Word junior exchange

Overview

In September 2006, Judson W. Simpson, President of the Canadian Culinary Federation (CCFCC) and Gissur Gudmundsson, President of the Nordic Chefs Federation (NKF) signed a two-year agreement for a new and exciting exchange of Junior Chefs. The Canada-Nordic exchange was in the form of a "friendly" competition and both Presidents agreed that collectively they could make a difference with Junior Chefs by providing this dynamic experience.

The exchange was between two teams made up of five Junior Chefs on each Team and Mentor Chefs. The Nordic Team had one member from each of the Northern European countries, namely Norway, Sweden, Finland, Denmark and Iceland. The Canadian Team had one representative from each of the four regions of Canada as well as one from the host city of the exchange. In keeping with learning and sharing knowledge and in attempts to broaden the reach of this type of learning, the exchange was held at a Culinary institution.

In addition to fostering a culinary exchange between the Northern countries, this exchange also promoted healthy food choices with fish and seafood being used as the main ingredients. There was also an opportunity for the Juniors to visit area food producers to learn about the various food and beverage products indigenous to the country and learn of their historical significance.

Canada hosted the Northern European countries in June 2007 at the CCFCC National Convention in Toronto and they, in turn, hosted Canada in Stavanger, Norway in July 2008. During this trip, the young Chefs ran their own restaurant during the "Flirting with Nordic Seafood" at Norway’s Gladmat food festival. The outdoor restaurant was open to the general public. It was a tremendously successful trip and enriching for all.

In 2010/2011, Canada and South Africa will enter into an exchange with the South African Junior Chefs and Mentors travelling to the national conference in Windsor, Ontario in May/June 2010. Their time at the conference will be designed to maximize the working, learning and socializing aspect of the exchange. Activities would include; farm tours; workshops; seminars and cooking together as a group.

The trip to South Africa in 2011 would be geared towards participation as a group in the World Cooks Tour for Hunger from August 20 to 27, with added activities if time and resources permit.

It is hoped that other countries will embrace this type of exchange, which we believe is crucial to the development of Junior Chefs who are the future of the culinary industry.