Workshops


Bookmark this page to see what workshops we have lined up for this jam-packed two-day conference.

There will be a wide variety of workshops run by organizations like Ocean Wise, Sea Choice, and The Green Table Network, plus topics like Organic Agriculture, GMO’s, and Climate Change. Topics that touch on the health of our oceans will be featured through out the weekend as we work on finding solutions to the plight of our oceans.

Welcome and Keynote Address

The 2010 Canadian Chefs’ Congress will kick off with the raising of the provincial flags and a welcome from the Cowichan Nation and the 2010 Steering Committee members. It will be followed by the keynote address by David Boyd, touching on the bigger picture of sustainable practices as well as the impact of our actions of today on the oceans of tomorrow. Following the keynote, Brian Riddell will speak on the cultural significance of wild Pacific salmon. As an exciting prelude to the panels and workshops to come, the Steering Committee will introduce delegates to the highly-anticipated congress outcome: the Canadian Chef Declaration for Healthy Oceans.

Speakers:

  • Robert Clark, BC Chefs’ Congress Steering Committee
  • Michael Stadtlander, Canadian Chefs’ Congress Steering Committee
  • David Boyd, Adjunct Professor Resource and Environmental Management, Simon Fraser University; Senior Associate, POLIS Project on Ecological Governance, University of Victoria
  • Brian Riddell, Executive Director, Pacific Salmon Foundation
  • Bill Jones, BC Chefs’ Congress Steering Committee

Sustainable Seafood: the Good, the Bad, and the Ugly

This panel provides delegates with an understanding of the Canadian sustainable seafood scene: sustainable seafood programs, rankings, and certifications, as well as a special introduction to the great Canadian sustainable seafood options. Delegates will leave this panel feeling proud knowing that chefs play such a key role in driving this movement forward. This panel will be followed by a presentation by title sponsor BC Shellfish Growers Association and a sustainable seafood dinner.

Speakers:

  • Bill Wareham, Senior Marine Conservation Specialist, David Suzuki Foundation/SeaChoice
  • Mike McDermid, Program Manager, Ocean Wise
  • Scott Wallace, Sustainable Fisheries Analyst, David Suzuki Foundation/SeaChoice
  • Christina Burridge, Executive Director, BC Seafood Alliance
  • Brian Riddell, Executive Director, Pacific Salmon Foundation
  • Lorne Clayton, Executive Director, Highly Migratory Species Foundation
  • André LaRivière, Executive Director, Green Table Network
  • Chef Dory Ford, Executive Chef, Ventana Inn & Spa, Big Sur (California)

Title Sponsor Showcase: BC Shellfish Growers Association

The BC Shellfish Growers Association (BCSGA) invites you to learn about the Pacific Kiss program and other exciting BCSGA initiatives. This is your opportunity to meet the shellfish farmers while sampling BC’s best oyster bounty. This showcase will be followed by a BC Shellfish Dinner at 7pm.

An Appetite for Organics

This workshop is a carry-over theme from the last Chefs’ Congress, where GMOs were the main focus. It will kick off with a review of the progress on GMOs since the last congress by the National Steering Committee. It will also give an overview of organics/GMO for those unfamiliar with the topic, and furthermore elucidate the linkages between organics/GMOs and ocean health. It will provide an overview of the proposed organic standards for seaweed, shellfish, closed containment, open net-cage aquaculture.

Speakers:

  • Chef Michael Stadtlander, National Chefs’ Congress Steering Committee
  • Mark Bomford, Director, UBC Farm
  • Shauna MacKinnon, Markets Campaign Coordinator, Living Oceans Society/SeaChoice

Know Your Source

This workshop deals with the importance of (sea)food transparency/traceability and direct/local purchasing. It will give some tips on how to buy local, as well as introducing an innovative company looking to tell the story. Two case studies will also tell the tale.

Speakers:

  • Chef Anthony Nicalo, Founder/CEO, Farmstead Wines, Foodtree, and Dajoji
  • Ian Angus, Finest at Sea
  • Steve Johanssen, Organic Ocean
  • Mike Featherstone, President, Pacific Urchin Harvesters Association
  • Neil Radix, Corporate Relations Coordinator, SeaChoice

Rise Above Plastics

There is nothing trashy about this workshop, although it begins with a gruesome scene of plastics in our oceans with footage from the Ocean Gybe expedition. Solutions will be provided by the Green Table Network, with an introduction to more sustainable packaging. Consumer perspectives will be provided to seal the deal.

Speakers:

  • Ryan Robertson, Ocean Gybe
  • André LaRivière, Green Table Network
  • Chef Andrea Carlson, Bishop’s
  • Taina Uitto, National Manager, SeaChoice

Frozen Seafood for a Warming Planet

As the framework for this workshop, speakers will learn about contributors to climate change and the dangers of ocean acidification. An overview of carbon footprinting of fisheries (and low impact fisheries) will give chefs an understanding of how seafood choices matter. The benefits of frozen (no-fly seafood) will also be brought out of the cold.

Speakers:

  • John Driscoll, Sustainable Fisheries Campaign Manager, Living Oceans Society
  • Don Pepper, Executive Director, Canadian Pacific Sardine Association
  • Guy Dean, VP Import/Export, Albion Fisheries
  • Chef Robert Clark, C Restaurant (moderator)

Positive Spin for Positive Change

How can a chef best take the knowledge gained at this congress to tell and sell the sustainability message? This workshop challenges chefs to become educators, giving the example of creative menus for communicating sustainability messages and using the health angle to appeal to audiences. Chefs will be reassured about the economic benefits of “doing good”.

Speakers:

  • André LaRivière, Executive Director, Green Table Network
  • David Boyd, Adjunct Professor Resource and Environmental Management, Simon Fraser University; Senior Associate, POLIS Project on Ecological Governance, University of Victoria
  • Mike McDermid, Program Manager, OceanWise
  • Chef Dory Ford, Executive Chef, Ventana Inn & Spa, Big Sur (California)
  • Chef Julian Bond, Pacific Institute of Culinary Arts (moderator)

Management Matters: Overview of Canada’s Approach to Fisheries and Aquaculture Management

This panel will illuminate the complex business of managing fisheries in Canada and look at approaches to sustainable fisheries and aquaculture. It will examine how those management principles are operationalized in two case studies and will consider the chef’s responsibility to learn more and get involved.

Speakers:

  • Roberta Stevenson, Executive Director, BC Shellfish Growers Association
  • Nadia Bouffard, DFO Director General, Fisheries and Aboriginal Policy
  • Trevor Swerdfager, DFO, Director General, Aquaculture Management
  • Christina Burridge, Executive Director, BC Seafood Alliance
  • Ruth Salmon, Executive Director, Canadian Aquaculture Industry Alliance
  • Thierry Chopin, Scientific Director, Canadian Integrated Multi-Trophic Aquaculture Network
  • Bruce Swift, Swift Aquaculture
  • Chef Robert Clark, C Restaurant (moderator)

Closing Session

The Steering Committee will summarize the exciting experiences of the 2010 Canadian Chefs’ Congress. Delegates get their last turn to shine with a discussion and signing of the Chef Declaration for Healthy Oceans.