Vancouver, June 28, 2011 — Members of Junior Culinary Team Canada – all Vancouver Community College chefs – fly to Ottawa today for the culinary opportunity of a lifetime. They will cook a Canadian-inspired feast for William and Kate at the couple’s first dinner of a nine-day royal tour of Canada.
“When I found out we’d be cooking for royalty I was at a loss for words,” says 21-year-old chef Arielle Schwab – a native of Abbotsford – who admits she’s a little nervous. “I feel like I’ve won the lottery.
The team of VCC chefs head to the nation’s capital on June 28 and will spend two full days prepping at Government House. The royal couple will be served delicacies from across the country such as Yukon Arctic char, Newfoundland and Labrador spruce tip smoked oysters, Alberta yak, Outaouais quail eggs and Salt Spring Island goat cheese. The menu items developed by Louis Charest, Executive Chef of Government House, represent different regions of Canada.
“We are honoured and thrilled,” says John-Carlo Felicella, team manager, award-winning chef, and VCC culinary arts department head. “This is an extraordinary opportunity for these young chefs in advance of the Junior Culinary Olympics in Germany next year.”
The dinner will be served in the garden of Government House on the evening of June 30, following William and Kate’s visit to the National War Memorial and Rideau Hall.
Media contact:
Karen Wilson
Communications Manager, Vancouver Community College
Tel: 604.871.7429
Email: kwilson@vcc.ca
