Members of the Junior Culinary Olympic Team Canada and Team BC are hosting a reception and banquet-style dinner event.
Top chefs and apprentices from around the province and across the country are coming to VIU this month as part of their continuing path to the Olympics – the Culinary Olympics to be precise.
An international event that has taken place every four years since 1900 in Stuttgart, Germany, the Culinary Olympics attracts teams from all over the world, who come together and compete against each other by country. Divided into five different categories, chefs face their competitors and a jury of experts, with the awarding of medals based on a points system.
This year, Canada is sending a national team, as well as Team BC and a Junior Culinary Team Canada, consisting of apprentices from right across the country.
Much like the conventional Olympics, teams require training and practice. And with the next Culinary Olympics happening in 2024, this process is already well underway with VIU becoming the latest training facility.
On Monday, April 11, Team BC will present a one-hour, stand-up reception in VIU’s upper cafeteria (Building 300) where 70 guests will enjoy a drink and have hors d’oeuvres prepared right in front of them at four different stations. This will be followed by a three-course meal, complete with wine pairings, prepared by the Junior team.
Ottis Crabbe, a VIU Culinary Arts Management grad who is currently in his third year of the Bachelor of Hospitality Management program, is part of Junior Culinary Team Canada.
“He has done lots of great things for VIU,” says Gower.
The day begins with teams arriving at 9:30 am. Then, after being given the chance to familiarize themselves with the kitchen, they will start food preparations at 11:30 am, at which point official time keeping will also begin. Teams are not allowed to deviate over – or under – the allotted time, as staying on a scheduled serving time is crucial.
The structure of the event is “exactly what will happen in Stuttgart,” explains Rita Gower, chair of VIU’s Culinary Arts and Professional Baking and Pastry Arts programs.
Current culinary students will assist with the event as well, taking care of tasks such as set-up, plate-running and bussing tables.
Beyond just the excitement of competition, the event serves multiple purposes for the chefs and students, she adds.
The chefs get some needed practice, but also funds to help them get to the global stage in Germany, as all funds that remain after event expenses have been accounted for will go to the team.
For current VIU culinary students, the event “is an inspiration because you don’t see something like this every day,” says Gower. “We’re thrilled to have the teams here and grateful for the opportunity to show our students what’s out there if they want to go in this direction.”
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MEDIA CONTACT:
Eric Zimmer, Communications Officer, Vancouver Island University
P: 250.618.7296 | E: Eric.Zimmer@viu.ca I T: @VIUNews
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