April meeting with Highliner Seafood

Posted by Brian Humniski on April 15, 2021

Our April meeting featured a presentation by Highliner Seafood brought to you by Binner Marketing and Sales.

The focus of the presentations was the company, sustainability , and the concept Seafood is Better.

You can find out more at

http://highlinerculinary.com/en/

Seafoodisbetter.com

We were treated to a tasting and informative presentation by The High Liner Culinary Specialists.

Karam Badrudin is a Red Seal Chef and has been part of the HLFS West team since 2013

Jo-Anne Cerruti has been with the HLFS West Team for the last 8 years and finally

Dan White, started with HLFS in 2013 and was with another seafood company prior to HLFS for 5 years

Chefs and associates were challenged to put together the Ultimate Fish Burger to share with us last night. Highliner has challenged Winnipeg Chefs to submit creative ways to use the Highliner Wild Pollock Fries in an innovative way. The winner will be awarded a cash prize and bragging rights. Send your photos and recipes to Bonnie Mularchuk

bonniem@binnermarketing.com

My creation with blanched asparagus and snow in the backround.

Chefs at home with Saputo Specialty Cheeses

Posted by Brian Humniski on March 11, 2021

The Culinary Federation Winnipeg March virtual meeting was a delicious tasting of the Specialty Cheeses of Saputo. C F Winnipeg Board member and Saputo Key Account Representative Colleen Robbins was happy to take us on a virtual tour of these all Canadian cheeses with styles and flavours to expand chefs repertoires. The sample box and booklet that was graciously delivered to Chefs around the city before the meeting allowed the chefs to learn about the unique character of these fine cheeses.

The chefs took up the challenge and have presented their versions of the cheese board for your perusal. Looks good, but the proof is in the tasting, and it was all thumbs up. Chefs enjoyed these fine cheeses in the comfort of their own homes, paired with the beverage and garnishes of their choice.

The Manitoba Private Wine Store Association with Charton Hobbs were able to provide chefs with a discount on wines which were selected by Mo Razik to be paired with the cheeses provided. Thanks to Colleen Robins and Ubie Fisette, Sales Representative at Saputo for putting together the great evening.

We experienced some technical difficulties and were not able to hear the full audio for the presentation but Colleen was able to fill in just fine. For the full video and in depth descriptions please view the film on Saputo Specialty Cheeses .

https://vimeo.com/474339355/09d5eb7160

If you were not able to attend please contact the branch and we would be happy to provide you with a link to the Zoom meeting and presentation. Sorry we ate all the cheese.

Virtual presentation by Uber Eats and Kikkoman

Posted by Brian Humniski on February 14, 2021

The February Virtual meeting with the Culinary Federation Winnipeg was held via teleconference on Wednesday February 10 at 7 pm. The evening was hosted by Chef Peter Ecker who was joined by two presenters online for our members.

Our first presenters for the February Zoom meeting were Rachel Wong and David Chung from Uber Eats. Rachel and David were able to explain to chefs how the platform works, the benefits of third-party delivery and how to get signed up as a Sysco partner. Uber Eats is a technology platform helping businesses worldwide expand their reach, delight customers, and boost their bottom line. Rachel and David were able to answer a variety of specific questions offered by our local members. The full meeting is available to members of the branch.

We also welcomed Chris Sharp, national sales manager from Kikkoman who shared his extensive knowledge on the products of Kikkoman and the reasons why chefs choose Kikkoman. Chefs were able to compare the taste of real soy sauce to cheaply produced competitors. Chris took the chefs through the many steps that are taken to insure that they provide the finest product on the market, and the chefs concurred. The presentation gave the chefs the chance to taste test and compare flavor of a variety of the new Individual Sauce Packets that Kikkoman now has available with spring rolls provide Bonnie and Natalie of Binner Marketing and Sales. Chefs had a chance to sample Duck Sauce, Gyoza Sauce, Katsu, Hot Chili Thai Sauce, Hot Mustard and a staple in every kitchen, Soy Sauce. A video is available that explains the Kikkoman advantage.

Make Haste Slowly https://www.youtube.com/watch?v=zF8GfajCtgM

There was an update of local and national Culinary Federation news provided by branch president Brian Humniski. Contact the branch for the link to the zoom meeting which has been provided by email to members.

Thanks to the team at Binner Marketing for the distribution of the sample packs and the spring rolls to heat and to dip into the fantastic sauces.

Virtual Meeting with Maple Leaf and Bothwell Cheese

Posted by Brian Humniski on November 20, 2020

On Wednesday November 18^th 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.

October Culinary Federation Meets with Joel Waterman

Posted by Brian Humniski on October 21, 2020

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.

High School Culinary Scholarships

Posted by Brian Humniski on July 19, 2020

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.

Passing of Chef Educator Andrew Ormiston

Posted by Brian Humniski on July 4, 2020

The Culinary Federation Winnipeg is saddened to announce the passing of Andrew Ormiston on Saturday June 27 in Winnipeg. Andy has been a member of our association for over 25 years and contributed as an executive board member for many years. Andy also volunteered and took part in many events that provided his students with the chance to find an out of the classroom experience. The world has lost a beautiful soul.

Andy spent his teaching career at Crocus Plains Regional Secondary in Brandon and at Lord Selkirk Regional Secondary School and left a mark on both institutions. Scholarships for Culinary Students were set up by Andy, prior to his passing, at both of these schools. Andy was a supportive participant in the Skills Canada Competitions each year and he has left a legacy with this competition.

Andy was influential in the growth of many students over twenty five years of teaching. Andy and his students were an integral part of our president’s awards banquet each year, where he could be depended upon to provide an exciting action station with his students. Andy was always infecting his students with his enthusiasm and good vibrations.

A true gentleman and friend, Andy will be missed by all of us in the Manitoba culinary community. The void left behind by his loss will never be filled. Andy passed on the best qualities of the profession’s that he chose, wither that was teaching or cooking. He inspired all of us with his positive and proactive take on things and was always the most color-full member of our group.

And when the wind is right you can sail away and find serenity
Oh the canvas can do miracles, just you wait and see, believe me
Sailing, takes me away
To where I’ve always heard it
Just a dream and the wind to carry me
Soon I will be free.

Christopher Cross.

I want to dream of Andy at the helm sailing free in a better place. Bon Voyage good friend.

Young Chefs compete for Chefs Hat Challenge

Posted by Brian Humniski on March 9, 2020

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.

Educational evening Cooking gluten free with De Luca’s

Gluten Free for real.

Posted by Brian Humniski on February 28, 2020

A presentation by De Luca’s and Susan Finlay of the Manitoba Celiac Association

The February 12 meeting of the Culinary Federation was e held at 7 Pm at De Lucas on 66 South Landing Drive in Winnipeg.

Members braved a cold night to share some good food and learn a lttle about Gluten free. We had a presentation from Sue Finlay, Education and Event Coordinator, Manitoba Chapter, Canadian Celiac Association. She spoke on the gluten free diet and the dangers of hidden gluten.

DeLuca’s Chef Fabrisio prepared a fantastic gluten free Pizza and a pasta buffet of gluten free products.

Chef Don Pattie demonstrated and put together a special gluten free dessert featuring two new flavoured chocolates.

We welcomed new young Chef members Mike Licharson and Cam Mazur.

Young Chef Mike Licharson

Young Chef Cam Mazur

Thankyou to Marco, Paulo and the team at De Luca’s for a great event.

Chefs tour Tenderloin Meat and Sausage

Posted by Brian Humniski on January 10, 2020

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.