March 2017
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Chefs' Newsletter


News & Events

News & Events


A New Voice - Chef Rod Butters

Introducing Chef Rod Butters



 Healthy Chef Competition


Order Form

Date: March 22, 2017

Location: The Hyatt Regency Vancouver

Regency Ballroom - 3rd floor

Business Attire


6:30pm Showcase

6:30pm No host bar

7:30pm Dinner



BC Chefs Association Honour International Chefs Day by Providing Lunch on the Downtown East Side


On Thursday, October 20, 2016 dozens of British Columbia’s chefs will celebrate International Chefs Day by serving lunch to the homeless and hungry in Oppenheimer Park from 11:30am to 1:30pm. Chef’s associations all around the world and across Canada celebrate their craft on this designated day by giving back to their communities, and coming out of their kitchens to donate their time.

The British Columbia Chefs Association encourage the public to come and join both junior and professional chefs preparing food for the less fortunate, and anyone who wishes to share a specially prepared meal to join their luncheon. Oppenheimer Park is located at 400 Powell Street in the Downtown Eastside of Vancouver.

Chef Jeffery Young, President of the British Chefs Association, thanks the generous donations from Vancouver Community College students and faculty, the B.C. Produce Marketing Association, Sysco Vancouver, Trimpac, Cheemo Foods and all the other generous local suppliers who donated food and products to make this event a great success.  

About The British Columbia Chefs' Association The British Columbia Chef’s Association was founded by a small group of dedicated chefs in July, 1958.  The organization is dedicated to educating junior members and upgrading skills of regular members. Annual scholarships are also awarded to deserving students who distinguish themselves in the culinary field in institutions throughout the Lower Mainland. 

For more information about the BCCA or for joining, please email This email address is being protected from spambots. You need JavaScript enabled to view it.

Press Enquiries Jeffrey Young regarding International Chefs Day 604-655-1122 This email address is being protected from spambots. You need JavaScript enabled to view it.


Press Release






Haiti Hurricane Matthew Disaster Appeal



Hurricane Matthew -the most powerful Caribbean hurricane in a decade; category 4 with wind speed of 200kph has lash across southern part of Haiti. The Hurricane leaving villages with several feet of water and killing more than 300 people, it has caused widespread devastation, destroying homes and displaying thousands of children and families. 350,000 people are now in URGENT need of assistance.World Chefs Without Boarders is appealing YOU chefs around the world to donate generously to the account of Worldchefs (WACS) below. WCWB is collaborating with Haitian Culinary Alliance in US an affiliate of Alliance Culinaire Haitieane are making a relief effort by cooking hot meals to the relief workers, victims and children that are desperate in needs with the help of disaster agencies. Beside food and drinking water victim also dire need of hygiene kit, blanket. Our WCWB committee Ray McCue of US and Cornelia Volino of Canada will coordinate the relief effort of WCWB.Please Donate by using the following link: 

Thank you

We are chef, we have no border                                                                

Willment Leong Chairman – World Chef Without BordersVice President – Thailand Chefs AssociationFounder Chairman - Thailand Culinary Academy

Willment Leong                          

This email address is being protected from spambots. You need JavaScript enabled to view it. (WCWB Chairman)


Full Press Release






The Informed Dining Program’s Recipe Standardization Module

Check out the new Recipe Standardization Module (RSM) 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

The Recipe Standardization Module (RSM) can be accessed through the Informed Dining website:   www.informeddining/rsm