MEET OUR NATIONAL CULINARY TEAMS THIS NOVEMBER 28, 2022 IN VANCOUVER

Our National Culinary teams - BOCUSE D'OR CANADA and WORLD PASTRY CUP TEAM CANADA - will be in Vancouver to meet with the chefs community. A great opportunity to network and catch-up with each other! Register and join us for a drink and a bite at the Pacific Institute of Culinary Arts (PICA). 

. Invitation: open to the Chefs Community only.
. Age: +18 only.
. Place: Pacific Institute of Culinary Arts (PICA)
. Address: 1505 W 2nd Ave #101, Vancouver, BC V6H 3Y4
. Date: 28 November 2022 | 17h00 to 20h00.
. Free of charge.
. Registration necessary to access the event (see below).
. Chefs Canada reserves the right to refuse admission.

I am so happy to go back to the beautiful city of Vancouver again!
There is so much history here about Bocuse d'Or, I can not wait to share our adventure in Santiago, introduce the new members of our team and look for some new ideas for the finale.
​Samuel Sirois | Bocuse d'Or 2022 Candidate

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THIS SOCIAL EVENT IS MADE POSSIBLE THANKS TO OUR GENEROUS PARTNERS

Pacific Institute of Culinary Arts has been Vancouver’s top culinary school since 1997. For over 24 years, we’ve been training the next generation of culinary and wine professionals. Our grads have gone on to fulfilling careers as professional chefs, bakery owners, food stylists, media personalities, nutritionists, food scientists, winery professionals and more — and you could be next. 

​At Cacao Barry, we elevate chefs' creativity by unlocking cocoa's sensorial richness.  We want you to travel the world through your taste buds with Cacao Barry's range of Origin Chocolates. Cacao beans are sourced from a single country to offer you exceptional chocolates with a strong personality. Discover different countries with highly distinct characteristics through the Origin Couverture Chocolates.

Come and taste the delights of our Cacao Barry's Ambassador Christophe Bonzon, Owner of Chez Christophe Chocolaterie Pâtisserie. His passion for pastries and chocolate has been a globe-spanning journey. Enjoy with us Christophe's creations and a little bit of his Swiss origins by introducing you to a small taste of Switzerland.

Rougié will be serving you some of its best foie gras recipes. Locally made, Rougié has been supplying the canadian chefs' community for years, and has always been a strong supporter to our national culinary teams.

​Long live the foie!

​Antonius Caviar is a Polish brand of the most desirable delicacy – caviar.  Farmed in Konin since 1967, Antonius is the largest strurgeon breeding farm in Poland and one of the largest in Europe. Its high quality of caviar is ideal for all gourmets who have a taste for exceptional delicacies.

​Fromages CDA is a family business having emerged as a result of the emergence of multiple artisanal Quebec cheese dairies during the 1990s. Daniel Allard, president and founder is an entrepreneur passionate about cheeses who has put his entire professional career to good use cheese industry. Fromages CDA has quickly become the leader in the Quebec cheese trade, both in the retail trade and in the restaurant, tourism and export markets. The company continues to innovate and grow with the addition of new products, the development of new markets and the expansion of its team of cheese specialists. Let yourself be guided by these cheese experts and discover Canada's artisan cheesemakers and their wonderful products!

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Wamame Foods is a Vancouver based premium plant-based foods manufacturer who is known for developing the world's first vegan alternative to wagyu beef, called Waygu as well as offering seaweed-based tobiko and caviar alternatives.

Olimega is a family business! Made up of seven family members, we, along with our employees and partners, are fascinated by this camelina plant with a mysterious history. Together with you, we write the history of camelina and rediscover camelina. Since 2007, we grow camelina in our fields in collaboration with various Quebec producers. This northern plant adjusts perfectly to our Quebec climate. We are constantly working to develop sustainable and eco-responsible farming techniques, in order to produce the best camelina and respect our land. Our product is GMO-free and incorporates bees into its growing process. We are honored to present our Signé Caméline Virgin Oil, Roasted Oil and Roasted Seeds to the Vancouver Chef community!

Nestled on benchland overlooking the Similkameen Valley, Seven Stones Winery is well-known for its full-bodied red wines, a spectacular view and its mysterious caves. Building upon the legacy left behind by the winery founder George Hanson, Seven Stones wines are carefully crafted from Similkameen grapes.  Sustainable winegrowing practises in the vineyard, along with careful but minimal winemaking in the cellar, allows production of exceptional wines that are true to their terroir.  Our continued goal is to produce wines that are unmistakably identifiable as being from nowhere else in the world but from the Similkameen Valley. Our caves were built to gently age our wines in only the finest of French oak barrels.