EDMONTON — More than 275 chefs and supporters have registered to attend the 50th Anniversary Canadian Culinary Federation (CCFCC) National Conference to be held at the Edmonton Marriott at River Cree Resort from May 29 to June 1.
“We are very excited at the registration this year,” said chef Donald Gyurkovits, CCFCC president. “Hosted by the Alberta Culinary Arts Foundation and the CCFCC Edmonton chapter, they have put together a diverse and interesting four days of great food, great speakers and great opportunities to celebrate the 50th year of the CCFCC.”
The roster of speakers includes: chef Carl Heinrich of Richmond Station in Toronto; chefs Connie DeSousa and John Jackson of Charcut Roast House in Calgary; and Philip Preston, president, PolyScience Innovative Food Technology in Illinois. The line-up of scheduled events includes the annual CCFCC Honour Society Dinner; the Saputo CCFCC Junior Chefs Challenge; a Taste of Canada reception; a Field Dinner with the Canadian Military; the Tabasco CCFCC Chef Challenge for Professionals; a Western Night with live music and dancing; and a President’s Gala and Awards Night.
“As always, we rely on the countless volunteers who helped make this conference happen,” said Gyurkovits. “We’re lucky to be spending this time in a spectacular setting. A big thank you to chef Simon Smotkowicz and chef Marvin Karenko and their committee for organizing a program that offers a variety of events.”
