News & Events
From the media release
Vancouver, B.C., October 20, 2009 - In recognition of International Chefs Day, scores of Vancouver's top chefs, including Donald Gyurkovits, President of the B.C. Chefs Association, and chefs Vikram Vij, John Bishop, Rob Feenie and Tobias Macdonlad, turned out at Oppenheimer Park today to feed approximately 1,000 homeless people in the Downtown East Side. Organized by the British Columbia Chef's Association the oldest culinary association in Canada this annual event is in its third year, and has fed close to 3,000 disadvantaged people to date.
"The British Columbia Chefs Association is very proud of the commitment of our member chefs, food partners and the Vancouver culinary community, to help those most in need," says Donald Gyurkovits, President of the B.C. Chef's Association.
Inaugurated in 2004, International Chefs Day brings together chefs from around the world in a concerted global effort to give back to their communities and raise awareness for key issues confronting the industry. Organized by the World Association of Chefs Societies (WACS), country chapters organize culinary competitions, food drives and charity events across the globe.
This year, WACS set the focus on International Chefs Day to raise awareness on Food Waste and Food Safety. Over the past two years, sharp increases in food prices have resulted in an additional 40 million people being undernourished, bringing the total number to 1.02 billion. "Hunger is a global problem, but as British Columbian chefs, we can start right in our own backyard," said Gyurkovits.
"Today we were able to make a small difference in our community, but as culinary leaders, we should never lose sight of the huge impact that chefs can have by ensuring we use food in a responsible and sustainable manner," continued Gyurkovits. Through events like this, the B.C. Chef's Association and its counterparts throughout the world hope to shine the spotlight on the impact of food waste, and point out that with world hunger levels hitting their highest levels in thirty years, there has never been a better time to educate members, stakeholders and the general public.
source: www.eatmagazine.ca