Tag Archives: BC Chefs Association

BC Chefs Association Honour International Chefs Day by Providing Lunch on the Downtown East Side

Lunch served at Oppenheimer Park

On Thursday, October 20, 2016 dozens of British Columbia’s chefs will celebrate International Chefs Day by serving lunch to the homeless and hungry in Oppenheimer Park from 11:30am to 1:30pm. Chef’s associations all around the world and across Canada celebrate their craft on this designated day by giving back to their communities, and coming out of their kitchens to donate their time.

The British Columbia Chefs Association encourage the public to come and join both junior and professional chefs preparing food for the less fortunate, and anyone who wishes to share a specially prepared meal to join their luncheon. Oppenheimer Park is located at 400 Powell Street in the Downtown Eastside of Vancouver.

Chef Jeffery Young, President of the British Chefs Association, thanks the generous donations from Vancouver Community College students and faculty, the B.C. Produce Marketing Association, Sysco Vancouver, Cheemo Foods and all the other generous local suppliers who donated food and products to make this event a great success.

About The British Columbia Chefs’ Association

The British Columbia Chef’s Association was founded by a small group of dedicated chefs in July, 1958.  The organization is dedicated to educating junior members and upgrading skills of regular members. Annual scholarships are also awarded to deserving students who distinguish themselves in the culinary field in institutions throughout the Lower Mainland.

For more information about the BCCA or for joining, please email info@bcchefs.com

Press Enquiries Jeffrey Young regarding International Chefs Day 604-655-1122

jeffery@youngculinaryconcepts.com

 

13th ANNUAL HEALTHY CHEF COMPETITION

BRITISH COLUMBIA CHEFS’ ASSOCIATION

Partial proceeds raised from this event help fund scholarships for the B.C. Chefs’ Association and support several health organizations.

Hyatt Regency, Vancouver

Wednesday, March 7th, 2012

Judging @ 6:30PM; Dinner: 7:30 PM

This is a fun and healthy competition that has been taking place for over a decade. It is organized by the BC Produce Marketing Association (BCPMA) in collaboration with the BC Chefs Association (BCAA).

This event takes place usually every March on the third Wednesday of the month except in a leap year.

Judging is based on:

Taste and texture components, Artistic appearance of the food presentation, correct cooking procedure in order to receive maximum nutritional benefit of ingredients, mandatory use of six fruit or vegetables promoting healthy cuisine and the overall table display that showcases the property.
Prizes and Trophies will be given out to the top five winners

Diva’s Jeff Kang wins B.C. Chef of the Year title

Winner of BC Chefs Association and Canadian Culinary Federation contest goes on to national event
www.divamet.com

Diva at the Met Executive Sous Chef, Jeff Kang, has been named “B.C. Chef of the Year” after winning the annual Roasted Competition at the BC Foodservice Expo. The event, held on January 30, was presented in partnership with both the BC Chefs Association and the Canadian Culinary Federation.

The Roasted Competition is a knock-out black box event for up-and-coming chefs, with all competitors preparing appetizers, but only top contestants going on to prepare main courses and, ultimately, desserts. Chef Kang impressed judges with his skill, creativity and quick thinking, going on to win the final round over Chef Dan Craig from the Delta Burnaby (2nd) and Chef William Tse from The Sandbar (3rd). As the winner of this event, he will head to Halifax in June to compete in the national competition. As an added bonus, this year’s top two finalists will also travel to Toronto in March to take part in the “Discovered Chef Competition” at the Canadian Restaurant and Foodservices Association’s national show.

For each round, the chefs received a black box with two ingredients that had to be used in that course. The first round saw Chef Kang use the supplied yellowtail and mussels to produce an olive oil poached yellowtail with mussels, served with a ginger scallion mayonnaise foam and a garden salad.

Roasted chefs compete at BC Foodservice Expo - Steak and Aligator Sausage Black Box

The main course black box items were sirloin and crocodile, with which he prepared a dish of pan-seared beef, black garlic parsnip puree, heirloom carrots, garlic foam and crispy crocodile.

Roasted chefs compete at BC Foodservice Expo - Final 3 Dessert

With quinoa, walnuts and vanilla as his back box ingredients, the final round, dessert, saw him win the event with his blueberry sorbet and microwave bread, served with candied quinoa, walnut crumbles and white chocolate vanilla tuile.

“In this case, the quinoa and crocodile were definitely the ingredients that tested me the most,” said Chef Kang. “But with a black box competition like this, the biggest challenge is the mental one-having no idea of what ingredients you’ll be given to cook with, and then worrying about it for the full 30 minutes of each round! But this is why I am doing competitions like this, to try things I’ve never done before and to test myself.” Chef Kang was also the winner of the 2011 Fetzer Great Beginnings Appetizer Challenge at the Vancouver Playhouse International Wine Festival.

The Metropolitan Hotel Vancouver and Diva at the Met restaurant have been known for a strong mentorship and culinary arts program, and actively encourage all members of the kitchen team to compete in events. “Taking part in competitions is important in keeping our team challenged and at the top of their game,” said Metropolitan Hotel Vancouver Executive Chef, Hamid Salimian. “Competing is a fantastic way to build confidence, exercise creativity and sharpen skills. Jeff is a very talented chef, and he did a lot of practice for this event. All of the members of the team get to see how that pays off.”

About Metropolitan Hotels

Metropolitan Hotels operates three luxury properties: Metropolitan Toronto, the Soho Metropolitan and the Metropolitan Vancouver. With more than 750 rooms, Metropolitan Hotels is committed to providing luxury accommodation for business and leisure travellers seeking an independent choice. A member of Preferred Hotels & Resorts Worldwide, Metropolitan Hotels strives to provide superior service with distinctive accommodations. Award-winning restaurants at Metropolitan Hotels include Hemispheres and Lai Wah Heen (Metropolitan Toronto), Senses (SoHo Metropolitan), Diva at the Met (Metropolitan Vancouver) and Lai Toh Heen (mid-town Toronto).

 

Vancouver to host annual gathering of Canadian chefs

National Chefs Conference, CCFCC 2011, June 12 – 15, 2011

More than 500 Canadian, American and world chefs will gather for the 48th annual National Chefs Conference, June 12 – 15, 2011 in Vancouver.   Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians and guests from across Canada the opportunity to learn from industry leaders, compete in culinary challenges, and taste the best of British Columbia and Canadian cuisine.

“ The National Chefs Conference is a unique gathering of Canada’s culinary community.  It brings together established chefs and the stars of tomorrow to test their skills, share ideas, and explore new culinary trends, ”  says conference director Dawn Donahue.

The conference agenda includes:

Competitions

National Chefs Challenge,  June 10, 2 – 9 pm,

World Association of Chefs’ Society (WACS) Global Chefs Challenge,  June 11, 11 am – 9 pm

Hans Bueschkens Junior Culinary Challenge,  June 12, 11 am – 5 pm

Canadian National Junior Chefs Challenge, June 15, 7 am – 2 pm

Tastes

Tastes of CCFCC Canada, June 12, 5 – 10 pm, Renaissance Vancouver Hotel Harbourside

  • This welcome reception features 15 food and beverage stations where junior chefs and their mentors create an unforgettable taste of their province.  Each station represents regional cuisine, and is paired with a Canadian beverage.

Aboriginal Dinner, June 13, 6 – 10 pm, UBC Farms

  • Hosted by Chef Ben Genaille and Vancouver Community College Aboriginal Culinary class, this amazing dinner features indigenous products, native smokehouse, fire pit and traditional menu items. At UBC Farms, surrounded by nature and aboriginal community gardens.

Tastes of Halifax, Nova Scotia, June 14, 7:00 – 9:00 am, Renaissance Vancouver Hotel Harbourside

  • The host city for CCFCC 2012 brings tastes from Eastern Canada. Halifax, proud to host CCFCC 2012 are flying in Nova Scotia lobster, and creating a true Nova Scotia breakfast. Attendees will be rewarded for attending this delicious breakfast with a complimentary entry for an all expenses paid trip to CCFCC 2012 – flights, accommodations, and full conference package – for two!

Dragon Feast of the Century, June 14, 12:30 to 3:00 pm, Rain Flower Seafood Restaurant, Richmond, B.C.

  • Fifteen award winning chefs showcase Chinese visual and culinary arts, creating this six course luncheon with fresh seafood, including crab and lobster, organic and free range pork, chicken and duck, and fresh local Asian greens.

Presidents Ball, June 15, 5:30 to 10:30 pm, Renaissance Vancouver Hotel Harbourside

  • The final gala and awards presentation. Winner of all competitions will be introduced and recognized
  • Culinary Team Canada, led by Chef Simon Smotkowicz, creates the 6 course dinner, featuring the best of Canada – chefs and products, supported by our global influences

Keynote Talks

Chef Rob Feenie, Cactus Club, on The Business of Being a Chef , June 13,  7:00 – 9:00 am

Chefs Panel  – Women in the Industry, June 13, 12:00 – 2:00 pm

  • Chef Karen Barnaby, Fishhouse in Stanley Park
  • Chef Dana Reinhardt,  Windset Farms
  • Christa-lee  McWatters-Bond, Local Lounge & Grille, Summerland

Chef Robert Clarke, C Restaurant, on Sustainability and our Future , June 15,  7:00 – 9:30 am

Seminars:

  • Chef Thomas Haas, Chocolate and Pastry Stories, June 13, 2:00 – 2:45 pm
  • Julie Lau, Health Check and Nutrition in our Meals, June 14, 9:00 am
  • Nick Versteeg, Food Security and Safety in the Kitchen, June 15, 9:00 am

Demos:

  • · Ice Carving Competition, with Master Ice Carvers from Asia, June 12, 12 – 4 pm
  • · Dominique and Cindy Duby, molecular gastronomy, June 13, 3:00 – 4:30 pm
  • · Chef Marcus von Albrecht, Scotch and chocolate, June 11, 8:00 pm
  • · Chef Steve Jilleba, World of Flavours:  Greece and Japan,  June 14, 10:00 am
  • Don Genova, Thermomix, June 14, 11:00 am

All keynote talks, seminars and demos take place at the Renaissance Vancouver Hotel Harbourside.

Trade Show and Golf Tournament, June 16, 2011, Furry Creek Golf Course

  • A full day of networking, new products, food and beverages, a pig roast hosted by Johnson’s Pork, 18 golfing Celebrity Chefs, lunch, dinner, power carts, and so much more
  • www.ccfccgolf.evenbrite.com


Notable Attendees:

Chefs Gissur Gudmundsson, President, World Association of Chefs’ Societies;  Michael Ty, President, American Culinary Federation; Louis Perrotte, American Culinary Federation;  Judson Simpson, Executive Chef, Parliament Hill, President of CCFCC; Bruno Marti, Rob Butters, Bernard Casavant, Ned Bell, Vikram Vij, Sylvain Cuerrier, Scott Jeager, John Bishop and Tobias MacDonald.


More information can be found on the conference website at http://www.ccfcc2011.ca.  Earlybird conference rates are available until April 30, 2011. Event tickets available to the public at www.ccfcc.eventbrite.com.  Earlybird ticket prices end April 30, 2011.

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FOR MORE INFORMATION: Dawn Donahue, 604-628-9547 or conference2011@bcchefs.com

Stories and Interviews Available:

  • Eight Canadian National Chefs competing June 10
  • Three World Chefs competing  June 11, including Tobias MacDonald, British Columbia
  • Three World Junior Chefs competing June 12, including Mather Parker, Ontario
  • Aboriginal Cuisine, Chef Ben Genaille
  • Asian Culinary Team, 15 award winning Chinese Chefs
  • Master Ice Carvers, award winning, flying in from Shanghai to compete

15th Annual Hot Competition Live!

Once again in 2011 the Hot Competition Live returns to the Vancouver Convention Center. This annual competition draws some of British Columbia’s top culinary talent. 

Held at The BC Foodservice Expo on January 30 & 31

The junior chapter of the BC Chef’s Association presents two competitions promoting culinary excellence live on stage at the BC Foodservice Expo. You’ll learn the latest trends and watch BC’s up and coming culinarians compete live!

This 15th annual competition brings out chefs of all levels from High School to Executive Chefs. Students, apprentices and teams bring their recipes, ingredients and skills for judging by a panel of respected culinary professionals. Each category has to utilize a specific protein, they are:

High School: Pork Steak
Post-Secondary: Tuna (Recipe must meet Heath Check Criteria)
Apprentice: Ovo-Lacto Vegetarian (Dairy and egg products may be utilized)
Teams: Kangaroo, Duck and Ricotta

Roasted

“Roasted” a Black-box knock-out challenge featuring appetizer, entrée, and dessert rounds. Having some of British Columbia’s top chefs compete for the title of BC Chef of the Year and Roasted winner 2011. Chefs will be representing the Okanagan, Whistler, Vancouver Island, the Interior, and Vancouver.

DOWNLOAD THE PACKAGE HERE

For more information please contact Jon Thompson.

Jon Thompson
Hot Competition Live!
778-773-4007 | bcchefs@shaw.ca

15th Annual Hot Competition Live!

Once again in 2011 the Hot Competition Live returns to the Vancouver Convention Center. This annual competition draws some of British Columbia’s top culinary talent.

The junior chapter of the BC Chef’s Association presents two competitions promoting culinary excellence live on stage at the BC Foodservice Expo. You’ll learn the latest trends and watch BC’s up and coming culinarians compete live!

This 15th annual competition brings out chefs of all levels from High School to Executive Chefs. Students, apprentices and teams bring their recipes, ingredients and skills for judging by a panel of respected culinary professionals. Each category has to utilize a specific protein, they are:

High School: Pork Steak
Post-Secondary: Tuna (Recipe must meet Heath Check Criteria)
Apprentice: Ovo-Lacto Vegetarian (Dairy and egg products may be utilized)
Teams: Kangaroo, Duck and Ricotta

Roasted

“Roasted” a Black-box knock-out challenge featuring appetizer, entrée, and dessert rounds. Having some of British Columbia’s top chefs compete for the title of BC Chef of the Year and Roasted winner 2011. Chefs will be representing the Okanagan, Whistler, Vancouver Island, the Interior, and Vancouver.

DOWNLOAD THE PACKAGE HERE

For more information please contact Jon Thompson.

Jon Thompson
Hot Competition Live!
778-773-4007 | bcchefs@shaw.ca

Vancouver’s top chefs turn out to support International Chefs Day

B.C. Chef’s Association offer hot meals to the homeless in Vancouver’s Downtown East Side

In recognition of International Chefs Day, scores of Vancouver’s top chefs, including Donald Gyurkovits, President of the B.C. Chefs Association, and chefs Vikram Vij (Vij’s), David Hawksworth (Hawksworth), Rob Feenie (Cactus Club), Dino Renaerts (Diva at the Met), Neil Taylor (Cibo Trattoria), Tobias MacDonald (La Belle Auberge) and Scott Jaeger (Pear Tree), turned out at Oppenheimer Park today to feed approximately 1,000 homeless people in the Downtown East Side. Organized by the British Columbia Chef’s Association – the oldest culinary association in Canada – this annual event is in its third year, and has fed close to 3,000 disadvantaged people to date.

“The British Columbia Chefs Association is very proud of the commitment of our member chefs, food partners and the Vancouver culinary community, to help those most in need,” says Donald Gyurkovits, President of the B.C. Chef’s Association.

Inaugurated in 2004, International Chefs Day brings together chefs from around the world in a concerted global effort to give back to their communities and raise awareness for key issues confronting the industry. Organized by the World Association of Chefs Societies (WACS), country chapters organize culinary competitions, food drives and charity events across the globe.

This year, WACS set the focus on International Chefs Day to raise awareness on Food Waste and Food Safety. Over the past two years, sharp increases in food prices have resulted in an additional 40 million people being undernourished, bringing the total number to 1.02 billion. “Hunger is a global problem, but as British Columbian chefs, we can start right in our own backyard,” said Gyurkovits.

“Today we were able to make a small difference in our community, but as culinary leaders, we should never lose sight of the huge impact that chefs can have by ensuring we use food in a responsible and sustainable manner,” continued Gyurkovits. Through events like this, the B.C. Chef’s Association and its counterparts throughout the world hope to shine the spotlight on the impact of food waste, and point out that with world hunger levels hitting their highest levels in thirty years, there has never been a better time to educate members, stakeholders and the general public.

About the B.C. Chef’s Association
The oldest Chef’s Association in Canada, the B.C. Chefs Association was chartered in 1959. During its 50+ year history, the BCCA has provided countless scholarships to young culinary professionals, and remains dedicated to the education of both junior members and upgrading the skills of regular members. Run on a volunteer basis by British Columbia’s finest chefs, the board is elected by its members every two years. Future plans include continued involvement with fund raising activities, charitable causes and the constant growth and education of its membership. Please see more details at www.bcchefs.com.

About WACS
The World Association of Chefs’ Societies (WACS) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines. It was founded in 1928 and over the course of its 80+ year history, its global network of chefs associations has grown to include 72 official chefs associations as members. For further information, please see www.wacs2000.com.