Program

PROGRAM DETAILS

The 2017 Canadian Culinary Federation Convention will take place in Calgary Alberta May 25-28. We recommend you stay through till the 29th to enjoy the President’s Ball on the evening of the 28th!

Expect a fantastic week of demonstrations and seminars that will help us find balance within the very busy kitchen environment. You can expect a superb line up of culinary demonstrations, hands on skills training and lifestyle sessions that will leave you inspired by some new ideas.

Throughout the week, you’ll have the opportunity to meet, network and expand your knowledge and repertoire while catching up with other chefs, suppliers and old friends.  Don’t miss out on the evening social activities – the grazings and the dinners offer a great opportunity to network and socialize with fellow chefs and associates.

We are fortunate as chefs today to have a new and very attentive audience. We are the stars of tv, internet and social media. You’ll find posts of your best (hopefully not worst) dishes on Instagram and reviews of your service on Yelp. When we gather, we will talk about how to stay current and even get ahead of the trends.

Program

Our loyal sponsors, who make this conference possible, will have booths to showcase new products and ideas designed to make your job easier. The exhibition area also gives delegates a chance to meet new Calgary based suppliers and learn about new innovations from companies who support chefs in the kitchens and in their businesses.

Come, sense, share and learn about the future trends and challenges of chefs in the future. Through our week together, we will discover new ways to create balance between busy lives and busy careers AND to make decisions that will grow your career.

Check out the schedule below!

THURSDAY MAY 25 – Official Opening Day

7:30 AM

7:30 AM

9:00 AM

9:30 AM

10:30 AM

10:45 AM

11:30 AM

 

 

 

 

12:30 PM

1:30 PM

1:30 PM

1:30 PM

2:30 PM

2:45 PM

2:45 PM

2:45 PM

3:45 PM

4:00 PM

4:00 PM

4:00 PM

6:00 PM 

Registration / Information Desk

Breakfast

Welcome Delegates – Donald Dyurkovits, Anthony McCarthy, Fred Malley

Flavour Forecast™ 2017 – McCormick®

Break

Combatting Food Fraud: Tools and Benefits for Industry – Dr. Robert Hanner, Sponsored by MSC

Sustainability is Smart Business – Sal Howel – Proprietor – River Café and the Deane House

                                                          – Andrew Hewson – Instructor – Sait Polytechnic

                                                          – Kris Vestor – Organic Farmer

                                                          – Lauren Minuk – City of Calgary Food Waste and Recycling projects

                                                         – Moderator: Cynthia Beretta – Owner – Beretta Farms

Lunch

Diner Behavior and Game-Changing Technology – OpenTable

Searching for Family – Junior Culinary Team Canada 2016

The ABC’s of Pasta Quality – Barilla

Break

Exploring Cuisines of the World – Tabasco & Hellmann’s

Versatility in Flavourful, Speed-Scratch Recipes – Monin

The ABC’s of Pasta Quality – Barilla

Break

Exploring Cuisines of the World – Tabasco & Hellmann’s

Versatility in Flavourful, Speed-Scratch Recipes – Monin

Diner Behavior and Game-Changing Technology – OpenTable

Ice Breaker Event

FRIDAY MAY 26 – Product Showcase & Senior Chef Competition

7:30 AM

7:30 AM

8:00 AM

9:00 AM

9:00 AM

9:00 AM

9:00 AM

9:00 AM

10:00 AM

10:15 AM

10:15 AM

10:15 AM

3:00 PM

3:00 PM

3:00 PM

5:00 PM

5:30 PM

Registration / Information Desk

Breakfast (Café style)

Senior Culinary Competition – Sysco

Spousal Tour

Mind, Body, Food: Practical Strategies to Enhance Chefs’ Health & Happiness – Casey Berglund

Regional Meeting – West

Regional Meeting – East

Regional Meeting – Central

Product Showcase

Finance Meeting

Junior AGM

The Evolution of Culinary Teaching and Learning in Canada (Focus Group) – Pearson Educational

To Compete or Not to Compete (Expert Panel)

Salami – The Need to Knows – Adrian Jemmett (SAIT)

Beyond Cool – Wines of Canada – Tom Firth

Honour Society Dinner

Dine Out Calgary

SATURDAY MAY 27 – AGM & Education Sessions

7:30 AM

7:00 AM

7:00 AM

8:00 AM

8:30 AM

9:00 AM

10:30 AM

12:00 PM

2:00 PM

2:00 PM

2:00 PM

3:00 PM

3:30 PM

3:30 PM

6:00 PM

Registration / Information Desk

Breakfast

Junior Culinary Competition – Saputo

Spousal / Partner Event

AGM (includes working lunch)

BRAND NEW – Making Yourself Stand Out! – Junior Education Event

Break

Lunch

Explore Goat Cheese – Woolwich Goat Cheese

Sturgeon and Caviar Academy – Acadian Sturgeon & Caviar

Getting Off the Rollercoaster & Finding Balance, Naturally – Orsha Magyar

Break

Explore Goat Cheese – Woolwich Goat Cheese

Sturgeon and Caviar Academy – Acadian Sturgeon & Caviar

Gasoline Alley Street Party – Tabasco, Rosina, Unilever, GFS, PEI Branch

SUNDAY MAY 28 – Education / President’s Gala

7:00 AM

7:30 AM

7:30 AM

9:00 AM

9:00 AM

9:00 AM

10:00 AM

11:00 AM

1:45 PM

5:30 PM

6:30 PM

9:30 PM

 

 

From Gate to Plate – Junior Education Event – Canada Beef

Registration / Information Desk

Breakfast

Nutrition & Fat Metabolism: How to get both to work for you! – Cory Fagan

Incoming President’s Meeting

Chocolate 101 – Master the Art of Tempering Chocolate (Chef Natascha Schwarzer) – Cacao Barry

Culinary Challenge

Chocolate 101 – Master the Art of Tempering Chocolate (Chef Natascha Schwarzer) – Cacao Barry

Lunch & Group Photo

President’s Gala – Cocktail Reception

President’s Gala – Dinner

DJ / Dancing – After Gala

SUNDAY MAY 28 – President’s Gala

5:30 PM Reception
6:30 PM Dinner

“The Best of Calgary” President’s Gala Dinner
Hyatt Regency Calgary – Imperial Ballroom
 
Cocktail Reception and 5-Course Dinner showcasing the creativity of some of the best chefs in Calgary
 
Reception Michael Noble, NOtaBLE & The Nash / Connie DeSousa & John Jackson, Charcut & Charbar
 
1st Course Hayato Okamitsu, SAIT
2nd Course Justin Leboe, Pigeonhole & Model Milk
3rd Course Duncan Ly, Foreign Concept
4th Course Ryan O’Flynn, The Guild
5th Course Natascha Schwarzer, Cococo Chocolatiers; Gerald Tan, Hyatt Regency