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Event Details
CCFCC 2011 Conference "Learn, Play, Teach" June 12 to June 15, 2011 conference2011@bcchefs.com
48th Annual Canadian Culinary Federation Competitions June 10 to 15, 2011
Vancouver, BC hosted at The Renaissance Vancouver Hotel Harbourside
Schedule of Events
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National Board Arrival and Meetings, June 10 to June 12; AGM Monday, June 13
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National and World Association of Chefs Competitions – June 10 to June 15
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Delegate registration, Saturday and Sunday June 11 and June 12, 2011
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Conference June 12 to June 15, 2011
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CCFCC 2011 Golf Tournament at Furry Creek Golf Course - an optional event
www.bcchefs.com Make Cheques Payable to: BC Chefs Association, mail to: P.O. Box 2007 Main Post Office; Vancouver, BC, V6B 3P8; Canada
For full details, go to website - www.ccfcc2011.ca
Attendee List
Sort by: Date | First Name | Last Name
When
Sunday, June 12, 2011 at 5:00 PM
- to -
Thursday, June 16, 2011 at 11:00 PM (PT)
Add to my calendar
Where
Renaissance Vancouver Hotel Harbourside
1133 West Hastings Street
Vancouver,
British Columbia V6E 3T3
Canada
Other Maps:
Hosted By
CCFCC Conference 2011
The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.
The Federation is a Federally Chartered, not for profit organization, and is managed by a member elected board of directors. Its membership is derived from Regional and City Branches who maintain affiliation with the CCFCC by way of charter and acceptance of National Bylaws.
The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.
CCFCC 2011 invites the world of chefs, cooks, and culinary enthusiasts to Vancouver, British Columbia, Definitely a foodies paradise.
News & Updates
CCFCC Dinner Menu
Monday, June 13th, 2011
Aboriginal Potlatch Supper
Traditionally smoked salmon
parsnip dumpling, pumpkin sauce
˜ ˜ ˜ ˜ ˜
Spot prawn, poached in bentwood box
sweet onion, garlic cream
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Spiced seafood cakes, corn puree
dandelion salad
˜ ˜ ˜ ˜ ˜
Smoked trout apple salad
young cress, wild mushroom vinaigrette
˜ ˜ ˜ ˜ ˜
Rabbit sausage
king oyster ragout, blueberry pinenut chutney
˜ ˜ ˜ ˜ ˜
Braised bison brisket
roasted squash salad, roasted onions, natural sauce
˜ ˜ ˜ ˜ ˜
Roast venison loin
sweet potato sauce, savory bannock bread pudding
˜ ˜ ˜ ˜ ˜
Cinnamon bannock fritters
Brown sugar cranberry sauce
˜ ˜ ˜ ˜ ˜
Bannock bread pudding, sundried berry
egg sauce
Culinary Team Canada has won gold in the cold competition at the Culinary World Cup in Luxembourg http://ccfcc.ca/en/content/blogcategory/4/28/
