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.

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.

All over the world on October twentieth professional culinary organizations, chefs and cooks, get involved in doing good deeds within their local communities. Winnipeg CCF branch working with Siloam Mission, along with the partnership of Sysco Foodservice and City Bread, were able to help to provide the homeless people of Winnipeg with a nutritious and delicious meal to recognize the day.

Over four hundred meals were prepared in the morning by a brigade of culinary volunteers spearheaded by members of the Canadian Culinary Federation Winnipeg Branch and students from the Red River College Indigenous program lead by Chef Michael Fitzhenry. Outstanding efforts by Chef Karl Oman from RRC Paterson Global Foods, Chef Jared Lavellee of Via Rail, Chef instructor Jeff Bilous of Maples Collegiate, Chef Sookyung Shin of Great West Life, and Chef Hans Schweitzer guaranteed an excellent meal.

Thanks goes out to the hard working guy from Sysco, Kevin Penner and his side kick Heather, for cleaning all of the beautiful broccoli and their assistance in the service of the meals to the homeless.

Special thanks to the Chef Chris Buffington and  Sous Chef Marilou from Siloam Mission who helped to guide us through their routines in serving hot meals three times a day, three hundred and sixty five days a year to those in need. Their work is an inspiration.

The Canadian Culinary Federation Winnipeg Branch would like to thank all the sponsors and volunteers who helped us to reach out to the needy on International Chefs Day. The lunch guests were very appreciative of the fine meal they received and gave us many thanks.