Three British Columbia Chefs, Icons of Industry and Education honoured.

On Saturday February 11 2006 at the annual President’s Gala held at the River Rock Casino and Resort, three of BC’s preeminent Chef Instructors were honoured with speeches of accolade and with trophies and awards.
Two of the recipients are currently teaching Culinary Arts in the Secondary school system and the third is a retired Chef Instructor who is still teaching as a TOC (substitute teacher).
John Haen, Chef Instructor at North Surrey Secondary, was given the Fred Naso Award for dedicated service to young Culinarians.
Julius Pokomandy, the “pen” behind the Chefs’ News, was the recipient of a special award for his service to the BC Chefs’ Association over and above that of a regular member. He has been the voice of the BC Chef’s for many years editing and publishing the Chefs’ News and developing it from a six or seven page newsletter to a 35 page glossy magazine.
The 2006 Chef of the Year award was presented to a man that has done so much for Culinary Education in British Columbia. The “French Chef”, the bastion of Culinary Arts education, and like the other two gentlemen named above a grandfather of Culinary Arts training -- Pierre Dubrulle. Our own Pierre Dubrulle is exceptionally well deserving of this award for his contribution to the advancement of Culinary Arts through the training and mentoring he has done with young Culinarians.
Congratulations colleagues you are each well deserving of the accolades and praise given to each of you on at the BC Chefs” President’s Gala Ball on the evening of February 11, 2006

Terry Larsen
Chef Instructor, Enver Creek Secondary
President, Canadian Chef Educators Association
Vice President, British Columbia Culinary Arts Specialist Association
February 13, 2006




Presentation of the BC Chef’s Association 2006 Chef of the Year Award by 2005 Chef of the Year, Marcus Von Albrecht:

We are honoring tonight, a legend in the Culinary field in British Columbia and Canada. Coming to Canada as a young boy, he made his mark in the profession we love through the opening of restaurants like La Bouillabaisse Seafood Delicatessen, Le Couscous, and later Le Gavroche. Founding the Dubrulle Culinary School he made history teaching others the knowledge and expertise he so capably demonstrates. Recently on the television program ’The Next Great Canadian Chef,” Ryan Stone was asked how he started in the industry. His reply, “My high school teacher sent me on a Culinary exchange to Germany and he can be credited for my success, seeing my talent and mentoring me on the way.”
Today this man teaches Culinary Arts at Samuel Robertson Technical Secondary (formerly at Thomas Haney Secondary) and with his wife Bonnie also operates a Bed and breakfast and offers cooking classes at Fleur de Sel.
Help me welcome, ladies and gentlemen, the man I have admired through the years, the British Columbia Chef of the Year for 2006 -- Pierre Dubrulle.




Presentation of the Fred Naso Award to John Haen by Chef Michael Pinter:

The Culinary Arts program at North Surrey Secondary was initiated nearly 24 years ago. This Teacher Chef has been heading the program for the past 20 years. in the course of those 20 years, scores of students have passed through the North Surrey Culinary Arts Career Prep option. These students have attended Culinary Art shows in Portland, Seattle, Vancouver, and Victoria. The program maintains an active program of “catering services” to the main school, special events, and to the surrounding elementary schools. In addition, the students in the program have been involved in supplying food to athletic banquets, weekend tournaments, Rotary breakfasts, and Rotary sponsors Seniors’ Christmas Dinners.
The North Surrey Culinary Arts program has taken on a role as a provincial leader providing the following competitions:

• the Provincial gingerbread competition is moving into its 24th
year at North Surrey Secondary.
• the Nestle’s Chili cook-off will be held at North Surrey Secondary
this year.
• every second year the north Surrey Secondary Culinary Arts
students attend the World Culinary Arts Festival in Singapore.
• the provincial Lard Sculpture Competition now being held at Enver
Creek Secondary (formerly at Frank Hurt Secondary) this year.
For 15 years North Surrey has been an active competitor in this
event.

As with most successful programs, the Chef at North Surrey is the source of many of the programs achievements. Our chef received extensive training in Europe and joined the school district after running the successful Rail Car Restaurant in Gastown in Vancouver and the equally successful Holland bakery and Delicatessen.
Chef Haen is a member of the Canadian Culinary Federation and is past president of the B. C. Teaching Chef’s Association. In 1982 Chef Haen received the Canadian Food Service Executives Association’s Award for “Outstanding Achievement in the Food and Hospitality industry” at the 12th Annual BC Leadership night.
Chef Haen was also:
• treasurer of B. C. C. A. for 2 years in the 80’s
• temporary president of BCCASA for half a year
• supported of fundraisers
• many times member of the BC Chefs’ Audit committee
• supporter of the latest Healthy Chef fund raising event
• recently received the McCormick Award from the Canadian
Association of Food Service Professionals
• respected and valuable member of the British Columbia Chefs’
Association

Ladies and Gentleman Mr. John Haen, the 2006 recipient of the Fred Naso
Award from the British Columbia Chef’s Association.




Presentation of the Special Award from the BC Chefs’ Association, the “Thank You for Over and Above Reward,” given by the Board of Directors for outstanding service to the Association. The award was presented to Julius Pokomandy for his many years of service in communications for the BC Chefs’ in addition to the many years he has served on the Board in various positions.
Julius was presented this award by the current President of the BC Chefs’, Edgar Rahal.
Quoting from Julius’ extensive curricula vitae Edgar mentioned many of the multitude of accomplishments and achievements the Julius has amassed over 30 years in the Hospitality and Education fields:

Education and Memberships:
• 23 years as Chef Instructor at South Delta Secondary, retiring in 1998
and now substitute teaching in Surrey and Delta
• syndicated columnist and free lance writer for many local
newspapers, provincial and national magazines
• Cook apprenticeship at the Fairmont Empress Hotel Victoria 1960-63
• 1961 High School Diploma by correspondence
• 1970 Trades Qualification - Cook
• 1971 BC History and Economics, UBC
• 1972 Education Certificate, UBC
• 1978 Certified Chef de Cuisine Certification
• 1980 Post Graduate Studies, Western Washington University
• Life member BCCASA, 2002
• Life Member Canadian Culinary Federation, 1998
• Life member BC Chefs, Association, 1998
• President Canadian Chef Federation of Chefs and Cooks 1994-1996
• Chairman of the Board Chef Federation of Chefs and Cooks 1996-1998
• President, BC Chefs’ Association, 1985-1990

Awards:
• President’s Medal, All Japan Cooks Association, 2002
• National President’s Award, Canadian Federation of Chefs and Cooks,
1999
• President’s Medal, American Culinary Federation, 1992
• Sandy Sanderson Communications Award, Canadian Federation
of Chefs and Cooks, 1991
• Chef of the Year Award, BC Chefs’ Association, 1991
• Governor General’s Community Service Medal, Governor General
of Canada, 1991
• Venesz Jozsef Award, Hungarian Chefs’ Association, 1989
• Lifetime Achievement Award, Canadian Culinary Federation, 2004

Julius came to Canada as a young man after the Revolution in his native Hungary and accomplished all the above with determination and panache. He has been an avid supporter of the BC Chefs’ Association for many, many years, serving as President the Association and as Editor of of the Chefs’ News. Julius Pokomandy, the “pen” behind the Chefs’ News, was the recipient this year of a special award for his service to the BC Chefs’ Association over and above that of a regular member or as a Board member. He has been the voice of the BC Chef’s for many years, editing and publishing the Chefs’ News and developing it from a six or seven page newsletter to a 35 page glossy magazine.

Ladies and Gentlemen, Julius Pokomandy -- Chef, Educator, Author, and Editor.

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