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.
The new board consists of :
President Brian Humniski
Vice President Peter Ecker
2nd Vice President Jeremy
Treasurer Karl Oman
Past President Paul Lemire
Young Chef Representative Ian Shapira
Chef Directors Don Pattie
J ohn Reimers
Jose Naboa Sanchez
Colleen Robbins Saputo
Derek Kostynuik City Bread
Bonnie Mularchuk Binner Marketing
Mo Razik Fenton’s Wine Merchants
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.
Culinary Federation Winnipeg held its annual Presidents Awards Dinner on March 14 at the RBC Convention Centre. Executive Chef Quentin Harty created the fantastic menu for the dinner featuring the products of branch associate members.
stations were provided by Students and Young Chefs from the branch. Thank- you
to Chefs Raymond Czayka of Kildonan East Collegiate, Chef Andy Ormiston of Lord
Selkirk Comprehensive School and CF Winnipeg Young Chefs led by President Ian Shapira and mentored by Chef Jesse Freisen
of the Merchant Kitchen who put the food stations together.
The highlight of the evening was the award for
Chef of the Year, which went to Chef Donald Pattie. Young Chef of the Year was
given to Argie Garcia. Sysco was recognized as Associate of the Year and the
award was accepted by Chef Peter Ecker. Lifetime Associate memberships were
given to Grant Avery of Pratt’s and to Arthur and Bernie Gunn of Gunn’s Bakery.
A special award was given to Jan Schweitzer for her many years of volunteering
to support the events of CF Winnipeg.
Winnipeg Branch of
the Canadian Culinary Federation, with the cooperation of Red River College,
hosted the Junior Chef Challenge for Manitoba. The event was held at Red River
College, Notre Dame Campus on Saturday March 8, 2019 and was a fantastic display of our provinces young talent. The
competition was organized by Chef Michael Fitzhenry and was the qualifying
event to select the junior chef who will represent Manitoba at the National
Conference of the CCFCC this May in Niagra Falls.
There was a field of six students representing college,
industry and apprenticeship. The competition consisted of a black box of
mystery ingredients common to all contestants with one hour to complete a dish
consisting of the compulsory ingredients. The contest was a close one with fine
displays of the skills and creativity of our up and coming culinary stars.
The competition resulted in the selection Chef Ian Shapira , of the Merchant Kitchen as our representative for the nationals. Second Place was awarded to Anthony Carino. Third Place was awarded to Elissa Polkowski. Honourable Mention to, Adam Mysak , Vien Salimbacod and Marie Agatep who completed the field of competition.
Local members of the CF educational community participated in the competition and selection of the candidate including Chef’s Michael Fitzhenry , Ron Dobrinsky, Chris Coombs, Dov Korkh, Jeremy Lavallee, and Jose Noboa Sanchez. Special thanks to Red River College, Notre Dame Campus and the culinary team for a successful event.
CF Winnipeg Branch Chefs and Associates shared an evening of Scotch Whiskey
Appreciation and food parings provided by member chefs. The event was hosted by
Gary Dawyduk at the Grant Park Liquor Mart.
The evening featured four rounds of tasting which took us from defining Scotch
Whiskey, to looking at the role of Oak and blending, to exploring coastal
influences and then the final tasting of a cask strength highland single malt
Chefs Jason Wortzman, Jared Lavallee,
Jesse Friesen and Ian Shapira were instrumental in preparing the fantastic
food pairings . Gary Dawyduk at the Grant Park Liquor Mart led the Chefs and
Associates though our courses and the influences of the food to the beverage. Gary was able to share his vast knowledge and
experience and to answer many questions from the floor. It was truly an
educational and delicious event.
Chef Jason Wortzman of Granny’s Poultry
prepared Dijon herb tartlets with Granny’s cranberry chipotle sausage and
Chef Jared Lavallee of Assiniboia Downs and Via Rail prepared a seared veal meatball seasoned with fresh
herbs, skewered with roasted bell peppers, cherry tomatoes, and red onions served
with toasted walnut demi-glaze.
Chefs Jesse Freisen and Ian Shapira presented smoked salmon , beets, horseradish,candy
turnips and winter truffle pate.
Special thanks to the Manitoba Liquor Mart and associate Mo Razik for
their efforts in making this a great event.
The Winnipeg Branch welcomed Joy Lorette, Business
Development Specialist, Food and Agri- Product
Processing , Manitoba Agriculture as she introduced Manitoba Producers to describe
and share their products for our February meeting at the St. Charles Golf and
We were joined by Adagio Acres who provided a sampling an Organic Oat Rice Mix in a salad and risotto. Azra’s Kitchen served up come of their vegetarian patties. Lolo’s prepared an array of foods featuring Longganisa, Tocino, Spicy Chavacano and Philippine Smokies. Tamarack Farms presented Quinoa and Rye Berry Salads and Homis for the membership to sample. It was a cool night, but we shared the warm hospitality of the St. Charles. Thanks to Chef Jeremy Langeman for putting together this informative meeting.
Canada will be
represented at this years world culinary congress by Junior Chef Argie Garcia.
Winnipeg Chefs took
home the first and second place in the Young
Chefs Challenge in Toronto on January 27, 2019. Two Red River
College culinary students, Argie Garcia (Apprentice Level 2) and Anthony
Carino (Term 6 Culinary Arts) placed first and second in the competition . The competitors
had three hours to make a three-course meal that showcased creativity, taste
and kitchen organization.
were selected by the competition committee for their prior competition
experience and constant pursuit of professionalism within the culinary
industry. The Young Chef’s Challenge in Toronto has only six competitors
from across Canada, so having two Manitobans qualify is very exciting.
will have the honor of representing Canada’s culinary scene on the world stage
in Saint Petersburg, Russia 2020 at the World Chefs Congress.
For the January event,
Winnipeg’s Chefs were treated to the fine hospitality of DeLuca’s who welcomed
the Winnipeg Branch of the CCF to their new facility at 66 South Landing Drive
in Oak Bluff, Manitoba.
The evening started
with a tour of the new building which functions as a massive warehouse facility
and coffee processing area in addition to providing a spacious and inviting showroom
of international foods and food preparation items. Browsing chefs were treated
to some evening specials in the store, a tour of the new facility and a
fantastic buffet featuring the foods and beverages of Italy. The open concept
of the showroom provided the chefs a chance to mingle, enjoy some fine food and
beverage and soak in the evening. Our hosts, Marco and Fabio made each and every
one feel at home at this new center for imported food in Winnipeg.
In attendance were
representatives of local food companies and local chefs as well as a strong
showing of local culinary students and
instructors at the secondary and post secondary levels.
The second part of the evening consisted of a
truly decadent evening with one of Winnipeg’s finest chocolatier’s and
patisserie, Donald Pattie C.C.C.. The Chef shared some of his secrets and
demonstrated his artistic flare with the help of his assistant and volunteers from
the audience. Chef Pattie was assisted by Boram Lee a current student at Red
River College. The presentation included a discussion of chocolate tempering
and types of chocolate, as well as touching on chocolate specific equipment and
techniques. The Chef had a chance to explore simple truffles, Almond Dragees,
Molded chocolates, Mint Fondants, Simple chocolate decoration and Mint
Meltaways. Chef Pattie encouraged participation by the standing room only crowd
who came to learn more about this pleasurable product and left with the taste
of fine chocolate on their lips.
The evening passed
quickly as the group tasted, learned and shared their love of chocolate. Chef
Pattie was recently inducted as a member of the Canadian Culinary Federations
Honor Society for his lifetime of work in the culinary arts. The group was
served up some sweet treats and expert knowledge from one of the best.