Another busy week for me. Flew to Saskatoon to attend the CCFCC Saskatoon Gala Dinner and do some demonstrations with Junior Culinary Team Canada at the local college.

Over 50 students attended the demonstrations with the junior team. Chef Rose from Regina brought 20 CCFCC juniors down from the culinary school in Moose Jaw. It was an amazing sight to see – all the CCFCC whites in the crowd! There was great interaction with the team as the juniors helped with prep for the Saturday gala in the afternoon on Friday.

Living the dream, Saturday was a great day, with over 400 people at the gala. Chef Anthony McCarthy won the CCFCC Saskatoon Chef of the Year. He wasn’t present to accept his award because he was competing at Gold Medal Plates.

If you haven’t had a chance to go to Saskatoon, do so because the culinary scene is unbelievable. Check out Truffles, a bistro and their six-course tasting menu. I have to thank Chef Ryan Marquis and Chef Trevor Robertson for all their hospitality and making our stay a most enjoyable one.

Next week, I’m off to the Western CCFCC conference in Regina with lots on the agenda to discuss.

As always, living the dream,

Don

February 5, 2012

It was a busy week in Vancouver with the Canadian Restaurant and Foodservice Association (CRFA) BC Foodservice Expo, which hosted three CCFCC/BCCA competitions.

On Sunday, January 29, junior competitors from all over the province competed in the 16^th Annual Junior Hot Competition. Over 60 young cooks showed what they are made of; the youngest competitor was 13 years old. That’s an amazing thing to see such dedication and passion in such a young competitor.

On Monday, Junior Culinary Team Canada and I attended the second annual Trends breakfast. The team was the guest benefactors of the proceeds. Thanks to the CRFA for their generous support of our team! Then, it was off to the two big competitions: BC Chef of the Year and the first annual BC Chinese Chef of the Year. I was the emcee for both competitions and the level of excitement was incredible. Congratulations to Chef Jeff Kang, BC Chef of the Year and to Chef Kent Wong, BC Chinese Chef of the Year. Jeff will be representing BC at the National Chef’s Challenge in Halifax at our national convention in June. A big thank you goes out to all our partners across the country who donate and help with these local, regional, and national competitions. Literally, we couldn’t do it without their support.

On a personal note, Chef Ralph Bettany, Corporate Chef for Tabasco, is retiring in March. Ralph has been a big supporter of the CCFCC across the country, from hosting hospitality suites at the national conferences to his support of young chefs through the Tabasco Street Food Recipe competition. Thank you for all your support, Ralph – you’ll be greatly missed.

Next week, I’m off to Saskatoon with Junior Culinary Team Canada. The team is scheduled to appear on Breakfast Television Saskatoon in several media spots, demonstrating their skills as well as cook the dinner at the President’s Ball, Saskatoon branch of the CCFCC. 

Living the dream!

Don

January 22, 2012

Looks like the beginning of a very busy week out here on the West Coast for me. The Canadian Restaurant Foodservice Association (CRFA) annual food show is a week away and we’re in the final stages of the preparations for BC Chef of the Year, the Junior Hot, and the first annual BC Chinese Chef of the Year competitions.

I will be meeting with some of the CCFCC partners who are here for the CRFA show to solidify our partnerships to see how we can work together. Also, at the show, I’m looking forward to attending the Trends breakfast. All proceeds raised at this event will go the Junior Team Canada, courtesy of the CRFA – so a big thank you goes out to them for their generous support.

Deadlines for various applications are coming up soon:

·         Contest for juniors to go to the WACS Congress in Korea in May 2012, so send in your entry today and tell us why you are the ideal candidate to attend.

·         Application for the selection of Senior Culinary Team Canada team members.

·         Application for the selection of the next Bocuse D’Or manager.

·         Application for the selection of the next Bocuse D’Or competitor.

Check out the details on the CCFCC website.

Living the dream,

Don

Things are moving forward on a national level with the CCFCC. Many exciting new programs for 2012. We have added some new sponsors – check them out and show your support. The new website is up and running. And our web master is adding content on a regular basis.

Planning for the regional and national conferences is well underway. Should be some informative and interesting events around the country. Look for details in the next few months.

All the national chairs are working hard on a number of projects to keep our association both vibrant and relevant. A survey is now is now on the web site regarding membership. Please take the time to give us your opinions because we rely on you to provide us with your needs.

The junior chefs are working on the ice breaker for the national conference in Halifax. We’re also launching a new contest for junior members: a chance to win an (almost) expense-paid trip to the WACS congress in Korea. Check out the web site for details.

National Pasta Day is coming in April. Watch for upcoming announcements on this popular event. The money raised is going again to our new Junior Canadian Culinary exchange program.

2012-01-14

The beginning of a new era .The induction of the first Chinese chefs
club members into the CCF