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DUNCAN LY | JUNKO SADAHIRO | ANTONIO (TONY) BOTELHO, C.C.C. | REGGIE SIM, C.C.C. | PATRICK TURCOT | PATRICK GAYLER | SCOTT ARDS | CHRIS THOMSON, C.C.C. | MARTIN HEUSER | ROSS MUNRO | CHARLES PARKER | BISHWA PATI | TARA PLISCHKE | EMMANUEL DAVID | VINOD VARSHNEY | CLAYTON FOLKERS | BRAD HOREN | LLOYD WINTERS | MAX LABHARDT | RESTITUTO MENDOZA | JASON SACHKO | DOUG OVERES | MATTHEW BATEY | SIMON SMOTKOWICZ, C.C.C. | FRED ZIMMERMAN, C.C.C.

DUNCAN LY

Executive Chef
The Hotel Arts
Calgary, Alberta

Duncan Ly grew up in Lethbridge, Alberta. After finishing high school, he moved to Tofino, British Columbia, in search of adventure. Duncan’s culinary career began in 1996 at The Wickaninnish Inn, a Relais & Chateau hotel and restaurant. It was here that he developed his great love and passion for the industry and the dedication that motivates him to constantly increase his knowledge about food and cooking.

After three years at The Wickaninnish Inn, Duncan moved to Vancouver to further his career at the highly acclaimed restaurant Diva. There he honed his skills under the mentorship of Chef Michael Noble, completing a three-year apprenticeship while taking culinary studies at Vancouver Community College, where he achieved top honours.

The opening of Catch Restaurant in Calgary in May of 2002 provided Duncan with the perfect opportunity to rejoin his family in Alberta and to continue working with Chef Michael. Duncan worked as a senior line cook for one year in the dining room at Catch before being promoted to the position of Restaurant Chef, which he held for over two years.

Feeling the need for further growth, Duncan accepted the Executive Chef position for the new Elbow River Casino. Directly involved with the concept and design of the kitchen and restaurant, Duncan also successfully led a brigade of 25 cooks. With hard work and determination, Duncan took the cuisine to new levels.

In 2005, with the wisdom gained from managing an opening, Duncan took on the unique role as Executive Chef of Calgary’s first boutique hotel, The Hotel Arts.

During his career, Duncan has entered many competitions, always finishing at the top. The most notable accomplishment was winning the prestigious Karl Schier Competition as top Vancouver apprentice of 2000. Duncan’s next competed as an apprentice with talented Chef Andrew Springett; they won the Canadian national selection, earning the right to represent Canada at the Bocuse d’Or, an international competition held in France.

Clean, uncomplicated and flavourful food is Duncan’s philosophy, an approach that he expresses each day at The Hotel Arts and that he promotes as a support member of Culinary Team Alberta.

Contact Information:

The Hotel Arts
119 - 12th Avenue SW
Calgary, Alberta T2R 0G8
Phone: (403) 266-4611
Email: Duncan Ly

JUNKO SADAHIRO

Hyatt Regency Calgary
Calgary, Alberta

“Cooking encourages me to grow and learn new things.” That sums up Junko Sadahiro’s passion, and the motivation behind her professional development as a chef.

In 2003, Junko undertook apprentice cook training at the Northern Alberta Institute of Technology in Edmonton. Following stints at The Westin Hotel and the Shaw Conference Centre in Edmonton, Junko completed her apprentice cook training at the Southern Alberta Institute of Technology (SAIT) in Calgary while working at the Calgary Golf and Country Club and then the Hyatt Regency Calgary. Along the way, Junko won the Alberta Culinary Challenge Apprentice of the Year competition in 2004, earned her Red Seal and journeyman certificates in 2005 and received the Fred Balmer Memorial Scholarship in recognition of her achievement in the SAIT program.

Cooking was always Junko’s favourite thing to do — and now she gets to do it every day as her job. She loves to eat, to try different ethnic cooking, to cook something she’s never made before. Always keen to learn more about cooking and food, Junko has worked both in the kitchen and in the pastry side of food preparation. In 2006, she started a second apprenticeship, in baking, at SAIT, partly to further her knowledge for team competition.

Junko counts herself fortunate to have worked with Culinary Team Alberta over the years on various fundraising dinners and to have competed with the Culinary Team Alberta Student Team at the World Culinary Olympics in Erfurt, Germany in 2004. She credits seeing the commitment, dedication and time demanded of the chefs on the professional team with inspiring her to work harder and set higher goals for her career.

Quick to learn techniques and pick up trends, Junko sees international competition as an opportunity to hone her abilities and skills, and see the new culinary developments, practices and styles of some of the best chefs in the world. Beyond her well-rounded culinary experience, and particular strength in pastry, Junko’s positive attitude and perseverance are a great addition to the team.

Challenging herself, pursuing culinary excellence and reflecting what she learns in her work are Junko’s greatest reward — and motivation.

International Competition Resume

2006

Luxembourg

Team Alberta

Member

Gold, Second Overall

Contact Information:

Hyatt Regency Calgary
700 Centre Street S
Calgary, Alberta T2G 5P6
Phone: (403) 537-4445
Email: junkosadahiro@hotmail.com

ANTONIO (TONY) BOTELHO, C.C.C.

Chef
Edmonton, Alberta

Born on the lush islands of Azores, Tony Botelho came to Canada as a teenager with his family. Upon arrival, his father fell ill and Tony became the primary breadwinner for the family of eight. He took a cook apprentice job and so began his career in the culinary world.

Tony completed the Red Seal Certification in 1990 and continued to further his education through advancement courses at George Brown College in Toronto, Ontario and successfully challenging the Certified Chef de Cuisine designation in 2003.

After becoming well versed in many aspects of the industry from managing his own catering business and running his own restaurant, Tony accepted an opportunity to become an Executive Chef in London, Ontario. Following positions at a Howard Johnson Hotel and at The Hilton Hotel London, he became Executive Chef at the Four Points by Sheraton, then Executive Chef at The Westin Edmonton in 2005. Since leaving the Westin, Tony is running his own consulting firm and looking forward to new horizons.

Tony was an active member of the culinary profession in London, Ontario serving as Education Chairman and, later, President of the London Branch of the Canadian Culinary Federation Fédération Culinaire Canadienne (CCFCC), where he oversaw the Certification of seven individuals. Today, he continues to be an active CCFCC member as 1st Vice-President (in charge of Education) of the Edmonton Branch.

Contribution to his profession was recognized in 2004, when Tony was named Chef of the Year for the Central Region of Canada. He has also had the honor of cooking for Her Royal Highness, Queen Elizabeth II upon her visit to Edmonton for the province’s 100th anniversary in 2005.

Tony’s rich Portuguese heritage complements his culinary education, and hints of his childhood food experiences can be found in every dish served. As a professional Chef de Cuisine and leader, he continues to foster the development of both himself and fellow chefs as a support member to Culinary Team Alberta.

Contact Information:

16221 – 49 Street NW
Edmonton, Alberta T5Y 3H5
Phone: (780) 406-2735
Email: Antonio Botelho

REGGIE SIM, C.C.C.

Sous Chef
Northlands Agricom
Edmonton, Alberta

As a young cook with the Singapore Armed Forces, Chef Reggie Sim discovered he had an aptitude and keen interest in food. When he left the army in 1970, it was an exciting time of growth in the Singapore tourism and hotel industries, so Reggie decided to enrol in the Ministry of Education’s newly opened Hotel and Catering Training School.

Following his apprenticeship at the prestigious Singapore Mandarin Hotel, Reggie eagerly took advantage of opportunities to hone his culinary skills and see the world. He moved up the cooking ranks working at the Princess Hotel in Bermuda, the Hyatt Hotel in Singapore and finally, in 1976, the Quebec Hilton Hotel in Canada. In 1977, when the Westin Hotel in Edmonton lured Reggie west with the offer of a Senior Sous Chef position, he decided to call Alberta home.

Through the 1980s, Reggie worked as Executive Sous Chef at the Edmonton Inn, the Westin Hotel and the Edmonton Convention (now Shaw Conference) Centre. During that time, he also earned his Chef de Cuisine Certification. Reggie was the Executive Chef at the Holiday Inn Crowne Plaza from 1991 to 1993, then the Executive Chef at the Fantasyland Hotel, returning to the Shaw Conference Centre as Executive Sous Chef. Following several years as chef/owner of his own restaurant, Reggie joined the Northlands Agricom as Sous Chef in 2001. In those same years, Reggie was establishing his culinary credentials not only as a chef, but also as a competitor.

Two years after moving to Edmonton, in 1979, Reggie entered his first culinary competition and walked away with gold and silver medals for his cold buffet presentations. By 1984, his talents had earned him the opportunity to represent Alberta at the World Culinary Olympics in Frankfurt. He won a silver medal his first time out.

Reggie’s specialty was, and continues to be, the creatively demanding individual competitor categories. Cold buffet, hors d’oeuvre, cold kitchen and hot kitchen presentations, fat sculpture centerpieces — between 1984 and 1992, Reggie did them all and won top honours at four international and five regional Canadian competitions. He continues to share his enthusiasm and knowledge as a support member of Culinary Team Alberta.

International Competition Resume

1984 1988 1990 1992

Frankfurt  Frankfurt Singapore Frankfurt

Team Alberta Team Alberta Team Alberta Team Alberta

Individual Individual Individual Individual

Silver Gold/Gold Silver/Silver Gold/Bronze

Contact Information:

Northlands Agricom
Box 1480
Edmonton, Alberta T5J 2N5
Phone: (780) 471-7282
Email: Reggie Sim

PATRICK TURCOT

Executive Chef
The Fairmont Hotel Macdonald
Edmonton, Alberta

Born in Québec City, the future Chef Patrick Turcot was already showing his culinary inclination at the age of five, when he ordered escargots. By the age of 15, he recognized his passionate love of good food and wanted to produce it.

Patrick brings over 10 years of hospitality experience to his current position of Executive Chef at The Fairmont Hotel Macdonald in Edmonton, most of it gained in his home province.

After completing his apprenticeship at the Ritz Carlton in Montreal in 1990, Patrick went to the Chateau Champlain for a year, moved on to Fairmont Le Chateau Frontenac, and then the Stoneham Ski Hill in Stoneham, Québec in 1991. The ski hill experience whetted his appetite for even bigger hills — namely the Rocky Mountains — and Patrick became First Cook at the Fairmont Chateau Lake Louise. Québec called him back and he became First Cook at Fairmont Le Chateau Frontenac.

During these years, Patrick also graduated from College Ahuntsic in Montreal with a diploma in Human Sciences and achieved professional diplomas in both Pastry and International Cooking from the Institut de Tourisme et d’Hôtellerie du Québec.

In 1994, Patrick joined the Radisson Gouverneur Hotel in Québec City as Sous Chef, returning to the Fairmont Le Chateau Frontenac as Junior Sous Chef later that year. In 1999, Patrick was promoted to Executive Sous Chef, a position he held until 2003. Patrick also took on the opportunity to share his experience and taught apprentice cooking at Limoilou College.

Patrick has a passion for fine wines and good food, with lucky guests at his home often being treated to his latest culinary creations before hotel guests are! His favourite foods are “simple, family-style foods” — but he also loves foie gras and Asian cuisine. Patrick’s wife, Kathy, also a chef, is from Laos and they enjoy cooking with and for each other.

Since moving to Alberta in 2003 to take up his current position, Patrick has come to appreciate the vibrant professional culinary community that has helped develop Alberta’s strong showing at international competitions. In 2005, he joined the ranks of Culinary Team Alberta as a support member.


Contact Information:

The Fairmont Hotel Macdonald
10065 – 100 Street
Phone: (780) 429-6430
Email: Patrick Turcot

PATRICK GAYLER

Saucier
Catch Restaurant
Calgary, Alberta

Competition and apprenticeship — in that order — brought Patrick Gayler to his current professional level. Pat has always liked to cook and started competing when he was 15. Not only did he want to meet chefs and see and learn as much as possible about the culinary arts, but he wanted to set himself apart from being an ordinary cook. He’s certainly been doing that.

Pat’s early interest in cooking — and the enticing travel possibilities of the career — lead him to pursue apprenticeship at The Fairmont Hotel Macdonald in Edmonton, attaining the position of Demi Chef de Partie. During his six years there, he had the privilege of cooking for Queen Elizabeth II of England and many celebrities. As well, Pat competed, participating in five Skills Canada Competitions and earning gold and bronze medals. In accepting his current position as Saucier at Catch Restaurant, Pat made the move to Calgary.

As an apprentice student at the Northern Alberta Institute of Technology in Edmonton, Pat received recognition as the Apprentice of the Year in 2004. That year, he also had his first taste of international competition as a member of the Culinary Team Alberta Student Team that won gold and silver medals at the World Culinary Olympics in Erfurt, Germany.

In appreciating and striving to master his ideal of simpler, more refined food consisting of a few complementary flavours, vibrant colours and contrasting textures, Pat’s approach consists of hard work and a 100 per cent commitment to everything that he does. In 2006, that drive and focus earned him the opportunity — and the responsibility, he adds — to represent his province as a professional chef in international competition.

Being able to learn from the world’s leading chefs and to see what they are bringing to the table is very exciting to Pat. As well, competitions help him to perfect aspects of his cooking, from organizing at the beginning of the day to cooking and presenting finished plates.

With a goal of being a hotel Executive Chef, Pat sees that the little “tricks” and knowledge picked up through competition — particularly with as one of the new chef members of Culinary Team Alberta — are the things that help distinguish and improve his cooking. And if he ends up fulfilling his other goal — one day, teaching future cooks — Pat will be able to pass on to others what he’s learned along the way.


International Competition Resume

2006

Luxembourg

Team Alberta

Member

Gold, Second Overall

Contact Information:

Catch Restaurant
100 — 8th Avenue SE
Calgary, Alberta T2G 0K6
Phone: (403) 206-0009
Email: Patrick Gayler

SCOTT ARDS

Senior Chef De Partie
Shaw Conference Centre
Edmonton, Alberta

Scott Ards credits his mother for fostering his interest in food and cooking. She cooked a wide variety of foods, influenced a good deal by German and Scottish traditions, and she encouraged Scott when he wanted to help around the kitchen. He was about 12 years old at the time. While growing up, Scott also gained insight into another aspect of the food industry: his stepfather was a major supplier to meat and processing operations, developing in Scott an appreciation for quality fresh products.

At 21, Scott was cooking professionally at an Earls Restaurant, taking on his first management position a year later. With further training, Scott quickly moved up, working at the Banff Earls Restaurant as Assistant Kitchen Manager in 1993. The following year he assisted Chef Larry and Melinda Stewart (owners of the highly regarded Hardware Grill in Edmonton), who were the project consultants for a new restaurant in Red Deer, Alberta. Working closely with Chef Larry was a great education not only in menu planning with local ingredients but also in the inner workings of a restaurant. Scott continued honing his cooking and restaurant management skills at Pacific Fish Co. and Mario’s Restaurant before deciding, in 1996, to move into a different side of the food industry.

For the next four years, Scott worked at the Canyon Creek Soup Company production facility, once again accepting greater management responsibility along the way. Prior to leaving, Scott consulted on the set up of the Hazard Analysis and Critical Control Point (HACCP) program and establishment of the operation as a federally inspected facility. As production foreman at Lilydale Foods from 2000 to 2002, Scott assisted in research and development, as well as quality assurance, for product contracts with KFC and Wendy’s Restaurants.

In 2002, Scott realized that his heart was in the kitchen and he joined a small catering business. Within six months, he was redesigning the menu as the company chef. Since being hired as an apprentice at the Shaw Conference Centre in 2004, Scott has pursued his work and training with vigour and passion. Attaining the position of Demi Chef, receiving a Canadian Culinary Federation (CCFCC) scholarship for academic achievement and assisting Culinary Team Alberta chefs have been particular highlights. Constantly look for a challenge from his leaders and peers, and competing at the international level brings a new and exciting dimension to his culinary experience.

International Competition Resume

2006

Luxembourg

Individual

Silver

Contact Information:

Shaw Conference Centre
9797 Jasper Avenue
Edmonton, Alberta T5J 1N9
Phone: (780) 421-9797, Ext. 246
Email: Scott Ards

CHRIS THOMSON, C.C.C.

Executive Sous Chef
The Banff Centre for Fine Arts
Banff, Alberta

Chris Thomson comes to cooking with an open mind — much in the way he came to his profession.

Unsure of what career to pursue after high school, Chris took his mother’s advice and enrolled in the professional cooking program at Malaspina College in Nanaimo, B.C. Having done some cooking while at school, it was an eye-opener to be introduced to the art, not just the craft, of food — and that proved to be a turning point for Chris. He credits instructor Alex Renne with inspiring that early ambition in him to become a first-class chef.

In his apprenticeship after graduation, working with Chef Hans Sauter at Banff’s Rimrock Resort from 1995 to 1997, Chris learned a further lesson that has stayed with him to this day: hard work now pays off in the future.

Since 1997, Chris has advanced from 2nd Cook at The Delta Bow Valley in Calgary to Chef de Partie at Banff Park Lodge, to Sous Chef at The Rimrock Resort Hotel then The Delta Lodge At Kananaskis, to his current position as Executive Sous Chef at The Banff Centre for Fine Arts. In 2004, Chris received his Certified Chef de Cuisine designation.

Over the years, Chris participated in several regional competitions, including Calgary’s Chaine des Rôtisseur “Jeunes Commis Rôtisseurs” Competition in 1996, the Culinary Arts Salon in Edmonton in 1998, and the Fetzer Great Beginnings Appetizer Challenge in 2002. A silver medal in Edmonton and a top-ten-finalist standing in 2002 acknowledged Chris’ abilities. More than that, it got him looking for bigger challenges to help him increase his knowledge and presentation skills in the culinary field.

International competition and its focus on the art of food was a perfect meeting ground of interest, opportunity and challenge . . . the interest that caught Chris’ attention in school, an opportunity that offered exposure to new presentations of food and combinations of flavours and techniques, and a challenge that would contribute to professional growth.

Chris approaches competition with the same attitude that he approaches his work, with an openness to learn and contribute individually and as part of a team.

International Competition Resume

2006

Luxembourg

Team Alberta

Member

Gold, Second Overall

Contact Information:

The Banff Centre for Fine Arts
Box 1020
Banff, Alberta T1L 1H5
Phone: (403) 537-4445
Email: Chris Thomson

MARTIN HEUSER

Executive Chef
The Westin Calgary
Calgary, Alberta

Martin hails from Bonn, Germany, where the family restaurant, Im Steinhaus, has been owned and operated by his family for almost 200 years. With cooking in his blood, Martin studied at Steigenberger Hotel Management School and then took his chef training at the Hotel Bristol in Bonn. His European career involved preparing meals for the King and Queen of Sweden and at Nobel Prize festivities, as well as working in Michelin-starred establishments and achieving his Master Chef Diploma. The starting point for his Canadian cooking career was at Le Crocodile in Vancouver, BC, in 1994. From there, Martin became the executive chef at The Sheraton Wall Centre Hotel from 1994 to 1999. He then spent a year as executive chef at The Westin Resort and Spa in Whistler, BC, before moving to Calgary where he has been the executive chef at The Westin Calgary since 2000. Married with four children, Martin takes time to enjoy his family, the outdoors and nature. He mixes his European sensibilities with Western Canadian ingredients and finds inspiration in the light style of West Coast cuisine. Aside from his work with Culinary Team Alberta, Martin is also a member of the Confrerie de la Chaine des Rotisseurs and a member of the Canadian Culinary Federation Fédération Culinaire Canadienne (CCFCC). In addition to his hotel restaurant being awarded the 2003 Best Hotel Dining designation, Martin has personally be recognized as 2004 Educator of the Year and 2005 Chef of the Year by The Calgary Academy of Chefs and Cooks and the CCFCC, and as 2005 Calgary Iron Chef.

International Competition Resume

2004

Erfurt

Team Alberta

Individual

Silver

ROSS MUNRO

Executive Chef
The Westin Edmonton
Edmonton, Alberta

A certified Chef de Cuisine, Ross Munro currently oversees the culinary brigade at The Westin Edmonton, one of the city’s most notable properties for society galas and keynote corporate events. While he often works behind the scenes at the 413-room hotel, he is also very visible in the community and in culinary circles across Canada. Ross is a frequent TV guest as well as a recipe and story contributor to the local and national dailies. One of his most interesting tenures prior to The Westin Edmonton was his two-and-one-half years as Executive Chef for CSIS, the Canadian Security Intelligence Service in Ottawa, the nation’s capital. When asked to divulge secrets from the vaults of CSIS, Ross honourably and graciously declines. He does, however, confirm that he has created custom menus for royalty, heads of state, diplomats, celebrities and other assorted who’s who of the Canadian political landscape. Other tenures include positions at Chateau Lake Louise (Sous-chef) and at the Hyatt Regency Calgary (Executive Sous-chef). Aside from being an active member of Culinary Team of Alberta, Ross is a member of the Confrerie de la Chaine des Rotisseurs and the Canadian Culinary Federation. With many gold medals from various culinary competitions, Ross is passionate about helping educate those who have chosen to follow in his footsteps, and boasts of one of the most successful apprenticeship programs in Canada. Favourite pastimes include golf, skiing, hockey and skeet shooting. A successful Uplands North fowl hunter, Ross has been known to ‘hunt it’, ‘bag it’ and ‘cook it’. Volunteer activities include the United Way and the Heart and Stroke Foundation. Happily married with three young children, Ross continues his busy pace at home as the resident BBQ specialist. After all, Edmonton is well regarded as the BBQ capital of Canada. Ross has been an active member of Culinary Team Alberta since 2000. Contact Information: The Westin Edmonton 10135 100 Street Edmonton, Alberta T5N 0N7 Phone: (780) 493-8936 Fax: (780) 428-1454

CHARLES PARKER

Charles Parker
Department Head - Culinary Careers / Services
Lethbridge Community College
Lethbridge, Alberta

Charles was born and raised in England. After completing his 5-year apprenticeship at Cambridge College of Arts and Technology in the UK, Charles was seconded to hone his skills at The Royal Households, working with internationally trained chefs at Buckingham Palace, Windsor Castle, Sandringham Estates, Balmoral Castle and Royal Ascot. Charles also competed in numerous Culinary Shows in Europe, including Hotel Olympia in London, England. After completing his apprenticeship, Charles joined the luxury cruise lines of P & O and travelled around the world from England to Australia and back. After coming to Canada in 1976, Charles became the executive chef at the Crowne Plaza hotel in Winnipeg, MB, and then took on a teaching job at the Red River Community College in Manitoba. In 1989. Charles moved to Lethbridge where he is an instructor in culinary arts at the Lethbridge Community College. In 2000, Charles was selected as Team Manager of Student Culinary Team Alberta, which captured the gold medal in Erfurt, Germany. In October 2003, Charles was appointed Manager of Student Mentoring Team Alberta which includes students from N.A.I.T, S.A.I.T. and Lethbridge Community College. Charles enjoys working with students and looks forward to helping the students get the best experience possible out international and national competitions. This will be Charles' fourth Culinary Olympics in the past 20 years, twice as a provincial team member and twice as a student team manager. Charles is an active member of The Southern Alberta Academy of Chefs and The Alberta Culinary Arts Foundation. Charles enjoys French Provincial cuisine, East Indian cuisine and Modern Culinary Art. International Competition Resume 1984 1988 1996 1996 2000 2004 Frankfurt Frankfurt Chicago Berlin Erfurt Erfurt Commonwealth Holiday Inns Team Team Manitoba Lethbridge Student Team Lethbridge Student Team Student Team Alberta Team Alberta Member Member Manager Manager Manager Student Mentoring Manager Gold Gold Gold Bronze Gold Gold/Silver Contact Information: Lethbridge Community College Culinary Careers / Services 3000 College Drive South Lethbridge, AB T1K 1L6 www:lethbridgecollege.ab.ca Email: Charles Parker

BISHWA PATI

Sous Chef
Shaw Conference Centre
Edmonton, Alberta

Indian-born and trained, Bishwa Pati, is currently a pastry chef at the Shaw Conference Centre in Edmonton. After completing a 3-year diploma in Hotel Management (June 1990 to April 1993) at the Institute of Hotel Management Catering Technology and Applied Nutrition in Calcutta, India, Pati worked as a trainee chef at both the Hotel Oberoi Grand and the Hotel Taj Bengal in Calcutta. At the Hotel Taj Bengal, he rose to the position of chef grade VI in pastry where he looked after various pastry duties which included weddings, promotions, the in-house pastry shop and supervision of staff. After four years at the Hotel Taj Bengal, Pati took a pastry commis position on board of P & O Cruises and worked aboard the MV Oriana working up the ranks to become the pastry chef on the Aurora, a P&O superliner. Having conquered the high seas, Pati took on a new challenge of operations manager of the Canadian franchise of Hotbreads Toronto. In 2003, Pati again took up a new challenge as a sous chef in Pastry at the Crowne Plaza-Chateau Lacombe in Edmonton before moving over to the pastry department at the Shaw Conference Centre. Bishwa Pati is an award-winning pastry chef, having won various medals for his pastry and cake decorating skills in India. In October 2004, Pati will compete in his first international culinary competition as a member of Culinary Team Alberta.

International Competition Resume

2004

Erfurt

Team Alberta

Member

Gold/Silver

TARA PLISCHKE

Born and raised in Winnipeg, Manitoba, Tara fell in love with the culinary arts. Following her passion, she gained foodservice experience in places from diners to high-end restaurants. Seeking accreditation, Tara moved to Calgary where she attended the professional cooking program at S.A.I.T. As well, she began working at the Hyatt Regency in Thomson’s restaurant. With the support of the Hyatt and her culinary instructors, she excelled and won two scholarships, recipe contests, the 2004 White Hat Award for Best Kitchen Service, and began her work as a support member on Culinary Team Alberta.

Tara is thrilled to be a part of the 2004 World Culinary Olympics in Germany and has learned a great deal from her fellow team members. Grateful for the opportunity to work with the team for the past year, she looks forward to the competition and the opportunity to apply what she has learned in an international forum.

International Competition Resume

2004

Erfurt

Team Alberta

Support Member

Gold/Silver

EMMANUEL DAVID

Executive Chef and Co-Owner
Dante’s Bistro – World Pub and Sky Lounge
Edmonton, Alberta

Born in Granada, West Indies, Emmanuel came to Canada in 1977 and graduated from Montreal’s John Abbott College in 1980. After a three-year apprenticeship at the Hotel Chateau Champlain in Quebec, Emmanuel travelled west for a Sous-chef position at Regina’s Hotel Saskatchewan. By April 1985, he was promoted to Executive Chef. Further recognition of his culinary talents came when he was asked to open the hotel's elegant new Upstairs Downstairs Restaurant. In the fall of 1987, Emmanuel became Executive Chef of the New Ramada Renaissance HotelSaskatchewan Trade and Convention Centre. It was during his tenure here that he prepared a state dinner for Her Majesty Queen Elizabeth II during her Royal Tour of Saskatchewan. Another professional highlight during his years with the New Ramada Renaissance Hotel was being featured annually in Chef of America magazine. Emmanuel moved to Edmonton in 1991 to become Executive Chef at the Holiday InnThe Palace, where he continued to build a reputation for both his culinary skills and creative flair. In 1998, Emmanuel became the Executive Chef at the WestinEdmonton hotel. In May 2001, Emmanuel, as Executive Chef and co-owner, opened Dante’s Bistro – World Pub and Sky Lounge. Trends come and go, but Emmanuel never forgets the basics. Whether it’s sauces, food combinations or methods of preparation, he relies on the fundamentals that over the years have defined ‘good’ cooking — and from there, he explores possibilities. Emmanuel’s particular strength is bringing together vibrant combinations of foods in a unique and refreshing style that time and again has proven successful both at his work and in competition. Excelling in the competitive arena early in his career, Emmanuel was awarded numerous medals in national culinary competitions, and has won top-level international medals in both individual and team competition. Competing in both individual and team categories affords him the flexibility to accommodate competitions into his busy professional life and allows him to experience a wide variety of learning opportunities that help him to grow as a chef. Emmanuel really enjoys competition — the pressure of time and high expectations; the challenge of turning in a winning performance — especially at an international level.

International Competition Resume

1994  1996 1998 1998 1999 2000 2002 2004

Luxembourg  Berlin Singapore Luxembourg Chicago Erfurt Luxembourg Erfurt

Team Canada - - - Team Canada Team Canada Team Alberta Team Alberta

Individual  Individual Member Individual Member Support Member Individual Support Member

Gold  Gold  Silver Gold Second Overall Grand Gold Silver Gold/Silver

Contact Information:

Dante's Bistro
World Pub and Sky Lounge
17328 Stony Plain Road
Edmonton, Alberta T5S 1K6
Phone: (780) 486-4448
Fax: (780) 484-6886

VINOD VARSHNEY

Program Head
School of Hospitality
Northern Alberta Institute of Technology
Edmonton, Alberta

After graduating with a Bachelor of Science degree, Vinod's interests in the food and hospitality industry led him to join the Institute of Hotel Management. After completing his apprenticeship with the Oberoi Intercontinental Hotel in New Delhi, Vinod moved to the Movenpick Restaurant in Stuttgart (West Germany) where he worked as a Commis Patissier. From Germany, Vinod immigrated to Canada and joined the Constellation Hotel in Toronto as a pastry chef. He subsequently worked at the Four Season Sheraton in Toronto. Vinod’s career advances took him to western Canada where he joined the Jasper Park Lodge. His next step was a pastry chef at the Hotel Macdonald and then to the prestigious Edmonton Petroleum Club, Vinod is a Journeyman Cook and Journeyman Baker and has received numerous medals and awards. For the past 20 years, Vinod has been working at the Northern Alberta Institute of Technology, first as an instructor in the Culinary Arts department and now as Program Head in the School of Hospitality. Vinod is an active member of the Edmonton branch of the Canadian Federation of Chefs and Cooks, and Director of the Alberta Culinary Arts Foundation. In 1996, the Canadian Federation of Chefs and Cooks selected him as the "Chef of the Year" in recognition of his dedication and commitment to the culinary profession. In 1994 and again in 2001, Vinod was awarded The Salute to Excellence Award by the Mayor of the City of Edmonton. He has coached the Culinary Team Alberta Student Team since 1994, when the Team captured two gold medals at the World Culinary Cup in Luxembourg. Most recently, the Student Team won gold at the 2000 World Culinary Olympics in Erfurt, Germany. In 1996, Vinod was selected as Assistant Manager of Culinary Team Canada taking on the critical, patience-testing responsibility of handling logistics for all of the competitions. His long-standing interest and commitment to Team Alberta and Team Canada contributed significantly to the success of the team. In September 2001, Vinod was appointed Manager of the newly formed Culinary Team Alberta. Vinod brings a wealth of experience to this position. It is this experience as well as his dedication to culinary excellence and leadership that will no doubt contribute to the expected continued success of Culinary Team Alberta in the coming years.

International Competition Resume

1994  1996 1997 1998 1998 1999 1999 2000 2000 2001 2002 2004

Luxembourg  Berlin Glasgow Singapore Luxembourg Chicago Basel Erfurt Erfurt Glasgow Luxembourg Erfurt

Student Team Alberta  Student Team Alberta Team Alberta Team Canada Team Canada Team Canada Team Canada Team Canada Student Team Alberta Team Canada Team Alberta Team Alberta

Coach Coach Support Member Assistant Manager Assistant Manager Assistant Manager Assistant Manager Assistant Manager Assistant Manager Assistant Manager Manager Manager

Gold Gold World Champions Silver Gold Second Overall Gold Grand Gold Gold World Champions Gold - World Cup Gold/Silver

Contact Information:

NAIT
11762-106 Street
Edmonton, Alberta T5G 2R1
Phone: (780) 471-8681
Fax: (780) 471-8914

Email: Vinod Varshney or Vinod Varshney at NAIT

CLAYTON FOLKERS

Instructor — Baking Program
School of Hospitality and Culinary Arts
Northern Alberta Institute of Technology
Edmonton, Alberta

This Canadian-born chef earned his Commercial Cooking Diploma in 1979 from the Northern Alberta Institute of Technology in Edmonton, and was immediately invited by the Four Seasons Hotel to extend his work-study program with them into a permanent position. Looking to specifically enhance his pastry skills, Clayton attended the Provinciaal Hoger Instituut PIVA in Antwerp, Belgium from 1980 to 1984 where he completed a graduate program while gaining experience as Production Chef in a prominent pastry shop. Returning home to Edmonton, Clayton honed his skills as Assistant Pastry Chef at the Four Seasons Hotel, co-owner of La Favorite Pastry Shop and, since 1989, as Pastry Chef at the Shaw Conference Centre. The opportunity to combine that experience with his interest in teaching led Clayton to accept an instructing position with the Northern Alberta Institute of Technology Culinary Arts Program in 2007. To perfect his culinary art, Clayton has studied sculpture, adapting the principles of that art form to the marzipan, chocolate and sugar work that has become his specialty. Renowned for his stunningly intricate showpieces, Clayton's pastry-as-art has been appreciated by attendees at international diplomatic events as well as by fellow-participants and judges at competitions. Clayton has garnered many culinary awards since he began competing in 1978. In both individual and team competition, he has repeatedly shown a creativity and originality that has placed him at the top of his field. His expertise was acknowledged in 1991 when Clayton became the first Canadian-born chef ever appointed to a Canadian national culinary team. In addition, community recognition has come by way of Performing and Creative Arts Awards in 1989, 1991 and 1992 and industry recognition with the 1993 Dairy Bureau of Canada Grand Prize Food Service Award. In 2001 Clayton received the NAIT Distinguished Alumni Achievement Award and the Canadian Federation of Chefs and Cooks National Chef of the Year award. In 2001, Clayton decided to contribute to the development of Alberta’s culinary team in a new role: team coach. He now shares his years of experience as Team Member and Team Captain by helping and leading the next generation of Team Alberta chefs. A commitment to education has led to Clayton's involvement as a Visiting Chef at Johnson & Wales University and to his own studies as an Adult Educator in the University of Alberta Continuing Education program. Clayton has lent his expertise to Culinary Salons as a judge, and to food producers and processors as a product development consultant and workshop facilitator.

International Competition Resume

1988  1990 1991 1992 1998 1998 1999 1999 2000 2001 2004

Frankfurt  Luxembourg Chicago Frankfurt Singapore Luxembourg Chicago Basel Erfurt Glasgow Erfurt

Team Alberta Team Alberta Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Alberta

Member  Member Member Member Member Member Co-Captain Co-Captain Captain Coach Coach

Individual Grand Gold/Gold  Individual Gold/Gold Second Overall  World Champions Silver Gold Second Overall Gold Grand Gold World Champions Gold/Silver

Contact Information:

Northern Alberta Institute of Technology
11762-106 Street
Edmonton, Alberta T5G 2R1
Phone: (780) 471-7803

BRAD HOREN

Executive Chef
Catch Restaurant
Calgary, Alberta

Brad received his Culinary Arts Certificate from the Northern Alberta Institute of Technology in 1995 and began his career at The Canadian Pacific Lodge At Kananaskis, under Executive Chef David Garcelon and Sous Chef Mark Jorundson. Chefs David and Mark were strong role models for Brad, and encouraged and provided him with many opportunities to learn and grow in his chosen profession. Brad is a strong believer that “the sky is the limit. It is one’s own drive and determination that sets the individual apart from everyone else in this business. Skills and techniques can be learned and refined but it’s the individual with the drive and determination who will always come out on top.” Brad also believes that, beyond creativity and imagination, strong fundamentals are essential in this type of work. Brad’s true passion is fine dining. He spent time in three four-diamond dining rooms during his tenure with Canadian Pacific Hotels: Edith Cavell, Seasons and L’Escapade. All three focused on regional Canadian cuisine with an international flair and provided Brad with unrivaled learning experiences. After four years with Canadian Pacific Hotels, Brad had the opportunity to open a new fine dining restaurant, Chance, in Edmonton with long-time friend and fellow chef Mark Jorundson. It was there that Brad once again came in contact with Vinod Varshney, an instructor and coach Brad knew from his days as a member of NAIT’s Student Culinary Team. Very soon after, Brad’s became a member of Culinary Team Alberta. In 2002, Brad moved to bigger and better things, honing his culinary skills under the leadership of Executive Chef Simon Smotkowicz at the Shaw Conference Centre (SCC). Opportunities to learn expanded as he worked with fellow Culinary Team Alberta teammate James Holehouse and team coach Clayton Folkers at the SCC. Brad’s ardor and interest in fine dining remained strong, and in the fall of 2005, he accepted the position of Executive Chef at Catch Restaurant in Calgary. Likewise, his commitment and dedication to international competition has held strong, and he continues to lead Culinary Team Alberta as Captain. Closer to home, Brad won the Canadian Culinary Federation’s National Chef of the Year competition in 2007.

International Competition Resume

199? 1998 1999 1999 2002 2004 2005 2006 2007

Bocuse d’Or - Canada Alberta Culinary Arts Salon  Alberta Culinary Salon Alberta Culinary Salon Luxembourg Erfurt Glasgow Luxembourg Florida, U.S.A.

- - - - Team Alberta Team Alberta Canadian Culinary Federation Team Team Alberta WACS Global Chef Challenge, Continental

Support Individual Individual Individual Member Member Member Captain Individual

3rd Overall Gold Bronze Gold Gold — World Cup Gold/Silver World Champions Gold, Second Overall Silver

Contact Information:

Catch Restaurant
100 — 8th Avenue SE
Calgary, Alberta T2G 0K6
Phone: (403) 206-0009
Email: Brad Horen

LLOYD WINTERS

Executive Chef
Earl Grey Golf Club
Calgary, Alberta

Lloyd Winters would call it a great honour to be considered as good a cook as his grandmother. His approach to cooking and food stems from summers on her farm in Manitoba. Picking mushrooms and blueberries in the forest. Gathering sweet peas — and more — from the garden. Early morning at the wood-burning stove, helping his grandmother prepare meals for their large family gatherings. Her love of cooking and respect for fresh products influenced him long before he ever thought of being a chef. But by the time he finished high school, Lloyd knew. Lloyd completed the Red River Community College Commercial Cooking Course in Winnipeg, Manitoba then joined the kitchen of Chef Yoshi Chubachi at the Manitoba Club. He continued to work with Chef Yoshi for several years, advancing from First Cook to Chef De Partie, eventually holding the same position under Chef Yoshi at the Centre Club in Edmonton. Following three years at the Crowne Plaza Hotel in Edmonton, Lloyd moved to Vancouver to work at Anderson’s Restaurant as a Sous Chef. His westward journey continued and, in the mid-1990s, he headed overseas to take up the position of Sous Chef first at Hotel Sunvalley in Toshigi, Japan then at The Orient Hotel in Sydney, Australia. Eventually, Lloyd came back to Vancouver, working as Chef De Partie at the Pan Pacific Hotel and then Restaurant Chef at the Gramercy Grill. His working life came full circle in 2002 when he accepted the position of Senior Sous Chef at the Rimrock Resort Hotel, moved back to Alberta and again worked with Chef Yoshi Chubachi. In 2007, Lloyd accepted the position of Executive Chef at the Earl Grey Golf Club in Calgary. As a past Culinary Team Canada member, Chef Yoshi encouraged Lloyd back in 1989 to enter Canadian Culinary Federation competitions, and he won his first gold medal as a student that year. He earned silver in the professional category a year later and continued competing locally for a number of years. But international competition didn’t enter the picture until 2006. That year, at the Expogast Culinary World Cup in Luxembourg — his first time at an international competition ­— Lloyd won a gold medal. Pushing the boundaries in creating dishes, meeting high expectations, inspiring and being inspired by fellow chefs to try new ideas, techniques and approaches — these have been part of Lloyd’s work experience in every restaurant he’s worked in. And now it’s part of what he brings to Culinary Team Alberta. Lloyd is a chef who loves what he does, and that passion is finding new expression representing Alberta and Canada in international culinary competitions.

International Competition Resume

2006

Luxembourg

—

Individual

Gold

Contact Information:

Earl Grey Golf Club
6540 — 20th Street SW
Calgary, Alberta T3E 5L2
Phone: (403) 249-5548, ext 228
Email: chef@earlgreygolfclub.com

MAX LABHARDT

Executive Chef/Director of Food and Beverage
Delta Calgary South
Calgary, Alberta

Born in Switzerland, Max Labhardt began his culinary career at the age of 16 working at the Hotel du Signal in Pouidaux-Gare, overlooking Lac Geneva, in the summer, and at the Grand Hotel in Leysin during the winter season. This picturesque setting is where Max completed his apprenticeship. After working with a number of chefs in Switzerland, Max moved to Calgary, Alberta where his Canadian career began with a two-year stint at the Four Seasons Hotel. In 1983, Max joined the Shaw Conference Centre (then known as the Edmonton Convention Centre) as Sous Chef. Under the direction of Chef Rudy Blattler and Executive Sous Chef Peter Wiget, Max was involved in the entire planning process and grand opening, and the experience was a real eye-opener. In this exciting and thriving atmosphere, he developed his knowledge of the principles of set-up and management of large venues. Max returned to Calgary working at The 400 Club, a prestigious private oilmen’s club, under the supervision of Ernst Eggli. However, when opportunity knocked, he did not hesitate to open the door: believing the world is his "oyster," Max worked on a Caribbean luxury cruise ship, The Sea Goddess. Given the freedom and upscale food product to work with was inspiring and encouraged him to new levels of innovation. In 1985, Max started working for the Westin Hotel in Calgary under Executive Chef Fred Zimmerman. He counts the experience he gained with Fred Zimmerman as one of the best in his career. Four years later, Max transferred to the Edmonton Westin. Max returned to Switzerland in 1991 and worked at the Le Montreux Palace Hotel for a year. Always seeking opportunities to hone his skills, he then completed a two-year program at the Ecole Hôtelière de Lausanne before returning to Canada to become Executive Chef at The Calgary Winter Club. Ready for a more challenging position, Max accepted the position of Executive Chef of the Hyatt Regency Calgary, where he worked from 2001 to 2005. While continuing his professional career as Executive Chef/Director of Food and Beverage at Calgary’s Delta South, Max, a long-time culinary competitor, now contributes to Culinary Team Alberta as a team coach. As both a chef and award-winning international competitor, Max’s knowledge and experience add much to the coaching strength behind the team.

International Competition Resume

1982  1990 1998 1998 2000 2000 2002 2004

Calgary  Edmonton Luxembourg Luxembourg Erfurt Erfurt Luxembourg Erfurt

- - - Team Canada - Team Canada Team Alberta Team Alberta

Individual  Individual Individual Support Member Individual Support Member Member Member

Gold/Silver  Gold Silver Gold Bronze Grand Gold  Gold - World Cup Gold/Silver

Contact Information:

Delta Calgary South
135 Southland Drive SE
Calgary, Alberta T2J 5X5
Phone: (403) 225-8635
Email: mlabhardt@deltacalgarysouth.com

RESTITUTO MENDOZA

Executive Chef
Pinebrook Golf and Country Club
Calgary, Alberta

Born in the Philippines, Resi began his culinary career at the age of 19. Working at five-star hotels such as the Century Park Sheraton and Philippine Village Hotel, Resi discovered a love for cooking. Training with very distinguished European chefs, Resi completed his apprenticeship in the Philippines. From there, his career led him to a one-year contract with the world-renowned Holland America Cruise Line, which proved to be an excellent experience for the young chef as he learned buffet preparation and presentation. "I enjoyed seeing all the beautiful places and meeting a lot of celebrities," says Resi. His favourite ports of call were Puerto Rico and Bermuda. The 1980's brought significant changes to Resi's life. Married in 1980, he moved to Calgary, Alberta, in 1983 and obtained work as a tournant at the Westin Hotel Under the supervision of Chef Fred Zimmerman, Resi was quickly promoted to Sous-chef, a position he held for the next six years. "I hold a great deal of respect for Chef Zimmerman. I learned a lot from him," quotes Resi. Early in his career, Resi found himself expressing his talent through the "art of cooking" with culinary competition offering further inspiration: "I believe participating in international events proves that this profession is competitive with very high standards." Realizing that in order to stay on top one must be willing to learn and share, Resi meets with colleagues in the field to give and obtain new ideas, passing on his experiences as well as attitudes of professionalism and quality in presentation to his apprentices. From 1989 to 1994, Resi was Executive Chef at the International Hotel in Calgary, enjoying the "great challenge and opportunity" that the position offered. During this time, he enrolled in the Chef de Cuisine program at the Southern Alberta Institute of Technology. Resi continued to express his culinary talents as Executive Chef at the Calgary Heritage Pointe Golf and Country Club, one of Canada's finest and most beautiful golf courses from 1994 to 2000. In early 2000 Resi became Executive Chef at the prestigious La Caille on the Bow in Calgary and then The 400 Club.Before taking on the position of Executive Chef at Pinebrook Golf and Country Club, Resi was the Executive Chef at the Holiday Inn Downtown in Calgary. Resi continues to find challenge and variety in his chosen profession - with considerable success, as exemplified by his selection in 1999 as the Chef of the Year by the CFCC - Calgary Branch.

International Competition Resume

1990  1992 1994 1996 1997 1998 1998 1999 1999 2000 2001 2002 2004

Luxembourg  Frankfurt Luxembourg Berlin Glasgow Singapore Luxembourg Chicago Basel Erfurt Glasgow Luxembourg Erfurt

Team Alberta Team Alberta Team Alberta Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Alberta Team Alberta

Member  Individual Member/Individual Member Member Member Member Member Member Member Member Member Captain

Gold  Gold  Gold/Silver Gold World Champions Silver Gold Second Overall Gold Grand Gold World Champions Gold – World Cup Gold/Silver

Contact Information:

Pinebrook Golf and Country Club
166 Pinebrook Way SW
Calgary, Alberta
T3Z 3K3
Phone: (403) 246-3311
Fax: (403) 242-4282
Email: Restituto Mendoza

JASON SACHKO

Instructor, Culinary Arts
Portage College
Lac La Biche, Alberta

At the age of 12, Jason Sachko knew what he wanted to be when he grew up: a chef. He counts himself fortunate to be living a dream fulfilled. As a high school work experience student, Jason spent as much time as he could in the Portage College kitchen — while taking every cooking class possible. After completing his first year of culinary arts training at the College, he headed to the Northern Alberta Institute of Technology for his second year, graduating in 1994. Wanting to learn all he could about the industry, Jason worked in a variety of positions over the next 10 years. His first job was at the Banff Springs Hotel, followed by stints at Il Portico Restaurant in Edmonton and Rays Restaurant in Lac La Biche. Returning to Il Portico, he spent three years as their Sous Chef. In 1998, Jason headed east to London, Ontario, to work first as Chef at Paddington’s Tea Room, then as Assistant Teacher at the Culinary School of London and finally as Production Manager at Capo Foods. But Alberta was home. A Sous Chef position at the Shaw Conference Centre brought him back to Edmonton in 2001, but Il Portico again came calling. He was their Sous Chef from 2003 until 2005, when life came full circle for Jason. Fine dining — that challenged his creativity and capability, and gave customers a memorable experience at table — has always been Jason’s focus. But he also always enjoyed passing on skills and knowledge to apprentices. Taking to heart a quote he once heard — “Teaching, next to filling bellies, is the noblest of professions as it fills minds and souls” — Jason became an instructor in 2005 at Portage College, where he began his chef’s training. Committed to honing his skills and keeping current with new trends, Jason sees international competition as a way to broaden knowledge and experience, both for himself and his students. This chef began dreaming a new dream: Olympic gold for Alberta. Jason’s strong work ethic and strengths as a well-rounded chef and team player will go a long way in helping Culinary Team Alberta compete, and win, at top international levels.

International Competition Resume

1994

Luxembourg

Student Team Alberta

Member

Gold, First Overall

Contact Information:

Portage College
166 Pinebrook Way SW
Box 417
Lac La Biche, Alberta T0A 2C0
Phone: (780) 623-5634
Email: jason.sachko@portagecollege.ca

DOUG OVERES

Instructor
Lethbridge Community College
Lethbridge, Alberta

Born and raised in southern Alberta, Doug developed his love of cooking baking apple pies in his Mother’s kitchen. He knew early on what he wanted to be when he grew up and by junior high figured out what he needed to do to get there. Doug began his culinary education in 1985 at Lethbridge Community College. He then attended the Southern Alberta Institute of Technology Hospitality Careers faculty in Calgary, finishing two years of Hotel and Restaurant Administration in 1989, and graduated in 1990 with his Red Seal in Cooking. After graduating from SAIT, Doug held various positions at restaurants and hotels in Calgary and southern Alberta from 1990 to 1992. He then seized an opportunity to work in Europe, presented by a former Swiss-born instructor at SAIT, to gain international cooking experience. Doug ended up working in Holland as a Chef Tournant in a Michelin Star restaurant. The fact that he has family in Holland and speaks Dutch made the experience all the more enjoyable. When his work visa expired, he headed home to the Prairies he loves and became a Sous Chef at the new Paradise Canyon Golf Resort in Lethbridge. On a whim, Doug applied for an Instructional Assistant posting at Lethbridge Community College in 1995, got the job and has not looked back since. He became a member of the Faculty of Professional Cooking at the college in 1998. He is very active at the college sitting on the Culinary Careers Advisory Committee and the Baking Advisory Committee. Doug is a firm believer that ‘the career picks you, not the other way around’. He believes he is making a difference in students’ lives and in return he gets excited teaching students who are motivated, eager to learn and enjoy expressing themselves artistically through their chosen profession. Doug is an advocate in life-long learning and as such completed his Journeyman and Red Seal in Baking from SAIT in 1998. He is in the process of writing the Chef de Cuisine Certification through the Canadian Culinary Institute. He joined the local chapter of the Canadian Federation of Chefs and Cooks in 1990 and has been an active member ever since. Presently he holds the position of President of the Southern Alberta Academy of Chefs.

International Competition Resume

2002 2004

Luxembourg Erfurt

Team Alberta Team Alberta

Individual Captain

Gold Gold/Silver

Contact Information:

Lethbridge Community College
3000 College Drive South
Lethbridge, Alberta
Canada T1K 1L6
Phone: (403) 320-3271
Email: Doug Overes

MATTHEW BATEY

Sous Chef
Wedgewood Hotel, Bacchus Restaurant and Lounge
Vancouver, British Columbia

Matt began his love affair with cooking while watching his dad at home in Victoria, British Columbia. "My dad, Ian, is a great home cook. It is a way for him to unwind and for us to spend time together." From that nurturing beginning, Matt went on to study at Spectrum Community School, graduating in 1997 with honours. He then attended Malaspina University College in Nanaimo and graduated from the Culinary Arts Program in 1998 with the Instructors’ Gold Medal award. From college he proceeded on to Fairmont's The Empress where he apprenticed under Chef David Hammonds and Executive Sous-chef Iain Rennie. "Iain introduced me to Culinary Team BC in 1999. I was a support member for the team managed by Bruno Marti," says Matt. This would prove to be an influential introduction. The team earned Gold in both the Basel (1999) and Erfurt (IKA 2000) international competitions. As an individual competitor, Matt won Gold in the Victoria Culinary Salon and was selected Cook of the Year and Apprentice of the Year by the Victoria Association of Chefs and Cooks in 2001. Upon completion of his apprenticeship, Matt jumped at the opportunity to join Chef Michael Noble in Calgary to open his new restaurant, Catch. "Catch was such an experience! I learned so much from Chef Noble, much like a second apprenticeship. I truly grew as a cook at Catch." Wanting to continue with culinary competitions, Matt became a member of Culinary Team Alberta. In 2002, the team competed in Luxembourg, where Matt won an individual gold and the team, the Culinary World Cup. 2004 brought the challenges of the Culinary Olympics where the two teams representing Alberta finished a respectable fifth and eighth overall. Matt contributed to the fifth place finish, earning one gold and two silver medals with his teammates. In 2004, Matt decided that he wanted to return to BC. Chef Bruno Marti heard of this, and promptly offered him a position at his restaurant, La Belle Auberge, in Vancouver. "Working for Chef Marti was such an education, seeing such beautiful food - classically based but with modern ideas - is great." Matt's future is focused on continuing to become a great cook. "As a young cook, I have been very fortunate in the opportunities I have received. I approach cooking as a vocation rather than a job. I love the team aspect and the feeling of satisfaction of a good night's service — and I thrive on the adrenaline rush associated with being busy, having to perform and always looking to improve."

International Competition Resume

1999  2000 2001 2001 2001 2002 2002 2004 2004

Basel  Erfurt Victoria Victoria Victoria Luxembourg Luxembourg Erfurt National Chaine Des Rotisseurs Young Commis Competition (representing Canada at the 2005 international competition in Bermuda)

Culinary Team BC Culinary Team BC - - - Team Alberta

Support Member Support Member Individual Individual Individual Member Individual Member

Gold  Gold Gold 2nd Place 1st Place Gold World Cup Gold Gold/Silver 1st

Contact Information:

Wedgewood Hotel
Bacchus Restaurant and Lounge
845 Hornby Street
Vancouver BC V6Z 1V1
Phone: (604) 689-7777
Email: Matthew Batey

SIMON SMOTKOWICZ, C.C.C.

Executive Chef
Shaw Conference Centre
Edmonton, Alberta

Simon grew up in Toulouse, France. With a maternal grandmother whose family had owned the local grocery store for generations and a palate accustomed to "simple" foods like duck 'magret' and fois gras, it is no surprise that Simon discovered at an early age that he enjoyed working with food. The conviviality surrounding its preparation -- and consumption! -- was an added bonus. Indeed, meeting new people and being exposed to new ideas, says Simon, have been the highlight of his career. Graduating from the Toulouse Hotel School in 1968, Simon worked in the industry for a number of years including running his own restaurant for a time. While vacationing in Toronto in 1975, he learned of a cousin in Edmonton who needed a chef for his restaurant in a newly-built performing arts theatre. And so began Simon's culinary career in Canada. Over the next 13 years, Simon gained further experience at the Edmonton Plaza, the Four Seasons Edmonton as well as Delta Hotels in Edmonton, Winnipeg and Montreal. In 1988, the Edmonton Convention Centre (now the Shaw Conference Centre) approached the highly-recommended Simon to become Executive Chef. Accepting the offer, he has called Edmonton home ever since. Holding to his philosophy that "eating is a discovery" to be explored through creative experimentation with textures and flavours, Simon has established a professional reputation of excellence for both his culinary and leadership skills. Simon is currently President of the Edmonton Branch of the Canadian Culinary Federation Fédération Culinaire Canadienne (CCFCC) and Director of the Alberta Culinary Arts Foundation. Simon has received many awards during his career. Among them are: the City of Edmonton Civic Award in 1983. In 1983 and 1986 he received the Alberta Achievement Award for outstanding competitive performance in culinary arts and in 1988 he received the Special Ambassador Award from Economic Development in Edmonton. In 1995, he was elected Chef of the Year for the Western Region by his peers in the CCFCC. In 1997, he was selected Chevalier du Mérite Agricole from France and, in 1998, he was selected CCFCC National Chef of the Year. International competition has been a long-standing interest and commitment for Simon, with both Team Alberta and Team Canada. His first competition was in 1983, and since then his artistry, dedication and teamwork have contributed significantly to the successes achieved by our nation's culinary teams. Combined with his tenacity, drive and uncompromising pursuit of excellence, Simon continues to foster growth and development of Canada's culinary expertise by upholding a leadership and performance standard that distinguishes Alberta and Canadian chefs as the world's best. While continuing his involvement as Business Manager and Coach with Team Alberta, Simon has also begun serving as judge at international culinary competitions.

International Competition Resume

1983  1983 1984 1987 1988 1990 1991 1992 1994 1996 1997 1998 1998 1999 1999 2000 2001 2002 2004

Klagenfurt  Montreal Frankfurt World Festival Frankfurt Luxembourg Chicago Frankfurt Luxembourg Berlin Glasgow Singapore Luxembourg Chicago Basel Erfurt Glasgow Luxembourg Erfurt

Team Alberta Team Edmonton - Team Quebec Team Alberta Team Alberta Team Canada Team Canada Team Alberta Team Alberta Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Alberta Team Alberta

Member  Member Individual Captain Member Member Member Member Manager Manager Manager Manager Member Manager Manager Manager Manager Manager Manager

Gold  Gold Gold Gold Grand Gold Gold Second Overall World Champions Gold Gold World Champions Silver Gold Second Overall Gold Grand Gold World Champions Gold – World Cup Gold/Silver

Contact Information:

Shaw Conference Centre
9797 Jasper Avenue
Edmonton, Alberta T5J 1N9
Phone: (780) 917-7617
Fax: (780) 917-7660
Email: Simon Smotkowicz

FRED ZIMMERMAN, C.C.C.

Chef de Cuisine retired
Culinary Judge
Calgary, Alberta

If a patriarch exists among Canadian chefs, it is Fred Zimmerman. With over 35 years of experience in the foodservice industry, Fred's guidance and leadership have benefited not only Culinary Team Canada but also many chefs in their individual professional development. Fred completed his culinary apprenticeship in his native Switzerland, emigrating to Canada at the age of 21. Working first at the Banff Springs Hotel, Fred's career advances took him to many of Canada's finest hotels -- Le Chateau Frontenac in Quebec City, the Hotel Georgia and Bayshore Inn in Vancouver, the Winnipeg Inn and finally to the Westin Calgary where he was Executive Chef for 23 years. His experience, high standards of excellence, pursuit of culinary innovation and personal drive underscore all his accomplishments. Fred first participated in international competition in 1976 with the Canadian Regional Team. By 1984 he was Captain of Culinary Team Alberta and in 1992 he led Team Canada to a World Championship in Frankfurt. In those same years, Fred lent his support and talent to international Canadian food promotions in Southeast Asia, introducing and expanding awareness of our indigenous food products. As a result, he was named Honorary Chef of the All Japan Cooks Association. Retirement in 1995 has not meant inactivity. Fred is currently Chairman of the National Culinary Committee and a member of the Canadian Federation of Chefs and Cooks, the Calgary Academy of Chefs and the Westin Hotel Master Chefs. And Fred is still very much involved in competition as an international judge. This is a position of not only responsibility but also influence, and so a high commendation from international peers of Fred's professional credentials, knowledge, expertise and accomplishments. Being part of award-winning teams has been gratifying, but Fred has always seen the greatest value of competitions to be the learning -- from other chefs, from the experience, from the opportunity -- and the sharing. His contributions as role model, mentor and leader have earned him a special place as a consummate professional in Canada's culinary industry.

International Competition Resume

1976 1980 1984 1988 1990 1991 1992 1998 1998 1999 1999 2000 2001 2004

Frankfurt Frankfurt Frankfurt Frankfurt Luxembourg Chicago Frankfurt Singapore Luxembourg Chicago Basel Erfurt Glasgow Erfurt

Canada Regional Team Canada Team Alberta Team Alberta Team Alberta Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Canada Team Alberta

Member Member Captain Captain Captain Captain Captain Coach Coach Coach Coach Coach Coach Coach

Gold Gold Grand Gold Grand Gold Gold Second Overall World Champions Silver Gold Second Overall Gold Grand Gold World Champions Gold/Silver

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