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
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
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
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