News & Events
BC Chefs Association General Meeting/Chef Social/Dinner
Date: November 15th
Location: Vancouver Community College
Food Action Stations. Hosted by Chef Collin Gill.
Coffee. Tea. Beverages
Please RSVP to:
BC Chefs Association Honour International Chefs Day by Providing Lunch on the Downtown East Side
On Thursday, October 20, 2016 dozens of British Columbia’s chefs will celebrate International Chefs Day by serving lunch to the homeless and hungry in Oppenheimer Park from 11:30am to 1:30pm. Chef’s associations all around the world and across Canada celebrate their craft on this designated day by giving back to their communities, and coming out of their kitchens to donate their time.
The British Columbia Chefs Association encourage the public to come and join both junior and professional chefs preparing food for the less fortunate, and anyone who wishes to share a specially prepared meal to join their luncheon. Oppenheimer Park is located at 400 Powell Street in the Downtown Eastside of Vancouver.
Chef Jeffery Young, President of the British Chefs Association, thanks the generous donations from Vancouver Community College students and faculty, the B.C. Produce Marketing Association, Sysco Vancouver, Trimpac, Cheemo Foods and all the other generous local suppliers who donated food and products to make this event a great success.
About The British Columbia Chefs' Association The British Columbia Chef’s Association was founded by a small group of dedicated chefs in July, 1958. The organization is dedicated to educating junior members and upgrading skills of regular members. Annual scholarships are also awarded to deserving students who distinguish themselves in the culinary field in institutions throughout the Lower Mainland.
Haiti Hurricane Matthew Disaster Appeal
Hurricane Matthew -the most powerful Caribbean hurricane in a decade; category 4 with wind speed of 200kph has lash across southern part of Haiti. The Hurricane leaving villages with several feet of water and killing more than 300 people, it has caused widespread devastation, destroying homes and displaying thousands of children and families. 350,000 people are now in URGENT need of assistance.World Chefs Without Boarders is appealing YOU chefs around the world to donate generously to the account of Worldchefs (WACS) below. WCWB is collaborating with Haitian Culinary Alliance in US an affiliate of Alliance Culinaire Haitieane are making a relief effort by cooking hot meals to the relief workers, victims and children that are desperate in needs with the help of disaster agencies. Beside food and drinking water victim also dire need of hygiene kit, blanket. Our WCWB committee Ray McCue of US and Cornelia Volino of Canada will coordinate the relief effort of WCWB.Please Donate by using the following link:https://www.worldchefs.org/WorldChefs-Without-Borders
We are chef, we have no border
Willment Leong Chairman – World Chef Without BordersVice President – Thailand Chefs AssociationFounder Chairman - Thailand Culinary Academy
BC Chefs General Meeting / Chef Social
Date: Wednesday, Oct 19, 2016
Time: 6:30 pm
Location: Delta Hotels Burnaby Conference Centre
Veranda / Portico Room
4331 Dominion St.
Burnaby, BC V5G 1C7
Chef Hamid Salimian will be conducting a "Gluten Free Food Demo"
Please RSVP to:
BC Chefs September Meeting Dinner
Date: September 20th 2016
Location: Come Along Seafood Restaurant
2550 Kingsway, Vancouver, BC V5R 5H2
Time: 6pm until 9pm
$48.00 per person. Reservations recommended. Dinner will be set menu.
Thank you our sponsored Ocean Mama Seafood.
Vote for the Best Restaurant in Canada
What is your favorite restaurant in Vancouver? or in Canada?
Check out the new that has been developed by the Informed Dining Program. The module was created as an online learning tool to help chefs and small restaurant operators learn how to standardize their recipes. A series of videos hosted by Chef Marcus von Albrecht will guide you through the steps involved in creating a standardized recipe.
Standardized recipes have many benefits such as:
- Consistent Food Quality
- Food Cost Control
- Labour Cost Control
- Predictable Recipe Yield
- Consistent Nutrient Content