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TORONTO—Oceans for Tomorrow is the guiding theme of this year’s Canadian Chefs’ Congress.
Founder and one of the event’s organizers, Michael Stadtlander, owner and chef at Eigeninn Farm near Singhampton, Ontario, location of the first Congress in 2008, said the 2010 version is expected to attract 600 chefs to Providence Farm in the Cowichan Valley near Duncan, British Columbia September 10-12.
David Suzuki is among the keynote presenters at the Congress, along with representatives from Sea Choice, the Green Table Network and Ocean Wise.
Dory Ford, executive chef at the Ventana Inn and Spa in Big Sur, California presents “Sustainable Seafood and the Modern Menu,” a subject he learned during his time as executive chef at the Monterey Bay Aquarium. He will cook up a number of sustainable seafood dishes, while passing along techniques and lessons to chefs.
All of the seminars revolve around protecting the world’s oceans by those on the front lines of food sourcing.
“The workshops are on how chefs can participate in initiatives on protecting our oceans like sustainable seafood, reduce plastics in the workplace and even sourcing of vegetables because the drain off from poorly run farms is detrimental to the ocean as much as what we’re physically doing in the ocean,” said Robert Clark, executive chef at C Restaurant and of the event organizers.
Stadtlander has set up a scholarship program, the Eager Beaver, for two apprentice chef students from across Canada. This year, one student each from George Brown College in Toronto and the Pacific Institute of Culinary Arts in Vancouver will spent 13 months travelling the country, spending one month each with a chef in every province and territory.
“They are also going to be equipped with camera; they have to give media report for the website so people can watch them,” Stadtlander said.
A fundraiser for the scholarship program takes place at the Drake Hotel in Toronto on July 26 with chefs Steve Gonzalez of Origin, Nick Liu of Niagara Street Café, Kevin McKenna of Globe Bistro and Earth and Alida Solomon of Tutti Matti in a culinary battle.
In charge of feeding the masses at the event are Stadtlander, Chris Aerni from New Brunswick’s Rossmount Inn, Edward Tuson from EdGe on Vancouver Island, Jeremy Charles, chef at Raymonds in St. John’s, Anthony Rose from the Drake Hotel, Anthony Walsh from Canoe and Adam Colquhoun from Oyster Boy in Toronto.