Canadian Chefs' Congress

It’s Saturday morning, just hours away from the Opening Ceremonies that mark the official start of the 2010 Canadian Chefs’ Congress.

Many of our chefs and guests have already been with us for one night, having arrived a day early to set up camp and mingle with other delegates at Friday’s Firelight Pig Roast.

Chef Robert Belcham and his team had been prepping two Sloping Hills Farm heritage pigs for this occasion. One was destined for the spit (above) and the other slow cooked in Adam Protter’s industrial BBQ for a dozen hours or more.

Delegates set up camp throughout the woods above the main site. A tent village was also set up by our team of volunteers for participating chefs and other guests needing a home.

As night fell and the dinner bell approached, Chef Robert Clark took to the main stage to greet our Early Bird attendees and to introduce MP Fin Donnelly and biologist Alexandra Morton, who spoke briefly but passionately about the Save Our Wild Salmon campaign (private members’ bill C-518).

The rest of the evening focussed on food, beer, wine, music and dancing by the main stage, and conversations by the bonfire.

Photo Gallery

For all photos taken by us throughout the weekend, visit the 2010 Canadian Chefs’ Congress album page.