Canada Dinner
Bailliage of Calgary
Calgary, April 29, 2018
An evening of memories
" This much anticipated event surpassed everyone's expectations "

We were hosted at the Calgary Golf and Country Club (CGCC) by Executive Chef Vincent Parkinson, Chancelier Honoraire. This much anticipated event surpassed everyone’s expectations as Executive Chef Parkinson and Front of House Manager Gennadiy Michalowski outdid themselves with the ambiance, food, and wines chosen for the evening.

In the main ballroom of the CGCC, guests were met with a display of items donated by the Baekeland family. These included a number of Chaîne plates from previous dinners, an original Ordre Mondial ribbon and Roger Baekeland’s (Échanson Honoraire) Chaîne ribbons.

The Bailliage of Calgary would like to thank Lee Baekeland for the donation of these remarkable memorabilia. The Order Mondial ribbon will be used in the future as the award for the winner of the local Jeunes Sommeliers Competition held by the Bailliage.

Bailli Jan Hansen welcomed everyone to the impeccably set tables and provided the attendees with a brief history of the donated items. The dinner was a testament to the skill and professionalism of the CGCC kitchen and service brigades, as recognized by Bailli Hansen with his accolades for a wonderful evening.

In his remarks, he noted that Chef Parkinson’s daughter Kira was a part of the brigade that night making the evening more special for the attendees. Over the years Chef Parkinson has had many of the city’s best chefs pass through his kitchen and this tradition continues with his daughter.

Many of the top chefs from Calgary (former cooks at CGCC) joined Chef Parkinson and previous Executive Chefs of the CGCC for a few multi-generational photos to highlight the influence Chef Parkinson has had on the culinary industry over his career.  Many of these chefs have been winners in the Jeunes Chefs Rôtisseurs competitions at local, national and international levels.

As is the custom with the Bailliage of Calgary, two commemorative plates were awarded:  Chef de Partie, Tierra Walter, received one for the kitchen brigade and server Audrey Bonayao was presented with the one for the service team.

Jeff Merrin
Vice-Chargé de Presse