Diana Johnston, President of the 2007 BC Seniors Games, describes Bill Clay, Seniors Games Board Member and Instructor in Malaspina's Culinary Arts Program, as a, "highly organized, action oriented team player who always delivers as promised."

It turns out; however, that Diana’s last descriptor is absolutely wrong … in a good way.

Basing his budget on the cost of food for previous BC Seniors Games in other communities, Bill initially committed to a $96,000 budget, but then, after some serious negotiating with North Douglas Sysco Food Services, food suppliers he knows well, the projected budget dropped dramatically.

The budget dropped again as he helped the games become more 'green' by setting up 'grazing tables' rather than providing pre set box lunches as had been tradition. Given the 'grazing tables', athletes were provided with paper bags instead of cardboard boxes that are less biodegradable and more expensive. This decision chopped another $2,500 off the budget.

In the end Bill's $96,000 initial budget came in at $45,000. That's a saving of more than half the original budget, monies that will soon find their way into the bank accounts of various seniors' organizations in our Mid Island communities.

Diana wanted to be sure I understood that although, Bill managed to cut his budget in half, he still provided high quality, nutritionally sound food for the athletes.

She also wanted everyone to know that Bill was just one of 20 Seniors Games Directors who all worked very hard to run a successful and economically viable event.

Working together, the 20 directors have seen the games leave a total legacy of $73,000 for the community.

In the next few weeks, an invitation will appear in the media for seniors oriented organizations to apply for a share of that $73,000 legacy.

Bill's talents are soon to be on display in Paris as well as at Malaspina University College.

He and his team (Tracy Muzzolini from Saskatoon, Didier Julien from Halifax and Michael Pelletier, team manager, from Malaspina) have been invited as a demonstration team to this year's Coupe de Monde in Paris, an event known as the World Cup of Baking.

A second place winner in Toluca, Mexico in 2006, Bill’s team is determined to win next year’s qualifying event and compete in the 2009 Coupe de Monde. Toluca is situated at 8,439 feet, an altitude at which yeast and hydration are severely affected. As a result, although their product was superior, it came in underweight relegating them to second place – a tough loss but a great learning experience.

I'm betting on them next year. In the meantime Malaspina students are fortunate to have such an enthusiastic and experienced baker as one of their instructors.