Nobuyo and Michael Stadtlander will be hosting the first Canadian Chefs' Congress at Eigensinn Farm

    Canadian Chefs' Congress - September 21 & 22, 2008

    TORONTO, July 3 /CNW/ - This exclusive biennial event, scheduled for
September 21st and 22nd, 2008, is a celebration of the unique food cultures of
our country. This year's Congress will bring together over five hundred chefs
from across Canada. Participants will savour an exceptional showcase of
regional cuisine, while also learning about the sustainable production
practices that make it all happen.
    The conference will begin with an opening ceremony introducing the chefs
and the Eigensinn Farm landscape to one another. After the ceremony,
celebrated Canadian chefs from each province and territory of Canada will
create "The Best of the Country": a culinary masterpiece composed of regional
delicacies. Each meal will be supported by wines from Canadian producers.
    Keynote speakers will set the academic tone for the conference by
establishing panel discussions on subjects such as genetically modified
organisms (GMOs) and other key points related to our distinct Canadian food
culture. International bestselling author Jeffrey M. Smith, a leading
spokesperson on the health dangers of GMOs will be addressing the congress.
Chef Robert Clarke from C Restaurant in Vancouver will be addressing
sustainable aquaculture.
    As day one comes to an end "Midnight Kitchens" manned by noteable Ontario
chefs including Michael Stadtlander, Jamie Kennedy of Jamie Kennedy Wine Bar,
Anthony Walsh of Canoe, Lino Collevecchio of Via Allegro, Daisuke Izutsu of
Kaiseki Sakura, Mark Cutrara of Cowbell, Scott Miles of Grey County Meats,
Kevin McKenna of Loyalist College and Adam Colquhoun of Oyster Boy will
provide late night feasts for those who have lasted beyond the well known
Canadian musicians, early evening bonfire and a spectacular firework finale by
Adam Colquhoun of Oyster Boy.
    On the second day of the congress, a breakfast highlighting artisinal
Grey County products will be prepared under the guidance of Chef John Higgins
and the students of George Brown Chef School. The students and instructors of
Georgian College and Loyalist College will be providing support throughout the
    Following breakfast, authorities in the fields of contemporary cuisine,
food security, biotechnology, conservation, sustainable agriculture and
responsible aqua culture will present a series of ten workshops in the
sculpture gardens designed and built by Michael and his apprentices for the
2005 Heaven on Earth project.
    Later that day, chefs from Niagara, Prince Edward County and Pelee
Island/Lake Erie North Shore will create the "Ontario Harvest Feast". This
event will celebrate the emerging food and wine culture from all three of
Ontario's recognized VQA wine regions, highlighting their wines and local
    The 2008 Canadian Chefs' Congress will bring together the expertise of
chefs, producers and supportive communities, promising to become an important
think tank for our country's culinary future. Michael and Nobuyo see this
congress as the beginning of a twenty-six year series that will travel to each
province and territory across the country. Each edition will be hosted by a
venue that typifies that region's distinctive culinary practices and products.
    The confirmed participating chefs are: Vikram Vij (Vijs' in Vancouver,
British Columbia), Scott Pohorelic (River Cafe in Calgary, Alberta), Remy
Cousin (Calories Restaurant, Saskatoon, Saskatchewan), Tristan Foucault (Oui
Bistro, Winnipeg, Manitoba), Michael Daquisto (529 Wellington, Winnipeg,
Manitoba), Ross Fraser and Simon Fraser (Fraser Cafe, Ottawa, Ontario), Chris
Aerni (Rossmount Inn, St. Andrews, New Brunswick), Craig Flinn (Chives
Restaurant, Halifax, Nova Scotia), Gordon Bailey (Lot 30, Charlottetown, PEI),
Jeremy Charles (Atlantica Restaurant, Portugal Cove, Newfoundland), and Pierre
LePage (L'Heritage Restaurant, Yellowknife, NWT).
    In addition to the Congress festivities four invited chefs representing
The Yukon Territory, Northwest Territories, Nunavut and Newfoundland and
Labrador will participate in "Canada North." This event will take place during
the week leading up to the Congress and will be held at four separate
restaurants in the Toronto/Singhampton area (David Chrystian/Chez Victor,
Anthony Rose/The Drake Hotel, Paul Boehmer/Rosewater Supper Club, Jonas
Stadtlander/Haisai) with each chef highlighting products and techniques from
his home province. The aim of "Canada North" is to promote truly regional
cuisine and the distinct challenges of sourcing local food products in
Canada's most northern provinces and territories.
    The Canadian Chefs' Congress is an exclusive event devoted to the
enjoyment and preservation of Canadian food culture. The Congress is an
opportunity for chefs and food producers to meet and taste all that Canada has
to offer in a beautiful natural setting!


    The Canadian Chefs' Congress connects chefs to our land, in solidarity
with farmers, fishers, gardeners, foragers and all artisanal food producers.
It is a biennial gathering of chefs from across our country that reinforces
the passion and integrity of the Canadian food culture.

For further information:

For further information: regular updates and online registration:; For more information, please contact: Michael
Dixon, Public Relations and National Liaison, Canadian Chefs' Congress, phone
(647) 999-0012,; Michael Stadtlander,
Executive Director, Canadian Chefs' Congress, phone (519) 922-2645,

Organization Profile


More on this organization

Custom Packages

Browse our custom packages or build your own to meet your unique communications needs.

Start today.

CNW Membership

Fill out a CNW membership form or contact us at 1 (877) 269-7890

Learn about CNW services

Request more information about CNW products and services or call us at 1 (877) 269-7890