October meeting at Club Regent

The CF Winnipeg October meeting was held at Club Regent at six pm on October twelfth.   The meeting was hosted by Alain Dumonceaux and featured the creations of Chef Brian  Finch and his crew as we sampled some products from Sysco and saw a presentation from Pina. The featured beverage was Blue Moon, Molsons Belgian White. Many thanks to our sponsors and host.

 

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Young Chefs shine on a rainy day

The young chefs showed up early on a rainy day to show off their skills and creativity in a quest to represent Manitoba at the Chefs Hat , Young Chef Competition.  All the young chefs showed they had the right stuff to compete on a professional level.

The Winnipeg Branch of the Canadian Culinary Federation with the the co-operation of Red River Polytecnhic,  sponsored the  Chefs Hat , Young Chefs Local competition to select a young chef to represent Manitoba. The competition was held on Saturday April 23, 2022 at Red River Polytechnic.

The winning Young Chef moves on to the national challenge. Six young chefs competed and prepared two courses in the time given of one hour. The competition was organized by Chef Instructor Jordan Carlson. The judges for the event were Chefs Jared Lavallee, Chris Coombs, Ron Dobrinsky and Brian Humniski.

The final competition will take place at the 2022 Culinary Federation National Conference: Delta Hotels by Marriott Saskatoon Downtown 405 20th Street East Saskatoon, Saskatchewan on June 14, 2022.

Many thanks to Chef Jordan Carlson and Red River Polytecnhic for hosting this event. Congratulations to the young chefs who showed their talents on a rainy Saturday.

 

 

November Meeting at Holiday Inn South

 

 The November meeting of the Culinary Federation Winnipeg was held at the Holiday Inn South hosted by Chef Eldon Brink and Binner Marketing and Sales. A zoom meeting was followed by a fine Italian Themed buffet. 

 

 

Culinary Federation Winnipeg Italian Feast   November 10, 2021

On the Table 

Charcuterie Plates with assorted Cheese & Cured Meats,Condiments and Crostini

Assorted Dinner Rolls & Butter

Caprese Stacker

Pan Fried Cheese Ravioli layered on tomato slices, fresh Mozzarella Medallion,

topped with Pesto Drizzle with Balsamic Glaze

Dinner Buffet

Sunflower Shoots, Pea Shoots and Romaine Salad with Balsamic Vinaigrette

Penne alla Bolognese sprinkled with Angel Hair Parmesan

Cavatappi Bacon Mac and Cheese

Portobella Mushroom Ravioli in Cheesy Garlic Alfredo Sauce

Italian Sausages with Onions and Peppers in Napoletana Sauce

Veal Osso Bucco

Dessert

Deep Fried Gnocchi, tossed in Cinnamon Sugar or Cocoa Sugar

served over Salty Caramel Ice Cream

Assorted Seasonal Pies    Coffee & Tea

 

Thank you to the Vendors that donated product for this event:

Saputo

Maple Leaf Foods

Three Guys Green

O’solemeo

David Roberts Food Corporation

Mont Pack International

Bacherhaus

Kinnkinnick

Sara Lee

Central Smith

Binner Marketing and Sales

A very special Thank You to the Staff and Management

of the Holiday Inn – South, along with the amazing Chef Eldon Brink,

for hosting the event this

Culinary Federation Winnipeg AGM and Elections

 

On June 16 the Winnipeg Branch of the Canadian Culinary Federation held their annual general meeting virtually.  The evening featured reports from outgoing President Brian Humniski as well as reports from executive and committees.

The following are the results of the election held on that evening.

Executive Positions

President: Peter Ecker

Vice President : Shane Scaife

Second Vice President : Jared Lavallee,

Treasurer: Jeff Bilious

Secretary : Chris Coombs

Chef Board of Directors  Hans Schweitzer, John Reimers, Jose Naboa Sanchez, Ron Dobrinsky

Associate Board of Directors  Derek Kostynuik ,   Colleen Robbins , Bonnie Mularchuk  ,  Mo Razik

 

President Peter Ecker

Passsing of Chef Daniel Huppe

 

The Winnipeg Branch of the Culinary Federation would like to acknowledge the passing of Chef Daniel Huppe this past May. Chef Huppe spent many years as a teacher at Red River Community College where he was a source of positive energy and a mentor to many leaders in our culinary community. He will be remembered by his warm presence and professionalism. Danny was recognized as the Winnipeg Branch Chef of the Year in 1994 and has been retired for a number of years.

“On Saturday May 2, 2020, with the birds singing and the sun shining, Daniel planted his last garden with his wife Paulette. Daniel left us while in his happy place and doing what he loved. “

 

 

Piazza De Nardi hosts the Chefs

Chef Sergei, Catering manager Marilena and Tom De Nardi

The Piazza De Nardi was the site for a true taste of the Mediterranean at the Culinary Federations October meeting.  Tom De Nardi welcomed us to the Piazza where we began the evening with tastings of Parmigiano Reggiano  , fresh sliced Prosciutto and a chilled glass of Prosecco at La Boutique del Vino a wine store featuring wines from around the world.

Next we were guided upstairs to the event center and reception area where Marilena Moccia, catering and events manager for the Piazza welcomed us to a set of hot pastas , an array of house made sausages and fine cheeses including cheeses by BelGiosso. Chef Sergei Dedenko of La Boutique del Vino prepared the fine foods served in the evening and was there throughout to share stories and answer questions about the meal.

While the chefs shared some fine food and wine, Tom De Nardi, sales and marketing director for Piazza De Nardi gave us a color-full presentation about the authentic sourcing going on to provide the best of Italy to Winnipeg.

Culinary Federation Winnipeg Welcomed new member Chef Aaron Crawford of the St. Charles Club.

 

New member Chef Aaron Crawford of the St.Charles Country Club is welcomed to the Federation.

Marilena and Chef Sergei of La Boutique del Vina who presented a delight-full and delicious display of the best of Italy.

Tom discusses the finer points of slicing parma ham.

Winnipeg CCFCC Juniors are Facebook Ready!

Our CCFCC Juniors are now one Facebook! Here’s how they’re describing this great step:

This is a page to keep the young chefs of Winnipeg connected, informed about upcoming events and to most importantly share our love of food

Checkout the great work they are doing here!

Chance of a Lifetime: Culinary Exchange Program

Page: NewslettersCulinary Exchange Program… Perhaps, one of the most sought after and exciting program within the series of Junior Initiatives Programs.

Picture yourself, a young culinarian, eager to make your mark in the world of food preparation and production.  You’re suddenly whisked away (pun intended) for a two week, all expense paid romp in Canada.  While you’re at it, let’s visit some fine restaurants, do mussel farming in Prince Edward Island; wine tasting in the rich valleys of the Okanagan or experiencing  the technical complexities of cheese making in Québec.

Thanks to SAPUTO, that dream is but an application away from reality (see below).  Of course, in true fashion of previous years, 2015 brings on an exciting venue of events and challenges hosted by chef members of Regina and Saskatoon.  Event Schedule

However, like all good things that come is glossy packages – there’s a catch!  An application form and some working objectives that tell our judging panel about who you are, what makes you tick, and a little video requirement demonstrating your skill sets.  Application Form

Do not waste any time in preparing this opportunity – the outcomes are only as accessible as your drive for success.

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