Board Meeting Minutes – May 30, 2017

Date:                           Tuesday, May 30, 2017

Location:                     Campagnolo, 1020 Main Street

Call to Order:              Scott Jaeger @ 1h30 pm

Roll Call:                      Céline Turenne

Board Attendance:      Robert Belcham, Ryan Bissell, Darren Clay, Scott Jaeger, Alex Tung, Céline Turenne, Chris Whittaker, Neil Wyles

Guests:                        Christine Beard, Colin Stauss

Approval of Board Meeting Minutes from April 25, 2017

1st: Chris Whittaker; 2nd Ryan Bissell

____________________________________________________________________________

  1. Financial Report
  • 80k in the bank – 3.6k outstanding SPF expenses
  • Motion: It is requested that an expenditure of $2500 to $3000 to resolve outstanding income tax situation be accepted -  Motion passed
  1. Membership

Members: 276

  1. Sustainability/Growers/Green Initiatives Committee

            No report

  1. Marketing & Branding
  • Culinary Library - Sauders School of Business was contacted through Fred Lee’s contact to see if we can get support for the development of our business plan through. We missed the May 1 deadline for application and will apply in the fall.  This will give us time to organize the project and supply a more structure plan.
  • Celine to send letter to remaining board members; create list of potential people to get the letter; add contacts to the list. – To be organized over the summer once a plan is more detailed
  • Celine to follow up with Roberta (Farmers’ Market): no response received to date after follow-up done via email – FOLLOW UP DONE, no answer received
  • Picture of the board to be taken at the AGM – POSTPONED
  1. 2017 EVENTS
  • May 13 - Spot Prawn Festival postmortem
  • This event is now a board event – no Chair;
  • ED will organize all logistical details and coordinate as in past years;
  • Each chef on the board will be assigned an area of responsibility;
  • August 26 -  BC Wild Salmon Festival (Chairs:  Chris Whittaker, Ryan Bissell) concept to be defined; budget is approved and moving forward; stay away  from word “festival”;
  • September 12 - Chef meets Truck (Chairs:   Alex Tung, Danny Markowicz) - Yaletown chefs 3 to 4 chefs – YBIA is a sponsor again this year; all permits have been requested: Liquor permit on hand, FASE (Film and Special Event) permit in progress, Green plan submitted.
  • September 23 – Chef Anton Mosimann (Neil is coordinating Vancouver Club, Scott is coordinating Chef (s))
    • send a priority invitation to our chef members; contact Culinary Schools
    • Talk to include all chefs participating in the dinner
    • Saturday pm. Dinner at Vancouver Club dinner for 12 on site
    • how many people classroom style? Celine to follow up with Katie at VC
    • Les dames are paying for travel expenses – CTS will donate a silent auction item;
  • October 15 – Slow Fish Dinner – (Chairs: Darren Clay, Robert Belcham) - Jesse Vergen is confirmed;
  • November - Greatest Bake Sale Ever! – details to be confirmed (Chairs: Neil Wyles, Christine Beard)
  • 2018 “Dinner with a chef” – project for next year; world renowned chef to be invited?
  • 2020 chefs’ event
  • in conjunction with event organizer; at what cost? Partnership? Meeting to be organized be Robert Belcham to meet organizer (with ED)
  • Chefs / supporters wanting to get involved – please advise by next board meeting on June 27.
  1. Fundraising/Scholarship Committee

No report

  1. Miscellaneous
  • Tent canopy replacement: stock item purchased for $200 – do we need to order a made to measure one – Mike Loy to suggest a place to have it altered
  • Proposed sponsorship money to Christine Beard to ship “Agatha” to Montreal for the Chocolate Masters Competition for a maximum of $1000.00 to cover total expenses. Accepted unanimously.

____________________________________________________________________________

Adjournment:  14h55 by  Scott Jaeger

Next meeting: Tuesday, June 27, 2017 @ 1h30 pm

Location:         Campagnolo upstairs, 1020 Main Street

Board Meeting Minutes – April 25, 2017

Date:                            Tuesday, April 25, 2017

Location:                      Campagnolo, 1020 Main Street

Call to Order:                Scott Jaeger at 13:55

Roll Call:                       Céline Turenne

Board Attendance:        Christine Beard, Robert Belcham, Darren Clay, Sid Cross, Ryan Bissell, Scott Jaeger, Jamie Maw, Danny Markowicz, Alex Tung, Celine Turenne, Chris Whittaker, Neil Wyles

Guests:                         Genevieve Dufresne, Robert Clark

Approval of Board Meeting Minutes from March 28, 2017

1st:Robert Belcham; 2nd Danny Markowicz

___________________________________________________________________________

  1. Financial Report

 60k + 3 in Eventbrite + 8.5 in receivables = 71.5 in the bank

  1. Membership

 Members: 207 + students from VCC + SPF volunteers and chefs = 250

  1. Sustainability/Growers/Green Initiatives Committee

            No Report

  1. Marketing & Branding
  • Business plan: 3 to 6k – not for profit price to create a business plan– alternative is to seek grad or post grad student at Saunders school to take in on during the summer; Celine to follow-up

Jamie Maw offered to look at numbers and Sid Cross to look at legal

  • Picture of the board to be taken at the AGM – POSTPONED
  • Celine to send letter to remaining board members; create list of potential people to get the letter; add contacts to the list.
  • Celine to follow up with Roberta (Farmers’ Market): no response received to date after follow-up done via email
  1. 2017 EVENTS
  • May 13 - Spot Prawn Festival: update see notes
    • Review of demo details – Ned not in attendance so Celine reviewed details – all is in place
    • Review of boil details – meeting is scheduled with Ned for May 1 to finalize side dishes
    • Overall organization – fence? It is a go ahead for liability purposes
  • AUGUST 13 – BC Wild Salmon Festival –

PROPOSAL FROM ROBERT CLARK (@ 2:15pm)

BC Wild Salmon Marketing Council has approached Rob to give it the last kick in the can.  PPFA and Salmon Marketing – Steve Richards.   Asked by council to see what possibilities are and what can be done.

- PSF and Marketing Council – have an idea about what to do: combine with Pink Salmon Festival (last Sunday of August)

-fly in 5 chefs from across the country flights and accommodations – pink salmon recipe competition – chowder chowdown type event-

- Friday: chefs paired with 5 restaurants – cook a salmon menu – chefs at no cost to do a dinner – CTS chefs chosen for pairing –

- Saturday: organize an event like the curry cup and recipes are presented to public (ticketed event) – Townhall advised, Salmon Safe wines?

- Sunday: Pink salmon festival –  Robert Clark

  • September - Chef meets Truck – Tuesday September 12
  • October – Slow Fish Dinner – Sunday October 15
  • November - Greatest Bake Sale Ever! – details to be confirmed
  1. Fundraising/Scholarship Committee

No report

  1. Miscellaneous
  • StreetSmart Canada (overview by Jamie Maw) – presentation by Janice in June (TBC); Gordon Ramsay is involved in UK - big in Commonwealth countries;

Ron Josephson is running it in Vancouver;

Dates: November/December in Vancouver harvest money via table card asking table to give a dollar or more to the project; 300 restaurants in Victoria, Vancouver, Okanagan and Whistler; POS people discussion;

2k per restaurant on average beneficiary organization food bank direct training young people to go on.

  • Tent canopy replacement: stock item purchased for $200
  • Various requests (sponsorships and participation) – ok

New business idea

Chef Anton Mosimann will be in Vancouver; CTS to organize an event on September 23 at Vancouver Club (Neil to contact Sean Cousins) Is CTS donating scholarship? Sean could donate hotel room?

___________________________________________________________________________

Adjournment:    3h15 pm

Next meeting:    Tuesday, May 30, 2017 @ 1h30 pm

Location:          Campagnolo upstairs, 1020 Main Street

Board Meeting Minutes – January 31, 2017

Date:                            Tuesday, January 31, 2017

Location:                      Campagnolo, 1020 Main St.

Call to Order:                Robert Belcham at 1:58 pm

Roll Call:                       Céline Turenne

Board Attendance:        Eric Arrouze, Roberl Belcham, Ryan Bissell, Sid Cross, Daren Clay, Scott Jaeger, Danny Markowicz, Alex Tung, Neil Wyles, Céline Turenne

Guests: Leeann Froese, Maddie Clerides, Genevieve Dufresne

Approval of Board Meeting Minutes from November 28, 2016

First:Ryan Bissell; Second: Alex Tung

___________________________________________________________________________

  1. Financial Report

60 k in the bank

  1. Membership
  • Members: 169
  • Membership drive suggested by Alex – discuss at February meeting; update web site select a date and post on their social media; create a template for all to use answering 2 questions: why did you join CTS and/or why are you on the board  Link to BELONG campaign

Townhall to come up with:  Why did you join? Why does the society exist?

Target:  March/April with follow and sign at SPF

  1. Sustainability/Growers/Green Initiatives Committee

             No report

  1. Marketing & Branding
  • Web site: post AGM date on Facebook and invitation to all members (Celine)
  • Picture of the board to be taken at the AGM – Robert and Danny away
  • Investment project: space still being researched and investors/donors will be contacted
  • Motion to go forward: unanimous; a committee to be organized to review viability of project and create business/marketing plan.
  1. 2017 EVENTS
  • February: Wine Festival - PICA Kitchen Party (Darren)
  • March - Curry Cup (Neil and Eric)
  • CHEFS: still need some chefs
  • FOLLOW-UP: inclusion of chefs from other areas: Island chef collaborative (Robert to follow-up) and Okanagan chefs society (Ned to follow-up) – this applies to all event’s participation – not at this time
  • Judges: al confirmed
  • FOLLOW-UP: South China Seas as a sponsor (Neil to follow-up)
  • May - Spot Prawn Festival (Ned and ?  )

Tentative date:  Sunday Mary 28 – contact Steve Richards

  • May - Spot Prawn Festival cooking classes (Darren)
  • September - Chef meets Truck (chair:Alex; co-chair: Danny)

- Slow Fish Dinner (Darren and Robert B   )

  • WHEN? BC Salmon Festival – (chair: Chris? – Ryan)
  • November - Greatest Bake Sale Ever! (Chair: Neil cochair: Christine)
  • Sushi Showdown: sushi places to compete and push oceanwise postponed to 2018
  1. Fundraising/Scholarship Committee
  • BCHF scholarships: event recap – January 22 event; 5 scholarships given; very successful event held at White Spot;  still awaiting pictures and press release from event (BCHF); CTS gave $300 for travel to one of the winner
  • Michael Risel world final for the Chaine des Rotisserus – practice run in restaurants – Scott suggested topping of expenses: $ ? – follow-up required to see what is not covered;  suggestion made by Celine to create an auction item at the Chaine des Rotisseurs AGM to help with financing Michael, Scott further developed by suggesting chefs form CTS organize a dinner.
  • FOLLOW-UP: Mentoring program: assign a chef for the next year to ask questions offer stages… give contact information; Danny to coordinate
  1. AGM
  • Venue? PICA
  • By-law review (Sid) will be presented at the next AGM
  • Guest presentation: Vancouver Farmer’s Market? Guest – they need to define what they want from CTS
  • Board composition? Christine Beard to join Board
  • Email to reconfirm that all are back
  • New chair: Education
  • Campaign to invite members to come to events and volunteer
  1. Miscellaneous
  • Tent canopy replacement (Neil)
  • Various requests (sponsorships and participation); auction item to be sent for VCC dinner
  • Presentation by Dawn Kelly (14h31) – current member;
  1. Secondary School Education Program: fundraising dinner to generate money
  2. Off cuts fundraiser calendar in Calgary; hope to raise 44k from the calendar
  3. Celebrity Chef fundraising dinner: May 26 chef is required;
  • Earl’s: golf tournament for staff; awards’ night: event in Kelowna – 180 people 3-course dinner; CTS to do it; 12k revenue; food donated; scheduled for June…

________________________________________________________________________________

Adjournment:  Sid at 15h30

Next meeting:  Tuesday, February 28, 2017 @ 2h00 pm

Location:  PICA (Pacific Institute of Culinary Arts, 1505 West 2nd Avenue

4th annual Curry Cup Winner Announced

Chef Felix Zhou Wins 2017 Curry Cup Championship 

The Chefs' Table Society of BC congratulates chef Felix Zhou and the team from Heritage Asian Eatery for winning the 2017 Curry Cup grand championship and People's Choice award with the Thai Duck Curry with Potato Rosti dish.

On Monday, March 6, a sold out crowd of 200 attendees took part in the fourth annual Curry Cup competition at Heritage Hall. Eight acclaimed chefs from across the Vancouver culinary scene faced-off to determine which curry would reign supreme. Flavours of the competing curries ranged from sweet, to spicy with ingredients that were both traditional and unexpected. The event raised $2000.00 to support Project Chef.

Competing chefs included:

Last year's winner, chef Roger Ma of Boulevard Kitchen & Oyster Bar, returned as a judge along with Alexandra Gill, Vikram Vij and Lee Mann. 

For the fourth year in a row, Fred Lee, Man About Town, acted as emcee. The event featured not only curries from each competing restaurant but also wines from Evolve Cellars, beer from R&B Brewing, Jack Daniels cocktail samples. A special thanks to our fourth year sponsor Lonsdale Event Rentals and Bella Gelateria for providing tasty gelato for dessert. 

L to R : Neil Wyles, Curry Cup co-chair; Felix Zhou, 2017 Curry Cup Champion; Scott Jaeger, president of CTS. Credit: Charles Zuckermann

SAVE-THE-DATE:

CTS invites you to save-the-date for the upcoming Spot Prawn Festival on Saturday, May 13.    

Visit chefstablesociety.com for more information about the Chefs' Table Society of BC or to become a chef or supporting member. 

Board Meeting Minutes January 26, 2016

Date:                            Tuesday, January 26, 2016

Location:                     Campagnolo, 1020 Main St., Vancouver

Call to Order:              Scott Jaeger at 14h00

Roll Call:                      Céline Turenne

Board Attendance:     Céline Turenne, Robert Belcham, Scott Jaeger, Neil Wyles, Sid Cross, Chris Whittaker, Darren Clay, Robert Clark (For SPF topic)

Guests:                         Alex Tung, Kathleen Beveridge

Approval of Board Meeting Minutes from November 27, 2015 -   1st: Robert; 2nd: Chris

____________________________________________________________________________

Financial Report

  •  $41.5 K in the bank
  • HSBC bank reconciliation still pending

Membership

  • Social media will be done by Darren Clay to help keep CTS in the forefront.

Sustainability/Growers/Green Initiatives Committee

  • Gus is in Winnipeg, no report.

Marketing & Branding

  • No plans for members’ events
  • Sid and Alex will be working together to come up with a new event for the Fall

Curry Cup 2016

  • To date, no female chef participating
  • Robert B to follow-up on disposable dishes as no answer received to date from last year’s sponsor;
  • Sid suggested getting gift bags for participants (follow-up required – Celine)

Spot Prawn Festival

Festival:

  • Cookie cutter based on last year’s event;
  • Invitations have been sent to political figures at municipal, provincial and federal level to be present/speaking at the SPF when the boats arrive;
  • Scott to talk to contact at Earls to see if their staff would volunteer at the boil (10 to 15)
  • Cooking classes at PICA on the Saturday (profit generating or donated);
  • Volunteer students: if cooking classes are happening, then do we need students from other schools?

Gala dinner:

  • location to be confirmed as initial talks with Aquarium have not led to securing the venue;
  • Scott to talk to Gus about hosting the event at Perch;
  • Out of town chefs to be invited to participate (work out hotel rooms and incidental expenses – 4 Seasons?, Sutton Place?);
  • Chefs who participate at dinner could reproduce their dish at the cooking stage at SPF
  • Rob is proposing a week-long celebration with restaurants featuring spot prawn dishes,
  • Global Television: contact to see if interested in working on a one-week competition featuring teens and chefs – see if Project Chefs or Growing Chefs are interested in participating;
  • All events to be added to the SPF web site;

Fundraising/Scholarship Committee

  •  No report
  • Alex wants to get more involved with the Fundraising/Partnership part of this; should a new chair be created for Corporate fundraising to bring in additional funds and create additional scholarships?
  • Avalon Dairy: Alex will see if and how we can partner with them;

Miscellaneous

  • Proposal by Len (from Sysco) to get more involved in CTS: how can Sysco get involved with CTS: education? Budget? Not determined yet to follow up and create a committee to work and see if/how,
  •  IT update of work done: Dominic, new IT is doing a great job at fixing little bugs and coming up with creative solutions; membership payment and renewal has been automated and electronic membership cards are next.
  •  Dish n’Dazzle chefs participation (last year’s participant) confirmed on behalf of BCHF.
  •  Governor General’s Prize: Okanagan winery is sponsoring the award next year, does CTS want to get involved for the next one?

___________________________________________________________________________________

Adjournment: Scott Jaeger @ 15h05

Next meeting: Tuesday February 23, 2016 at 14h00

Location: Campagnolo, 1020 Main St.

Board Meeting Minutes November 24, 2015

Date:                            Tuesday, November 24, 2015

Location:                     Campagnolo, 1020 Main St., Vancouver

Call to Order:             Robert Belcham at 14h01

Roll Call:                      Céline Turenne

Board Attendance:     Robert Belcham, Scott Jaeger,Céline Turenne, Darren Clay, Gus Stieffenhofer-Brandson, Chris Whittaker, Neil Wyles, Ryan Bissell

Guests:                         Dennis Green, go2HR

Approval of Board Meeting Minutes from October 27, 2015 - 1st: Ryan; 2nd: Robert

_____________________________________________________________________________

1.Financial Report

  • $48.5 K in the bank
  • HSBC bank reconciliation still pending

2.Membership

  • 137 members
  • Corporate membership? decide on criteria (within mission statement) and fee for this level of membership – Darren and Robert to follow-up and work on defining criteria
  • Perks and benefits: add to offering Q1 2016
  • Web site to be re-visited and simplified – a decision to be made on whether or not to keep members walk-in and other functionalities
  • As of January 1, 2016, no more t-shirts will be mailed to new members - members can pick them up at events;
  • Céline working on call-out (via email) to lapsed members
  • Automatic renewal of membership is now operational and electronic membership cards will be finalized by Q1 2016

3. Sustainability/Growers/Green Initiatives Committee

  • main area: packaging in food distribution industry; work on ways to eliminate cardboard boxes; will be working with distributors and manufacturers –
  • Letter to Freshpoint (see Ryan) – returnable delivery boxes.
  • Céline to work with Gus – follow-up in January
  • farmed fish back east - gmo fish (next meeting) – find info and post
  • Shrimps in Ontario – find info and post

4. Marketing & Branding

  • Update on Members’ Event: January? See if any Chefs on book tour?
  • Response on plan by by Jan. 4 so email can go out to all members

5. Curry Cup 2016

  •  Date: Monday March 7, 2016
  • Location: Heritage Hall
  • Who has been; and members list; Céline to send to Chris
  • Posts on Scout; unsung hero kitchen helper; one of the competitor;
  • Same price as last year
  • Growing Chefs will receive the money – Céline to contact Growing Chefs and get one of their members in office to become a member
  • Contact Fred Lee to ask if he will emcee

6. Spot Prawn Festival

  • Date dinner: Saturday May 14
  • Festival: Sunday May 15
  • Chris to contact Jed Grieve (Cook Culture) to see if interested in sponsoring the cooking stage – Céline to send info to Chris
  • Ryan assigned dinner – 600 people?
  • Location: Vancouver aquarium

7. Fundraising/Scholarship Committee

  •  No report

8. Miscellaneous

  • 14h30: Dennis Green, go2HR presentation: Cook Labour Study Project
  • Dennis to send info to Céline for dissemination
  • Miscellaneous: approval given to renew insurance; information sent to lawyer for annual report.

___________________________________________________________________________________

Adjournment: Scott Jaeger @ 15h05

Next meeting: Tuesday January 26, 2016 at 14h00

Location: Campagnolo, 1020 Main St.

Job postings – Growing Chefs!

Growing Chefs! is growing!

If you, or someone you know, is interested in joining our team working to teach kids and families about healthy food and healthy food systems, we're hiring for two positions:

1) Fund Development/Marketing Assistant - Apply by July 9th
Part-time at 20 hours/week
 - possibility of full-time work combined with part-time position with Athletics For Kids

We are looking for an individual who is passionate about promoting food sustainability, local and urban agriculture, and children’s health. In this key support role, the successful candidate will work with the Executive Director to support and promote our fundraising and marketing efforts. It will offer the successful candidate an inside view of the workings of a registered charity and experience applicable to both the for-profit and non-profit sectors.

The anticipated start date is July 30th, 2015. This position is based in Vancouver, B.C.

Click here to see a more comprehensive job description and application information 

2) Acting Executive Director
13 month term beginning November 2, 2015; Full-time at 35 hours/week

Growing Chefs! is looking for a highly qualified individual who is passionate about food sustainability and working with children and who can lead our organization while our Executive Director takes a year’s maternity leave.

The role of the Acting Executive Director is to manage the full scope of operations of Growing Chefs! under the direction and governance of the Board of Directors. In this key leadership role, the successful candidate will work with the Board of Directors to lead our organization, guided by a strategic plan that we have in place. The Acting Executive Director will manage our annual schools programs, develop and maintain fundraising activities, and manage two paid staffers and a team of about 200 volunteers. As a small but growing organization, responsibilities include everything from stewarding our supporters and funders to collecting and cleaning school supplies.

The position offers the successful candidate an opportunity to use your executive-level experience leading a non-profit organization and to apply your hands-on skills in managing and growing a successful, established program. It also offers a highly rewarding personal experience in a caring, supportive environment.

Full position description and details to apply can be found here.

Thanks again!
Helen Stortini
Executive Director
Growing Chefs! Chefs For Children's Urban Agriculture

New Board Member: Chef Danny Markowicz

danny

The Chefs' Table Society of British Columbia is pleased to announce that Danny Markowicz has joined the CTS Board as Chair of the Scholarship Committee.

Danny brings 20 years of diverse culinary experience to the White Spot and Triple O’s organization.

After completing his Red Seal designation at the Fairmont Banff Springs hotel, Danny moved to Vancouver to pursue his passion for all things food…

From the Five Diamond property at the Pan Pacific Hotel, to opening the Fairmont Vancouver Airport and honing his culinary excellence at Diva @ the Met, Danny is always up to the challenge to create that next great taste… As Development Chef at Browns Social House he was instrumental in building the menu and culinary team to a point where the brand reached scalability, and he now leads the charge as Executive Chef for White Spot limited, creating menu items for promotional and core menu offerings across two iconic brands. Danny’s rare level of creativity, unfalteringly positive attitude and deep understanding of the hospitality business make any culinary challenge an exciting possibility.

 

 

 

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

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