Devour! Opening Gala Film Featuring Anthony Bourdain: Eat Drink Man Woman & Devour! Opening Gala Post-Reception
Devour! Opening Gala Film Featuring Anthony Bourdain: Eat Drink Man Woman
Screening and Q&A 8:00-10:30 PM
This is Anthony Bourdain’s favourite food film of all time. We have never been more excited to have someone curate our Opening Night Gala and we intend to have this be the first in a long-standing tradition of special guests taking us on a delicious trip into the past, shining a spotlight on some of the world’s best food films. Eaten, but never forgotten.
In Eat Drink Man Woman, family is forever, and food is fleeting. Or is it the other way around? Maybe that’s just the way it feels in this award-winning film by Ang Lee about a father/chef and his three daughters.
Taiwan/USA, 1994, 124 minutes
Director Ang Lee
Distributor Audio Ciné Films
Devour! Opening Gala Post-Reception
Book Signing 10:30PM-11:30PM
Party 10:30-1:00 AM
Like a fine meal, the night isn’t truly over until you’ve indulged in an evening appéritif. Mingle with celebrities and chefs, and get hyped for the next four days of the festival with signature Devour! drinks and incredible food inspired by Eat Drink Man Woman prepared by Chefs Peter Dewar, Don Mailman and Annaleisa Scigliano who will lead their talented teams of students from the Nova Scotia Community College’s Culinary Arts program. And if you’re also a bookworm, join special celebrity guest Anthony Bourdain as he hosts a one-hour book signing.*
* 100 ticket buyers will be randomly selected for the book signing.
Chef, author, and raconteur Anthony Bourdain is best known for traveling the globe on his stomach, daringly consuming some of the world’s most exotic dishes on his hit TV shows including CNN’s Parts Unknown, The Taste on ABC and as Executive Producer & Narrator on The Mind of a Chef on PBS. Somewhat notoriously, he has established himself as a professional gadfly, bête noir, advocate, social critic, and pork enthusiast, recognized for his caustic sense of humor worldwide. He is as unsparing of those things he hates, as he is evangelical about his passions.
The “chef-at-large” at New York’s famed Brasserie Les Halles, Bourdain is the author of best-selling Kitchen Confidential: Adventures in the Culinary Underbelly, a candid, hysterical, and sometimes shocking portrait of lif in restaurant kitchen that has been translated into more than 28 languages – as well as the travel journal, A Cook’s Tour, 3 crime novels, a cookbook, a biography of Typhoid Mary, the bestselling graphic novel Get JIRO!, and others.
His work has appeared in The New Yorker, The New York Times,The Times of London, Bon Appetit, Gourmet and many other publications. He has shared his insights about team building and crisis management with the Harvard Business Review. He has been profiled by CBS Sunday Morning and Nightline, and has been a guest on The Late Show with David Letterman, Morning Joe, Late Night with Jimmy Fallon, The Daily Show, Charlie Rose,The Colbert Report, and Real Time with Bill Maher.
Bourdain joined the writing staff of HBO’s Treme in 2011, contributing to the popular drama’s restaurant storylines. In 2013, he launched his own publishing line with Ecco, Anthony Bourdain Books, an imprint of HarperCollins. Titles include Daniel Vaughn’sProphets of Smoked Meat, Roy Choi’s L.A. Son: My Life, My City, My Food, Marilyn Hagerty’s Grand Forks: A History of American Dining in 128 Reviews, and the newest title, Pain Don’t Hurt: Fighting Inside and Outside the Ring by Mark Miller and Shelby Jones
The legendary Anthony Bourdain: No Reservations, was widely popular all over the world, winning two Emmy Awards, with several other nominations. 2014 brought the continued success ofThe Taste, a cooking competition series for ABC with Nigella Lawson, and the third season of Parts Unknown: Anthony Bourdain on CNN, winner of the Producers Guild Award, and two Emmys, including Outstanding Cinematography for Nonfiction Programming and shared the honor of Outstanding Informational Series
Along with executive producers Joseph Caterini, Chris Collins, and Lydia Tenaglia, won the Outstanding Culinary Program Emmy in June 2014 for the April Bloomfield– and Sean Brock–starring season of the PBS show Mind of a Chef. MOAC’s third season will feature Edward Lee and Magnus Nilsson, premiering in September.
Starting his culinary career at The Culinary Institute of Canada in Prince Edward Island, Peter Dewar moved to Bern, Switzerland upon graduation for a two year apprenticeship. Upon returning home to Canada, Peter spent his time working in Whistler, British Columbia in the winter, and in Atlantic Canada in the summer, before becoming a full time instructor at Nova Scotia Community College’s Culinary Arts program.
Peter has won numerous awards in his field including the title of Competing Chef of the Year at the CCFCC Chefs Challenge in Montreal, the President’s Citation Award from the Nova Scotia Chef’s Association in 2008 and 2009, and the Culinarian of the Year award from the Nova Scotia Chef’s Association in 2008 and 2009. Peter was also a core member of Culinary Team Canada that won gold at the 2012 World Culinary Olympics in Erfurt, Germany.
Hailing from Kentville, Nova Scotia, Don Mailman started working in the foodservice industry at the young age of 13. A quick learner, Don started as a dishwasher, soon became a line cook, and then a breakfast cook by the age of 15. Beginning his culinary training under the late Chef Alex Clavel, he gained his Certificate of Qualification in 1989. Classically trained in culinary arts, Don successfully completed his National Chef de Cuisine in 1995, and has been studying the finer science of Food Healing for the past 15 years.
Holding the positions of Food & Beverage Manager, Executive Chef, Restaurant Director and Manager, Consultant, Trainer, Business Owner and now Culinary Instructor, Don has been published in many magazines and has written many cookbooks. Winning many awards for his cooking and recipes, he has had the pleasure of cooking for many well-known people from all over the world. Having worked across Canada for over 34 years, Don joined the NSCC team in 1997, hoping to pass on his knowledge to Canada’s future chefs, who he believes are going to be greater than this generation.
Recently joining the team at the Nova Scotia Community College, Annaleisa Scigliano has been the Baking and Pastry Arts instructor since 2013. Prior to NSCC, Annaleisa was the pastry chef at The Prince George Hotel for over eight years, along with numerous hotels and restaurants prior to that. Travelling to Germany, New York, Australia, Chicago and across Canada for advanced training, she has been trained by Jacquy Pfiffer, Frank Michel, Pierre Herme and Bronwen Webber, in the areas of macaroon sculpted cakes and sugar and chocolate showpieces.
In the past, Annaleisa has been the Pastry Chef for the Nova Scotia Culinary Team, placing first in the Atlantic Conference. She has also received many honours and awards throughout her career, including The Alex Clavel Award and The Clay Burrill Award. Annaleisa says that being a Pastry Chef has taught her about dedication and commitment – something she strives to teach her students on a daily basis.