And so the week begins!

Delegates have been streaming in for the past few days, anticipation running high for the incredible events planned this week.  Already the National Chefs Challenge, WACS Global Chefs Challenge, and WACS Junior Challenge have left appetites whetted and spirits high.  

This evening, conference delegates and more were treated to an incomparable meal at the sold out Tastes of CCFCC Canada.  With 19 food stations representing regions across Canada, with exquisite beverage pairings, it was a feast for the senses!  

Some of my personal highlights from the evening include the Nova Scotian Farmed Arctic Char with Hodge podge, char cracker, and Oulton’s Smoked Pork Belly and the B.C. Hazelnut S’mores with Philadelphia Cream Cheese and Christie Graham Crumbs with dark chocolate and Chef-made marshmallow. Another great station was Manitoba's Smoked Goldeye Terrine with Beet and Goat Cheese Puree with Sautéed Pickerel Cheeks, micro green and a flax seed vinaigrette (below),

and Aboriginal Culinary Team Canada with Lax-Kw'alaam smoked black cod, pickled parsnip root, and dandelion-watercress greens (below).

I don't know about you, but this was a pretty awesome kick-off to what is sure to be a great week.  Good night to you all, and enjoy the CCFCC 2011 Vancouver to the fullest! 

Pictures by Thorsten Gohl, official CCFCC 2011 Photographer.

One last thought: take a look at this summary of the evening by Mark Atal, if you missed any details!

Taste of CCFCC 2011 from Mark Atal on Vimeo.

A Special Gift for the Conference

A fifth generation master with 48 years of experience in baking, pastry, chocolate, and sugar work, anything this guy creates is bound to be pretty special.   

Chef Paul Massincaud of the Baking & Pastry Arts programs at The International Culinary Schools at The Art Institute of Vancouver has made the CCFCC 2011 National Conference a treat to pretty to eat!  Can you believe he spent 6 hours making this for us?  Thanks Chef Massincaud!

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!

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.

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. 

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!

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!

BC Tree Fruits: CCFCC 2011 Sponsor

BC’s Okanagan Valley boasts some of the best tree-fruit growing conditions found anywhere in the world, and hence some of the most amazing apples, pears, cherries, apricots, peaches, prune plums and nectarines available to consumers.

BC Tree Fruits is a part of the Okanagan Tree Fruit Cooperative, owned by more than 800 local grower families and dedicated to local, natural, and sustainable farming. They have been arranging for the promotion, packing, and transportation of their members’ produce since the good ol’ days back in 1936.

The history of orchards in the Okanagan Valley goes back nearly a century and a half, but the innovations employed by growers with BC Tree Fruits are cutting edge. The result is perfectly ripened, perfectly healthy fruit. Like their motto says, BC Tree Fruits are “way more than delicious.”

The BC Tree Fruits website provides a handy collection of harvest charts detailing when their products are in season, so you’ll be sure to have only the freshest and most amazing fruit on your table. Next time you’re at the produce market, be sure to check out BC Tree Fruits’ Ambrosia apple, a discovered in BC variety.

The CCFCC is grateful to BC Tree Fruits for providing BC brand apples, delicious and nutritious, at the 2011 National Conference this June!

Cioffi’s Meat Market and Deli: CCFCC 2011 Sponsor

From their (almost neighbouring) locations at 4156 and 4142 East Hastings Street in Burnaby, Cioffi’s has been serving up local and European goods of incomparable quality since they first opened their doors more than two decades ago.

Plan a trip to their deli, and you won’t be disappointed with their generous and fresh selection of cheeses, deli meats, olives, antipasti, dried and fresh pasta, and aisles of grocery products. For those on the run, Cioffi’s also offers a number of finger-licking Italian meals to go.

Two stores over at their meat market, savvy shoppers will be impressed by an extensive collection of meats cut fresh to order and 15 different kinds of homemade sausage.

Cioffi’s Meat Market and Deli offers great products, great prices, and a level of customer service you rarely see these days. Drop bye some time and you won’t be disappointed.

Cioffi’s motto is Mangia Bene, Vive Bene, “Eat Well, Live Well,” and we couldn’t agree more with the sentiment.

Johnston's Pork: CCFCC 2011 Sponsor

Johnston’s is the type of company you can feel good buying your pork from. They’ve been in the meat business for more than 70 years, and continue to uphold the same high standards of quality as they held back in 1937.

From their location in Chilliwack, BC, Johnston’s sources only the best quality meats from local producers in Abbotsford and Chilliwack. The farmers Johnston’s sources their meat from are, like Johnston's, family businesses with a clear understanding of the correlation between a carefully-raised animal and high-quality meat.

Johnston’s provides everything a consumer is looking for in a quality cut of meat—freshness, high standards, and a local business with a conscience.

Thank you, Johnston’s, for your support of the CCFCC 2011 National Conference!

The Canadian Culinary Federation: Who We Are

The Canadian Culinary Federation is a non-profit association that has been representing food industry professionals across Canada since its inception in 1963. It is the largest organization of its kind in the country, with members including Cook Apprentices, Journeyman Cooks, Professional Chefs/Cooks and general Culinary Professionals.

The CCFCC has undergone name changes and revisions several times over the course of its existence, but the intent remains the same: to provide representation and unity for food industry professionals across Canada. Through training and partnering, they advocate the promotion of Canadian food culture on a national and international scale.

The CCFCC’s yearly National Conference is open to all members, invited guests, and individuals and organizations associated with the hospitality industry. We look forward to seeing you there, as we gather in Vancouver between June 10 and 16, 2011, to share our knowledge, experiences, and a love for food!

Check out the website at ccfcc.ca for more information on the CCFCC, or ccfcc.eventbrite.com for details and tickets for the conference in June.

Conference Sessions and Speakers: Chef Thomas Haas, Chocolate and Pastry Demo

Image from http://chocomap.com/chocolatiers_haas.php

If you have ever tasted any of his mouth-watering creations, you’ll know why Chef Thomas Haas has countless awards to his name and a loyal public following at his two Vancouver retail stores.

Chef Haas is a fourth generation pastry chef and chocolatier, hailing from the Black Forest region of Germany. From years of experience in his family's pastry shop in the Black Forest village of Aichhalden, to stints in Switzerland, France, and North America, Haas not only has the credentials to wow but undeniable talent in his field.

At this year’s CCFCC 2011 National Conference, delegates will be treated to a fantastic chocolate and pastry demonstration by the man himself. Treat yourself with a visit to his North Shore or Kitsilano store while you're here!

www.thomashaas.com

Conference Keynote Speakers: Chef Rob Feenie, The Business of Being a Chef

Picture from http://2010vancouver.ca/

Chef Rob Feenie’s career is bursting with experiences and accolades that many chefs only dream of. In addition to running and establishing several restaurants over the course of his career, Chef Feenie has made numerous television appearances (including a winning season on Iron Chef America and his own show New Classics with Rob Feenie on Food Network Canada) and published several cookbooks. He is currently Executive Chef for Cactus Club Restaurants.

We are certain that there will be plenty to learn from this seasoned industry professional as he talks about the Business of Being a Chef over breakfast at the CCFCC 2011 National Conference on Monday, June 13, 2011.

A Conference Day-Pass for Monday, June 13, 2011 is $84.00; breakfast hour only is $56.00.

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