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.
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. “
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.
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.
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.
I want to dream of Andy at the helm sailing free in a better place. Bon Voyage good friend.
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.
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.
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.
The Culinary Federation Winnipeg is grate-full that Tenderloin Meats and Sausage was able to provide us with this fine event.
Culinary Federation Winnipeg held our annual Family Holiday Breakfast on Saturday November twenty fourth at the Holiday Inn South. The morning featured a fantastic breakfast buffet prepared by Chef Eldon Brink and his team. Our Winnipeg culinary community had a chance to mingle, share some time at the Gingerbread table and have a visit from the man in red. Thanks to Santa’s elves Karl and Audry Oman for helping to make the party a great success
Culinary Federation would like to acknowledge the following suppliers who provided food for the event. Dunn-rite food products, Pratt’s food service, Sysco, Binner marketing, Nestlé professional, Burnbrae farms, Natures farms, Mapleleaf Foods, Saputo, To-le Do Foodservice, Bridor, City Bread, and McCain Foods.
The Culinary Federation Winnipeg November event was held at the Jewish Learning Center located at 1845 Mathers Avenue, hosted by Chef Dov Korkh. The evening was dedicated to looking at Jewish and Israeli Cuisine and “Kashrut”,(Jewish dietary laws dealing with food). To open the meeting Rabbi Avrohom Alten gave the participants an understanding of what foods are permissible and what foods are forbidden to eat according to the Jewish traditions. Participants explored the idea of not mixing milk and meat, different levels of kashrut and the development of kashrut over time. A power point presentation is available on request from the branch.
Chef Dov Korth prepared an Israeli style kosher dinner in order to let the chefs compare the characteristics of Ashkenazi and Sephardic Cuisine, the two leading cuisines of Israel. The menu consisted of the following items.