Loading...

Bailliage and Leadership

/Bailliage and Leadership
Bailliage and Leadership2018-09-16T13:53:27+00:00

Bailliage de Vancouver Council

BAILLI
Photo of ANNE COLLETTE
ANNE COLLETTE
VICE – ARGENTIER
Photo of OWEN WRIGHT
OWEN WRIGHT
VICE – CONSEILLER CULINAIRE
Photo of SCOTT JAEGER
SCOTT JAEGER
VICE – CONSEILLER GASTRONOMIQUE
Photo of ROBERT CHARLTON
ROBERT CHARLTON
VICE – CHARGE de PRESSE
Photo of ROLAND MILIARE
ROLAND MILIARE
VICE – CHARGE de MISSIONS
Photo of ADOLF EITZENBERGER
ADOLF EITZENBERGER
VICE – CHARGE de MISSIONS
Photo of RUTH GRIERSON
RUTH GRIERSON
BAILLI PROVINCIAL, BRITISH COLUMBIA
Photo of JANE RUDDICK
JANE RUDDICK
BAILLI HONORAIRE
Photo of STEPHEN TREDWELL
STEPHEN TREDWELL
VICE – ECHANSON, ORDRE MONDIAL
Photo of CLEMENT LAU
CLEMENT LAU

Past and Present Leadership

Mr. Reginald Sargent

Founding Bailli Vancouver 1971-1977

Read More
Director of Catering Canadian Pacific Airlines
Photo of Mr. Bert Phillips

Mr. Bert Phillips

Bailli Vancouver 1977-1991

An Educator, Master Baker - Pastry Chef, and Artist - Sculptor Bert began his apprenticeship in his hometown near Vienna, but was interrupted by the war, and his subsequent draft into the Navy. Only one day before WW II ended, Bert narrowly avoided drowning after his ship sank.…Read More
Bailli Provincial British Columbia 1986 – 2014

An Educator, Master Baker – Pastry Chef, and Artist – Sculptor
Bert began his apprenticeship in his hometown near Vienna, but was interrupted by the war, and his subsequent draft into the Navy. Only one day before WW II ended, Bert narrowly avoided drowning after his ship sank. He quickly escaped from imprisonment and made his way back to Vienna.

Due to the post-war food food shortages, resuming his apprenticeship had to wait. Bert joined the police force as a temporary officer. In due course he was able to complete his apprenticeship, and supplementing this with extra night school courses obtained his Master’s Degree in Pastry work. His test piece was a sugar replica of the renowned St. Stephen’s Cathedral in Vienna.

In 1953, Bert, hearing glowing accounts of Canada, decided to emigrate. The young professional found employment almost immediately at the famed Bon Ton Patisserie in Vancouver, working 56 hours a week for the grand sum of $38.00. He was a satisfied new Canadian. However, being aware of the ups and downs of working for others, as his experience blossomed, he acquired his own bakery, eventually expanding to three outlets.

A major change in his life came when he met Janet and it was decided that he would cut down on his workload and seek a more congenial employment. The next four years were enjoyable ones spent in Hawaii working at a Danish/Japanese bakery, and also in prestigious hotels in Honolulu. During this time Bert gathered three gold and three silver medals at International culinary competitions. He also found time to publish two books on pastry making techniques between 1962 and 1972.

In 1966, Bert joined the B.C.I.T. (known at that time as Burnaby Vocational School) and obtained his teaching certificate and won many more medals, three bronze and five gold at competitions.

In 1971, Bert Phillips was invited to join the gourmet society, La Chaîne des Rôtisseurs. He was instrumental in creating the Bailliage of Vancouver, and served as its Bailli for 25 years. In 1973, he initiated the Bailliage of Victoria and assisted in the reorganization of the Nanaimo bailliage. In 1999, he opened the Bailliage du Val d’Okanagan in Kelowna. And after 30 years of service, Bert was presented the Star of Excellence by the Bailli Délégué du Canada, Mr. Hayo Maier.

Bert joined the British Columbia Chefs Association in 1967. After years of being an active member he became a Life Member in 1988. During his tenure as an educator, Bert’s pastry expertise was sought out by other countries and their institutions. Bert worked in various capacities in Granada, South Korea, Burma (now Myanmar), Fiji, and Singapore.

As a final observation from a fellow chef, Bert, a patient and dedicated instructor frequently baffled his students after demonstrating a technique which he performed so easily, with seemingly no effort, but when they tried it….need we say more? Of course they did it eventually….and with success!

Why did Bert choose this craft so many years ago? “I was always artistically inclined. I enjoyed drawing and sculpting. In pastry, I have found a medium to express my artistry. And, I did this over the years, all my working life” he concludes. An artist’s life work indeed!

Photo of Dr. Gerald Korn MD FRCSC

Dr. Gerald Korn MD FRCSC

Bailli Vancouver 1991 – 2003

Gerald was born in London, England. At an early age, he decided that a career in Medicine was his ideal. He entered medical school at the age of 17 and graduated 5 years later. Whilst as a medical student, he met and became engaged to Audrey, also born a Londoner, and they were married shortly thereafter.…Read More
Bailli Honorarie Vancouver 2000-2013

Gerald was born in London, England. At an early age, he decided that a career in Medicine was his ideal. He entered medical school at the age of 17 and graduated 5 years later.

Whilst as a medical student, he met and became engaged to Audrey, also born a Londoner, and they were married shortly thereafter. After a 2-year stint as a Medical Officer in the Royal Air Force, he undertook specialist training in Obstetrics and Gynecology.

Seeing an opportunity to practice his specialty in a new environment, the family, now grown to four with Julia and Paul, moved to Saskatoon in 1957. He lived and worked there until 1972, transferring to Vancouver. During their Saskatoon sojourn, Gerald acted as Head of the Department of Obstetrics & Gynecology at the City Hospital.
Wine and food have been a major part of Gerald’s and his family interests.

Sparked at an early age by visits to an uncle’s wine importing business located under the River Thames wine in all its glory became a fascination for Gerald that had to be explored.

Introduced by a member of La Chaîne in 1974, Gerald and Audrey soon became members and continued to his passing in 2013.

Elected to the council and later to become the Bailli, Gerald, with Audrey, attended almost every function over a period of 30 years. During 12 years as Bailli, he oversaw a number of changes in the style of functions, introduced the concept of an annual auction, and saw the membership grow steadily. On completion of his term as Bailli, Gerald was awarded the Silver Star of Excellence from the Canadian Bailliage and, at the same time, Audrey was awarded a Star of excellence for all the support that she has given to Gerald and the Vancouver bailliage.

Gerald was also a valued member of the Commanderie of Bordeaux and with Audrey, the International Wine and Food Society.

In the name of Dr. Gerald W. Korn, the Vancouver Bailliage has given an annual award to the top student of the Culinary Arts division of the Vancouver Community College.

Photo of Dr. Jane Ruddick BSc. MSc. PhD

Dr. Jane Ruddick BSc. MSc. PhD

Bailli Vancouver 2003-2011

Dr. Jane Ruddick is a food service professional with diverse and in-depth knowledge of all aspects of large scale catering, foods and food technology. After obtaining Bachelor, Masters and Doctoral degrees in Food and Management Science, Food Technology and Nutrition at the Universities of London and British Columbia, she entered the food service industry as Food Science Specialist working jointly with CP Hotels and CP Air.…Read More
Bailli Honorarie Vancouver 2011-presentBailli Provincial, British Columbia 2015 – present

Dr. Jane Ruddick is a food service professional with diverse and in-depth knowledge of all aspects of large scale catering, foods and food technology.

After obtaining Bachelor, Masters and Doctoral degrees in Food and Management Science, Food Technology and Nutrition at the Universities of London and British Columbia, she entered the food service industry as Food Science Specialist working jointly with CP Hotels and CP Air. Responsibilities included the development and implementation of quality control and sanitation programs for use by management and staff throughout the world. From 1984 – 1990, she was promoted to Manager of Catering for Canadian Airlines International responsible for in-flight foodservice around the world.

In 1990, she established J. R. Food Consultants Ltd. a company based in Vancouver specializing in food safety, sanitation, quality control and crisis management for the food service industry.

The company is also the head office for the British Columbia Culinary Arts Foundation – the fundraising arm for all of the Chefs’ Associations in British Columbia – the Canadian Culinary Federation – the professional association for all Canadian chefs – and Bocuse d’Or Canada. In these capacities she is very involved in the administration, sponsorship and fundraising activities for Canada’s culinary teams who compete in many prestigious culinary competitions around the world.

Dr. Ruddick is a professional member of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology, the Canadian Food Service Executives Association, and Les Dames d’Escoffier. She has been Vice President of the In-flight Catering Association and a member of the B.C. Science Council Food and Agriculture Committee.

Photo of Dr. Stephen Tredwell MD MA FRCSC

Dr. Stephen Tredwell MD MA FRCSC

Bailli Vancouver 2011 – 2016

Dr Stephen Tredwell is currently Professor Emeritus Orthopaedics University of British Columbia. A British Columbia native he was born in Victoria, took his MD at UBC and then pursued training in Orthopaedic Surgery and further sub-specialty training in Children’s Orthopaedics. After post-graduate studies in Hong Kong, Boston, Minneapolis and Delaware he returned to Vancouver.…Read More

Dr Stephen Tredwell is currently Professor Emeritus Orthopaedics University of British Columbia. A British Columbia native he was born in Victoria, took his MD at UBC and then pursued training in Orthopaedic Surgery and further sub-specialty training in Children’s Orthopaedics. After post-graduate studies in Hong Kong, Boston, Minneapolis and Delaware he returned to Vancouver.

Following 33 years at B.C.’s Children’s Hospital, Stephen retired as Professor and Head of Orthopaedics there and with his wife Sirkka was free to pursue a life long interest in food and wine under the tutelage of friends and colleagues in the Vancouver Bailliage of the Chaine. He served as Member of Council and then Argentier before becoming Bailli in 2011.