On Saturday, September 27, 2025, Vancouver Community College (VCC) hosted FEAST, VCC's Asian Culinary Arts program fundraiser presented by Scotiabank. The event welcomed nearly 100 esteemed guests to VCC's flagship JJ's Restaurant. The inspiring, buzzworthy event saw diners and sponsors raise $58,580 over a delicious five-course meal while marking the Asian Culinary Arts department's 50th year of programming at VCC.
The event was made possible by several key sponsors including Presenting Sponsor Scotiabank and Program Partner Lee Kum Kee, as well as Chinatown BBQ, Ocean Mama, 3Fish, Intercity Packers, and La Frenz Winery. Additional funds were secured through a live auction, sponsored by RBC, and a Fund-a-Need opportunity, which was led by a donation from T&T Supermarket.
"At T&T, we believe food brings joy, and we're proud to support VCC in nurturing future culinary talent and celebrating the richness of Asian food culture with the community," said Simon Lee, Senior Director of Prepared Foods at T&T Supermarket.
All funds raised will support the VCC Culinary Arts team representing Canada at the International Chinese Chef Master Competition in Macau, China, on November 26-27, 2025, and will also fund other equipment and program needs within the Asian Culinary Arts department. The event served as a practice run for the global competition. VCC Asian Culinary Arts alumni Junhao Li and Shaoyi Sun comprise the team, with VCC veteran instructors Chef Sonny Ho and Chef Jie (Jay) Wen supporting.
"My training at VCC has given me a solid foundation in both classical and modern culinary techniques, as well as the confidence to work effectively in a team," said Junhao. "By emphasizing discipline, creativity, and professionalism in every aspect of cooking, VCC has prepared me well and made a big difference in my growth as a chef."
Heading the culinary team for the fundraising event were this year's competitors, alumni Junhao Li and Shaoyi Sun. They were joined by other VCC alumni including Toby Chen and Kevin So (VCC's Silver medal team from 2024), Jason Wu and Stanley Pak, along with 2023 Michelin Young Chef award recipient and VCC alum Warren Chow, whose culinary creativity was infused in each of the five courses, including duck terrine; salmon; sushi; short rib; and a mango, pomelo, and sago mooncake.
"We were honoured to host a room of food lovers who are truly invested in VCC. We all share in the pride of VCC's Asian Culinary Arts program and the incredible 50 years we have been offering it," said Moira Gookstetter, VCC Foundation Executive Director. "People came to the event with generous hearts and left with very full stomachs. We are so grateful to everyone who attended, and we cannot wait to report back on how the team competes in China."
A special thank you goes out to our community fundraising team: Carol Lee (Vancouver Chinatown Foundation), Fred Lee (Vanhattan's Man About Town), Rebecca Pang (RBC), and Rae Kung (Chinese Restaurant Association).
About VCC's Asian Culinary Arts program
Vancouver Community College's Asian Culinary Arts program, established in 1975, is North America's only full-time professional program devoted entirely to Asian culinary arts. The program was founded in response to a growing local demand for chefs skilled in authentic Asian cooking, and over its 50 years, it has become a cornerstone of Vancouver's culinary culture.
