Russell Hendrix + Gzooh Kitchens = Successful Virtual Kitchen Locations
November 22, 2021
Junior Culinary Team Canada and Culinary Team BC would like to thank Russell Hendrix for their very generous support and sponsorship as they get ready to compete at the 2022 LuxExpo in Luxembourg, and ultimately at the 2024 World Culinary Olympics in Stuttgart, Germany.
Junior Culinary Team Canada and Culinary Team BC have had a long history of being a training ground for many talented chefs. Many of Canada’s top chefs have taken advantage of this once in a lifetime experience to learn new skills, make priceless connections and put Canada on the top Der of the World Culinary scene.
If you look into their histories, you will see many of them were able to continue to compete on the world stage as members of Culinary Team Canada as well as representing Canada as Competitors at the coveted Bocuse D’or Competitions. Russell Hendrix has stepped up in a major way and is sponsoring both teams for all any support needed as well as so much more. It takes a lot of dedication and effort from the teams to be able to compete at such an elite level, and that has been matched by Russell Hendrix’s financial and product support. This will allow the teams to concentrate on their goals and passions using the highest level of products available today. We cannot showcase Canadian Culinary talents to the world without the amazing support from sponsors such as Russell Hendrix.
Thank you for investing in the future of the Canadian Culinary scene.
WORLD CULINARY OLYMPICS
Hosted every four years by the Verband der Köche Deutschlands, (The German Chefs’ Association) this is the largest and most prestigious culinary event in the world. In 2020, more than two thousand chefs and pastry chefs from over fifty nine countries competed at this five day event in a wide variety of categories. Team B.C. competing in the regional team category. Other categories include those for National Teams, Junior National Teams, Community Catering teams, Military Teams and individual competitors. The regional competition can also include entries from city and corporate teams.
Unlike Olympic athletic contests, the awarding of medals is based on a points system and more than one gold medal can be awarded in a category. A team that excels in their category and garners a high score can receive a gold medal even if another team accumulates more points. There is only one winner in each category and the over all high score for all categories will be awarded championship status.
TALENTED CHEFS WORKING TOGETHER TO CREATE CULINARY MASTERPIECES
Meet the team! Each team member will sacrifice hours of personal time and work very hard on their craft to grow tremendously throughout the years leading to the World Culinary Olympics in Stuttgart, Germany. There are local, regional, national and international events that feature enthusiastic and talented cooks and chefs that compete on an individual and team basis. Observers and other competitors will witness calm practiced skill, boundless creativity, unlimited talent and outstanding teamwork. Behind the team, lies many other volunteers, including managers, coaches, support members as well as alternatives. Training these young minds is our main goal, allowing us to advance Canadian cuisine to higher levels every year and generation.
MANAGER
John Carlo Felicella
Global Gorumet Foods – Culinary Director
John Carlo is currently the manager for both Culinary Team British Columbia and the Junior Culinary Team Canada. JC leads his teams with a strong foundation of knowledge, creativity and intuitive wisdom based on a 35+ years of experience in the culinary arts field. JC has a breath of knowledge that he has developed through working in hotels, post-secondary education, private clubs, and owning his own restaurant. Through these experience JC has been recognized as a leader in his field through a multitude of awards such as: BC Chef of the Year (2001 & 2017); Western Canada Chef of the Year (2003 & 2017); and Canadian Chef of the Year (2010 & 2017). JC is currently working in food manufacturing as the culinary director for Global Gourmet Foods, where they develop food for both national and international markets. JC also volunteers his time as the chair for the BC Culinary Arts Foundation where they work with all Chef’s associations across the province. He has served as a board member for the Canadian Culinary Federation (2000-Present). Throughout his career he has always been passionate about participating in and managing culinary arts competitions. He has been competing internationally since 1988, in this time he has attended the Culinary Olympics every four years and has been honoured with 32 gold metals and 12 silver medals. JC has also had the opportunity to manage, coach, and judge multiple Bocuse d’Or competitions in Lyon, France.
LEAD FOOD DEVELOPMENT COACH
Scott Jaeger
Canadian born Scott Jaeger apprenticed under Bruno Marti at La Belle Auberge Restaurant and was later recruited to work at the Waldorf Hotel in London, a move that led to him pursuing other contracts in France, Switzerland and Australia. He and his wife Stephanie opened the Pear Tree Restaurant in late 1997, voted best new restaurant by the BCRFA
and Vancouver magazine, and consistently best fine dining from Burnaby Now. Also rated top over all in Zagat 2012 to 2014, listed in ‘Where Chef’s Eat’ and Canada’s top 100 restaurants in 2015, they continue to strive for consistent quality serving Canada’s finest ingredients in a contemporary style. Scott holds the position of Vice Conseilleur Culinaire of the esteemed Chaine des Rotisseurs, in addition to being a member of the Canadian Culinary Federation and the president of The Chef’s Table Society of British Columbia. In 2007 Scott had the honour of representing Canada at the Bocuse d’Or in Lyon, France and in 2008 and 2016 as a member of the Canadian National Culinary team, earning a grand total of 6 gold medals in Erfurt, Germany. Then in 2013 Scott travelled to Dubai, again with a Canadian culinary team for the World Hospitality Championships. In addition to being BC Restaurant Association’s Restaurateur of the Year (1998), Scott has had the honor of being BC Chef’s Association Chef of the Year, Vancouver Magazine’s Chef of the Year, and the Georgia Straight’s Chef of the Year in 2007, in 2009 he was inducted into the BCRFA’s Restaurant Hall of Fame and in 2014 was given the ‘Mentorship’ award from Vancouver Magazine.