Posts Tagged ‘Bocuse d’Or’

Last Friday we were invited to the Hot Chefs Cool Jazz event. If you have been following our blog for awhile, you would remember two years ago we attended the same event. This takes place every two years in support of Bocuse d’Or Canada. In January 2013, Chef Alex Chen will represent Canada to compete in Bocuse d’Or in Lyon, France, where chefs from 24 countries will convene for the most demanding culinary competition in the world.

Chef Alex Chen to represent Canada at Bocuse d'Or 2013

Chef Alex Chen to represent Canada at Bocuse d’Or 2013

Hot Chefs Cool Jazz was a fun event, with 16 savoury and sweet food stations, wine & beer, as well as live jazz performance. It was very nice to see the support Chef Alex received from his peers in the culinary industry in BC.

All chefs pose for a photo

All chefs pose for a photo

Of everything we tried, here are a few of our favourites: (more…)


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Have you heard of this cafe in the Downtown Eastside called H.A.V.E., which only opens for breakfast and lunch, Monday to Friday?

H.A.V.E. Cafe is the store front of a culinary training program that is designed to provide the community with skills training and opportunities for employment. The acronym stands for Hope, Action, Values and Ethics.

Through work, I had the pleasure to attend its very first fundraising dinner last week. This year they’ve kicked off a fundraising initiative called “Project 374” to raise fund for renovations and the upkeep for the school. The cafe will also be renamed to Cafe 374 soon. Why 374? The cafe/culinary school is located at 374 Powell Street, Vancouver.

Chef Alex Chen, who will be representing Canada in Bocuse d’Or in Lyon in 2013, put together the menu for the evening. Chef Alex’s dishes were basically a new take on the classics.

Chef Alex Chen in action

Chef Alex Chen in action

Our dinner consisted of Amuse + 5 courses. Here are some pictures:

Amuse - Kumamoto Oyster

Amuse - Kumamoto Oyster, Asian Flavour

Amuse: Very clean flavour. Of course, it was extra enjoyable since I got two, thanks to my boss who doesn’t like oysters!

Course One - Heirloom Beets

Course One - Heirloom Beets with Salt Spring Goat Cheese, Sylvetta Arugula and Hazelnut Streusel

Course One: Who would’ve thought that the beets could be sliced so thinly then stacked like this? The goat cheese balls had a semi-crispy exterior that added a bit of texture to the creaminess of it, along with the crunchy hazelnut streusel. One of my favourites of the evening.

Course Two - Bouillabaisse

Course Two - Bouillabaisse with Shellfish, Rouille, Fennel Veloute and Olive Oil

Course Two: Very interesting soup course. When the dish was first served, I was surprised to see the “soup” jiggle! (more…)

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30 Food Stations + 10+ Beverage Stations  + Live Jazz + 300 guests = One unusual fundraiser.

A few weeks ago we told you about Hot Chefs Cool Jazz VI, a fundraiser for Bocuse d’Or Canada and the 2011 team led by Chef Ryan Stone. VanFoodies.com was invited to attend this event, so Mr. and I went and let me tell you, it’s quite the privilege to have some of BC’s top chefs cooking for you at the same spot.

300 guests enjoy an evening of food & wine

300 guests enjoy an evening of food & wine

How it works?

Each of the food stations was paired with a beverage station. Guests were encouraged to explore by matching each dish with its respective beverage pairing. And to make it easy for us (especially after a few drinks), the pairings were marked with matching colour of table cloths.

Luscious Food Station

Luscious Food Station

Luscious Beverage Station

Luscious Beverage Station

Not only did this event showcase the culinary talent we have in our province, it also featured local agriculture and aquaculture products. All wines were from BC wineries and local ingredients such as albacore tuna, spot prawns, oysters and scallops were used.

So without further adieu, take out your bib and let us walk you through this mouth-watering photo blog post.

Participating Restaurants

Here are some restaurants that we’ve tried and their respective dishes: (more…)

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It’s been brought to my attention about a fundraiser to support Canadian Chef Ryan Stone for his participation in Bocuse d’Or 2011. Chef Stone is currently Executive Chef at the West Coast Fishing Club on Haida Gwaii. He will be representing Canada on world stage, showing the culinary talent our country has to offer.

Event Details

What: Hot Chefs Cool Jazz VI

When: Thursday May 13 at 6pm

Where: Vancouver Convention Centre, West Wing (1055 Canada Place, Vancouver)

How much: $110 (Early Bird $95 before April 13)

I have been told that there will be 30 Food Stations + 10+ Beverage Stations + Silent Auction + Live Music. Sounds like a fun evening to me.

To buy tickets or for more information about this event, visit www.hotchefscooljazz.eventbrite.com

About Bocuse d’Or

The Bocuse d’Or World Cuisine contest is the most rigorous international culinary competition held every two years in Lyon, France. Twenty-four countries are selected to compete and each country’s team is comprised of one chef and one commis assistant. Each team is provided five and a half hours to create two elaborate platter presentations, one centred around seafood and one on meat, each accompanied by three original garnishes. The platters are presented before 24 judges, each of whom is among the most esteemed chef in his/her own country.

If you have any food events and news, let us know by email at vanfoodies@gmail.com.

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