Johnston's Pork: CCFCC 2011 Sponsor

Johnston’s is the type of company you can feel good buying your pork from. They’ve been in the meat business for more than 70 years, and continue to uphold the same high standards of quality as they held back in 1937.

From their location in Chilliwack, BC, Johnston’s sources only the best quality meats from local producers in Abbotsford and Chilliwack. The farmers Johnston’s sources their meat from are, like Johnston's, family businesses with a clear understanding of the correlation between a carefully-raised animal and high-quality meat.

Johnston’s provides everything a consumer is looking for in a quality cut of meat—freshness, high standards, and a local business with a conscience.

Thank you, Johnston’s, for your support of the CCFCC 2011 National Conference!

Learn, Play, Teach - Confucious says...

More than 2,500 years ago, Confucius understood how people learn, when he said: “Tell me and I will listen, show me and I will remember, involve me and I will understand.”

A conference within a convention, CCFCC 2011 will involve you. The conference motto—Learn, Play, Teach—is all about involvement. With programs created for every attendee, guest and spouse, Vancouver, BC, is the place to be June 12 to June 15.

National and world chefs will compete for culinary excellence June 10 to June 15. A pre-conference bonus to all delegates: complimentary entry to Eat! Vancouver Food + Cooking Festival, where the National Chefs Challenge presented by Unilever Food Solutions, WACS Global Chefs Challenge and Hans Bueschkens Junior Challenge competitions will be visible to over 40,000 attendees. A visit to Vancouver Convention Centre West, a four-minute walk from the Renaissance Vancouver Hotel Harbourside, the host hotel for CCFCC 2011, is a learning experience all in itself.

Sunday, June 12, the official opening of CCFCC 2011, sees our Canadian Juniors creating the Tastes of CCFCC Canada Reception, welcoming our delegates, media and guests.  The Canadian Juniors from our provinces will be hosting food and beverage stations showcasing their regions. Under the guidance of Tim Appleton and Jon Garratt, this networking opportunity is sure to please all palates.

On Monday, June 13, following a keynote address by Chef Rob Feenie, the day unfolds with professional development sessions, demos and networking round-table sessions.

The evening dinner, an Aboriginal Potlatch Supper, with 12 Chefs stations, led by Chef Ben Genaille, Chef JC Felicella, VCC, and the aboriginal culinary class, showcases indigenous food and beverages from the six regions of British Columbia. This off-site meal, on a fabulous Monday night in June, highlights the best of Vancouver—a beautiful city surrounded by lush waters, farms and mountains … a chef’s paradise.

Tuesday kicks off with Taste of Nova Scotia, showcasing the 2012 CCFCC Conference location, Halifax, Nova Scotia. This is a full professional development day that includes The Dragon Feast of the Century. Chaired by Chef Clarence Ma, cooked by 15 award winning Asian Culinary Team Chefs, this multi course lunch, highlights the multi-cultural chefs in Vancouver, in BC, and across Canada. A lunch of visual and culinary arts, featuring local duck, crab, pork, squab, Asian Greens, AAA beef, and a guest showcase of Nova Scotia Lobster. (Valued at over $250 per person, this is the priceless deal of the century)

Educational, enjoyable, delicious.

On Wednesday, Chef Robert Clark, our breakfast keynote speaker, addresses the topic of sustainability. The morning will be filled with facilitated workshops—hands-on learning from our chefs, teachers and experts in the industry.  The breakfast is all about local, sustainable, the environment – with all British Columbia products.

Lunch sees Chef Andrew George and his aboriginal culinary students from Métis Nation British Columbia treat the delegates and guests to another great meal - learning through sharing of food.

Team Canada creates and cooks the menu for the President’s Ball on June 15. The black tie gala honours our Chefs and Competitors, awards first, second and third place, and says Thank you to Chef Judson Simpson, moving to Past President, CCFCC, after five years of remarkable leadership,

Stay until Thursday for a last day of play: the CCFCC Golf Tournament at the Furry Creek Golf and Country Club. No ordinary tournament, which includes lunch, dinner, power cart, on-course activities, a great mix of people and tasty surprises.

Juniors: we have an amazing array of events for you. Learning thru Play is the name of the game. And Play we will. From a scavenger hunt through Yaletown, Gastown, Chinatown to a day at Granville Island, your days will be filled with hands-on education and fun. Sampling of in-season spot prawns, markets filled with enticing fresh local products, and a brewery tour are just a few of the things we have in mind. (Don’t worry, chefs! We have great hands-on demos for you—Scotch and chocolate being one of them!)

Spouses: Vancouver spoils you - welcome to all!

See you all in Vancouver, for the 48th Annual CCFCC Conference. We can’t wait. Register now at www.ccfcc.eventbrite.com

Dawn Donahue, Conference Director, CCFCC National Conference 2011.

The Canadian Culinary Federation: Who We Are

The Canadian Culinary Federation is a non-profit association that has been representing food industry professionals across Canada since its inception in 1963. It is the largest organization of its kind in the country, with members including Cook Apprentices, Journeyman Cooks, Professional Chefs/Cooks and general Culinary Professionals.

The CCFCC has undergone name changes and revisions several times over the course of its existence, but the intent remains the same: to provide representation and unity for food industry professionals across Canada. Through training and partnering, they advocate the promotion of Canadian food culture on a national and international scale.

The CCFCC’s yearly National Conference is open to all members, invited guests, and individuals and organizations associated with the hospitality industry. We look forward to seeing you there, as we gather in Vancouver between June 10 and 16, 2011, to share our knowledge, experiences, and a love for food!

Check out the website at ccfcc.ca for more information on the CCFCC, or ccfcc.eventbrite.com for details and tickets for the conference in June.

Conference Sessions and Speakers: Chef Thomas Haas, Chocolate and Pastry Demo

Image from http://chocomap.com/chocolatiers_haas.php

If you have ever tasted any of his mouth-watering creations, you’ll know why Chef Thomas Haas has countless awards to his name and a loyal public following at his two Vancouver retail stores.

Chef Haas is a fourth generation pastry chef and chocolatier, hailing from the Black Forest region of Germany. From years of experience in his family's pastry shop in the Black Forest village of Aichhalden, to stints in Switzerland, France, and North America, Haas not only has the credentials to wow but undeniable talent in his field.

At this year’s CCFCC 2011 National Conference, delegates will be treated to a fantastic chocolate and pastry demonstration by the man himself. Treat yourself with a visit to his North Shore or Kitsilano store while you're here!

www.thomashaas.com

Conference Keynote Speakers: Chef Rob Feenie, The Business of Being a Chef

Picture from http://2010vancouver.ca/

Chef Rob Feenie’s career is bursting with experiences and accolades that many chefs only dream of. In addition to running and establishing several restaurants over the course of his career, Chef Feenie has made numerous television appearances (including a winning season on Iron Chef America and his own show New Classics with Rob Feenie on Food Network Canada) and published several cookbooks. He is currently Executive Chef for Cactus Club Restaurants.

We are certain that there will be plenty to learn from this seasoned industry professional as he talks about the Business of Being a Chef over breakfast at the CCFCC 2011 National Conference on Monday, June 13, 2011.

A Conference Day-Pass for Monday, June 13, 2011 is $84.00; breakfast hour only is $56.00.

See http://ccfcc.eventbrite.com/ for tickets and more details.

Oysters at the Conference

Image from http://komogway.com/media/stills/

Komo Gway will have oysters on feature at the Conference in June, to the delight of many. They will be holding a seminar on oysters during the Conference, as well as hosting oyster bars at Tastes of CCFCC Canada (June 12) and the Presidents Ball (June 15), and an oyster booth during to Golf Tournament at Furry Creek on June 16, 2011. A little bird mentioned they will be serving their version of Oysters Rockefeller at the Golf Tournament!

Pentlatch Seafoods Ltd. is based in the Comox Valley on Vancouver Island, and is fully owned and operated by the K'ómoks First Nation. Their Oysters are marketed under the name Komo Gway, ruler of the undersea.

Their business places strong emphasis on sustainability and environmentalism, making as little impact on the environment as possible while harvesting natural, perfectly flavoured, firm-fleshed and briny beach-grown oysters.

Look forward to the oysters and other shellfish from Pentlatch Seafoods at the CCFCC 2011 National Conference in June!

The Best Compliment Ever - tell us about yourself..

I received the best compliment just the other day - an intern who has been working with us for over a year or so, starting during her last year of University. After graduation she chose to volunteer with us, and has progressed to mentoring the new interns with the Chocolate Festival and the Chefs Conference.

Out of the blue, she asked me to explain our business model, and what exactly we do. What a wonderful compliment. 

She had seen parts of the business, much of the volunteer side of who we are, and, quite frankly, was curious as to how we could survive as a business, with everything we did pro bono...

So, in a nutshell, this is the answer:

The bulk of our business is consulting – speaking, teaching, strategic planning, business development and event production. 

However, as an entrepreneur, I am all about the big picture; too many charities and events see only one aspect of their business model – especially volunteer event committees.

Therefore, when I get involved with a business or association, I am usually able to identify the areas they are missing, the areas that they haven’t identified as a necessary part of their success, and attempt to create the strategic plan, and operations plan, that allows them to "understand" the big picture. 

Normally people reach out to me because I am seen as a business developer, association manageress and event guru  - someone who can create events that always makes their targets - financially or otherwise. Events that create the Return on Investment the client is seeking - it may be product awareness, an marketing campaign, a recognition or awards program, membership drive - you get it - the ROI.

Think of me as a hired gun CEO – a trouble shooter who comes in to assist companies/charities/events. We are the actual chair behind the chair in most cases. We offer training so the volunteers/company are able to reach their level of success, usually a 3 to 5 year plan for each company and event.

As for the interns and mentor programs, this has truly developed over the last fifteen years. We believe in offering education to volunteers, and to committees. To give people a chance or experience they may not get otherwise. To invest in their work experience.

Nevertheless, I started finding some committees and boards were committed to having their name in the program, not to the actual mandate, so we needed to build a team of volunteers/interns to support the committees. In essence truly defining and developing the roles of the Steering Committee and the Operations Committee.

With the autonomy and experience we offered the volunteers/interns it was relatively easy to create these teams. This takes a lot of our time to teach, mentor, and run two committees for every project, but it is rewarding for all involved. 

The chocolate festival strategic plan is the formalization of the mentorship program we created – whereby we have succession planning and mentorship year after year…event after event.

This model is extremely successful for career building resumes, hands on work experiences, and true opportunities for our youth - someone offering them the opportunity to learn, apprentice, and have ownership and responsibility of a project - with measurable results and return on their investment.

After the above conversation, our fabulous young intern had motivated me and perhaps re-inspired me to continue the pro bono work for a couple of major associations and events. Her feedback was amazing. She reminded me of the many letters of thanks we have received from past interns, charities, not for profits, committees, and Chairs of Committees - that our team, and our many volunteer hours really made a difference.

Funnily enough, her interest in what we do, and how we actually pay the bills, came at a particularly challenging time. (inspiring people seem to know when they are needed the most - thanks, young intern!)

A group of volunteers, responsible for a major event in their industry, have been making excuses for not meeting time-lines, deadlines, and truly important revenue commitments with the same old statement- "We do everything last minute" "What do you expect - we are only volunteers" and the best of it - "we don't have time to read all the information" - can you bring us up to speed - again.. (*two years of this, by the way)

I was at the point of removing all pro bono work, and concentrating strictly on our business - after all, to do what we do means 16 hour days, often 7 days a week. Then, out of the blue, this compliment came in - reminding us of why we chose, many, many years ago, to make a difference.

Thank you, interns - you inspire me - you keep us current, and, you make a difference.

Exciting Details for Tastes of CCFCC Canada

Sunday June 12, 2011

5:00 pm - 10:00 pm
Renaissance Hotel Harbourside
1130 West Hastings St., Vancouver

Tastes of CCFCC Canada is not to be missed this year! Featuring 15 stations from regions across Canada manned by junior chefs and their mentors, guests will enjoy food creations and beverage pairings celebrating Canada’s culinary identity. Also joining us this year are guest chefs from the American Culinary Federation and Washington State Junior Chefs, as well as Aboriginal Culinary Team Canada. Look out for the Aboriginal Culinary team, as they will be presenting dinner for Monday, June 13, 2011 during the conference.

Stations will showcase regional foods, as well as beverages to match—beer, cider, wine, spirits, and non-alcoholic options. Attendants will be graced with fantastic food and drink, as well as the opportunity to meet and greet with some of the best chefs in the world.

Take a look at what the stations have to offer:

Prince Edward Island

Junior Chef: Jennifer Bryant

Mentor: Chef Hans Anderegg

Serving Prince Edward Island Style Lobster Macaroni with Aged Cheddar Cheese, paired with Chardonnay.

Nova Scotia

Junior Chef: Brenan Madill

Mentor: Chef Luis Clavel

Serving Nova Scotian farmed Arctic Char, Hodge Podge, Char Cracker, and Oulton’s Smoked Pork Belly paired with Blueberry Iced Tea, Van Dyke’s Blueberry Bomb, and Blueberry Powder.

Quebec

Junior Chef: Stephanie Lavergne

Mentor: Chef Marcel Kretz

Serving Quail stuffed with Fiddleheads, wrapped in boar bacon and presented with celeriac, apple puree, and St. Nicholas apple cider jus. Paired with apple cider.

Ontario

Junior Chef: Nikki Carriere

Mentor: Chef Marcia Budd

Serving pan-fried potato and goat cheese perogies with sautéed shiitake mushrooms, candied double smoked bacon, and scallion cream. Paired with a Syrah.

Manitoba

Junior Chef: Joel MacDonald

Mentor: Chef Tim Appleton

Serving Manitoban smoked goldeye terrine with a beet and goat cheese puree, sautéed pickerel cheeks, micro green, and a flax seed vinaigrette. Paired with a Pinot Gris.

Saskatchewan

Junior Chef: Tom Wood

Mentor: Chef Rob Harrison

Serving a mustard-cured duck bacon, Lac la Ronge wild rice and a barley galette with Carmine Jewel cherry preserve. Paired with a dark Saskatchewan Ale.

Alberta

Junior Chef: Debbie Poulin

Mentor: Chef Hong Chew

Serving pulled pork in a pinto bean cornmeal muffin, topped with a maple buttercream frosting and finished with a smoked chipotle crackle. Paired with a Sap Vampire Maple Lager from Albertan Brewing Company, Amber’s.

British Columbia (Kelowna)

Junior Chef: Jon Garratt

Mentor: Chef Geoffrey Couper

Serving venison bresola with young arugala, drizzled with cold pressed canola and local verjus. Paired with Spirit Bear Gin: an Okanagan elderflower spirit shaken with citrus, and topped with a local sparkling rhubarb bitter.

British Columbia (Vancouver)

Junior Chef: Rachelle Thompson

Mentor: Chef Kevin Greehy and Renaissance Vancouver Hotel Harbourside

Serving BC Hazelnut s’mores with Philadelphia Cream Cheese and Christy Graham Cracker crumbs, topped with a dark chocolate and chef-made marshmallows. Paired with a hazelnut iced coffee.

British Columbia Oyster Bar

Serving BC’s finest from K’ómoks First Nation.

- Komo Gway, Baynes Sound, BC, Canada

• Rough-shelled with a firm ivory meat and a fresh briny finish.

- Comox, Baynes Sound, BC, Canada

• Plump oyster with a dark velvety mantle, medium salt and a nice cucumber finish.

- Goose Spit, North Baynes Sound, BC, Canada

• Beach grown and hardened. Firm meats and have a clean briny flavor and mild cucumber finish.

- Tree Island, North Baynes Sound, BC, Canada

• Unique dark mantle and a full creamy flavor.

- Gartley Beach, North Baynes Sound, BC, Canada

• Ivory meats and a dark, almost black mantle, rough shell, classic cucumber finish.

- Baynes Sound, Baynes Sound, BC, Canada

• Multi-coloured and highly fluted shells hold nice firm and plump meats with a dark mantle.

- Buckley Bay, Baynes Sound, BC, Canada

• Beach grown oysters have the classic oyster flavour, mild brine, nice and creamy.

- Brooklyn Creek, Comox, Baynes Sound, BC, Canada

• Multi-coloured highly fluted shell offer creamy, plump full meats with medium salt.

- Goose Berry Point, Baynes Sound, BC, Canada

• Sweet oyster, beach hardened and harvested, creamy white meats surrounded by a dark mantel.

- Sengoku, Baynes Sound, BC, Canada

• A classic oyster, medium salt, clean flavour and a mild cucumber finish.

Youth Team Canada

Mentor: John Carlo Felicella

Serving Qualicum goat cheese, braised organic cippolini onion, mulled tomato and micro greens with a salt and vinegar cracker with emulsified chimichurri.

Aboriginal Team Canada

Junior Chefs from Vancouver Community College’s Aboriginal Culinary Class

Mentor: Chef Ben Genaille

Serving “Kayuukws” from the people of the Nass River—wind-dried salmon and sweet potato rostis, topped with herring egg caviar and served with bannock. Paired with wild herbal tea, hot or iced: a choice of spearmint leaves, lavender blossoms, rose petals, elder flowers, and red clover.

Canadian Cheese Table

Junior Chef: John Dashney

Mentor: Judson Simpson, CCFCC President

Serving a selection of Aged Cheddars, Blues, Bocconcini, Brie, Camembert, Canadian Swiss, Feta, Gouda, Havarti, Monterey Jack, Mozzarella, Parmesan, Raclette, Saint-Poulin and Tomme.

Canadian cheeses pair well with wines, beers, and cocktails—they’re fantastic!

Renton Washington, USA

Junior Chef with Mentor Chef John Fisher

Martini Bar

Hosted by Von Albrecht and Associates

Serving XFour (“Times Four”) Handcrafted Vodka, BC’s first handcrafted premium corn and rye-based vodka. Distilled four times by master distiller Frank Deiter, with hints of fruit and anise.

Tickets for Tastes of CCFCC Canada are included in full delegates package, and early bird individual tickets are only $90.00 including taxes. Tickets include all food and beverages, with $30 from the sale of each ticket supporting Canadian Junior Chefs Culinary Programs.

For tickets and details, see www.tastesccfcc.eventbrite.com