Kiss the chef (or 500 of them) at the Canadian Culinary Federation’s National Chefs’ Conference

Starting June 10, expect to see lots of white toques in town. Over 500 chefs from Canada and around the world are converging on Vancouver for the Canadian Culinary Federation’s National Chefs’ Conference, from June 10 to 16. The public is invited to many of the scheduled events.

Highlights include:

Taste of CCFCC Canada
(June 12, 5 p.m. to 10 p.m., Renaissance Vancouver Hotel Harbourside, $125)
Welcome reception with 19 food and beverage stations reflecting provincial and regional Canadian cuisine.

Aboriginal potlatch supper
(June 13, 6 p.m. to 10 p.m., Vancouver Community College, $75)
Hosted by Vancouver Community College and the VCC Aboriginal Culinary class, the supper features nine traditional menu items, each with a choice of two B.C. beverage pairings (wine, beer, cider).

Dragon Feast of the Century
(June 14, 12:30 p.m. to 3 p.m., Rain Flower Seafood Restaurant, Richmond, $150)
Hosted by the Asian Culinary Team and members of the BC Chefs' Association, a six course luncheon featuring crab and lobster, Fraser Valley duck, and more.

President’s Ball
(June 15, 5:30 p.m. to 10:30 p.m., Renaissance Vancouver Hotel Harbourside, $175)
Final gala with awards presentation and dinner by Culinary Team Canada

Cooking competitions

The conference is staging several chefs’ competitions, which the public can watch at the EAT Vancouver Food + Cooking Festival. The EAT festival takes place from June 10 to 12 at the Vancouver Convention Centre. Competitions include one for national chefs, another for continental chefs, and one for junior chefs. A few tickets to taste what’s being plated are available here

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