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

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

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.

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

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.

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.

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.

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.

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