The Culinary Federation Winnipeg November event was held at the Jewish Learning Center located at 1845 Mathers Avenue, hosted by Chef Dov Korkh. The evening was dedicated to looking at Jewish and Israeli Cuisine and “Kashrut”,(Jewish dietary laws dealing with food). To open the meeting Rabbi Avrohom Alten gave the participants an understanding of what foods are permissible and what foods are forbidden to eat according to the Jewish traditions. Participants explored the idea of not mixing milk and meat, different levels of kashrut and the development of kashrut over time. A power point presentation is available on request from the branch.
Chef Dov Korth prepared an Israeli style kosher dinner in order to let the chefs compare the characteristics of Ashkenazi and Sephardic Cuisine, the two leading cuisines of Israel. The menu consisted of the following items.
The 2019 Awards Reception at the School of Hospitality and Culinary Arts recognized the excellence of many of Manitoba’s best up and coming young chefs.
Culinary Federation Winnipeg’s two awards were presented by Chef Ron Dobrinsky on behalf of the branch. The Canadian Culinary Federation Award was given to Maria Francesca Agatep and the Ron Long Memorial Award was presented to Lucas Dumore.
Winnipeg Young Chef Denise Linag received the Mona Lisa Restorante Italiano Artistic Award and Elissa Polkowski received the Apprentice Cook Award Level Two.
In addition to her Culinary Federation Award , Maria Francesca Agatep was the overall outstanding student with three other awards, Les Marmiton Most Promising Chef Award, the Norm Konowalchuk Memorial Award for Culinary Arts and the School of Hospitality Co-operative Education Award.
Congratulations to Winnipeg’s winning young chef members and all the aspiring chefs for their outstanding achievement.
How Healthy Food Works Lunch Culinary Federation Winnipeg celebrated International Chefs Day making a great lunch with two groups of children and showing them How Healthy Foods Works. Students prepared three healthy dishes from Nestlie’s How Healthy Foods program : Super Spinach Pancake Mix; Ginger, Carrot Vision Soup ; and Banana Super Cooler. The chefs read on →
We welcome new members Countryside Farms to our
association and presented Peter Wieler and Susan Slegers with a certificate of membership at our
meeting at Pratts. Winnipeg branch is
looking forward to working with Countryside in getting out the word about their
free range, organic , shell eggs.
The Culinary Federation Winnipeg held its first meeting of the season at Bistro 101 on Wednesday September 11. The branch shared some information on plans for the upcoming year. The meeting was also a chance to recognize our new associate member, Countryside Farms. Peter Wieler accepted a membership certificate on behalf of Countryside Farms Nutrgroupe.
Gord Harris, protein specialist with Pratt’s spoke about the fine Beef Loin sampled that evening and the other products of Northern Gold Canadian Beef. We were reminded of the irreplaceable flavour of home grown meat and the ingredient list that consists of only one thing, Canadian Beef. In the time of laboratory foods with ingredient lists an arm long, Gord pointed out the local goodness that Northern Gold provides.
Culinary students from Manitoba Institute of trades and Technology were on hand to assist Chef Ferdinand Catalan and Sous Chef Jesse in presenting a fantastic buffet. Membership celebrated a pre dinner reception with tasty appetizers including a Bothwell cheese board and hot items. The main course featured Slow Roasted Loin of Northern Gold Canadian Premium Beef and an array of hot and cold items, all exceeding our expectations. Finally , with the tutelage of Chef Ferdinand , the students were able to prepare Crepes Flambe with a variety of fresh fruits which was an unexpected treat.
The evening continued with a display of the hidden talent of the CF Winnipeg with a karaoke night hosted by Chef Ferdinand. That guy can sure sing!
Thanks to Pratt’s and to Jamie Campbell for arranging the evening and the membership in attendance who made it a truly enjoyable event.
We now have Culinary Federation Winnipeg Branch jackets available to order. Jackets are a high quality black storm shell style suitable for all weather, with our Branch logo and “Winnipeg Chefs” prominently embroidered on the chest, and the national Culinary Federation logo on the right sleeve. They are very sharp looking and a great way to promote yourself as a CF member and serve as a great talking point within industry. These make a great statement and hint at your skill level at events, competitions, or for everyday wear. See attached photos for a closer look.
Jackets are available
in men’s and women’s sizing. Sizes run from Small to XXL. The
Branch will cover half the cost of jackets for our members. Your cost as
a member is $40.00 payable to the CCFCC Winnipeg Branch.
Member Derek Kostynuik from City Bread is coordinating orders on our behalf.
Please reach out to him at DKostynuik@citybread.com to
order or if you have further questions on this offer!
Last week we held our annual general meeting which was an opportunity for us to network at Sysco West’s facility, enjoy a fantastic meal and elect a new executive/ board of directors for the upcoming two years.
Executive and Directors
President Brian Humniski Vice president Peter Ecker, Past President Paul Lemire, Second Vice president Jeremy Langemann, Secretary Jared Lavalee,Treasurer Karl Oman, Chef Directors : Jesse S. Friesen, Hans Schweitzer, Ron Dobrinsky, John Reimers, Jose Naboa Sanchez, Don Pattie, Dov Korkh , Ian Shapira
Associate Members : Saputo – Coleen Robbins, City Bread -Derek Kostyniuk, Fentons Wine Merchant- Mo Razik, Binner Marketing – Bonnie Mularchuk
We look forward to serving your interests in the culinary community and
growing this association to meet the needs of todays chefs, cooks, bakers and industry
Our Culinary Federation
meeting for May was a standing room only event, hosted by Erica and
Chef Carl of Gordon Food Services
(G.F.S.) at their fine facility at 310 Sterling Lyon Parkway.
Joy Lorette ,Business Development Specialist with Food and Agri-Product Processing, Manitoba Agriculture invited some local owners and processors who joined the chefs and shared their products.
Chefs and associates were greeted by the full food service team who offered charcuterie and refreshments to open the evening. President Paul Lemire opened the evening with some associated business then turned the floor over to Carl Habeck who introduced us to our presenters for the evening.
Tim Wiebe and Lewis Pohl introduced us to their pulse products from Avion Harvest out of Neepawa . Chefs should check out their site featuring some great pulse recipes. Avion Harvest The Chefs were treated to salads and pizza using the pulse products in unique ways.
Arsenault of Sugar Me Cookie was unable to attend but shared some of her delicious Vinarterta, the Cake of New Iceland
out of Gimli. Read more of her story on her site Sugar Me
Alex Goertzen of Little Bones Wings sampled us with chicken wings and tenders from his product line taking over the city. Find out more at Little Bone Wings or visit his new restaurant on Regent.
Julie Paseschnikoff sweetened up the evening with their flavoured honeys including coconut, jalapeno, blueberry and garlic from around the corner in Oak Bluff. The chefs paired these fantastic sweets or tasted them on their own. Visit their site and and see where it is grown and so much more. Bee Boyzz Honey
Many thanks to the
team at Gordon Food Services for a fine evening of hospitality and sharing. Just like the Culinary Federation, G.F.S. believes in
the power of good food—to bring people together and make
moments special. Every product, every order and every decision G.F.S.
makes is inspired by the people on the other side of the plate.
CCF Winnipeg Branch of the Canadian Culinary Federation, with the cooperation of Sysco Winnipeg, hosted the Senior Sysco Challenge for Manitoba. The event was held at Sysco Winnipeg April 4th, 2019. Thanks to Sysco Winnipeg and Chef Peter Ecker for organizing the event with the help of Chef Jesse Friesen. Judges who will help prepare the winner Jordon with their culinary knowledge were Ron Dobrinsky, John Reimers, Helmut Mathae, Jesse Friesen, Paul Lemire and guest junior judge Jarad Lavallee.
Jordon will represent Manitoba at the CCF National Conference this May in Niagara Falls.The competition consisted of a black box of mystery ingredients, including 1 special ingredient “cactus pads” that the contestants had to incorporator in their dishes. 1st place winner Jordan Carlson, 2nd and 3 rd. place winners were separated by .5 point ever so close. 2nd Anniia Hyvaettinen, Sodexo Canada Best Western Airport. 3rd place Dov Korkh Chabad-Lubavitch Winnipeg and honary mention Mark Pichette of Winnipeg.
The April meeting of the Winnipeg branch was held in the elegant Bistro 101 at Pratt’s. We were welcomed to the facility by Jamie Campbell, Vice presidents Food Service Sales and Corporate Chef Ferdinand Catalan. Protein specialist, Gord Harris chipped in and helped with the hospitality . We were served a sumptuous buffet with too many items to mention and all so good. The star of the night was definitely the Rib of Northern Gold Premium Canadian Beef served traditionally with jus and Yorkshire pudding. Brian Humniski made a presentation to celebrate our recent culinary completion participants. Chef Raymond Czayka ,culinary chair for Skills Manitoba shared the results of the Skills Competitions held last week in Winnipeg. Thank-you to everyone at Pratt’s for making it such a memorable evening.