Please take some time to explore the images that captures some of the culinary delights that CCFCC has had the privilege to prepare in Winnipeg!
On Sunday December 10, 2023 the Winnipeg Branch of the Canadian Culinary Federation celebrated a long standing association tradition and held our annual holiday brunch. A sumptuous buffet was prepared by Chef Sergei Didenko and his staff at the Scotia Bank Hockey for all Centre. The event included small gifts for kids, cupcake station and lots of fun with the man in red. The event was a great success with proceeds going to the Christmas Cheer Board.
A sumptuous buffet was provided thanks to our generous associates and sponsors. Thank you goes out to Dunrite, Maple Leaf, Sysco, City Bread, Saputo, Vanderpole Eggs, Independent Fish, Tec Voc HighSchool, Maples Collegiate, McCains, To-Le-do, Nestle, Nature’s Farm, IPS, GFS, Pratts, Binner, Perfect Perogies, Nossack, Bee Maid. Fentons, Bothwell, Russell Food Equipment, Unilever, Campbells, Binner, and all the great folks at Scotia Bank Hockey for All Centre.
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Executive Chef Patrick Traux hosted this November’s meeting, in the wonderful York Concourse of the RBC Convention Centre. Chef Patrick had some amazing and delicious appetizers for the chef’s to eat while we mixed and mingled during the meeting. The food just kept coming as we feasted on Minted Lamb Chops, Quail Egg Benedict, read on
We followed up our fall 2023 schedule this month when the CCF Winnipeg Branch hosted one of only two competitions being held nationally by The Egg Farmers of Canada. We were joined for the evening by Manitoba egg farmer Sandra Dyck and Chef Dale Mackay.
The Mystery Box Challenge had four teams led by local chefs with students from local schools competing for a thousand dollar prize. Chefs Sergei Didenko, Andrew Laturnus, Anthony Carino, Joseph Lindhorst and Warren Prendree helped get the teams going for this fun competition featuring students from Red River College and Tec Voc High School.
The Egg Farmers of Canada working with the Canadian Culinary Federation co-operatively “hatched” a plan to host the Black Box Competition which had to include the mystery ingredients for the evening : Blue Cheese, White Wine, Red Peppers, Tomato’s and Chicken all combined with the star of the show , Canadian eggs. Sysco Foods hosted the competition and provided an array of alternate ingredients chefs could use to complete their dish. Final teams were created on the day of the event. With Red Seal chefs acting as team leaders, a group of instructors and their students formed the teams.
There was plenty of room for Associate Members, family and guests to attend and watch the event and we enjoyed a taco bar and charcuterie table and non alcoholic beverages thanks to our hosts, Chef Peter Ecker and Sysco.
The event also featured discussion and presentations focusing on the Canadian Egg industry, debunking supply chain concerns, and strengthening trust in the Canadian Egg farmers. A lively question period provided great insights into the egg industry.
The dishes showed the creativity of the teams and the versatility of the mighty egg in Canadian kitchens.
Teams collaborated on menu choices and were given a few minutes to formulate ideas before they were given the challenge to create an original dish in one hour.
The teams jumped into action as a flurry of activity took over the kitchen.
An hour later, four fantastic egg creations were presented to the professional judges who provided feedback and shared their observations about the dish.
The competition was won by the team lead by Chef Sergei Didenko of Hockey for All Centre and his group of Tec Voc students including associate Bonnie Mularchuk who coincidentally attended the school a few years back. Their creation was a middle-eastern inspired dish Israeli Shakshuka with Chimichurri sauce served with a with Blue Cheese and green onion scone.
Many thanks to presenters Sandra and Dale, the Egg Farmers of Canada, and the Canadian Culinary Federation for bringing this fantastic event out to our branch.
Winnipeg’s culinary community had a chance to see what’s new at Canada Life Centre, home of the NHL’s Winnipeg Jets on Wednesday, September 6, 2023.
Culinary Federation Winnipeg’s fall schedule started on a high note when we gathered at Canada Life Centre, the home of the NHL’s Winnipeg Jets. Sodexo Live’s Executive Chef, Richard Duncan and his brigade prepared a wonderful assortment of elevated arena food including juicy sausages, delicious sliders, cheeses, salads, snacks and a delight-full dessert bar.
Chef Richard welcomed us to the newly renovated Wealth Management Club, the new VIP area which has just been opened this past week. Members and guests were welcomed by local executive and immediately began to sample some of the fantastic food donated by Sysco, Pratt’s, Toledo, Gordon Food Services, and Winkler Meats.
Following a short presentation and a chance to eat the great food, we were taken on a VIP tour of their world class kitchen and facilities.
Winnipeg Culinary Federation were pleased to see all the students from Red River Polytech and all the local chefs, sous chefs and cooks who were present for the first outing of the season.
The chefs are grate-full to all our friends at Canada Life Centre and Sudexo Live for their hospitality and a glimpse of what to expect this season at the home of the Winnipeg Jets.
The Winnipeg branch held its annual general meeting on Wednesday June 14. The Branch acknowledged Larry de Vries who received an award for long service from the Culinary Federation National Board for 40 consecutive years as a member.
On April 21, 2023 the Manitoba Institute for Trades and Technology was the host of this years Manitoba Skills Competition at the post Secondary level.
The young chefs competed at this qualifier for the national competition to be held on May 25 here in Winnipeg.
Many thanks to the Chef’s who volunteered to judge and organize this competition.
Thanks to host Chef Curtis Bayne for putting the competition together with participating Chef’s including Culinary Federations Ron Dobrinsky, Chef Melissa Marenko of Peasant cookery and Chef Nigel Beckman, Sous chef Fort Garry Hotel .
Good luck in the Nationals!!!!
Manitoba held its Skills Competition for secondary school students on April 12 in Winnipeg. The completion was hosted by Chef Curtis Bayne at the Manitoba Institute of Trades and Technology. Students from Maples Collegiate, Tec Voc High School, MITT, Crocus Plains (Brandon), Dauphin Regional Secondary School and Sturgeon Heights Collegiate participated. The Gold medal was won by Maples Collegiate, Silver by Tec Voc, and Bronze by Dauphin Regional Secondary School. Next stop Skills Canada Competition.
Pratt’s Bistro 101 was the location for the March meeting of the Canadian Culinary Federation Winnipeg Branch. The meeting was hosted by Chef Scott Hyndman assisted by Tony Buchi on the hospitality station. The chefs were treated to sumptuous Prime Rib Buffet with a variety of side dish’s all exceptionally prepared by Executive Chef Ferdinand Catalan. As a grand finale Chef was able to get the students to go “hands on” as he turned up the heat at a flambé crepe station.
The chefs had presentation’s from three of our outstanding hospitality suppliers, True Refrigeration, Cambro and Rational Canada. The “True” representative, Brett Single shared the reasons why they are the company to consider with your food service needs. We heard about technological advances as such dual temp units and had a chance to see the many models and amazing colors of “Norquip / True” refrigeration units.
Cambro reps brought out some of the newest products from the leaders in food storage. He showed us some of the ways Cambro containers continue to be the choice of food service professionals.
Michael Keeler brought us up to date with some of the latest news from Rational, including answering questions from our group of chefs. Chef Michael let us in on the methods used on the Prime Ribs served at the dinner and we confirmed that the oven used to cook our dinner was able to keep cooking loss to 12%. Chefs Michael and Ferdinand collaborated to give us one great slice of beef.
Many thanks to Scott, Freddie and the wonder-full folks at Pratt’s for putting together this fantastic evening of education, fine dining and networking.
The February meeting of the Culinary Federation was held at the Silver Heights Restaurant and The Heights Lounge in Saint James.
We were welcomed by our host Tony Siwicki who shared with us some of the history of this family owned establishment as well as providing us a feast of some of the great foods, including their famous ribs, that keep the people coming back for decades.
Our presenter for the evening was Morag Jackson from Unilever Foods who showed us all kinds of great ways to use Hellmann’s sauces and mayonnaise to enhance menu creativity.
We were also treated to a dessert by Sweet Street Desserts for some excellent cheesecake with various toppings.
Thanks very much to the Silver Heights Restaurant and The Heights Lounge for hosting this event. Special thanks to Binner Marketing in helping to put things together.