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 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.
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.
It was a snowy night but it was still a full house when the chefs got the chance to get inside the new Tenderloin Meat and Sausage facility in Winniepgs north end. Chefs had the opportunity to tour the new state of the art facility that produces what many believe to be the best garlic sausage in Canada. In fact they have had to step back from national taste tests as they needed to make room on the podium for others after winning the award three years in a row.
Hosts Jeff Beaucage and Chris Klopick
Hosting us were owner and sausage master Chris Klopick and Jeff Beaucage who works at marketing and promoting the multitude of meat products supplied by Tenderloin. Tenderloin has been a north end institution since the eighties when Walter Klopick and his brother staked claim to coil greatness. The “coils” are tasty rings of Kobassa or Garlic Sausage, smoked to perfection with a guarded family recipe. Chris now carries on the family tradition in a big way. How big you may ask? In the last month, leading up to Christmas, where many homes of eastern European descent, have rings or coils of garlic sausage on their holiday table, they produced 25, 000 pounds of their signature Kobassa alone, not including all the other related sausages and products that they produce.
Zenon, Christian and Walter Klopick
In the new, state of the art, facility they have taken the traditional recipes and applied advanced production technology to make the sausage even better. Highly innovative technology has allowed them to reduce cooking loss from 23 to 7 percent over the years and as chefs know, that translates directly to profit. Tenderloin Meat uses Oak, Maple and Hickory to give the products the natural taste of the old country. Locally sourced fresh ingredients provide the basis for a tasty variety of charcuterie, over thirty seven and counting. They are proud to produce a gluten free product that is sold next to the Certified Angus Beef that is also a signature product at their retail store located at 1515 Main Street.
Following the tour, refreshments and food was served and the Culinary Federation presented a short program outlining the upcoming events and activities of the Winnipeg Branch. The branch presented a membership certificate to Chef Carl Scott and welcomed him to the meeting. Carl’s company, Reel Crue Catering is a part of the booming Winnipeg film industry, providing catering services to cast and crew on the movie sets.
Chef Member Carl Scott of Reel Crue Catering
To complement the cold meats and delicious deli items, and to warm us up on a cold night, Chefs Paul Lemire and Chef Hans Schweitzer prepared Chorizo with Rotini pasta and Hungarian sausage in a cream sauced Fettuccine The pasta was provided by Natures Farm of New Bothwell, which is the company of our Associate of the year for 2019, Herman Grauer.
The Culinary Federation Winnipeg is grate-full that Tenderloin Meats and Sausage was able to provide us with this fine event.
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 →
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.
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.