Representing Chefs, Cooks & Hospitality suppliers
This gallery contains 18 photos.
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.
September CF Meeting
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.
The Culinary Federation Winnipeg held its first meeting of the season at Bistro 101 on Wednesday September 11. The branch shared some information on plans for the upcoming year. The meeting was also a chance to recognize our new associate member, Countryside Farms. Peter Wieler accepted a membership certificate on behalf of Countryside Farms Nutrgroupe.
Gord Harris, protein specialist with Pratt’s spoke about the fine Beef Loin sampled that evening and the other products of Northern Gold Canadian Beef. We were reminded of the irreplaceable flavour of home grown meat and the ingredient list that consists of only one thing, Canadian Beef. In the time of laboratory foods with ingredient lists an arm long, Gord pointed out the local goodness that Northern Gold provides.
Culinary students from Manitoba Institute of trades and Technology were on hand to assist Chef Ferdinand Catalan and Sous Chef Jesse in presenting a fantastic buffet. Membership celebrated a pre dinner reception with tasty appetizers including a Bothwell cheese board and hot items. The main course featured Slow Roasted Loin of Northern Gold Canadian Premium Beef and an array of hot and cold items, all exceeding our expectations. Finally , with the tutelage of Chef Ferdinand , the students were able to prepare Crepes Flambe with a variety of fresh fruits which was an unexpected treat.
The evening continued with a display of the hidden talent of the CF Winnipeg with a karaoke night hosted by Chef Ferdinand. That guy can sure sing!
Thanks to Pratt’s and to Jamie Campbell for arranging the evening and the membership in attendance who made it a truly enjoyable event.
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.
Branch Associate 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.
President Brian Humniski Vice president Peter Ecker, Past President Paul Lemire, Second Vice president Jeremy Langemann, Secretary Jared Lavalee,Treasurer Karl Oman, Chef Directors : Jesse S. Friesen, Hans Schweitzer, Ron Dobrinsky, John Reimers, Jose Naboa Sanchez, Don Pattie, Dov Korkh , Ian Shapira
Associate Members : Saputo – Coleen Robbins, City Bread -Derek Kostyniuk, Fentons Wine Merchant- Mo Razik, Binner Marketing – Bonnie Mularchuk
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 professionals.
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.
Carrie 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 cookie
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.
Congratulations Chef Jordan Carlson
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.
Reception 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.
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