Breakfast with Chef Rob Feenie
Monday, June 13, 2011 from 7:00 AM to 9:00 AM (PDT)
Vancouver, British Columbia
Chef Rob Feenie, Food Concept Architect, Cactus Restaurants Ltd.
Breakfast sponsored by Saputo
Chef Rob Feenie will speak at 8 am on the business of being a chef and the ever-increasing importance of promotion in enhancing the profile and success of both chef and restaurant.
7:00 to 8:00 am - Breakfast, Mix and Mingle
8:00 - 8:30 am - Chef Rob Feenie
8:30 - 9:00 am - Breakfast and Networking
International Morning Pastries
Binner Marketing Artisan Breads
Mini Muffins, Croissants, Danishes, Walnut and Cranberry Pound Cakes,
Bagels, Local Preserves, Honey and Sweet Butter
Bremner Foods Blueberry Compote, Apple and Cinnamon Compote, Whipped Cream
Candied Walnuts, Maple Syrup and Fresh Berries
Farm Fresh Omelets
Bacon, Ham, Windset Farm Vegetables, Saputo Cheese,
Ponderosa Mushrooms, Asparagus, Peppers
Fresh Is Best Salsa and Guacamole
Cioffie’s Local Ham and Rain Coast Trading Smoked Salmon
McCain’s Herbed Hash Browns
Cioffie’s Bacon (Smoked and Canadian Back Bacon), Intercity Sausage Links, Grilled NY Steaks
European Cold Cuts and Saputo Cheese Selections
BC Produce Marketing Fresh Fruit and Berry Display
Saputo Cottage Cheese and Yogurts
Dairyland Milk and Assorted Cereals
Happy Planet Smoothies
Bremner Foods Blueberry and Pomegranate Juice
Canterbury Coffee & Silk Road Tea
Thank you Saputo
Thank you to all our Suppliers, Partners, and Supporters
CCFCC 2011 presented by Sysco
When & Where
CCFCC Conference 2011
The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.
The Federation is a Federally Chartered, not for profit organization, and is managed by a member elected board of directors. Its membership is derived from Regional and City Branches who maintain affiliation with the CCFCC by way of charter and acceptance of National Bylaws.
The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.
CCFCC 2011 invites the world of chefs, cooks, and culinary enthusiasts to Vancouver, British Columbia, Definitely a foodies paradise.