Chefs think sustainable at yearly gathering

HALIFAX—National members of the Canadian Culinary Federation gathered here in early June for learning, cooking, networking and socializing.

The theme of the conference was on ‘Sustainable Food Systems’ and Charles Carroll, executive chef at River Oaks Country Club in Houston, delivered a presentation entitled the ‘Essence of Greatness.’

Carroll motivated the CCFCC to sign the Feed the Planet declaration, which states, “As members of the culinary community, it is our responsibility to use our abilities to shape the future of our planet, and create positive global change. Therefore, the 49th national CCFCC convention issues the following declaration for the practice of basic principles and specific action plans for developing and dissemination food for the future to enhance the health of humankind and improve the quality of life.”

Debbie Clauss, the CCFCC’s bylaw and ethics chair, returned to Medicine Hat, AB with the chef of the year title, as voted my members.

“It’s not the most glamourous job in our association, but it is a vital (and) necessary one, and Debbie has brought her enthusiasm and attention to detail to the position,” said CCFCC president Donald Gyurkovits, in his blog post.

Serge Belair, a chef at the Shaw Conference Centre in Edmonton, won the cooking competition in the senior category. He advances to the continents completion next April to represent Canada against other North American chefs. Should he win there, he moves on to the World Association of Chefs Societies’ global chef challenge.

Jenna Angle and the food that won her first place in the junior chef competition.

Jenna Angle, junior chef at Local Lounge in Summerland, BC, is the 2012 junior chef competition gold winner at the conference.

“It’s an opportunity of a lifetime and fantastic to have represented by province at such an outstanding culinary event and be the first junior chef from the Okanagan to do so,” Angle said, in a statement.  

She prepared pan seared coastal scallops, pork tenderloin roulade and a mascarpone soufflé for desert.

“She will now go on to represent the CCFCC next summer in Las Vegas at the Hans Buschkens competition for the Americas. I know she will represent us with skill, style and flair,” Gyurkovits said.

Each competitor had to prepare a three-course menu for eight using scallops, wild mussels, neck clams, pork tenderloin, bone in pork butt and pancetta.