EDMONTON — The Canadian Culinary Federation is hosting its annual National Culinary Conference at the Chateau Lacombe Hotel in Edmonton from May 26 to 30, 2024, bringing together chefs, cooks and culinary partners from across Canada and the U.S., along with international guests. The theme of the conference is Connecting Our Culinary Roots.
This year’s theme comes from a collective desire to bring it back to the basics as members of the industry look for more sustainable practices, use local provisions, grow and preserve their own food and re-learn their ancestor’s recipes and routines from a simpler time. The roots of Edmonton’s culinary community will be discovered – from Indigenous culinary perspectives, seasonal foraging and local heritage to new pioneers creating cutting edge sustainable practices in the modern world. There will be keynote programming, education sessions, culinary competitions, product showcasing from the best in the industry, networking events and a delegate favourite – the immersive local tour day.
Several local culinary professionals have already confirmed to participate, including Blair Lesback (The Butchery/RGE RD); Jeff Nonay (Lakeside Farmstead); Kevin Kossowan (In the Wild); Peter Keith (Meuwly’s); Mark Kondraft (Alberta Beer Fest); and Serge Belair (Edmonton Convention).
To register for the event, click here.
