CCFCC Summer 2014 Issue

Canadian Culinary Federation Serving The Professional Interest of Canadian Chef’s since 1963

Mise en Place

SUMMER 2014 number 3 Mail Agreement no. 42659012

CCFCC 2014 National Convention Gatineau, Quebec

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

Summer 2014 | Mise en Place | 1

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Mac’s is a seafood wholesaler which offers a variety of first-rate Atlantic and International seafood being ethically sourced by trusted processors from around the globe. Mac’s offers a full line of seafood products that include value added items like Atlantic salmon pinwheels with lobster, Newfoundland cod fish cakes and Nova Scotian breaded and buttered haddock.

As well, Mac’s provides consistent value seafood from Georges Bank’s deep sea scallops, Argentinian wild natural shrimp to Atlantic lobster and snow crab meats and much more!

O’Donaghues Irish Pub & Eatery Miramichi, NB Chef Brian Matheson

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

H

ello and welcome to the 4th edition of Mise en Place.

Some exciting news—the members of the CCFCC have approved our bid for the 2018 WACS Congress. We are off to Norway to present our bid to the world at the 2014 WACS Congress.

The 2014 CCFCC Conference in Gatineau, Quebec was highly successful. The friendships and learning that took place over those few days was one that will not be forgotten soon.

The CCFCC junior chefs’ icebreaker reception is always a highlight of our conference. Seeing the junior chefs from across the country come together and create such great food, it makes us all proud to be part of such a great organization. There were so many great events at this year’s conference from the competitions, the Honour Society dinner, all the education seminars, and the social events. I want to congratulate all the competitors, Honour Society inductees, and all of the CCFCC award winners. I would also like to thank CCFCC Junior Team Canada and CCFCC Senior Team Canada for their great efforts at the Sunday night gala dinner.

The mini trade show was a great success and I would like to thank all of our partners who participated in our conference. Without your support, our conferences would not be the successes they are. And I especially would like to extend a special thank you to the organizing committee and all the volunteers that put on such a successful conference.

I also would like to thank all the CCFCC members for having the confidence in reelecting me as the president for the next three

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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 years. I would also like to congratulate the new CCFCC board of directors.

Moving forward all the committee chair positions will need to be filled this year, so watch for details early in September regarding how to apply for these positions.

We are still looking for branch news for our magazine. Share your events with your CCFCC family across the company. If you have any ideas or comments for your board, feel free to contact us. We’re here for you. Get involved to make your federation stronger and the most relevant culinary association in Canada.

If I don’t see you during the coming months, I hope to see you in 2015 at the national conference in Newfoundland.

Living the dream,

Donald Gyurkovits President, CCFCC

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

[ inside ] Mise en Place

Summer 2014

Denise Perry

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2014 President’s Message.............................................................Page 4 Summer Wines to Enjoy Outdoors......................................Page 6 Summer Woodfire Cooking.......................................................Page 8 Rational Announces New VP...................................................Page 9 Canadian Culinary Institute Report..................................Page 10 Des vins d’été à savourer au grand air.................................Page 12 A Bit About Branch . .....................................................................Page 13 A Cook’s Tale......................................................................................Page 14 A Taste For Luxury..........................................................................Page 17 CCFCC National Convention.....................................Pages 20-24 New Members...................................................................................Page 27

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Lighten Up ! Summer Wines to Enjoy Outdoors Chef Vincenzo Del Duca c.c.c. ; h.s. Windsor On.

S

u m m er is here and conventional wine wisdom often highlights young; fresh white wines with plenty of crisp acidity and palates of green and yellow fruits for the summertime.

But don’t forget those light reds to partner with the steaks, burgers, ribs, sausages and other grilled fare. If you were limited to only 1 wine to handle the flavours, spices, and heat then turn to the perfect compromise; this being a Rosé wine.

Wines for those Chips and Dips. Well here is where the Sparkling Wines Shines.

Paring perfectly with the salty and creamy foods; go for the versatile Prosecco from Italy or Cava from Spain or Sparkling wines from the BC, Niagara or Prince Edward County regions..

Wines for those Veggie Trays and Creamy dips. Sauvignon Blanc with the herbal undertones and chilled will do fine or a light Merlot ; and when I say light, look for wines under 13 % alcohol and chill to below cellar temperature.

Corn on the cobb? Try a crisp Pinot Grigio When it comes to the Grill. Look to those countries that use fire for their cooking.. like Tuscany, Spain , France and California.

6 | Mise en Place | Summer 2014

Again go Light ! Find those wines that have lower alcohol, good acidy, and with meats you want slight tannins. So a favourite here is Chianti and not necessarily from the Classico region.. but made all over the rest of Tuscany like Morellino, or Chianti from the Ruffina region.. From Spain look for Albarino or Tempranillo with the Chicken or Pork. And with those Grilled spicy Sausages try a California Zinfandel Of course for the Grilled fish. there’s crisp Rieslings; Gewurztraminer; Vouvray from France or lightly or no oaked Chardonnay ! Or one of my Italian favourites, Vernaccia di San Gimignano.

With the Grilled Lamb, you cant go wrong with the cooler region Pinot Noirs from Oregon or Burgundy’s from France.

Summer is a fun time for wine.. get them young and cool them down but don’t let them stay stranded in buckets of ice as you will mute their flavours..

Enjoy a White Sangria and make plenty as this goes well with food and company!

WHITE Sangria bottles White Wine : Vernaccia , or Pinot Griggio or an unoaked chardonay . ¾ ¾ ½ 1

4-6

cup Brandy or Cognac cup Grand Marnier or Cointreau cup Rum cup Sugar (Brown sugar if making red sangria) stone fruit such as peaches, apricots, nectarines; and some pineapple

1 1 1

Lime - juiced Orange - juiced Bottle of Prosecco. Or San Pel legrino lemon drink

Method In a Large Glass Pitcher muddle the Sugar with the Rum, Brandy and Grand Marnier, Slice the fruit and let macerate for 1 hour putting the mixture in the refrigerator, at Service add the Wine and Proscecco or soda water Note. A variation can be a Red Sangria using Chianti , Beaujolais , or Valpolicella Thanks for your support on the last article and enjoy what summer brings us!

Do you have a wine question .. or a topic to discuss?

Send an email to – tuscanchef@gmail.com Cin Cin – A la Salute Chef Vincenzo Del Duca c.c.c.; h.s.

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Summer Woodfire Cooking Chef Jacques Lepage

S

ummer has arrived.

It is always good to return to the sources.

Our ancestors were long cooking on open fire, both in Europe and Canada.

I believe that a majority of Chefs would like to experience this type of cooking.

In the Outaouais region we

L

'Été est arrivée, il est toujours bon de revenir aux sources. Nos ancêtres on cuisiné longtemps sur le feu de bois au tant en Europe qu'au Canada.

Je crois que une majorité de cuisinier, si il n'e l'on pas encore fait, aimerais vivre cette expérience. Dans

l'Outaouais nous vous offrons la possibilité de vivre cette expérience avec le chef Jacques Lepage. Ca me fait toujours plaisir de concocter des repas a l'ancienne sur un bon feu de bois et aussi le BBQ. Cuire sur feu de bois il faut connaitre le bois, genre pour meilleur braise ou feu rapide

offer you the opportunity to share this experience with Chef Jacques Lepage. It always gives me great pleasure to prepare meals on a good wood fire.

To succeed in cooking over an open wood fire you need to know the various type of wood that will result in the

best coal or make a rapid fire etc. Patience is the key to success in this kind of cuisine.

I’ve been cooking this way for more than thirty year. Each time is a new challenge to prepare a meal over open fire.The flavors created from each fire is different, according to what the fire and love brings to it.

etc.

La patience est la clé du succès dans ce genre de cuisine. Moi ça fait plus d'une trentaine d'année que je fais ce genre de cuisine et chaque fois c'est un nouveau défi. Les saveurs que l'on crée sont différente d'une fois a l'autre, selon notre feu et l'amour qu'on lui apporte.

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the Customer Care Team, in order to enhance our presence in the market place. We aim to create a hassle-free experience for our customers every time they come in contact with our brand, whether it be setting up trainings on our unit or dispatching service partners for installation. Brand building is important. For us, we need to understand what drives our customers and what leaves an impression on them. Our goal is to build and strengthen our brand in North ” states Glueck.

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Contact us today forfrom a free consultation Glueck joined Rational WMF Americas Group, Inc., where he was President/CEO and English Canada French Canada a member on the Board of Directors.

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The Canadian Culinary Institute Report

W

ith the delivery of our programs by our nation’s colleges, the issues surrounding registration continues to be a concern for the CCI Chair and the National Administrator’s office. To begin, the difficulty of having candidates apply with the various schools without first registering with the CCI continues as do the problems associated with non- membership and / or membership in the Canadian Culinary Federation.

Currently, the applicants are requested to apply and register with the CCI and pay a fee to the CCI to cover the costs record keeping, certificates and paraphernalia. Once registered with the CCI, the candidate is then able to register with the college of his / her choice and proceed with the program. The ongoing problem is that often the candidates are forgoing the first step and going directly to the school,

taking the courses and examinations and subsequently expecting the CCI to issue certification. Often these individuals are not active members of our federation and / or do not meet our prerequisites. Therefore, it should be emphatically stated that without applying, having been approved and registered with the CCI, certification will definitely not be granted regardless of courses or examinations taken.

A significant discount is offered for active members of the CCFCC whereas nonmembers are required to pay the full price.

Often candidates refer to their membership as “pending” on their application to receive the discounted tuition rate. Once they have completed the program at the reduced rate they are never heard of again as members of our Federation. It is also not uncommon to receive applications from members who have let their

membership lapse but nevertheless expect a discounted rate of enrollment. Therefore, in the future, all applicants will be required to pay the full registration rate at the time of application and will in turn be provided a refund for the difference once their active membership has been established.

These changes are clearly reflected in our new application found on the CCI website.

Members considering enrollment in future CCI programs would be wise to familiarize themselves with the registration process. It would be devastating to discover that after investing significant time, effort and tuition, a chef ’s certification is denied because He / she did not register with the CCI before taking the program.

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Levons le verre! Détendez-vous! Des vins d’été à savourer au grand air...

Chef Vincenzo Del Duca c.c.c. ; h.s. Windsor On.

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'été est là, et les conseils traditionnels des oenologues pointent souvent dans la même direction: de jeunes vins blancs frais et chargés d'une acidité vive et de bouquets de fruits verts et jaunes pour la saison estivale. Mais n'oublions pas ces rouges légers pour accompagner steaks, burgers, côtes levées, saucisses et autres grillades. Et si vous êtes limité à un seul vin pour gérer les saveurs, les épices et la chaleur, tournezvous vers le parfait compromis: un vin rosé.

Des vins pour ces croustilles et ces trempettes. Eh bien, c'est ici que les mousseux se distinguent. Ils accompagnent parfaitement les aliments salés et crêmeux. Choisissez le versatile Prosecco de l'Italie, un Cava de l'Espagne ou des mousseux des régions de la Colombie Britannique, du Niagara ou encore du comté du Prince Edward.

Des vins pour ces assiettes de crudités et ces trempettes crêmeuses. Un Sauvignon blanc fera, avec ses nuances herbacées, et bien refroidi. Sinon, un Merlot léger, et quand je dis léger, je veux dire un vin de moins de 13% d'alcool et refroidi à une température inférieure à celle de la cave. Du maïs en épi?

Essayez le vif Pinot Grigio.

Et quand il s'agit de grillades. tournezvous vers ces peuples qui se servent du feu pour cuisiner, comme en Toscane, en Espagne, en France et en Californie. Encore ici, restez léger! Pour les grillades de viande, trouvez ces vins qui affichent un taux d'alcool moins élevé, ont une bonne acidité et sont quelque peu taniques. Un bon candidat ici serait le

Chianti, et pas nécessairement un Classico, mais produit dans n'importe quelle autre région de la Toscane, comme le Morellino ou le Ruffina. Quant aux vins espagnols, choisissez un Albarino ou un Tempranillo pour accompagner poulet ou porc. Et avec ces saucisses épicées, essayez un Zinfandel californien. Bien sûr, pour le poisson grillé, il y a le Riesling, plutôt vif, le Gewurtztraminer, le Vouvray, de la France, ou encore un Chardonnay, légèrement ou pas boisé. Sinon, un de mes préférés italiens, le Vernacciadi San Gimignano. Avec les grillades d'agneau, vous ne vous trompez pas avec les Pinots Noirs des régions plus fraîches de l'Orégon ou les Bourgognes de la France.

L'été est une saison bien agréable pour les amateurs de vin. Achetez vos vins jeunes et refroidissez-les, mais ne les laissez pas traîner trop longtemps dans le seau à glace afin de ne pas atténuer leur saveur.

Régalez-vous de ce Sangria blanc et préparezen plein, comme il va bien avec la nourriture et la bonne compagnie!

Sangria blanc 2 bouteilles de vin blanc (Vernaccia ou Pinot Grigio ou Chardonnay non boisé); 3/4 de tasse de Brandy ou de Cognac; 3/4 de tasse de Grand Marnier ou de Cointreau; 1/2 tasse de Rhum; 1 tasse de sucre (du sucre brun pour le Sangria rouge); 4 à 6 unités de fruits à noyau tels que les pêches, les abricots, les nectarines... et un peu d'ananas;

le jus d'une lime; le jus d'une orange; 1 bouteille de Prosecco ou d'eau pétillante citronné San Pellegrino.

Méthode Dans un large pichet en verre, mélangez le sucre avec le Rhum, le Brandy et le Grand Marnier. Tranchez les fruits et laissez-les macérer dans le mélange pendant une heure au réfrigérateur. Ajoutez le vin ainsi que le Prosecco ou l'eau pétillante San Pellegrino et servez.

Note - Pour la variante de Sangria rouge, on peut utiliser du Chianti, du Beaujolais ou du Valpolicella.

Merci pour vos réactions au dernier article et profitez de ce que l'été nous réserve!

Avez-vous des questions relatives au vin, ou un sujet dont vous voudriez discuter, n'hésitez pas de m'envoyer un courriel au tuscanchef@ gmail.com Cin Cin - A la Salute Chef Vincenze Del Duca c.c.c.; h.s.

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12 | Mise en Place | Summer 2014

A Bit About A Branch

by Doug Overes - CCFCC Western VP / Brandon Branch President Paul Lemire

B

randon is the second largest Manitoban city and service center, after Winnipeg is located in the southwestern area of the province along the Assiniboine River. Spruce Woods Provincial Park and CFB Shilo are a relatively short distance to the southeast of the city. Minnedosa Lake is only half an hour to the north. Its population of 46,061 and 56,219 people in the metro area is a major hub for the surrounding agricultural area. The population of its trading area is between 70,000 and 150,000 people. In 2012, the city was ranked as the 6th best place to live in Canada by MoneySense magazine.[1] The city started as a major junction on the Canadian Pacific Railway, and the Assiniboine River and was then incorporated in 1882.

Brandon is named after the Brandon Hills in the area which in turn are named after a hill in James Bay. Brandon's industry reflects its agricultural history; its major industries are related to agriculture and include fertilizer and hog processing plants, as well as retail and government services for the surrounding area of Westman.

Brandon is also home to Brandon University and Assiniboine Community College as well as the Brandon Wheat Kings. Brandon's Army Reserve unit is the 26th Field Artillery Regiment, Royal Canadian Artillery, and the Canadian warship HMCS Brandon was named after the city.

Brandon City Fun Facts The Brandon Wheat Kings played for the Stanley Cup in 1904, losing to the Ottawa Senators.

The first ever out-of-studio episode of Royal Canadian Air Farce was taped at the Westman Centennial Auditorium.

Rosser Avenue was named after Major General Thomas Rosser who was a Confederate Officer during the American Civil War and actually fought against General Custer. They both went to school at WestPoint and were friends before the war.

Golfer Dan Halldorson was born there.

The RCA museum in Shilo is Canada's second largest war museum. It famously holds the printing plates for the original publication of the poem In Flanders Fields.

Above and right: Branch members and students serving a pasta dinner for the YMCA walk-a-thon.

Actor Richard Burton was stationed at Rivers Air Base during the war and frequented Brandon and Winnipeg on his time off.

Sam Bronfman was born in Brandon. The family got into the rural hotel business. Sam eventually moved to Winnipeg to run the Bell Hotel then on to Montreal and founded what would be the Seagram's empire.

The inline roller blade was invented in Brandon by a former Wheat King goalie (Scott Olson) who was from Minnesota. The rights were bought out from him for $90,000 Brandon was the horse trading capital of Canada. In the early days of Brandon, buyers would come from all corners of the nation to buy and trade horses at the auctions.

According to the Douglas Centennial book, Manitoba's first telephone line was setup in Douglas. In 1881, the Douglas C.P.R station agent set up 2 old Blake transmitters, one in the station and the other in the post office.

Eventually several business and homes were connected in the village. A few farmers in the area also setup a telephone system using barbed wire fence.

C.C.F.C.C. Brandon Branch Facts • Brandon Branch CCFCC was form in 1987 and has 3 founding members still active in our

branch today; Larry Devries, Royce Brooking & Rainer Rossing.

• Larry Devries was the longest acting branch President retiring last year, Honor Society member 2012, Silver medal in Germany in 2008.

• Along with Larry fellow branch member JD Braid were both members of Team Manitoba in IKA Germany 2008, 2012 -2008 - JD Braid - Gold with Distinction -2012 - JD Braid – Gold • The Brandon Branch is a small branch but has been active in the community since 1987.

-Yearly chef dinners including a traditional Titanic menu and costumed event were in the norm in the early years.

-We provide a classical French Tourtiere to our French elementary school for their French heritage celebrations.

• We can maybe challenge Jacques J. Lepage for a sugar shack tourtiere challenge from the western region French Canadian culture to the eastern region French Culture at the next conference.( East verses the west) We also Help out with local charities the Cont. on page 14 Summer 2014 | Mise en Place | 13

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A Cook’s Tale The Ups and Downs of Filleting Poisonous Blowfish

by Avi Sternberg

T

he clawing wind tore against the flap of metal siding which shielded me from disaster. My ears were crisp and my fingers stiff. It was four in the morning in the open fish market of downtown Osaka. Fish cleaver in hand while I filleted dozens of Fugu, poisonous blowfish, and joking around with the fishmonger gang had developed into a comfortable and exciting time for me. Three mornings each week I hopped on the groggy train at half-past 3, headed towards the waking stalls of the market to begin work, and at 8 off to my studies at the Japanese culinary department at Tsuji Ecole Culinaire. From 4 to 8, I would be handed still breathing, cute faced and big-lipped Fugu which I processed, removed the internal organs and packed for sale.

We stood during our breaks in front of a small, propane stove, engulfing Katsu (pork cutlet) sandwiches with tea, and jokingly punished each other with our dry sense of humor. Absorbing the culturally-enriched air of the Japanese culinary world was a daily challenge. Learning Japanese and even moreso, adjusting to the strict traditions of the Japanese kitchen culture, offered me both daily frustrations and a rainbow of positive learning.

When I look at my training in both Japan and Canada, a perfect idea comes to mind. This approach to learning was told to our group by

our instructor after we completed the Office Day of our CCC exam. He said, “The journey to get to this point was a real challenge, but at the end of the day, with certification in hand, you know the challenge you embraced was absolutely worth it. The accomplishment is yours and yours alone.”

After this, a fellow student told me about his experience during his early days as an apprentice at a joint in Calgary. His head chef showered on him the words daily that he was too slow and would get the boot if he did not improve. One day, the storm overpowered him, he stood at the back of the kitchen, deciding whether or not to close shop, and throw his chef ’s coat in the laundry for good. Instead, he straightened his uniform, walked back to his station and continued cooking. He went onto say that those 5 minutes of despair in the back became the most defining moments of his career. The strength to carry on has brought him to the success he enjoys today. We, as chefs, work in a tough industry. But as we grow, acquiring both new skills and knowledge, our accomplishments and persistence to stick it out becomes part of us and something to enjoy to the fullest. For more stories from Japan follow Avi’s Book link: http://itamaebook.com/

Cont. from page 13

Samaritan house, the summer YMCA Walk, Brandon hospital fundraiser breakfast, just to name a few.

In conjunction with Crocus Plains High school, students and fellow branch members get together and are able to help the younger aspiring culinary students to reach out and see what great career culinary arts can be.

We have a new high school apprenticeship student and apprentice in the restaurant industry at this time and our Students and members finishing 2000 take out conlooking forward to further placements in tainers with turkey stew to the Samaritan house food bank. the near future.

Summer 2014 | Mise en Place | 15

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A Taste for Luxury

T

aste for Luxury begins as an entrepreneurial idea based on love and appreciation for high quality food. Our motto is “just rare and precious products.”

The owner and founder’s name is Maja. In 2007 she moved to Italy where she decided to specialize in selection of the highest quality foods to import to Canada, focusing on distribution to five star restaurants, hotels and gourmet stores.

Taste for Luxury currently carries 4 product lines: (1) fresh truffles and truffle products, (2) hazelnuts and hazelnut products, (3) aged balsamic vinegar and (4) espresso coffee.

Few people know that the Truffle is an underground mushroom that grows and develops completely under earth. The taste and characteristics of a truffle depends exclusively by the ground composition. That why Taste for Luxury imports only truffles of Alba, Italy - the world famous truffle recognized for its earthy and distinctive aroma and taste. Under a special request Taste for Luxury even offers a certificate of origin on their truffles.

Due to truffles’ brief duration, Taste for Luxury even supplies truffle based products. All of their products are unique and dedicated to chefs, catering and gourmet stores’ needs – for instance, Truffle caviar, a rare product made from black winter truffle juice reduced in pearls. It can be used on crostini or blinis or simply to garnish fresh cheese, foie gras, fish carpaccio, soups, eggs, potatoes or sushi. Another unique product in their assortment: No H20 Dehydrated Alba Truffle, a product which can be preserved for months at room temperature while maintaining an unchanged truffle taste. Its smell and the flavour is released when the product is served on warm dishes.

Taste for Luxury imports only PGI Piedmont Hazelnuts. Their hazelnuts are

HOT OR COLD FOAM

cultivated in Piedmont with a certificate from University of Turin guaranteeing the fields’ organic composition to offer the best hazelnuts in the world - roasted, salted and caramelised hazelnuts, and not to forget one very healthy product: their 100% pure Hazelnut Oil. It contains no artificial aroma or added preservatives and it can be used on salads, fish dishes, roasts or just simply with boiled or steamed vegetables. The key feature of this oil is its ability to lower the cholesterol level and help cleanse arteries from impurities.

The aged balsamic vinegar imported

by Taste for Luxury is made by a small artisan in Reggio Emilia. Their Traditional Balsamic Vinegar DOP is obtained with the use of only naturally grown Lambrusco grapes without the added chemicals, artificial flavours or thickeners. All bottles are uniquely numbered and each one of them certified by the Consortium for the Protection of Traditional Balsamic Vinegar from Reggio Emilia, proving its protected destination of origin. Taste for Luxury also offers a 5, 8, 12 and 20 year old aged balsamic vinegar.

The brand Taste for Luxury is a synonym for research of unique diamonds of the culinary world. Their motto is “just rare and precious food” and their desire is not only to sell food but to offer a unique unforgettable experience to those who wish to relish the real flavours of luxury.

Contact us at: www.tasteforluxury.ca 18005031581

Perfect cappuccinos, lattes and mochas with barista quality at the touch of a button.

Endless new beverage possibilities with Franke’s new cold foam.

Scan the QR code to view product demos and more.

Summer 2014 | Mise en Place | 17

w o n e m i t g n i v a s t r Sta

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m o c . s f u w w.

ow n e l p m a s r u o y r e d r O

18 | Mise en Place | Summer 2014

Š2014 Unilever Food Solutions. Trade-mark owned or used under licence by Unilever Food Solutions, Toronto, Ontario, M4W 3R2.

INSPIRING CULINARY CREATIVITY

WITH THE VERY BEST DAIRY INGREDIENTS

Discover the world of Saputo dairy products – from our award-winning cheeses to our milk and cream, cultured products and other fine dairy ingredients – all waiting for your creative touch. ®

MD/®

CONTACT OUR SALES GROUP Dartmouth/Halifax Edmonton Moncton Montreal Newfoundland Ottawa Quebec Saskatoon Toronto Vancouver Summer 2014 | Mise en Place |Winnipeg 19 902.468.5700 780.468.5811 506.859.8888 514.328.3466 709.753.3943 613.741.9718 418.651.5220 306.931.0040 905.264.7600 604.946.5611 204.987.6345

Sandra Macinnis, Rational Canada Inc, sponsor and exhibitor.

Left to Right: Donald Gyurkovits, President CCFCC, Klaus Fix, Unilever CCFCC Sponsor, Kyla Tuori, Unilever, Chef Bruno Marti.

Left : Luc Boissy Bocuse d'or Manager and right : Laurant Godbout, Bocuse d'or competitor.

Chef Gissur Gudmundsson, President, World Association of Chef Chef , Louis Perrotte and Chef Candice Ekonomakos, CCFCC Junior Rep for Central Region, Far right Donald Gyurkovits, President CCFCC.

Claude Leblond, High Liner Foods, sponsor and convention exhibitor.

Continued on page 21

20 | Mise en Place | Summer 2014

World Chef's Association President Gissur Gudmundsson receives honourary CCFCC Chef's uniform.

Bruno Marti MC for Honour Society Awards Banquet.

Chateau Montebello Honour Society Banquet

Chef Terry Port, 2nd place finish, CCFCC National Seniors Competition

Fruit carving demonstations Claude Leblond and Chantal Pelletier of High Liner Foods , CCFCC Convention Sponsor and exhibitor

Continued on page 22 Summer 2014 | Mise en Place | 21

Chef Bruno Marti MC of Honour Society Diner, Chef Jacques Lepage and his spouse.

Branch group executive meetings

Chef Bruno Marti MC of Honour Society Diner, Chef Jacques Lepage and his Irwin G. MacKinnon, PEI; Jacques Lepage, OUT; Helmut Markert, WDR; Claude Buzon, EDM; Douglas Overes, CCC, EDM; Marcus VonAlbrecht, VAN; Ralph Bettany, OAK, Howard Selig, HAL; Blake Chapman, CAL; Fred Malley, CCC. CAL; Richard Chaisson, CCC. MCT; Ahron Goldman, WDR; Bruno Marti, CCC, Chairman Honour Society.

Absent: Rudolf Fischbacher, CCC. TOR; George Wagner, VIC. spouse.

22 | Mise en Place | Summer 2014

Donald Gyurkovits and Doug Overes, Chef of the Year 2014.

Summer 2014 | Mise en Place | 23

Cont. from page 23

Tobasco Boat Cruise

Robert Corneau, tresorier CCFCC Outaouais.

24 | Mise en Place | Summer 2014

We’re in your kitchen every day.

No matter what kind of kitchen you have, our experts are there for you.

Collaborating with you to create a kitchen to meet the demands and goals of your operation today, tomorrow and maybe even those you haven’t dreamed of yet. We take the time to listen and fully understand each of your unique business perspectives before we talk about your kitchen needs. We’ve got you covered with the innovation to last beyond today’s trends, support to keep you in the know and service to keep it all running smoothly. That’s why those who are serious about foodservice rely on Manitowoc Foodservice.

This page contains interactive content that you can access through your smartphone using Layar technology following the steps shown below: Download the free Layar App by scanning this QR code

Open the app and scan the page

Discover interactive content

Talk with Manitowoc.

1-888-442-7526 I Garlandcanada.ca ©2014 Garland Canada All Rights Reserved

Summer 2014 | Mise en Place | 25

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

325 Weston Road Unit A2info@ivocutlery.com www.ivocutlery.com info@ivocutlery.com 26 | Mise en Place | Summer 2014 www.ivocutlery.com Toronto, ON Toronto, ONM6N M6N4Z9 4Z9

m

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 Name/Nom Branch/Chapitre Armed Service Bryce M. Binder VIC Federation David A. Wilson OAK Federation Eduardo F. Viana OAK Federation Ken Anderson OTT Federation Sebastien Giannini MTL Federation Hugo Lefrancois QBC Federation Hugo Saint-Jacques Giroux MTL Federation Rajalingam Sanmugakumar MSK Federation Tarek A. Ibrahim MSK Federation Jean-François Fortin OUT Federation Tom Phuong-Luu TOR Federation Marcie D. Faucher REG Federation Mohamed I. Mujeeb HFX Federation Jean-Francois Delamarre HFX Junior Benjamin A. Ross MSK Junior Dale C.M. Thompson OTT Junior Elaine L. Curran OTT Junior Alexander K. Scholz OTT Junior Francine Madore OTT Junior Tanita Allary REG Junior Myriam Nöel MCT Junior Christopher Gonzalez MCT Junior Rebecca Legacy MCT Junior Valerie Cormier MCT Junior Félix Duguay MCT Junior Ian E. MacLean MCT Junior Mylène Chiasson MCT Junior Nancy A. Chiasson MCT Junior Monika Haché MCT Junior Mirada L. Donovan MSK Junior Sara J. Westling LBR Junior Cassidy F. Perry MSK Junior Mandy J. De Geit OTT Junior Martin Lam OTT Junior Adam Martin MTL Junior Marie-Eve Langlois MTL Junior David A. Simms VIC Junior Kyle M. Roche VIC

Junior Christopher G. Abrinica CAL Junior Emelie C. Balagot CAL Junior Roberto P. Pamatian Jr. CAL Junior Carlo D. Castro CAL Junior Jeffrey P. Castillo CAL Junior Ryan C. Ferrancol CAL Junior Ruel Hufano CAL Junior Lidia M. Camara CAL Junior Lawrence T. Laurente CAL Junior Archil C. Untalan CAL Junior Allan B Mendros CAL Junior Alfrie L. Sanchez CAL Junior Bernie C. Cabarrubias CAL Junior Rafael S. Ferrer CAL Junior Peter D. Malaki CAL Junior Eduardo B. Gonzales CAL Junior Louis A. Lalonde OUT Junior Karolane Larcroix Bourgeois OUT Junior Christofe Paquin OUT Junior Ben B. Leavitt LBR Junior Mahnaz A. Bourouiba OAK Junior Kirk A.O. Snider TOR Junior Patricia J. Austin TOR Junior Jin Zhipeng WPG Junior Kyle Helash WPG Junior Natasha F. Hudek WPG Junior Debbie Zhao WPG Junior Joseph Fazio WDR Junior Kristopher Cisneros TOR Junior Carlos R. El-Zaher TOR Junior Slias E. Marriott TOR Junior Joseph S. Soda TOR Junior Christopher H. Leiva TOR Junior Michael C. Love EDM Junior Theresa R. Baxter EDM Junior Aman Puri TOR Junior Destiny M. Slobodian REG Junior David G. Ropchan WDR Junior Duha AlYousef HFX Junior Chadwick T. Eisan HFX Junior Ricardo E. Clavel HFX Junior Rebekah J. McNulty HFX Junior Samantha L. Micklethwaite HFX Junior Alicia M. Deveau HFX Junior Lauren A. Campbell HFX Junior Maria S. Gonzalez - Feliz TOR Junior Jonathan A. Rocha TOR Junior Rohan Joshi TOR Junior Atul Bhatia TOR Junior Mangesh Kamatkar TOR Junior Keith Siu TOR Junior John E. Ghaly TOR Junior Juner M. Rubio TOR Memb at Large Graham M. Davis WPG Nat. Corporate Thomas Delannoy CORP Nat. Corporate Catherin Morellon CORP

Mise en Place Fall 2014

Fall issue September 2014 SEND US YOUR NEWS Contact us at (506) 878-3079 to submit news or by email: editor@ccfccmag.com Advertising Deadline August 15, 2014 email: advertising@ccfccmag.com

Many thanks to our Convention Sponsors Special thanks for the embroidered logos

NEED SOME SPACE TO INNOVATE? C.W. Shasky has just the place for you!

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Mixology Solutions Centre

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Come experience the NEW C.W. Shasky Culinary Centre the epicentre for flavour exploration. Front-of-House meets Back-of-House in this educational mecca to help you develop refreshing and creative solutions for your business!

TO LEARN MORE ABOUT OUR CULINARY CENTRE, PLEASE CONTACT: CHEF RYAN MARQUIS, CORPORATE CHEF chefryan@shasky.com 905-829-9414, ext. 222

2880 Portland Drive, Oakville Ontario L6H 5W8 www.shasky.com