Notes from BC Premier Christy Clark and Canadian Prime Minister Stephen Harper

Destination Halifax: CCFCC 2011 Sponsor

This year Vancouver, BC, has the privilege of hosting the many food-related events of the CCFCC National Conference.  Next year, we'll pass the honour along to Halifax, Nova Scotia.  

Everyone should be excited by the fantastic Tastes of Nova Scotia on June 14, 2011, where guests will be treated to a heavily lobster-influenced breakfast and other scrumptious delights.  Plus, everyone at the breakfast will be entered to win two full-delegate packages, flights, and accommodations for the CCFCC 2012 in Halifax.  It's a tantalizing taste of what is to come next year, and a breakfast not to be missed!

A note from the sponsor:

Destination Halifax is the destination marketing organization for the Halifax region.  A partnership of the Province of Nova Scotia, the Halifax Regional Municipality, the Hotel Association of Nova Scotia, the World Trade and Convention Centre, and participating industry members, Destination Halifax promotes the Halifax Regional Municipality as a year-round destination of choice for business and leisure travellers.

eco Country Tables: CCFCC 2011 Sponsor

The people behind eco Country Tables will be providing amazingly crafted, eco-friendly tables to the conference this year. 

A note from the sponsor:

eco Country Tables offers beautiful naturally crafted perfection. With over 20 years of furniture making, this local Vancouver company exemplifies a healthy marriage between old world craftsmanship and environmental responsibility. And it shows.

Perhaps the craft mindset is no more evident than in the traditional furniture making techniques. Hand selected materials, meticulous joinery, and a multi stage sanding and finishing process is applied to every piece created.  With the well being of its customers in mind, this is eco responsible furniture at its best providing beauty in the home and quality that lasts generations.

The eco Country Tables philosophy means only wood certified as sustainably harvested or locally salvaged makes the cut and only the most advanced eco-friendly water–based finishes containing 90% fewer volatile organic compounds (VOCs) than conventional finishes are used.  When a piece of furniture commands a rich oil finish, 100% Tung oil – the greenest of all oil finishes – is applied. Translation: this means the furniture you purchase is good for you and your restaurant staff and customers, plus the environment too. 

Three popular lines - Tuscan Villa, French Country, and Contemporary – and a generous offering of custom-made pieces satisfy any individual style and space requirement. 

  

For those with a redecorating project in mind, the website www.ecocountrytables.com provides a glimpse of what’s available, but to see and touch these pieces is to truly appreciate the work they represent. Arrange a visit to their showroom at #10-1598 SE Marine Drive on Saturdays from 11-5 or arrange an exclusive consultation with Val at 778-689-4508 or email her at val@ecocountrytables.com.

Meet Isabel and Danila

Here are two more members of our CCFCC 2011 National Conference:

Isabel White is a Culinary graduate of VCC. She recently won a bronze medal at the 14th Annual Hot Competition Live in the Vegetarian Category. Prior to Isabel's cooking career she was a software tester at eBay.com in California.  Isabel brings passion and love for food to this event and will be working  side-by-side with Lynn Jan as a Team Manager.

Danila Shaw graduated from the University of Toronto with an Arts Degree.  Currently, she works as an account manager with a large consumer packaged Goods Company.  She enjoys blogging about food and travel, and is hoping to learn more about the food scene in Vancouver. This her first year volunteering with the conference, and she looks forward to contributing in any way she can to this wonderful event.  

We can't wait to see the great things you both do for the conference!

Renaissance Vancouver Harbourside: CCFCC 2011 Sponsor

The Renaissance Vancouver Harbourside is generously sharing their space with us as we host a number of this year's conference events, as well as offering special room rates to conference delegates.

A note from the sponsor:

No matter where or why you travel, there's always something wonderfully new to discover.

Here at the Renaissance Vancouver Harbourside, we firmly believe that travel is about discovery.  We encourage you to take pleasure in the details of your stay, appreciate the unique offerings of our fabulous city, and explore and taste the flavours of Vancouver.

Proud sponsor of the CCFCC 2011 Conference, the Renaissance Vancouver Harbourside.

Our thanks go out to the Renaissance Vancouver Harbourside and their helpful staff!

Sysco: CCFCC 2011 Presenting Sponsor

Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. The company operates 180 distribution facilities serving approximately 400,000 customers worldwide.

The CCFCC would like to take this chance to thank Sysco for their generous support of the 2011 National Conference!

BC Chefs' Association Awards

Every year, the BC Chefs’ Association (BCCA) makes a point of recognizing excellence among its members. During the CCFCC 2011 National Conference opening event, Tastes of CCFCC Canada, five prestigious awards will be given out:

1. Chef of the Year:  A Chef member in good standing, who had done exceptional work in mentoring and culinary direction, for the association over the whole period of one year.

2. Citation Award:  A Chef member in good standing, who had done exceptional work in the association and had presented the association well in the industry, showing courage, pride and bravery; over the period of one year.

3. Associate Member of the year:  To the person/ company who had done an exceptional work with the BCCA members and events over the period of one year.

4. Julius Pokomandy Award:  A Chef member who had done exceptional work on the Board of Directors.

5.  Fred Naso Award:  To whom who is not a member of the association but done an exceptional work for the association in the education field. (e.g. Tony Woods- HIEC- Serving it Right).

Join in on the action at 7 pm on June 12, 2011. 

Win a Pair of Tickets to the Dragon Feast of the Century!

CCFCC 2011 is giving away a pair of tickets to the Dragon Feast of the Century –hosted by Rain Flower Seafood Restaurant!

This is a once in a lifetime luncheon, hosted by the Asian Culinary Team, members of the BC Chefs' Association, for CCFCC 2011, features Asian Culinary Arts. This culinary feast has 15 Award Winning Asian Chefs creating lunch using the best of BC products, in Asian style preparation.

The Dragon Feast of the Century will be held on June 14^th 12:30pm – 3pm at the Rain Flower Seafood Restaurant in Richmond.

To enter, simply follow @ccfcc2011 and RT ‘I entered to win a pair of tickets to the Dragon Feast of the Century from @ccfcc2011 http://bit.ly/jS8uzH RT to enter‘

Contest will end Saturday May 21^st Midnight. For additional entries, please ‘like’ our Facebook Fan Page - http://on.fb.me/iwGCe0

For more information about the Dragon Feast of the Century, visit:
http://dragonfeast.eventbrite.com/

What is the difference between a Junior Chef and a Chef?

Photo © Min Banwait.

The Canadian Culinary Federation defines a Junior Chef as a person that has not received their cooks papers yet.  They can be of any age.  

A junior is one that:

- needs at least four years experience in the industry (7500 hours total)
- needs to work in an establishment that has a chef with journeymen papers and an apprenticeship program established
- must write and pass an exam that is issued by the provincial trade certification branch each year
- however, if a person comes to the industry with over the required amount of hours (7500) they can submit in writing, letters of support from past employers outlining their work and then challenge the TQ certification exam.  They are allowed one re-write should they not pass for an additional fee.

To become a chef, the person has to work in the industry for five years after receiving their cooks papers.  A Certified Chef d'Cuisine (CCC) has to have a total of at least five years running an establishment as Chef and then take a six month program offered by the BCCA and pass their exams.  The course goes through menu development, planning and execution (building) an eating establishment, and various exercises and exams on food costing, management, HACCAP, etc. 

Yet More Members of Our Team!

We'd like to welcome yet a few more members of the CCFCC 2011 National Conference Team, and offer them our warmest welcome:

Jaspreet Dhadwal is a Human Resouces Management student at Simon Fraser University. She is very excited to volunteer for this year's conference as a VIP Greeter and is a foodie in the making.

 

Ray McManus has more than 20 years experience with a track record of results in international PR, organizational communications and issues management.  Ray currently works as a freelance communications consultant in Vancouver.  Ray has an M.Sc. (Hons) in Public Relations from the University of Stirling in Scotland and a Law LL.B. (Hons) from Brunel University in west London.

 

Byron Mellon is marketing professional with a CCTP certification in Culinary Tourism from the International Culinary Tourism Association, as well as a passion for good food and drink. Byron will fill the role of Bistro/Farm Market Manager during the CCFCC 2011 National Conference.

Cara Han studied Tourism Management and been working for a tour operations company in Vancouver ever since. She loves working with people and enjoys challenging herself all the time. Being a new Competitions Manager, Cara brought her intensive customer service, staff training, as well as excellent communications skills to the team. She is honoured to be part of the team. Inspired by her grandma, Cara enjoys cooking and has deep appreciation of culinary arts.

Jusy Siao is a graduate of Hotel and Restaurant Management with extensive experience in all aspects of the restaurant industry. As a competitions manager for the CCFCC 2011, she will take part in organization of the events as well as ensure the smooth flow of the competitions as they happen.

 

Shaili Ghimire is a graduate of Mount Holyoke College and a current student of the Graduate Diploma in Business Administration Program at SFU. Shaili played a significant role in organizing the Gallup Indian Medical Center's Employee Health Fair 2005 and she has served as coordinator of the food committee for Mount Holyoke College Debating Society's debate tournaments. Shaili will be working as the Volunteer Director for the 2011 CCFCC National Conference.

Two More Members of Our Team

Today I have two more members of the CCFCC 2011 Conference Team to introduce to you, Aman and Lynn!

Aman Rometra recently graduated with a diploma in Human Resource Management. He looks forward to experiencing hands-on administration, business event coordination and working with an HR team along with diverse groups with different experiences.

Lynn Jan will be the CCFCC 2011 Competitions Manager. With a strong background in project and staff management, Lynn also brings to the plate a plethora of skills including competition judging, event planning, marketing, and graphic design. Her love of volunteering, the culinary arts and watching the endless pursuit of excellence by top chefs has enthusiastically drawn Lynn to these celebrated competitions.

The CCFCC Team sends out a warm welcome to you both!

Win Tickets to Tastes of CCFCC Canada

There is some exciting business going down today, if you're on your toes. Cassandra Anderton of Good Life Vancouver is offering interested foodies the chance to attend the highly anticipated, and sure to be incredible, Tastes of CCFCC Canada held this June. Respond to her tweet @goodlifevan with your favourite Canadian food and beverage pairing to be entered to win two coveted tickets to the event.

Event Info:

$140.00 value

Saturday June 12, 2011
5:00 - 10:00 pm

Renaissance Hotel Harbourside,
1130 West Hastings Street
Vancouver BC
V6E 3T3

http://tastesccfcc-eorg.eventbrite.com/

Montgomery Lau representing BC for title of Canada Chef of the Year

Montgomery Lau has come a long way from shopping in the local fresh foods markets in Hong Kong with his mother to representing BC and contending for the title of Canada’s Chef of the Year at this year’s National Chefs’ Conference.

Lau grew up in Hong Kong, where weekly dim sum outings made up a huge part of his childhood memories. The appreciation for food was a regular part of his life. He still remembers the live fish and chickens from the local produce markets he used to visit with his mother.

Lau later moved to Vancouver and grew up around the diversity that the city has to offer. This exposed him to foods from around the world. He started cooking at home, where his interest in the culinary arts peaked. You could often find him hanging out in the family kitchen.

Montgomery decided to turn his passion into a career and enrolled at the Pacific Institute of Culinary Arts. This led him to working under Chef Jean Yves Benoit at his first culinary job at French restaurant L’Emotion. He then did six years at the Diva at the Met, working with some of the best chefs in the city. He worked every station at the hotel and eventually worked his way up to Sous Chef.

Lau joined the opening team for the Market by Jean George at the Shangri-La Hotel after completing his apprenticeship. While preparing for the Winter Olympics of 2010, Executive Chef Hamid Salimian recruited him for the opening of the new Westin Wall Centre at the Vancouver Airport.

Today, Lau is an Executive Sous Chef at the Apron restaurant at the Westin Wall Centre hotel. His restaurant has adopted the philosophy to use sustainable and local produce. They often push the boundary on modern cooking techniques.

Montgomery Lau’s success and passion for quality food and contemporary cooking has led him to winning the Roasted black box competition two years in a row. This year, he earned the prestigious title of BC Chef of the Year.

Lau will be taking his well-earned title to the next level by competing for the title of Canada Chef of the Year at this year’s National Chefs’ Conference in his hometown Vancouver.

To find out how you can watch Lau represent BC at the competition, visit www.ccfcc2011.ca or the Facebook fanpage 2011 National Chefs’ Conference.

Meet Some New Team Members!

We've had a number of new members added to the CCFCC 2011 National Conference Team in recent weeks, here are two of them: 

Eva Zhu is a Marketing and Communications graduate from Simon Fraser University with experience in the communications field. She will be working alongside the Contents Manager to manage social media and produce content for publicity.    





 

Camille Woloch is the awards manager for the CCFCC 2011 National Conference. She is excited and honored to be taking part in the conference. Her responsibility will be “to organize the competition so that everyone present will know all about our competing chefs, so we can all celebrate in one another's past and present victories as chefs and foodies alike!”        

Welcome to the team Mandy, Eva, and Camille! We all look forward to working with you.

Wes Erikson and Aero Trading Co.: CCFCC 2011 Sponsors

Wes Erikson’s family has been in the commercial fishing industry for a long time, four generations to be exact. Today, he has an active career as both fisherman and chef.

Wes has been involved in fisheries advisory processes for more than two decades, and cooking for longer than that. Growing up cooking on his father’s boat, and later training under renowned chefs, Wes realized his passion for food and food preparation early in life.

Today, Wes gets the best of both worlds. He has owned and operated seafood restaurants for the past 15 years, and been able to supply much of the seafood he serves from his own fishing boat and from local fishermen who share his commitment to quality.

At the CCFCC 2011 National Conference this year, Wes will be donating halibut on behalf of the BC Halibut Fishery with the help of Aero Trading Co., a processing company that will handle the halibut. We look forward to what he brings to the table!

Pacific Provider Salmon: CCFCC 2011 Sponsor

The Pacific Provider is a 43-foot fishing boat, owned and operated by a North Vancouver fishing family and their staff. Between late spring and early fall each year, the Pacific Provider travels through the cold, clean waters around the Queen Charlotte Islands in search of the best catch, using only the most sustainable fishing methods.

Pacific Provider is Ocean Wise Certified, and devoted to small scale production of only the highest quality products. Sustainable fishing means trolling with a barbless hook and line designed specifically for Coho Salmon, eliminating the risk of endangering other fish, birds, and marine mammals. The trolling method also eliminates the risk of damaging the ocean floor. Pacific Provider’s fish are processed at sea: gutted, cleaned and flash frozen in a glaze of clean ocean water to ensure that the fish will remain at the peak of freshness until they arrive on consumers’ tables.

The result of Pacific Provider’s careful attention to detail is some of the best salmon out there—BC Coho Salmon that is rich, full-flavoured, firm, and lower in saturated fat and cholesterol than many other varieties of salmon.

The CCFCC would like to thank Pacific Provider for sharing their product at the National Conference in Vancouver this year!