CCFCC Fall 2014

Canadian Culinary Federation Serving The Professional Interest of Canadian Chefs since 1963

Mise en Place

FALL 2014 number 5 Mail Agreement no. 42659012

Chefs Give Back

Fédération Culinaire Canadienne Servir l’intérêt professionnel de du chef du Canada depuis 1963

Fall 2014 | Mise en Place | 1

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2014 President’s Message.............................................................Page 4 Chef Vincenzo Del Duca on Wines.....................................Page 5 Canadian Culinary Institute Report......................................Page 6 Cooks With A Mission...................................................................Page 8 Lethbridge Branch Junior Chefs..............................................Page 9 High Liner Gluten Free...............................................................Page 10 National Junior Exchange Program News.....................Page 12 Okanagan Chefs Association..................................................Page 18 Award Winning Canadian Artisanal Cheeses.............Page 20 Rapport de L’Institut Culinaire Canadien.....................Page 23 Stealing Secrets in the Night Kitchen................................Page 24 New Members...................................................................................Page 25

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President’s message Welcome to the Fall issue of Mise en Place

I

trust everyone had a great summer, even with the freak snowstorm in Calgary...

The national board is moving forward with ongoing and new initiatives with one example being more emphasis on professional development. Stay tuned for more information as we finalize the details. Speaking of national things, all of the CCFCC committee chair positions are up for appointment.

Go to the CCFCC web site to look at the job description for each position. The application process is also explained. This is your chance to make a difference in your association – we are always happy to have your involvement in the federation. Many hands make light the load.

Once again, International Chefs’ Day will be on October 20th; the theme this year is “Pass it on.” Which means pass on your knowledge and skills – we all have gifts that we can share with others, given our passion for all things culinary. This directive is especially evident in our new CCFCC Junior initiative called “Cooks on a Mission”, a program where young cooks get involved in their communities, be it demonstrating cooking skills, volunteering at community kitchens, and so on. The program was the brainchild of a junior member, Candice May Ekonomakos from Toronto. CCFCC Oakville is already living this theme by cooking over 3000 meals for the daily food bank and the CCFCC Lethbridge Junior chapter are doing cooking classes in their community.

Now that’s what we’re talking about! That’s the level of participation we can strive for.

We want your stories and updates of what is going on in your local chapters. Believe me, everyone is really interested in hearing all the stories that come out of your experiences.

Share your knowledge with the rest of the country, so send in those articles. Get involved and then tell the rest of us how you did it.

The CCFCC culinary teams are in full swing, preparing for competitions in Luxembourg in November and Lyon in January 2015. Fundraisers are being held across the county to raise the teams’ profile in communities as well as much-needed funds. Let’s show

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Publisher: Pierre Little publisher@ccfccmag.com Editor: Amy Jeanroy editor@ccfccmag.com Graphics: Cheryl Stabinski production@ccfccmag.com Advertisement bookings: 506-878-3079 advertising@ccfccmag.com Media Kit www.ccfccmag.com/ads

the world what Canada has to offer – go for the gold, but remember to enjoy the journey.

I’ve been busy these past few months, travelling to Gatineau for our national conference and then going to Norway for the WACS Congress. We were a small, but well-known and well-loved delegation. Sadly, we lost the bid to host the next WACS Congress to Malaysia, but it gives us all an excuse to travel to Southeast Asia in a few years. Huge thanks to the organizing committee – you wouldn’t believe the amount of effort that went into presenting the bid. A lesson learned for me, for sure.

I’d like to once again acknowledge our corporate partners for their support. With their participation in the CCFCC, we can continue to offer our members opportunities and continue to grow the association.

I hope to see you all at an upcoming event or branch meeting in the future and look forward to hearing about your experiences.

Living the dream, Donald Gyurkovits President, CCFCC

Contributors: Front Cover Photo: Pierre Little Mise En Place is published quarterly and its production and administration is commissioned by Atlantic Journals on behalf of the Canadian Culinary Federation. We welcome member comments and suggestions. Please email your comments or suggestions to editor@ccfccmag.com All contents Copyright 2014, BBJ, Inc. ISSN 2292-0277 (Print) ISSN 2292-0285 (Online) Atlantic Journals, BBJ Inc. 41 Katrina Dr. Fredericton, N.B. E3G 0B1 tel: 506 878-3079 fax: 506 474-2446 www.ccfccmag.com

Mise en Place

Fall Wines Farewell to Summer Chef Vincenzo Del Duca c.c.c. ; h.s. Windsor On.

A

s Summer comes to a close our feelings are bittersweet. It’s a good time to reflect on what we enjoyed over the past few months.. especially with all the fresh produce that we’ve put on the table and hopefully you’ve discovered some refreshing White and Rosé wines and a “Raising the Glass” thank you to those who wrote me about the White Sangria recipe in the last edition.

Parting with summer is only sweetened by the prospects of the new season.. the Harvest and the “Vindemia”! With daylight hours being squeezed out by the cooler and longer evenings.. the Grapes turn their efforts into making sugar. Now our food choices turn to rich Butternut squash, soups, savory mushroom ragu followed by hearty stews, roasted vegetables accompanied by baked breads and apple desserts. So what do I start drinking this fall ?

Sweater Weather is great for Syrahs It’s a good time to crave a rich robust red wine with spicy, earthy qualities.. Try the wines of the Northern Rhône Valley, whose full body with spicy character will certainly take the chill off.

Special occasions point me to the Hermitage or Côte Rotie Region.

Travel to the Rhône Valley to enjoy the Grenache-Syrah blend characteristically lush and jammy then head to the appellations of Chateauneuf du Pape.

Let us not overlook “The Rhone Rangers” – they are the producers of California’s Central Coast Region. This is not just a cute moniker, it is an actual non-profit organization that promotes Rhone style wines of California ! Look for these wines in Santa Barbara and Paso Robles Areas.

No, I haven’t forgotten about Italy !

This is where Chef Vincenzo drifts toward.

Cool Climate Reds from Piedmont like Nebbiolo – a name which means fog, where the grapes get their moisture from the cool mist that remains in the valleys until the sun warms up the day. Or the every day drinking wines made from Barbera or Dolcetto grapes.. they tend to possess an appealing layer of earthiness. Reminiscent of a berry patch or the forest floor..

Italy works magic with foods of the fall forage including Game such as Boar and Deer Duck or Guinea Hen with wild mushrooms and truffles..

Barolo and Barbaresco are Piedmont’s most prestigious appellation and are made from 100% Nebbiolo. The Signature qualities are ripened red

fruit character, floral aromas of rose or violet and hints of tar, mushroom and leather, with rosemary and sage.

The great values are from the Barbera’s or Dolcetto’s (meaning the “little sweet one”) typically showcasing lively cherry flavours, wonderful, foodfriendly acidity and the underlying earthiness that we should be after in the fall. They are certainly both pleasing to the palate, and easy to drink..

Coat Season is for Cabernets !

As the temperatures continue to drop and we reach for our Coats, the definite appeal is towards full-bodied Cabernet Sauvignons. The Cabernet Grape is far reaching and is widely planted throughout the world’s wine regions from Bordeaux to Canada, the USA and Australia. Well loved by grape growers for its resistance to disease and wine lovers, for its satisfying richness and tannic structure, Cabernet Sauvignon and Cabernet Frânc are just the thing for a chilly late-fall evening with the fire roaring.

Here we can fight over the Cabs of Bordeaux or those of California. That argument was settled with the Judgement in Paris where a wine competition was organized in 1976; in which French judges carried out two blind tasting comparisons of top- quality Chardonnays ( see the movie Bottle Shock) and of Red wines, the Bordeaux wines from France and Cabernets Sauvignon wines from California.

A California wine rated best in each category.. which caused France to re-think its wine making practices.

This certainly put California on the Map as a serious wine growing region particularly Napa and Sonoma Counties .

Recently a release of Spottswoode 2011 from Napa garnered the perfect score of 100 points by Robert

Parker who said “If Château Margaux were in Napa Valley, it would be Spottswoode.”

Oh C a n a d a – Lets not forget about the huge success the regions of the Okanagan Valley and our Essex County as well as Niagara and Prince Edward County brings to the fine variety of Cabernet Sauvignon. They are quickly becoming wines to pay attention to.

Are you ready to welcome Fall now ?

Plan some special Menu for your guests and open some wines to taste by the glass. Bring the variety of wine to the table along with the abundance of the harvest.

Farewell Summer ! We’ll see you next year, but move over for the taste of Fall as we give thanks for the huge range of foods and wines our country brings.. !

Host your own “Judgement of Paris” Open some Reds and taste, taste, taste.

Thanks for your support on the last article Do you have a wine question .. or a topic to discuss? Send an email to – tuscanchef@gmail.com Cin Cin – A la Salute

Fall 2014 | Mise en Place | 5

Canadian Culinary Institute Report

By James Hutton

C

ertified Master Chef Program: It is indeed “lonely at the top.”

To date, Jud Simpson has the distinction of being Canada’s only Certified Master Chef. There are others currently enrolled in the two year program and before too long Jud will undoubtedly be joined by other equally masterful colleagues.

Often the question asked is “What’s in it for me?” At last count, the American Culinary Federation has sixty-six certified master chefs on their list. The majority of these masters are employed in very exclusive hotels, large scale catering establishments, renown culinary schools and prestigious private clubs. The owners and managers of these establishments take great pride in the fact that their kitchens are overseen by the best. American Certified Master Chefs are highly sought after and obviously they receive financial compensation far beyond that of the average hotel or restaurant chef.

As one might expect the cost of becoming a master chef is significant. There is the time, the effort, the self doubt and, of course, there is the financial sacrifice. All of that aside, the successful candidate will have invested in a meaningful and career changing undertaking.

In Canada, the Certified Master Chef Program is in its infancy but based on the history of the American model, it is only a matter of time until we will see a similar result. As our roster of Certified Master Chefs grows, so will the respect, demand and compensation for its members. Graduates can also take great satisfaction is being able to say “I am one of the best!”

If you are able to meet the prerequisites, have a strong desire to be among the preeminent and are willing to make the investment, take a few minutes to read the information on pre-

6 | Mise en Place | Spring 2014

requisites, course content, and tuition at: www. ccicc.ca/Certified_Master_Chef_CMC.html Contact Chef Rudi Fischbacher for information on registration, keeping in mind that all participants must be approved and registered with The Canadian Culinary Institute prior to enrolling at Humber College.

Certified Chef de Cuisine Program: Earlier this summer, Humber College, SAIT and NAIT hosted Certified Culinary Chef practical examinations. In all cases, new certified chefs have been added to the CCC roster.

Congratulations to all of the successful graduates. I had the opportunity to visit SAIT and NAIT to observe their practical exams. In both cases, I was impressed by the commitment, organization and dedication of the organizers and examiners. It is obvious to me that all of our delivery agents take the program very seriously, strive to provide consistent and worthwhile content, and are devoted to the success of our program and it’s participants.

New on-line and classroom sessions of the Certified Chef de Cuisine Program will be offered once again at the three colleges: Humber College: For details on start dates, content, tuition and registration refer to the Humber website: www. humber.ca/continuingeducation/program/ certified-chef-de-cuisine.

For additional information contact Chef Rudi Fischbacher at Rudi.Fischbacher@humber.ca or (416) 675 - 6622 ext. 5530 Northern Alberta Institute of Technology: For details on start dates, content, tuition and registration refer to the N.A.I.T. website: www.nait.ca/44942.htm. For additional information contact Chef Perry Michetti at perrym@nait.ca or (780) 471-8679.

Southern Alberta Institute of Technology: For details on start dates, content,

tuition and registration refer to the S.A.I.T website: www.sait.ca/programs-and-courses/continuing-education/courses-and-certificates/ certified-chef-de-cuisine.php. For additional information contact Chef Mikael Volke at mikael.volke@sait.ca or (403) 210-4230.

Pleased be advised that all potential candidates must apply to and register with the Canadian Culinary Institute prior to registering at any of the participating colleges. Details on application and CCI registration can be found at: www.ccicc.ca/Certified_Chef_de_Cuisine_CCC.html.

Contact Chef James Hutton for additional information jhutton@shaw.ca or (604) 202-3502.

Food for Thought: At one time there were CCI Branch Representatives or educational chairs at all of our CCFCC chapters. Over time these reps have all but vanished. I would ask that some thought be given to reinstating this practice. Although the registration process has been simplified by directing all applicants to the form on our website, the idea of having a contact person at each branch would be helpful.

This representative would ideally act as a liaison between his / her branch and the CCI, be responsible for the distributing of educational information to his / her branch membership as required and for assisting in the recruitment of potential participants to our programs. The representative would also act as a mentor for potential program candidates providing them with information and advice on the prerequisites, program content, examinations and examiner’s expectations. I also see the reps working with the colleges in coordinating the programs and staging the practical examinations.

In the not too distant future I plan on contacting the chapter Presidents for their take and for the thoughts of their members on this matter. Stay tuned.

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Cooks With A Mission

By John Placko, Modern Culinary Academy

I

n 2013 a new chapter of the Canadian Chefs Federation was created under the Oakville branch banner thanks to the driving force of chef Ryan Marquis of C.W. Shasky.

The branch quickly grew with many of the members being corporate chefs for large food manufacturers, distributors, hotels, etc. However the branch welcomes

any cook or chef to join the branch by contacting bobvillenevue2@hotmail.com as everyone is welcome.

The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCFCC) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.

I was totally inspired by our guest speaker at a recent monthly meeting. This wasn’t a celebrity chef but a junior member of the CCFCC, Candice Ekonomakos. Candice is no ordinary young cook working in our industry, she’s on a mission and wants people to jump on board.

She’s held the following positions within her youth; Former President of the Humber Culinary Arts Club, National Junior Representative for the CCFCC– Central, Junior member of the Toronto Escoffier Society, Junior Delegate for WACS (World Association of Cooks and Chefs), Director for the Hunger and Poverty group for the Community Footprints group and works full time at the Ritz Carlton Hotel, Toronto.

Candice is on a mission and it’s called “Cooks with a Mission”. This is a junior initiative Candice has been working on for the central region.

Cooks with a mission is about giving back to the community. Junior cooks can donate time to less fortunate families by helping to prepare

8 | Mise en Place | Fall 2014

meals for hundreds of guests daily with after school snacks, before school snacks or work in a food bank to organize and maintain food.

Candice is passionate about helping to deal with the daily issues of hunger, poverty and homelessness by inspiring cooks and chefs to give back to the community. Candice states “Every chef/cook is born with a gift, a passion for food. Let’s share our gift”.

At this recent Oakville branch meeting, outgoing CCFCC Oakville president Ryan Marquis invited Todd Lamswood, Food Services Manager from Daily Bread Food Bank to listen in as Candice addressed the chefs about her mission. The round table discussion quickly gained momentum and what began as a great idea from a junior member turned into to a full scale food production day at the Daily Bread Food Bank on Saturday September 5, 2014. The first of many I’m sure.

The members around the table from various food manufacturers and distributors will donate a variety of foods and will spend the day doing what they know best, preparing and cooking family size meals that will be assembled to feed hundreds of families.

Incoming Oakville CCFCC President Bob Villeneuve said “As chefs most of us entered

into this career because we have a passion for feeding people. That means a lot of different things at different times, but to come together and help feed some of the most vulnerable members of our society is the most important cooking any of us will ever do.”

A concern from some people donating food products is the issue of liability. However the Donation of Food Act, 1994 is in place and allows food to be donated without the donor being at risk of any penalty. Here’s just part of the act; Liability of donor. 1. (1) A person who donates food or who distributes donated food to another person is not liable for damages resulting from injuries or death caused by the consumption of the food unless, (a) the food was adulterated, rotten or otherwise unfit for human consumption; and (b) in donating or distributing the food, the person intended to injure or to cause the death of the recipient of the food or acted with reckless disregard for the safety of others. 1994, c.

19, s. 1 (1).

Here’s a link to the act; http://www.canlii. net/en/on/laws/stat/so-1994-c-19/latest/so1994-c-19.html

After the meeting Todd Lamswood of the DBFB had this to say about the new association with the Oakville branch. “I’m absolutely thrilled about this new collaboration between CFCC Oakville and Daily Bread Food Bank.

It’s a great opportunity for chefs to give back to the community and make a really positive impact. This is just the beginning of a beautiful friendship.”

The Daily Bread Food Bank is a leader in the fight against hunger, and is a non-profit, chariContinued on page 10

Can you answer ‘YES’ to the following questions?

CCFCC Lethbridge Branch Junior Chefs On A Mission

Do you have a deep fryer in your professional kitchen?

By Chef Debbie Clauss - President CCFCC Lethbridge Branch

A

Do you want to reduce your cooking oil costs by 33%?

t the 2014 National Conference in Gatineau, a young lady, Candice May, did a presentation on what she was doing in her Toronto Branch to give. The board decided to make this a project for all juniors across Canada. Candice gave a presentation to all juniors and our Lethbridge juniors jumped on board and had an idea to us the next meeting. We vetted the idea past, the president Don, and off the Lethbridge juniors went.

They were able to get all of the product donated from local businesses.

The juniors also decided to give a gift after each class that the participants If youtheanswer ‘yes’, you need OiLChef. could use throughout the rest of the classes. For example, participants received a knife the first class, tomato corers and then piping bag kits. The Contact us today for a free consultation start of the second set of classes they plan on getting them a small bag to carry all the gifts to each class to use in the classes. English The nextCanada set of classes is French Canada scheduled for the end of November.

SeaninFarry Raymond Skye, One of theLandry juniors involved, sent me this “Thanks for letting this They set up the classes at a Local community centre three sets.

At this first set of three classes, the participants learned basic knife skills, go through , I think this class is just a great idea, and it really FEELS like 438 764 6444 450 848 2029 with the vegetables they cut they made a marinated vegetable salad. Then we’re giving back, and not just running a function.”

We, Seniors in Lethbridge, are so proud and stand in awe of what these they made bruschetta and in the last class made deviled eggs. Email: info@oilchef.com juniors accomplished on their own with very little guidance from us.

There were 11 students in each of the three, first set of classes. One of Website: www.oiLChef.com The two juniors involved were Skylar Sawers and Kristy Olsen. Our the mothers of a participant sent us this: “Just wanted to let you know that Zach absolutely LOVED the cooking photographer was the Grandmother, Lesley Sawers, of Sky Sawers.

It is these juniors that are going to lead our association in the near class on the 20th! He said it was a great time and he was very pleased with himself when he got home. Thanks so much for this! We are looking future. They are hungry, talented and determined to make the CCFCC the best association to be a part of in Canada. forward to the rest of the classes!”

Can you answer ‘YES’ to the following questions?

Do you have a deep fryer in your professional kitchen?

Do you want to reduce your cooking oil costs by 33%?

If you answer ‘yes’, you need OiLChef.

Contact us today for a free consultation English Canada Sean Farry

French Canada Raymond Landry

438 764 6444

450 848 2029

Email: info@oilchef.com Website: www.oiLChef.com Fall 2014 | Mise en Place | 9

High Liner Announces Gluten Free Fare

H

igh Liner has announced that its Sea Cuisine™ Mediterranean Glazed Haddock Portions #8975 and Wild Pacific Salmon Fillets in Creamy Dill Sauce #8970 have been certified GLUTEN-FREE by the Canadian Celiac Association. Designed for the healthcare market, these products are cold plate and bulk system rethermable. They taste delicious and provide an appetizing plate presentation.

For More Information Contact: Andrea Benson, Marketing Manager, High Liner Foodservice 905-761-4102 Cont. from page 8

Cooks With A Mission table organization that serves people through almost 200 food programs across Toronto.

Last year, Daily Bread provided food to 763,000 client visits to food banks and prepared and distributed almost 170,000 nutritious meals through its kitchen programs. More than a food

bank, Daily Bread also works to support people struggling with hunger by providing job training; researching and educating people on issues around poverty and moving forward with innovative and realistic solutions that will help people break away from poverty. In the GTA, there were over a million client visits to food banks last year.

And a third of people coming to food banks are

INTRODUCING

children.

Candice, a recent graduate of Humber College, recently presented the concept to the students at Humber College. The new associate dean of Humber College HRT Rudi Fisch-

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Hunger by the Numbers

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HEAT!

bacher was very inspired by her speech and sent her a note. “ You are a lightning rod for the culinary community and we are so proud of your achievements. Just like your presentations with our students here I can only imagine how powerful it was with the Chefs across Canada.”

Candice is off to the International WACS (World Association of Cooks Societies) Congress in Norway this summer to share her story and vision with the board of WACS. I’m sure they’ll be as inspired as I was to hear her passionate plea to fight hunger.

John Placko, Culinary Director, Modern Culinary Academy www.ModernCA.ca • Johneplacko@gmail. com This story first appeared in Food in Canada, July/August 2014.

1

Data from www.dailybread.ca

• Last year, Daily Bread provided food 763,000 client visits and prepared and distributed over 150,000 nutritious meals through over 200 food programs, including food banks and meal programs.

• In the GTA, there were over a million client visits to food banks last year.

• A third of people coming to food banks are children.

• The average income for a person coming to a food bank is $693 and almost 73 percent of the average food bank client’s income is spent on rent and utilities.

• 47% have a disability.

• 18% are single parents.

• 30% have graduated university or have a post-graduate degree.

• $5.83 is the average amount, per day, that someone coming to a food bank has left over for food, clothing and transportation. That isn’t even enough for a round trip on the TTC. • The number one reason people came to a food bank for the first time last year was because they lost their job. Having a disability is the number two reason.

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National Junior Exchange Program News

By Lesley Stav

T

his June, four junior chefs from across Canada won the culinary opportunity of a lifetime. Hailing from Quebec, Ontario, Saskatchewan and Alberta, these intrepid young gastronomes were whisked westward for a hands-on tour of Vancouver Island, BC, where they gained a new appreciation for the bounty of ingredients Canadians enjoy; from “farm to fork” and “beaches to bistro.” Thanks to the support of major sponsors for the National Junior Exchange Program, including the CCFCC and Saputo along with many other supporters, members, chefs and local businesses, the four apprentice chefs gained skills and inspiration that will nourish a lifetime of creativity.

“I was overjoyed to hear this heart-felt invitation, ‘You are welcome back to our beautiful paradise anytime,’” said one junior chef after the adventure. “I looked up to each and every person we met. They love their job. They are passionate and dedicated to their craft. They wouldn’t want to do anything else – that’s my goal in life. I saw it’s achievable. Thank you all!”

Unfurling their knife rolls in the capital of British Columbia, junior chefs Alyssa Paron, Ian Fletcher, Tanita Allary and Karolane L. Bourgeois were first staged at several wellknown hotel kitchens in Victoria. This offered the unique chance to hone their knowledge in a variety of stations ranging from butchery and sushi rolling to bread making. The junior chefs witnessed the creation of a line of products that no kitchen is complete without – a range of infused sea salts, locally harvested from the Salish Sea. Other diverse experiences included baking in a wood-fired oven, crab cleaning, being interviewed on a local food podcast, feeding deer and emus, tossing scallop and shucked oyster shells over their shoulders and – of course – harvesting, cleaning and preparing fresh salad greens.

For another sampling of essential flavours, the culinary exchange program students tasted and enjoyed the many ‘spirits’ of Vancouver Island. The beverages ranged from a heritage hard apple cider pressed in an award-winning cider house, to upscale breweries, a renowned meadery and a traditional grape vineyard, a beautifully lush fruit winery and state-ofthe-art gin and vodka distilleries. At these establishments, the juniors were surprised to

12 | Mise en Place | Fall 2014

learn that proprietors either grew their own crops or obtained them mainly from growers on Vancouver Island.

The passion, dedication and belief in these products overflowed as each of the owners proudly shared their knowledge and expertise.

Full of anticipation, even though it was 4:30am, the apprentices were eager to begin their baking shift at an artisan bakery in downtown Courtenay. With sweet expectations, they then moved next door and learned how to roll out truffles in the adjacent chocolate shop.

Roasting coffee beans and a hands-on barista lesson kick-started yet another early and aromatic morning. This coffee nirvana fueled the apprentice chefs as they next helped with preparation for the Shellfish Gala Dinner that evening outside, overlooking the shores of Comox Bay, the Beaufort Mountains and iconic glacier beyond.

Still exploring the shellfish nursery of Baynes Sound, the apprentices boarded an early morning charter boat and rode the waves to Denman Island to visit a family-owned oyster farm, where they were introduced to the intricacies of sustainable aquaculture. From there, a BC ferry ride landed the foursome on Hornby Island where the order of the day was a gourmet seafood picnic on a warm sandy beach.

Next the four juniors hosted a cooking demonstration at the Comox Valley Farmers’ Market, highlighting an array of local produce chosen from the various stalls. This was the perfect opportunity to meet many farmers, fishermen and food producers as well as the area’s resident foodies. Market vendors and visitors alike welcomed the foursome and clearly enjoyed speaking with up-and-coming chefs from across Canada.

During the course of the culinary exchange the juniors also visited many of the island’s farms, which ranged from the cultivation of

organic vegetables, blueberries and teas to venison, lamb, bison and water buffalo farmsteads. They explored botanical and apothecary gardens and were introduced to medical trees and healing herbs. At every location, the chefs discovered the passion that drives local producers.

Vancouver Island, the juniors noted, offers an amazing cultural and environmental diversity as well. They enjoyed everything from a music festival and a tour of Victoria’s historic Chinatown to a horse-drawn carriage ride through the streets of the Garden City. They wandered the Sidney Street Market, meeting another array of local vendors and tasting “the best lamb ever.”

Farther north in Discovery Passage, an Adventure Tour had them whooping with wonder as they blasted through whirlpools, were swooped by feeding eagles and watched dolphins play in their zodiac’s wake. Their hunger from the clean salty air was then satisfied with baskets of fresh fish and chips, eaten in the apropos surroundings of a working fishing dock.

Everywhere they travelled the apprentice chefs delighted in the camaraderie of chatting with fellow food enthusiasts. They savoured being special guests at restaurants where local flavours were always the feature ingredient. A ‘you-picked-it’ BBQ at a local chef ’s home was a delicious backyard highlight.

The magical tour culminated in a grand finale – an Appreciation Dinner that the four National Exchange Junior Chefs designed, collected, wine-paired, prepped, cooked and served. They felt honoured to cook for among Continued on page 15

Fall 2014 | Mise en Place | 13

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Junior Chefs others, Chef Bruno Marti and the sense of accomplishment was obvious. All four junior chefs savoured the pride that comes with preparing dishes that feature the freshest of local product, giving their best and knowing that every guest enjoyed the food and left with great memories. According to the juniors, their time spent on Vancouver Island was unforgettable and “truly the trip of a lifetime.”

In the words of the four Junior Chefs, Alyssa Paron, Ian Fletcher, Tanita Allary and Karolane L. Bourgeois: On the exchange: “I went back to my normal life feeling differently about my career. I am now doing research to learn more, I’m trying new things, and I want to know how everything grows.”

“This trip has changed me. I was always passionate and loved my job but now I can honestly say that I will respect and care for every product I work with. I’ve seen the process and understand how tough it is to grow, harvest, catch and pick everything.”

“I will look at the produce we receive and … treat it with more respect and care than previously. Especially the seafood, as I now know how difficult it is to catch and keep as fresh as possible. The fishermen and producers we met really clarified this for me.”

“The farms, fisheries and gardens we visited had the best and freshest product I have ever tasted. I will always buy the local, possibly more expensive product here at home because you really can taste the difference.”

On the people they met: “Meeting all the wonderful chefs, farmers, tea growers, coffee roasters, bakers, company owners, fishmongers, brew masters and just how they were all extremely passionate – every single one we met.”

“From every chef, brewmaster, salt farmer, cheese maker, winemaker, fishmonger, tea grower, coffee roaster, bison herder, charcutier, farmer, baker, chocolatier, and even the busy, retired chefs - they were all willing to spend time and share their inspiring stories with us.”

“The people I met, friend, model, inspiration… I think it’s important to remember them because they all did something to change the way I think about food.”

On sharing their stories: “My dad couldn’t believe all the fresh

seafood I had, so I began telling him about our crab feast on the beach, and the oysters and swimming scallops we ate at 9am one morning, even before my coffee! What I miss the most is the fresh seafood in all its abundance.

The just-caught sockeye salmon was delicious and I definitely long for the mussels. It's just not the same!” “ … After I started telling everyone about the awesome local food, I would think of all the stations we worked at and then I’d talk about the fabulous chefs we got to learn from … then I’d go back to the food and tell how we prepared the most amazing fresh ingredients … then something would spark a memory and I’d talk about the markets we visited … then …”

“Going to a grainery, picking up warm bread then heading five minutes down the road to a cheese farm and enjoying the cheese on the bread at 10 o’clock in the morning. The bread was just baked and the cheese was the freshest you could get; and that in itself is pretty incredible!! The crab feast on the beach with the ocean 100 meters away was outstanding, even going to Hollywood Oyster Farm in Baynes Sound and seeing how they started the oysters – then getting to eat their raw oysters right there on the floats.”

“If there is one thing that stuck with me most definitely it was the halibut. We boarded the Davey Boys Borealis and heard their story on how they go out to sea anywhere from 10-30 days. We saw how they catch their fish, where they sleep, where they store their catches and how tough their month long journey can be depending on the weather. That was all pretty amazing. Then we picked the halibut for our Appreciation Dinner we were cooking that night. This was super cool because we went way down into the boat where they store the fish on all the ice. We chose our halibut, a huge 200 pound one. Captain/Owner Dave let us each fillet a quarter of it, so we really got the entire experience. The crewmembers each gave us pointers on how to fillet the fish in order to get all the meat off the bones and not waste any.

I learned so much from them! That night at the Appreciation Dinner Tanita and I were in charge of cooking the halibut, and boy, did we ever cook it perfectly - low and slow and basted with butter. It was so delicious and I cannot wait to do it again!”

Fall 2014 | Mise en Place | 15

v a s t r Sta

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w o n e l p m a s r u o y r Orde Š2014 Unilever Food Solutions. Trade-mark owned or used under licence by Unilever Food Solutions, Toronto, Ontario, M4W 3R2.

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Caprese Style Sausage Sandwich Yield: 1 sandwich

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1 mild Italian sausage Olive oil, to taste 5 mL (1 tbsp) balsamic vinegar 125 mL (1/2 cup) wild arugula 5 mL (1 tsp) balsamic vinegar 1 ciabatta roll, halved and toasted 1 small ripe tomato, sliced 3 slices of Saputo Mozzarina Mediterraneo Salt and freshly ground pepper, to taste

Cooking: 25 minutes

In a saucepan, blanch the sausage in boiling water for 5 minutes.

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Fall 2013 | Mise en Place | 17

Okanagan Chefs Association Supporting a Local Food System

T

he 6th annual Okanagan Feast of Fields was held on Sunday, August 17th at the beautiful Okanagan Lavender & Herb Farm in Kelowna. The Okanagan Chefs Association, (OCA) and its members play a large role in the success of this event.

Described as a wandering harvest festival, Okanagan Feast of Fields is the annual fundraising event for FarmFolk City Folk.

With a wine glass and linen napkin in hand, you taste the very best of BC from chefs, farmers, fishers, ranchers, food artisans, vintners, brewers, distillers and other beverage producers from across the province. Feast of Fields highlights the connections between the farmer and chef, field and table, and farm folks and city folks.

Members of the OCA participate with tasting booths featuring their farmer suppliers and share their enthusiasm for the farm to table philosophy. Each is paired with a local winery to showcase the very best of the valley. Over 70 participants celebrate the harvest season at this event.

Okanagan Feast of Fields successfully raised over $20,000 for FarmFolk CityFolk.

18 | Mise en Place | Fall 2014

FarmFolk CityFolk is a not for profit society working to cultivate local, sustainable food systems across British Columbia. In the Okanagan, the Helping Farmers program offers resources for farmers looking to expand their business, produce food more sustainably, and gain access to land and capital. The

farm mentorship program for young farmers is offered in partnership with Sunshine Farm in Kelowna. Additionally, through a partnership with Young Agrarians, they host young farmer mixers and linking land workshops to support the next generation of young farmers.

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Award Winning Canadian Artisanal Cheeses for the Professional

By Theresa M. Lynch

C

anada is home to a large and thriving dairy industry. From coast to coast, herds of cows, sheep, buffalo, and goats deliver their wonderful lactic glory each spring and summer. Professional Chefs will want to look first to Canadian cheese makers when considering a new recipe using cheese, or when selecting items for the cheese course. The quality and flavour is abundant, with product choices that are uniquely Canadian.

Diners will seek more complex, richer dishes as we enter autumn and winter. Thanksgiving is only weeks away, and will again bring hearty appetites to restaurants following the feast.

Cheese applications are marvelous and create a sense of satisfaction and comfort even in the leaner recipes of nouvelle cuisine. Use of Canadian cheeses is smart, too. Who has not placed an order with the cheese monger or provision house for an imported cheese, only to find the year’s production overseas has already been ex-

hausted? Food costs are always a consideration, and the added miles foreign cheeses travel can reduce margins.

Diners are definitely more concerned about origin and production methods of their dishes than in the past. Often, staff in the front of the house will come and query the Chef or a member of the brigade on the origin of a particular ingredient, to satisfy a diner’s question.

Research studies have indicated a growing trend of preference towards organic ingredients, and this preference PROUD SPONSOR OF THE extends now into the CANADIAN BOCUSE D’OR TEAM restaurant. Chefs will want to accommodate this preference in provisioning. This can only encourage repeat visits from guests. In terms of cheese choices, nothing will be so well accepted in this broadening trend as farm and estate made organic artisanal cheeses. There are several award winning, organic method cheeses that have broad appeal and www.rougie.ca

20 | Mise en Place | Fall 2014

applications, and should be considered a part of any Chef ’s arsenal.

While Cheddar is not a Canadian invention, it certainly is a core cheese in the kitchen. The medium cheddar made by l’Ancetre won the 2011 Canadian Grand Prix. It is organic, and, made with microbial rennet, and so is suitable for inclusion in lacto-ovo vegetarian dishes, as well as more traditional applications of medium cheddar. It can also provide a comfortable choice for the timid diner in the cheese course.

With curd made from the unpasteurized milk of pasture fed Holstein and Jersey cows, the fresh grasses of the terroir in Quebec comes through in the pleasing lactic and good-melting finished cheese. The cheese is rich, at 31% milk fat. While sold through grocery and wholesale distributors in packages of 200g and 350g, for retail, it is worth unwrapping for the award winning cheddar.

Baluchon, from Fromgerie F.X. Pichet, winner in 2009 of the Canadian Grand Prix for its category, is a semi-firm cheese. It has a smooth light amber paste, often with tiny eyes, and flavours of the farm in aroma, with a sweet, nutty finish. Baluchon is very much like Oka, but with the organic process maintaining more of the fresh lactic nature of this cow’s milk cheese, and the marvelous flavours of the Quebec farm which produces the milk. The washed rind creates the flavour complexity many diners enjoy.

The cheese melts very well, and is wonderful in cheese sauces for seasonal vegetable dishes.

For the cheese course, Selection Caseus 2011 winner Laliberte is unparalleled. This triple crème pasteurized cow’s milk cheese is remarkable. It has a bloomy rind, and is the sort of thing which will please the fine diner with its lactic, rich, crème fraiche and mushroom flavors. Laliberte is provided by Fromagerie du Presbytere. Also from Fromagaerie du Presbytere is the 2011 Grand Prix winner Louis d’Or. Louis d’Or is a firm, cooked curd cheese created from raw milk. Very nutty, with a good deal of fruit, it will delight diners. Please your guests with the wonderful goodness of Canadian organic cheeses at every opportunity.

Fall 2014 | Mise en Place | 21

None Better for Price and Quality Rien Mieux pour le Prix et la QualitĂŠ

Made in Portugal Fabrique au Portugal 325 Weston Road Unit A2

Continued on page 23

325 Weston Road Unit A2info@ivocutlery.com www.ivocutlery.com 22 | Mise en Place | Fall 2014 info@ivocutlery.com www.ivocutlery.com Toronto, ON M6N 4Z9 Toronto, ON M6N 4Z9

m

Rapport de l’Institut Culinaire Canadien Per James Hutton

P

rogramme de maitre cuisinier certifié: On se sent en effet « seul au sommet ». Jusqu’aujourd’hui, Jud Simpson était la seule au Canada à pouvoir se réclamer du titre de maitre cuisinier certifié. Mais il y a actuellement d’autres candidats inscrits au programme d’une durée de deux ans et bientôt, Jud aura la compagnie de nouveaux collègues très doués.

Souvent, les gens se demandent : « Mais quels sont les avantages personnels que je peux en tirer? » Au dernier recensement, la Fédération culinaire américaine comptait soixante-six maitres cuisiniers dans ses rangs. La majorité d’entre eux sont employés dans des hôtels très exclusifs, des établissements de restauration à grande échelle, des écoles de cuisine de grande renommée et des clubs privés prestigieux. Les propriétaires et les gérants de ces établissements puisent une grande fierté dans le fait que leur cuisine est supervisée par les meilleurs. Les maitres cuisiniers certifiés américains sont très en demande et évidemment, ils reçoivent une compensation financière bien au-delà de celle de la moyenne des chefs travaillant dans un hôtel ou dans un restaurant.

Comme on peut s’y attendre, le cout relié à l’obtention du statut de maitre cuisinier est important : il y a le temps, les efforts, le doute de soi et, bien sûr, les sacrifices financiers. Mais malgré tout cela, le candidat triomphant aura investi dans une entreprise significative qui réorientera manifestement sa carrière.

Au Canada, le Programme de maitre cuisinier certifié en est à ses premiers pas, mais quand on se fie à l’histoire du modèle américain, ce n’est qu’une question de temps avant que nous voyions des résultats similaires. Et au même rythme que s’allonge notre liste de maitres cuisiniers certifiés, nous verrons s’accroitre le respect, la demande et la compensation pour les membres de ce club sélect. Les diplômés pourront dire avec fierté qu’ils font partie des meilleurs.

Si vous êtes en mesure de satisfaire aux conditions préalables, vous êtes animé par le désir d’atteindre l’excellence et vous avez la volonté de vous investir, prenez quelques instants pour lire l’information sur les préalables, le contenu du cours et les frais de scolarité à l’adresse suivante: www.ccicc.ca/Certified_Master_

Chef_CMC.html Contactez chef Rudi Fischbacher pour toute information relative à l’inscription. Sachez que, avant son inscription au Humber College, tout candidat doit être approuvé par l’Institut culinaire canadien et enregistré auprès de ce même établissement.

Le programme de chef cuisinier certifié: Plus tôt cet été, le Humber College, le Southern Alberta Institute of Technology (SAIT) et le Northern Alberta Institute of Technology (NAIT) ont tenu les épreuves pratiques dans le cadre du Programme de chef cuisinier certifié (CCC). Dans tous les cas, les chefs nouvellement certifiés ont été ajoutés à la liste des CCC. Félicitations à tous les candidats qui ont réussi! J’ai eu l’opportunité d’assister aux examens pratiques tenus au SAIT et au NAIT. Dans les deux cas, j’ai été impressionné par l’engagement, l’organisation et le dévouement autant chez les organisateurs que chez les examinateurs. Il est clair que tous nos représentants prennent ce programme très au sérieux, s’appliquent à fournir du contenu cohérent et digne d’intérêt et se dévouent au succès de notre programme et des participants.

Encore cette année, les trois collèges offrent de nouveaux cours en ligne et des séances en classe dans le cadre du Programme de chef cuisinier certifié.

Humber College: Pour des détails sur les dates de début, le contenu, les frais de scolarité et l’inscription, veuillez consulter le site web du Humber College. www.humber.ca/ continuingeducation/program/certified-chefde-cuisine Pour de plus amples informations, contactez le chef Rudi Fischbacher par courriel à l’adresse rudi.Fischbacher@humber.ca ou appelez au (416) 675-6622, poste 5530.

Northern Alberta Institute of Technology: Pour des détails sur les dates de début, le contenu, les frais de scolarité et l’inscription, veuillez consulter le site web du NAIT. www.nait.ca/44942.htm.

Pour de plus amples informations, contactez le chef Perry Michetti par courriel à l’adresse perrym@nait.ca ou appelez au (780) 4718679.

Southern Alberta Institute of Technology: Pour des détails sur les dates de début, le contenu, les frais de scolarité et

l’inscription, veuillez consulter le site web du SAIT. www.sait.ca/programs-and-courses/ continuing-education/courses-and-certificates/certified-chef-de-cuisine.php.

Pour de plus amples informations, contactez le chef Mikael Volke par courriel à l’adresse mikael.volke@sait.ca ou appelez au (403) 210-4230.

Soyez avisé que tout candidat potentiel doit faire les démarches d’application et d’inscription auprès de l’Institut culinaire canadien (ICC) avant de s’inscrire dans un des collèges participants. Vous trouverez plus de détails sur l’application et l’inscription à l’ICC sur le site web suivant: www.ccicc.ca/Certified_Chef_de_Cuisine_CCC.html Pour de plus amples informations, contactez le chef James Hutton par courriel à l’adresse jhutton@shaw.ca ou appelez au (604) 2023502.

Matière à réflexion À une certaine époque, il y avait des représentants des différentes divisions de l’Institut culinaire canadien (ICC) ou des chaires d'enseignement dans l'ensemble des branches de la Fédération canadienne culinaire (CCFCC). Avec le temps, ces représentants ont presque disparu. Je suis d’avis qu’on devrait songer à rétablir cette pratique. Bien que nous ayons simplifié le processus d'enregistrement en dirigeant tous les candidats vers le formulaire disponible sur notre site, l’idée d’avoir une personne ressource dans chaque branche me semble pertinente. Idéalement, ce représentant devrait assurer la liaison entre sa branche et la ICC, se chargerait, selon les besoins, de la distribution de l'information pédagogique et contribuerait au recrutement de nouveaux candidats dans nos programmes. Il devrait aussi agir comme mentor pour les candidats potentiels au programme en leur fournissant des informations et des conseils sur les conditions préalables, le contenu des programmes, les examens et les attentes des examinateurs.

J’envisagerais également une étroite collaboration entre ces représentants et les collèges quant à la coordination des programmes et à l’organisation des examens pratiques.

J’aurais l’intention, prochainement, de consulter les présidents des divisions respectives et de sonder l’opinion de leurs membres sur cette question. Restez à l’écoute.

Fall 2014 | Mise en Place | 23

The next gene�at�on A Cook’s Tale Stealing Secrets in the Night Kitchen

By Avi Sternberg

S

The on�y �nte���gent cook�ng system wo��dw�de that senses, �ecogn�zes, th�nks ahead, �ea�ns f�om you, and even commun�cates w�th you to c�eate pe�fect �esu�ts eve�y t�me.

G�ves a �ot. Demands ��tt�e.

The pe�fect ass�stant.

Cook w�th us!

www.�at�ona�canada.com

24 | Mise en Place | Fall 2014

hadows of mischief comforted me while I turned the key to the back door at Wa Yamamura, the upscale Japanese restaurant I had been training at for the previous two years. The buzzing yellow light that zaps mosquitoes flickered as my key unlocked the door to the night kitchen. A glance to the right, a peak to the left, all clear…I tiptoed into the kitchen on Sunday after turning the cucumber pickles which I stored in the second floor refrigerator and made my way to the refrigerator in the kitchen where the Sous chef kept the sauces for the simmering section. I carried one teaspoon to sample the grilled fish marinade, one for the special miso for grilling meats, one for the soy-broth for pre-flavoring vegetables. As the junior chef in the kitchen it was my unspoken right to find ways to steal cooking secrets of the senior chefs. Every day at work while I prepared the foods of my section my senses were at full alert, ready to input any specific detail of how the other chefs flavored a dish, the knife technique they used for a particular vegetable or fish, and the level of heat they used to cook through a simmered food or grilled item.

Countless times mentors, instructors at the college, almost everyone told me how you have to steal secrets from the senior chefs in Japan because they rarely have the time or intention to reveal secrets of their personal section. This being said, a senior chef would take the time to show me techniques and flavoring agents from foods of my section. One day at Tsuji Ecole Culinaire, my instructor said that, “The main reason chefs hide their secrets is that if you were to know how to prepare a dish you could show your skill in that section and the chef of the kitchen may promote you.”

Protecting secrets and positions is a very vibrant part of the traditional Japanese hierarchal system. I witnessed on occasion a senior chef demonstrating some technique in the wrong way so that the junior chef could not learn the

right way to master the technique. This was the unhealthy bestowing of secrets.

During my dish pit days at the traditional Japanese Inn Chitosekan, when pots and pans would be placed in the sink, I would stick my pinky into the remaining puddles of sauce that were leftover. This was a practice that my senior chef suggested I use in order to sample a wide range of flavors. My senior chefs would either intentionally put a pot directly in front of me to try, or if they were unhappy with me they would dunk the pot directly in soapy water and wash away their secrets.

The Japanese method of training in which skill and knowledge develops through observation and modeling was a unique experience to training in a Japanese kitchen. I was trained not to stand idle, mouth open, saliva dripping while I observed, but instead I was expected to anticipate what ingredients and equipment the chefs would need in order to form their menu creations. My action to lead a chef towards his next step proved my ability to observe, and the chef would then reveal an advanced component to the formation of the dish. Observation, anticipation, modeling the technique and slowly inheriting pieces of work characterized my development into a novice chef.

This piece was extracted and expanded upon from “Itamae: My Life In Front of The Cutting Board.” (www.itamae-book.com) Photographs by Mike Ambach

WELCOME TO THE FEDERATION BIENVENUE À LA FÉDÉRATION Since the last issue of Mise en Place the following new members have joined our ranks and we look forward to their participation in Branch activities and enhancing their respective career paths.

Depuis la dernière édition de Mise en Place, les nouveaux membres suivants se comptent parmi nous et nous anticipons leur participation aux activités du chapitre et à l’amélioration de leurs plans de carrière respectifs.

FEDERATION MEMBERS MEMBRES DE LA FÉDÉRATION Branch/Chapitre Corporate Corporate Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Federation Junior Junior Junior Junior Junior Junior Junior Junior Junior

Name/Nom

Heather Rudderham Steve Harding Andrew Rochon Arnold S. Diculen Don Rivers Ibrahim Jorban Jean-Francois Delamarre Jiju M. Paul John W. Hood Marcie D. Faucher Melanie M. Falconer Michael Augustus Mohamed I. Mujeeb Morgan S. Milward Neeraj Kumar Praveen Bolla Stephan Schulz Stephen J. Lewis Todd A.G. Lamswood Tom Phuong-Luu Wade J. Siever William El Dbaissy Aaron Hoffman Alejandro Gaspar-Lopez Alexander Hourston Alicia M. Deveau Aman Puri Amanda Westwood Atul Bhatia Brandon N. Yee-Ayles Brandon K. Jong

CORP CORP OTT CAL CAL TOR HFX EDM OAK REG OKA OAK HFX VIC CAL EDM OAK CAL OAK TOR OKA TOR VAN VAN VAN HFX TOR BRN TOR VAN OKA

Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior Junior

Brooklyne R. Taylor VAN Caleb Jung VAN Carlos R. El-Zaher TOR Chadwick T. Eisan HFX Christopher H. Leiva TOR Cory-Lea Neufeld OKA Dades B. Marivic CAL Daniel Jung VAN David G. Ropchan WDR Destiny M. Slobodian REG Dexter Palma CAL Diana Tan VAN Dimitri A. Bakalos OKA Drew H. Sweica - Schmidt VAN Duha AlYousef HFX Duncan F. Penman VAN Edward Chung VAN Elson D. Belarmino CAL Emily T. Nauyen VAN Ernest J. Mukhia VAN Ernesto M. Biligan CAL Fercibal Brown CAL Fourozan Ebrahimi VAN Francis K.C. Rea VAN Franco S. Mendez VAN German Rey M. Panghulan CAL Gordon R. Mitchell OAK Hanna J. Shellard VAN Hershey M. Fajardo CAL Ika Gunardi VAN James Dean NVI Jasmine M. Flores VAN Jason J.Y. Guan VAN Jhoanna B. Gutierrez CAL John E. Ghaly TOR Jonathan A. Rocha TOR Jonie L. Baquial CAL Joseph S. Soda TOR Juner M. Rubio TOR Juner M. Rubio TOR Kayla A. Ottagan VAN Keith Siu TOR Kyung-Min Noh VAN Lailanie S. Peralta CAL Lauren A. Campbell HFX Leah Hawker CAL Lliam A. Broderick OKA Louie R. Alcomendras CAL Lynnette N. Lustre CAL Makeda L. Martin VAN Manella L. Danzil VAN Mangesh Kamatkar TOR

Junior Manolito J. De Borja CAL Junior Maria S. Gonzalez - Feliz TOR Junior Mario Jr. M. Garabiles CAL Junior Matthew F. Villareal CAL Junior Michael C. Love EDM Junior Michael Hsi VAN Junior Michael Salvosa TOR Junior Michelle A. Silvar VAN Junior Nadean R. Wutzke LBR Junior Nai Wen Yao VAN Junior Natasha C. Zamorano VAN Junior Patrick T. Briones VAN Junior Qiang Xu OTT Junior Rafael D. Ferrer CAL Junior Rafael Mar F. Avila VAN Junior Rasjit Kang VAN Junior Rebekah J. McNulty HFX Junior Reynard Lou H. Perez CAL Junior Ricardo E. Clavel HFX Junior Ricardo Valina CAL Junior Richard M. Panares CAL Junior Rinel E. Alimurung CAL Junior Rohan Joshi TOR Junior Sabrina A. Riccardi VAN Junior Salma Z. Rajabali VAN Junior Samantha L. Micklethwaite HFX Junior Shabnam Yazdani VAN Junior Shahrzad Shahlaei VAN Junior Shakey Shyri Balo CAL Junior Shawn R. Lam VAN Junior Shayla E.L. Couture VAN Junior Silvia Jaime VAN Junior Slias E. Marriott TOR Junior Stephanie Ju VAN Junior Theresa R. Baxter EDM Junior Tomeo H Vu VAN Junior Tristan D. Magno CAL Junior Yasmine Sagucio TOR Junior Youngsook Kim VAN Memb at Large Kenneth B. Vennard VAN

Fall 2014 | Mise en Place | 25

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