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The Canadian Culinary Championships return to Kelowna Feb. 2-3.
Eleven of the best chefs from across the country have competed to represent their regions, with the Gold Medal Plates grand finale at the Delta Grand Hotel.
Proceeds from the event benefit the Canadian Olympic Foundation.
Castanet is featuring an exclusive series of bios on the competing chefs leading up the event.
JAMES MCFARLAND – UNIVERSITY OF SASKATCHEWAN
Inspired by his mother’s love of cooking and passion for hosting family gatherings, executive chef James McFarland, born in Saskatoon, began cooking professionally at a young age.
He’s worked in restaurant, hotel and resort kitchens throughout Saskatchewan, Alberta and British Columbia.
McFarland accepted his position at the University of Saskatchewan in 2001, where he has been integral in developing and leading one of the province’s largest food service operations. He’s served prime ministers, the Supreme Court of Canada, the governor general and the Queen.
McFarland is a certified Chef de Cuisine, the highest level of certification obtainable for chefs in Canada.
He continues to develop relationships with local farmers and producers to bring fresh, wholesome, and sustainable ingredients to the table. His professional philosophy for the food he prepares is to use quality ingredients, proper techniques, with creative presentation while taking into consideration regional cuisines, as well as authentic flavours and ethnically diverse fare.
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