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Culinary Apprentices Throw Down The Books For Kitchen Takeover And Cooking Debut

Publish Date: 02-Oct-2015

Vancouver, BC Friday, October 02, 2015

FARM TO FAIRMONT DINNER SHOWCASES HOMEGROWN TALENT AND CUISINE 

On Thursday, October 29, 28 young cooks from Fairmont Hotels in the Pacific Northwest region will strut their cooking stuff at the 10th Annual Culinary Apprenticeship dinner.  This year’s theme, From Farm to Fairmont, will pair each hotel with a supplier of their choice for an evening of homegrown talent and cuisine.

 

The culinary debut takes place at Fairmont Hotel Vancouver and begins at 5:30 p.m.  with a reception, wine wall, and bartenders from each hotel shakin’ up a specialty cocktail inspired by their farm supplier.  In keeping with the evening’s theme, a six-course long-table dinner will be served at 7:00 p.m. complemented by wine pairings and overseen by emcee Coleen Christie, anchor of CTV News at Five and CTV Noon News. Tickets are $139 per person and include taxes and gratuities. For reservations, call 604-443-1835 or email apprentice.dinner@fairmont.com.  A special Culinary Apprenticeship overnight rate of $249 per room, (single or double occupancy) is available to guests and can be booked by calling 604-684-3131 and asking for Reservations or hvc.reservations@fairmont.com.

 

The apprentices from each hotel have created dishes to illustrate their craft and profile company’s passion for sustainable, seasonal ingredients and culinary partnerships in the area.    

 

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Pop Up Reception 

Fairmont Olympic

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Fall “Vichyssoise”

Golden Beet Vichy, Raw and Pickled Fall Roots, Mushrooms, Poached Apple, 

and Neufchatel Espuma

Fairmont Pacific Rim & Urban Digs

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Yarrow Meadows Duck Tasting

Foie Gras Jack-o’Lantern, Duck Ham and Confit Terrine

Radish, Beet Jam, Pickles and Crisp Flatbread

Fairmont Chateau Whistler & Yarrow Meadows and North Arm Farms

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Portrait of Great Bear Scallop 

Iberico Wrapped Scallop, Truffled Yolk Ravioli and Watercress Jaconde

Fairmont Hotel Vancouver & Coastal Shellfish

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Duo of Dry Aged Cache Creek Beef

Porcini and Thyme“crusted” Ribeye and “On the bone” Braised Cheek,

Heirloom Carrots and Foraged Mushrooms

Fairmont Vancouver Airport & Cache Creek Beef Farm

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Apprentice-Crafted Brie, Bread and Fondue

Macaroon and Milk

Fairmont Waterfront & Golden Ears Cheese Crafters

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Empress Honey and Salt Spring Island Goat’s Cheese Cake,

Spiced Brambly Hedge Farm Apple Chutney and BC Hazelnut Snap

Fairmont Empress & Brambly Hedge Farm

 

The three-year Culinary Apprenticeship Program was launched by Robert LeCrom, (now retired) executive chef at Fairmont Hotel Vancouver, in response to an increasing shortage of trained cooks and a marked interest in culinary careers.  Since then, hundreds of certified cooks have graduated including Top Chef Canada, Matthew Stowe.

 

Usually two or three positions at each hotel are available every year and the apprentice completes 6,000 working hours which includes an annual four-week period at a community college. Training is done on a rotational basis in a variety of areas:  saucier, entremetier, garde-manger, patisserie, butchery, banquets, restaurants, purchasing, receiving and storing, and food and beverage control.  In BC, Fairmont Hotels works closely with Vancouver Community College and Vancouver Island University.

 

All apprentices are paid for their work and promoted based on performance.  Canadian participants are registered as an “apprentice cook” and receive Fairmont benefits as well as a federal government training allowance if they are registered in a post-secondary institution.  Upon successful completion, they are awarded a Red Seal Certificate and a designation of “Journeyperson Cook,” along with a Culinary Apprenticeship Certificate from Fairmont Hotels & Resorts.  

 

For interviews or backgrounders for the Culinary Apprentices, behind-the-scenes tours or advance photo opportunities, please contact Nancie Hall or Lauren Wesanko

 


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