Registration is now open for the next Canadian Chefs' Congress, occurring September 11 & 12, 2010 in Duncan, British Columbia.Chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps that our industry can build to help improve the health of our oceans.
Delegates will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from accross the country as well as enjoy the bounty of British Columbia as chefs from around the province present the very best that we have to offer. The weekend will be a series of unique tastes and experiences as you mingle with fellow chefs sipping BC wine, or trying our ales, beers, ciders, and mead.
Beginning with the keynote speaker, Dr. David Suzuki, you will have the opportunity to learn about our oceans and how we can effect change. A series of seminars and workshops on numerous food and ocean related topics will give the opportunity for the delgates to engage one on one with a variety of speakers on the topics of their particular expertise. Workshops and seminars are designed to provoke thought and conversation.
Representatives from a wide variety of sustainable fisheries will be on hand to help you learn how to get high quality sustainably harvested seafood onto your menus, what to look for, and the questions you should be asking.
We will have a variety of local suppliers, producers, and farmers displaying unique product and demonstrating responsible stewardship of valuable renewable resources.
The 2010 Canadian Chefs’ Congress delegate package is $200 plus processing fee. The Congress is open to chefs, cooks, apprentices, culinary students and teachers from across Canada. Group bookings over 10 people get 10% off the standard delegate price. Space is limited.
Your delegate fee covers:
- Food and drink samples for the duration of the Congress
- Two camping areas on Providence Farm with access to lavatories and showers
- Participation in all workshops, seminars and farm tours
- Scheduled shuttle buses from Victoria International Airport and the Swartz Bay ferry terminal
Register early for a special heritage hog feast
The first 200 registrants are invited to the exclusive whole roasted pork media dinner on Friday, September 10, 2010. The heritage hogs will be specifically raised and fed for the event and the entire meal will be prepared by members of the Chefs’ Table Society of BC.
Dinner will consist of foods grown on Providence Farm. Chef Rob Belcham’s heritage breed pig roast is the only event open to media. You will have a chance to mingle with Michael Stadtlander, founder and president of the Canadian Chefs Congress, food network personalities and the Canadian chef delegation from across the country.
