National Chefs Conference, CCFCC 2011, June 10 – 16, 2011
More than 500 Canadian, American and world chefs will gather for the 48th annual National Chefs Conference, June 10 – 16, 2011 in Vancouver. Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians, junior chefs and guests the opportunity to learn from industry leaders, watch and learn from culinary challenges, and taste the best of British Columbia and Canadian cuisine. This conference comes to Vancouver once every ten years.
“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. Chefs speak through their food, and this conference will be an amazing conversation” says conference director Dawn Donahue.
The conference agenda includes:
COMPETITIONS
- CCFCC National Chefs Challenge, June 10, 2 – 9 pm,
- World Association of Chefs’ Society(WACS) Chefs Challenge, June 11, 11am – 9 pm
- Hans Bueschkens Junior Culinary Challenge(WACS), June 12, 11 am – 5 pm
- Canadian National Junior Chefs (CCFCC) Challenge, June 15, 7 am – 2 pm
- Ice Carving Competition, June 12, 12 – 4 pm
TASTES
Tastes of CCFCC Canada, Welcome Reception www.tastesccfcc.eventbrite.com
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. Opening with the Komo Gway Dancers, an XFour Martini Station, and the BC Chefs’ Association Awards.
Aboriginal Potlatch Supper www.potlatchsupper.eventbrite.com
June 13, 6 – 10 pm, Vancouver Community College
Hosted by Vancouver Community College and the VCC Aboriginal Culinary class, this amazing dinner features indigenous products, traditional recipes, and a mix of modern and traditional cooking methods. Nine traditional menu items; each station has a choice of two beverage pairings.
Tastes of Halifax, Nova Scotia Breakfast www.tastenovascotia.eventbrite.com
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, www.dragonfeast.eventbrite.com
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, Fraser Valley Duck Breasts, Arctic Charr, AAA Tenderloin Beef and fresh local Asian greens.
PRESIDENTS BALL, www.presidentsball.eventbrite.com
June 15, 5:30 to 10:30 pm, Renaissance Vancouver Hotel Harbourside
The final gala and awards presentation. Winner of all five competitions and challenges will be introduced and recognized. Culinary Team Canada, led by Chef Simon Smotkowicz, creates the multi course dinner, featuring the best of Culinary Team Canada chefs, using the finest of products.
More information can be found on the conference website at www.ccfcc2011.ca
Event tickets available to the public at www.ccfcc.eventbrite.com
