COOKS CAMP IN BC

NVICA and cooks, chefs, and industry leaders hit the road this past fall

By Lesley Stav

THE NORTH VANCOUVER ISLAND Culinary Association (NVICA) took a road trip to Pemberton, BC in mid-September to join cooks, chefs, and industry leaders from across Canada. Organized by the Chefs’ Table Society of BC (CTSBC) and hosted by North Arm Farms (NAF), it was two full days of laughing, cooking, learning, and sharing. Despite being a small branch, NVICA stepped forward to provide the welcome lunch. The branch also encouraged its members to attend by helping to sponsor both our Young Chef and Senior Chef members.

Shadowed by Mount Currie, participants attended organized discussions around mental health, creativity, choosing the right knife, offering a living wage, and moving forward. Participants also enjoyed unique demonstrations and tastings from sturgeon and caviar to intense meat butchery.

While Chef Bill Jones led participants on a foraging expedition around the farm, Jordan Sturdy, the owner of NAF, shared his insight into the vision and evolution of the farm, helping to reinforce the respect of the participants for the farm.

The keynote speaker, Chef Normand Laprise of Toque, delivered a motivating talk about mobilizing small independent restaurants in Quebec to increase the likelihood of having a strong and cohesive voice with the government.

Organizers were on hand to help and guide, but ultimately allowed participants to create their own experience, whether interacting with each other over a game of cards or nursing the fire pit. They even provided a yoga and a Pilates session along with on-site camping.

Meals were provided by a multitude of chefs, organizations, and ad hoc groups, culminating in the last evening meal. Billed as a Staff Dinner, this meal saw a collaboration between many and was focused on the many ways to use a firepit. If a theme existed, it was the concept that staff dinner makes the best use of ingredients on hand, making the most of the space and equipment.

In the words of Chef Bernard Casavant, “I feel the end result was a resounding success. Great camaraderie, wicked food, beautiful location, interesting speakers, and a ton of new contacts, renewed contacts, and anticipation for the next one!”

Visit www.cookscamp.ca for more.