For the "A Feu Vif" version of this newsletter, click HERE
Welcome to the December issue of the “Hot Off the Grill” Culinary Federation Newsletter!

We hope this message finds you well and gearing up for the holiday season!

Earlier in November, our members received instruction on renewing for 2024. Thank you to all the members who have renewed your membership already! This year we are using membership renewals as an opportunity to update the current information we have on file. Please ensure that we have the correct mailing address, email address, phone number and branch information, so that we can serve you and deliver your membership benefits as efficiently as possible. Thank you for your attention to this request.

Don't forget that anyone renewing by December 31, 2023 will be entered into a draw to win one of two complimentary registrations to our 2024 National Conference (Edmonton, AB - May 26 to 30, 2024).

For a little festive fun, our administrative team have put together some holiday recipes for you to enjoy! We're excited to share some of our family favourites - click the buttons below for recipes:
If you are not already following along on our Social Media platforms, now is the time! Click the links below and follow us!
As always, thank you for your continued support and membership. If there is anything you want to discuss regarding the Culinary Federation and your membership experience, please contact me at president@culinaryfederation.ca

Thank you sincerely,

Ryan Marquis
National President
The Conference Committee recently visited Edmonton and are working on an amazing program for 2024 - highlighting the incredible culinary roots of this destination. Be sure to mark the dates in your calendar. Registration and program details will be announced in January 2024!

If you are from Edmonton and want to participate in the planning and activation, reach out to Lisa Evangelos at admin@culinaryfederation.ca
From Pricing to Profitability:
A Restaurant's Guide in Inflationary Times
Ever wanted to know how inflation impacts restaurants? 

Tune in to the latest The Restaurant Show episode where we delve into this topic with our guest, David Hopkins, a seasoned pro in the restaurant scene. We'll explore the ways in which eateries are coping with inflation's challenges, including how rising prices affect customer spending habits.
 
Our chat with David will also cover how staffing issues are being handled and smart operational moves, like strategically closing at certain times, to boost profits and enhance the dining experience.

Lastly, we'll dive into a riveting conversation about balancing value and profit in restaurants. Discover ways to enhance your product's appeal, like personalizing interactions with diners and focusing on the most lucrative service times.

This episode is packed with enlightening discussions and actionable advice for anyone in the restaurant business or simply intrigued by it. Join us and David Hopkins for an insightful journey through the dynamic world of the restaurant industry.

Click HERE to Listen Now.
Hello Culinary Federation members!
 
This month, we’re highlighting our Specialty Cheese category for your winter-inspired menu items with the holiday season right around the corner.

Lactalis Canada Foodservice’s portfolio of extensive premium brands is known for notable cheese types such as Parmesan, Asiago, Feta, Romano, Brie, and Aged Cheddar. 

Our Galbani Professionale, Président, Balderson, Cracker Barrel, and Black Diamond specialty cheeses have a rich history of delivering exceptional value to customers. These brands continue to perform spectacularly and are an incomparable addition to your holiday season menu.

Specialty Cheeses from Lactalis Foodservice come in various formats, from 280g to 3kg, to provide value and variety to your kitchen. Holiday season is a time to indulge and experiment with new dishes to introduce to your customers! 

Some of our favourite recipes for a festive winter menu include:

To learn more about our brands, our Specialty Cheese portfolio and other recipes to inspire usage, please take a look at our website at www.lactalisfoodservice.ca!

We are keen to offer support to the foodservice industry, whether it is market trends, menu ideas, or innovative offerings. Don’t hesitate to let us know how our foodservice experts can help you achieve success. 

Craft the best foodservice experience with Lactalis Canada Foodservice. Inspiration starts here!
MEET YOUR FARMERS
Melanie and Kevin Boldt
Pine View Farms, Saskatchewan

Meet Melanie and Kevin Boldt from Osler, Saskatchewan. They own Pine View Farms All Natural Meats, a farm to fork business that has such an amazing story to tell! Come visit Melanie and Kevin at their farm while they show us around, and talk about their philosophy for their business. Not only do they raise chickens on their property, but they also have a poultry processing facility, a food store, and an online subscription business. Pine View Farms has 134 solar panels and they achieved their net zero targets, with both the chicken farm and butcher shop operating as carbon neutral this past year.
Looking for a chicken appetizer this
holiday season?
Try these Chicken Tartlets with Cranberry Salsa. These small-bite tartlets are a stunning appetizer at any catering event! Slightly spicy cranberry salsa tastes unbelievable paired with the chicken mixture in these bites.

Culinary Federation members crack culinary creativity with Egg Farmers of Canada 

Canadian eggs took centre stage during two black box-style competitions hosted by Egg Farmers of Canada and the Culinary Federation in Winnipeg and Oakville. 
 
Chefs Dale MacKay and Matt Basile, alongside egg farmers Sandra Dyck and Tonya Haverkamp, kicked things off with an informative conversation about the work Canadian egg farmers do every day to produce fresh, local, high-quality eggs that feed communities and fuel kitchens. The discussions also highlighted how egg farmers like Sandra and Tonya operate under the system of supply management; a system that allows them to invest in new technologies and practices that help make egg farming more sustainable while upholding rigorous food safety and animal care standards.
 
Next, the judges fired up their timers and the competition began. Participants were divided into teams and eagerly opened their boxes to reveal the ‘must have’ competition ingredients, including, you guessed it–eggs! While participants inspired everyone in the room by whipping up a diverse array of dishes, it was the shakshuka and Japanese omelet that took home the prize, offering the perfect balance of flavour, texture and culinary creativity! Kudos to all who put their egg-ceptional skills to the test.
 
Visit eggfarmers.ca to learn more about Canada’s egg farmers and sustainable egg farming. Look out for seasonal egg-inspired recipes in an upcoming e-blast!