Jun 1, 2013
We hope you’re still hungry by the end of the conference, as the President’s Gala and Awards
night is sure to impress!
Culinary Team Alberta and Edmonton-area chefs will start the night off with various food
stations during the reception. Then you will dine on a 5-course dinner prepared by members of
Culinary Team Canada. But don’t worry, we’ll give you time in between courses, as we present
the awards for CCFCC Chef of the Year, the Saputo CCFCC Junior Chef Competition and the
CCFCC Chef Challenge.
The President’s Gala is included in all conference registrations; however, additional tickets can also be purchased separately.
May 31, 2013
We can’t let the Junior Chefs have all the fun! In the Tabasco CCFCC Chef Challenge, professional chefs representing each province compete for glory. Competitors have five hours to prepare, on their own, a four-course meal for eight with the following compulsory components:
1st course - 1 kg Saputo buffalo mozzarella
2nd course - 2 kg side salmon fillet, skin on, bone in
3rd course - 2.5 kg AA/AAA tri-tip beef
4th course - 500g chocolate couverture, 250g bitter chocolate and two fresh mangos
In addition to the above ingredients, competitors must also use one of the following Tabasco sauces as a key ingredient in one of the four dishes:
- Sweet and Spicy
- Original Red
May 30, 2013
Learn about new trends and technologies in cooking and the culinary industry. Top chefs and industry equipment professionals will lead a variety of sessions. You’ll even have an opportunity to learn more about engaging in social media for yourself or your business.
May 29, 2013
Join us for an unbelievable ice breaker event featuring 15 food stations!
Explore tastes from across the country as the 2013 CCFCC National Conference kicks off. Junior chefs and their mentors will create an unforgettable taste representative of their province and its regional cuisine. The 15 food stations will include 13 junior stations and two from the Marriott River Cree, host venue of the 2013 conference.