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Grand entrance to
Hot Chefs, Cool Jazz VI at the Vancouver Convention Centre
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prestigious culinary competition, on Thursday evening, May 13.
With admission tickets at $110 per person, the event helps cover
the costs of the Canadian representative Ryan Stone, Executive
Chef at the West Coast Fishing Club on Haida Gwaii, who, backed
by his team, step onto the global culinary stage at the 2011
biennial competition in Lyon, France.
It was a great
pleasure to meet
Executive Chef David
Wong of Oru
Restaurant at
Fairmont Pacific Rim,
where we shared the
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Chef Norbert Roesch’s heirloom tomato
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While the cuisine, the wine, and silent auction were highlights of
the fundraiser, we couldn’t help but wonder about the live
entertainment. The theme of the event, “Hot Chefs, Cool Jazz ...
sublime sounds of live jazz to relax the night away,” was puzzling
in that, while the band played covers of pop and R&B tunes by
such people as Van Morrison and Macy Gray, we didn’t hear a
single jazz number except for a recording of Mose Allison’s “Do
Nothin’ Till You Hear From Me” on the overhead PA during the
break, which led us to pause for a moment, and ponder over the
use of the term “cool jazz.” We agree that the chefs were hot, but
the jazz was naught.