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The 2010 Canadian Chefs' Congress took place at Providence Farm in Vancouver Island's Cowichan Valley September 10-12. Chefs, culinary professionals and students from across Canada converged to talk about food, beer and wine. The focus for this year's congress was the current state of marine life and what the culinary industry can do to improve the health of our oceans.

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Guests warm up at the campfire.

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Fisherman Corey Erikson grills apples.

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Chef Angus An (right) of Vancouver Thai restaurant Maenam, and Stuart Whyte prepare and steam clams.

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Steamed clams with Thai basil, mint, lemon grass and cherry tomatoes cooked by Chef Angus An of Vancouver Thai restaurant Maenam.

LAURA LEYSHON/laura leyshon The Globe and Mail

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Mount Washington's Fourth Generation Fishing fishermen Wes Erikson, Kyle Erikson, and Corey Erikson.

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Haida Gwaii caterer Roberta Olson (right) and her sister Judi Bendick prepare dried spring salmon.

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Haida Gwaii caterer Roberta Olson serves dried spring salmon.

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Evelyn Takoff (Raudz Regional Table Kelowna) and Scott Jaeger from the Pear Tree Restaurant in Burnaby, BC, prepare sungolds wrapped in fresh brioche.

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Evelyn Takoff (Raudz Regional Table Kelowna) and Scott Jaeger from the Pear Tree Restaurant in Burnaby, BC, prepare sungolds wrapped in fresh brioche.

LAURA LEYSHON/laura leyshon The Globe and Mail

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B.C. oysters are served.

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B.C. oysters are served.

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Heirloom tomatoes.

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B.C.-made charcuterie is on the menu.

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Smoked local salmon.

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Vancouver restaurateur Vikram Vij speaks.

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Robert Clark (C restaurant in Vancouver) and Organic Ocean's Steve Johansen.

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B.C. spot prawns.

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B.C. salmon.

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From left: Corey Erikson, Kyle Erikson, and Wes Erikson prepare alder smoked halibut.

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From left: Quoc Phi and Cliff Morrison help Saint John Ale House Executive Chef Jesse Vergen (right) prepare IMTA kelp.

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Meredith Boyd, 4 1/2, enjoys a rainy lunch.

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