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!

Holiday Breakfast at Holiday Inn

Posted by Brian Humniski on December 9, 2019

Culinary Federation Winnipeg held our annual Family Holiday Breakfast on Saturday November twenty fourth at the Holiday Inn South. The morning featured a fantastic breakfast buffet prepared by Chef Eldon Brink and his team. Our Winnipeg culinary community had a chance to mingle, share some time at the Gingerbread table and have a visit from the man in red. Thanks to Santa’s elves Karl and Audry Oman for helping to make the party a great success

Culinary Federation would like to acknowledge the following suppliers who provided food for the event. Dunn-rite food products, Pratt’s food service, Sysco, Binner marketing, Nestlé professional, Burnbrae farms, Natures farms, Mapleleaf Foods, Saputo, To-le Do Foodservice, Bridor, City Bread, and McCain Foods.

November Kosher Dinner

Posted by Brian Humniski on November 30, 2019

The Culinary Federation Winnipeg November event was held at the Jewish Learning Center located at 1845 Mathers Avenue, hosted by Chef Dov Korkh. The evening was dedicated to looking at Jewish and Israeli Cuisine and “Kashrut”,(Jewish dietary laws dealing with food). To open the meeting Rabbi Avrohom Alten gave the participants an understanding of what foods are permissible and what foods are forbidden to eat according to the Jewish traditions. Participants explored the idea of not mixing milk and meat, different levels of kashrut and the development of kashrut over time. A power point presentation is available on request from the branch.

Chef Dov Korth prepared an Israeli style kosher dinner in order to let the chefs compare the characteristics of Ashkenazi and Sephardic Cuisine, the two leading cuisines of Israel. The menu consisted of the following items.

Challah Bread

Salads Egg salad, Potato salad, Tahini & eggplant salad, Tabule, Israeli salad, Matbuha

Soup Eggplant soup, Charira,

Starters Spinach knishes, Fricassee,

Fish Gefilte fish, Chraime

Sides Kasha, varnishkas, Lokshen kugel, Couscous w/soup, Majadra

Desserts Rugelach chocolate, cinnamon, jam & sesame. Baklawa

Halva

Thanks to Chef Dov Korth , Food Services Manager Alla Golinkin and Baker Dora Ben Zhion.

Young Chefs win Awards at Red River College

Posted by Brian Humniski on November 7, 2019

The 2019 Awards Reception at the School of Hospitality and Culinary Arts recognized the excellence of many of Manitoba’s best up and coming young chefs.

Culinary Federation Winnipeg’s two awards were presented by Chef Ron Dobrinsky on behalf of the branch. The Canadian Culinary Federation Award was given to Maria Francesca Agatep and the Ron Long Memorial Award was presented to Lucas Dumore.

Winnipeg Young Chef Denise Linag received the Mona Lisa Restorante Italiano Artistic Award and Elissa Polkowski received the Apprentice Cook Award Level Two.

In addition to her Culinary Federation Award , Maria Francesca Agatep was the overall outstanding student with three other awards, Les Marmiton Most Promising Chef Award, the Norm Konowalchuk Memorial Award for Culinary Arts and the School of Hospitality Co-operative Education Award.

Congratulations to Winnipeg’s winning young chef members and all the aspiring chefs for their outstanding achievement.

Winnipeg Celebrates International Chefs Day

Posted by Brian Humniski on October 30, 2019

This gallery contains 18 photos.

How Healthy Food Works Lunch Culinary Federation Winnipeg celebrated International Chefs Day making a great lunch with two groups of children and showing them How Healthy Foods Works. Students prepared three healthy dishes from Nestlie’s How Healthy Foods program : Super Spinach Pancake Mix; Ginger, Carrot Vision Soup ; and Banana Super Cooler. The chefs read on →

Piazza De Nardi hosts the Chefs

Posted by WinnipegChef on October 24, 2019

Chef Sergei, Catering manager Marilena and Tom De Nardi

The Piazza De Nardi was the site for a true taste of the Mediterranean at the Culinary Federations October meeting. Tom De Nardi welcomed us to the Piazza where we began the evening with tastings of Parmigiano Reggiano , fresh sliced Prosciutto and a chilled glass of Prosecco at La Boutique del Vino a wine store featuring wines from around the world.

Next we were guided upstairs to the event center and reception area where Marilena Moccia, catering and events manager for the Piazza welcomed us to a set of hot pastas , an array of house made sausages and fine cheeses including cheeses by BelGiosso. Chef Sergei Dedenko of La Boutique del Vino prepared the fine foods served in the evening and was there throughout to share stories and answer questions about the meal.

While the chefs shared some fine food and wine, Tom De Nardi, sales and marketing director for Piazza De Nardi gave us a color-full presentation about the authentic sourcing going on to provide the best of Italy to Winnipeg.

Culinary Federation Winnipeg Welcomed new member Chef Aaron Crawford of the St. Charles Club.

New member Chef Aaron Crawford of the St.Charles Country Club is welcomed to the Federation.

Marilena and Chef Sergei of La Boutique del Vina who presented a delight-full and delicious display of the best of Italy.

Tom discusses the finer points of slicing parma ham.

Culinary Federation Welcomes Countryside Farms

September CF Meeting

Posted by Brian Humniski on September 21, 2019

We welcome new members Countryside Farms to our association and presented Peter Wieler and Susan Slegers with a certificate of membership at our meeting at Pratts. Winnipeg branch is looking forward to working with Countryside in getting out the word about their free range, organic , shell eggs.

First CF Meeting of the Fall

Posted by Brian Humniski on September 13, 2019

The Culinary Federation Winnipeg held its first meeting of the season at Bistro 101 on Wednesday September 11. The branch shared some information on plans for the upcoming year. The meeting was also a chance to recognize our new associate member, Countryside Farms. Peter Wieler accepted a membership certificate on behalf of Countryside Farms Nutrgroupe.

Members old and new share in an evening of good food.

Gord Harris, protein specialist with Pratt’s spoke about the fine Beef Loin sampled that evening and the other products of Northern Gold Canadian Beef. We were reminded of the irreplaceable flavour of home grown meat and the ingredient list that consists of only one thing, Canadian Beef. In the time of laboratory foods with ingredient lists an arm long, Gord pointed out the local goodness that Northern Gold provides.

Culinary students from Manitoba Institute of trades and Technology were on hand to assist Chef Ferdinand Catalan and Sous Chef Jesse in presenting a fantastic buffet. Membership celebrated a pre dinner reception with tasty appetizers including a Bothwell cheese board and hot items. The main course featured Slow Roasted Loin of Northern Gold Canadian Premium Beef and an array of hot and cold items, all exceeding our expectations. Finally , with the tutelage of Chef Ferdinand , the students were able to prepare Crepes Flambe with a variety of fresh fruits which was an unexpected treat.

MITT culinary students put the finishing touch on some pulled pork street food.

The evening continued with a display of the hidden talent of the CF Winnipeg with a karaoke night hosted by Chef Ferdinand. That guy can sure sing!

Chef Ferdinand hits the notes with Alex from Little Bones Chicken Wings.

New member Chef Kyle Munn shares a meal with Julie from Quasep

Thanks to Pratt’s and to Jamie Campbell for arranging the evening and the membership in attendance who made it a truly enjoyable event.

Winnipeg CF Jackets now available

Posted by Brian Humniski on July 19, 2019

We now have Culinary Federation Winnipeg Branch jackets available to order. Jackets are a high quality black storm shell style suitable for all weather, with our Branch logo and “Winnipeg Chefs” prominently embroidered on the chest, and the national Culinary Federation logo on the right sleeve. They are very sharp looking and a great way to promote yourself as a CF member and serve as a great talking point within industry. These make a great statement and hint at your skill level at events, competitions, or for everyday wear. See attached photos for a closer look.

Jackets are available in men’s and women’s sizing. Sizes run from Small to XXL. The Branch will cover half the cost of jackets for our members. Your cost as a member is $40.00 payable to the CCFCC Winnipeg Branch.

Branch Associate Member Derek Kostynuik from City Bread is coordinating orders on our behalf. Please reach out to him at DKostynuik@citybread.com to order or if you have further questions on this offer!

GFS Hosts May Meeting

Posted by Brian Humniski on May 9, 2019

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.