Corporate Chef North Division Past President and Chairman, BC Chefs' Association 1998 to 2004 Born and raised in Vancouver, Klaus Fix has been mentored by some of the best chefs in Canada. In 1979 he enrolled in Culinary Arts at the British Columbia Institute of Technology (PVI). After completing the Culinary Arts curriculum, Klaus Fix went to work with the Westin Hotel Chain under one of Canada’s finest Master Chefs and renowned International Judges, Fred Zimmerman. He completed his Red Seal Apprenticeship and Certification at the Northern Alberta Institute of Technology (NAIT). During his time with the Westin, Chef Klaus was involved with the preparation of dinners for the late Canadian Prime Minister, Pierre Trudeau and British Prime Minister, Margaret Thatcher. Between 1984 and 1994 Chef Klaus moved back to Vancouver to continue the development of his culinary career. He worked for the Sheraton Hotel Chain, Vancouver Terminal City Club, Pan Pacific Hotel, British Columbia Club and the University Golf Club. Chef Klaus had the honor and privilege of cooking for Prince Charles & Lady Diana, then Canadian Prime Minister Brian Mulrooney (Expo 86), and Queen Elizabeth (Commonwealth Summit 1987). In 1994 Klaus Fix was offered the position of Executive and Corporate Product Development Chef for Executive Hotels and Resorts. In early 1995 Klaus became the Executive Chef at the prestigious Point Grey Golf & Country Club in Vancouver and in January 1999, he was offered his current position with Unilever Foodsolutions. In 1996, Chef Klaus attained the highest professional designation for a chef in Canada, as a Certified Chef de Cuisine (CCC) through the Canadian Culinary Institute. Chef Klaus maintains strong ties to his profession as a past President of the British Columbia Chefs’ Association (web site: www.bcchefs.com). The BC Chefs’ Association Board of Directors is a group of chefs, foodservice professionals who volunteer some of their time to the betterment, promotion of the culinary profession, food service industry and charitable causes. Chef Klaus is extremely happy to have the opportunity of working with Unilever Foodsolutions and our customers. “I look forward to working with our customers in the development of food service solutions that are creative and really work in helping them run their business in a more smooth and efficient manner” Professional Experience: · Culinary Positions Primarily 4 and 5 Star Hotels and Upscale Private Clubs · Previous Owner of Bistro in Vancouver Accreditation: · Certified Chef du Cuisine - Canadian Culinary Institute (Highest Accreditation for a Chef in Canada) · Certificate of Qualification and Completion of Apprenticeship with Canadian Red Seal - Northern Alberta Institute of Technology · Culinary Arts Certificate - British Columbia Institute of Technology Service and Memberships: · Past President and Chairman - British Columbia Chefs' Association 1998 to 2004 · Past Secretary Director - British Columbia Culinary Arts Foundation 1998 to 2004 · Past Board Member of Hospitality Industry Advisory Council of British Columbia 1998 to 2000 · Program Advisory Committee Member - The Art Institute of Vancouver / Dubrulle Culinary Arts 2005 to Present · Member in good standing of the Canadian Culinary Federation, World Association of Chefs' Societies and British Columbia Chefs' Association Awards: · Award of Appreciation for Contribution to the Culinary Arts (2006) - British Columbia Chefs Association · President's Award of Excellence for Outstanding Contribution to the Culinary Profession (2004) - British Columbia Chefs Association · Award of Appreciation Board Member Service for 2000 to 2004 (2004) - British Columbia Chefs Association · Presidential Service Award (2004) - British Columbia Chefs Association · In Recognition for Support and Contribution to the Hospitality and Tourism Industry (2002) - British Columbia Chefs Association Recent Culinary Activities: · Master of Ceremonies, Canadian Culinary Federation National Conference - Knorr/Canadian Culinary Federation (CCF) / "Next Great Chef Television Show Promotion" Evening of Celebration 2006 · Judge - Knorr - Canadian Culinary Federation National Conference - Knorr/CCF Junior Culinary Arts Competition 2006 · Judge - Knorr/CCF Junior Culinary Arts Competition Winnipeg, Manitoba 2006 · Judge - Knorr/CCF Junior Culinary Arts Competition Saskatoon, Saskatchewan 2006 · Official Representative Unilever Foodsolutions - Awards Ceremony, Knorr/CCF Junior Culinary Arts Competition Vancouver, BC 2006 · Guest Chef Instructor "Utilizing Convenience Foods for Upscale Casual Dining" Red River College, Winnipeg, Manitoba 2006 · Guest Executive Chef - River Rock Casino's / David Foster Foundation Annual Fundraiser 2006 - For Children's Organ Transplant · Guest Chef - Canadian Gemini Awards Dinner - River Rock Casino Resort 2006 Other Interests: · Being a Dad, Jazz Music, Golf and Skiing | 
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