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Vancouver’s hosted several culinary events so far this year, including The Vancouver Playhouse International Wine Festival, BC Spot Prawn Festival, and coming in June, the National Chefs Conference.

Over 500 chefs from Canada, the US, and abroad will descend upon our fair city for the 48th annual conference that will be held from June 12-15. Hosted by both the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, this event will offer chefs, culinarians, and guests the chance to learn from industry leaders, compete in culinary challenges, and taste the best of BC and Canadian cuisine.

According to conference director Dawn Donahue, “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.”

There’s a wealth of events and competitions going on during those four days. I’ve listed them here, broken down into several categories. All keynote talks, seminars, and demos will be held at the Renaissance Vancouver Harbourside Hotel.

National Chefs Competitions Dinner
June 10, 4:30 pm to 7:30 pm
A once in a lifetime opportunity! Dine on the three course meal that the chefs created to win CCFCC National Chefs Title.

World Association of Chefs’ Society (WACS) Global Chefs Challenge
June 11, 11 am to 9 pm

Hans Bueschkens Junior Culinary Challenge
June 12, 11 am to 5 pm

National Junior Chefs Challenge Lunch
June 14, Noon to 2:30 pm
Each chef must prepare eight three course meals, five of which will be made available for the public to enjoy. Come find out what our young Canadian Chefs are creating.

Canadian National Junior Chefs Challenge
June 15, 7 am to 2 pm

Lunch with Chef Andrew George and Métis Nation
June 15, Noon to 2:30 pm
This delicious lunch showcases both the Métis Nation Culinary Cuisine and Chef Andrew George and is created by the Métis Nation culinary class. Price includes taxes and gratuities.

Tastes of CCFCC Canada
June 12, 5 to 10 pm, Renaissance Vancouver Harbourside Hotel
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 Potlatch Supper
June 13, 6 to 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. It will be held at UBC Farm, surrounded by nature and aboriginal community gardens.

Tastes of Nova Scotia Breakfast
June 14, 7 am to 9 am, Renaissance Vancouver Harbourside Hotel
The host city for CCFCC 2012 brings tastes from Eastern Canada. Halifax, proud to host CCFCC 2012 are flying in Nova Scotia lobster in order to create a true Nova Scotian breakfast. Attendees will have the chance to win an all expenses paid trip to CCFCC 2012 including flights, lodging, and full conference package for two!

Dragon Feast of the Century
June 14, 12:30 to 3 pm, Rain Flower Seafood Restaurant, Richmond
15 award-winning chefs will showcase Chinese visual and culinary arts by creating a 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 Harbourside Hotel
The final gala and awards presentation, where the winner of all competitions will be introduced and honoured. Culinary Team Canada, led by Chef Simon Smotkowicz, will create a six course dinner, featuring top Canadian chefs and globally-influenced products.

Keynote Talks
CFFCC Breakfast with Rob Feenie Chef Rob Feenie, Cactus Club
June 13, 7 to 9 am

Women in the Industry Luncheon
June 13, Noon to 2:30 pm
Chef Karen Barnaby, Fishhouse in Stanley Park
Chef Dana Reinhardt, Windset Farms
Christa-lee McWatters-Bond, Local Lounge & Grille, Summerland

Breakfast with Chef Rob Clark: Sustainability and our Future Chef Robert Clarke, C Restaurant
June 15, 7 to 9:30 am

Chocolate and Pastry Stories Chef Thomas Haas
June 13, 2 to 2:45 pm

Health Check and Nutrition in our Meals Julie Lau
June 14, 9 am

Food Security and Safety in the Kitchen Nick Versteeg
June 15, 9 am

Ice Carving Competition, with Master Ice Carvers from Asia
June 12, Noon to 4 pm

Molecular Gastronomy Dominique and Cindy Duby
June 13, 3 to 4:30 pm

Scotch and Chocolate Chef Marcus von Albrecht
June 11, 8 pm

World of Flavours: Greece and Japan Chef Steve Jilleba
June 14, 10 am

Thermomix Don Genova
June 14, 11 am

Golf Tournament: Chefs Convention Fabulous Country Classic
June 16 and 17, Furry Creek Golf Course, Squamish
Two days of networking, new products, food and beverages, a pig roast hosted by Johnson’s Pork, 18 golfing celebrity chefs, lunch, dinner, power carts and more.

More information can be found on the conference website. Event tickets, sold alone or in various packages, are available here.

1 Comment

  • Comment by Dawn Donahue — May 10, 2011 @ 9:53 am

    Great Conference – the language of food – Learn, Play, Teach – see you in June

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