The April meeting of the Winnipeg branch was held in the elegant Bistro 101 at Pratt’s. We were welcomed to the facility by Jamie Campbell, Vice presidents Food Service Sales and Corporate Chef Ferdinand Catalan. Protein specialist, Gord Harris chipped in and helped with the hospitality . We were served a sumptuous buffet with too many items to mention and all so good. The star of the night was definitely the Rib of Northern Gold Premium Canadian Beef served traditionally with jus and Yorkshire pudding. Brian Humniski made a presentation to celebrate our recent culinary completion participants. Chef Raymond Czayka ,culinary chair for Skills Manitoba shared the results of the Skills Competitions held last week in Winnipeg. Thank-you to everyone at Pratt’s for making it such a memorable evening.
Culinary Federation Winnipeg held its annual Presidents Awards Dinner on March 14 at the RBC Convention Centre. Executive Chef Quentin Harty created the fantastic menu for the dinner featuring the products of branch associate members.
Reception stations were provided by Students and Young Chefs from the branch. Thank- you to Chefs Raymond Czayka of Kildonan East Collegiate, Chef Andy Ormiston of Lord Selkirk Comprehensive School and CF Winnipeg Young Chefs led by President Ian Shapira and mentored by Chef Jesse Freisen of the Merchant Kitchen who put the food stations together.
The highlight of the evening was the award for Chef of the Year, which went to Chef Donald Pattie. Young Chef of the Year was given to Argie Garcia. Sysco was recognized as Associate of the Year and the award was accepted by Chef Peter Ecker. Lifetime Associate memberships were given to Grant Avery of Pratt’s and to Arthur and Bernie Gunn of Gunn’s Bakery. A special award was given to Jan Schweitzer for her many years of volunteering to support the events of CF Winnipeg.
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 Scotch.
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 Manchego cheese.
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 Country Club.
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.
These students 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.
Argie Garcia 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.