Dear Chef,

Thank you for your involvement as a participating chef for the Canadian Chefs’ Congress. Please read, fill out, and submit the information as required below. Deadline for submission is August 23, 2010.

What to Bring

Bring all of the critical materials for your dish and presentation (unless requested and confirmed by the organizing team). Pack and transport your materials in a food—safe manner. You can assemble the final products on site and if necessary, cook or reheat them in the serving area using BBQ’s or propane burners. There are limited resources so we need to be informed what specific equipment you need for your dish.

Note: National Chefs and those of you who will be traveling greater distances may need more help with ingredients and tools. Please specify this in the form at the bottom.

Receiving / Storage

Upon arrival, you can drive back to the main kitchen area to unload your products. We will store your food and materials in a proper environment until you need them. Please tell us any special requirements for storage in advance so we can plan ahead.

Prep Kitchen

The prep kitchen is located at the back right hand corner of the main Providence Farm building. There is a stairway entrance at the back corner. Behind the kitchen we will have a full sized reefer trailer that your food products can be stored in. It will also have a smaller freezer capability.

The serving of the dish will occur in a small (10×10) serving tent around the perimeter of the congress stage. We are envisioning small tasting portions similar to what you would serve at a grazing event like the Feast of Fields.

In creating your dish, finger foods portions and small edible containers are recommended if at all possible. Delegates will only have a stainless steel plate, so please figure this into the design and serving of your dish. There will also be beverages that pair with your dish served alongside you in the tent. You will have to share the small serving space with the beverage provider.

Outdoor Prep/ Staging Area

Outside the main tent serving area, we will have an outdoor prep area. This area will include large BBQ’s, propane burners and other items to help you prep and cook the food for your presentation. There will also be smaller reefer trucks and prep tables if you need to chill/refrigerate your prepped items. There will be totes of ice available to chefs. Power is available in the prep area only – and not in the serving tents.

There is limited hot water outside. You will have to boil any water you need in the serving tents. Flaked ice is available for you to use on your display. Bring everything you need for serving and display at the station. Each food serving session will last about 2 hours. When you are finished serving you then need you to pack and clean your space for use by the next group of chefs. There are volunteers available but you are responsible for leaving a clean cooking station.

Outdoor Serving Tents / Stations

There will be 13 serving tents, set up with a basic cooking station. In each tents we will have the flexibility to set up the venue based on the needs of your menu. You can request to have access to:

• a large commercial BBQ (with rotisserie)
• a small portable propane BBQ
• a large propane burner
• a large charcoal BBQ (in the outdoor kitchen area)
• a wood burning oven ( for prep – a 5 minute walk from the serving area)

Let us know what specific equipment you will need. For each serving area we will provide:

• cutting board
• 1 baking tray
• tongs and spoons
• assorted pots and pans (as requested)
• kitchen towels
• bus pan for warm soapy water
• compost container

Having said this, there will obviously be a minimal level of equipment in place for the event. We will try to take care of most of the common gear but you will need to bring anything specialized or critical to the production of your dish.

Pantry

Try to bring everything you need to cook and present your food. Contact us if there are special request that you would like to source locally. We will try to assist you with any requests for ingredients or equipment if you contact us in advance. On-site we will do our best to trouble shoot if possible. On site, we will have a communal pantry of:

• Dairy (butter, milk, cream)
• Sugar (white, brown, honey, maple syrup)
• Flour (bread, cake, whole wheat, multigrain)
• Oil (sunflower, grapeseed, olive)
• Salt (local sea salt)
• Plastic wrap, tinfoil, silicone paper

Volunteers / Assistants

We will have volunteers or culinary students on hand and available to assist you in preparing, setting up and cleaning up the cooking areas.

There will be a sign-up request board in the main congress office to help you connect with these volunteers and to coordinate the times and locations you need help. Please let us know if you will need the specific help of volunteers.

Dishware Clean-Up

The dishwasher is located in the main kitchen and you will need to supervise the clean-up and retrieval of any items you put through for cleaning. It is up to you to keep track of your gear and equipment. There will be lots of cooking going on during the weekend, so we need your assistance to keep track of your personal items.

Leftovers

We will compost any organic materials produced from the food events. We may use food that is still useable (food safe) to donate to the farm programs or the local food bank. Please contact us on site with any requests or questions.

First Aid

We will have a St. Johns Ambulance team on site for the weekend, there will be a professional first aid kit on site in the main kitchen. Duncan has a large district hospital and we are approximately 10 minutes away from their services

Communication

When you send in details of your dish, please add a note with specifics on ingredients, equipment and volunteer help that is needed to produce your dish. Send any questions on site logistics to ccc2010@canadianchefscongress.com.

Canadian Chef Congress – Delegate Chef Info

Please cut and paste into an email and send the following info to us. Deadline: August 23, 2010

Name:

Company:

Assistant:

Dish Title and Description:

1) Do you need ingredients to be waiting on site?

What are these products:

2) Do you need specific equipment to prepare and cook the dish?

• BBQ:
• Burner:
• Other (be specific):

Do you need:

• to store products on site
  • special instructions:
• ice
• power to your table
• volunteers to assist you

Please forward to:
Rob Clark (robert@crestaurant.com)

Site info and questions:
Bill Jones (bill@magnorth.bc.ca)