From left to right, chef instructor Jie Wen, Ken Yu, James Cen, Toby Chen and team anchor Kevin Soo.
On Monday, June 17, VCC Foundation hosted a fundraising dinner to support the VCC Asian Culinary Arts team bound for the World Asian Culinary Competition in Taipei, Taiwan later this month. Guests, sponsors, and donors generously donated $27,600, while enjoying an eight-course meal that served as a practice run for the competition.
The bustling dining room at JJ's Restaurant seated 64 guests, all eagerly sampling the inventive and delicious food featuring BBQ pork, seafood soup, chicken galantine, king oyster mushrooms, ginger beef, duck breast, lobster bisque, and dessert. The Honourable Minister Anne Kang emceed and the Honourable Ministers Bruce Ralston and George Chow, and MLA Henry Yao, were present among the group of esteemed guests. VCC Foundation is also grateful to lead donor, the Jean Ip Foundation, as well as sponsors Lee Kum Ki, Kirin, Hook & Herd, and Intercity Packers for their support.
The event was both a test run for Team Canada's competition menu and an opportunity to share on VCC's visionary Campus Plan. Between courses five and six, VCC president and CEO Ajay Patel presented on the past and future of the college, including plans for the Downtown campus and the new Centre for Clean Energy and Automotive Innovation that has recently been initiated at the Broadway campus.
"The Centre will uphold VCC's commitment to celebrating diversity, fostering growth, and serving the community," Ajay said. "It will offer opportunities for creative collaboration to respond to a changing city and complex world; and it will be the catalyst for future Campus Plan initiatives like updating classrooms, building housing and other community amenities at both the Broadway and Downtown campuses."
Chef Barry Tsang, who is coaching the team along with Chef Jie Wei and Chef Sonny Ho, also spoke about the VCC Asian Culinary Arts program's unique offering, highlighting that it is the only post-secondary program of its kind in North America. Kevin Soo, team anchor, won gold at the World Master Chefs Competition for Cantonese Cuisine last year along with Justin Lu, and shared his experiences in the program and preparing for high level competitions. Also cooking for the competition are alumni James Cen, Toby Chen, and Ken Lu. Students in the VCC Hospitality and VCC Culinary Arts programs provided service throughout the dinner, gaining invaluable fine dining experience as they learn.
