In the Photo: Team Canada, including Malaspina University-College’s Culinary Arts instructor Bill Clay (middle), Tracey Muzzolini of Saskatoon (left), and Didier Julien of Halifax (right) won a silver medal at the Louis Lesaffre Cup qualifying round in Mexico City for the World Cup Baking competition. The team had eight hours to create an entry from scratch showing the importance of bread in Canada.


MALASPINA CHEF HEADING TO PARIS WITH TEAM CANADA
(Edited from the press release.)

Bill Clay, chef instructor in Malaspina University-College’s Culinary Arts program, is heading to Paris with Team Canada.

Clay and his team mates won a silver medal in Mexico City while competing in the Louis Lesaffre Cup qualifying round for the World Cup Baking competition. Even though the team didn't win gold and thus the right to compete, they received a special invitation from the president of the Europain organization for an all expenses paid trip to Paris to demonstrate their bread making skills during the first day of the Europain Show in May 2008.

"It's very exciting and a great honour," said Clay, who will travel to Paris with top national chefs, Tracey Muzzolini of Saskatoon, and Didier Julien of Halifax, and their coach, Chef Mario Fortin of Montreal. “Team Canada’s goal is not only to demonstrate our craft but to prove that we're as good as the teams competing in the World Baking Cup competition."

At the qualifying round, Team Canada finished second with 232 points, 12 points behind Mexico, with a total possible score of 300. Judges were from Spain, Sweden and France. Team Canada will replace Mexico in the World Cup Baking competition if the winning Mexican team is unable to compete.

“We believe we would have brought home the gold medal if we had more experience baking at high altitudes,� said Clay. “We were working 8,500 feet (2591 metres) above sea level, which affected the moisture content of our final product. Our bread was drier than normal.� However, Clay’s artistic bread showpiece “was the most beautiful and the most detailed piece at the competition,� according to Fortin. “Bill Clay was recognised as a great professional,� he said. Team Canada was also recognized for having the best team spirit and most professional preparation techniques.

Team Canada created their award-winning masterpiece from scratch in eight hours showing the importance of bread in Canada. Clay’s elaborate artistic creation included a First Nations face, a canoe, Canadian flag, wood burning Forno Bravo oven, a large maple leaf, wheat and a scythe, a train and trestle and grain elevator - all made entirely from bread.

The World Baking Cup, held every three years, is an internationally renowned event created in 1992. In 2008, three-person teams from various countries will compete in a number of disciplines, including baguette and specialty bread, Viennoiserie (breakfast pastries), and artistic baking. Clay was trained in Malaspina’s Culinary Arts program in 1988 under the tutelage of now retired Chefs George Wagner, John Hannon, Hubert Scheck and Alex Rennie. His culinary career included stints at several high-end resort hotels before he rejoined his mentors as a chef instructor at Malaspina in 2003.


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BRITISH COLUMBIA GRAPEGROWERS ASSOCIATION NAMES NEW PRESIDENT AND EXECUTIVE COMMITTEE
(Directly From the press release.)

Penticton, BC [April 25, 2007] – The British Columbia Grapegrowers’ Association, a non-profit trade group, elected its new board at an Annual General Meeting held on March 16 in Summerland, British Columbia. The new board includes Hans Buchler, Christine Coletta, Gary Dean, Manfred Freese, Roger Hol, Ed Schiller and Ed Thibault – all grape growers located in the Okanagan and Similkameen valleys.

At the board’s first meeting held April 17 in Penticton, British Columbia, the executive was appointed. Manfred Freese was elected as president. Manfred has been a board member since 2003 and previously held the position of vice-president. He and his wife, Barbara, own a five-acre vineyard overlooking Osoyoos Lake.

Manfred Freese notes that the focus for the British Columbia Grapegrowers’ Association for the coming year will be to build greater relevance with grape growers. “We have worked diligently over the past few years to increase awareness of our association and to give growers a voice with our wine industry and government partners,� stated Freese. “The association will also focus on providing value to our membership through specific improvements in communications, expanded membership, and by working with other organizations to advocate on behalf of grape growers.�

Elected as vice-president is new board member Christine Coletta who along with her husband, Steve Lornie, has a 10-acre vineyard in Summerland, British Columbia. Christine is a newcomer to grape growing, but has over 18 years of experience in the wine industry in the areas of market development, brand creative, promotions and communications.

Retaining the position of treasurer is Ed Thibault. Ed and his wife, Linda, converted a 10-acre Summerland peach orchard to grapes in 2000.

The British Columbia Grapegrowers’ Association is a non-profit organization that represents all commercial grape producers in British Columbia on agricultural issues and concerns. The board and staff work with other industry organizations, with provincial and federal agricultural organizations and all levels of government to represent, promote and advance the interest of all grape growers in British Columbia.



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CHEF'S TABLE SOCIETY OF BC ANNOUNCES SPOT PRAWN FESTIVAL FOR MAY 5TH
(Edited from the press release)

Vancouver, BC) – The Chefs’ Table Society of BC has announced the First Annual Spot Prawn Festival, sponsored by False Creek Fishermen’s Wharf and the Vancouver Aquarium’s Oceanwise program. Lasting for the duration of the season, the six to eight week Spot Prawn Festival will kick off on Saturday May 5th from 12 pm to 6 pm with a community and family-friendly event at False Creek Fishermen’s Wharf.

This rain or shine launch will feature a lively cooking demonstration stage featuring top Vancouver chefs preparing spot prawn specials. Celebrate the arrival of the season’s first spot prawns as local fishermen return to the wharf with their catch. The Chefs’ Table Society cooking demonstrations will take place from 1 pm to 5 pm with the following chefs preparing dishes from their own spot prawn recipes:

John Bishop | Bishop’s
Gord Martin | Bin 941&942 / Go Fish
David Hawksworth | West
Nico Schuermans | Chambar
Don Letendre | Elixir
Neil Wyles | Hamilton Street Grill
Dino Renaerts | Chef Consultant

The goals of the Spot Prawn Festival are to highlight an environmentally sound and locally sourced product as a readily available and delicious alternative to Southeast Asian tiger prawns (a staggering 900,000 tonnes of which are consumed worldwide per annum, with the overwhelming majority being farmed); to help encourage the development of Vancouver’s first day-boat fishery delivering high quality spot prawns directly to the local community; and to remind us that farmer’s markets don’t stop at the water’s edge.

The annual Spot Prawn Festival will provide another local, fresh, and sustainable ingredient for our restaurant chefs and home cooks to enjoy. Those who take pride in serving the bounty of British Columbia can use this annual six to eight week window of opportunity to purchase live, locally sourced and sustainable spot prawns directly from our local fishermen at False Creek Fishermen’s Wharf. At $12 per pound for the public ($10 for Chefs’ Table members), they are an excellent and affordable alternative to the farmed tiger prawns served in most Vancouver restaurants. The Chefs’ Table Society encourages local chefs and restaurants to purchase spot prawns during this period, and invites the public to participate by purchasing spot prawns not just from the docks but from participating restaurants as well.

Launch date: Saturday May 5th, 12:00pm - 6:00pm
Duration: The Spot Prawn Festival will run for six to eight weeks.
Buying times: The estimated time of arrival of the boats is 4.30pm to 5.30pm every afternoon.
Location: False Creek Fishermen’ Wharf
(1505 West 1st Avenue, North-West of Granville Island, between the Burrard Street Bridge and the Granville Street Bridge. http://www.falsecreek.com/p_map.htm)

For further event information please visit www.chefstablesociety.ca or call Tiffany Soper at 604-783-0013.

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