TORONTO — The Canadian Culinary Federation (CCFCC) has selected a culinary team, comprised of former Canadian Bocuse d’Or competitors, who will compete against 12 teams from around the world in Dubai, UAE, from Nov. 17 to 19.
“The Canadian Culinary Federation is honoured to receive an invitation to Dubai 2013,” said Donald Gyurkovits, national president, Canadian Culinary Federation. “We have assembled a team of chefs with exceptional experience competing on the world stage against the very best. They are among the finest our country has, and we know they will do us proud.”
The team includes Michael Noble of the Notable Restaurant, Chris Mills of Joey Restaurant Group, Andrew Springett of the SAIT Polytechnic Institute, Scott Jaeger of The Pear Tree, Ryan Stone of Centreplate, Arthur Chen of the Edmonton Shaw Conference Centre, Bernard Casavant a Culinary Consultant for Bocuse d’sOr 1991 and Morgan Wilson of the Fairmont Empress Hotel Victoria as a support member. The culinary team will be managed by Dr. Jane Ruddick – a Bocuse d’Or team “management laureate.”
The event is in its inaugural year, but it is expected to become the Middle East’s premier culinary competition. During the competition, all international teams will be required to present a themed buffet and hot meal for a group of 54, including judges and special guests.