Welcome to the first edition of our new “Hot Off the Grill” Culinary Federation Newsletter!

Your National Board of Directors and Administrative Team have been working hard to keep our membership connected and engaged, and this monthly newsletter will be a big part of that. For this first issue I wanted to take a moment to recap the new member benefits we have launched during the last few months, as well as announce some exciting benefits to come!

  • In April we announced the Professional Business Management Skills online coursework with McKinley Solutions. We had over 200 members sign up to take part. If you haven’t taken advantage of this amazing resource, you can still sign up here.
  • In May we hosted FoodGrads.com for a ZOOM Presentation all about closing the gap between culinary graduates and employers. We are happy to continue to partner together to help our Young Chefs learn more about the opportunities available to them in the culinary industry. We encourage our Young Chef Members to explore the FoodGrads website.
  • In June we announced another opportunity for online professional development with Rouxbe – the World’s Leading Online Culinary School. From free courses, weekly live events and amazing discounts on plant based, sustainability and culinary skills programs, we are excited for our members to participate. Your exclusive members only access can be found here with the code ccf2020.

Over the summer months we’ve been busy finalizing new benefits to add even further value to your membership and Culinary Federation experience. 
Stay tuned for the following:

National and Local Calendar Management
We have sourced out an interactive calendar that we will be able to use both locally and nationally. Each branch administrator will have access to a joint calendar to list their local events, while we manage national listings, so members will be able to see what is going on across the country! 

FOODIEZ.LIVE
FOODIEZ.LIVE is a live video network that allows culinary experts, restaurateurs, sommeliers, mixologists and gourmet schools to price, schedule, promote and deliver live streaming broadcasts and video calls to audiences of any size. This is an incredible opportunity for our members to earn new revenue streams delivering virtual cooking classes and sharing your culinary expertise to individuals, private groups and more. To join FOODIEZ.LIVE, register at https://www.foodiez.live/FDLreg
 
The Culinary Federation will be launching our partnership with FOODIEZ.LIVE with our first ever live broadcast featuring CF Victoria Branch President Vince Capitano on October 21, 2020 at 1pm MST. Vince will be offering a free workshop about all things hot sauce! Make sure to tune in. See poster and link below.

Johnson Insurance
After parting ways with our previous insurance provider, we are thrilled to announce the opportunity for discounted quality coverage for Home, Auto, Health and Travel with Johnson Insurance. Johnson provides benefits in all provinces from Newfoundland and Labrador to British Columbia. Founded in 1880, Johnson is one of Canada's leading insurance providers and Benefit Consulting firms providing programs and services to many Employers and Associations across Canada. The official launch of our partnership with Johnson will be November 1st, so stay tuned for more information on how to sign up. 

If you aren’t already connected with our Culinary Federation Social Media Platforms, be sure to connect there as well (links at the bottom of this newsletter).

We are dedicated to providing our membership with every opportunity to learn, grow and succeed. Thank you for your continued support. 

Ryan Marquis
CF National President
ANNOUNCING OUR FIRST LIVE BROADCAST!
Click the image below to register ...
Great Knives In Support Of A Great Cause
Introducing Friedr. Dick Pink Spirit: a knife series inspired by the courage of women around the world in the fight against cancer. Food Supplies will be donating between $5 and $50 from the sale of each Pink Spirit knife and knife set to the Canadian Cancer Society in support of womens’ cancer research. 
This knife series features the same popular paring, santoku, chef and bread knives from the renowned Friedr. Dick Red Spirit line, meeting the exact same standard of pure design, well-thought-out function and highest precision, but now with stunning pink handles.
Sold individually or as a complete (4) piece set, the Pink Spirit knife series will make a proud addition to any professional or home kitchen. 

Order today. While quantities last.
Click HERE for more information and to purchase.
YOUNG CHEF OF THE MONTH
Rachel Broe, CF Okanagan
My name is Rachel Broe and I am the junior director for the Okanagan Chefs Association in Kelowna BC. I was born and raised in Penticton BC, where I started my first job at 14 years old in a Greek restaurant. I was there 6 years before I decided to pursue my dream in culinary. 

I moved to Kelowna BC for the culinary arts certificate at Okanagan College in 2015 after winning my tuition on a local radio contest. I completed the program and received my level 1 and 2 professional cook certificate, shortly after I achieved my red seal. Most of my professional career has been working at Summerhill Pyramid Winery as a sous chef. Since then I have moved back to my home town where I will continue my career as a sous chef at Hillside Winery. Since the pandemic I was laid off and pursued a job at the local soup kitchen. Working at the Soupateria furthered my ability to be personable and try to shed a light on a dark situation. Our team still managed to feed up to 130 people for lunch in a safe and distanced manner. 

Being back in Penticton will help my position as the junior director to meet more people in the community who would like the opportunity to be a part of the OCA, and to give back. This association is great for new chefs or anyone in the industry who would like a chance to meet like-minded people in the community and network. Being a member of the Okanagan Chefs Association is more than a group of chefs and foodies coming together once a month. We are a misfit family with passion, who love and care for our industry. 
CHEF OF THE MONTH -
Vincent Capitano, CF Victoria
Vincent Capitano is the Executive Sous Chef for the Lieutenant Governor for British Columbia and the President of the Victoria Branch. He started his career in the culinary world at the ripe age of 12 peeling potatoes and washing dishes at a Greek restaurant in his hometown of Bolton, Ontario. He has since worked his way through fine dining, hotels and has found a home in British Columbia under the royal service of the British Columbia Lieutenant Governor with his wife Vicky and son Henry.

Vincent has had the privilege of serving Prince William, Kate and their children during their 2016 visit to Canada and has cooked for countless dignitaries, the Governor General and Prime Minister Trudeau. Vincent represented the Culinary Federation and Canada as a support member in 2016 on Culinary Team Humber (Gold) and had a brief stint with Culinary Team BC before having to step down to welcome the birth of his son, Henry. Vincent is an active member of our community and a pillar of strength for the Victoria Branch, spearheading workshops, fundraisers and new projects.

Vincent is an avid learner and is constantly testing new skill sets and reviving traditional preparation methods. He most recently started a Cheesemaking Program at the LG residence and because he isn’t busy enough recently launched a hot sauce company, Island Chef Pepper Co. that raises funds to help with local charity projects. Currently the hot sauce project has distributed $7500 in funds to local families in need and will continue to raise money for the future.
A LETTER FROM A PROUD MEMBER OF THE CF VICTORIA BRANCH ABOUT CHEF VINCENT ...

I am writing to you to share a story about my Branch President because I feel that he should be recognized for the selfless efforts that he has been putting into our community.

When Covid-19 started it all but decimated our industry. Vince sent out an email to our entire community to ask if we needed financial support to make sure that we were safe and fed during the crazy transition times. He made it clear that this money would be from his personal finances and not from our Culinary Federation account. I unfortunately was one of the people who fell through the cracks in our country's relief system and things became scary for myself and family. I shamefully took Vince up on his offer, not knowing what to expect as I have only met him a handful of times. Vince without question or hesitation sent me money and called in favours with local suppliers to make sure that my family had something to eat and no fear of falling behind on payments. All he said to me was, "Family takes care of family". His act of kindness will resonate with me for the rest of my life.

Due to the embarrassing nature of this situation this email is anonymous, but I wanted to let the Federation know of Vince's efforts in our community. The man is a workhorse, I don't know how he juggles everything that he does and still finds time to be there for people in their moments of need. He teaches every workshop, organizes every fundraiser, sends every communication to our branch and is always available for people. I can tell by my most recent conversation with him that he is tired and might be getting burnt out. I have already told him how thankful I am to him for his efforts and I hope we never lose him.
Let us take a moment to remember these recently departed members ...
Okanagan
  • Alexander Mereshensky
  • Bruno Strass
Calgary
  • Julius "Otto" Daniels
Edmonton
  • Edward Swanson
Winnipeg
  • Andrew Ormiston
Toronto
  • George Krohn
  • Derek Hayes
St. John's
  • Alan Crowther
  • Vince di Nillo
Click HERE for a look at the National Calendar template. So far we have highlighted only a selection of national events, as follows:
  • President's Meeting (October 17th - 10am to 11am MST)
  • National Board Meeting (November 9th - 11am to 12pm MST)

We will continue to populate the calendar with national events as dates are confirmed. Members will be able to access the calendar shortly through the member resources section at www.culinaryfederation.ca.

Each branch will also receive their own username and password so that you can add your own branch events. Stay tuned for more information about this from Lisa Evangelos.