VANCOUVER — Culinary Team Canada is gearing up for its challenge at the prestigious 2013 Salon Culinaire Mondail, which will run from Nov. 23 to Nov. 27 in Basel, Switzerland. In fact, the team just completed its third practice session cooking for the Distinguished Restaurants of North America (DiRoNA) members in Vancouver.
The Canadian Culinary Federation (CCFCC) team has finalized the team roster and menus for this exclusive international hot and cold food event endorsed by the World Association of Cooks Societies (WACS), Paris, France. Teams in the Basel competition will consist of six core members who will be required to prepare and serve a hot three-course menu (first course, main course and dessert) for 110 people in five hours. The Basel competition is the first of three preliminary contests leading to the WACS World Culinary Olympics, which are held every four years in Erfurt, Germany. The next big event is scheduled for 2016.
The core team members will be: manager, John Carlo Felicella, culinary arts department head, Vancouver Community College; team captain, Hamid Salamian, instructor, Vancouver Community College; Cameron Huley, executive chef, Larters Golf Course, Winnipeg, Man.; Giulia Nardiello, Fairmont Empress Hotel, Victoria, B.C.; Peter Dewer, instructor, Nova Scotia Community College, Kentville, N.S.; Luis Clavel, executive chef, Atlantica Hotel, Halifax, N.S.; Scott Baechler, instructor, Fanshawe College, London, Ont.
Support members, who assist the team in coaching, accounting, transportation, accommodations, meals and assistance in the kitchen, include: assistant manager, Laura Sharpe Dawe, instructional assistant, Vancouver Community College; pastry support, Chris Kwok, pastry chef, Le Societé, Toronto; kitchen support, Natalie Fortier, House of Commons, Ottawa, Ont; kitchen support, Cement Chan, La Tigre Cuisine, Vancouver; coach, Tobias MacDonald, instructor Vancouver Community College; advisor, Bruno Marti, retired; administrator/logistics, James Hutton, retired; equipment manager, Shawn Lang, instructional assistant, Vancouver Community College; team chef, Daniel Davyduke, tableau bistro, Vancouver; kitchen support, Sandy Chen, Fairmont Pacific Rim, Vancouver.
