Beruflich Dokumente
Kultur Dokumente
Grand entrance to Hot Chefs, Cool Jazz VI at the Vancouver Convention Centre
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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.
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Chef Norbert Roesch’s heirloom tomato
stuffed with lump crab & wasabi tobico salad,
fennel, cucumber slaw, basil oil – Mosaic on
Burrard, Hyatt Regency.
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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.