CCF / BOCUSE d'OR CANADA RESULTS
Quebec. November 28, 2013 – The Canadian
Culinary Federation ("CCFCC")
www.ccfcc.ca is pleased to announce that
Chef Laurent Godbout of Chez L’Épicier
Restaurant in Montréal, Quebec was the
winner receiving the First Place Trophy
at the 2013 CCFCC Bocuse d’Or Canada
National Selection Competition.
Chef Godbout, a member
of the CCFCC Montreal Branch will now
represent the CCFCC and Canada at the
prestigious Bocuse d’ Or Competition
www.bocusedor.com in Lyon, France on
January 27 and 28, 2015. Adam Martin,
the commis assisting Chef Godbout during
the competition, also won the Best
Commis Trophy sponsored by Rougié.
The Second Place Trophy
was awarded to CCFCC Edmonton Branch
member Chef James Olberg, Executive Chef
at Sheraton Red Deer Hotel in Red Deer,
Alberta who was assisted by commis
Joshua Kelly. Chef Olberg will represent
Canada and the CCFCC at the Bocuse d’Or
in 2017 and be part of the CCFCC Bocuse
d’Or Canada support team for Chef
Godbout in 2015.
CCFCC Vancouver Branch
member, Chef Quang Dang, Executive Chef
at West Restaurant and Bar in Vancouver,
British Columbia, assisted by commis Kim
Daniel, received the Third Place Trophy.
From CCFCC Montreal,
Chef Samuel Sirois, Executive Sous Chef
at Manoir Rouville Campbell in St-Hilaire,
Québec and commis Nikola Laprise;
From CCFCC Calgary, Chef
Michael Dekker, Culinary Instructor at
SAIT College in Calgary, Alberta and
commis Madison Miller; and
From CCFCC Vancouver,
Chef Eric Lee of Damso Restaurant in
Burnaby, British Columbia and commis
The prestigious Jury
Panel included Head of Jury Cornelia
Volino, Manager of CCFCC Bocuse D’Or
Canada; Luc Boissy, Assistant Manager of
CCFCC Bocuse d’Or Canada; Bruno Marti,
Coach for CCFCC Bocuse d’Or Canada and
CCFCC Culinary Team Canada; Alex Chen,
Canadian representative at the 2013
Bocuse d’Or in Lyon, France; Jérome
Ferrer, Chef of
L’Europea Restaurant in
Montréal and International Guest Jury
Executive Chef at the Fairmont
Monte-Carlo in France.
The National Selection
Competition was held at CFP Jacques
Rousseau in Longueuil, Quebec http://cfp-jacques-rousseau.ecoles.csmv.qc.ca
Each competitor, accompanied by his
commis prepared a hot platter for 14
people consisting of one grain feed veal
loin and one duck liver with 3 garnishes
and 14 individual plates consisting of
Atlantic salmon and Canadian lobster.
The Next CCFCC Bocuse
d’Or Canada National Selection
Competition will occur in the Spring
CULINARY TEAM CANADA - BASEL
this link to Team Canada's efforts in
Basil, Switzerland at this very
have just finished our long day
our Cold Program.
And the results are in
are working out of the Felixplatter
Hospital here in Basel, the kitchen is
beyond spotless and the crew is
Shopping costs for product is extremely
high, we are counting our pennies. Team
BC, with Harold
and Jane have arrived and are settled.
organized and ready for a long mise en
place day tomorrow in preparation for
our Hot Program on Monday.
sure to check out our Facebook page,
which we update several times a day.
CANADA 2 - IN DUBAI
work i Dubai under some challenging
condition - read all about it...
CCF National Convention 20144
date has been announced and will be held
May 28 - June 2, 2014, in the city of
Gatineau, Québec. Location and contact
information to be announced.
NEW ON-LINE MEMBERSHIP APPLICATION
In a bid to
connect more potential new members with
CCF Branches we have introduced a
friendlier access to membership. It's
process is simple however, the key
component is that the Branch has to be
quick on the mark in connecting with the
Thousands of people access this site to
gather information regarding membership.
Decisions are made based on
how relative the resources are to one's
career and response time.
guest evaluates the site
guest is provided access to an
completed form is automatically sent
to the Branch of choice
Branch is provided instructions to
connect with the user
to a new member.
should be made as simple as possible,
but not one bit simpler.
as no surprise that the ferocity of
participation, skill-sets and
presentation would be unyielding when it
comes to laying claim to, and becoming
Canada's Junior Culinary Team at the
World Culinary Olympics in 2016.
If you were at the team trials presented
at George Brown College in Toronto
recently, you would have I'm sure, been
able sense the tension and sliced and
diced it with a knife.
But then we are talking about the
ultimate position in our country's
culinary representation - bragging
rights to working a kitchen in and
amongst the modern day masters of our
trade and with an audience of thousands
trying to imagine themselves in their
Young maestros of culinary art who with
their newly acquired passions for
pushing food to the next level, can and
often do run rings around the more
experienced culinarians, albeit their
age, determination and drive to move
their careers to a level that they want
to be noticed.
time and judgement prevailed, one team
showed that they had an edge, or so it
seems the judging panel deemed
appropriate to recognize - Niagara
College, Ontario managed to pip the
challengers to make the win, and so
starts their incredible journey. Three
years of personal sacrifices, career
pressure and personal fulfilment, all
adding to one more dimension in Canada's
never ending growth for culinary
excellence on the world stage. RB
Niagara College - Cold Platter
Humber College - Cold Platter
Canadian Culinary Institute -
Niagara College - Cold Plate
or just like
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