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.


Silver Heights Restaurant Hosts the Chefs



The February meeting of the Culinary Federation was held at the Silver Heights Restaurant and The Heights Lounge in Saint James.

We were welcomed by our host Tony Siwicki who shared with us some of the history of this family owned establishment as well as providing us a feast of some of the great foods, including their famous ribs, that keep the people coming back for decades.

Our presenter for the evening was Morag Jackson from Unilever Foods who showed us all kinds of great ways to use Hellmann’s sauces and mayonnaise to enhance menu creativity.


We were also treated to a dessert by Sweet Street Desserts for some excellent cheesecake with various toppings.

Thanks very much to the Silver Heights Restaurant and The Heights Lounge for hosting this event. Special thanks to Binner Marketing in helping to put things together.

Winnipeg High School Reunion

We were excited to join Tec – Voc High School and Chef Instructor Livia Gloux for the WINNIPEG CCF meeting with “THE HIGHSCHOOL REUNION” Featuring – “Food Services Sustainability & Chocolate Tasting”

The evenings topics included sustainable development goals, local and ethical food sources, repurposing food planning and the circular economy, the future of compostable / single serve products, and the concept of “Put waste in the right place”

Presenters: MCIC – Global Sustainability Goals, Green Action Center and Winnipeg Compost, Community Helper Unite (CHU & Food Rescue)

Student Presentation: Tec-Voc Students Speak: Culinary / Sustainability Committee

Chefs Meeting at the Iceplex


Chef and Maples Coop Students prepared a fine buffet.

The November ninth meeting of the CCF Winnipeg was Hosted by Chef Sergei Didenko at the MTS Iceplex. In addition to bringing the chefs up to date on latest goings of the branch, the Canadian Culinary Federation and in the industry we were joined by our special guest and presenter Chef Dustin from Loaf and Honey.

Dustin is producing an aged and hand-washed Monastic cheese that was passed down to him from Brother Alberic of the Abbaye des Prairies Monastery in Holland MB. He is also producing small batch fresh whipped Ricottas in a variety of flavors.

Like many chefs in the room, Chef Dustin has a strong passion for our local food producers and he fully believes that one of our biggest roles as chefs is to support and promote our farmers and small scale producers.

The chefs were giving a sampling of some the unique adaptations that Chef Dustin has implemented in his cheese making. He encourages chefs in the discovery of the introduction of new ingredients an interesting example being his addition of the post fermented berries from gin making and blending them into the traditional cheese recipe.

Chef Sergei and his team prepared a fantastic buffet consisting of many items including Smoked Brisket, Cabbage Rolls, Penne Carbonara, Stuffed Mushrooms, Canapes and Cheeses.

The evening was topped off with some awesome frozen yogurt and delicious coffee and a behind the scenes tour of the complex. The Iceplex is the home away from home of the Winnipeg Jets, currently number one in their division.

Many thanks to Chef Sergei and his team for making the evening such a great outing.

Presidents Awards Gala

The Chefs were out on September ninth for a long awaited Presidents Awards Gala held at the Royal Bank Convention Centre.


Associates of the year award was shared by Manitoba Hotel Association and Manitoba Restaurant and Food Service Association.

Chef of the year was awarded to late Chef Andy Ormiston for his many years of service . The award was accepted by his wife , sister and nephew.

Chefs congratulate the culinary team led by executive Chef de Cuisine Patrick Truax.

Branch President Peter Ecker RSE hosted to our annual President’s Gala Awards Dinner Friday September 9th, 2022  ,  6 PM RBC Convention Centre Winnipeg 375 York Ave. Chair persons were Ron Dobrinsky and John Reimers.  Young Chef of the Year was awarded to RRC student  Vi Le who was unable to attend the event.

Lifetime memberships in the Canadian Culinary Federation were presented to Chefs Jeff Gill, Tim Appleton and Brian Humniski.

May meeting at Sysco

For our May meeting we had a guest chef come from Toronto to do a special education/demonstration with a few nice products from Italy. The chefs looked at two types of First class Prosciutto Hams and a Grana Pando cheese.   Hosted by Chef Roberto Fracchioni, the hour-long sessions coved serving suggestions, preparation, care and storage techniques, insight in their histories and how to ensure your serving the real deal to your guests. Check out their website





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