North Arm Farm, Pemberton, BC | September 16–18, 2026
The meals at COOKSCAMP sit at the heart of the gathering. They bring chefs together in the outdoor kitchen, feed the whole group, and give space for the kinds of conversations that only happen when people cook and eat side by side. Here is how the 2026 meals unfolded, drawing on the voices of the chefs who led them and the official lineup from COOKSCAMP 2026.
Photo credits: Brad Kasselman @kasselmancreative
September 16th, 2026 – Welcome Lunch: BIPOC / Queer Chefs
Sponsored by Gordon Food Service
Led by Cheryl Chang (Nourish Kitchen) with Konrad Noga (Pony Room Lounge), Janice Quintos (Ono Vancouver and ReRoot Kitchen), and Michelle Garcia (Wildlight Kitchen + Bar).
Asian fusion flavours appeared together on one menu, a deliberate choice to cook from identity rather than around it.
Cheryl wrote: “I am honoured to kick off COOKSCAMP and what a better way than with the first Queer Chefs Meal showcasing Asian fusion flavors together on one menu showcasing a little bit of ourselves — to come as we are. Representation at COOKSCAMP mattered because queer and BIPOC chefs are too often left out of the main conversation. This was a chance to cook from that identity in the open and not around it. For our team, being there was a celebration and announcement that COOKSCAMP is a friendly space. We left with new connections across the community, and a renewed sense of visibility and that this effort is creating space for other chefs.”
September 16th, 2026 – Cultural Dinner: India Beyond Butter Chicken
Led by Tushar Tondvalkar (Restaurant Kavita) with Bal Ajagaonkar (Desi Indian Lounge), Angana Ghosh and Lahana Ghosh (Jugal’s), Narendra Singh Panwar (Restaurant Kavita), Tarun Tiwari (Restaurant Kavita), and Nav Sidhu (Pind De Pantry).
The goal was straightforward: show an India that is not one cuisine but many. Dishes moved through Bengal, the Malvani coast of Maharashtra, and Punjab, with chutneys made from North Arm Farm produce harvested the same day.
Tushar said: “Indian food is so diverse, and being able to represent Indian cuisine at COOKSCAMP, share different cultures, traditions and flavours with so many people from our industry, was an amazing experience for us. It was truly humbling to be part of COOKSCAMP. You don’t often get to see a group of renowned chefs and young chefs come together, work side by side, and put a meaningful meal on the table. What stood out to me most was how genuinely involved and curious everyone was asking about the dishes, recipes, techniques and the traditions behind the food. For our team, it was a wonderful opportunity to share a little piece of our culture while learning from so many other chefs. We are very grateful to have been part of it, and I already can’t wait to come back next year.”
Narendra Singh Panwar wrote: “For me, the Indian culture dinner was about sharing the soul of India through food, our flavours, traditions, memories, and hospitality. I especially enjoyed working alongside Chef Tushar and all the other talented chefs, sharing ideas, learning from each other, and creating something together. That collaboration made the experience even more special for me. I would also like to sincerely thank Chef Tushar for giving me the opportunity to be part of COOKSCAMP and trusting me to represent Indian culture and cuisine. I hope everyone took away not only a taste of India, but also a little understanding of the culture, stories, and emotions behind the food. The conversations, connections, and sense of community made the experience even more meaningful for me.”
Lahana Ghosh & Angana added: “Tushar’s vision for the Cultural Dinner was simple: to show an India beyond butter chicken. We readily understand Italian, French, Spanish and Greek food as distinct cuisines, yet many European countries are smaller than individual states in India — where crossing a state border can mean a different language, history, ingredients and way of eating. At COOKSCAMP, we travelled through just a few of those food cultures, from Bengal to the Malvani coast of Maharashtra to Punjab, and still barely scratched the surface. Perhaps that was the point: not to show people what Indian food is, but to leave them wondering how much of India they still haven’t tasted.” Lahana continued: “If people left the table understanding that ‘Indian food’ isn’t one cuisine, but hundreds of food cultures waiting to be discovered, then we did what we came to COOKSCAMP to do. More than anything, we hoped to leave people curious about what they haven’t tasted yet.”
September 17th, 2026 – Breakfast hosted by Les Dames d’Escoffier BC
Presented by Lesley Stav (Les Dames d’Escoffier & NVICA), Mandy Newcomb (Les Dames d’Escoffier), and Jenice Yu (Les Dames d’Escoffier). They co-anchored the breakfast for roughly 250 cooks, chefs, and industry people. The brief was a familiar one: fast, nutritious, and delicious.
Lesley Stav wrote: “On Thursday, September 17, the BC Chapter of Les Dames d’Escoffier hosted the COOKSCAMP breakfast, with the goal of feeding our friends and peers. Unlike the lunch and dinner services at COOKSCAMP, breakfast needs to be fast, nutritious, and delicious. Delivering breakfast successfully requires the entire team to work together with a clear vision, good communication, and precise direction. Having now co-anchored the COOKSCAMP breakfast three times with different organizations, I know that success comes from checking individual egos at the door and working together toward a common goal. And, particularly in the early morning hours, everyone needs to know the plan and their role in making it happen.
Breakfast is also uniquely suited to a non-profit or volunteer organization. This year, Les Dames came together to take on the challenge, drawing on our members for sponsorship, products and volunteers. For those of us who are COOKSCAMP alumni, it was an opportunity to share our enthusiasm for the event, introduce other Les Dames members to the COOKSCAMP experience, and give back to Chefs Table Society of BC (CTS).
Once we had an understanding of the products and support available to us, the menu came together naturally, guided by our simple goal: fast, nutritious, and delicious. Most importantly, the team enjoyed working together and being part of the energy, camaraderie, and spirit that makes COOKSCAMP so special.”
Menu:
• Cranberry-Orange-Rhubarb & Mini-Chocolate Chip Muffins
• Fruit Salad (Vancouver Island Strawberries, Okanagan Stone Fruit tossed in Lemon-Ginger Syrup)
• Greek Yogurt with Granola
• Hard-boiled Eggs
• Breakfast Hash (Pemberton Potatoes, Squash, Onions & Corn)
• Prince George Herbs (goldenrod, horsetail, yarrow & spruce tip salt)
• Legends Haul Sausages
• Sourdough Pan Breads with Preserves & Mustards
• Seacuterie Station (smoked salmon with cream cheese, pickled onions, capers and grilled bagels)
• Chamomile and Raspberry Leaf Tisane
Mandy Newcomb noted: “I had a total blast and was honoured with all of the volunteers, teamwork, & excellent camaraderie. Big thanks to yourself and CTS team for all of the work leading up to, during and after the event.”
September 17th, 2026 – Shrimp 101 /Sustainability Lunch
Sponsored by Seafood Watch, Monterey Bay Aquarium
Led by Ned Bell (Hatch Hospitality) with Bobby Milheron (Wentworth Hospitality Group), Welbert Choi (eatfish.ca), Mike Robbins (AnnaLena), Alex Chen (Wild Blue Restaurant + Cocktail Bar), Zach Chan (Kin & Folk)& Kai Koroll (Humo Izakaya, Ask Pablo Cocktail Bar), and others. Seafood Watch supported the shrimp product.
This was an amazing lunch highlighting the world’s most highly consumed protein, Shrimp. Ned talked about bringing the team together and working with the team from Seafood Watch to find best sustainably harvested product from around the world. The delicious creations from some of BC’s best Chefs were greatly appreciated and enjoyed in the beautiful setting and weather.
September 17th, 2026 – World’s Largest Family Meal
Led by Rod Butters (RauDZ Creative Concepts, Sunny’s A Modern Diner, The Okanagan Table) with Bruno Marti (La Belle Auberge Restaurant), Coulson Armstrong (Prime Seafood Palace), Lina Caschetto (Say Hey Cafe & Deli and Touski), Lee Cooper (LFG Growth Partners), Blair Lebsack (RGE RD), Duncan Ly (C’est Chouette Hospitality Group), and Michael Roszell (Bruno Marti Scholarship Recipient; Senior Sous Chef at Mission Hill Family Estate Winery).
Bruno Marti wrote: “My take away is simple. When you realize that passionate professionals with many others observing, cooking becomes a pleasure Game. Enjoyed every moment.”
Lee Cooper, who roasted the freshly slaughtered goat with a Swiss chard side alongside Bruno, said: “I think what I enjoyed most about COOKSCAMP was simply spending time with colleagues and friends I don’t get to see as often as I’d like. I was lucky enough to spend the day cooking with Bruno, which was especially meaningful for me. I hope the younger generation of cooks and chefs can look at those who came before them and see that it’s possible to build a rewarding career in this industry, one that allows them to support themselves and their families if they choose to make it their path. And on the other side of that, I hope those of us who have been doing this for a while can look at the next generation and be excited by their enthusiasm, optimism, and talent.”
Friday, September 18 Breakfast
Hosted by the COOKSCAMP Steering Committee.
These meals did what COOKSCAMP asks of every activation: put working cooks around a table (or a line), share knowledge and culture without ego, and leave people connected to one another and to the reasons they stay in this industry.
Thank you to every chef, volunteer, sponsor, and North Arm Farm for making them possible.
and of course THANK YOU to all of our Sponsors!!!
With gratitude,
The COOKSCAMP Team
Key Sponsors
