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!

Learn, Play, Teach - Confucious says...

More than 2,500 years ago, Confucius understood how people learn, when he said: “Tell me and I will listen, show me and I will remember, involve me and I will understand.”

A conference within a convention, CCFCC 2011 will involve you. The conference motto—Learn, Play, Teach—is all about involvement. With programs created for every attendee, guest and spouse, Vancouver, BC, is the place to be June 12 to June 15.

National and world chefs will compete for culinary excellence June 10 to June 15. A pre-conference bonus to all delegates: complimentary entry to Eat! Vancouver Food + Cooking Festival, where the National Chefs Challenge presented by Unilever Food Solutions, WACS Global Chefs Challenge and Hans Bueschkens Junior Challenge competitions will be visible to over 40,000 attendees. A visit to Vancouver Convention Centre West, a four-minute walk from the Renaissance Vancouver Hotel Harbourside, the host hotel for CCFCC 2011, is a learning experience all in itself.

Sunday, June 12, the official opening of CCFCC 2011, sees our Canadian Juniors creating the Tastes of CCFCC Canada Reception, welcoming our delegates, media and guests.  The Canadian Juniors from our provinces will be hosting food and beverage stations showcasing their regions. Under the guidance of Tim Appleton and Jon Garratt, this networking opportunity is sure to please all palates.

On Monday, June 13, following a keynote address by Chef Rob Feenie, the day unfolds with professional development sessions, demos and networking round-table sessions.

The evening dinner, an Aboriginal Potlatch Supper, with 12 Chefs stations, led by Chef Ben Genaille, Chef JC Felicella, VCC, and the aboriginal culinary class, showcases indigenous food and beverages from the six regions of British Columbia. This off-site meal, on a fabulous Monday night in June, highlights the best of Vancouver—a beautiful city surrounded by lush waters, farms and mountains … a chef’s paradise.

Tuesday kicks off with Taste of Nova Scotia, showcasing the 2012 CCFCC Conference location, Halifax, Nova Scotia. This is a full professional development day that includes The Dragon Feast of the Century. Chaired by Chef Clarence Ma, cooked by 15 award winning Asian Culinary Team Chefs, this multi course lunch, highlights the multi-cultural chefs in Vancouver, in BC, and across Canada. A lunch of visual and culinary arts, featuring local duck, crab, pork, squab, Asian Greens, AAA beef, and a guest showcase of Nova Scotia Lobster. (Valued at over $250 per person, this is the priceless deal of the century)

Educational, enjoyable, delicious.

On Wednesday, Chef Robert Clark, our breakfast keynote speaker, addresses the topic of sustainability. The morning will be filled with facilitated workshops—hands-on learning from our chefs, teachers and experts in the industry.  The breakfast is all about local, sustainable, the environment – with all British Columbia products.

Lunch sees Chef Andrew George and his aboriginal culinary students from Métis Nation British Columbia treat the delegates and guests to another great meal - learning through sharing of food.

Team Canada creates and cooks the menu for the President’s Ball on June 15. The black tie gala honours our Chefs and Competitors, awards first, second and third place, and says Thank you to Chef Judson Simpson, moving to Past President, CCFCC, after five years of remarkable leadership,

Stay until Thursday for a last day of play: the CCFCC Golf Tournament at the Furry Creek Golf and Country Club. No ordinary tournament, which includes lunch, dinner, power cart, on-course activities, a great mix of people and tasty surprises.

Juniors: we have an amazing array of events for you. Learning thru Play is the name of the game. And Play we will. From a scavenger hunt through Yaletown, Gastown, Chinatown to a day at Granville Island, your days will be filled with hands-on education and fun. Sampling of in-season spot prawns, markets filled with enticing fresh local products, and a brewery tour are just a few of the things we have in mind. (Don’t worry, chefs! We have great hands-on demos for you—Scotch and chocolate being one of them!)

Spouses: Vancouver spoils you - welcome to all!

See you all in Vancouver, for the 48th Annual CCFCC Conference. We can’t wait. Register now at www.ccfcc.eventbrite.com

Dawn Donahue, Conference Director, CCFCC National Conference 2011.

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.

Oysters at the Conference

Image from http://komogway.com/media/stills/

Komo Gway will have oysters on feature at the Conference in June, to the delight of many. They will be holding a seminar on oysters during the Conference, as well as hosting oyster bars at Tastes of CCFCC Canada (June 12) and the Presidents Ball (June 15), and an oyster booth during to Golf Tournament at Furry Creek on June 16, 2011. A little bird mentioned they will be serving their version of Oysters Rockefeller at the Golf Tournament!

Pentlatch Seafoods Ltd. is based in the Comox Valley on Vancouver Island, and is fully owned and operated by the K'ómoks First Nation. Their Oysters are marketed under the name Komo Gway, ruler of the undersea.

Their business places strong emphasis on sustainability and environmentalism, making as little impact on the environment as possible while harvesting natural, perfectly flavoured, firm-fleshed and briny beach-grown oysters.

Look forward to the oysters and other shellfish from Pentlatch Seafoods at the CCFCC 2011 National Conference in June!