The Chefs’ Table Society of British Columbia
The Chefs’ Table Society of British Columbia is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture its chefs, producers and the local food industry, all the while promoting standards of excellence with the aim of enhancing the reputation of regional cuisine.
A second helping of recipes celebrating the BC food scene, served up by 70 well-known and emerging chefs. Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs’ Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan.
Divided into four sections: local food, international flavours, emerging talents and pioneering chefs, edited by Joan Cross, Jamie Maw and Andrew Morrison. Vancouver Cooks 2 celebrates the key elements that have forged Vancouver’s unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking.
Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes. Royalties from the sale of this book go to the Chefs’ Table Scholarship and Bursary Fund.