The Embassy of Canada, 501 Pennsylvania Avenue,
Washington, DC




Seated Front Row : Alberta Chefs. Standing Center : Damien Martineau.
Standing Back Rows : Apprentice cooks and students from The Congressional Country
Club and Crossland Vocational College of Technology.

The Alberta Culinary Arts Foundation has been serving business, governments and the community since 1983,when it was formed with the purpose of enhancing the profile of Alberta Chefs. Excellence is the hallmark of the Foundation. It is probably best know for organizing teams of professional chefs to represent Alberta and Canada at international culinary competitions.

In 1989 the spanking new Canadian Embassy opened in Washington DC on Pennsylvania Avenue. The Government of Alberta, Department of Economic Development and Trade sensed that a high profile opportunity existed to advance its business opportunities with the USA its largest trading partner. Plans were put in place to hold the first reception and Dinner at the new Embassy.

The Foundation was brought on board with the directive to organize the event. The Foundation had tackled some fifty similar missions in far off lands and consistently sought the guidance and services of the chefs from those Cities. Contact was made with Damian Martineau, President of The Nation’s Capital Chefs Association.

Alberta Chefs and The Nation’s Capital Chefs Association shared the common goal of creating education and training opportunities for young cooks and they both recognized that an event such as this would give these young apprentice cooks the chance to demonstrate their skills while working alongside their peers.

The Event was attended by entertainment and travel celebrities, food columnist and convention planners. The function wrap up was perhaps best expressed by Damien Martineau:

“The evening was one that I will never forget it was one of the many cherished and memorable highlights during my 5 year presidency of The Nation’s Capital Chefs Association. It was incredible how many people came, we were prepping for 500 and 700 showed up. It was a zoo but tons of fun”

The Foundation presented a check for $3,000 to the apprentice programme of The Nation’s Capital Chefs Association and Damien on behalf of Jack Braun, President of the American Culinary Federation presented the ACF Presidents Medallion to Maurice O’Flynn, Executive Director of the Alberta Culinary Arts Foundation.