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NewsFeed - People
January 24, 2010
NEWSFEED - People: January 2010
Restaurant owner Harry Kambolis and Executive Chef Robert Clark recently named Jennifer Peters as their new Chef de Cuisine. And befitting their restaurant's mandate, they found a gem no further than 100 Miles away. Peters began her career at La Belle Auberge as an apprentice under Chef Bruno Marti. Following La Belle Auberge, Peters set her sights on the United Kingdom. She worked at Mosimann’s private dining room and Sir Terence Conran’s Almeida before moving back to Canada. ... CONTINUE READING ...
Chris González has joined Lumiere and db Bistro Moderne as General Manager after a two-year tenure as Restaurant Manager at Robson Street’s CinCin Ristorante + Bar. Previous to employment with the Top Table Group of restaurants, Chris served as General Manager of Yaletown’s Villa del Lupo Restaurant and as a representative of Summerhill Estate Winery in Kelowna.
There are new management roles for manager Bruno Valentino, server Richard Luxton and bartender Justin Tisdall at MARKET by Jean-Georges, the signature restaurant at the Shangri-La Hotel, Vancouver
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Coast Hotels & Resorts today announced the appointment of Renee Muller as Manager of Prestons Restaurant in the new Coast Coal Harbour Hotel in Vancouver. Renee brings a decade of food and wine experience to Prestons. Prior to joining Prestons, she was General Manager and Sommelier at Plan B Lounge in Vancouver's Yaletown district. She also served as Director of Food and Beverage for the Dockside Restaurant and Brewing Co. in the Granville Island Hotel. ... CONTINUE READING...
Alessandro Vianello is the chef of Prestons Restaurant in the new Coast Coal Harbour Hotel in Vancouver. Chef Vianello recently relocated to Vancouver from St. Andrews, Scotland where he was Sous Chef at the Fairmont Hotel. He has also worked in the upscale Tuscan vineyard restaurant Castello Vicchiomaggio in Florence, Italy under the direction of Chef Francesco Lagi. ... CONTINUE READING ...
Up and coming chefs from Vancouver's top restaurants competed for the top prize in the 14th Annual Black Box Competition on January 13, 2010, hosted by The International Culinary School at The Art Institute of Vancouver. Winner of the gold medal was Jasper Cruickshank of Aramark Canada, who finished first of the 11 chefs competing. Competitors were given just under two and a half hours to create an appetizer and an entrée, using the mystery items in the Black Box, which this year were whole local sole and whole fresh duck. Jasper's winning dishes were an appetizer of pan seared sole with leek fondue stuffed gougères and a sour apple reduction, and an entrée of pan roasted duck breast, with potato pavé, a carrot purée confit, tomato relish and natural jus. Second place went to to Nick Surowy from The Fairmont Waterfront, with third place going to Jonathan Boerboom of The Fairmont Pacific Rim. Jonathan is a graduate of The International Culinary School, and currently working with David Wong, Canada's representative for the Bocuse d'Or Competition 2009.
Kris Kabush will be the new Executive Chef of Burnaby’s Hart House. Born and raised in locally, Kris developed a serious interest in the culinary arts at 16. Before he had finished high school he had already secured a position at Bacchus in Vancouver’s Wedgewood Hotel. Upon graduation he challenged the first-year exam and went straight into the second year of Vancouver Community College ’s Red Seal Apprenticeship program. ... CONTINUE READING ..
Two chefs from Vancouver Island have earned places on Culinary Team Canada. Executive Chef Brad Horen (Team Captain) and Sous Chef Patrick Gayler, both employed by The Inn at Laurel Point, will compete with the team at this year's World Cup in Luxembourg, the 2011 World Cup in Chicago and the 2012 World Culinary Olympics in Erfurt, Germany.
Restaurant PR may want to get to know Air New Zealand a little better. The airline has created the role of inflight concierges for its passengers in all seat classes to advise on a number of topics including hotel and restaurant advice.
Chef Karen Barnaby is offering interactive cooking classes for 16 people at the Fish House in Stanley Park . Learn techniques, get cooking tips and have your culinary questions answered. Chef Karen will demonstrate how to prepare the four course meal you will be served during the class. Enjoy a martini tasting to start and wine pairing with each course. Recipes will be provided for each dish. Dates are: Friday, January 15, from Noon to 2:30 p.m., and Wednesday, January 27, from 6 to 8:30 p.m. $70 per person. 604-681-7275.
Solving the labour shortage ... Three students from Brampton's North Peel Secondary School and two staff members will make up a unique Olympic team that will travel to Whistler, B.C. from Feb. 10 to 17 to take over the kitchen at a private chalet from February 10 to 17th. For five days, the group will prepare and serve meals, ranging from full-course feasts to a 50-person cocktail reception, for Olympic officials and other international guests. The three students (Tabia Williams, Brandon Demerchant and Brooke Cass) were selected from the school's grade 12 and 11 classes based on extra-curricular involvement, academic performance and an evaluation of their cooking skills. Since being chosen, the students have been working with Chef Sebastian Cugno, North Peel's hospitality teacher to prepare for the experience. The school community is working together to raise the $13,000 necessary to send the team to Whistler. The chalet belongs to Justin Fogarty, a Toronto-based lawyer with Davis LLP. Fogarty is chairman of the Alpine Canada Alpine Founders Club, a group dedicated to raising funds for the Canadian Ski Team. He has offered his home as an accommodation and dining venue for Olympic officials, guests from the law firm and local business associates. Cugno has been Fogarty's personal Chef for many years
The 22nd Annual Quady Dessert Competition will be held Saturday, March 27 and Sunday, March 28, 2010 at Major the Gourmet’s kitchen in Vancouver. A maximum of 30 highly creative and talented pastry chefs, cooks and students will prepare their desserts and plate them for a panel of executive chefs, pastry chefs, certified sommeliers and culinary media who will judge the entries blind. Winners will be acknowledged and prizes (including a trip to California) will be given on Friday, April 23, 2010 at the Celebrating Excellence Awards Luncheon of the Vancouver Playhouse International Wine Festival. The competition invites competitors from the Okanagan Valley, Vancouver Island and Vancouver to produce a dessert which pairs with Quady Elysium, a sweet wine made with the black muscat grape. Contact Wendy Taylor, competition producer, at 604 926.9071 or email firstname.lastname@example.org.
(New items are added to this page throughout the month as we receive them.)