September meeting at Pratt’s

 

On September 8 the Culinary Federation Winnipeg held our first meeting of the new year at the fantastic Bistro 101 at the home of Pratt’s on 101 Hutchings Street . The meeting provided members with a chance to get together for the first time in nineteen months. The meeting allowed for minimal personal attendance and Zoom conferencing for those not able to attend.

The evening featured a report from the president and executive on the activities of the branch over the last few months. The meeting was pre-ceded by a meeting of the newly elected board of the CF Winnipeg.

 

Our friends at Pratt’s threw out all the stops for a full buffet for the Chefs who were able to attend. We were hosted by District Sales Manager for Pratt’s, Tony Bucci who opened the doors of Pratt’s Bistro 101. The bounty of fine dining was orchestrated by Chef Ferdinand Catalan who featured slow roasted Nothern Gold Prime Rib of Beef with all the extras. An array of hot items, Salads and cold items exceeded all our expectations.

 

The buffet also featured the products of our presenter for the evening, Scott Hyndman of 3 Guys Greens. The items appeared all over the buffet including garnishing the spicy wontons with pea-shoots. The company was founded in 2016 to address food security and their goal is to reduce Manitoba‘s dependence on imported produce, which will help reduce emissions from transportation.

 

3 Guys Greens is currently growing and marketing year-round, fresh, local produce to distributors and restaurants. They are also a technology company and are actively developing Vertical Farming and Aquaponics technologies that will be influential in the development of food security and environmental sustainability and has been growing premium nutrient dense microgreens to supply local restaurants and food service suppliers. To date, they are one of the largest microgreen producers in Manitoba working actively with community groups in Manitoba towards food security in the north.  Great Work!

Chefs were provided with samples of Pea Shoots and Genovese Basil at he meeting or for pickup earlier for those who could not attend.

Check out the Shop page here

   

Many thanks to everyone at Pratt’s , Chef Ferdinand Catalan, Tony Bucci and Scott Hyndman for a fine evening.

 

 

 

Culinary Federation Winnipeg AGM and Elections

 

On June 16 the Winnipeg Branch of the Canadian Culinary Federation held their annual general meeting virtually.  The evening featured reports from outgoing President Brian Humniski as well as reports from executive and committees.

The following are the results of the election held on that evening.

Executive Positions

President: Peter Ecker

Vice President : Shane Scaife

Second Vice President : Jared Lavallee,

Treasurer: Jeff Bilious

Secretary : Chris Coombs

Chef Board of Directors  Hans Schweitzer, John Reimers, Jose Naboa Sanchez, Ron Dobrinsky

Associate Board of Directors  Derek Kostynuik ,   Colleen Robbins , Bonnie Mularchuk  ,  Mo Razik

 

President Peter Ecker

May Meeting with Delucas

Our virtual Culinary Federation meeting for May featured a presentation by De Luca’s South Landing on May 12, 2021.The evening began with a virtual tour of the store and the fantastic products including fresh meats, baked items , pastries, imported and domestic cheeses, cold and hot prepared foods and a variety of excellent cooking utensils and tools for the chef and food enthusiast.

Chefs were provided a virtual presentation from the experts at De Lucas’s on some or their exciting products including Buffalo Asiago cheese, Bella Casara Burratini, and Alberts Leap Taleggio Locale (bon Secret). Each of the cheeses were well received and provided some new stars for the cheese board and taste-buds.

Members and guests viewed a presentation on Rumio and their long tradition of making the finest pasta in Italy and the world.  The “Goto Meeting Bag” also included the Rummo Pasta Cookbook, delicious pasta samples, and other promotional materials to help the meeting guests to sample and evaluate. Chefs were able to interact and discuss afterwards at the virtual debriefing following the formal meeting.

Throughout the pandemic, the Chefs at the Culinary Federation Winnipeg have had a chance to connect formally during presentations and meetings, and informally after the meetings to stay in touch during this trying time.

 

 

April meeting with Highliner Seafood

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

My creation with blanched asparagus and snow in the backround.

Chefs at home with Saputo Specialty Cheeses

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

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

 

On Wednesday November 18th 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.

 

 

 

 

Passsing of Chef Daniel Huppe

 

The Winnipeg Branch of the Culinary Federation would like to acknowledge the passing of Chef Daniel Huppe this past May. Chef Huppe spent many years as a teacher at Red River Community College where he was a source of positive energy and a mentor to many leaders in our culinary community. He will be remembered by his warm presence and professionalism. Danny was recognized as the Winnipeg Branch Chef of the Year in 1994 and has been retired for a number of years.

“On Saturday May 2, 2020, with the birds singing and the sun shining, Daniel planted his last garden with his wife Paulette. Daniel left us while in his happy place and doing what he loved. “

 

 

October Culinary Federation Meets with Joel Waterman

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

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.

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