Canadian Chefs' Congress Itinerary announced

Sunday September 21st, 2008
8:00 am — 12:00 noon
Delegates arrive at Eigensinn Farm
Set up camps
Registration

12:00 — to 12:45 pm
13 Chefs on “Best of the Country” stations prepare to serve
Opening ceremony begins
Canada’s national anthem

12:45 pm — 1:00 pm
Michael Stadtländer officially opens 2008 Canadian Chefs’ Congress

1:00 pm — 4:00 pm
“Best of the Country” 13 course meal, service begins
Dessert service begins (2:30)

4:00 pm — 5:00 pm
Break

5:00 pm — 6:30 pm
Jeffery Smith, Keynote Speaker
Question and Answer period from 6:00 pm to 6:30 pm

6:30 pm — 7:00 pm
Stage set up for musical entertainment

7:00 pm — 10:30 pm
Paul Kennedy, Master of Ceremonies

Musical artists strut their stuff
Midnight Kitchens Open (9:00 pm)
Fireworks take place (9:30 pm)

10:30 pm 

Bonfire


Monday September 22nd 2008
8:00 am — 10:00 am
“Grey/Bruce County Breakfast” prepared by John Higgins and students of George Brown College Chef School

10:00 am — 2:00 pm
Workshops 

Schedule of Workshops
10:00 am — 11:00 am
Jonathan Forbes “Wild Foods”
Robert Clark “Aquaculture in Canada”
Andrew Laliberté “Future of Canadian Wine”

11:00 am — 12:00 noon
Jeffery Smith “Genetically Modified Organisms”
Brent Petkau, Patrick McMurray, Andre Mallet “The Oyster”
David Cohlmeyer “Why is Canadian food so cheap?”

12:00 noon — 1:00 pm
Petra Cooper “Artisan Cheese production”
Fred Morin TBA
Jamie Kennedy and Paul DeCampo “Slow Food”

1:00 pm
Michael Stadtländer “The importance of local food and the relevance of the Canadian Chefs’ Congress”

2:00 pm — 4:00 pm
Ontario Harvest Lunch

4:30 pm — 5:30 pm
Closing ceremonies