Board Meeting Minutes for October 29, 2013

Date:               Tuesday, October 29, 2013

Location:         P.I.C.A. 1505, W 2nd Avenue, Vancouver BC

Call to Order:  By: Scott Jaeger At:  14h05

Roll Call:          By:  Jonathan Chovancek

Attendance:    Robert Belcham, Jonathan Chovancek, Robert (Rob) Clark, Sid Cross, Scott Jaeger, Céline Turenne, Nessa van Bergen

Approval of Board Meeting Minutes from September 24, 2013

1st:  Jonathan Chovancek

2nd: Robert Clark

____________________________________________________________________________

 

1.    Céline Turenne for Secretary Position

Motion unanimously accepted.

 

2.    Financial Report - Neil Wyles

Unable to attend

 

3.    Membership Committee

Unable to attend, update sent to Nessa.

Good sign up of new members at Member Appreciation Event held on September 29, 2013. students from Northwest Culinary Academy of Vancouver have indicated willingness to volunteer for various events/committees.

Follow-up on how to address lapsed memberships to be discussed at next board meeting.  Celine and Nessa volunteered to help if needed/required by committee chair.

 

4.    Sustainability/Growers/Green Initiatives Committee – update from Rob Clark

Robert assessing if Slow Fish relationship with CTS would be a good fit. 

 

5.    Marketing & Branding – update from Robert Belcham

Expenditure for CTS promotional stickers approved; 2 categories: stickers to be included in the Barbara Jo’s scholarship books that are given out and general ones.  Small quantities to start, re-ordered as needed.

Robert and Kathryn met with Vancouver Magazine and relationship with CTS is being discussed with possible changes reviewed.  On-going conversation, will be updated at next board meeting.

 

6.    Health & Wellness Committee

Unable to attend

 

7.    Spot Prawn Festival

Unable to attend, update sent to Nessa

Volunteer needed for this committee.  Daryn from PICA indicated he wants to be involved to make execution easier (set-up at PICA).

 

8.    Fundraising/Scholarship Committee – update from Scott

Three $1500-scholarships were given:  one to Northwest Culinary Academy of Vancouver, one to Pacific Institute of Culinary Arts (PICA) and one to Carson High School.  In the future, one will be given to Red Seal applicant.

A Fall event is needed.  Scott is thinking of a farm set-up for a week with 2 to 3 chefs each night.  Tickets would be sold by third party with funds going to CTS.  Discussion and answer needed from board and to be added to January agenda.

 

9.    Hawksworth Young Chef Scholarship – event post mortem – Scott & Nessa

Congratulations to Paul Moran from Kelowna, 2013 Hawksworth Young Chef Scholarship recipient of a $10,000 offered by the Chefs’ Table Society.

All agreed it was a very successful event.  Involvement of CTS in future is agreed with contract and details to be finalized.  Brand exposure and logo placement to be reviewed to maximize visibility.  Fine-tuning of presentation to be worked on for next year’s event.  Any comments to be sent to Nessa.

Nessa suggested a letter be sent to all participants and a free membership be given for a year.

 

New Business:

10.  Presentation from Tarren Wolfe, Founder of Urban Cultivator

Sustainable, ecological and nutritional option to grow fresh herbs and micro-greens indoor.

For more information: www.urbancultivator.net; 1 877 352 0490

 

____________________________________________________________________________

 

Adjournment:  By:  Jonathan Chovancek

At:   15h47

 

Next board meeting:  November 26, 2013

Board Meeting Minutes for September 24, 2013

Location: Barbara Jo’s Books to Cooks Call to Order – Julian 2:10pm

Roll Call – Mary Mackay noted attendance

In Attendance:                                                     

Julian Bond, Robert Clark, Mary Mackay ,Neil Wyles, Scott Jaeger, Robert Belcham, Chris Whittaker, Kyle Nordman, Ned Bell, Nessa van Bergen, Jonathan Chovancek, Andrea Carlson, Ryan Bissell, Josh Wolfe, Curtis Webb, Dwayne Botcher

Approval of Board Minutes August 27, 2013– Nessa van Bergen 1st, Robert Belcham 2nd

Financial Report – Neil

  • No Report – Neil reminded      the board that there is a need to regenerate revenue.

Board Slate 2013/2014

  • Board reviewed the slate and approved for 2013/2014
  • Secretary position still to be filled.

Hawksworth Scholarship- Nessa

  • Scott will present the $10,000 cheque to the winner on behave of the CTS, at PICA on October 27, 2013.
  • Nessa has been provided with budget information, board will review.
  • 19 applications to date, 13 from BC.
  • 2 tickets to attend the gala dinner at Hawksworth Restaurant to be auctioned off, this will be used as a fundraising opportunity for CTS.
  • 30 tickets will be made available for membership to attend and observe the competition.

Donation Request - Nessa

  • Growing Chefs has put in a request for a Dine Around Package from the CTS, Nessa will mention to membership at the AGM.

CONNECT Show/CRFA request for Chef Demos - Nessa

  • GFS is sponsoring a chef demo stage at the show and is looking for chefs, no budget, ingredients will be provided by GFS.
  • CTS are interested in running the stage at next year’s show for a budget.

Generic Inquiries through the website-Nessa

  • Nessa to manage the forum and will direct chefs to be involved with responding to questions posted on the website.
  • Board members to post on forum as well as Facebook to drive members to forum.

 

New Business:

Kyle and Chris visited North West Culinary Institute to talk to students about CTS, handed out Belong cards.

Motion to cover the cost of culinary student’s membership dues for 1st year of membership provided they are presently registered in a local culinary school by Kyle and Chris.

Board voted and passed the motion.  CTS will cover cost of the membership; this will not include a free t-shirt.  Students will receive a free t-shirt after volunteering at a CTS event.

Membership appreciation brewery tour on Sunday, September 29 at 2pm.  Karen will handle membership sign up at the event.

Motion to not require the Board Secretary Position to be a chef was put forward by Mary.  Board voted and passed the motion.

Meeting Adjourned at 3:19pm – Julian Bond

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

Chefs’ Table Society Annual General Meeting: September 24, 2013

On Tuesday, September 24, the Chefs' Table Society of British Columbia will hold their Annual General Meeting at the Barbara-Jo's Books to Cooks and will inform members of the exciting new scholarship opportunities and upcoming events.

Chefs' Table Society Annual General Meeting

Date: September 24, 2013
Time: General Meeting at 2:00pm, AGM at 3:30pm
Where: Barbara-Jo’s Books to Cooks - 1740 W 2nd Avenue, Vancouver (map)
Guests: Open to members and the general public
Belong: Become a Chef or Supporter member for $35 annually

AGM Focal Points

  • Meet the current Chefs' Table Society Board, learn about our Values, and understand what our Committees are doing to enhance the culinary community
  • Meet our new Executive Director, Nessa van Bergen
  • Sign up in person to be a Chef or Supporter member
  • Meet fellow members and interact with Board and Committee representatives

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 Society Annual General Meeting: September 25, 2012

On Tuesday, September 25, the Chefs' Table Society of British Columbia will hold their Annual General Meeting, with an olive oil tasting to kick off the event at 3:30pm. The AGM will be held at the Pacific Institute of Culinary Arts and will inform members of past and future developments.

Chefs' Table Society Annual General Meeting

Date: September 25, 2012
Time: Olive Oil Tasting at 3:30pm, Meeting at 4:00pm
Where: Pacific Institute of Culinary Arts - 1505 W 2nd Avenue, Vancouver (map)
Guests: Open to members and the general public
Belong: Become a Chef or Supporter member for $35 annually

AGM Focal Points

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