by Stanley Townsend
Chef James Olberg to compete at Bocuse d’Or in Lyon, France, January 2017
Seasoned chef James Oberg is no stranger to competition. Active in the Canadian Culinary Federation (CCFCC), Olberg’s knowledge and creativity have earned him multiple medals at culinary competitions. As a member of Culinary Team Canada, Olberg earned four silver medals. In 2017, Olberg will represent Canada in the Bocuse d’Or, the most prestigious international professional cooking competition in the world held in Lyon, France.
An accomplished culinary talent, Olberg brings years of experience to the table. His career has spanned more than two decades and includes positions held in kitchens across the country: The King Edward Hotel (Toronto); the Crowne Plaza Hotel (Edmonton), Sheraton Red Deer Hotel (Red Deer); Queen Landing Hotel (Niagara-on-the-Lake), and La Société, a French bistro in downtown Toronto.
James has built his repertoire through hard work, dedication and perseverance. During his culinary journey, James has constantly evolved in his pursuit of excellence. James’ own inspiration was provided by his by father when James followed his footsteps to pursue a career in the culinary arts. James has continued the tradition, mentoring and inspiring aspiring novices along the way. James’ commis at the Bocuse d’Or is rising star Canadian chef Trevor Ritchie, who won gold medals in junior competitions including the Han Bueschkens Junior Culinary Challenge in Chile. Trevor credits Olberg with teaching him a lot through the years, including management skills and how to handle people.
I had the distinct pleasure of working with James during his early tenure at Edmonton’s Crowne Plaza Hotel. James could always be counted on to judge culinary events at NAIT or with Skills Canada. James is a strong advocate for fairness and impartiality with competitors. Over the years I have interacted with James’ protégés and professional colleagues, all who share James’ passion. James has made a significant contribution championing professional success and “raising the bar” of Canadian cuisine.
edmontonCHEFS.ca will be cheering James on. Go for the gusto, James, go for the Gold!