CCFCC Honour Society

The Inaugural Honour Society Induction and Dinner, hosted by Chef Bruno Marti, was on Wednesday June 2^nd, 2010. The Honour Society was developed to honour and recognize leadership, professional excellence, lifetime commitment and significant contributions to our profession and to the Canadian Culinary Federation. The C.C.F.C.C. Honour Society represents and promotes culinary excellence, friendship and goodwill.

The Inductees dined on this menu, created by Chef Bruno Marti.

Canapes

Smoked Salmon

New Brunswick Caviar on Blinis

Bison Hump with Onion Jam

Amuse Bouche

Potato Wrapped Prawns

Tuna Tataki Ponzu Pipette

Rabbit Saddle with Morels

Terrine of Foie Gras & Arctic Char

Fennel, Carrot Gelee & Lentil Salad
 

Duck Breast with Westham Island Blueberries

Polenta, Braised Cabbage & Asparagus

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Braised Short Rib with Potato Foam

Tomato Confit, Peas & Carrots

Champagne Sorbet with Kalamansi Explosion

Pineapple Carpaccio & Brandy Snap

Roasted Veal Tenderloin Marsala

Pomme au Beurre, Spinach & Anise Scented Carrots

Pea Shoot Salad with Gorgonzola Tart

Pumpkin Seed Croutons, Port Wine Jelly & Pecans

Selection of Desserts

Parfait Grand Marnier

Parisienne Chocolate Mousse

Apple Tart Tatin

Mignardises

Bon Appetit!

Congratulations to all Inductees.

The 2nd annual Honour Society Dinner will be held at CCFCC 2011, Vancouver, BC

June 14, 2011

The Inaugural Honour Society Members, 2010:

Albert Schnell CCC Toronto

Arthur Raynor CCC Calgary

Bruce Wilson CCC Vancouver

Bruno Marti CCC Vancouver

Bud Bremner CCC Halifax

Fred Zimmerman CCC Calgary

Georges Chauvet CCC Montreal

Gerald Crewe CCC St. John’s

Hubert Scheck CCC Vancouver

John Reimers CCC Winnipeg

Julius Pokomandy CCC Vancouver

Klaus Theyer CCC Toronto

Marcel Hemery CCC Edmonton

Marcel Kretz CCC M.C. Montreal

Nick Schweitzer CCC Toronto

Paul Mastalir CCC Calgary

Pierre Clement CCC Ottawa

Roy Butterworth CCC Moncton

Takashi Murakami CCC M.C. Winnipeg

Valentin Kremzar CCC Edmonton

Vinicio Di Nillo CCC St. John’s

Wilhelmus Brand CCC Toronto

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!

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.