#ccfcc2011
Friday, June 10, 2011 from 4:30 PM – 7:30 PM (PT), Vancouver BC
Dine on a decadent 3-course meal, with perfectly paired beverages, while you are served by white gloved waiters. One lucky table will be dining on a meal created by the next 2011 CCFCC National Chef.
Each Chef taking part in this competition must prepare 15 meals – 4 to serve the judges, 1 for the Media to photograph, and 10 additional meals. These 10 additional meals offer an exclusive opportunity for you to dine and enjoy a dinner created by Canada’s top CCFCC Chefs.
June 10, 2011, for the first time since 2001, the CCFCC National Chefs Competitions are being held in Vancouver, and we will get a chance to see seven top Canadian Chefs competing for the title.
Each Chef must create a 3-course meal with the following ingredients:
- First Course – Salmon and Scallops
- Second Course – Beef Chuck and Beef Flank
- Dessert – a Chefs Creation
- Bonus ingredient – Edamame, to be used with the first or second course
Each course will be served with an appropriate beverage and each table will have individual white glove service, conducted by our VCC Front of the House Culinary Students.
The Sysco Chefs Cooking Stages are located in Eat! Vancouver Food + Cooking Festival, at the Vancouver Convention Centre West.
THE CCFCC National Chefs Challenge, presented by Unilever Food Solutions
The Chefs Competing June 10, 2011:
Alberta
Shane Chartrand
Fantasy Grill / Fantasyland Hotel
British Columbia
Montgomery Lau
Westin Wall centre Vancouver Airport
Manitoba
Scott Torgerson
Radisson Hotel Downtown Winnipeg
Newfoundland
Brian Piercey
The Celtic Hearth/ Bridie Mollys
Nova Scotia
Erwin Palo
Holiday Inn
Ontario
Bruno Elsier
Toronto French School
Quebec
Laurent Godbout
Restaurant l’Épicié
Saskatchewan
Ryan Marquis
Delta Bessborough, Saskatoon
