We arrived early at the Vancouver Aquarium last week to judge a smoothie competition. The competitors included Executive Chef Robert Clark, co-owner of The Fish Counter, Executive Chef Tim Bedford of the Vancouver Aquarium, Executive Chef Quang Dang of West Restaurant and Four Seasons Hotel Vancouver Executive Chef Ned Bell. They all partnered with children, including Bell’s son Max, to create the perfect smoothie and then use pedal power to run the blenders.

Chef Quang Dang took the lead with his smooth strawberry dominated smoothie.

The event was to celebrate the upcoming cross-Canada bike ride of Ocean Wise Chef Ambassador Bell, who will bring attention to the dangers of overfishing, the need for action to help conserve the world’s oceans, and the ways in which Canadians can help.

FROM THE PRESS RELEASE

The Executive Chef of Four Seasons Hotel Vancouver and YEW seafood + bar starts his bike ride on Canada Day, July 1, in St. John’s, Newfoundland. He and his almost 16-year-old son, Fin, will pedal 140-200 kilometres per day, spreading the word about the cause in major city centres. Chef Bell expects to take 10 weeks to return to Vancouver, riding back into town on September 12.

Bell, who is seeking support from sponsors and the public to fund this grassroots journey, will donate partial proceeds from the ride to the Aquarium’s Ocean Wise program, SeaChoice and the Canadian Parks and Wilderness Society (CPAWS). Hit the “donate tab” at www.chefsforoceans.com.  

 Vancouver Aquarium Ocean Wise™

Overfishing is the biggest threat facing our oceans today. The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come. www.oceanwise.ca 

Chefs for Oceans

Chefs for Oceans is a movement founded by Chef Ned Bell with the focus of changing the future of sustainable seafood by building awareness and action through Bell’s cross-country bike journey. The goal is to create ready access to sustainable seafood for every Canadian within the next 10 years by standardizing environmentally responsible methods for future generations. Also at the forefront of Chef Bell’s journey is the goal to institute National Sustainable Seafood Day, a day that spotlights the necessity of healthy oceans, lakes and rivers for the futures of both human beings and the environment. Chef Bell is dedicated to inspiring Canadians to become part of the solution for healthier oceans for today’s children and generations to come. www.chefsforoceans.com