The Canadian Culinary Federation (CCFCC) has put together a top flight team of Canadian chefs, including one from Edmonton, to compete in Dubai in the United Arab Emirates from Nov. 17 to 19, 2013. Tonight at Joey on Jasper Avenue, the chefs will gather to display their culinary talents and to promote their upcoming appearance in Dubai at the inaugural World Hospitality Championships. (I’ll be there with my trusty iPhone to take pictures of the food. Tough job, I know…)
The chefs (pictured in the photo at right) are from cities across Canada and all have formerly represented Canada in the world’s most prestigious culinary competition, Bocuse d’Or, which takes place every other year in Lyon, France.
So we’re talking good cooks. Arthur Chen, pastry chef at the Shaw Conference Centre and former competitor at the World Culinary Olympics, is representing Edmonton. (The Shaw’s Simon Smotcowicz is a judge at the event.) From Calgary, the team includes SAIT’s own Andrew Springett (formerly executive chef at Black Rock resort in Ucuelet, B.C.) and the team captain, Michael Noble of NOtaBLE restaurant in Calgary.
According to a news release from SAIT, teams at the competition will present a themed buffet and hot meal for 54 paying customers, including judges and special guests. Canada is one of a dozen international teams vying for top spot in this competition. South Africa, Egypt, Malaysia, Russia, Slovenia, China, Germany, Wales, Singapore and the United Arab Emirates are also sending top-notch culinary teams to the kitchen for this contest.
Managed by Dr. Jane Ruddick — a Bocuse d’Or team veteran — the members of CCFCC Culinary Team Bocuse D’or Laureate Dubai 2013 are:
- Michael Noble (Team Captain), NOtaBLE The Restaurant — Bocuse d’Or 1995 & 1997
- Chris Mills, JOEY Restaurant Group — Bocuse d’Or 2001
- Andrew Springett, SAIT Polytechnic Institute — Bocuse d’Or 2003
- Scott Jaeger, The Pear Tree — Bocuse d’Or 2007
- Ryan Stone, Centreplate — Bocuse d’Or 2011
- Arthur Chen, Edmonton Shaw Conference Centre – World Culinary Olympics Pastry Chef 2000 – present
- Bernard Casavant Culinary Consultant — Bocuse d’Or 1991
- Morgan Wilson (Support Member), Fairmont Empress Hotel Victoria — Bocuse d’Or 2005
