History

Branch History

Formed in 1979, the North Vancouver Island Culinary Association (NVICA) is the northern Vancouver Island branch of the Canadian Culinary Federation / Fédération Culinaire Canadienne (CCFCC). As a non-profit association, NVICA is dedicated to fostering a community of chefs, cooks, and culinary and hospitality professionals, working together to elevate the culinary arts in the region.

The association was founded by four passionate and visionary chefs: Randy Redman, Arnold Mueller, Ben Veldhuis, and Michel Rabu. Over the years, NVICA has grown and developed a strong legacy, with long-standing members such as Hank Meury, Hans Zihlmann, Fred Rose, and Chris Hansen, who have contributed over 20 years of service to the organization.

NVICA represents culinary professionals within a 200km radius of our central location, encompassing a vast and diverse region. This area stretches to Nanaimo, north beyond Port Hardy, and west into Strathcona Park, while also reaching east toward the mainland coast, including Powell River. Our association remains a vital force in the industry, fostering excellence, education, and community engagement across this dynamic culinary landscape.”. The association continues to be a vital force in the industry, promoting excellence, education, and community engagement for its members.

National History

In the late 1950s, chef associations began to form across Canada, heavily influenced by chefs who had moved from the USA and brought new ideas to the Canadian culinary workplace. By the early 1960s, several branches had been established, and regular meetings were being held. During this time, chefs working for the Canadian National Railway (CNR), which owned major hotels such as The Hotel Macdonald and Banff Springs Hotel, started organizing and attending annual meetings. At their 1963 meeting, five professional chefs founded the Canadian Federation of Chefs. Chef Angelo Cassagrande, the Executive Chef at the Hotel Macdonald, was elected the first President, and the first National Convention was held in Edmonton.

The core mission of the Federation has remained consistent since its inception: to raise the image and status of “The Chef” in the eyes of the public and government. To achieve this goal, members recognized the need for ongoing training beyond the workplace. Their efforts led to the development of numerous private and government-funded training centers across Canada. The Federation continues to contribute to various educational boards, providing input into curriculum and course development. As part of their ongoing commitment to professional growth, the Federation, with the support of the federal government, created a nationally recognized Chef Certification Program.

The Federation has undergone two name changes: in 1993, it became the Canadian Federation of Chefs & Cooks (CFCC), and in 2003, it was renamed the Canadian Culinary Federation / Fédération Culinaire Canadienne (CCFCC). Throughout its history, the Federation has been grounded in strong traditions of fellowship, honor, professional respect, and a relentless pursuit of knowledge that pushes the boundaries of food preparation.

Since its founding, the Federation has proudly represented professional chefs and cooks in Canada, fostering a deep and enduring tradition of excellence. Membership is open to anyone actively pursuing a career as a cook apprentice, journeyman cook, professional chef/cook, or other culinary and hospitality industry professional.

As a federally chartered, not-for-profit organization, the CF is managed by a Board of Directors elected by its members. Regional and city branches maintain their affiliation with the CCFCC through charters and by adhering to the National bylaws. The Federation conducts its business at annual conventions, where it is open to general members, invited guests, and individuals or organizations involved in the culinary and hospitality industries.