transfer of knowledge. Our Senior Chefs lead by example, teach merely by their presence, share tales, tell stories, break bread – our Juniors gain experience just by being in the same room.
None of these reasons are as excellent as the underlying theme of any conference, however. We all participate in something more important, more useful. Conferences offer the highest potential to advance our careers and industry. Why? Face time.
Throw four hundred like-minded people in a room and you’re bound to get something good out of it. Conversation is the inspiration for innovation. When you attend a conference the opportunity to contribute to our careers is huge.
Conferences like CCFCC2011 present a unique opportunity for innovation due to the vast melting pot of expertise and interest. When Chefs from across the world come together, the sharing of products, ideas, and flavours create that fabulous global pot of culinary expertise.
To those who are attending a conference that interests them, I encourage you to get out and talk to people. You have unique knowledge and unique interests that can pollinate new ideas. Breakout sessions, and hospitality suites, more than conference sessions, offer a low barrier to entry to talk to like-minded culinary professionals. Consider those sessions as the jumping point for new and interesting conversation. Sessions are designed to make you think. Conferences are designed to make you think together. That’s where The Next Big Thing lies in waiting.
To those who are not attending conferences, but have the means, I offer a truism. Anyone can sit at home reading books and consume knowledge. Likewise, anyone can approach the world and provide knowledge. Choose to give back, that’s how we grow. That’s what Chefs excel at.
To conclude this thought, go to conferences to teach, learn, and play. We attend conferences to make things happen - the culinary and hospitality industry can benefit by everyone being there.
See you in Vancouver, June 9 to 16, 2011.
Dawn Donahue,
CCFCC National Conference Director,
President & CEO, Go Golf Events Management
