Review of BC Conference 2008 (The views in this article do not represent all of the membership)

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This conference is the one to match! The members in BC are so fortunate to have the infrastructure in the province that provides hospitality locations and venues for all tastes. Reviewing the Slowfood Movement and tracking the activity of that practice was interesting, exciting and challenging. Our conference took on this theme and did not dissapoint us as it met and exceeded our expectations. We were privy to growing and brewing techniques and introduced to purchasing methods used by people engaged in the slowfood movement. Our various hosts were gracious and vibrant in the presentation of locally produced products that were taken to the table and presented to us in a myrid of ways that tantilated our taste buds and prodded our conscience to refute the acceptance of the dull and mundane. A trip to a goat farm turned into an opportunity for us to investigate a variety of cheeses and butters that invigorated our gourmet pallets and challenged our norms. At the goat farm we conversed and compared tastes and textures that were undoubtably created with love, care and professionalism.

At University College of the Fraser Valley we were able to view the latest technology in Automotives, Electrical wiring and woodworking. We also engaged in several workshops that defined and explained the profitibility for students and instructors engaged in the Slowfood Movement.

On Friday evening we had dinner at Chilliwack Secondary School hosted by Chef Terry Mc Dougall and his students. We were presented with a splendid fusion of local produce that was cooked with lots of thought and vibrance and our taste buds and eyes were not dissapointed.

In the spirit of BC we were blessed, even iniatiated to accept the quality of food and environment that is part of the Slowfood Movement in this paradise in Canada. Moving to the Limbert Mountain Farm that has been in the same family for over a century we saw first hand their growing techniques for a variety of organic herbs, outstanding garlic and other plant products. I was especially pleased to see a couple of well nurtured fig trees sporting early fruit. The farm was perched on the coutees of a mountain where we had lunch that packed a punch in its simplicity and audacious textures and fresh tastes. The foods impetuosity was daring and provocative in its mere use of fresh herbs grown in the ripe BC climate. Lunch at the herb garden was a meuniere of the land a fragrant expression of freshness, a return to the earth and a more quaint way to conduct business especially for chefs and culinary advocates. The quest for engagement in the Slowfood Movement is being developed and found for a myrid of reasons but none are more bold than in the kitchen brigades thrust at the Ramada headed by Chef Michael Traquair. His brigade take turns in bringing in locally grown products which they pick up on the way to the kitchen on their own time without commission. The reward for the guest was in the fact that the kitchen brigades' food reflected a professionalism and care as it was transferred onto the guests plate. Their food was excellent in its presentation and invigorative flavours. Their staff were ambasadors of the hospitality industry and a credit to the establishment and ambassadors of the current Slow Food Movement. This kitchen is practising a movement that is a must for the times as we engage in conservation and healthy food choices.

Overall this convention was highly educational and a time to connect with peers and associates involved in the food service industry and educational establishments. The BC organizors are to be congratulated for providing us with such a rewarding conference.

This review does not endorse the views of the association (CCEA), it is just one opinion and is for enquiry only.

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