Chef Sergei, Catering manager Marilena and Tom De Nardi
The Piazza De Nardi was the site for a true taste of the Mediterranean at the Culinary Federations October meeting. Tom De Nardi welcomed us to the Piazza where we began the evening with tastings of Parmigiano Reggiano , fresh sliced Prosciutto and a chilled glass of Prosecco at La Boutique del Vino a wine store featuring wines from around the world.
Next we were guided upstairs to the event center and reception area where Marilena Moccia, catering and events manager for the Piazza welcomed us to a set of hot pastas , an array of house made sausages and fine cheeses including cheeses by BelGiosso. Chef Sergei Dedenko of La Boutique del Vino prepared the fine foods served in the evening and was there throughout to share stories and answer questions about the meal.
While the chefs shared some fine food and wine, Tom De Nardi, sales and marketing director for Piazza De Nardi gave us a color-full presentation about the authentic sourcing going on to provide the best of Italy to Winnipeg.
Culinary Federation Winnipeg Welcomed new member Chef Aaron Crawford of the St. Charles Club.
New member Chef Aaron Crawford of the St.Charles Country Club is welcomed to the Federation.
Marilena and Chef Sergei of La Boutique del Vina who presented a delight-full and delicious display of the best of Italy.
Tom discusses the finer points of slicing parma ham.
The Culinary Federation Winnipeg held its first meeting of the season at Bistro 101 on Wednesday September 11. The branch shared some information on plans for the upcoming year. The meeting was also a chance to recognize our new associate member, Countryside Farms. Peter Wieler accepted a membership certificate on behalf of Countryside Farms Nutrgroupe.
Gord Harris, protein specialist with Pratt’s spoke about the fine Beef Loin sampled that evening and the other products of Northern Gold Canadian Beef. We were reminded of the irreplaceable flavour of home grown meat and the ingredient list that consists of only one thing, Canadian Beef. In the time of laboratory foods with ingredient lists an arm long, Gord pointed out the local goodness that Northern Gold provides.
Culinary students from Manitoba Institute of trades and Technology were on hand to assist Chef Ferdinand Catalan and Sous Chef Jesse in presenting a fantastic buffet. Membership celebrated a pre dinner reception with tasty appetizers including a Bothwell cheese board and hot items. The main course featured Slow Roasted Loin of Northern Gold Canadian Premium Beef and an array of hot and cold items, all exceeding our expectations. Finally , with the tutelage of Chef Ferdinand , the students were able to prepare Crepes Flambe with a variety of fresh fruits which was an unexpected treat.
The evening continued with a display of the hidden talent of the CF Winnipeg with a karaoke night hosted by Chef Ferdinand. That guy can sure sing!
Thanks to Pratt’s and to Jamie Campbell for arranging the evening and the membership in attendance who made it a truly enjoyable event.
Last week we held our annual general meeting which was an opportunity for us to network at Sysco West’s facility, enjoy a fantastic meal and elect a new executive/ board of directors for the upcoming two years.
Executive and Directors
President Brian Humniski Vice president Peter Ecker, Past President Paul Lemire, Second Vice president Jeremy Langemann, Secretary Jared Lavalee,Treasurer Karl Oman, Chef Directors : Jesse S. Friesen, Hans Schweitzer, Ron Dobrinsky, John Reimers, Jose Naboa Sanchez, Don Pattie, Dov Korkh , Ian Shapira
Associate Members : Saputo – Coleen Robbins, City Bread -Derek Kostyniuk, Fentons Wine Merchant- Mo Razik, Binner Marketing – Bonnie Mularchuk
We look forward to serving your interests in the culinary community and
growing this association to meet the needs of todays chefs, cooks, bakers and industry
Our Culinary Federation
meeting for May was a standing room only event, hosted by Erica and
Chef Carl of Gordon Food Services
(G.F.S.) at their fine facility at 310 Sterling Lyon Parkway.
Joy Lorette ,Business Development Specialist with Food and Agri-Product Processing, Manitoba Agriculture invited some local owners and processors who joined the chefs and shared their products.
Chefs and associates were greeted by the full food service team who offered charcuterie and refreshments to open the evening. President Paul Lemire opened the evening with some associated business then turned the floor over to Carl Habeck who introduced us to our presenters for the evening.
Tim Wiebe and Lewis Pohl introduced us to their pulse products from Avion Harvest out of Neepawa . Chefs should check out their site featuring some great pulse recipes. Avion Harvest The Chefs were treated to salads and pizza using the pulse products in unique ways.
Arsenault of Sugar Me Cookie was unable to attend but shared some of her delicious Vinarterta, the Cake of New Iceland
out of Gimli. Read more of her story on her site Sugar Me
Alex Goertzen of Little Bones Wings sampled us with chicken wings and tenders from his product line taking over the city. Find out more at Little Bone Wings or visit his new restaurant on Regent.
Julie Paseschnikoff sweetened up the evening with their flavoured honeys including coconut, jalapeno, blueberry and garlic from around the corner in Oak Bluff. The chefs paired these fantastic sweets or tasted them on their own. Visit their site and and see where it is grown and so much more. Bee Boyzz Honey
Many thanks to the
team at Gordon Food Services for a fine evening of hospitality and sharing. Just like the Culinary Federation, G.F.S. believes in
the power of good food—to bring people together and make
moments special. Every product, every order and every decision G.F.S.
makes is inspired by the people on the other side of the plate.
CCF Winnipeg Branch of the Canadian Culinary Federation, with the cooperation of Sysco Winnipeg, hosted the Senior Sysco Challenge for Manitoba. The event was held at Sysco Winnipeg April 4th, 2019. Thanks to Sysco Winnipeg and Chef Peter Ecker for organizing the event with the help of Chef Jesse Friesen. Judges who will help prepare the winner Jordon with their culinary knowledge were Ron Dobrinsky, John Reimers, Helmut Mathae, Jesse Friesen, Paul Lemire and guest junior judge Jarad Lavallee.
Jordon will represent Manitoba at the CCF National Conference this May in Niagara Falls.The competition consisted of a black box of mystery ingredients, including 1 special ingredient “cactus pads” that the contestants had to incorporator in their dishes. 1st place winner Jordan Carlson, 2nd and 3 rd. place winners were separated by .5 point ever so close. 2nd Anniia Hyvaettinen, Sodexo Canada Best Western Airport. 3rd place Dov Korkh Chabad-Lubavitch Winnipeg and honary mention Mark Pichette of Winnipeg.
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.
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
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.