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Eric Pateman is a Canadian chef, entrepreneur and consultant [1] in the food and aviation industries. He currently serves as the Chief Experience Officer & VP, Passenger Experience, at Vancouver International Airport (YVR). [2] Pateman owned and operated the Edible Canada brand of companies, which included restaurant, retail, and culinary travel divisions, until its closure in 2021. [3] He is also the Executive Chef and President at Sea to Sky Seasonings, which produces the Amola salt line. He provides culinary consulting services to businesses in the public and private sector around the world through his consulting firm ESP Culinary Consulting. [4]
Pateman is best known for his work in the Canadian food and wine industries, including writing the framework for Canada’s national culinary tourism strategy and provincial culinary tourism strategies, conducting research projects, running culinary festivals, providing cooking demonstrations, hosting events, and participating at public speaking engagements. [5] In 2022, he joined the Vancouver Airport Authority as Director of Culinary Experience. As the Chief Experience Officer & VP, Passenger Experience, Pateman is accountable for end-to-end passenger experience including retail, food and beverage offerings, Guest Services, Green Coats and Commercial Services. [6]
Pateman attended Dubrulle Culinary School, studying in the Hotel and Restaurant Management Program. He then completed his MBA in Hotel Finance at Oxford Brooks University, with his published thesis focusing on the impact of the Olympics on hotels and restaurants in host cities. Since then, he has worked as an Executive Chef and Hospitality Consultant in North America, Europe, Africa, and Australia.
ESP Culinary Consulting is a culinary consulting firm founded in 2016. It provides support for both the public and private sectors of the hospitality, culinary, and tourism industries; it specializes in culinary tourism development, marketing and branding, and strategic operational development. [7]
Edible Canada was a culinary tourism business founded in 2006 on Granville Island in Vancouver, British Columbia. Founded as Edible Vancouver, the company soon became known as Edible British Columbia, then eventually renamed to Edible Canada in 2010. The business included a bistro and retail store on Granville Island, as well as multiple satellite stores throughout British Columbia, including in White Rock, Whistler, Kelowna and Oliver. It also offered tours and culinary events, nationally and internationally. Edible Canada came in 183rd place in the 2014 PROFIT Top 500, which ranks Canada's fastest growing companies. [8] Edible Canada closed during the COVID-19 pandemic in 2020, and the business was sold in 2021.
Sea to Sky Seasonings is an artisanal salt and seasoning company founded in 2010. Amola, established in 2013, is the rebranded salt division. [9]
Pateman works on culinary tourism projects in Canada and other countries including Italy, Australia, New Zealand, Fiji, and the United Kingdom. In 2021, Forbes characterized Pateman as "the tastemaker who's defining countries' entire culinary tourism strategies." [10]
Within Canada, he has worked with most provinces and territories, most notably as the Yukon’s Culinary Brand Ambassador and Manager of the Tourism Conference and Strategy, [11] as well as the Developer of the Canadian Seafood Centre of Excellence and Innovation. Some of his other projects have included Canada’s National Culinary Tourism Framework [1] , and British Columbia's Culinary Tourism Strategy. [12]
In 2020, he was engaged by Accent Inns to create a restaurant for their newest Hotel Zed location in Tofino. The resulting project, Roar, opened in May 2021, and is focused on seafood and live fire cooking. [13]
Pateman has spoken on topics concerning culinary tourism, food and beverage strategies, and Canadian cuisine in general. In April 2018, Pateman took part in Australia's first tourism conference, presenting "How To Use Food To Drive Destination Visitation". Pateman spoke as an industry leader on the development of culinary tourism. [14] Pateman has also presented as an expert guest speaker on "How Canadians Communicate About Food" [15] in Banff, Alberta. Other speaking engagements he has partaken in include:[ citation needed ]
In 2013, Pateman was awarded the Mayor of Vancouver's Arts Awards for Culinary Arts. [16] In 2018, Pateman was nominated by the Royal Canadian Geographical Society (RCGS) as its newest Fellow. Pateman is the first chef who has ever been nominated a Fellow of RCGS; the acknowledgement is awarded to distinguished individuals who not only excel in their fields, but do so while promoting Canadian geographical and cultural knowledge to audiences throughout the globe. [17]
He has also received the following awards:
• Tourism Association of Canada Culinary Tourism Award - Flight Across the Top of Canada [18]
• Mayor of Vancouver Art Awards - Culinary Arts [19]
• Top 40 Foodies Under 40 [20]
• Business in Vancouver Top 40 Under 40 [21]
Vancouver International Airport is an international airport located on Sea Island in Richmond, British Columbia, serving the city of Vancouver and the Lower Mainland region. It is located 12 km (7.5 mi) from Downtown Vancouver. YVR is the second busiest airport in Canada by passenger traffic, behind Toronto Pearson International Airport in Ontario. As a trans-Pacific hub, the airport has more direct flights to China than any other airport in North America or Europe. It is a hub for Air Canada and WestJet. Vancouver International Airport is one of eight Canadian airports that have US Border Pre-clearance facilities. It is also one of the few major international airports to have a terminal for scheduled float planes.
The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada since time immemorial. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna. Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices, based on the complex multicultural and geographically diverse nature of both historical and contemporary Canadian society.
The James Beard Foundation is a New York City–based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the foundation not only creates programs that help educate people about American cuisine, but also supports and promotes the chefs and other industry professionals who are behind it.
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.
Andrew George Jr. is a Canadian chef and writer.
Robert Feenie is a Canadian chef based in Vancouver, British Columbia.
Susur Lee is a Canadian celebrity chef based in Toronto, Ontario, Canada.
Vancouver's economy is one of the most vibrant in Canada. The British Columbian city is Canada's official gateway to the Pacific Rim, a major port, and the main western terminus of transcontinental highway and rail routes. Vancouver has successfully transitioned from a predominantly resource-based economy to a diverse knowledge-based one, and in recent years has been the fastest growing economy in Canada. According to the Conference Board of Canada, in 2017 Vancouver's GDP was CA$137 billion, with a GDP growth rate of 4.5%, meaning that Vancouver represents approximately 7.5% of Canada's overall economy. Major economic sectors include trade, film and TV, technology, tourism, natural resources, and construction.
Michael Allemeier CMC is South African-born Canadian who is an Instructor of Culinary Arts at SAIT Polytechnic and former Executive Chef at Mission Hill Family Estate in Westbank, British Columbia, Bishops in Vancouver, and Teatro in Calgary.
Chef at Home is a Canadian cooking reality TV show presented by professionally trained chef Michael Smith. Produced by Ocean Entertainment, it debuted October 5, 2004 on Food Network Canada and in the United States was aired on ION Life until September 17, 2015.
Culinard was a culinary school owned by Education Corporation of America. It was opened in 2000 as part of the Birmingham, Alabama branch of Virginia College. The second campus was opened with the establishment of the Jacksonville, Florida branch of Virginia College in 2009. Additional Culinard campuses operated at Virginia College campuses in Mobile, Alabama; Richmond, Virginia; Chattanooga, Tennessee, and Savannah, Georgia. This school shut down in December 2018 because Educational Corporation of America shut down.
Pacific Institute of Culinary Arts, founded in 1996, is a privately run culinary school located at the entrance of Granville Island in Vancouver, British Columbia. The school is fully accredited by the Private Career Training Institutions Agency of British Columbia until 2014.
Joe Barza is a Lebanese chef, television personality, and culinary consultant. Barza is known for co-hosting the Middle Eastern version of the TV program Top Chef.
Top Chef is an Arabic-language reality competition series based on the American television series of the same name. The contestants compete against each another in culinary challenges and are judged by the show presenter Siham Tueni, head chef Joe Barza, and a weekly panel of professional chefs and other personalities from the food industry, with one or more contestants eliminated in each episode.
Vikram Vij is an Indian-born Canadian chef, cookbook author, and television personality. He is co-owner, with his ex-wife Meeru Dhalwala, of the Indian cuisine restaurants Vij's Restaurant and Rangoli Restaurant in Vancouver, British Columbia. He also owns My Shanti, a restaurant in South Surrey, BC. In 2014, Vij was announced as a new "dragon" investor on the Canadian reality show Dragons' Den for its ninth season and departed at the end of the season.
Culinary diplomacy, gastrodiplomacy or food diplomacy is a type of cultural diplomacy, which itself is a subset of public diplomacy. Its basic premise is that "the easiest way to win hearts and minds is through the stomach". Official government-sponsored culinary diplomacy programs have been established in Taiwan, Singapore, Thailand, South Korea, Malaysia, Indonesia, Lebanon, Peru, Israel, the United States, Cambodia, Japan, and Nordic countries.
Robert Danhi is an American research chef and food writer specializing in Southeast Asian Cuisine. Danhi is also the author of the James Beard finalist cookbook Southeast Asian Flavors.
Andrea Carlson is a Canadian chef and restaurateur whose restaurant, Burdock & Co., was awarded a Michelin Star in October 2022. It is the first restaurant owned and operated by a female chef to receive a Michelin Star in Canada. Based in Vancouver, British Columbia, she is known for her practice of a 100 mile diet and incorporation of local, organic ingredients. Born in Toronto, Ontario, Carlson grew up in a household with two working parents. As a result, she was often left to fend for herself to create meals. Carlson purchased a New York Times cookbook at the age of 13, and was immediately interested in pursuing a career in the culinary arts. She attended the Dubrulle Culinary Arts School.
Kevin Cherkas is a Canadian chef and owner of Cuca Restaurant in Bali, Indonesia.