Written By Guest Writer Chefs / Folks Jun 1, 2011 Chef’s Convention Coming up June 12-16 SHARE VIA: Facebook Twitter PinterestVANCOUVER – More than 500 Canadian, American and world chefs will gather for the 48th annual National Chefs Conference, June 12 – 15, 2011 in Vancouver. Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians and guests from across Canada the opportunity to learn from industry leaders, compete in culinary challenges, and taste the best of British Columbia and Canadian cuisine.The Conference opens with June 12 with Taste Canada, an evening of Chef stations from across Canada paired with great BC Wines, Ciders, Beer, etc. The following night there is an Aboriginal Potlatch at VCC Downtown with 9 stations of Aboriginal Cuisine from Ben Genaille and his culinary students again paired with BC Wines. There is a woman in the industry luncheon sponsored by NZ Wine Growers, a Chinese Chefs Luncheon, a golf tournament and more.Chef Rob Clark speaks at one of the breakfasts, Chef Rob Feenie at another, Chefs Karen Barnaby, Dana Reinhardt , the talent is endless!” 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, ” says conference director Dawn Donahue.The conference agenda includes:Competitions National Chefs Challenge, June 10, 2 – 9 pm,World Association of Chefs’ Society (WACS) Global Chefs Challenge, June 11, 11 am – 9 pmHans Bueschkens Junior Culinary Challenge, June 12, 11 am – 5 pmCanadian National Junior Chefs Challenge, June 15, 7 am – 2 pmTastes Tastes of CCFCC Canada, 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.Aboriginal Dinner, June 13, 6 – 10 pm, UBC Farms. Hosted by Chef Ben Genaille and Vancouver Community College Aboriginal Culinary class, this amazing dinner features indigenous products, native smokehouse, fire pit and traditional menu items. At UBC Farms, surrounded by nature and aboriginal community gardens.Tastes of Halifax, Nova Scotia, 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, 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, organic and free range pork, chicken and duck, and fresh local Asian greens.Presidents Ball, June 15, 5:30 to 10:30 pm, Renaissance Vancouver Hotel Harbourside. The final gala and awards presentation. Winner of all competitions will be introduced and recognized. Culinary Team Canada, led by Chef Simon Smotkowicz, creates the 6 course dinner, featuring the best of Canada – chefs and products, supported by our global influencesKeynote Talks Chef Rob Feenie, Cactus Club, on The Business of Being a Chef , June 13, 7:00 – 9:00 amChefs Panel – Women in the Industry, June 13, 12:00 – 2:00 pm. Chef Karen Barnaby, Fishhouse in Stanley Park. Chef Dana Reinhardt, Windset Farms. Christa-lee McWatters-Bond, Local Lounge & Grille, SummerlandChef Robert Clarke, C Restaurant, on Sustainability and our Future , June 15, 7:00 – 9:30 amSeminars:. Chef Thomas Haas, Chocolate and Pastry Stories, June 13, 2:00 – 2:45 pm. Julie Lau, Health Check and Nutrition in our Meals, June 14, 9:00 am. Nick Versteeg, Food Security and Safety in the Kitchen, June 15, 9:00 amDemos:. Ice Carving Competition, with Master Ice Carvers from Asia, June 12, 12 – 4 pm. Dominique and Cindy Duby, molecular gastronomy, June 13, 3:00 – 4:30 pm. Chef Marcus von Albrecht, Scotch and chocolate, June 11, 8:00 pm. Chef Steve Jilleba, World of Flavours: Greece and Japan, June 14, 10:00 am. Don Genova, Thermomix, June 14, 11:00 amAll keynote talks, seminars and demos take place at the Renaissance Vancouver Hotel Harbourside.Trade Show and Golf Tournament, June 16, 2011, Furry Creek Golf Course. A full day of networking, new products, food and beverages, a pig roast hosted by Johnson’s Pork, 18 golfing Celebrity Chefs, lunch, dinner, power carts, and so much moreNotable Attendees:Chefs Gissur Gudmundsson, President, World Association of Chefs’ Societies; Michael Ty, President, American Culinary Federation; Louis Perrotte, American Culinary Federation; Judson Simpson, Executive Chef, Parliament Hill, President of CCFCC; Bruno Marti, Rob Butters, Bernard Casavant, Ned Bell, Vikram Vij, Sylvain Cuerrier, Scott Jeager, John Bishop and Tobias MacDonald.More information can be found on the conference website at http://www.ccfcc2011.ca. Earlybird conference rates are available until April 30, 2011. Event tickets available to the public at www.ccfcc.eventbrite.com. Earlybird ticket prices end April 30, 2011.ChefsVancouver SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Chefs / Elsewhere / Out of Towners May 2, 2016 Terroir Hospitality Symposium: 10-years on and still going strong Last Monday (April 26), Terroir Symposium, Canada’s most influential gathering of the biggest and brightest culinary minds, celebrated its 10th ... Read More Chefs / Restaurants March 17, 2016 A Throwback Throw Down: Atlas Pop Up Event #1, Part and Parcel The restaurant industry in Victoria in the early 2000s, for those who were manning the dish pits, doing prep, and plating salads, was a transient ... 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