Apply now for the Barbara-Jo Books To Cooks Chef Literacy Scholarship

Barbara-Jo Books To Cooks Chef Literacy Scholarship

Open to all Cooks and Culinary Students

Barbara-jo Books To Cooks is a longstanding crown jewel in Vancouver’s culinary scene; a cultural mecca for foodies.

A unique scholarship opportunity has been created by Barbara-Jo to help cooks obtain the books of their dreams - a book to bring you to modern times, a book of classics to spark your passion, a text book or reference book to start your own business. This your chance to start or enhance your personal library.

For Barbara-jo, it's a chance to nourish the principals that form the foundation of her business. "I believe in the preservation of libraries and the knowledge that comes from real books," she explains.  "The idea of holding a book in your hand, of spending time to savour the gift of turning each page, is something that should be passed on to each generation."

"We bring in books from around the world," she adds.  "They're essential reading for young, professional chefs.  But they can be expensive, especially if you're just starting out.  So I got to thinking: How can I pass on an experience I've always cherished to the young chefs who need it most?"

To apply, simply write to The Chefs Table Society. In several paragraphs describe yourself, where you want to go with your career, what book you are looking for and the reason why.

Applications will be reviewed on the last day of every season, or 4 times a year, so you can apply throughout the year.

Send your application letter to: info@chefstablesociety.com

Chefs’ Table Society of BC Sponsors Hawksworth Young Chef Scholarship

The Chefs’ Table Society of British Columbia Sponsors $10,000 grand prize for 

Hawksworth Young Chef Scholarship 

Young Canadians will compete for prize in front of Canada’s most revered judges

Ten young chefs from across Canada will have the chance to win a life-changing grand prize of $10,000, funded by founding sponsors The Chefs’ Table Society of BC, at the inaugural Hawksworth Young Chef Scholarship competition this October. The Chefs’ Table Society of BC are generously providing the grand prize of $10,000 for the next three years of the competition.

The Hawksworth Young Chef Scholarship program is a non-profit culinary foundation created to provide a platform for talented young Canadian chefs to get a head start in their career, making it a perfect match for The Chefs’ Table Society of British Columbia; a chef-run province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals.

"Mentorship, camaraderie and creating a legacy full of opportunity and awareness for established and rising young chefs is a mandate we’ve always embraced," says Chef Julian Bond, President of Chefs' Table Society of BC. "These values have also been embraced by the Hawksworth Young Chef Scholarship competition and that’s why we’re proud to come aboard as a founding sponsor. The competition will be a great opportunity for these young chefs, both personally and professionally, and we look forward to our sponsorship making a difference this year and in the years to come".

"Over the last 10 years The Chefs' Table Society of British Columbia has demonstrated time and again our commitment to elevating the culinary profession in BC,” says Society Vice President Robert Clark. “The Chefs' Table Society's inaugural endowment of $10,000 to the Hawksworth Young Chef Scholarship is another example of that commitment. As a society, we are constantly striving to shine the spotlight on the many talented chefs and purveyors in our midst.”

“We’re thrilled to be working in partnership with The Chefs’ Table Societyof BC and are so thankful for their generous sponsorship of the grand prize,” says Chef David Hawksworth. “It will make such a difference to our young chef winner’s life and career and we look forward to working with them over the next three years and taking the competition from strength to strength.”

The winner of the inaugural 2013 Hawksworth Young Chef Scholarship will receive the $10,000 bursary and a stage at a top international restaurant – giving them the inspiration and opportunity needed to develop their professional skills.

Judges include Chef Normand Laprise, owner and head chef of Toqué! and Brasserie T!; Chef Mark McEwan, star of Top Chef Canada; as well as award-winning food author Jacob Richler. Vancouver-based celebrity Chef Vikram Vij and Corporate Executive Chef of Oliver & Bonacini Restaurants Chef Anthony Walsh. Hawksworth Restaurant’s Chef de Cuisine Kristian Eligh and Chef David Hawksworth will be representing the West Coast on the judging panel.

The competition is open to Red Seal Canadian chefs under 28 years of age that are currently working full-time with a professional kitchen. Ten selected finalists will gather for the final at the Pacific Institute of Culinary Arts in Vancouver on Sunday October 27th 2013.

Website: www.hawksworthscholarship.com 
Facebook: www.fb.com/hawksworthyoungchefscholarship 
Twitter: @HawkScholarship 

 About Hawksworth Young Chef Scholarship: 

A Canadian non-profit culinary foundation, the Hawksworth Young Chef Scholarship, was created to recognize and inspire young Canadian chefs, whilst promoting professionalism and culinary excellence within the hospitality industry. Through its national annual competition, the scholarship program provides a platform for talented young chefs to get a head start through recognition, mentorship and an unparalleled opportunity to work in the country’s leading restaurants.

About The Chefs’ Table Society of British Columbia: 

Founded by Jamie Maw and Sid Cross, the Chefs’ Table Society of British Columbia is a registered, non-profit society composed of B.C.’s leading chefs and culinary professionals. It is a province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture B.C. chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit: www.chefstablesociety.com

 

Hawksworth Young Chef Scholarship contact:

T: 604.609.6678
Brody Jones
brody@hawksworthscholarship.com

 

Chefs' Table Society of BC contact:
T: 604.689.8935
Céline Turenne
ed@chefstablesociety.com

 

Media contact: 
Hawksworth Communications 
T: 604.609.6678 
Annabel Hawksworth 
annabel@hawksworth.ca

Now Hiring: Executive Director to the Chefs’ Table Society Board

The Chefs' Table Society of British Columbia is looking to hire an experienced and proactive Executive Director commencing June 1, 2013.

Job Description

Executive Director, Chefs’ Table Society of British Columbia

Reports to

Board of Directors

Job Summary

The Executive Director must possess an extreme passion for local food production, sustainable ingredients and the advancement of the culinary field in British Columbia. This position will work closely with the Chefs’ Table Society of British Columbia Board of Directors. The Executive Director is responsible for establishing and executing major goals and objectives for the Chefs’ Table Society of British Columbia. Implements policies established by the board of directors. Provides leadership, direction and guidance of the society’s activities. Analyzes and evaluates the effectiveness of all the society’s operations. Develops and maintains organizational structure and effective personnel including volunteers, board and committee members. Represents the society in the community to donors, partners, members and the general public.

Accountability

  • Executes board-approved policy
  • Directs and oversees short and long term strategic plans
  • Manages revenue streams and logistics
  • Attends monthly board meetings
  • Provides leadership through effective objective setting, delegation and communication
  • Delegates authority and responsibility to committee members and volunteers
  • Co-ordinates and directs volunteers
  • Manages quarterly events
  • Manages charitable relations
  • Manages website content by facilitating discussion and problem solving
  • Oversees administration of membership packages and communication
  • Recommends changes to policies and procedures that would improve the society
  • Maintains an effective and cost efficient office environment

Job Requirements

  • Must be highly organized and have problem solving abilities
  • At least 4 years’ experience working for a non-for profit or past experience as an executive director or ability to execute on:
    • Enforcing minimum requirements of directors sitting on the Board
    • Signing at least 1 new partner per quarter
    • Building a fundraising program and managing related events (4 times per year)
    • Staffing each Society committee with at least 3 volunteers from the membership base
    • Increasing membership by at least 50%
    • Publishing or facilitating publication of content in the News, Events, and Member Community areas on a weekly basis
    • Improving and updating the Society's business plan
  • A diploma in Fundraising, Sales, or Business from a recognized educational institution is preferred

Accepting Applications May 1-20, 2013

Submit your resume and cover letter

Chefs’ Table is looking for a Partnerships & Sponsorships Committee Chair

The Chefs' Table Society will have an exciting year ahead. To be elected at our AGM on September 25, 2012, discover the part you could play as our next Partnerships & Sponsorships Committee Chair.

Focus

  • Focus on initiatives to increase partnerships and sponsorships
  • Developing strategies to identify and actively pursuing opportunities in the BC area
  • Find partners to sponsor society’s events, members and organizations the society supports

Qualifications

Responsibilities

Partnerships & Sponsorship initiatives by your committee must support at least one of the following CTS values:

  • foster camaraderie among chefs, protect our food security
  • promote sustainability. strive to create a legacy for our young chefs
  • raise funds for local non-profits, scholarships, bursaries and the
  • CTS legacy library and support local BC producers.

Board Member Code of Conduct

As a Board Member of the Chefs' Table Society of British Columbia, you are asked to make the following commitments during your tenure on the Board. This are minimum requirements. Breaching the Code of Conduct may result in a call for resignation.
  • Attend a minimum of 9 meetings a year.  Ensure that proxy attends in your place in your absence.
  • Present committee activity updates at monthly board meetings (last Tuesday of each month at 2pm)
  • Organize 1 event per year, relevant to your committee’s mandates, goals and initiatives.
  • Working with the society’s administrator / event coordinator to coordinate details and date of event
  • Submitting event details (4 weeks prior) or news (at the time or no later than 1 week prior) that requires promotion to the marketing/branding committee
  • Recruit at least 4 members per year
  • Provide year end report of accomplishments and future initiatives at 2013 AGM
  • Post or have a proxy/committee member post regular committee updates and news within your group page on the CTS online community page
  • Name a minimum of 2 committee members/volunteers other than their proxy within a month of being elected

Chairs are accountable for all actions to be executed by their committee.

Application Form

Spot Prawn Festival Kicks Off 8-Week BC Spot Prawn Season

BC spot prawns make their triumphant return on Saturday, May 5th at False Creek Fishermen’s Wharf, just off the entrance of Granville Island. The Spot Prawn Festival celebrates its sixth year of sustainability and participation in the Eat Local movement. It's an outdoor gathering of spot prawn enthusiasts and Chefs, complete with a Spot Prawn Boil, cooking demos, and the opportunity to purchase these tasty crustaceans fresh off the boat.

The Chefs' Table Society of BC once again hosts this growing festival, and they expect to draw hundreds of people to feast and learn about this truly sustainable and local indulgence.

As popular as they may be today, it is only recently that these succulent morsels began to enjoy well-deserved fame on their home turf. Until six years ago, BC spot prawns were imported to Japan in its entirety; Steve Johansen of Organic Ocean explains that it took a fishing trip with Chef Robert Clark to realize that spot prawns needed to stay here in Vancouver.

"Rob Clark and I came up with the idea five years ago. It's really because I had Rob out here fishing and he wanted [to use] the prawns, but I told him it was all going to Japan. So that winter, we came up with the idea of a Spot Prawn Festival to keep all the 'Luv' at home. It didn't make sense to ship all these beautiful prawns and be stuck eating farmed tiger prawns that are not very good."

And it's a good thing they did. Steve describes that BC spot prawns are "like eating sugar. These spot prawns, all day long when we are fishing, we eat them alive out of the trap. They are sweet, succulent, and melt-in-your-mouth tender."

If product quality alone is not enough to get you down to the dock, know also that our local Pacific Prawn Fishermen's Association--the Festival's title sponsor--represents one of the most sustainable fisheries in the world. Instead of cutting down the man-made rainforest to make room for expanding tiger prawn farms, BC prawn fishermen like Organic Ocean catch them in "clean glacier water, and they are wild and grow naturally, so that you can feel good about eating them." And BC spot prawns are as local as they get. Steve mentions that when they are fishing, they are fishing only 5-6 miles away from downtown Vancouver.

So for 8 short weeks, you can do your part to eat local and sustainably, and delight your taste buds at the same time. BC spot prawns are available in the early afternoon daily from False Creek Fishermen's Wharf for $12 a pound.

And with all the cooking tips and inspirations you will take back from the Spot Prawn Festival, you won't run out of ways to enjoy these crustaceans.

Spot Prawn Festival Quick Links

Special thanks to Welbert Choi for use of his photos from last year's Spot Prawn Festival.

2011 Spot Prawn Festival Raffle Winner

Congratulations to ticket number..... 0126193!

Our lucky winner gets to enjoy:

  • One night stay at the newly refurbished Rosewood Hotel Georgia 
  • A day out on a boat prawn fishing
  • Dinner at C Restaurant
  • Lunch at Hawksworth Restaurant

Thank you to everyone who supported us by buying tickets 

See you next year!

Join Us For The 5th Annual Spot Prawn Festival

Spot Prawn Festival - May 7, 2011 from 11am - 3pm

5th Annual BC Spot Prawn Festival
Saturday, May 7th – 11 am to 3 pm
False Creek Fishermen’s Wharf (just west of Granville Island)

On Saturday, May 7th the city's top chefs prepare a spot prawn boil at False Creek's Fishermen's Wharf benefiting The Chefs’ Table Society. Meet local chefs and fishermen at this fifth annual prawn boil featuring demonstrations from Vancouver's top chefs including Bishop's Andrea Carlson; Ned Bell, Executive Chef of Rosewood Hotel Georgia, The Pear Tree's Scott Jaeger, Provence Restaurant’s Alessandra Quaglia and Tojo as well as a BC wine tasting, live music and autographed cookbooks. The Vancouver Aquarium provides kids exploration of fabulous fish and other cool creatures through hands-on activities and other family friendly events.

This is a free family event with cooking demo’s and kids activities. Tickets for the prawn boil are available at $10, which includes fresh, off-the-boat spot prawns, salad side dish and Terra Breads to mop it all up with! Also included is a BC wine sample tasting and samples of Mogiana coffee. Tickets available on site; check back soon to pre-purchase your tickets online.

EDIT: online ticket sales are now open! Visit the Spot Prawn Festival page for full details or start grabbing your tickets below.

Canada's largest Spot Prawn Festival and Prawn Boil makes fresh, right off the boat, local spot prawns available for hundreds to taste so after you've been inspired by the demo’s, grab your own bagful off the fishing boats ($12 per lb) and recreate the chef inspired dishes at home.

The festival kicks off the spot prawn season, which continues on for six to eight weeks allowing the public an opportunity to buy live, locally sourced and sustainable prawns directly off the dock daily from 1 pm at Fishermen’s Wharf (just west of Granville Island).

Parking: Please note on May 7th only PARKING IS OFF SITE with a drop off zone at the bottom of 1st Avenue and Creekside Drive Map.

Join us at the Chefs’ Table Society 2010 Annual General Meeting

Membership registration and renewal will be available

All members and new members wishing to sign up are welcome


Where:

The Pacific Institute of Culinary Arts

1505 West 2nd Avenue, Vancouver, BC (on Granville Island)


When:

Monday November 29th, 2010


*3:00pm - 4:00pm: - Annual General Meeting & Presentation


*4:00pm - 5:00pm: - Mix and Mingle, refreshments will be served


RSVP to Gemma Bishop: info@chefstablesociety.com


AGM Agenda:

  • Approval of minutes from 2009 Annual General Meeting
  • Report of the Vice President
  • Report of the Secretary
  • Presentation of financial statements
  • Short Presentations from board members
  • Clefs' d'Or Scholarship Presented to the Pacific Institute of Culinary Arts
  • Mix and Mingle, refreshments will be served
  • Membership renewal and sign up

Canadian Chefs’ Congress Presents “Mystery Kitchen Tour”

ccc2010-banner-900x237

Local culinary stars supporting the Canadian Chefs' Congress are reprising their Mystery Kitchen Tour. This time we are located in the beautiful Vancouver Club, one of Vancouver’s oldest, and a Class “A” Heritage building. And, as is fitting for the slightly more formal setting, this dinner is a sit down affair. Seven courses**, paired with wine, prepared and served by seven world class chefs.

Which culinary icons will be preparing the cuisine at the July 30th dinner? Be one of the lucky 100 guests to find out!

Date: Friday, July 30, 2010
Time: 6pm – 10pm
Location: The Vancouver Club -map-
Suggested attire: Smart business casual*
Capacity: Limited to just 100 lucky guests
Price: $125 per person

The chefs – We’ll never tell.
The wines – Some of the best.
The menu – It’s a mystery…
The beneficiary – Young chefs, farmers, fishers, gardeners, foragers & artisanal food producers. read on

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