Executive Meeting Minutes August 19,2026
North Vancouver Island Culinary Association (NVICA)
Executive Meeting Minutes
Date: Wednesday, August 19, 2026
Time: 4:30 p.m.
Location: Kevin’s Home, 1624 Balmoral Ave., Comox, BC
Attendees: Ronald St-Pierre, Kevin Moore, Carmie Dixon, Lesley Stav, Jonathan Frazier, Rolande Pickett
Via Zoom: Buddy Wolfe, Tammy Williamson
Regrets: Dylan Hetu, Taylore Darnell, Simon Martin
1. Call to Order
Meeting called to order at 4:35 p.m.
President Jonathan Frazier welcomed everyone and thanked Kevin for hosting the meeting.
Additional item added: Child Development Centre Telethon.
2. Approval of Agenda
Motion: To approve the August 19, 2026 Executive Meeting Agenda.
Moved by: Carmie Dixon
Seconded by: Ronald St-Pierre
Motion carried.
3. Approval of Previous Meeting Minutes
The July 14, 2026 Executive Meeting Minutes were reviewed.
Motion: To approve the July 14, 2026 Executive Meeting Minutes.
Moved by: Ronald St-Pierre
Seconded by: Carmie Dixon
Motion carried.
4. Treasurer’s Report — Ronald St-Pierre
Financial Report
July had only a few expenses.
July 8 Food Fest generated $7 in donations.
No expenses were incurred for the Food Fest as previously collected produce was used.
Installation dinner expenses were approximately $420.
Kevin was reimbursed $84.45 for sausages purchased for the installation dinner.
$335 was paid to Kevin as reimbursement for National Conference registration.
The Courtenay post office box still needs to be paid. The amount is to be confirmed.
The storage unit has already been paid.
Current Financial Position
Bank balance: $11,034.89
The association needs to generate additional revenue during the remainder of the year. Fundraising and revenue-generating opportunities will continue to be discussed.
Motion: To accept the Treasurer’s Report.
Moved by: Kevin Moore
Seconded by: Carmie Dixon
Motion carried.
Action: Ronald will confirm the post office box expense.
5. Membership Report — Jonathan Frazier
Current Membership
Approximately 35 members (LIFE,FEDERATION AND YOUNG)
Approximately 12 associate members.
Membership Director
Taylore Darnell is currently unavailable.
Taylore is expected to return by the next meeting.
Jonathan will contact Taylore regarding:
Outstanding membership dues.
Whether she intends to continue as Membership Director.
A deadline will be provided for a response. If there is no response, the Executive will consider appointing a new Membership Director.
Membership Growth
September was identified as an appropriate time to begin actively recruiting new members.
Employer-Supported Membership
Buddy and Lesley will continue developing a proposal for an employer-supported membership program.
The proposal will identify:
What NVICA can offer employers.
What NVICA would ask employers to provide.
Potential incentives for employers.
Eli was identified as a potential employer to approach because of his interest in NVICA and community involvement.
The association would like to obtain employer feedback before finalizing the program.
Educational Outreach
The Executive discussed increasing NVICA’s presence in culinary education.
Plans include:
Reaching out to North Island College (NIC).
Exploring opportunities with Vancouver Island University (VIU).
Following up regarding opportunities in Campbell River.
Visiting culinary classes during the first month of the school year.
Connecting with local high schools and FOMAC teachers.
Tammy will send an introductory email to local FOMAC teachers and include Jonathan.
The association would like to offer demonstrations and hands-on culinary activities rather than simply speaking to students.
Military Base
The Executive discussed developing a relationship with the local military base.
Potential opportunities include:
Recruiting military members into NVICA.
Exploring use of the base’s kitchen and facilities.
Supporting the renewed use of the Officer’s Mess.
Developing future culinary events or programs.
Action: Kevin will reach out to military base contacts and investigate opportunities.
6. Event Reports
Farmers’ Market — Saturday, August 22
Planning
Lesley has contacted most vendors and is coordinating donated ingredients.
Potential ingredients include:
Bee pollen — Jeremy
Eggs — Larissa
Purslane — Michelle
Crab apples and elderflowers — Jessica
Beans — Jill/Ying Yang
Corn — Shannon
Mushrooms and other produce from participating vendors
Ginger shots — potential donation
A charred corn salad recipe has been provided to Twyla for promotion.
Equipment
The team will have:
Barbecue
Two canopies, with additional shade available
Approximately four tables
Coolers
Six butane burners
Hot water
Cutting boards and other equipment
The team will bring ice to keep perishable products cold.
Crepes
Crepes will be offered again because they were successful at a previous market.
Crepes may be sold in packages of three or four.
Two burners can be used for crepe preparation.
Local fruit, including plums, may be incorporated.
Volunteers
Expected volunteers include:
Rolande, Lesley, Jin Lin, Kevin Moore, Carmie Dixon, Mitchell and Gaetane Palardy, Buddy, James along with other members as available.
Market Promotion
Membership promotion will take place at the Farmers’ Market.
Members should wear chef jackets where possible to make NVICA representatives easily identifiable.
Volunteers should bring water and appropriate clothing for the weather.
Members may bring a chef’s knife; cutting boards and most other equipment will be provided.
Donations
Square will be available for electronic donations.
A cash donation jar/box will also be available.
The possibility of obtaining a tap-to-donate device was discussed.
Action: Investigate the tap-to-donate system used by other organizations and determine whether NVICA should obtain one for future events.
Jonathan, Buddy and Gin will also take approximately 20 minutes during the market to discuss Gin’s ideas and potential future initiatives.
Food Day Canada — Saturday, September 26
Venue
Event will take place at a farm in the Cowichan Valley near Keating.
Jonathan and Buddy visited the venue and found it suitable for the event.
There is significant outdoor space, with indoor facilities available if required.
Attendance
Approximately 500 people are expected during the daytime event.
Attendance could potentially reach 1,000.
Approximately 200 people are expected for the evening dinner.
The evening dinner will be a ticketed event.
Schedule
Daytime event: approximately 11:00 a.m. – 4:30 p.m.
Dinner setup begins around 5:30 p.m.
NVICA Food Contribution
The current plan is to prepare:
Soup for approximately 500 people, with quantities adjusted if required.
Bread/focaccia.
Salad.
The team discussed preparing approximately 100 litres of soup, including a vegetarian-based soup.
NVICA may also assist with the evening dinner if staffing and time allow.
Preparation
Nourish Cowichan has been identified as the preferred location for preparation.
Fatima has offered access to:
Commercial preparation kitchen
Large kettles
Walk-in refrigerators
Walk-in freezers
Commercial equipment
This is preferable to the smaller college kitchen because of the additional storage, refrigeration and preparation space.
Preparation Date
The preferred plan is to complete the soup preparation on Friday, September 25, allowing the team to prepare everything in one day before the Saturday event.
Bread
Aaron will be contacted regarding the possibility of having local bakers provide the bread/focaccia.
Action Items:
Confirm Nourish Cowichan kitchen arrangements.
Confirm equipment and kettles.
Finalize soup quantities and recipes.
Confirm bread/focaccia.
Plan salad.
Confirm volunteers and transportation.
Determine NVICA’s involvement in the evening dinner.
Chef’s Night Out
The recent Qualicum Chef’s Night Out was considered a success.
Discussion took place regarding possible future events and businesses to feature.
Suggestions included:
Kinsu Chocolates
Good Life Juice
Burnt Honey
Big Bang Cider
Taco Bandito
Ronald suggested holding a Chef’s Night Out in Campbell River.
October possibilities included Liberty Kitchen and Matone’s.
Gaetane suggested connecting with the Lake Trail School food program coordinator.
Further planning is required to determine the next location and date.
7. Community Outreach & Fundraising
Community Events
Potential opportunity with the VIU Foundation in the last week of October.
The association will continue looking for community partnerships and events where NVICA can contribute culinary skills.
Freezer Raffle
Volunteer Survey
A survey was conducted regarding participation in the freezer raffle.
Approximately 18 responses were received.
Respondents were generally positive and willing to assist.
Freezer
Yolanda has freezer space available for the association to use.
Raffle Planning
Items still to be finalized:
BCLC raffle licence.
Ticket sales.
Ticket price: $10.
Draw date, tentatively December 28 or 29.
Draw location, with the Old Farm Market suggested.
Final volunteer responsibilities.
The proposed food component is for each participating member to prepare three different meals, with four portions of each meal.
Fundraising Dinner
The Executive discussed potential fundraising dinners for November/December.
Further discussion is required regarding:
Venue
Date
Menu
Ticketing
Payment options
Fundraising target
Community partners
Additional Fundraising Ideas
A fundraising opportunity for the Culinary Arts Foundation was brought forward. Possible formats include:
Cooking class
Dinner at Blue Moon Winery
Private dinner experiences in members’ homes
These options will be explored further.
8. Committee Reports
Cookbook Committee
Cookbook project continues to move forward.
Vendor information has been collected.
Vendors are being informed that the project is proceeding.
Existing material includes vendor biographies and photographs.
More active vendor communication and collection of information is expected beginning January 1.
Twyla is currently managing all three markets due to staffing changes.
Action: Continue vendor communication and development of cookbook content.
Cook’s Camp
Cook’s Camp was discussed as an important opportunity for student engagement.
Six students are expected to attend.
Ronald and Lesley are planning to attend September 16–18.
Further NVICA support and scholarship/funding opportunities are to be explored.
The association will look at opportunities to connect with students and educators around Cook’s Camp.
9. New Business
Post Office Box
The Courtenay post office box requires payment.
Amount is currently unknown.
Action: Ronald will confirm the amount and arrange payment.
Painter’s Lodge
A potential opportunity involving Painter’s Lodge in September was brought forward.
Jonathan will circulate the information to members.
Culinary Arts Foundation Fundraiser
Potential fundraising opportunities discussed:
Cooking class
Blue Moon Winery dinner
Private dinners hosted by members
Further planning required.
Chamber of Commerce / Rotary
Ronald suggested that NVICA explore attending Chamber of Commerce meetings to increase community visibility and networking.
Rotary was also identified as a potential community organization to connect with.
Child Development Centre Telethon
NVICA was approached regarding participating in another telethon dinner.
The Executive discussed whether the Child Development Centre would be willing to cover the cost of food.
The decision was to pass on participation for this year.
10. Key Priorities / Follow-Up
The Executive identified the following priorities:
Resolve the Membership Director position and outstanding dues.
Increase membership beginning in September.
Develop an employer-supported membership program.
Increase outreach to NIC, VIU and local high schools.
Develop a relationship with the local military base.
Successfully deliver the August 22 Farmers’ Market.
Prepare for Food Day Canada on September 26.
Confirm Nourish Cowichan as the preparation kitchen.
Continue planning the freezer raffle.
Develop additional fundraising opportunities.
Continue the cookbook project.
Explore Chamber of Commerce and Rotary relationships.
Plan the next Chef’s Night Out.
11. Action Item Summary
Action Item
Responsible
Contact Taylore regarding dues and Membership Director position
Jonathan
Establish response deadline for Taylore
Jonathan
Develop employer-supported membership proposal
Buddy & Lesley
Approach potential employer partners
Jonathan/team
Contact NIC/VIU regarding presentations
Jonathan/Buddy
Explore military base relationship
Kevin
Finalize Food Day Canada soup plan
Food Day team
Confirm Food Day volunteers
Executive
Investigate Chef’s Night Out locations
Executive
Continue freezer raffle planning
Executive
Confirm BCLC raffle licence
Executive
Confirm freezer storage
Executive
Develop fundraising dinner
Executive
Explore Culinary Arts Foundation fundraiser
Executive
Explore Chamber of Commerce/Rotary
Executive
Continue cookbook development
Cookbook Committee
12. Next Meeting
Date: Monday, September 21, 2026
Time: 4:30 p.m.
Location: Via Zoom
13. Adjournment
Motion to adjourn: Carmie Dixon
Seconded by: Kevin Moore
Motion carried.
Meeting adjourned: 7:05pm
