The Road to Bocuse d’Or

The Road to Bocuse d’Or

“The chef and the dancer share a same ideal: movement and creativity, a quest for the perfect movement and technical excellence in their passion for their art. This is what embodies the spirit of the Bocuse d’Or.” – Paul Bocuse, renowned chef.

We are proud to announce that James Olberg, our very own Culinary Director and Coast’s Executive Chef, is leading the CCFCC Bocuse d’Or Canada Team 2017, representing Canada and the Canadian Culinary Federation in their journey to the world’s most prestigious professional cooking competition, the Bocuse d’Or held in Lyon, France.

We invite you try Chef James’ award winning dishes at an exclusive fundraising event being held at Coast Restaurant on Thursday, October 15th in support of his road to Bocuse gold. Ticket price includes an exclusive taste of Chef James’ 10 award winning dishes and wine provided by Antinori, Castello Banfi, Mission Hill, Quails’ Gate and Perseus wineries.

In addition, a line up of amazing silent auction prizes will be available to guests. Bidders will have the chance to bring Glowbal Restaurant Group’s President, Emad Yacoub, out of chef retirement, and have him cook alongside Chef James at your home for you and 11 of your guests. The Okanagan’s famed wineries, Quails’ Gate and Mission Hill Family Estate, have each generously donated a one night stay, along with a tour of their grounds and a winery lunch.

WHEN: Thursday, October 15th
TIME: 5:30pm – 9:00pm
LOCATION: Coast Restaurant, 1054 Alberni Street
TICKET PRICE: $195
TO PURCHASE: Email [email protected]

ABOUT JAMES OLBERG
COAST’S CULINARY DIRECTOR & EXECUTIVE CHEF
An accomplished culinary talent, Olberg brings years of experience to the table. His career has spanned more than two decades and includes positions held in kitchens across the country: The King Edward Hotel (Toronto); Sheraton Red Deer Hotel (Red Deer, AB); Queen Landing Hotel (Niagara-on-the-Lake), and La Société, a French bistro in downtown Toronto. “It’s great to be back working with Glowbal Group in beautiful Vancouver,” says Chef Olberg. “What I’m most excited about are the region’s raw materials, especially its fabulous fish and seafood that have always inspired my cooking.”

ABOUT BOCUSE D’OR
In 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs. The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs on the planet.

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