Canadian Chefs' Congress

The BC Committee shares this work-in-progress list of the topics of conversation that this year’s Congress will focus on. Formats will vary from speaker-led seminars to panel discussions to roundtables and perhaps even to conversation suggestion cards at the dinner table.

The info below is organized by theme, followed by specific topics within that theme that could have its own forum. So let us know…is this what you want to talk about? Anything missing from this list? Do you have suggestions for speakers/facilitators that you would like to see there?

And if you haven’t had the chance to register for the 2010 Canadian Chefs’ Congress yet, please do!

The Market for Doing Good

Consumer trends/market data
Creative menus
Making the case

The Good, The Bad, and The Ugly

Determining sustainability- rankings and certifications
Wild and farmed examples

Finding Sustainable Fishing Holes

Trends in production and consumption
Marketing/guest education
Determining sustainability
Partnerships

Food Trends of 2011

Edible ocean greens
Other underutilized species
Promoting alternatives

Know Your Source

Direct purchasing
Traceability and labeling
Influencing supply

Bringing Seafood Out of the Cold

Carbon footprinting of fisheries
Freezing facts
Benefits
No fly seafood
Overcoming stereotypes

Organics and GMOs

Organic aquaculture
Progress on GMOs since last congress
Urban aquaculture
Land-water interactions (organics)

Conservation Beyond the Light Bulb

Benefits
Tips and tricks
Involving experts (partnerships)

Plastics, Plastics, Everywhere

Sustainable packaging- demanding alternatives
Plastics in the ocean
Marketing/guest education

Teach a Chef to Teach

Menu labeling
Reducing consumer confusion about certifications
Enhancing the guest experience