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Showing posts with label Vancouver. Show all posts
Showing posts with label Vancouver. 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!

Monday, May 16, 2011

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. 

Friday, May 6, 2011

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!


Wednesday, May 4, 2011

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!

Thursday, April 28, 2011

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!

Monday, April 18, 2011

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

Sunday, April 17, 2011

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.

Sunday, April 10, 2011

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

Friday, April 8, 2011

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!

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.