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2025 BC Chef's Presidents' Gala Recap
See the complete event
2025 BC Chef's Presidents' Gala
The Vancouver Club
915 West Hastings Street, Vancouver
March 14, 2025 - Friday 6pm
Reception 7pm-9pm Action Stations
2024 BC Chef's Scholarship Auction Dinner October 2024
2024 BC Chefs Annual Family Picnic Thank You!
Let me express my
heartfelt gratitude to everyone who attended our BC Chefs Family Picnic at Belcarra Park. Your presence made for an incredible day filled with family-friendly joy and celebration. We couldn't have asked for a better social gathering, and we are truly thankful for your support. For those who weren’t able to join us this time, we want to extend a warm invitation to join us for next year’s Picnic on Sunday, September 7th, 2025 at Belcarra Park.
Sincerely
Chef Elizabeth Grimaldi
President BC Chefs Association
2024 BC Chefs International Chefs Day
2024 BC Chefs Annual Family Picnic
RSVP Margie Schurko This email address is being protected from spambots. You need JavaScript enabled to view it.
2024 Presidents' Ball
Chefs Orientation
History of the British Columbia Association
The British Columbia Chefs’ Association was founded by a small group of dedicated chefs on July 1958 at a meeting at the Lougheed Hotel in Burnaby, BC.
The founding members were Late Chefs Xavier Hetzman and Wally Shaw. who also helped
establish the Canadian Federation of Chefs and Cooks.
Originally called The Association of Chefs de Cuisine of BC, the association was granted its charter on February 27, 1959.
In June 1967, following changes to the constitution and bylaws, the name was changed to The British Columbia Chefs' Association. In 2010 Chef Xavier Hetzman, and in 2013 Chef Wally Shaw, were both inducted into the B.C. Restaurant Hall of Fame.
The British Columbia Chefs' Association is dedicated to the education of both junior members and the upgrading skills of regular members. Annual scholarships are given out to deserving students who distinguish themselves in the culinary field and want to further their education to a TQ certification (Red Seal). Funds are also generated by the board of directors and a few members of the association prepare specific and healthy menus to cook at people’s homes. An amount is predetermined before the food is served. The money is 100% to support education and scholarship for Junior Chefs. Other activities is raised through fundraising activities year-round:
BC Produce Marketing Association Healthy Chef Competition Gourmet Competition in the Spring. Generous Corporate and Associate Members donations.
Other activities of the Association include a Christmas Party, summer picnic, President's Ball and Golf Tournament, Apprentice Competitions, Local and National Conventions, Culinary Salons, and other events that feature the work of the professional Chef in British Columbia.
In the past thirty years the British Columbia Chefs’ Association has supported young students moving onto their culinary journey with more than $200,000.00 in scholarships and support to the B.C. Olympic Culinary teams and Bocuse D’or competitors.
BRITISH COLUMBIA CHEFS' ASSOCIATION
Run by a group of True volunteers elected every two years. We are also part of the Canadian Culinary Federation, and World Association of Chefs. Always looking for members to join our Association. Any new members can join through the Culinary Federation website:
www.culinaryfederation.ca
If you need any further information about memberships or donation. Please Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Code of Ethics
I hereby embrace this Code of Ethics as laid down by the Society
and I certify that I will abide by the Constitution of the Society.
I will endeavour to conduct myself in a professional manner at all times.
I shall place honour and standing by the profession before personal advantage.
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Culinary Legend
Culinary Legend
By Cheryl Mah
When you truly love to do something — why would you stop? After more than five decades, Bruno Marti is still doing what he loves to do: cooking.
“I love making people happy,” he says emphatically. “As long as I’m capable, I want to cook. I do it because I love it.”
His career reflects a lifetime of dedication to furthering the culinary arts and raising the profile of the profession. For his outstanding talent, leadership and achievements, the legendary chef has been recognized with almost every award and honour possible.
When we meet in his restaurant, he speaks candidly and passionately about not only cooking but also the industry he is so much a part of. This year marks a couple of personal milestones for Marti. He recently turned 70 and it’s the 30th anniversary of his award winning restaurant La Belle Auberge.
“When someone wants something special, they come to La Belle Auberge. That’s why maybe I’m still in business after 30 years,” he says. “Quality and consistency is what makes us the best.”
Marti’s beautifully crafted fine dining cuisine has resulted in numerous awards since the restaurantopened in 1980. La Belle Auberge was most recently selected as the winner for Top Food in the Zagat 2010 Vancouver Guide.
At an age when most people are retired, the energetic Swiss native remains hands on at his restaurant. He spends more time now at the front of the house than in the kitchen but he still cooks. Cooking is not work, he explains, it’s a hobby.
Fast HIgh QualIty Food
More content to come
Passionate leader
Passionate leader
By Cheryl Mah
Believing that you can make a difference is a powerful motivator. For Donald Gyurkovits, his new role as president of the Canadian Culinary Federation (CCFCC) gives him a chance to raise the profile of the association and to promote junior chefs.
“I believe that my profession is the greatest profession in the world and I want people to know about it. I want young cooks to know about it,” says Gyurkovits.
The 47-year-old chef saw a need for change and was elected the CCFCC president last year after serving two years as president of the B.C. Chefs Association (BCCA).
“We as an industry are often overlooked and we need to be recognized in Canada. I want people to know who we are and what we’re all about. We’re good cooks but we’ve never been good at marketing ourselves,” he says.
Initiatives underway include having the Junior National Culinary Team tour across the country (demonstrations at colleges and universities) and a junior culinary exchange
“The junior chefs are very important to me. My heart has always been with the young cooks so we’re starting a junior culinary exchange across the country,” explains Gyurkovits. “It looks like the first four [still to be selected] will be going to Kelowna in August — what better place for food and culture than the Okanagan.