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

From here to there and back again

My Grandparents, and the Italian Crew. My Great Uncle Frank, left, Grandma beside him, and my Grandpa on the right.


The CCFCC 2011 National Conference Overview went on a Roman holiday, and came back with a new look.

When Dawn asked me to translate the Conference overview into Italian, I was a little daunted by the task. I understand a lot of Italian, but forming complete sentences--and grammatically correct ones at that--is no easy task when you're out of practice. I knew I had someone to back me up however: my Grandpa.

My Grandpa is very concerned with the details, as many in our family will grimace at. He boasts about his experience with quality control. I knew I could count on him to iron out the details of translation where my knowledge comes short. Sending the PowerPoint to him, I couldn't have imagined the details that would become topics of debate.

As anyone with multiple languages will have experienced, transferring meaning from one language to another can present an untold number of misunderstandings. Words without equivalents, idiomatic expressions, and little things like punctuation conventions. Dangerously easy to mix up!

A few problems arose, especially concerning lexical choices. For example, what word do you use for dessert? There isn't really a precise Italian word encompassing all sweet things consumed after a meal. In the end the consensus was that "dolce, referring to sweets like pastries, would be one of the more appropriate equivalents.

I would like to send my Grandpa my warmest love and thanks for helping me with this project, I couldn't have done it without you!

Meet the Team

We have a fantastic group of people working to organize the CCFCC 2011 National Conference! With mixture of tried-and-true professionals and new-to-the-scene interns, it is certain that this year's conference cannot be missed.

Dawn Donahue

2011 CCFCC Conference Director, President and CEO of Go Golf Events Management

In her own words, Dawn is the “glue” that holds our team together. We are all so grateful for her guidance and support as we work towards the Conference in June 2011!

Mahin Rashid

2011 CCFCC HR Director, Charity Event Coordinator, Mentor

A Simon Fraser University graduate, Mahin has drafted job descriptions, created online profiles for positions, and continues to recruit, interview, and place volunteers for the Conference.

Maria Dowa

2011 CCFCC HR Manager

A University of British Columbia Graduate with a degree in Psychology and Family Science, Maria is currently transitioning into the Human Resources and Nutrition field. With experience as an employment counsellor, and now HR Volunteer, Maria will be organizing the 60 volunteers needed for various committees and the Conference.

Thorsten Gohl

2011 CCFCC Photographer

A graduate in Professional Photo-Imaging at Langara College in 2011, Thorsten captured the West Coast Chocolate Festival on film and will be our official photographer for the CCFCC 2011 National Conference.

Naomi Koit

2011 CCFCC Executive Assistant to Dawn Donahue

A fourth-year Political Studies major at Queen’s University, Naomi was an event organizer and media representative for both the 2008 and 2009 West Coast Chocolate Festivals. As executive assistant to Dawn Donahue for the 2011 CCFCC, she will be maintaining files, creating action plans, drafting various documents, and managing projects to help keep everyone organized.

Susan Fung

2011 CCFCC Intern—Event and Finance Manager

A fourth-year Business Administration major at Simon Fraser University, Susan has contributed to the 2011 CCFCC by drafting budgets, creating event overviews, and utilizing her multilingual talents to translate conference materials into Chinese.

Angelina Tagliafierro

2011 CCFCC Intern—Content Manager, Blogger, Online Marketing

A third-year English major/History Minor at the University of British Columbia, Angelina has worked to strengthen the online presence of the Conference through the CCFCC 2011 National Conference Blog, online promotion, and maintenance of web postings on event listing services.

Naz Kohan

2011 CCFCC Intern—Administrative, Research, and Database Manager

A third-year Political Science major at the University of British Columbia, Naz has worked on the CCFCC website, drafted spreadsheet documents, and translated conference materials into French, German, Chinese, and Spanish.

Celina Vergel de Dios

2011 CCFCC Intern—Event Organizer

A graduate in Educational Psychology from the University of British Columbia, and current student of Event Marketing Management at BCIT, Celina worked extensively with the 2010 West Coast Chocolate Festival Team last year. As Event Organizer, Celina will take on a wide array of tasks with the 2011 CCFCC National Conference.

Thanks to the many others who help us all on a daily basis! We couldn't do it without you all.

And one last thought: thanks to Naomi Koit for compiling the bios of our team members!

Thank You to Tourism Vancouver!

Tourism Vancouver has helped the CCFCC Conference extensively over the past two years, and this year will be no exception as the city of Vancouver prepares to host the CCFCC 2011 National Conference and events.

The list is long, but Tourism Vancouver has been integral in promoting the conference with their destination video, image bank, and the “Destination Vancouver” mailout package sent to chapters of the CCFCC across Canada. They will also be supplying delegates at the 2011 National Conference with complementary visitor guides, city maps, and postcards.

All this and so much more, the assistance of Tourism Vancouver in bringing this year’s conference to fruition is greatly appreciated and we are excited to be working with them.

Vancouver, with its fantastic natural setting, accessible city-scape, and vibrant culinary

and cultural scene, is certain to make an unforgettable backdrop for the CCFCC 2011 National Conference.

Take a look at www.tourismvancouver.com for more details.

Photo credits to Tourism Vancouver.

BC Chefs' Association Meeting at Rainflower

Tuesday night this week, the BC Chefs' Association met at the Rainflower Seafood Restaurant in Richmond, BC, for a fantastic ten-course meal.

The meeting included the induction of a number of new members, most notably the Chinese Canadian Chefs' Association. Congratulations to all of the inductees!

Above, Chefs Tony Luk, Chun Huang, Wing Leung, San Gen Liang, Sam Leung, Kent Wong, Kai Chung Lai, and Patrick Mo at the dinner.

BCCA Members new and old, and everyone else, were treated to Peking Duck, Stir Fried and Crispy Fish Filet with Chinese Greens, House Special Pork Chops with Basil, Conpoy & Shredded Chicken soup, Braised Dungeness Crab with ginger and scallion, Stir Fried Duck with Greens, Stir Fried Fresh Garden Vegetables, Crispy Fried Empress Ranch chicken, Shrimp and Pork Fried Rice, and a Tapioca/Taro Root dessert. Everything was perfect, I’m sure we all wished it would never end!

Thank you to the Rainflower Seafood Restaurant for their attentive service and accommodation of our large crowd!

Thank You to Tourism Montreal!

The CCFCC 2011 National Conference Team is pleased to announce that Tourism Montreal will co-sponsor the Women in the Industry Luncheon during the CCFCC 2011 National Conference on Monday, June 13, 2011. The luncheon will be opened by Tourism Montreal International Relations Manager Marc-André Gemme. Thank you for your generous support, we look forward to our partnership!

Please take a look at their website and blog to learn more about the wonderful city of Montreal, Canada, and all it has to offer:

www.tourisme-montreal.org

www.tourisme-montreal.org/blog

Some Great Fundraising Tips

Want to attend the CCFCC 2011 National Conference, but don't know how to fund it? Keep reading!

The CCFCC 2011 Conference Committee was asked if we had any thoughts on chapters raising money to attend the annual National Chefs Conference – asked by many groups actually.

We wish to share a few ideas with you:

Saving Money takes a lot of time and effort – but, if you invest some time into research on the internet, into networking and business development, and into your community, you can always save money.

The Short list of Ideas: (for those who don’t have time to read everything below)

· Fundraise – sell your services – people love good food – cook for them!

· Ask people to donate points for air or hotel

· Ask people you do business with to sponsor your association

· Invest in saving money with your time and research on the internet

· Ask experts for their help – travel agencies, marketing and sales, chamber of commerce, successful fundraisers – ask them for advice – not to do the work for you

· Give back to those that help you – support their business, write thank you letters, mention them by name in print, Facebook, Twitter

o Network – that is the key to success, and a big reason to attend conferences

The longer list – with more details:

o Host a fundraiser as an association

§ Each chef could cook dinner for 8 people, in someone’s home, with 4 courses and wine, that you could auction this off, or raffle this off for a $1000 per dinner

· Invite food and beverages partners to provide the ingredients

· Make sure your written menu includes their names and companies

§ Chef Poyan Danesh donated a dinner for 8, with appetizer and welcome cocktail, three course dinner with wine, dessert (and of course, shopping, menu planning, and cleanup) – sold for $2000!

o Host cooking classes

§ It is truly a time that families want to get back to preparing their own meals

· People want to learn to cook healthy, wholesome, family meals

o Organize with your local hardware stores or plant and landscaping stores or…. Well you get it

§ to cook hot dogs and sell pop every Saturday and Sunday – many businesses will match your funds, give you the storefront space

§ think outside the box – barbecue veggies, stuffed potatoes, “prawns on the Barbie”

· whatever your community will allow you to do

· include your suppliers and new products – great marketing opportunity for suppliers

o Make chocolates, caramels, etc - box them up and sell them – Easter coming up, Mothers day – get your local supplier to sponsor the ingredients

§ You could raise 10K in no time with chocolates

o Host a soup cooking competition – cold days, coming to spring – hit the local fairs, or farmers market – sell soup each Saturday and Sunday for a few weeks

§ Great homemade soup! People love it

· Add in an artisan bread or roll; even do soup and sandwiches!

· Be a member of airlines, hotels, car rentals

o Sign up online – watch for their specials and deals

· Go to your local travel agency – especially if you spend any money with them

o Ask them to see if they can get you a flight and/or hotel package sponsored thru their partners

o Maybe even visit a couple travel agencies and invite their support

· Ask your associates and corporate members if they have airline points they will donate to you and your members to fly out

o Oftentimes sales reps have so many airline points they would love to help out

· Ask the suppliers you do the most business with to sponsor the association to come out

o Or a portion of it – something is better than nothing

· Put together a letter of request to potential sponsors

o These sponsors can be numerous

§ Your suppliers and business associates

§ Local chamber of commerce

§ Local bank

§ Local car dealerships

§ Local associations that your association has helped or donated time and food to

· Outline what you are asking for – flights, hotels and conference package - $1500 to $2000 per person (with hotel, flights and conference package, it can be done for as little as $1500)

§ Outline the benefits to them

§ You will support their business and buy this amount of product over the next year (a shorter timeline if you can commit to it)

§ You will have their logo put on your delegate badge

· We can do that for you

§ You will write a thank you letter to them

§ You will write an article about them and their support for Mis en Place

§ You will mention them on facebook, twitter, and social media

o Outline why you should attend this conference

§ What this education, seminars, and networking does for you, your company, and your association

§ Read my article in mis en place – or the blog, about why people should attend conferences

§ Include this in the letter

o Take the attached sponsorship package to Cogeco and invite them to be a sponsor

§ They have a good opportunity to get involved with the association and gain recognition

§ As your employer, the article in Mis en Place would help for you to apply to them for financial support

For the Vancouver 2011 conference – specific ideas

· Google cheap flights – yesterday there was a $200 round trip flight from Toronto to Vancouver with Sunwing

o Sign up for flight alerts – when seats go on sale – grab them

§ Check out last minute sales, vacations, etc

§ Often you can get a hotel and flight package, with transfers, at a great price

· Fly out of the States – there are always cheap, cheap flights – fly into Bellingham or Seattle

o Right now Bellingham to Vancouver on Amtrak is on sale for $13 each way.

§ There is a shuttle from Bellingham airport to Amtrak.

§ Seattle to Vancouver is on sale with Amtrak for $36

· Reach out to your associate members in Vancouver – ask if they will pick you up at the Bellingham airport – it is only an hour or so out of Vancouver – depending on traffic

· Finally, consider investing in your own education and development

o This is a great 4 days to a week, in one of the most beautiful cities in the world, with the delegate fees subsidized by 50%

§ Where in the world could you eat, drink, learn, and network, for 4 days, for $500.00

· All food and beverages, plus a black tie gala, for such a low, low price

· Not to mention the education seminars, and the world class chefs that will be in attendance, hosting round table sessions

· Make it a holiday with your family

o Research Tourism Vancouver, get a good deal on a suite or a condo – there are good deals to be had if you work at it

§ As long as you are staying anywhere downtown, you are only a 15 minute walk from the Renaissance Vancouver Hotel Harbourside–

§ If you get closer to false creek you are a 30 minute walk, or a 10 minute bus ride

§ Or, stay on the north shore (north Vancouver) – the seabus comes right across to the waterfront – a five minute walk to the hotel

§ Or, stay in Richmond, near the Canada Line Sky train – 30 minute ride into the hotel

· Remember, a good idea is only good if it is put in place

o Raising money is hard work, and takes time – but, if you commit to it, then, you will be successful

o Make a list of everything you and your chapter have done for the community

§ Then ask the community to give back to you now

o Make a list of everyone you spend money with – all 7 of you

§ Your bank, insurance agency, cars, furniture, equipment, food and beverages

· Ask them to sponsor you

· In return, you will continue to do business with them

Start Now for the 2012 Conference!

Put Fundraising for the Annual Conference into your Chapters Annual Strategic Plan.