Media Advisory – #Chefs4ALR

#Chefs4ALR

#Chefs4ALR

Media advisory and call for coverage

May 26, 2014

For media information please contact Leeann Froese Town Hall Brands leeann@townhallbrands.com 604-603-9394

 

BC Chefs Urgently Call to Kill Bill 24

The Chefs' Table Society of BC to make press statements

When: Tuesday, May 27, 12:00pm

What:

Farmland is important to me #chefs4ALR

Press are invited to hear from BC Chefs

The Chefs' Table Society of British Columbia wants to stop Bill 24

Chefs will talk to the media and speak out against Bill 24, in a hope to get the attention of BC Premier Christy Clark

Where:

Campagnolo Restaurant - 1020 Main St, Vancouver

(between Prior and National)

Meet in rear of restaurant - use rear entrance if possible

Street parking in back

Who:

Chefs, notably, plus more:

Chef Scott Jaeger, president, Chefs' Table Society, and chef owner, Pear Tree Restaurant

Chef Robert Belcham, chef/owner Campagnolo Restaurant

Nessa van Bergen, executive director, Chefs' Table Society

Jonathan Chovancek, vice president, Chefs' Table Society, chef (new) Café Medina and co-proprietor of Bittered Sling Extracts

Tret Jordan, chef, Homer Street Cafe & Bar

Dana Reinhardt, chef/owner SOL Kitchen Consulting

Ned Bell, executive chef, Four Seasons Hotel Vancouver

Tim Bedford, executive chef, Vancouver Aquarium

Best Optics / Photo Opportunity:

Chefs in whites and aprons with placards and protest materials

Background:

The Chefs' Table Society of BC wants to stop Bill 24, and needs help to spread the word, before it's too late.

They urgently call on people of BC to read this and then send a note to the government Tell BC Government to Stop Bill 24

Bill 24 proposes to divide the Agriculture land reserve into 2 zones, the changes being put forward are in zone 2 which contains 90%  of the protected land. This will essentially open the door to remove 90% of the mere 5% of B.C.'s  ALR.

The Chefs' Table Society of British Columbia has had a social media storm brewing - with selfies and calls to action with the hash tag #chefs4ALR and #killbill24

Now they are calling upon the media and public to help spread the word and call to protect BC farmland  - read this open letter, entitled Farmland is Important to Me.

Quote:

"Chefs and Restaurateurs have worked hard over the past 40 years to support our farms for not only the food they produce but also the culture they bring to our industry. Growing local food is not a thing of the past it is our present and our future, never has the demand been higher for locally sourced nutritious food." - Scott Jaeger, president, Chefs' Table Society of British Columbia

Suggested tweets: 

Listen to your chefs @christyclarkbc! @chefstablebc says #killbill24 #chefs4ALR

We need your help to #killbill24 Protect our farmland! #chefs4ALR @christyclarkbc please listen.

Time 4 action to kill Bill 24! Let MLAs know farm land is important to YOU! Click here http://bit.ly/SDyEjR #Chefs4ALR

 

For more information visit:

Website: chefstablesociety.com

Facebook: facebook.com/chefstablesociety

Instagram: instagram.com/chefstablebc

Twitter: twitter.com/chefstableBC

Farm Land is Important to Me!

Dear Chefs' Table Society of British Columbia Members,

A mere 5% of British Columbia land falls within the protection of the Agriculture Land Reserve (ALR). The foresight of our legislation to create the ALR over 40 years ago is now in jeopardy with bill 24. We need to be accountable for decisions we make today not only for sustainability of the present but also what we leave in the future. Chefs and Restauranteurs have worked hard over the past 40 years to support our farms for not only the food they produce but also the culture they bring to our industry. Growing local food is not a thing of the past it is our present and our future, never has the demand been higher for locally sourced nutritious food.

Bill 24 proposes to divide the Agriculture land reserve into 2 zones, the changes being put forward are in zone 2 which contains 90%  of the protected land. This will essentially open the door to remove 90% of the mere 5% of B.C.'s  ALR.

The ALR was created to protect a very valuable asset by ensuring land-planning decisions for agricultural land were not made for political or short-term reasons. The decision makers at the Agricultural Land Commission are currently independent and free of an outside agenda. Bill 24 changes that, greatly weakening the independence of the Commission by allowing the government to easily appoint decision-makers who may not prioritize the protection of agricultural land. Bill 24 also makes it much easier for agricultural land to be removed from the ALR by adding new open-ended and undefined categories such as “economic” or “social” reasons that allow land to be removed.

Chefs and the restaurant industry need to be aware of the type of changes being proposed.

The members of the Legislative Assembly and our Premiere need to be aware of how we feel about our farmland and our future food source. For more information, visit the BC Food Systems Network at http://bcfsn.org/

We ask all members to speak out about this threat to food security before it is too late! Take a ‘selfie’ and post on twitter or facebook with the hashtag #chefs4ALR

 

Sincerely,

CTSPresidentSign

 


 

Scott Jaeger
President of The Chefs Table of British Columbia
Chef owner of The PearTree Restaurant
Bocuse dor Canada 2007
4 time Olympic gold medalist Culinary Team Canada  2008
Inducted into the British Columbia Restaurant hall of fame 2008

Chef Scott Jaeger joins Hawksworth Young Chef Scholarship judging panel

Chef Scott Jaeger joins Hawksworth Young Chef Scholarship judging panel 
Burnaby chef brings world-class competition experience to the scholarship finals

Scott Jaeger
Vancouver, BC (October 21, 2013) – The team at Hawksworth Young Chef Scholarship is pleased to announce that Chef Scott Jaeger, president of The Chefs’ Table Society of BC, will be part of the judging panel for the 27th October final of the Hawksworth Young Chef Scholarship competition.
Chef Jaeger will be joining Hawksworth Restaurant’s Chef de Cuisine Kristian Eligh in the kitchen at Vancouver’s Pacific Institute of Culinary Arts to judge the technical aspect of the competition. Chef David Hawksworth, Chef Mark McEwan, Chef Normand Laprise, Chef Anthony Walsh and Chef Vikram Vij will be tasting the finalists’ dishes alongside award-winning food writer Jacob Richler.
The winning young chef stands to receive a $10,000 scholarship presented by The Chefs’ Table Society of BC, a founding sponsor of the culinary competition, and a stage at an international restaurant. Canadian-born Chef Jaeger trained under Bruno Marti and has worked across the world in Australia, France, Switzerland and at the Waldorf Hotel in London. He co-owns Burnaby’s award-winning The Pear Tree restaurant with his wife Stephanie, which opened in 1997 and has won him accolades including BC Chef’s Association Chef of the Year, Vancouver Magazine’s Chef of the Year, and the Georgia Straight’s Chef of the Year. Chef Jaeger is Vice Conseilleur Culinaire of the esteemed Chaine des Rotisseurs, a member of the Canadian Culinary Federation and president of The Chef’s Table Society of BC.
“We’re thrilled to have Chef Scott Jaeger onboard,” says Chef David Hawksworth. “His previous participation in Bocuse D’Or world chef championship as part of Team Canada and his current preparation to represent Canada in Dubai at the World Hospitality Championships means he’ll be a great asset to the Hawksworth Young Chef Scholarship competition.”
A private Q&A with the chefs will take place at the final – to win a ticket for the competition day and a chance to ask the chefs your question, and win a signed cookbook, ask your question via Facebook or tweet @HawkScholarship. On the evening of October 27th, from 5pm, the chef judges will be preparing a special gala fundraising dinner at Hawksworth Restaurant. Tickets cost $140, or $218 including wine pairings, and must be booked in advance by calling 604.673.7000.
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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.
Hawksworth Young Chef Scholarship contact:
T: 778.945.3325
Brody Jones
Media contact: 
Hawksworth Communications
T: 604.609.6678
Annabel Hawksworth

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.

Cinema to Savour Presents Ratatouille

Ratatouille

On Monday November 22, 2010, The Chefs’ Table Society of BC and the Vancouver International Film Centre will host Cinema to Savour at the Vancity Theatre, for a family friendly evening of film and food. Guests will enjoy delicious

French fare prepared by Scott Jaeger of the Pear Tree Restaurant, and get a taste of his talents before enjoying the Disney Pixar animated classic, Ratatouille.

Centered on a specific culture, each ‘Cinema to Savour’ movie night showcases the food of a selected top chef. These chefs choose films that have been inspirational to them and prepare and serve food that reflects the film and cultural theme of the evening. Poised to attract a wide audience of Vancouverite foodies and movie buffs, Cinema to Savour is the perfect way for moviegoers to engage with Vancouver’s top chefs and industry members.

Chef Scott Jaegar will share with the audience why he selected the film and will prepare and serve French-inspired finger food during the family-friendly evening. The Olive Oil Merchants will offer an olive oil tasting and delicious appetizers will be paired with wines from Desert Hills and Saturna Island Estate wineries, with local craft beer from R&B Brewery Co. Guests will nosh on treats catered to parents and kids, including popcorn and lemonade provided by Terra Breads,  coffee and hot chocolate from Caffe Artigiano, and delicious chocolate mice provided by The Pacific Institute of Culinary Arts.

Join over a dozen of Vancouver's most celebrated chefs and food personalities for an evening of French-inspired film and food at the Chef's Table Society of BC’s Cinema to Savour at the Vancity Theatre.

Ratatouille, Cinema to Savour tickets are $55 for adults and $15 for kids and can be purchased through the Vancity Theatre at www.viff.org. Each guest will have an opportunity to purchase a copy of Vancouver Cooks 2 and have their cookbook signed by Vancouver Cooks 2 editors and contributing celebrity chefs.

Tickets include film viewing, food, beverages and chef/audience discussion. Event proceeds will benefit the Chefs’ Table Society of BC and the Vancity Theatre. For more information call 604-683-FILM (3456).

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