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Showing posts with label BC. Show all posts
Showing posts with label BC. Show all posts

Saturday, June 4, 2011

Chef Ben Genaille on Urban Rush


Take a look at Chef Ben Genaille, the Aboriginal Culinary Program Instructor at VCC.  The Aborignal Culinary Class, under Ben's instruction, will be presenting an incredible meal at VCC on Monday, June 13, 2011 as a part of this year's conference.  The menu is tantalizing!  Tickets for the Aboriginal Potlatch Supper are $75.00, click here for more details.

Now for the exciting stuff, the menu:
Traditionally smoked salmon
parsnip dumpling, pumpkin sauce

Spot prawn, poached in bentwood box
sweet onion, garlic cream

Spiced seafood cakes, corn puree
dandelion salad

Smoked trout apple salad
young cress, wild mushroom vinaigrette

Rabbit sausage
king oyster ragout, blueberry pinenut chutney
 
Braised bison brisket
roasted squash salad, roasted onions, natural sauce

Roast venison loin
sweet potato sauce, savory bannock bread pudding

Cinnamon bannock fritters
Brown sugar cranberry sauce

Bannock bread pudding, sundried berry
egg sauce

Beverages paired with each course

We hope to see you all there!

Friday, March 25, 2011

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.

Thursday, March 24, 2011

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!

Wednesday, March 23, 2011

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


Monday, March 21, 2011

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.

Saturday, March 19, 2011

The 2011 Healthy Chef Competition




















Above, the Chinese Canadian Chef
Associations' Award Winning Table Showcase, carved from fresh produce.

Three nights ago, 10 local chefs and their teams convened at the Hyatt Regency in Downtown Vancouver to show off their culinary prowess at the 12th annual Healthy Chef Competition. The competition is the result of a collaborative effort between the BC Produce Marketing Association (BCPMA) and the BC Chefs’ Association (BCCA), promoting healthy eating through fresh fruits and vegetables.


This diverse range of competitors—including restaurants, hotels, and culinary schools—produced some amazing talent and fantastic culinary creations!


This year’s competitors included:

The Chinese Canadian Chef Association

Delizia Fusion Cuisine

Dynasty Seafood Restaurant

Executive Hotels & Resorts

The Well Restaurant

Goldfish Pacific Kitchen

River Rock Casino Resort

The Hyatt Regency Vancouver

The International Culinary School at the Art Institute of Vancouver

Vancouver Community College

Awards were presented for Best Entrée, Best Dessert, Best Table Showcase, the Healthy Plate Award (for desirable presentation of fresh produce, and the overall healthiness of the dish), and the People’s Choice Award.


There were six judges for the competition, including:

Executive Chef Michael Pinter, CCC, Seton Villa Action Line Housing, Director BCAA

Corporate Chef Boban Kovachevich, Executive Hotels and Conference Centre

Chef Thomas Dietzel, International Hospitality Recruitment

Chef Edgar Rahal, Chairman BCAA

Pastry Chef Ulrich Pohl, Pohl’s Bakery & Pastry Ltd.

Melody Fury, Food Writer, VancouverFoodTour.com, GourmetFury.com

In the end, four competitors walked away with the five awards:

Best Entrée – The Hyatt Regency (entrée of beef tenderloin with a tandoori rub, aloo tikki spring vegetables, mint chutney, and beet coulis)


Best Dessert – Goldfish Pacific Kitchen (dessert trio of pineapple yoghurt mousse, white chocolate apple cake, and strawberry panna cotta)


Best Table Showcase – Chinese Canadian Chef Association, with some incredible fruit sculptures!


Healthy Plate – River Rock Casino Resort (entrée of braised sea cucumber, shitake mushrooms, pea sprouts, tiger prawn, garden pea puree, lily bulb, beet powder and chive oil)


People’s Choice – Chinese Canadian Chef Association (“Seafood From the East” entrée of poached prawns and scallops with a ponzu glaze, organic soba noodles and vegetables)

Congratulations to all of the winners!


















The "Seafood From the East" dish by the Chinese Canadian Chef Association, winner of the People's Choice Award.


The evening was not just a big one for established chefs, but for up and coming individuals as well. In the last decade, the BCPMA has raised more than $80,000 for the BC Chefs’ Association Junior Scholarship fund, and the BC Chefs’ Association has awarded more than $150,000 in scholarships for culinary students.


Fundraising at the 2011 Healthy Chef Competition was no exception to previous years: the BC Produce Marketing Association presented the BC Chefs’ Association with a hefty check of $7,000 towards the Junior Scholarship fund, in addition to donations to the Canadian Cancer Society, the Heart and Stroke Foundation, and the “Fruits and Veggies Mix it Up” for Better Health program.


All in all, the 2011 Healthy Chef Competition was an entertaining night for guests and participants alike. Live music, great-tasting food, fundraising for great causes, and an incredible goody bag to bring home (filled with fresh fruits and vegetables, mushrooms, and a potted herb plant to name a few)? What more could a lot of foodies ask for?


Just wait until the CCFCC 2011 National Conference in June.

Tuesday, March 15, 2011

BC Junior COTY Competition, March 12, 2011

Pictured left, 2011 BC Junior Chef of the year, Jasper Cruickshank.


Below is a message from Corey Jessup, President of the Victoria Branch of the Canadian Culinary Federation:

Hello Everyone,


Yesterday (Saturday, March 12, 2011) we held the 2011 BC Junior COTY competition and from what I saw we have some great young talent in all regions of this province. We would first like to start out by thanking Gilbert Noussitou and Camosun College for in only three days notice being able to accommodate the competition and pulling it off as if it was planned to be hosted there from day one.


Competitions like these would never be possible without support from our industry partners so thanks goes out to InterCity Packers for contributing the cash prizes and Certified Angus beef chuck flats and top sirloin for the black boxes. Sysco Victoria for contributing the whole Dungeness crab, Coho salmon, Little Qualicum blue claire cheese, wild mushroom blend, parsnips, golden beets and sunflower shoots for each black box. Ronald St Pierre for securing the wine for the peoples tasting table I know they were very grateful for that and Spatula Media for the amazing trophies, plaques and posters for all the competitors as keepsakes.


But without further adieu we would like to acknowledge the winners of this years event with the first place finisher going on to represent the province of BC at the National Junior COTY competition June 2011 in Vancouver.


1st place - Jasper Cruickshank, Vancouver

2nd place - Jenna Angle, Okanagan

3rd place - John Lance, Victoria


We would also like to thank the judges from this years event in no particular order, Bruno Marti, Willi Franz, JC Feliella, Leslie Stav, David Lang, Rick Choy, Terry Lockhart Rust, Gilbert Noussitou, Jeffrey Brothers and Dr Jane Ruddick for assisting in all the administration details the day of the event.


On behalf of the Victoria & North Island Branches


Thank you,

Corey

Monday, March 14, 2011

Pastry Chef of the Year Competition


Wednesday June 15, 2011

8:00 am – 3:00 pm

Vancouver Community College
250 West Pender Street
Vancouver, British Columbia


The 2011 Pastry Chef of the Year Competition will take place the same day as the CCFCC National Junior Chefs Challenge at Vancouver Community College on June 15, 2011.


Over the course of an eight-hour day, six candidates will demonstrate their expertise in the pastry field. The only rules? Everything must be prepared from scratch, and proficiency in sugar and chocolate sculpting must be demonstrated in some shape or form.


Your $50.00 ticket will give you the exciting experience of witnessing this event, and a taste of the goodies from the kitchens to satiate your sweet tooth.


Visit http://pastrychefchallenge-eorg.eventbrite.com/ for tickets and further details on the competition.

Saturday, March 12, 2011

CCFCC National Junior Chefs Challenge


Wednesday June 15, 2011

7:00 am – 2:00 pm

Vancouver Community College
250 West Pender Street
Vancouver, British Columbia


At the CCFCC National Junior Chefs Challenge at Vancouver Community College this June, witness the next generation of Canadian culinary wonders as they compete in the National Championship round. Competitors representing each province in Canada will show off their prowess in the kitchen for the 2011 title.


Tickets for the challenge are $75.00 plus a $2.49 service fee. Tickets include lunch from one of the competitor’s kitchens. Competition details will be announced soon.


See http://ccfccjuniors-eorg.eventbrite.com/ for further details.

Thursday, March 10, 2011

Hans Bueschkens Junior Culinary Challenge


Sunday June 12, 2011

11:00 am – 5:00 pm

Vancouver Convention Centre West

1055 Canada Place

Vancouver, British Columbia


Watch Junior Chefs from across the globe compete for title of 'World Junior Champion' and the Hans Bueschkens Memorial trophy at the Hans Bueschkens Junior Culinary Challenge June 12, 2011.


As with the National Chefs Challenge and WACS Global Chefs Challenge, the competition will take place as a part of the Eat! Vancouver Food + Cooking Festival. Free entry for Eat! Vancouver onlookers and CCFCC 2011 full delegates.


The 2011 competition and overview will be announced soon, but it is guaranteed to be an afternoon filled with excitement.


See http://worldjuniors-eorg.eventbrite.com/ for more details.

Wednesday, March 9, 2011

WACS Global Chefs Challenge - Continental Final (Americas)


Saturday June 11, 2011

11:00 am - 9:00 pm

Vancouver Convention Centre West
1055 Canada Place
Vancouver, British Columbia


The continental finals for the WACS Global Chefs Challenge will be held in Vancouver this summer, as a part of the Eat! Vancouver Food + Cooking Festival.


As the World Association of Chefs compete for the title of Global Chef of the Year, onlookers are sure to witness some culinary masterpieces in the works.


Details and competition rules will be available soon.

Entry is free to everyone attending Eat! Vancouver Food + Cooking Festival, and to all full conference delegates at the CCFCC 2011 National Conference.


For additional information, see http://wacsglobalchefchallenge-eorg.eventbrite.com/

Monday, March 7, 2011

Thank You to Unilever Food Solutions


While we are on the topic of the 2011 National Chefs Challenge, we would like to thank Unilever Food Solutions for their generous sponsorship of the event.

Unilever Food Solutions has been in the food business since the 1880s, and continues to maintain a high standard of quality in the ingredients they produce today.

www.unileverfoodsolutions.ca


2011 National Chefs Challenge Presented by Unilever Food Solutions

There are some exciting challenges planned for the CCFCC 2011 National Conference, the first of which will be the National Chefs Challenge presented by Unilever Food Solutions.


Friday June 10, 2011

2:00 pm – 9:00 pm

Vancouver Convention Centre West
1055 Canada Place
Vancouver, British Columbia


Competitors in the 2011 National Chefs Challenge will whip up a 3-course meal before a panel of judges, who will evaluate their creations based on preparation, presentation, and taste.

For the first course, competitors will be provided with salmon and scallops; for the second course, beef chuck and flank; and for the third course they may contrive a dessert of their choice.


Competing chefs will make 16 meals, but only 10 of these exclusive creations will be available to the public for purchase. Keep checking back, tickets will be available soon but they are sure to disappear quickly!

Watching the challenges is free; all Eat! Vancouver Food + Cooking Festival attendees are welcome to witness the excitement.

See http://nationalchefschallenge-eorg.eventbrite.com/ for more details.

Saturday, March 5, 2011

CCFCC 2011 Golf Tournament


Thursday June 16, 2011
9:30 am - 6:30 pm
Furry Creek Golf & Country Club
150 Country Club Road
Furry Creek, British Columbia

A tidy way to round off the conference's festivities, join us at the picturesque Furry Creek Golf Course just outside of Squamish, B.C. for a day of golf, networking, and of course, culinary delights.

Registration will start at 10:00 am, with coffee, tea, Mimosas and Caesars served. A “Best of BC” brunch buffet follows registration, and complementary on-course snacks, samples, and beverages. Awards and prizes will be given out throughout the day. Reception, food, and beverage stations from 4:00 – 6:00 pm to close the day.

Golf Attire and Sports Casual will be the attire for the event. Everyone is welcome!

Schedule:
Registration 10:00 am – 10:30 am
Brunch Buffet – the Best of BC
Welcome Address 10:45 am
Shotgun Start 11:00 am
Scramble Format Golf Tournament 11:00 am to 4:00 pm
Afternoon Tea for the non-golfers at 3:30 pm
End of Golf 4:00 pm
Reception, Food and Beverages Stations 4:00 pm to 6:00 pm
Awards and Prizes ongoing
Close of Day 6:30 pm

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

www.golfbc.com/courses/furry_creek