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Bocuse d’Or Fundraiser – Wishing Chef James Olberg Well On His Journey

BC Chefs Band Together For Canadian Chef in Bocuse d’Or Fundraiser

Created in 1987 by Mater Chef Paul Bocuse, the Bocuse d’Or culinary competition is now in it’s 30 year. Twenty-four of the most promising chefs in the world go through two days of intense competition and give their very best to secure a top spot. Intense is the key word here – this is MAXIMUM chefness at work (and yes, I do know that’s not a word).

This year’s Canadian candidate is Chef James Olberg who heads to France very shortly to compete in the  Bocuse d’Or. However Chef Olberg has more than just culinary prep to do, as unlike many other countries, that have immense budgets for their chefs to train for the prestigious Bocuse d’Or contest, Canada does not. Our chefs have to work full time, raise families, try to stay healthy and have some personal time AND train for the Bocuse d’Or AND worry about the financing of it all. Needless to say, something has to give.

Bocuse d'Or Fundraiser

This past December I was super impressed, once again, with our local chef community as they banded together to help one of their own. Chef Keith Pears spearheaded the venture at his hotel, the Delta by Marriott in Burnaby. Guests could choose the chef they would sit with and there were some pretty big hitters here! Truffles were shaved, caviar spooned out liberally and there was an amazing sense of community. I hugged many old friends and met new ones.

Bocuse d'Or Fundraiser

Bocuse d'Or Fundraiser

Bocuse d'Or Fundraiser

Marcus Von Albrecht’s generously donated XFour Vodka for the initial Cocktail and a selection of skillfully prepared canapes were served. Then we headed to our chefs tables for the dinner.  I had the good fortune to sit with Chef Sylvain Currier.

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Bocuse d'Or Fundraiser

Autumn Harvest Vegetable Salad – burgundy truffle puree, candied hazelnuts, preserved lemon

Bocuse d'Or Fundraiser

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Pine mushroom custard white alba truffle, caviar, cauliflower topped with hand shaved trufflesBocuse d'Or Fundraiser

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Braised veal cheeks with Perigold truffle, fois gras croquette, parsnip puree, crispy celeriac, parsley puree

Bocuse d'Or FundraiserAmaretto Panna Cotta – BC apple sorbet, candied ginger, carrot puree, crisp meringue, almonds

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Macarons by Panifrance

Bocuse d'Or Fundraiser

We wish Chef Olberg the very best on his journey and thank all that contributed to this amazing night. May the force be with him!

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CCFCC Bocuse d’Or Canada team includes Navjeet Singh as the Official Commis to Chef James Olberg at the 2017 Bocuse d’Or in Lyon.