VANCOUVER, Feb. 8, 2012 /CNW/ - This year's BC Foodservice Expo was the culinary and hospitality destination not to be missed on Jan. 29-30 at the Vancouver Convention Centre West. While restaurant customers were "Dining Out," restaurant owners and operators were at the show exploring the path to better business for 2012.
In addition to over 250 exhibit booths, the 2012 BC Foodservice Expo featured professional development seminars and the stylings of roving ambassador Chef David Adjey. Show visitors got the chance to try out new food and beverage products from B.C. and beyond, and see the latest in restaurant equipment and business solutions.
Chef competitions were presented in partnership with the Canadian Culinary Federation and the BC Chefs' Association. In addition to rewarding the talents of up-and-coming high school, post-secondary and apprentice chefs, two top chefs were crowned after multiple rounds of black box competition.
- BC Chinese Chef of the Year: Chef Kent Wong of Vancouver's Fraser Court Seafood Restaurant was the winner of this inaugural competition.
- BC Chef of the Year: Chef Jeff Kang, sous chef at downtown Vancouver's Diva at the Met. Chef Kang narrowly beat Chef Dan Craig, executive chef at EBO Restaurant at the Delta Burnaby Hotel.
Exhibitors were recognized for outstanding booth design, concept and interactivity. The award winners were D-Way Foods, C.W. Shasky, BSI Biodegradable, Ponderosa Mushrooms, PreGel and BC Informed Dining. Bosa Foods was awarded best booth in show.
Images of the show are available at www.bcfoodexpo.ca.
The BC Foodservice Expo is owned and operated by the Canadian Restaurant and Foodservices Association, one of the country's leading business associations with more than 30,000 members.
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