Culinary Team British Columbia
Culinary Team British Columbia is a group of highly dedicated, hardworking chefs chosen from across the province to represent British Columbia as its culinary ambassadors and to compete at culinary competitions around the world.
Background and Structure
Culinary arts exhibitions first became popular in the nineteenth century and provided a forum for the experts of the culinary field. At such shows, chefs, like August Escoffier, were able to display their techniques and educate their peers.
Today, the function of culinary art exhibitions is still to provide a model and a forum for chefs but the focal point, however, has changed. They are no longer simply to display the art of food- in addition, service and the culture of the table, the ambiance surrounding food, the creation of the menu, the new technical developments- which usher in new opportunities for quality improvement and economic efficiency,- nutrition, new foods, consumer trends - all play a vital part in the education of the culinary profession. Where else but at a culinary exhibition can both the public and the professional chef have the opportunity to gain a complete overview of the world's culinary expertise and food products - and then to put into practice everything learned for the benefit of his own country?
Team British Columbia is made up of B.C. chefs who have proven themselves to be some of the very best. The team pursues excellence in culinary arts, skills and craftsmanship in order to deservedly represent British Columbia as Culinary Ambassadors.
Their mandate is to maintain and foster a vigorous and dynamic presence in both the national and international culinary arenas that will benefit our Province, the B.C. food supplier and the Canadian public. The Team takes part in various international competitions, prior to competing in the ultimate competition - the Internationale Kochkunst Ausstellung (IKA) or World Culinary Olympics held every four years in Erfurt, Germany (October 2008). At all times they ensure that British Columbia, through its chefs and hospitality industry, perpetuates and promotes its international reputation for excellence.
British Columbia is highly regarded around the world for its quality and variety of food products and for its culinary skills. Its team has always placed highly in international culinary competitions.
1998 Singapore Silver
1999 Basel, Switzerland Gold
2000 Erfurt, Olympics Gold
2002 Luxemburg Gold
2004 Erfurt Olympics Gold - second in the world
Competition Structure
Culinary competitions are built on a point structure whereby each regional team - comprising five members, one back-up member and one manager - strives to obtain the highest number of total points to win best overall. Using the indigenous foods and flavours of their region, the teams are judged as follows:
Cold Display Table Competition
Innovation must be balanced with viability when the team creates a display table of food in three different categories. Judging is based on presentation, innovation, composition and correct professional preparation. In addition, the use of indigenous products and exemplary plating are carefully scrutinized.
Category A: Cold Platters
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Show platters of 8 different finger foods
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One buffet platter for 8 persons
Category B: Culinary Art - all food to be prepared hot displayed cold. (This category is important because it reflects what most cooks do on a daily basis.)
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One vegetarian platter for 4,
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Four individually served innovative main courses
Category C Patisserie
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One showpiece
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One platter of 5 different petits fours each for 6 persons
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4 different exclusive desserts
All three categories must be presented and displayed on a decorated and illuminated table approximately 4 meters square.
The Team
As a training ground and in order to be considered for a coveted position with Team British Columbia, the individual chef can compete individually or be part of a culinary team that has competed both nationally and internationally.
The Manager ultimately selects the members of the Team and will incorporate many criteria when choosing exceptional individuals who have shown both team spirit and superb culinary skills.
British Columbia has long been known as a hotbed for an incalculable number of professional Canadian chefs. With its abundance of natural and unique culinary ingredients, B.C. is also spoiled for choice with respect to talent. Many former members of Team British Columbia have moved on to become part of the National Culinary Team . Today’s Culinary Team Canada Team currently has three of its members and its manager from B.C.
Team Manager:
Jane Ruddick PhD - J.R. Food Consultants, Vancouver
Assistant Manager:
Harald Bonkowski - Vancouver Community College
Culinary Manager:
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Dean Hossack |
Okanagan Golf Club, Kelowna |
Members of Team BC:
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Poyan Danesh (Captain) | The Pear Tree Restaurant, Burnaby |
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Andrew Dickinson | Simply Elegant Cuisine, Victoria |
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Raman Anand | The Sutton Place Hotel, Vancouver |
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Ryan Cain | Marriott Pinnacle Hotel, Vancouver |
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Fumiko Moreton | Terminal City Club, Vancouver |
Support Members:
Jeffery Young - Westin Resort and Spa, Whistler
Jurgen Jurgens - The Sutton Place Hotel, Vancouver
Jerrick Anglim - Fairmont Airport Hotel, Vancouver
Suzannah Ngo - Take Five, Vancouver
Hitomi Syvertsen
Nelles Shackleton
Chloe Pedersen
Lori Olsen
Designers:
Maurizio Peta - Debut Event Design
David Light - Debut Event Design
Funding
All of the members of Team British Columbia and their support are volunteers. Everyone takes time from his/her full-time job in order to practice, to team-build and to compete. Such a commitment takes an inordinate amount of both time and money.
Before any international competition, many practice sessions have to be held in various locations across the province. Food and equipment must be purchased and transported; travel and accommodation must be provided for the team members and the coaches, and locations for cooking and evaluating of their exhibits must be sought out.
When traveling to a competition, the costs can reach as high as $150,000.00 for each event. In addition to the expenses of airline fares and hotel accommodation, all the equipment must be purchased and shipped by cargo, food must be bought, ground transportation and trucking organized, team meals planned, plates selected, table lighting designed, menus printed, press conferences organized and a myriad of other details looked after - all costing money.
All monies required for practices and competitions must be raised by the team through a variety of different fundraising initiatives.
Held in high regard for their achievements and standards of excellence, Team British Columbia has been involved in a variety of programs supporting various British Columbian and Canadian promotional initiatives...
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Gala Dinners for Tourism British Columbia
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Okanagan Wine Festival
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Altzheimer Fundraisers
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Canadian Breast Cancer Foundation Fundraisers
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Team catering for Delta Farmers Dinners
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Gourmet catering for Canadian Cross Country Ski Team Fundraising Events
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GOH Ballet Gala Dinners
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Vancouver Community College Fundraising Events
The team welcomes all other initiatives to assist in raising its funds.