BC Foodservice Expo

BC Foodservice Expo crowns best BC chefs

2012-02-13T08:52:00.000-08:00

BC's top up-and-coming chefs have been crowned at the BC Foodservice Expo. After multiple heats, the champions of BC Chef of the Year and BC Chinese Chef of the Year were announced at the end of day on Monday, January 30 at the Vancouver Convention Centre West.

Presented in partnership with the BC Chef's Association and the Canadian Culinary Federation, the competitions are open to chefs from across the province. The competitions are an important stop on the circuit for chefs making a name in the business. Canada's Bocuse d'Or competitor, Chef Alex Chen, first competed at the BC Foodservice Expo several years ago.

The Roasted Competition is a knock-out black box event, with all competitors preparing appetizers, but only top contestants going on to prepare main courses and, ultimately, desserts. Twelve competitors begin and only one takes home the title. Chef Jeff Kang, sous chef at Diva at the Met, impressed judges with his skill, creativity and quick thinking, going on to win the final round over Chef Dan Craig from the Delta Burnaby (2nd) and Chef William Tse from The Sandbar (3rd). Chef Dan Craig's team entry from the EBO Restaurant at the Delta Burnaby won the Team challenge earlier in the day.

The first round saw Chef Kang use black box ingredients of yellowtail and mussels to produce an olive oil poached yellowtail with mussels, served with a ginger scallion mayonnaise foam and a garden salad. For the main course, Chef Kang's black box included sirloin and crocodile - something Chef Kang reports having tried only once. He prepared a dish of pan-seared beef, black garlic parsnip puree, heirloom carrots, garlic foam and crispy crocodile. Quinoa, vanilla and California walnuts were removed from the final dessert black box. His winning creation was a blueberry sorbet and microwave bread, served with candied quinoa, walnut crumbles and white chocolate vanilla tuile.

“In this case, the quinoa and crocodile were definitely the ingredients that tested me the most,” said Chef Kang. “But with a black box competition like this, the biggest challenge is the mental one - having no idea of what ingredients you’ll be given to cook with and then worrying about it for the full 30 minutes of each round! But this is why I am doing competitions like this, to try things I’ve never done before and to test myself.”

Chef Kang is not a stranger to competition, having won the Fetzer Great Beginnings Appetizer Challenge at the Vancouver Playhouse International Wine Festival in March 2011.

The other top honour went to Chef Kent Wong, sous chef at the Fraser Court Seafood Restaurant in Vancouver. The inaugural BC Chinese Chef of the Year competition was played out over two days with 10 competing teams cooking an original dish with predefined proteins on Sunday and a black box round with mystery proteins on Monday. Each team was made up of a chef and an assistant. The challenge followed the World Association of Chefs Societies international standard - with the winner being the highest scoring team over both days of competitions. Chef Wong's assistant for the competition was Chef Mike Lee, who also happens to be his mentor.

The competition was added to the show this year thanks to a growing partnership between three BC Chinese Chef societies and the BCCA and CCFCC.

"Vancouver's international culinary reputation continues to grow annually and providing professional development and professional recognition for chefs of all styles and regions is the next logical step in our development as a culinary destination," said Chef Donald Gyurkovits, president of the Canadian Culinary Federation.

"It was a real honour to witness history being made at the show," commentsed Garth Whyte, president and CEO of the Canadian Restaurant and Foodservices Association. The first annual competition was possible thanks to sponsors Discover and Lee Kum Kee.

Chef Kang joins runner-up Chef Dan Craig as the two special BC competitors at the Discovered Culinary Competition, held March 4-6 at our sister show, the CRFA Show, in Toronto.

The BC Foodservice Expo is British Columbia's foodservice event of the year. Follow us on social media or visit our website http://www.bcfoodexpo.ca/ to stay abreast of details about the 2013 show.

BC Foodservice Expo opens on Sunday

2012-01-27T06:45:00.000-08:00

BC’s $10-billion restaurant industry gathers Jan. 29 – 30 at Vancouver Convention Centre

British Columbia’s restaurant owners and operators will be seeking new ideas, products and services at the 2012 BC Foodservice Expo starting this weekend. The show runs Jan.29-30, 2012 at the Vancouver Convention Centre.

Many new elements have been added to the BC Foodservice Expo this year to respond to changes in the marketplace that are affecting BC’s $10-billion restaurant and foodservice industry. Attendees will learn how to build business success in the show aisles and through special features such as:

Dale Willerton, The Lease Coach, offers up leasing tips for restaurant operators
Young chefs demonstrate their culinary skills under pressure in the Hot Competition
New energy and water saving technologies on tap at the Centre for Sustainability
New low-alcohol and no-alcohol beverages being stirred up in the Mocktails area.

In addition, the Trends Breakfast on Monday morning offers a glimpse into the best and worst of what is to come in 2012 from two of the pre-eminent experts in food and dining: Michael Whiteman of Baum + Whiteman and Robert Carter of The NPD Group. Attendees will gain insight into how to interpret food, flavour and consumer trends and apply them to their business. Tickets are $69 and include show registration.

Knowledgeable staff from go2 -- B.C.’s tourism human resource association responsible for coordinating the Tourism Labour Market Strategy and providing industry resources for recruitment, retention and training -- will provide owner/operators with information to better manage the people side of their business and improve the bottom line, including Serving it Right, apprenticeship programs and WorkSafe incentives.

“We know the industry is looking for innovation, and we believe that the BC Foodservice Expo is the place to find it,” says go2 CEO Arlene Keis. “We feel that the expo offers unique perspective for business owners looking for new ideas.”

With over 250 exhibit booths featuring new products, foods, ideas and services, the BC Foodservice Expo is British Columbia's largest hospitality trade show. Over 5,000 attendees travel from the Lower Mainland, Fraser Valley, Vancouver Island and the Okanagan to attend both days of focused trade show, seminars and chef competitions.

Registration (trade only) is open now at www.bcfoodexpo.ca or 1-866-300-7675.

2nd Annual Trends Breakfast - Don't Miss It!

2012-01-24T13:03:00.000-08:00

2nd Annual Trends Breakfast – When World Flavours Collide

Don’t miss this great event with insightful speakers and a chance to network with your industry peers. Internationally renowned restaurant consultant Michael Whiteman and the NPD Group’s Robert Carter present their trends for food and dining in 2012. Learn about the spectrum of flavours that you can offer your customers and identify buzz words that may change your business future.

This is a networking and business strategy breakfast. Tickets are $69. CRFA members pay only $49. Tickets include show admission. Register now at http://www.bcfoodexpo.ca/.

And to make it even better...

all breakfast attendees are entered to win a BC wine country getaway!

Win a BC Wine Country Getaway!

Escape to beautiful Okanagan wine country! Wineries Refined of British Columbia in partnership with the Best Western Plus Hotel & Suites in Kelowna, Ora Kitchen & Bar and Okanagan Wine Country Tours invite your group of 6 to a fabulous overnight stay and exclusive wine tour in the heart of BC wine country.

Arrive in the morning of your stay, then enjoy lunch at Ora's - where their extensive wine list features a selection of rare BC vintages - hosted by general manager and sommelier Riley Kieger-Mercer and Wineries Refined editor-in-chief Joyce Wegner. Then slip into the luxurious wine touring vehicles of Okanagan Wine Country Tours to discover a selection of Kelowna's award-winning wineries. End your day in ultimate relaxation in the Best Western where you can capture a view of the sunset from your patio after a swim in the indoor pool or join the locals at the popular 97 Street Pub. A fabulous culinary and BC wine country getaway!

First ever BC Chinese Chef of the Year to be crowned at BC Foodservice Expo

2012-01-24T12:12:00.000-08:00

The Canadian Restaurant and Foodservices Association (CRFA), the BC Chefs Association (BCCA) and Canadian Culinary Federation (CCFCC) have joined together to host the very first BC Chinese Chef of the Year competition. This iron-chef-style live competition will take place Jan. 29 and 30 on the Discover Presentation Stage at the BC Foodservice Expo in the Vancouver Convention Centre. The long-standing Roasted Competition and Hot Competition Live – Junior Chef Challenge will also take place at the expo.

Chinese chefs who are members of the BCCA or CCFCC are encouraged to submit their entries before the Jan. 10 deadline. The competition is co-chaired by Chef William Lam and Chef Donald Gyurkovits, president of the Canadian Culinary Federation, and officiated under the guidance of Chef Alex Chen, chairman of the judging panel. Chef Chen is Canada’s representative for the Bocuse d’Or in 2013, the world professional cooking competition in Lyon, France. His international reputation brings a high level of professionalism to the competition. From the entries, 12 chefs will be chosen based on their credentials and professional experience to compete.

“The very first official BC Chinese Chef of the Year competition is the first of its kind in BC, if not the country,” said Chef Mike Li, president of the Chinese Canadian Chef Association. He and Chef Tony Luk, president of the Hong Kong Canada Chinese Chef Club, have both actively encouraged their members to attend and/or participate in this high-calibre competition.

“Invitations have been sent out to our members. We all look forward to participating in this competition dedicated to improving the profile of BC Chinese chefs and showcasing the talent in our professional community,” said Chef Luk.

Stephanie Yuen, author of East Meets West and established food, culture and travel writer, will be hosting and emceeing the competition in both Chinese and English.

“I salute the CRFA, BCCA and CCFCC for recognizing our Chinese chefs and providing a platform for them to showcase the cooking techniques of these talented chefs,” said Yuen. “It’s a great honour to be involved in this inaugural event.”

The Jan. 10 deadline is fast approaching. Interested chefs are encouraged to register as a competitor by contacting Chef William Lam or the show hotline at 1.866.300.7675. To download the entry form, go to www.bcfoodexpo.com/competitions.

With over 250 exhibit booths featuring new products, foods, ideas and services, the BC Foodservice Expo is British Columbia's largest hospitality trade show. Chinese chefs and restaurateurs, partners and colleagues are welcome to join more than 5,000 attendees who travel from the Lower Mainland, Fraser Valley, Vancouver Island and the Okanagan to attend two days of focused trade show, seminars and chef competitions.

Go to http://www.bcfoodexpo.ca/ to register now to attend the show.

Trends breakfast returns for second year at BC Foodservice Expo

2012-01-18T07:50:00.000-08:00

Look out taste buds - the second annual Trends Breakfast at the BC Foodservice Expo promises a buffet of flavours and menu-changing ideas. Entitled “When World Flavours Collide”, the breakfast will take place on Monday, Jan. 30, the second day of the BC Foodservice Expo, held Jan. 29-30 at the Vancouver Convention Centre.

Internationally renowned restaurant consultant Michael Whiteman and NPD
Group's Robert Carter will present their trends for food and dining in 2012. The culinary scene is undergoing massive change and these two professionals will offer their take on what restaurateurs should anticipate for the coming year.

About Michael Whiteman

Michael Whiteman, president of renowned Baum + Whiteman International Restaurant Consultants, joins us from New York. His career spans four decades and projects around the world - from the Rainbow Room atop Rockefeller Center and the legendary Windows on the World to the world's first food courts in Japan, Europe and the United States.

“Michael Whiteman is a luminary. His knowledge, foresight and intuition are spellbinding. He’s a wealth of information and he’s not afraid to tell you what he thinks,” said Chef Danny Markowicz, executive development chef, White Spot.

About Robert Carter

As Executive Director with The NPD Group, Robert Carter provides key insights and strategy on consumer behaviour in the foodservice market, guiding Canadian, U.S. and global foodservice manufacturers and operator business decisions.

This is a networking and business strategy breakfast. Tickets are $69. CRFA members pay only $49. Tickets include show admission (a $40 value). Sponsored by go2, the resource for people in tourism and GFS.

With over 250 exhibit booths featuring new products, foods, ideas and services, the BC Foodservice Expo is British Columbia's largest hospitality trade show. Industry professionals who register will join more than 5,000 attendees who travel from the Lower Mainland, Fraser Valley, Vancouver Island and the Okanagan to attend two days of focused trade show, seminars and chef competitions.

Go to http://www.bcfoodexpo.ca/ to register to purchase tickets to the Trends Breakfast and to attend the show.

BC Foodservice Expo goes hi-tech with i.Menu Expo

2012-01-16T07:34:00.000-08:00

Restaurant owners and operators looking for new technology solutions will find them at the i.Menu Expo –- a new feature at the 2012 BC Foodservice Expo, held January 29-30, 2012 in Vancouver

This show-within-a-show, hosted in partnership with i.Business Magazine, will feature the latest iPad and Android tablet apps, accessories and hardware. Experts will demonstrate innovative menu and back-end office solutions, including cost-effective ways to improve productivity and bottom lines.

“The i.Menu Expo will be a great addition to the BC Foodservice Expo, as the BC restaurant industry’s most influential marketplace,” said Carmine DeSanto, founder and publisher of i.Business Magazine. “This is the only dining tablet menu technology expo, created exclusively for restaurant owners looking to meet experts in the field, learn about dining tablets and embrace the latest technology.”

The i.Menu Expo will run for both days of the BC Foodservice Expo, with ongoing live demonstrations. This new feature will complement the hundreds of technology solutions that will be on exhibit throughout the show floor. Find out more about i.Menu at http://www.imenuexpo.com/

Competition heats up the 2012 BC Foodservice Expo

2012-01-13T06:44:00.000-08:00

The spirit of competition is in the air at the 2012 BC Foodservice Expo. Held January 29-30, 2012, at the Vancouver Convention Centre, this year’s show will feature three different culinary challenges: BC Chinese Chef of the Year competition, Roasted Competition and Hot Competition Live – Junior Chef Challenge.

This year, the top two chefs from the Roasted competition will be flown to Toronto to compete at our sister show, the CRFA Show, in the finals of the new Discovered Culinary Competition. Chefs and visitors can find out more about the competition at www.discoveredchefs.ca.

Attendees at the BC Foodservice Expo can expect to see a wide range of exhibitors from the foodservice industry, as well as:

· roving show ambassador Chef David Adjey

· i.Menu Expo on restaurant technology

· Asian Flavours pavilion

· Second annual Trends Breakfast

· Local artisan food pavilion

· Wineries and microbreweries pavilion

Chef David Adjey at the 2012 BC Foodservice Expo

2012-01-12T07:06:00.000-08:00

Chef David Adjey, host of the Food Network show The Opener, will act as host and roving food ambassador at the 2012 BC Foodservice Expo. Held Jan. 29-30, 2012, at the Vancouver Convention Centre, the BC Foodservice Expo is the largest dedicated foodservice and hospitality tradeshow in British Columbia. If you are looking for new ideas, technologies, foods and services for your restaurant, this is the show to attend.

As roving food host, Chef Adjey will be at the BC Foodservice Expo both days talking with trade delegates, meeting with exhibitors, hosting culinary competitions and providing colour commentary. In addition, Chef Adjey will be promoting the show via social media and in a series of online videos.

A graduate of the Culinary Institute of America, Chef Adjey has apprenticed with master chefs in Italy, was named Best New Chef in California by Frommers, ran a top kitchen in New York, owned his own acclaimed restaurant, competed on Iron Chef America and was the personal chef to Dan Aykroyd. He has appeared in two series on Food Network Canada, The Opener and Restaurant Makeover. Chef Adjey is a highly sought-after restaurant consultant who helps aspiring restaurateurs in Canada and beyond to create new and profitable businesses founded on their dreams and passion for food.

“We are thrilled that Chef Adjey is bringing his unique style and extensive industry knowledge to the BC Foodservice Expo,” said CRFA President and CEO Garth Whyte. “His enthusiastic involvement brings a whole new dimension to the show and he is a great ambassador for our industry.”

Welcome message from CRFA Vancouver

2012-01-09T08:28:00.000-08:00

On behalf of the Canadian Restaurant and Foodservices Association (CRFA) and our BC-based directors including current Chairman and White Spot President and CEO Warren Erhart, I would like to extend a warm welcome to all of you attending the 2012 BC Foodservice Expo.

You should all be proud to be part of British Columbia’s dynamic multicultural world-class foodservice industry. Our $10 billion industry is an important economic contributor in every British Columbia community and is also the fourth largest job creator in the province.

The 2012 BC Foodservice Expo showcases a number of new features, seminars and competitions that I am sure you will find informative and entertaining. I am particularly pleased that, in cooperation with the Canadian Culinary Federation and the BC Chefs Association, we have added an exciting new BC Chinese Chef of the Year competition to complement our popular Junior Chef Challenge and BC Chef Roasted competitions. I would also encourage you to attend our second annual Trends breakfast featuring internationally-renowned restaurant consultant Michael Whiteman, who recently gave the keynote address at the Culinary institute of America’s World Flavours conference in Napa last November. Robert Carter of the NPD Group will also once again provide his foodservice industry outlook at the Trends breakfast.

If you have registered to attend yet, I encourage you to do so now.

I’d like to extend a special thanks to all our sponsors listed on our website for their generous support of the BC Foodservice Expo and British Columbia’s foodservice industry.

I hope you enjoy the 2012 BC Foodservice Expo!

Mark von Schellwitz
Vice President, Western Canada
CRFA

Best Booth Award Winners

2011-02-22T13:52:00.000-08:00

At the BC Foodservice Expo in January, several exhibitors received awards from the CRFA for outstanding booth presentations.

Nat Bailey Award for Best in Show – Gerhards Importers Canada
Best Large Booth – Bosa & Co Ltd.
Best Medium Booth – Indonesian Trade Promotion Centre
Best Small Booth – Nathan’s Famous Hot Dogs
Special Recognition – Antioxidant Cafe International
Special Recognition – BC Ministry of Health/Pace Group, Healthy Dining Pavilion
Special Recognition – Brazilian Canadian Coffee Co. Ltd

To see photos of each of the winners, click here.

Special Wine Tasting hosted by Libbey Foodservice

2011-01-28T11:18:00.000-08:00

Libbey Foodservice cordially invites you to experience a wine tasting that will not only educate you on better wine service, but also enhance your wine experience like never before. The benefits shown will help you generate ideas to increase the perceived value of wines being served as well as boost your guest cheque average.

Your guide is Dave Negrete who works for Libbey Foodservice in San Diego, California. Dave has extensive experience as a Sommelier, and was certified in 1995 by the Court of Master Sommeliers. Having worked in some very prestigious restaurants, including Aqua and Farallon in San Francisco, he has trained with reputable chefs such as Michael Mina and Mark Franz. Dave will guide you through the evolution of glassware, leading to the current economic desire for one glass to address a multitude of needs, while maximizing usage and minimizing cost.

During this seminar Dave Negrete will engage your senses of sight, smell, touch and taste. As an added benefit, upon completing your Libbey wine glass seminar, you will receive the glassware featured, a $70 Value as a gift.

Please join us on January 30th at 11:30 a.m. and January 31st at 11:30 a.m. in room MR 206 at the Vancouver Convention Centre beside the BC Foodservice Expo. Please RSVP to Don Sousa by email sousad@libbey.com.

*Space is limited. Seating is available on a first-come first-served basis. We will do our best to accommodate every inquiry.

Meet Your Maker - creating and sustaining local farmer-chef connections

2011-01-25T13:37:00.000-08:00

At the BC Foodservice Expo on Monday, January 31 at 3 p.m.:

Meet Your Maker - creating and sustaining local farmer-chef connections -
presented by Local Food First and Farm Folk/City Folk

Robert Belcham, executive chef, Refuel & Campagnolo, Vancouver
Anthony Nicalo, chef/CEO, FoodTree, Vancouver
Donna Plough, owner/grower, Glen Valley Artichoke Farms, Abbotsford
Bonita Magee, program manager, Farm Folk/City Folk, Vancouver

Moderated by Andre LaRiviere, Local Food First

An interview with Thomas Dietzel, judge with BC's Top Chef competition at the BC Foodservice Expo

2011-01-25T12:39:00.000-08:00

BC’s Top Chefs is a popular show feature at this year’s BC Foodservice Expo. Watch live as chefs of all levels compete for the title of BC Chef of the Year. Students, apprentices and teams will challenge the main ingredient and present their dish to a panel of respected culinary professionals.

One of the judges has agreed to share recommendations with the competitors and individuals interested in the foodservice industry.

Thomas Dietzel is the founder of Dietzel International, an international executive search firm specializing in the placement of high caliber hospitality industry professionals and executives. His executive and culinary experience stems from 20 years of working with leading companies such as Hilton, Princess Resorts, and Canadian Pacific. He is an active participant in hospitality events and competitions.

Q -You've operated restaurants, hotels and resorts, so what's the secret to your success?
A - To constantly remain enthusiastic in the field, treat your staff as well as you treat customers and, for your customers, stay consistent in quality and service.

Q -What kind of advice would you give the participants of the competition?
A - Practice, practice, practice. Cook what you are comfortable cooking and design a dish that you know you will do well. Do not over complicate your dish. Sometimes simplicity makes a dish, if all ingredients are well prepared and balanced - harmonizing flavours (not overpowering) and the portion size for protein, vegetables and starch are well-balanced. Work very clean and well composed in the kitchen. Work safe and do not waste or throw away food. You will be judged on these aspects as well. Ask the judges questions for feedback after your competition to learn for future competitions.

Q -Any noteworthy tips when handling the themed ingredient (i.e. high school: pork steak; post secondary: tuna; apprentice: ovo-lacto vegetarian; teams: kangaroo, duck, ricotta)
A - Cleanliness! Do not undercook the protein. I am always amazed how many times competitors severely undercook their protein - pork, duck or lamb presented ”blue”, not even rare, and still cold in the middle. Also in your dish, let the themed main ingredient be dominant in taste and presentation. Make sure your serving plate is pre-warmed when serving a hot dish.

Q -What is the best part of your job/the industry?
A - People, food, travelling.

Q -What are the challenges that you had to overcome to stay on top of the industry?
A - Find ways to save on operational costs without compromising quality and service.

Q -Three tips to be successful in the industry.
A - Keep current with trends in the industry. Keep your enthusiasm and passion for the culinary arts alive. Surround yourself with good people and be good to your people - find a mentor and be a mentor!

Don't miss out - register for the BC Foodservice Expo today www.bcfoodexpo.ca

Fresh ideas for local businesses at the BC Foodservice Expo 2011

2010-12-09T12:01:00.000-08:00

Restaurant and hospitality operators will be inspired by a host of fresh ideas to grow, manage and promote their businesses at Western Canada’s largest hospitality trade show -- the BC Foodservice Expo, January 30-31, 2011, at the Vancouver Convention Centre.

In addition to over 300 exhibit booths, the 2011 BC Foodservice Expo will feature presentations by celebrated Canadian chefs Marc Thuet (chef/owner of Petite Thuet restaurants and host of "Conviction Kitchen") and Martin Picard (chef/owner of Au Pied de Cochon and host of "The Wild Chef"). Show delegates can try new food and beverage products from BC and beyond, see the latest in energy-saving equipment and learn about technology that saves time and money.

Presentations and demonstrations on the schedule include the Centre for Sustainability, chef competitions, free seminars, demos, networking and samplings from local producers, providing a wide range of ideas and insights for show delegates.

“With so many challenges and changes in the marketplace, it’s critical to network with other business operators and to stay on top of new trends and products,” says Garth Whyte, President and CEO of the Canadian Restaurant and Foodservices Association, which owns and operates the show. “The BC Foodservice Expo brings the industry together to address these needs, while celebrating an innovative and important industry.”

The BC Foodservice Expo is Western Canada’s largest event for the hospitality industry, attracting thousands of delegates on both days.

Register now and find out more information at www.bcfoodexpo.ca or call the show hotline at 1-866-751-3833.

About the BC Foodservice Expo

2010-11-08T09:18:00.001-08:00

The Canadian Restaurant and Foodservices Association is pleased to present the 2011 BC Foodservice Expo, at the spectacular Vancouver Convention Centre.

Following the success of the Olympic games, we will showcase BC’s $10 billion dollar foodservice industry at Western Canada’s largest hospitality trade show. Join us on January 30th and 31st, 2011 for your best opportunity to exhibit all that’s new and available from your company. Build new customer relationships and strengthen your existing ones, while you present your products and services at the most important foodservice event – The BC Foodservice Expo – in the hub of downtown Vancouver.