Going for GOLD in Germany
NORTH VANCOUVER, July 10 /CNW/ - Earls is a major sponsor of the CCFCC
Culinary Team Canada, a team of talented and highly qualified Chefs sanctioned
by the Canadian Culinary Federation to represent Canada at prestigious
culinary competitions around the world. Each member is handpicked for their
individual culinary expertise and their passion to compete on the
international stage against their global counterparts.
From October 19-22, 2008, the team will be one of 35 countries competing
in Erfurt Germany at the Culinary Olympics. The team will prepare and present
a three course hot menu for 130 people, 2 plates of which are anonymously
tasted by the judges. The Canadian Team is highly anticipated to win Gold at
Earls will also be sending five of their own sous chefs to help cheer on
Canada at the competition. These sous chefs earned their ticket to Germany by
competing in an Earls Culinary Olympics competition across Western Canada in
the Spring of 2008. The Earls winner from each region will accompany Team
Canada to Germany.
As part of the Earls sponsorship, Earls own Reuben Major, Director of
Culinary Development and Culinary Team Canada also developed a Miso Glazed
Sablefish with Brown Butter Sauce which is currently being featured on the
Earls menu for the three months prior to the competition.
More about CCFCC Culinary Team Canada: In 2005 and 2006, Culinary Team
Canada's strong showings in the medal take, at two prestigious competitions,
included: Gold Medals in the Hot and Cold competitions at Lux Expogast
Culinary World Cup in Luxenburg and first place overall in Hot competition at
the Salon Culinaire Mondial 2005 in Basel, Switzerland.
In May 2007, the team was awarded second place in the cold competition
and an overall second place in the world at the American Culinary Classic
Competition held in Chicago.
In the highly competitive culinary competition community, Team Canada's
reputation is consistently revered for their respectful and ethical
sportsmanship. The well earned legacy, combined with being recognized as a
cohesive, well trained and well managed team is what remains the key to
Culinary Team Canada's continued success.
The team consists of Team Manager: John Carlo Felicella, Department Head
Culinary Arts, Vancouver Community College; Team Captain: Tobias MacDonald,
Chef de Cuisine, La Belle Auberge Restaurant; Pastry Chef: Mickey Zhao, Pastry
Chef and Owner, St. Germain Bakery; Team Members: Scott Jaeger, Chef and
Owner, The Pear Tree Restaurant, Hamid Salimian, Executive Sous Chef, The
Westin Bear Mountain Resort and Cameron Huley, Executive Sous Chef, St.
Charles Golf and Country Club.
More about Earls: Since opening its first location in 1982, Earls has
continually raised the bar in casual dining, offering customers great food at
a great price, in a fun and relaxed environment. Today, with 53 Earl's
locations throughout Canada, Arizona and Colorado, each location remains
consistent in quality and service. The staff at Earls goes beyond customer
expectations with their exceptional service, creating an environment where
customers feel welcome. These attributes, along with a stellar menu infused
with international flavors and dishes, is what sets Earls apart from the
competition. For more information, see www.earls.ca.
For further information:
For further information: Taili Coates, Earls Marketing Manager,
email@example.com or (604) 990-6224