50 Chefs. 50 Years Gala banner

Vancouver Community College Foundation is hosting a special gala this month to honour our bounty of creative culinary talent: 50 Years. 50 Chefs. In celebration of VCC’s 50th anniversary, Rocky Mountaineer Station will host the fundraiser on November 17, with proceeds going towards scholarships and training materials for current and future VCC students.

VCC Gala chefs
[VCC Alumni chefs David Hawksworth, Jeremy Inglett, Hamid Salimian]

50 Years. 50 Chefs brings together 50 chefs – all with a connection to VCC. The roster boasts successful alumni and dedicated chef instructors who have made their mark on the Vancouver food scene. VCC chefs can be found in virtually every restaurant in Vancouver and often represent Culinary Team Canada at international culinary competitions.

Throughout VCC’s 50-year history, they’ve graduated 12,200 culinary program chefs. The evening will be a great reunion for chefs and their former classmates, role models and instructors. One of their chefs, Alan Bingley, is VCC’s longest-serving employee (44 years) and at 70 still loves his job.

“This is a fitting celebration for the college’s anniversary – it’s a once-in-a-lifetime opportunity for anyone who loves food. It really shows how the culinary program at VCC has grown to become one of the top schools in Canada,” according to Bruno Marti, a Canadian culinary legend who will serve as the official event coach and mentor. Marti was the inaugural inductee into Canada’s Restaurant Hall of Fame, has received the Order of British Columbia and is an Honorary VCC Outstanding Alumnus. 

Bruno Feldeisen
[Executive Chef Bruno Feldeisen]

Chefs include:
John Carlo (JC) Felicella | 2016 Culinary Olympics Team Canada Manager, VCC Chef Instructor
Shelley Robinson | Regional Executive Chef, Coast Hotels
Scott Jaeger | Chef/Owner, The Pear Tree Restaurant
Hamid Salimian | 2016 Culinary Olympics Team Canada Captain, VCC Chef Instructor
David Wong | Product Development Chef, Earls Kitchen + Bar Test Kitchen
Tobias MacDonald | Certified Master Chef, VCC Chef Instructor
Blair Rasmussen | Executive Chef, Vancouver Convention Centre
Paul Cecconi | Chef/Owner, BRODO Kitchen
Jeremy Inglett | Pastry Chef, The Food Gays
Collin Gill | department head, VCC Culinary Arts Program
Clement Chan | Chef/Owner, Torafuku
Jason Harris | Executive Sous Chef, Fairmont Vancouver Airport

Lake Breeze Vineyards
[Lake Breeze Vineyards; photo by Ariane Colenbrander]
Don’t miss the opportunity to sample from 18 Naramata Bench wineries: Bench 1775 Winery, Black Widow Winery, Elephant Island Orchard Wines, Hillside Winery & Bistro, Howling Bluff Estate Winery, La Frenz Winery, Lake Breeze Vineyards, Lang Vineyards, Moraine Estate Winery, Perseus Winery, Poplar Grove Winery, Quidni Estate Winery, Red Rooster Winery, Terravista Vineyards, Therapy Vineyards, Tightrope Winery, Upper Bench Estate Winery & Creamery and Van Westen Vineyards.

Elephant Island Orchard Winery
[Elephant Island Orchard Wines; photo by Ariane Colenbrander]

Everything from reds, whites and rosés to dessert and ice wines will be poured.

In addition to top chefs and award-winning wineries, musical entertainment for the evening will be provided by recognized alumni and faculty, featuring bassist Laurence Mollerup, drummer Bernie Arai, vocalist Tom Arntzen, guitarist Daryl Janke and keyboardist Bill Sample

This special night of culinary wizardry will also feature a silent auction and a 1965-inspired fashion show. In keeping with the 60’s theme, a 1965 Daytona, restored by VCC’s auto collision repair and refinishing program students, will be on display. We congratulate VCC and wish them another fabulous 50 to come!

50 Years. 50 Chefs.

Date: November 17, 7 to 11 pm
Venue: Rocky Mountaineer Station, 1755 Cottrell Street, Vancouver
Tickets: $300, available online

Just released! Two special VIP ticket bundles: 6 tickets for $1,500 and 10 tickets for $2,500; both include a special reception hosted by the VCC members of Culinary Team Canada competing in the 2016 Culinary Olympics in Germany (including many past Culinary Olympic winners). The reception will feature blini with caviar, sturgeon and Elephant Island sparkling wine. 

Visit VCC’s gala page for more information and updates. Follow the evening on Twitter and Instagram using #VCCGala and #VCC50Years50Chefs hashtags.

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