VCC chefs cook Canadian-inspired feast for William and Kate

VANCOUVER, June 28, 2011 /CNW/ - Guess who's coming to dinner?

Members of Junior Culinary Team Canada - all Vancouver Community College chefs - fly to Ottawa today for the culinary opportunity of a lifetime. They will cook a Canadian-inspired feast for William and Kate at the couple's first dinner of a nine-day royal tour of Canada.

"When I found out we'd be cooking for royalty I was at a loss for words," says 21-year-old chef Arielle Schwab - a native of Abbotsford - who admits she's a little nervous. "I feel like I've won the lottery."

The team of VCC chefs head to the nation's capital on June 28 and will spend two full days prepping at Government House. The royal couple will be served delicacies from across the country such as Yukon Arctic char, Newfoundland and Labrador spruce tip smoked oysters, Alberta yak, Outaouais quail eggs and Salt Spring Island goat cheese. The menu items developed by Louis Charest, Executive Chef of Government House, represent different regions of Canada.

"We are honoured and thrilled," says John-Carlo Felicella, team manager, award-winning chef, and VCC culinary arts department head. "This is an extraordinary opportunity for these young chefs in advance of the Junior Culinary Olympics in Germany next year."

The dinner will be served in the garden of Government House on the evening of June 30, following William and Kate's visit to the National War Memorial and Rideau Hall.

About Junior Culinary Team Canada members cooking for William and Kate:

Junior Culinary Team Canada is made up of former and current students of the culinary arts program at Vancouver Community College. In 2010, the team won a national competition (Canadian Culinary Federation) earning the right to represent Canada at the Junior Culinary Olympics in Germany in October, 2012.

Team manager: John-Carlo Felicella, VCC culinary arts department head, 2010 Canadian Chefs Federation Chef of the Year, Culinary Team Canada coach 2005-current

Team coach: Tobias MacDonald, executive chef at LaBelle Auberge Restaurant in Ladner, B.C., will represent the Americas at the Global Chefs Challenge in South Korea in May, 2012

Tyson Gee, 23: raised in Coquitlam, B.C., VCC Culinary Arts Student of the Year

Jasper Cruickshank, 22: raised in Vancouver, B.C., SeaChoice for the Love of Fish competition bronze medallist

Arielle Schwab, 21: raised in Abbotsford, B.C., 2008 Eat! Vancouver competition gold medallist, 2009 Skills Canada gold medallist

Support members: Daniel Davyduke, 26: raised in Chilliwack, Santiago Cuyugan, 19: raised in Philippines/ Vancouver; Pastry Arts program


Image with caption: "Left to right (Santiago Cuyugan, Team manager John-Carlo Felicella, Team coach Tobias MacDonald, Tyson Gee, Arielle Schwab, Daniel Davyduke, and Jasper Cruickshank. (CNW Group/Vancouver Community College)". Image available at: http://photos.newswire.ca/images/download/20110628_C9620_PHOTO_EN_01.jpg

SOURCE Vancouver Community College

For further information:

Media contacts:

Karen Wilson       Elizabeth Thomson
Communications and marketing    Communications and marketing
604.871.7429 or 604.612.2653    604.871.7152 or 604.341.8748
kwilson@vcc.ca      ethomson@vcc.ca

 

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