Checkout all of the great things that CCFCC Winnipeg is doing. Whether that’s culinary events, educational opportunities or working with our partners and sponsors, we’re sure to have something occurring that will be of interest!

Presidents Awards Gala

The Chefs were out on September ninth for a long awaited Presidents Awards Gala held at the Royal Bank Convention Centre.

 

Associates of the year award was shared by Manitoba Hotel Association and Manitoba Restaurant and Food Service Association.

Chef of the year was awarded to late Chef Andy Ormiston for his many years of service . The award was accepted by his wife , sister and nephew.

Chefs congratulate the culinary team led by executive Chef de Cuisine Patrick Truax.

Branch President Peter Ecker RSE hosted to our annual President’s Gala Awards Dinner Friday September 9th, 2022  ,  6 PM RBC Convention Centre Winnipeg 375 York Ave. Chair persons were Ron Dobrinsky and John Reimers.  Young Chef of the Year was awarded to RRC student  Vi Le who was unable to attend the event.

Lifetime memberships in the Canadian Culinary Federation were presented to Chefs Jeff Gill, Tim Appleton and Brian Humniski.

Lawn Bowling with the Chefs

The Winnipeg Branch had a chance to get out to the St. James Lawn Bowling Club  located at 90 Ferry Road for an evening of fresh air and friendship. Our host for the evening was Chef Don Pattie who also rolls a mean game. Many thanks to the members of the club who came out and instructed us in this excellent way to get out and enjoy our summer. Many thanks to Bonnie and Natalie of Binner Marketing who helped to put together this event for the the chefs, their families and their guests. 

 

Young Chefs shine in Saskatoon

 

Manitoba Young Chef Joey Mai was proud to present her course at the Gala Reception at Culinary Federation Conference in June in Saskatoon. The team of young chefs had a chance to work with chefs from across the county who prepared the food for the five days of competition based menus.

 

Coconut Lime Roulade

Coconut Frangipanie Tart

Basil Gel

Roasted Strawberry Sorbet

Coconut Foam.

May meeting at Sysco

For our May meeting we had a guest chef come from Toronto to do a special education/demonstration with a few nice products from Italy. The chefs looked at two types of First class Prosciutto Hams and a Grana Pando cheese.   Hosted by Chef Roberto Fracchioni, the hour-long sessions coved serving suggestions, preparation, care and storage techniques, insight in their histories and how to ensure your serving the real deal to your guests. Check out their website https://www.iconsofeuropeantaste.eu/

 

 

 

 

Young Chefs shine on a rainy day

The young chefs showed up early on a rainy day to show off their skills and creativity in a quest to represent Manitoba at the Chefs Hat , Young Chef Competition.  All the young chefs showed they had the right stuff to compete on a professional level.

The Winnipeg Branch of the Canadian Culinary Federation with the the co-operation of Red River Polytecnhic,  sponsored the  Chefs Hat , Young Chefs Local competition to select a young chef to represent Manitoba. The competition was held on Saturday April 23, 2022 at Red River Polytechnic.

The winning Young Chef moves on to the national challenge. Six young chefs competed and prepared two courses in the time given of one hour. The competition was organized by Chef Instructor Jordan Carlson. The judges for the event were Chefs Jared Lavallee, Chris Coombs, Ron Dobrinsky and Brian Humniski.

The final competition will take place at the 2022 Culinary Federation National Conference: Delta Hotels by Marriott Saskatoon Downtown 405 20th Street East Saskatoon, Saskatchewan on June 14, 2022.

Many thanks to Chef Jordan Carlson and Red River Polytecnhic for hosting this event. Congratulations to the young chefs who showed their talents on a rainy Saturday.

 

 

November Meeting at Holiday Inn South

 

 The November meeting of the Culinary Federation Winnipeg was held at the Holiday Inn South hosted by Chef Eldon Brink and Binner Marketing and Sales. A zoom meeting was followed by a fine Italian Themed buffet. 

 

 

Culinary Federation Winnipeg Italian Feast   November 10, 2021

On the Table 

Charcuterie Plates with assorted Cheese & Cured Meats,Condiments and Crostini

Assorted Dinner Rolls & Butter

Caprese Stacker

Pan Fried Cheese Ravioli layered on tomato slices, fresh Mozzarella Medallion,

topped with Pesto Drizzle with Balsamic Glaze

Dinner Buffet

Sunflower Shoots, Pea Shoots and Romaine Salad with Balsamic Vinaigrette

Penne alla Bolognese sprinkled with Angel Hair Parmesan

Cavatappi Bacon Mac and Cheese

Portobella Mushroom Ravioli in Cheesy Garlic Alfredo Sauce

Italian Sausages with Onions and Peppers in Napoletana Sauce

Veal Osso Bucco

Dessert

Deep Fried Gnocchi, tossed in Cinnamon Sugar or Cocoa Sugar

served over Salty Caramel Ice Cream

Assorted Seasonal Pies    Coffee & Tea

 

Thank you to the Vendors that donated product for this event:

Saputo

Maple Leaf Foods

Three Guys Green

O’solemeo

David Roberts Food Corporation

Mont Pack International

Bacherhaus

Kinnkinnick

Sara Lee

Central Smith

Binner Marketing and Sales

A very special Thank You to the Staff and Management

of the Holiday Inn – South, along with the amazing Chef Eldon Brink,

for hosting the event this

Chefs have a night out at Brazen Hall

Winnipeg Chefs  were out to Brazen Hall for a Social Night on Oct 12th .   

The chefs were treated to some fine Fun , Food, Beer and yes Hospitality.

Chef Jose  and the house brewmaster took the members on a tour of the brewery and had lots of great food for everyone to enjoy. Maple Leaf Foods gave us a chance to sample Vegan options, new on the market, with a “Shrimp” prepared in a banging sauce and a Brat style sausage that had fantastic meat feel with a great flavour, both were winners.
Chef Jose added his awesome Chicken wings with his Brazen Kimchi  and a choice of seasonal items to fill out the fantastic buffet

Thanks to Brazen Hall who have been long supporters of the Culinary Federation. Some members recalled another great social evening hosted by the  Christensen  family  some thirty  years ago at the Round Table. We should support  these great culinary community members who have been behind the association for three plus decades.

 

September meeting at Pratt’s

 

On September 8 the Culinary Federation Winnipeg held our first meeting of the new year at the fantastic Bistro 101 at the home of Pratt’s on 101 Hutchings Street . The meeting provided members with a chance to get together for the first time in nineteen months. The meeting allowed for minimal personal attendance and Zoom conferencing for those not able to attend.

The evening featured a report from the president and executive on the activities of the branch over the last few months. The meeting was pre-ceded by a meeting of the newly elected board of the CF Winnipeg.

 

Our friends at Pratt’s threw out all the stops for a full buffet for the Chefs who were able to attend. We were hosted by District Sales Manager for Pratt’s, Tony Bucci who opened the doors of Pratt’s Bistro 101. The bounty of fine dining was orchestrated by Chef Ferdinand Catalan who featured slow roasted Nothern Gold Prime Rib of Beef with all the extras. An array of hot items, Salads and cold items exceeded all our expectations.

 

The buffet also featured the products of our presenter for the evening, Scott Hyndman of 3 Guys Greens. The items appeared all over the buffet including garnishing the spicy wontons with pea-shoots. The company was founded in 2016 to address food security and their goal is to reduce Manitoba‘s dependence on imported produce, which will help reduce emissions from transportation.

 

3 Guys Greens is currently growing and marketing year-round, fresh, local produce to distributors and restaurants. They are also a technology company and are actively developing Vertical Farming and Aquaponics technologies that will be influential in the development of food security and environmental sustainability and has been growing premium nutrient dense microgreens to supply local restaurants and food service suppliers. To date, they are one of the largest microgreen producers in Manitoba working actively with community groups in Manitoba towards food security in the north.  Great Work!

Chefs were provided with samples of Pea Shoots and Genovese Basil at he meeting or for pickup earlier for those who could not attend.

Check out the Shop page here

   

Many thanks to everyone at Pratt’s , Chef Ferdinand Catalan, Tony Bucci and Scott Hyndman for a fine evening.

 

 

 

Culinary Federation Winnipeg AGM and Elections

 

On June 16 the Winnipeg Branch of the Canadian Culinary Federation held their annual general meeting virtually.  The evening featured reports from outgoing President Brian Humniski as well as reports from executive and committees.

The following are the results of the election held on that evening.

Executive Positions

President: Peter Ecker

Vice President : Shane Scaife

Second Vice President : Jared Lavallee,

Treasurer: Jeff Bilious

Secretary : Chris Coombs

Chef Board of Directors  Hans Schweitzer, John Reimers, Jose Naboa Sanchez, Ron Dobrinsky

Associate Board of Directors  Derek Kostynuik ,   Colleen Robbins , Bonnie Mularchuk  ,  Mo Razik

 

President Peter Ecker

May Meeting with Delucas

Our virtual Culinary Federation meeting for May featured a presentation by De Luca’s South Landing on May 12, 2021.The evening began with a virtual tour of the store and the fantastic products including fresh meats, baked items , pastries, imported and domestic cheeses, cold and hot prepared foods and a variety of excellent cooking utensils and tools for the chef and food enthusiast.

Chefs were provided a virtual presentation from the experts at De Lucas’s on some or their exciting products including Buffalo Asiago cheese, Bella Casara Burratini, and Alberts Leap Taleggio Locale (bon Secret). Each of the cheeses were well received and provided some new stars for the cheese board and taste-buds.

Members and guests viewed a presentation on Rumio and their long tradition of making the finest pasta in Italy and the world.  The “Goto Meeting Bag” also included the Rummo Pasta Cookbook, delicious pasta samples, and other promotional materials to help the meeting guests to sample and evaluate. Chefs were able to interact and discuss afterwards at the virtual debriefing following the formal meeting.

Throughout the pandemic, the Chefs at the Culinary Federation Winnipeg have had a chance to connect formally during presentations and meetings, and informally after the meetings to stay in touch during this trying time.

 

 

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