Canadian Chefs’ Congress in BC in 2010

DUNCAN, BC—The Canadian Chefs’ Conference returns Sept. 10-12, 2010, this time to the Cowichan Valley on Vancouver Island.

Chefs, cooks, apprentices and culinary students are invited to Providence Farm for environmentally focused discussions on the condition of Canada’s water supply, the human impact on marine life and ways those in the restaurant industry can work together to improve the health of the world’s oceans.

Guest speaker is Canada’s foremost environmental scientist, David Suzuki, speaking on the conference’s theme of Oceans for Tomorrow. Seminars and workshops are planned on a range of topics related to the food supply and ocean conditions.

The Sea Choice Foundation and Ocean Wise will also be making presentation and on the Saturday, participating chefs will be preparing a sustainable seafood dinner served at twilight.

Delegate admission to the Congress is $200, plus a processing fee. More information on booking is available online at www.canadianchefscongress.com.

On Monday is an optional tour of nearby Salt Spring Island, led by Michael Stadtlander, who hosted the first Congress on his farm near Singhampton, Ontario.

Providence Farm is a working organic farm that provides programming in horticulture therapy and vocational training.

Canadian Chefs’ Congress weekend schedule:

Friday, September 10, 2010 – Early Arrival
5pm till 9pm: Check-in, register, set up campsites, take a tour of the facilities.
7pm: Meet and greet with the Canadian Chefs’ Congress Steering Committees and the rest of the Canadian delegation.
8pm: Firelight Pig Roast by Chef Robert Belcham and members of the Chefs’ Table Society of British Columbia. Local music and refreshments will be supplied by Vancouver Island breweries.

Saturday, September 11, 2010 – Congress Day 1
7-11am: Delegate registration.
7-9am: Continental breakfast featuring Vancouver Island bakeries with local cheese and fruit producers.
8:30am to 12pm: Workshops throughout the grounds from key sponsors and partners.
12:15pm: Parade of Flags and Official Opening Ceremony.
12:30pm: “Best of the Country” The Canadian Chef Delegation prepare the Showcase Luncheon.
Afternoon Keynote Speakers: Dr. David Suzuki and presentations by Sea Choice and Ocean Wise.
4-8pm: Workshops, round tables, seminars.
8pm -10pm: “Welcome to British Columbia” 13 Chefs from around the province prepare this twilight sustainable seafood smorgasbord.
10pm till late: Round table discussions about the days workshops and seminars.

Sunday, September 12, 2010 – Congress Day 2
7am-9am: Breakfast from the Fraser Valley.
9am -12am: Workshops and round tables.
12pm-2pm: “Vancouver Island Harvest” Members of the Islands Chefs Collaborative team up with their local producers for this once in a lifetime chance to taste the island life.
2pm-4pm:” What can we do” join our guest speakers as they present the possible future and how we fit into it, followed by a Q&A.
4.30pm: Closing Ceremony. Pass flags to next committee.
5pm-7pm: Community kitchens.
7pm-10pm: Canadian Chefs Congress “The Floor Is Yours”, round table debriefing with open mike.

Monday, September 13, 2010 – Salt Spring Island
6am-9am: Depart for home or be part of the entourage that will be accompanying Michael Stadtlander on his tour to Salt Spring Island.