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, Chip Bar featuring Potato Glass with Leek crème fraiche, Lemon Marinated Feta Brochettes, Smoked Salmon Latkes, a great Charcuterie Board, Bothwell Cheese, and variety of house made desserts. We also enjoyed passed hors d’oeuvres including Wontons, Pork Belly and Tuna Tartar. A coffee and tea station and full bar complemented the evening.
Vice President Scott Hyndman started our general meeting shortly after six with a sharing of branch information.
Moving forward, the Winnipeg Branch of the Culinary Federation, with the goal of reducing the negative stigma of mental health in our industry, were very happy to have Morag Jackson from Unilever present Fair Kitchens, a new initiative to help change the culture in kitchens. You can find out more on social media #fairkitchens or by searching Fair Kitchens online. https://www.fairkitchens.com/
When the presentation was over, Chef Patrick led a tour of the new RBC Convention Centre facility for a group of enthusiastic young chefs.
Many thanks to Chef Traux and his staff and the RBC Convention Centre for hosting this wonder-full event and to Morag and Unilever for the presentation.