Chef’s gear up for spring at Maples Meet and Greet

Chef Richard shares ideas with young chefs.

VP Scott outlines some of the future events and competitions for chefs.

Chef Steven with Young Chef Competitors.

Chef Scott shares some of the details of the Minors recipe competition. Finalists wins an all expense trip to the national convention.

Chef Scott welcomes Chefs Richard and Chef Steven to the executive board.

Some young Chefs enjoying some of the food they helped to prepare.

Culinary Federation Winnipeg held a meet and greet on Wednesday, March 20 at Maples Collegiate Commons. The event was attended by Chef and Young Chef members as well as students from culinary schools like Maples, Tec Voc and Red River College. There was a chance to hear about the upcoming local and national initiatives and a number of competitions and activities that are planned for the next few months. The evening gave us a chance to get on the same page for the national conference to be held in Edmonton at the end of May. We welcomed new board members to our association as well as a number of new young chef members. We are happy to have Chef Steven Strecker (Manitoba Institute of Trades and Technology) and Chef Richard Duncan ( Canada Life Centre) and associate Lyndsay Kapkey (Perfect Perogy) join us as new members of our executive board. A big Thank-you to Chef Jeff Bilous and the Students of Maples Collegiate for hosting the event.


Pratt’s hosts hockey night in Winnipeg

This gallery contains 9 photos.

  The Winnipeg Branch had the great pleasure of joining Pratt’s Food Service for an evening of sports appreciation at their  great facility. The chefs had a chance to build a poutine at the bar and share some good times with other chefs.   read on

Holiday Brunch with the Branch

On Sunday December 10, 2023 the Winnipeg Branch of the Canadian Culinary Federation celebrated a long standing association tradition and held our annual holiday brunch. A sumptuous buffet was prepared by Chef Sergei Didenko and his staff at the Scotia Bank Hockey for all Centre. The event included small gifts for kids, cupcake station and lots of fun with the man in red. The event was a great success with proceeds going to the Christmas Cheer Board.

A sumptuous buffet was provided thanks to our generous associates and sponsors. Thank you goes out to Dunrite, Maple Leaf, Sysco, City Bread, Saputo, Vanderpole Eggs, Independent Fish, Tec Voc HighSchool, Maples Collegiate, McCains, To-Le-do, Nestle, Nature’s Farm, IPS, GFS, Pratts, Binner, Perfect Perogies, Nossack, Bee Maid. Fentons, Bothwell, Russell Food Equipment, Unilever, Campbells, Binner, and all the great folks at Scotia Bank Hockey for All Centre.

Egg Farmers Event hosted by Sysco

We followed up our fall 2023 schedule this month when the CCF Winnipeg Branch hosted one of only two competitions being held nationally by The Egg Farmers of Canada. We were joined for the evening by Manitoba egg farmer Sandra Dyck and Chef Dale Mackay.

The Mystery Box Challenge had four teams led by local chefs with students from local schools competing for a thousand dollar prize. Chefs Sergei Didenko, Andrew Laturnus, Anthony Carino, Joseph Lindhorst and Warren Prendree helped get the teams going for this fun competition featuring students from Red River College and Tec Voc High School.

The Egg Farmers of Canada working with the Canadian Culinary Federation co-operatively “hatched” a plan to host the Black Box Competition which had to include the mystery ingredients for the evening : Blue Cheese, White Wine, Red Peppers, Tomato’s and Chicken all combined with the star of the show , Canadian eggs. Sysco Foods hosted the competition and provided an array of alternate ingredients chefs could use to complete their dish. Final teams were created on the day of the event. With Red Seal chefs acting as team leaders, a group of instructors and their students formed the teams.

There was plenty of room for Associate Members, family and guests to attend and watch the event and we enjoyed a taco bar and charcuterie table and non alcoholic beverages thanks to our hosts, Chef Peter Ecker and Sysco.

The event also featured discussion and presentations focusing on the Canadian Egg industry, debunking supply chain concerns, and strengthening trust in the Canadian Egg farmers. A lively question period provided great insights into the egg industry.
The dishes showed the creativity of the teams and the versatility of the mighty egg in Canadian kitchens.

Teams collaborated on menu choices and were given a few minutes to formulate ideas before they were given the challenge to create an original dish in one hour.

The teams jumped into action as a flurry of activity took over the kitchen.

An hour later, four fantastic egg creations were presented to the professional judges who provided feedback and shared their observations about the dish.





The competition was won by the team lead by Chef Sergei Didenko of Hockey for All Centre and his group of Tec Voc students including associate Bonnie Mularchuk who coincidentally attended the school a few years back. Their creation was a middle-eastern inspired dish Israeli Shakshuka with Chimichurri sauce served with a with Blue Cheese and green onion scone.

Many thanks to presenters Sandra and Dale, the Egg Farmers of Canada, and the Canadian Culinary Federation for bringing this fantastic event out to our branch.

Chefs take centre ice at the home of the Jet’s

Winnipeg’s culinary community had a chance to see what’s new at Canada Life Centre, home of the NHL’s Winnipeg Jets on Wednesday, September 6, 2023.

Culinary Federation Winnipeg’s fall schedule started on a high note when we gathered at Canada Life Centre, the home of the NHL’s Winnipeg Jets. Sodexo Live’s Executive Chef, Richard Duncan and his brigade prepared a wonderful assortment of elevated arena food including juicy sausages, delicious sliders, cheeses, salads, snacks and a delight-full dessert bar.


Chef Richard welcomed us to the newly renovated Wealth Management Club, the new VIP area which has just been opened this past week. Members and guests were welcomed by local executive and immediately began to sample some of the fantastic food donated by Sysco, Pratt’s, Toledo, Gordon Food Services, and Winkler Meats.

Following a short presentation and a chance to eat the great food, we were taken on a VIP tour of their world class kitchen and facilities.

Thanks for the great night.


Winnipeg Culinary Federation were pleased to see all the students from Red River Polytech and all the local chefs, sous chefs and cooks who were present for the first outing of the season.


The chefs are grate-full to all our friends at Canada Life Centre and Sudexo Live for their hospitality and a glimpse of what to expect this season at the home of the Winnipeg Jets.

Chefs Bowl and Bar-B-Que

The Lawn Bowling and BBQ was another successful evening! Maybe, it’s going to have to be an annual event. We had about 60 people participate.

Thank-you Don Pattie for arranging the venue, friendly and kind volunteers, for the beautiful prizes for close to the Jack and mostly all your hard work, I know there was a lot of behind the scenes prep and execution on your part.

Thank-you to our generous AssociatesVanda/Maple Leaf for the Delicious Hot Dogs, Scott/Pratts for the Awesome Burgers, Derek/City Bread for the Beautiful Buns, Shayne/GFS for the Amazing Salads, Tara/Campbells for the Tasty Chips and Salsa, Chef Peter/Sysco for the much appreciated Water, Juice and Ice, Sergei/Hockey for All for Plates, Cutlery, Tomato, Onion, Lettuce, Pickles, Coleslaw and possibly a few things I’m forgetting and Binner Marketing Cheese Slices, Ice Cream and serving pieces.

To the people who pulled it off…….

Jan and the lovely lady that helped with Setup and Managed the Sign In Sheet

Colleen and Natalie for setting up and organizing the Food Table and staying on top of it for replenishing and clean up. Colleen for the Coolers Natalie the Ice Cream Scooper, she was popular

Chef Jeff for picking up from Sysco, making an emergency stop at Walmart, helping with setup and wherever he could.

Chef Sergei for providing all the very important “Little Things”, garnish, salad, equipment and tools, BBQing and clean up.

Chef Hans for picking up the Buns, bringing equipment, set up and organizing and supporting the BBQ.

Chef Scott for Setup and helping where needed, hauling, help with the BBQ and cleanup.

If I missed someone, please know that I am grateful for your help too. When we arrived on site you all pitched, just like family, working together to make this event a great success! I appreciate you all, even more so because I wasn’t as mobile as I could have been.

If you have pictures that you would like to share, please send them to Chef Peter and Chef Brian, so that they can be put on our Website.

Until next year…


Annual General Meeting at Sysco

The Winnipeg branch held its annual general meeting on Wednesday June 14. The Branch  acknowledged Larry de Vries who received an award for long service from the Culinary Federation National Board for 40 consecutive years as a member.

Members enjoyed an excellent Buffet featuring Beef Kebabs and Jambalaya and a large selection of sides notably a Blue Cheese Tomato Salad. Desserts included Gluten Free Chees-cake and others. 

Skills Manitoba Post Secondary Cooking Competition

On  April 21, 2023  the Manitoba Institute for Trades and Technology was the host of this years Manitoba Skills Competition at the post Secondary level.

The young chefs competed at this qualifier for the national competition to be held on May 25 here in Winnipeg.

Many thanks to the Chef’s who volunteered to judge and organize this competition.

Thanks to host Chef Curtis Bayne for putting the competition together with  participating Chef’s including Culinary Federations Ron Dobrinsky, Chef Melissa Marenko of Peasant cookery  and Chef Nigel Beckman, Sous chef Fort Garry Hotel .

Good luck in the Nationals!!!!


The Judges compile the results.

Skills Manitoba Culinary Arts


Gold Medal Winner Azrael Cacho of Maples Collegiate

Manitoba held its Skills Competition for secondary school students on April 12 in Winnipeg. The completion was hosted by Chef Curtis Bayne at the Manitoba Institute of Trades and Technology. Students from Maples Collegiate, Tec Voc High School, MITT, Crocus Plains (Brandon), Dauphin Regional Secondary School and Sturgeon Heights Collegiate participated. The Gold medal was won by Maples Collegiate, Silver by Tec Voc, and Bronze by Dauphin Regional Secondary School. Next stop Skills Canada Competition.

March meeting with Pratt’s


Pratt’s Bistro 101 was the location for the March meeting of the Canadian Culinary Federation Winnipeg Branch. The meeting was hosted by Chef Scott Hyndman assisted by Tony Buchi on the hospitality station. The chefs were treated to sumptuous Prime Rib Buffet with a variety of side dish’s all exceptionally prepared by Executive Chef Ferdinand Catalan. As a grand finale Chef was able to get the students to go  “hands on” as he turned up the heat at a flambé crepe station.

The chefs had presentation’s from three of our outstanding hospitality suppliers, True Refrigeration, Cambro and Rational Canada.  The “True” representative, Brett Single shared the reasons why they are the company to consider with your food service needs. We heard about technological advances as such dual temp units and had a chance to see the many models and amazing colors of “Norquip / True” refrigeration units.

Cambro reps brought out some of the newest products from the leaders in food storage. He showed us some of the ways Cambro containers continue to be the choice of food service professionals.

Michael Keeler brought us up to date with some of the latest news from Rational, including answering questions from our group of chefs. Chef Michael let us in on the methods used on the Prime Ribs served at the dinner and we confirmed that the oven used to cook our dinner was able to keep cooking loss to 12%.  Chefs Michael and Ferdinand collaborated to give us one great slice of beef.

Many thanks to Scott, Freddie and the wonder-full folks at Pratt’s for putting together this fantastic evening of education, fine dining and networking.


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