The Canadian Chefs’ Congress encourages dialogue on a variety of subjects relating to the food system in Canada. This year’s workshop schedule includes panels and speakers addressing our history past and recent, and the future of food and our influence on that future. Will we be able to learn from our past in order to drive the direction of Canadian food cultures in healthy and diverse new directions?
Workshops:
(Outdoor locations may change pending weather)
10am-10:50am
Acadian/Cajun Cuisine
Location: Beach House
Find out how an Acadian food culture based in Atlantic Canada was transplanted to the Mississippi Delta, and transformed into trendy Cajun cooking. Hear how contemporary chefs from New Orleans, Nova Scotia and New Brunswick find inspiration from the rich culinary traditions that they share.
Speakers:
Paul Kennedy, CCC emcee, and host of CBC Radio’s IDEAS
Stephen Stryjewski, Chef/Owner , Cochon, New Orleans, Louisiana
Charles Leary and Vaughn Perret, Chefs, Trout Point Lodge, Kemptville, NS
Karen Mersereau, Chef/Owner, Hotel Paulin, Caraquet, NB
Lobster University presented by Clearwater Seafoods
Location: Dining Tent
Join Clearwater biologist Leah Jabbour for Lobster University – an informative and fascinating look at the biology and behaviour of lobster. Learn the real differences between hard and soft shell lobster; proper storage methods and requirements; advice on the care and handling of live lobster and much, much more. Increase sales and improve your bottom line by educating both your customers and staff with the information provided in this ‘tail-worthy’ presentation.
11am- 11:50am
The Disappearing Butcher
Location: Dining Tent
Ben is a professional butcher who will discuss the importance of sourcing your meat from local butcher shops and the benefits of shifting our purchasing away from large scale food manufacturers. Butchery is a dying art that is making a resurgence as people with an educated palate try to stay more connected to their food and where it comes from.
Speaker:
Ben Andrews, Getaway Farms
Sustainable Seafood and Provenance
Location: Beach House
Seafood sustainability is becoming increasingly important for chefs to ensure quality, and availability while satisfying a growing customer demand. This requires an understanding of the differences around local, wild, farmed, fresh and frozen, among other issues. This workshop will explore the meaning of seafood sustainability and cover some of the facts and myths of ocean-friendly seafood procurement. Case studies will examine the future of farmed fish, as well as provide examples of local, sustainable fisheries and farms (including sample tastings of product) all within the context of the chefs’ role in leading the charge to sustainable seafood solutions. Discussion is encouraged.
Speakers:
Rob Johnson – SeaChoice Representative from the Ecology Action Centre
Mike McDermid – Ocean Wise
Chef Chris Whittaker, BC Chefs Table Society
Lewis Hinks, Atlantic Salmon Federation
Noon- 12:50pm
Ethnobotnicity
Location: Firepit
Let’s take a turbo tour of Canada’s food history. We will talk about foraging and biodiversity then touch upon the non-aboriginal contributions including some milestones in Canadian farming. We will collectively think about the future and how, all across Canada, Canadian chefs are creating a cuisine that is the most exciting on the planet.
Speaker:
Anita Stewart, Culinary Activist and Food Writer
Cutting the Umbilical Cord of Standards
Location: Fish Fry Lawn
Alex advocates for a fundamental shift in agriculture. He leads the food research and development at Société-Orignal, a Québec based creative bridge that links farmers, activists, chefs and grocers. He works towards breaking with the fears and the guiding concepts of the current agriculture status quo and freely shares food ideas that are sensible to the Quebec boreal environment and that are taught outside the scope of product specifications, standard definitions or paternalistic conventions. Alex will share how rebellion and provocation through creativity can have a positive impact on many aspects of the current « food scene ».
Speaker:
Alex Cruz, Société-Orignal
Chef Derek Dammann, Maison Publique
1pm-1:50pm
The farmer, the chef and our common goals
Location: Beach House
A conversation with Michael Ableman and David Cohlmeyer
Speakers:
Michael Ableman, Foxglove Farm
David Cohlmeyer, Sustainable Good Foods Consultant, founder of Cookstown Greens
Cheesemaking in Canada
Location: Dining Tent
This workshop focuses on the definition, history and potential of Artisan cheeses in Canada with a particular focus on Atlantic Canada. Attendees will be introduced to the European roots of cheese making in Canada, regional aspects of terroir and an appreciation of the craftsmanship used to produce artisan cheeses. Local cheese makers from Fox Hill and the Dutchman’s Farm will be there to answer questions from the cheese maker’s perspective as well as to introduce their cheeses.
Speakers:
Andrew Laliberte, Glen Echo Fine Foods
Rick Rand, Fox Hill Fromagerie
Willem Van Den Hoek, That Dutchman’s Cheese Farm
Randy Hiltz, Rancher Acres Goat Cheese
Armand Bernard, Cows
André Martineau, La Bergerie aux 4 Vents
2pm-2:50pm
The Delicious Revolution: Chefs as Activists and Agents of Change
Location: Dining Tent
Joshna Maharaj will talk about the role that chefs can play in community building, and the opportunity that exists to advocate for and nurture a more sustainable food system. She will share some personal experience in both community and health care contexts about how a trained chef enhanced programming and affected real change. From her experience in community-focused work, she has become a connector of sorts, linking community organizations with chefs committed to building a food system that includes everyone, not just those who can afford it.
Michael Stadtländer will talk about his experience organizing events such as Foodstock, the largest culinary protest in Canadian history, that brought 100 chefs and musicians together drawing a crowd of 28,000 people to protest a potential mega-quarry 100 km outside of Toronto – a threat to farmers, food and water.
Together they will show that chefs have to be and can be a real voice for change.
Speakers:
Joshna Maharaj, Chef, Food Writer, Activist
Chef Michael Stadtländer, Eigensinn Farm
Seafood Solutions for the Global Kitchen
Location: Fish Fry Lawn
One of the pleasures of eating seafood is experiencing a diversity of flavours and textures, sourced from oceans, lakes and rivers from around the world. When faced with so many seafood choices from across the globe, how does a chef choose wisely for sustainability and quality? This workshop brings together Ocean Wise, SeaChoice and top Canadian chefs to provide guidance on how to avoid the worst of global fisheries and aquaculture practices while choosing ingredients that are environmentally responsible, higher quality, and that offer a compelling story. Global sourcing programs for two of the most sustainability-challenged yet demanded products–yellowfin tuna and black tiger prawns–will be featured, including samples, so you can hear, see and taste how sustainability can work.
Speakers:
Rob Johnson, SeaChoice Representative from the Ecology Action Centre
Mike McDermid, Ocean Wise
This post is also available in: French
