NVICA President’s News Letter – November 2025
Hello Members and Freinds,
November has been an exciting and inspiring month for the North Vancouver Island Culinary Association, filled with community connection, culinary collaboration, and strong representation across the Island. I want to extend my thanks to every member who showed up, volunteered, led events, or supported our efforts — your energy continues to shape this growing and vibrant branch.
We started the month with two incredible opportunities to support Culinary Team Canada right here on the Island. Their appearances at 40 Knots Winery on November 1 and at the Naturally Pacific Resort on November 3 were truly special moments. Guests experienced world‑class dishes, and we helped raise funds for the team as they prepare for Expogast 2026 and the 2028 Culinary Olympics. Thank you to everyone who attended and assisted — it was a proud showcase of Canadian culinary talent.
This month also saw the return of the Island Taste Trail, a celebration of the chefs, restaurants, and producers that make the Comox Valley and Parksville–Qualicum such rich food regions. Many NVICA members participated or supported the initiative, and it once again highlighted the strength and creativity of our local culinary community.
On November 19, we gathered at Embers Wine & Charcuterie Cellar in Nanaimo for our monthly social — an evening of great food and even better company. A warm thank‑you to our guest speaker, Bill Clay of Bodhi’s Bakery, for sharing his insight and passion. It was wonderful to see members from across the region connecting, networking, and building relationships.
We wrapped up the month with a major community favourite: FoodFest at the Comox Valley Farmers’ Market on November 22. This year’s theme, “Back to Basics: The Perfect Christmas Dinner,” brought crowds together to learn, taste, and celebrate the flavours of the season. Our member chefs showcased classic holiday cooking techniques using local, fresh ingredients — a perfect example of NVICA’s commitment to accessible, community-focused culinary education.
Another major highlight this month was Chef Lesley’s Career Day Tour across all three Comox Valley high schools. She introduced students to the world of professional cooking while serving bananas foster, and pasta in marinara , creating an unforgettable experience. Huge thanks to Chef Ronald, Chef Danai, and Chef Ken for assisting, and to Tammy Williamson for coordinating and making these impactful sessions possible. This was an incredible opportunity to inspire the next generation of culinary talent.
We also want to celebrate a remarkable local achievement: Natural Pastures Cheese Company brought home Gold at the World Cheese Awards in Bern, Switzerland. Their dedication to craft, quality, and Vancouver Island ingredients continues to elevate our region on the international stage, and we couldn’t be more proud of their success. Glad to have them as an associate member of our organization.
Throughout November, NVICA also continued to contribute to provincial conversations through The Great Alignment, working alongside the BC Chefs’ Table and culinary associations across B.C. We remain focused on advocating for meaningful opportunities, stronger training pathways, and greater support for culinary professionals and students.
We are also monitoring the proposed Professional Cook Program changes from SkilledTradesBC. We know these changes could have major impacts on training quality and access, and we remain committed to ensuring your voices — and the voices of educators and apprentices — are heard.
Before wrapping up, I also want to highlight an important national initiative underway. Our new National Membership Chair, Kristy Olsen, is developing a comprehensive resource for branch presidents and boards — a toolkit that will include social media content, branch meeting ideas, governance guidance, planning tools, and more.
As we look ahead, I also want to remind everyone that it is membership renewal season. Your continued support allows our branch to grow, create opportunities, and strengthen the culinary community across Vancouver Island. We truly value your involvement, and we look forward to having you with us for another year.
Jonathan Frazier
President, North Vancouver Island Culinary Association
