Chef Ben Genaille (R) and his team from VCC
Last night I attended a Taste of Canada, this event was the opening event for the 48th Annual Canadian Chefs Convention that is being held in Vancouver. This welcome reception featured 14 food and beverage stations where junior chefs and their mentors created an unforgettable taste of their province. Each station represented regional cuisine, and was paired with a Canadian beverage. Opened with the Komo Gway Dancers, an XFour Martini Station, and the BC Chefs’ Association Awards.
Tyson Gee - Junior Chef from VCC
VCC Junior Chefs and their dish: Qualicum Goat’s Cheese, braised organic cippolini onion, mulled tomato and micro greens with a salt and vinegar cracker with emulsified chimichurri
Quebec Chefs
Quebec's Quail stuffed with Fiddleheads, wrapped in Boar Bacon with Celeriac and Apple puree, St Nicholas Apple Cider Jus
Chef from the VCC Aboriginal Culinary Class
Chefs from VCC Aboriginal Culinary Class
VCC Aboriginal Culinary Class dish - Lax-Kw'alaam smoked black cod, pickled parsnip root, dandelion-watercress greens
Mixologist Gerry Jobe
Gerry Jobe's Okanagan Field-to-glass Cocktail
Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians, junior chefs and guests the opportunity to learn from industry leaders, watch and learn from culinary challenges, and taste the best of British Columbia and Canadian cuisine.
Junior Chefs preparing Dessert
B.C. Hazelnut S’mores with Philadelphia Cream Cheese and Christie Graham Crumbs with an amazing dark chocolate and Chef-made marshmallows
Guests mingled and tasted there were through the many different tasting stations and regions of Canada.
