Schedule


Take a look at what’s in store for you at the 2010 Canadian Chefs’ Congress.

Friday, September 10, 2010 – Early Arrival

5pm onwards: Check-in, register, set up campsites, and take a tour of the facilities

7pm: Meet and greet with the Canadian Chefs’ Congress Steering Committee and the rest of the Canadian delegation

8pm till late: “Sloping Hill Farm Firelight Pig Roast” – Dirk’s heritage breed pigs were raised specifically for this Congress

While you enjoy local beverages from Merridale Ciders and Spinnakers Brewery, listen to some great jazz, let your mind wander, and take in the peaceful surroundings that will be your home for the next couple of days.

Saturday, September 11, 2010 – Congress Day 1

7am onwards: Delegate registration

7am – 10am: Continental breakfast

10am – 11:30 am: Info Garden  – Wander through St. Anne’s Garden meeting our sustainable seafood producers

11:30am: Parade of Flags and Official Opening Ceremony

1pm – 2:30pm: “Best of the Country” – The Canadian Chef Delegation prepares the Showcase Luncheon

2:30pm – 4pm: Workshops (see Workshops page for more info)

4pm – 6pm: Sustainable Seafood panel

5:30pm – 7pm: Title Sponsor Showcase – BC Shellfish Growers Association

7pm – 9pm: “Welcome to British Columbia” dinner – 13 Chefs from around the province prepare this twilight sustainable seafood smorgasbord

9pm -10pm: Round tables

10pm till late: Musical entertainment, round table discussions about the days workshops and seminars. Beer, roaming dragon mobile street food and pizza from the new James Barber memorial wood burning oven

Sunday, September 12, 2010 – Congress Day 2

7am – 10am: Breakfast

9am – 12pm: Workshops, round tables, product seminars

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

  • Lisa Ahier – Sobo
  • Berenice Balbuena & Rafael Flores – Rock Salt Restaurant
  • Mara Jernigan – Fairburn Farm Guest House
  • Jeff Keenliside – Lucy’s on the Square
  • Christophe Letard – Government House
  • David Mincey – Camilles Restaurant
  • Michael Minshul – Hotel Grand Pacific
  • Ken Nakano – Fairmont Empress Hotel and ICC President
  • Garrett Schack – Vista 18 at the Chateau Victoria Hotel
  • Ronald St. Pierre – Locals Restaurant
  • George Szasz – Stage Wine Bar
  • Peter Zambri – Zambris

2pm – 4pm: DFO and industry partners panel on sustainable seafood and aquaculture standards across Canada

3:30 – 4:30pm: Tasting workshops – artisanal cheese by Slow Food Canada, Vancouver Island Distillers, Vancouver Island Cider

3:30 – 5pm: Round tables, product seminars.

5pm – 5:30pm: Closing Ceremony

6 – 8pm: “Wines of the Okanagan” dinner – taste the wines and foods at the grand finale from the chefs of this premier wine-producing region

7:30pm- till very very very late: “The Floor Is Yours” – Round table debriefing with open mike. Delegates and participating chefs only invited to speak

Monday, September 13, 2010 – Salt Spring Island

6am – 9am: Depart for home or be one of the lucky 50 people that are part of the entourage that will be accompanying Michael Stadtlander on his tour to Salt Spring Island



Register Today

  • CCC 2010: Oceans for Tomorrow

    The Canadian Chefs’ Congress 2010 on Vancouver Island will focus on chefs and their relationship to the ocean and its current fragile state. We will look at sustainable practices as well as the impact of our actions of today on the oceans of tomorrow.

  • Title Sponsor: BC Shellfish Growers Association

    BC Shellfish Growers Association

  • Silver Sponsors

    Gordon Food Service

  • Bronze Sponsors

    BC Seafood Alliance Pacific Prawn Fishermen's Association BC Salmon Marketing Council