“…IT’S SHOWTIME!”… AS CULINARY APPRENTICESTAKE THE STAGE FOR DINING DEBUT
Twenty-four future chefs from the Pacific Northwest Region of Fairmont Hotelstake the spotlight to debut their culinary skills at gala dinner
On Tuesday, October 30, twenty-four apprentices from Fairmont Hotels in the Pacific Northwest region will strut their cooking stuff at a culinary debut at Fairmont Hotel Vancouver. The evening begins with wine and hors d’oeuvres at 5:30 p.m., followed by a six-course dinner and wine pairings at 6:30 p.m. CTV anchor Coleen Christie is master of ceremonies. Tickets are $129 per person and include the reception, dinner, wine, taxes and gratuities. For reservations, email apprentice.dinner@fairmont.com.
After years of slicing and dicing under the nose of top toques, talented culinarians from Fairmont Chateau Whistler, Fairmont Empress, Fairmont Hotel Vancouver, Fairmont Olympic Hotel, Fairmont Pacific Rim, Fairmont Vancouver Airport, and Fairmont Waterfront will be on their own. The adage of “too many cooks in the kitchen” is taken seriously and executive chefs have been banished for the night. This year, the plating will take place on stage and guests will witness the drama first-hand as apprentices deal with opening night nerves and last minute mishaps.
The proposed menu (outlined below), illustrates the craft of the apprentices and their focus on regional cuisine, however like any dinner party, could change.
Truffle Honey Custard with Beetroot Crunch
The Fairmont Olympic
Duck & Rabbit Pate de Champagne with Radish Salad and House Mustard & Pickles Fairmont Pacific Rim
Queen Charlotte Sablefish with Brandade Gnocchi,
Sun-dried Olive, White Asparagus, Black truffle, Parmesan & Black Garlic
The Fairmont Waterfront
Apple Smoked Saddle of Lamb with Sheep Milk Croquette
and Heirloom Carrot Sauce Perigourdine
The Fairmont Hotel Vancouver
Saltspring Island Cheese Company Goat Cheese with Marshmallow Black Truffle Cotton,
Poplar Grove Tiger Blue Cheese Tart with Sable Breton Crisp and Red Onion Marmalade,
and Moonstruck Cheese Company Grilled White Moon with Rainforest Bread
The Fairmont Empress
Petite Chocolate & Hazelnut Gateaux with Northarm Farm Sugar Pumpkin Ice Cream
The Fairmont Chateau Whistler
Robert LeCrom, who recently retired as executive chef at the iconic Fairmont Hotel Vancouver, started the Apprenticeship Program in 1989 which boasts over 175 graduates.
The 36-month Fairmont Culinary Apprenticeship Program was created to prepare individuals for a career as a chef. Chefs-to-be apply for one of the coveted positions – usually two or three are offered at each hotel every year – and once accepted, receive career guidance, mentoring, and training in the food and beverage departments: saucier, entremetier, garde-manger, patisserie, butchery and restaurants.
Canadian participants are registered as an “apprentice cook” and receive Fairmont benefits as well as a federal government training allowance if they are registered in a community college or institute. Upon successful completion, they are awarded a Red Seal Certificate and a designation of “Journeyperson Cook,” along with a Culinary Apprenticeship Certificate from Fairmont Hotels & Resorts.
