On November 4th, 2009 Le Cordon Bleu Ottawa Culinary Institute hosted the USA Rice Federation, a global advocate for all segments of the U.S. rice industry with a mission to promote and protect the interests of producers, millers, merchants and allied businesses.

Chef Stefan D. Czapalay, c.c.c, one of Canada's premiere culinary activists, treated Le Cordon Bleu Ottawa Culinary Institute students to a presentation on the history, diversity, health benefits and cost benefits of rice. He discussed proper cooking methods and insider tips and techniques on how to freeze and store rice.

He followed up his presentation with a well received demonstration. The demonstration featured a wide variety of creative rice recipes where students were able to taste his creations.

The students left the presentation with ideas on how to use rice in any menu creation. Menu ideas included:

Biography of Chef Stefan D. Czapalay, c.c.c.

Chef Stefan D. Czapalay, c.c.c. Certified Chef de Cuisine), is one of Canada's premiere culinary activists. He came to the forefront of Canada's culinary scene as a result of drive and hard work. Coming up through the traditional “apprenticeship program” he was fortunate enough to work under many great chefs including his first chef and mentor Alex Clavel.

After traveling Europe volunteering his services at many restaurants in return for meals he came back to Prince Edward Island Canada where he opened his restaurant Seasons in Thyme

While working in Prince Edward Island, he established many local contacts from whom he could buy fresh from the water oysters, halibut, clams etc. From local farmers, ducks and produce and from his own gardens, edible flowers, and herbs.Although this seemed like natural quality process to Stefan, it was new to Canadian Restranteurs.This rationale – that chefs should use quality local products - was instilled in him even further after a short stay in Europe, where the chefs with whom Stefan worked displayed such strong convictions about supporting local producers.

His nationally acclaimed restaurant, Seasons in Thyme, on Prince Edward Island, was awarded three stars from “Where to Eat in Canada”, Four Diamonds from CAA/AAA and widely recognized as one of Canadas most innovative restaurants.Stefan closed this restaurant in 2000 to fulfill his desire to travel.

During the chefs travels around the world, he learned many techniques and discovered an incredible array of ingredients for cooking, and this led to his founding his international consulting agency “Culinary Design Solutions”. This company supplies the necessary culinary talent for Trade Shows, product demonstrations, product launches, kitchen design, menu development, recipe development and recipe industrialization.

Chef Stefan is a strong supporter of sustainable harvesting and wild caught seafood which is why he continues his role as Corporate Chef for Clearwater fine foods.

He is a member of the Research Chefs Association, the Canadian Culinary Federation, La Chaîne des Rôtisseurs, the Opimian Wine Society and a charter member of Cuisine Canada.

Chef Stefan continues to travel the world doing educational and team building exercises for all clients big and small who are true epicureans at heart.