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.

The biggest news out of the National Canadian Culinary Federation conference this June was that  the Sysco Senior Challenge Competitor from Winnipeg, Chef Gordon Bailey a Red River College  Culinary instructor took second place in Canada’s top culinary competition.

In the junior competition, also held in Charlottetown , Prince Edward Island, the  second place winner was  also from Winnipeg and is  Argie Garcia a Red River College culinary student and apprentice at the St. Charles Country Club.

Both Chefs Gordon and Argie faced some stiff competition and performed in a very professional and composed manner that does us proud. Congratulations.