The Canadian Chefs’ Congress 2010 steering committee, in association with the Canadian Chefs’ Congress and The Chefs’ Table Society of BC, is excited to announce that British Columbia has been honoured with the opportunity to host the next sitting of the Congress which will be held in 2010.

On September 11, 2010, chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps that our industry can build to help improve the health of our oceans.

2010 Theme: Oceans for Tomorrow

Delegates will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from across the country as well as enjoy the bounty of  British Columbia as chefs from around the province present the very best that we have to offer. The weekend will be a series of unique tastes and experiences as you mingle with fellow chefs sipping BC wine, or trying our ales, beers, ciders, and mead.

Beginning with the keynote speaker, Dr. David Suzuki, you will have the opportunity to learn about our oceans and how we can effect change. A series of seminars and workshops on numerous food and ocean related topics will give the opportunity for the delegates to engage one on one with a variety of speakers on the topics of their particular expertise. Workshops and seminars are designed to provoke thought and conversation.

Representatives from a wide variety of sustainable fisheries will be on hand to help you learn how to get high quality sustainably harvested seafood onto your menus, what to look for, and the questions you should be asking.

We will have a variety of local suppliers, producers, and farmers displaying unique product and demonstrating responsible stewardship of valuable renewable resources.

Register Now

Would you like to participate in this two-day dialogue about our oceans? Register yourself and your colleagues today.