Junior Culinary Team Canada have had long history of being a training ground for many talented chefs. Many of Canada's top chefs have taken advantage of this once in a lifetime experience to learn new skills, make priceless connections and put Canada on the top tier of the World Culinary scene.

JCTC are made up of young, competitive chefs representing the Province of British Columbia and Canada on the world stage. They are working towards Gold Medal status and world recognition at the 26th IKA Culinary Olympics, Stuttgart, Germany (14-19 February 2024), after winning a gold medal and silver medal at the Luxembourg 2023 Culinary World Cup.

If you look into their histories, you will see many of them were able to continue to compete on the world stage as members of Culinary Team Canada as well as representing Canada as Competitors at the coveted Bocuse D'or Competitions.

Chef JC Felicella

John Carlo is currently the manager for both Community Catering Team Canada and the Junior Culinary Team Canada. JC leads his teams with a strong foundation of knowledge, creativity and intuitive wisdom based on a 35+ years of experience in the culinary arts field. JC has a breath of knowledge that he has developed through working in hotels, post-secondary education, private clubs, and owning his own restaurant. Through these experience JC has been recognized as a leader in his field through a multitude of awards such as: BC Chef of the Year (2001 & 2017); Western Canada Chef of the Year (2003 & 2017); and Canadian Chef of the Year (2010 & 2017). JC is currently working in food manufacturing as the culinary director for Global Gourmet Foods, where they develop food for both national and international markets. JC also volunteers his time as the chair for the BC Culinary Arts Foundation where they work with all Chef’s associations across the province. He has served as a board member for the Canadian Culinary Federation (2000-Present). Throughout his career he has always been passionate about participating in and managing culinary arts competitions. He has been competing internationally since 1988, in this time he has attended the Culinary Olympics every four years and has been honoured with 32 gold metals and 12 silver medals. JC has also had the opportunity to manage, coach, and judge multiple Bocuse d’Or competitions in Lyon, France.