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.
It was a full house on Sunday December 8, 2018 at the annual Canadian Culinary Federation Winnipeg Branch holiday breakfast at the Holiday Inn South. Members and their families were treated to an excellent breakfast buffet prepared by Chef Eldon Brink and his team. Chef Karl Oman provided a gingerbread table for the budding pastry chefs. The morning was presided over by Chef Paul Lemire and he was assisted in his duties by his wife Lynne. We had a visit from the man in red and gifts were provided for members children and grand children all selected by Audrey Oman. The breakfast was a fine opportunity to share some time with the Culinary Federation Winnipeg Branch family.
Red River College presented Culinary Arts students with recognition and awards at its annual Awards Reception held this November at Paterson Global Food Centre. Winnipeg CCF Educaton Chair, Ron Dobrinsky presented awards to student Anthony Carino who is the recipient of the Candadian Culinary Federation Winnipeg Branch award. At the same reception, student Joshuah Bruce received the Ron Long Award which was presented by Ron Longs granddaughter Ainsley who is a Chef and Culinary instructor. Congratulations Anthony and Joshuah!
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.