Create a menu application using their new Alaskan Pollock Fries using either the Dill Pickle or Salt & Pepper (or both!) and the winning entry will receive $250!
*Contest Details: Get your Wild Alaskan Pollock Fries from your favorite FS Distributor or Binner Marketing & Sales. Envision your menu application and assemble your ingredients. Plate your creation, cost it out and submit your photo to Bonnie Mularchuk at firstname.lastname@example.org by April 30, 2021. Contest entries will be reviewed by the High Liner Culinary Team and the winner will be announced at the next CCF Meeting on May 12, 2021. *Winner will receive a $250 Gift Card of their choice
We were treated to a tasting and informative presentation by The High Liner Culinary Specialists.
Karam Badrudin is a Red Seal Chef and has been part of the HLFS West team since 2013
Jo-Anne Cerruti has been with the HLFS West Team for the last 8 years and finally
Dan White, started with HLFS in 2013 and was with another seafood company prior to HLFS for 5 years
Chefs and associates were challenged to put together the Ultimate Fish Burger to share with us last night. Highliner has challenged Winnipeg Chefs to submit creative ways to use the Highliner Wild Pollock Fries in an innovative way. The winner will be awarded a cash prize and bragging rights. Send your photos and recipes to Bonnie Mularchuk
The Culinary Federation Winnipeg March virtual meeting was a delicious tasting of the Specialty Cheeses of Saputo. C F Winnipeg Board member and Saputo Key Account Representative Colleen Robbins was happy to take us on a virtual tour of these all Canadian cheeses with styles and flavours to expand chefs repertoires. The sample box and booklet that was graciously delivered to Chefs around the city before the meeting allowed the chefs to learn about the unique character of these fine cheeses.
The chefs took up the challenge and have presented their versions of the cheese board for your perusal. Looks good, but the proof is in the tasting, and it was all thumbs up. Chefs enjoyed these fine cheeses in the comfort of their own homes, paired with the beverage and garnishes of their choice.
The Manitoba Private Wine Store Association with Charton Hobbs were able to provide chefs with a discount on wines which were selected by Mo Razik to be paired with the cheeses provided. Thanks to Colleen Robins and Ubie Fisette, Sales Representative at Saputo for putting together the great evening.
We experienced some technical difficulties and were not able to hear the full audio for the presentation but Colleen was able to fill in just fine. For the full video and in depth descriptions please view the film on Saputo Specialty Cheeses .
The February Virtual meeting with the Culinary Federation Winnipeg was held via teleconference on Wednesday February 10 at 7 pm. The evening was hosted by Chef Peter Ecker who was joined by two presenters online for our members.
Our first presenters for the February Zoom meeting were Rachel Wong and David Chung from Uber Eats. Rachel and David were able to explain to chefs how the platform works, the benefits of third-party delivery and how to get signed up as a Sysco partner. Uber Eats is a technology platform helping businesses worldwide expand their reach, delight customers, and boost their bottom line. Rachel and David were able to answer a variety of specific questions offered by our local members. The full meeting is available to members of the branch.
We also welcomed Chris Sharp, national sales manager from Kikkoman who shared his extensive knowledge on the products of Kikkoman and the reasons why chefs choose Kikkoman. Chefs were able to compare the taste of real soy sauce to cheaply produced competitors. Chris took the chefs through the many steps that are taken to insure that they provide the finest product on the market, and the chefs concurred. The presentation gave the chefs the chance to taste test and compare flavor of a variety of the new Individual Sauce Packets that Kikkoman now has available with spring rolls provide Bonnie and Natalie of Binner Marketing and Sales. Chefs had a chance to sample Duck Sauce, Gyoza Sauce, Katsu, Hot Chili Thai Sauce, Hot Mustard and a staple in every kitchen, Soy Sauce. A video is available that explains the Kikkoman advantage.
Make Haste Slowly https://www.youtube.com/watch?v=zF8GfajCtgM
There was an update of local and national Culinary Federation news provided by branch president Brian Humniski. Contact the branch for the link to the zoom meeting which has been provided by email to members.
Thanks to the team at Binner Marketing for the distribution of the sample packs and the spring rolls to heat and to dip into the fantastic sauces.
On Wednesday November 18th the Culinary Federation Winnipeg held a virtual meeting for members and guests. The night was a great success and we would like to thank those who did participate for being with us. If you were not able to join us please contact the branch and we will provide you the link to the Zoom conference page.
Culinary Federation Winnipeg members were provided a presentation associate member Vanda Racciatti with an update on how Maple Leaf’s operations are meeting the pandemic head on. We also heard from Chef John Scarcella of Bothwell Cheese who walked chefs through samples of their famous Truffle White Cheddar and their new Sunny Dog Cheddar, Barkin’ Herbs and Garlic. Both Cheeses were a splendid barrage of flavour. This event would not have been possible with out the support of Bonnie Mularchuk and Natalie Sample of Binner Marketing and Sales for putting the meeting bags together .
Based on the success of this evening the branch is working on putting together similar events.
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. “
The Culinary Federation Winnipeg held a virtual meeting featuring a presentation by Joel Waterman from Inn at the Forks. As a member of the board of the Manitoba Hotel Association, Joel provides some insight into the current state of the hotel and tourism industry. If you are interested in seeing the meeting please contact the branch and they will forward you a copy of the Google Drive link.
Please watch for next month’s Kitchen Conference featuring other industry professionals helping us to find our way through these trying times.
The Culinary Federation Winnipeg awards scholarships to students in culinary courses in Winnipeg high school culinary programs. This year’s distance requirements may have cancelled or delayed many high school graduation celebrations. We awarded scholarships to students from Steinbach Regional Secondary School, Miles Macdonell Collegiate and Maples Collegiate. These students are mentored by CF Winnipeg Chef Members. Congratulations to Ethan and the other recipients of these scholarships.
Teacher Darlyne Brajkovich, Culinary student Ethan Ott , Culinary Federation Chef Raymond Czayka and principal John Muller.
The Culinary Federation Winnipeg is saddened to announce the passing of Andrew Ormiston on Saturday June 27 in Winnipeg. Andy has been a member of our association for over 25 years and contributed as an executive board member for many years. Andy also volunteered and took part in many events that provided his students with the chance to find an out of the classroom experience. The world has lost a beautiful soul.
Andy spent his teaching career at Crocus Plains Regional Secondary in Brandon and at Lord Selkirk Regional Secondary School and left a mark on both institutions. Scholarships for Culinary Students were set up by Andy, prior to his passing, at both of these schools. Andy was a supportive participant in the Skills Canada Competitions each year and he has left a legacy with this competition.
Andy was influential in the growth of many students over twenty five years of teaching. Andy and his students were an integral part of our president’s awards banquet each year, where he could be depended upon to provide an exciting action station with his students. Andy was always infecting his students with his enthusiasm and good vibrations.
A true gentleman and friend, Andy will be missed by all of us in the Manitoba culinary community. The void left behind by his loss will never be filled. Andy passed on the best qualities of the profession’s that he chose, wither that was teaching or cooking. He inspired all of us with his positive and proactive take on things and was always the most color-full member of our group.
And when the wind is right you can sail away and find serenity Oh the canvas can do miracles, just you wait and see, believe me Sailing, takes me away To where I’ve always heard it Just a dream and the wind to carry me Soon I will be free.
I want to dream of Andy at the helm sailing free in a better place. Bon Voyage good friend.
On Saturday, March 7 Culinary Federation Winnipeg branch held our Chefs Hat Young Chefs challenge at Red River College, Paterson GlobalFoods Institute. The contest was between six students who have all identified themselves as young chef members willing to participate in the national event. Young chef members participants were Anthony Carino, Vien Salimbacod, Francesca Agatep, Mike Licharson, Spencer Cote, and Cesar Trinidad.
The students were judged by Chef’s Raymond Czayka, Gordon Bailey and Michael Fitzhenry. The students were able to have their food items critiqued by chefs who are experts, each has had many years of experience in competition and judging for this event . Kitchen judging was performed by Chefs Jared Lavallee, Dov Korkh and Jose Naboa Sanchez.
The students performed very well and competed utilizing proteins and other ingredients provided graciously by Pratt’s Foodservice. The main item was Northern Gold Beef Striploin.
The Culinary Federation would like to thank Chef Karl Oman and Red River College for their contribution in making this event a great success.
The winner of the event, who will represent Manitoba in the National Competition in June, will be Anthony Carino who currently works for the Merchant group.