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.

Carrie 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 cookie    

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.

             Congratulations Chef Jordan Carlson

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. 1^st place winner Jordan Carlson, 2^nd and 3 rd. place winners were separated by .5 point ever so close. 2^nd  Anniia Hyvaettinen, Sodexo Canada Best Western Airport. 3^rd place Dov Korkh Chabad-Lubavitch Winnipeg and honary mention Mark Pichette of 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.

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.