The November meeting of the CCF Winnipeg Branch was held at Assisniboia Downs on November 14. In addition to our usual meeting , Joy Lorette , Business Development Specialist, Food and Agri-Product Processing, Manitoba Agriculture, introduced us to some Manitoba companies that came to the downs to give our membership and guests a presentation on their products. The businesses presenting included Perfect Perogies who shared a variety of their fantastic flavors, Grindhouse Fine Foods who presented some of their spicy sausages , and Baa Farm Lamb products who served up some fine lamb products including an awesome Empanda. The executive was joined by Chef Ian Shapira who will represent our youth branch members on the board. Thanks to Chef Gerry Tumillo and his team for a fine evening.
All over the world on October twentieth professional culinary organizations, chefs and cooks, get involved in doing good deeds within their local communities. Winnipeg CCF branch working with Siloam Mission, along with the partnership of Sysco Foodservice and City Bread, were able to help to provide the homeless people of Winnipeg with a nutritious and delicious meal to recognize the day.
Over four hundred meals were prepared in the morning by a brigade of culinary volunteers spearheaded by members of the Canadian Culinary Federation Winnipeg Branch and students from the Red River College Indigenous program lead by Chef Michael Fitzhenry. Outstanding efforts by Chef Karl Oman from RRC Paterson Global Foods, Chef Jared Lavellee of Via Rail, Chef instructor Jeff Bilous of Maples Collegiate, Chef Sookyung Shin of Great West Life, and Chef Hans Schweitzer guaranteed an excellent meal.
Thanks goes out to the hard working guy from Sysco, Kevin Penner and his side kick Heather, for cleaning all of the beautiful broccoli and their assistance in the service of the meals to the homeless.
Special thanks to the Chef Chris Buffington and Sous Chef Marilou from Siloam Mission who helped to guide us through their routines in serving hot meals three times a day, three hundred and sixty five days a year to those in need. Their work is an inspiration.
The Canadian Culinary Federation Winnipeg Branch would like to thank all the sponsors and volunteers who helped us to reach out to the needy on International Chefs Day. The lunch guests were very appreciative of the fine meal they received and gave us many thanks.
The Winnipeg branch of the CCF kicked off the new season with a excellent educational meeting at the Grant Park Liquor Mart. The evening, Viva Tequila was a spirited look at the intricacies’ of Tequila and the wonderful things that it can do on the palate.
The evening was guided by Gary Dawyduk who is a product expert with the liquor mart. Gary informed and entertained us with the story of this amazing product and the variations by which it is defined.
Flights of Tequila, examining the blending, regions, resting and of course the new wave of the product were matched with fantastic information and great food. Tastings were paired with culinary delights prepared by CCF Chef members. A lively discussion of the parings followed each course.
Compliments go to Chef Karl Oman for his refreshing Guacamole and Pico d Gallo, Chef Jesse Freisen for his exciting Shrimp Empanada with charred corn, Jojo di Aho and Mango salsa, and to Chef Paul Lemire for his succulent three meat chili.
Special thanks to Merchant Kitchen and Pizzeria Gusto for providing young Chefs Meagan and Ian to execute the food for the evening.
CCFCC Winnipeg gratefully thanks Manitoba Liquor Mart for the opportunity to have this expertly presented evening in their beautiful facility.
The biggest news out of the National Canadian Culinary Federation conference this June was that the Sysco Senior Challenge Competitor from Winnipeg, Chef Gordon Bailey a Red River College Culinary instructor took second place in Canada’s top culinary competition.
In the junior competition, also held in Charlottetown , Prince Edward Island, the second place winner was also from Winnipeg and is Argie Garcia a Red River College culinary student and apprentice at the St. Charles Country Club.
Both Chefs Gordon and Argie faced some stiff competition and performed in a very professional and composed manner that does us proud. Congratulations.
Chef Peter Ecker and the food service team hosted the June meeting of CCF Winnipeg at Sysco’s modern facility. Ten local suppliers showed the chefs why Manitoba is a leader in new and innovative products. Each supplier provided information on their products and chefs were then given the opportunity to see the products being used in new and creative ways. Thanks to Chef Peter, Dannys Whole Hog, Gorp Energy Bars, Saputo , Bones and Marrow, Canadian Birch, Tropi Gelato, , Floating Leaf Wild Rice, Canadian Birch and Smack Dab mustard.
Chef Donald Pattie CCC was inducted into the CCF Honor Society at the annual Honor Society Dinner at Holland College, in Charlottown P.E.I. as part of the national convention held this weekend. Chef Pattie is recognized for his many accomplishments in the field of pastry art and technology. His work has included many fine pieces on the national and international stage as well as being the mentor for hundreds of bakers, patisserie and culinary artists. Congratulations Chef Donald.
On May 9, 2018 the Winnipeg Branch of the CCF and Pratt’s held a dinner meeting to honor the accomplishments and to present lifetime memberships to Chef Takashi Murakami and Associate Werner Saxler of City Bread. We were there to recognize the years that these individuals have contributed to Winnipeg’s Culinary Community. A wonderful reception of food and drink greeted the members as they arrived at the elegantly decorated Bistro. Pratt’s Corporate Chef Ferdinand Catalan followed up the hot and cold appetizers with a three course dinner.
Lifetime Associate Gaspar Scholtz presented the Associate Lifetime Membership award to Werner Saxler of City Bread and spoke of Werner’s dedication and endeavours to further the association and the industry.
Chef John Reimers presented the Chef Lifetime Membership to Chef Takashi Murakami and spoke of his many accomplishments including the order of Canada. Chef Hans Schweitzer presided over the evening and also shared some memories from the long career of Chef Murakami.
Grant Avery and Gord Harris of Pratt’s presented a memento to Chef Murakami and expressed the sentiments of the gathering in once again congratulating the Chefs long and illustrious career.
Earlier in the evening there was a short presentation from Lorey Appelle from Arctic Coop to inform us of existing employment opportunities for hospitality professionals in the far north.
The Winnipeg Branch Culinary juniors lead by Michael Fitzhenry CCC and junior president Travis Leost hosted a great fundraiser at Kitchen Sync this past Saturday night.
Helping to make the evening a culinary success was CCF Chef of the year , Jesse Friesen, Junior Chef of the year, Christy Barkman and a culinary team consisting of junior members Vien Salimbacod, Riki Wuerz, Adam Mysak, Dakota Muggleton, Francesca Agatep, Ian Shapira and Yoni Mehari. Thanks go out to RRC Students Anthony Carino, Glory-lee Vista, Domingo Jamoyot, and Brandon Campbell for their work on completing the culinary delights.
The fundraiser will help pay for expenses for Junior members to attend the national conference in Charlotetown P.E.I. in June.
Thanks to our sponsors for the evening Sysco Food Service, Mariner Neptune, and Granny’s Poultry for their generous contributions of food to the event.
The Juniors had a great time preparing the evening offerings and were able to execute well and make sure it was a successful evening.
Thanks to all those volunteers who were instrumental in bringing this event together, as well as Chef Jesse Friesen and Chef Claire Snowball, who donated their valuable time to support the junior members.
The April meeting of Winnipeg CCF was hosted by our friends at G.F.S. at their modern facility. Chefs were introduced to Beyond Meat which is a plant based protein burger made from pea protein and all GMO, Gluten, and Soy free. Thanks to the team at G.F.S. for the delicious and informative evening
On April 5 2018 , Red River College held a luncheon to honor one of Winnipeg’s greatest Chefs, Nick Marchak,
At the luncheon Nick presented his 1976 Gold Olympic medal to the college. Nick Marchak was the first Canadian born Chef to earn the gold medal for Canada at the world culinary olympics. . Red River College has gladly excepted the 1976 Olympic Gold medal for permanent display at the college.
Congratulations Nick Marchak and thank you for Red River College for honoring his accomplishment of putting home grown Canadian Chefs on world culinary stage.