Learn, Play, Teach – Culinary Excellence – CCFCC 2011
Defining the theme and goals of a conference is at all times a wonderful, exciting opportunity. Together great minds, leaders, visionaries, define their brand, their direction. They keep this vision in mind as they develop every aspect of the conference. Often this theme or tag line takes many hours, discussions, and meetings to lock in place. However, back in 2009, when CCFCC 2011 started the planning stages, Learn, Play, Teach – Culinary Excellence came to be in a mere few moments. Maria Schollen, Niche Event Stylists, asked the question – isn’t the CCFCC all about culinary excellence? Presidents’ Judson Simpson and Donald Gyurkovits had just finished saying we want to focus on education - to continue to teach our juniors, to continue to learn and grow. The final component, the play… well everyone knows that one absorbs and retains lessons in an enjoyable, positive environment – Confucius knew learn, play, teach was a winning model.
Did learn, play, teach sustain? Was Culinary Excellence the model 24/7 for the conference, and for the two years of planning? Let us count the ways…
Our cross Canada sponsors – Tastes of Nova Scotia, Destination Halifax and Tourism Montreal – culinary tourism a defining portion of their economics - Chefs a very important part of their success.
CCFCC 2011 Food and the Products: What a bounty. Showcasing our resources here in BC and across Canada. From fresh harvested Komo Gway Oysters, Effinghams and Pacific Petites, to Johnston’s Organic, Local Pork, Pacific Provider Wild Salmon, Wes Erikson’s fantastic Halibut, Canadian Albacore Tuna, BCPMA produce, Canadian 100 percent Cow’s Milk Cheese, Saputo Dairy Products, Heinz and Renee’s Dressings, Arctic Charr, California Walnuts, Kraft products, Danone, Nova Scotia Lobster, blueberry juice and so many more, all supported by our fabulous presenting sponsor, Sysco. Over 200 product providers and over $100,000 in donated products from our sponsors. A chef’s dream – a plethora of black box opportunities.
A marriage of wines, beer and spirits at every event – all 15 events (yes, each meal was an event). Cassandra Anderton, committee member, bringing in over 50 BC and Canadian wineries, all sponsoring their products to introduce them to our chefs, delegates, and attending media – over 1500 bottles of wine consumed. Showcasing Chilean wine at our President’s Ball and our WACS competitions; wine sponsored by Chile.
The meals were a recurrent seminar in culinary excellence. Perfectly steamed BC spot prawns for breakfast; clams and oysters so fresh they were nectar of the sea, whole pigs on a spit, so moist and flavourful one could not help going back for seconds. An Aboriginal Potlatch supper, each menu item paired with two beverages, teaching the perfect pairing lesson from our liquid chefs. The Dragon Feast of the Century. People are still talking about the Noodle Pulling demonstration. And chatting about the sea of white as our chefs took Canada Line transit to Richmond for lunch.
Seminars: held in a round room, where the circle of knowledge never stopped; where the learning lounge, network lounge, podium and cooking stages were in each of the quadrants. Where all delegates continued the education circle, even as they played.
Meals – every meal had a guest speaker. Every meal supported culinary excellence, using the transferable knowledge of supporting local and regional, of identifying sustainability, eco friendly, environmentally friendly. Discussing what makes sense to the guest experience, the kitchen experience, and the bottom line.
Business – the business of being a chef – the business of culinary excellence. The responsibility CCFCC has to our industry, to our youth, here in Canada and as one, across our every expanding global network. The responsibility the CCFCC members have to its partners, supporters, suppliers and sponsors. Review who CCFCC 2011 sponsors are. Call them. Order their products. Invite the Sysco rep from your area in for a visit – to review your needs, your business – invest in the partnership of your kitchen with them. Your bottom line is always stronger with an awesome business partner.
The Partnerships: This was the added dimension of our vision – the supplementary component of identifying what members have the opportunity to learn, and who can teach. This sub category was a theme throughout all of the keynote speakers – from Rob Feenie addressing the need to define the balance of food costs and quality, to the necessity of marketing and promotion to support excellence; to our female chefs and women in the industry, still carving the path to equality; Chef Robert Clark and the Chefs’ Table Society wrapping up with sustainability – not just of our oceans, but for every part of the business – from volunteer association management, to food sources, and suppliers, to the global network of culinary education.
Plus, the collaboration of our out chefs associations and culinary adventures - Chefs' Table Society of BC, Cape Breton’s “Right Some Good”, Les Dames d'Escoffier, Canadian Chefs' Congress, WACS, Canadian Restaurant and Foodservices Association, The Canadian Culinary Olympic Team and our fabulous Vancouver Community College Culinary instructors and students.
CCFCC 2011 Conference Committee met its mandate, and then some. Added Value at every bite. Food, beverages, experiences, the beautiful city of Vancouver and the support of 65 hard working staff and volunteers, insuring every request was met with Yes! Chef! From the surprise meet and greet at the airport to complimentary transportation into Vancouver and our host hotel, The Renaissance Vancouver Hotel Harbourside, the delegate experience was silver service. The volunteers chose to create an added value experience for all. A learn, play, teach experience for their resumes and career paths, while enhancing the value to an over the top experience.
As for the delegates, the one area not addressed, not on the radar – what responsibility do delegates have to a conference? What responsibility do chef members, junior members and associate members have to the CCFCC, to their annual conference and AGM.
Every association must have bylaws, a conference manual and a code of conduct. Not just in writing, hidden away on some dusty shelf, where someone can pay lip service to the bylaws that it exists. But, a code of conduct that is current, a living breathing testimony to the association, its vision, it’s members, and it’s future.
Is the mandate of the annual CCFCC conference one of just play? Where seminars are not attended, meals are not attended, and free beverages must never again be a component? Are the juniors just on a holiday? Are the senior chefs’ members attending just to meet old friends, catch up on stories, and spend a few days in a beautiful city? If this is so, then, this needs to be defined – before another conference committee spends thousands of hours creating interesting exciting seminars that are not well attended, preparing beautiful meals that are not eaten, and have speakers and instructors preparing for 400, with only 200 there.
Where 200 out of 400 delegates show up for a breakfast or lunch – and the host conference committee wastes $6,000 on staff, service and labour, not to mention the amount of food waste, on several meals, one thinks that money could better go to scholarships.
While participating in any conference, delegates have a responsibility to always maintain the highest level of professionalism and diplomacy. Conference staff, faculty, and fellow delegates should be treated with the highest level of courtesy and respect. Professionalism in speech, actions, and appearance by delegates is a requirement of every conference, and necessary to its educational mission. It is always assumed that all delegates will respect the property of the Canadian Culinary Federation Culinaire Canadianne and the host hotels. This assumption is wrong.
CCFCC should reserve the right to restrict future registration for any participant or member, whose delegates are not able to uphold their responsibility to the conference’s and chefs’ code of conduct. It is assumed that delegates are expected to remain “in character” by consistently advocating the interests and representing the policies of the CCFCC. To act “in character” also entails displaying respect for the opinions and ideals of fellow delegates, even if these opinions and ideals conflict with a given delegate’s own priorities. The strength of any association comes from collaborating with fellow delegates when possible; from being courteous and professional at all times, from not disrupting sessions or creating problems in the conference, from treating hotel staff with respect, and dignity, and above all, treating volunteers and employees with courtesy, respect and kindness, even saying thanks now and then.
Every association must have a code of conduct when it comes to alcohol. Who would know that these standard rules would be broken? Please drink responsibly. Excessive alcohol consumption should be avoided. The consumption of alcohol and other drugs in committee sessions is forbidden. Again, a valuable lesson in never assume.
As always, a great conference teaches in a variety of ways. Most of what we learn is unexpected. In some cases learning from the unforeseen has more impact on the future than the planned and positive experiences. CCFCC 2011 – learn, play, teach. And then some.
In Culinary Excellence
Dawn Donahue, CCFCC 2011, Conference Director
CCFCC Member
