WACS Global Chefs on the Sysco Cooking Stage

The competitors for the WACS Global Chefs Challenge competition are on the Sysco Cooking Stage right now at the Vancouver Convention Centre West. Competitors have travelled all the way from the US, Chile, Ecuador, and Venezuela to compete in this renowned competition that will gain them international recognition for their culinary talents. As well, we have a team representing Canada.

The competition started at 12pm and competitors will be on the stage until 8pm, creating a three-course meal for a table of judges. Judges will be seated at approximately 5pm to taste their creations. All competitors will receive conversation and feedback for their creations.

We wish all the competitors the best of luck and look forward to the first place, first runner-up and second runner-up winners to be announced at the President's Ball Gala dinner on Tuesday June 15.

[GERMAN BLOG] Der Startschuss ist gefallen!

Die besten acht Chefköche Kanadas haben heute 80 glücklichen Besuchern das beste Dinner gezaubert, dass man sich nur wünschen kann.

Der Kreativität waren keine Grenzen gesetzt und so überraschten die Köche mit aussergewöhnlichen Zusammenstellungen und Präsentation der Speisen. Die Besucher dankten es ihnen mit leeren Tellern und einer Stillle des Genusses.

Insgesamt hatten die Wettbewerber fünf Stunden Zeit ihr Können unter Beweis zu stellen. Wer am Ende das Rennen machen wird, entscheidet jedoch die Jury. Und das bleibt bis Mittwoch ein gut behütetes Geheimnis.

Day 1: CCFCC National Chefs Challenge presented by Unilever Food Solutions

CCFCC 2011 has finally begun!

To kick start the conference,we have 8 amazing chefs from across Canada competing for the title of National Chef. Presented by Unilever Food Solutions, the chefs will showcase their skills on the Sysco competitions stage by creating a 3-course meal which will be presented to the guests arriving at 5PM.




A big crowd at Eat!Vancouver watching the chefs hard at work

The 8 chefs will present their dishes to the guests seated at the beautifully decorated dining tables that reflect the theme of their menus.



Chef Ryan Marquis preparing his dish




Chef Shane Chartrand from Alberta




Chef Bruno Elsier from Ontario

The dishes will go out in a staggered format with the first appetizer by the first kitchen going out to the guests at 5:05PM. The dishes will be judged by a panel of culinary experts.

Speaking of dishes, all dinnerware, flatware and glasses were provided for the chefs and guests by Carolann Palin, of Bargreen Ellingston, with their brand partners, Steelite, Syracuse China, Libbey, and Tableware. www.bargreen.com

Please follow our twitter @ccfcc2011 as we will be live-tweeting on location about the competition.

See you soon!

The CCFCC 2011 Team in Jack Poole Plaza beneath the Olympic torches, just beside the Vancouver Convention Centre West.  To those on their way to Vancouver we wish safe travels, and to those already here, welcome!

Welcome, World!

We can't wait to have you in the beautiful city of Vancouver as we learn, play, and teach together! 

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!