News & Events
Michael John Lamppu October 1, 1958 - July 4, 2015 It is with sadness & heartbreak we announce the passing of Mike. Mike was born in East Vancouver and was always proud of his beginnings on the east side. He was an extremely talented and gifted chef and was one of the top ranked apprentices in Canada. He started his career at the Westin Bayshore and his diverse career took him to Switzerland, Norway, Siberia, Iqaluit, Campbell River and a number of hotels & restaurants in Vancouver, including the Four Seasons, Bridges and Joe Fortes. He adored his three children - Natalie (Chris), Jason (Leah), Spencer (Corinne), two grandchildren - Benny & Austin, mother Anneli, brother Martin, sister Monica (Rick), niece and nephew, Jennifer & Justin, many aunts, uncles and cousins in Canada and Finland.
He is predeceased by his father, John Toivo Lamppu and grandmother, Tyyne Lamppu. Mike was loved by his family and friends and we will all miss him very much. Celebration of Mike's life will take place at the Emmaus Lutheran Church, 6344 Sperling Ave, Burnaby on Friday, July 17 at 11:00 am. In lieu of flowers, a donation in Michael's memory to the BC Chef's Association would be appreciated.
BCCA SPECIAL GENERAL MEETING
Location: Executive Plaza Hotel Coquitlam
405 North Rd. Coquitlam, BC
Date: Tuesday, July 21, 2015
Topic: Mediation fees amount agreed to be paid by BC Chefs' Association
Chef jacket with mesh, long or short sleeve, colour: white $40
Chef jacket long or short sleeve, colour: black $38
Logo embroidery charge on 3 locations - collar, sleeve & chest: $15
(taxes not included)
(long sleeve samples)
Student Recipe Competition
Salad or soup, beverage or breakfast, we want to see Canadian culinary students' flair with the pear!
Students are encouraged to create a pear recipe that tantalizes our taste buds, and if it does, we'll sing their praises!
Five regional finalists will be selected to compete in Montreal for the $2,500 Grand Prize on April 14, 2015!
A finalist will be selected from each of the following five regions: British Columbia (including Northwest Territories), Prairies (Alberta,Saskatchewan, Manitoba), Ontario, Quebec, Maritimes (New Brunswick, Nova Scotia, Newfoundland/Labrador, P.E.I)
Only one will win the prestigious Grand Prize!
The Grand Prize winner will receive $2,500 (US) and their school will win $500 (US) for supplies or its general tuition scholarship fund. The four finalists who compete in Montreal but are not selected as the grand prize winner will each receive$1,000 (US) and their school will be awarded $300 (US) for supplies or its general tuition scholarship fund.
A panel of judges will evaluate the recipe submissions on the following criteria:
Pears - Does the recipe use an appropriate amount of Green Anjou, Red Anjou, or Bosc varieties of USA Pears so that the flavour is identified when tasted?
Canadian-Grown Ingredient - Does the recipe showcase at least one Canadian-produced protein or produce item or dairy product, etc. that complements the pears in your recipe?
Creativity - Is the recipe creative and unique?
Mechanics of the Recipe - Does it work? Does it taste good?
Appearance - Does the dish look appetizing?
Inspiration - Does the dish have the capability to inspire?
Don't delay! Entries are due March 2, 2015!
Enter online atwww.usapears.org/excellence.aspx!
CONNECT Food Drink Lodging Trade Show
Wnen - October 18-19, 2015
Where: Vancouver Convention Centre West, Exhibit Hall C
Western Canada's largest restaurant, foodservice and hospitality trade show. Bringing together lodging, liquor and restaurant professionals under one roof to showcase the best and newest products and trends. This is the annual event that allows you to network with your industry colleagues in all segments of the industry.
Check out the new that has been developed by the Informed Dining Program. The module was created as an online learning tool to help chefs and small restaurant operators learn how to standardize their recipes. A series of videos hosted by Chef Marcus von Albrecht will guide you through the steps involved in creating a standardized recipe.
Standardized recipes have many benefits such as:
- Consistent Food Quality
- Food Cost Control
- Labour Cost Control
- Predictable Recipe Yield
- Consistent Nutrient Content