For the "A Feu Vif" version of this newsletter, click HERE
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Welcome to the January issue of the “Hot Off the Grill” Culinary Federation Newsletter.
We hope that you were able to have a restful and reflective holiday season and are happy and healthy as we kick off another New Year. The Culinary Federation and its members stand together optimistic for the opportunities that 2023 will bring to us all.
We are excited to reveal the 2023 Annual National Conference logo and theme:
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The registration website is in the final stages of production and will be launching by the end of January.
We are counting down the days until we gather again in Niagara Falls this June! To commemorate the 60th Anniversary of the Culinary Federation in Canada, we will be honouring the foundation our members have created AND celebrating the future we are building together.
Our program will include on-trend education, interactive culinary experiences and adventures, connecting and networking whilst exploring the culinary bounty of the Niagara region.
Home of the legendary waterfalls, Niagara Falls is notorious for its natural wonders, luxurious accommodations, top-notch entertainment and world-renowned culinary scene. The Niagara region culinary landscape has evolved into one of the main draws for the destination. Come sip and savour your way through the critically acclaimed, locally inspired farm-to-table dining options, award-winning wines, craft brews and spirits to experience the best that the region has to offer.
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Thank you to everyone who has renewed their membership for 2023. If you go to www.culinaryfederation.ca and login, you should be prompted to renew. For a refresher on the step by step instructions, click HERE. If you need further assistance, please contact our National Administrator Lisa Evangelos at admin@culinaryfederation.ca.
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We kicked off 2023 with a very exciting SVK “Chefs in the Field” episode on January 19th announcing a new partnership! If you weren’t able to tune in live, be sure to watch the video with Jay Ashton, Lisa Evangelos, Chef Kamilla Seidler from Denmark and Per Unheim from the Embassy of Iceland in Ottawa HERE and see the article below for more information about this exciting collaboration with the Nordic Council.
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
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Hello Culinary Federation members! Happy New Year 2023.
To kickstart the year, we wanted to discuss all things cheese!
Lactalis Canada Foodservice is proud to offer cheese brands that both you and your customers know and love. With a foodservice focus, these brands are sure to provide exquisite back of house solutions and taste with the ability to fit into any menu.
Let’s jump into brands, types, formats and the cheese segment as a whole!
Our 10 cheese brands include: Galbani Professionale, President Professionnel, Cracker Barrel, Black Diamond, Balderson, P’tit Quebec, Black Diamond Cheestrings, Mozzabene, Racolli and Clover Valley.
With our assortment of cheese types comprising of pizza mozzarella, over 8 kinds of cheddar, parmesan, feta, curds, brie, gouda, swiss, asiago and many more, we hope you find a type that suits you and your menu.
We seek to provide a variety of formats to ensure ease in back of house, reduce wastage and solve industry demands. What fits your menu best: shreds, blocks, crumbled, curds, diced, grated, portions, or slices?
When looking at the cheese segment as a whole in Canada, it showed strong growth in 2022 with an increase of 13.4% as presented by Direct Link data. The top trends of 2022 were (1) Spicy flavours (although it is entering its mainstream phase, it is still loved by many), (2) Gouda (an up and coming cheese) and (3) Ethnic flavours like Korean and Middle Eastern (currently in its early stages but ripe for success).
Please take a look at our website (lactalisfoodservice.ca) to learn more about our brands, our cheese portfolio and recipes to inspire usage!
We are keen to offer support to the foodservice industry as we enter 2023. Whether it is market trends, menu ideas, or innovative offerings, please let us know how our foodservice experts can help you achieve success.
Craft the best foodservice experience with Lactalis Canada Foodservice. Inspiration starts here!
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Immerse Yourself in
New Nordic Cuisine in 2023
By: Per Unheim, Head of Public Affairs and Trade, Embassy of Iceland in Canada
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The five Nordic countries of Denmark, Finland, Iceland, Norway, and Sweden are excited to be partnering with the Culinary Federation this year to raise awareness of New Nordic Cuisine, how it has evolved over time, and how sustainable food production methods – such as growing climate-friendly ingredients and shifting to circular and bio-based economies – play a role in mitigating environmental degradation and climate change.
Through a series of initiatives being rolled out in-person, in-print, and online between January and June 2023, Nordic culinary experts and representatives will be engaging with CF members and Canada’s broader culinary community to demonstrate New Nordic culinary techniques, ingredients, and food production practices. Throughout, they will also be underlining the importance of women’s equal representation in the culinary sector.
Kicking things off and airing online between January and May will be a set of six Nordic-themed episodes of Sysco’s “Virtual Kitchen: Chefs in the Field” program. Through this series, viewers will deepen their understanding of the New Nordic Food Manifesto and gain insights into topics such as land-based Arctic Char production in Iceland, Finnish approaches to growing seasonal vegetables, and plant-based diets in Denmark.
Leading up to the CF annual conference, readers of Hot off the Grill can also expect to hear from leading Nordic culinary experts on sustainable production and food preparation methods. For example, Arne Sorvig, Director of the Norwegian Gastronomy Foundation, will share insights from his organisation’s Food Lessons Project, which has sought to integrate old Norwegian culinary techniques into a modern context.
The main event in this partnership, however, will take place at the CF annual conference from June 4 to 8, 2023. There, at least 15 delegates representing the five Nordic countries will descend on Niagara Falls to lead a deep dive into New Nordic Cuisine and sustainability. Over the course of this event, Nordic activations will include food stations at the opening reception showcasing cuisine from each country; a menu item designed by a Swedish chef; Nordic-themed exhibits at the conference’s Showcase Day; a panel discussion featuring Nordic experts on the topic of sustainable production and consumption; and a breakout session focused on New Nordic Cuisine-inspired culinary practices in Finland.
We hope to see you online or in person over the coming months as we explore all things New Nordic Cuisine. Until then vi ses, sjáumst bráðlega, nähdään pian, and farvel for nu!
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Prosciutto di Parma: Hand-Carving Challenge Brought Out the Big Knives! |
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On November 14, 2022, Oakville’s C.W. Shasky played host to the monthly meeting for a selection of CCF branches from the GTA. As part of the meeting, Prosciutto di Parma Brand Ambassador, Chef Roberto Fracchioni, delivered an insightful presentation about the history, production and profile of this unique Italian delicacy. He also laid down a challenge for every chef in the room to hand carve the perfect slice of the 100% naturally cured ham. |
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Chef Roberto’s tips for the would-be competitors included serving and carving Prosciutto di Parma at room temperature and making their slices paper-thin. He also instructed them to ensure the band of fat around each slice was not removed, as this contributes to its balance of flavour and texture.
Of the more than 10 volunteers who took up the challenge, each applied their own unique approach to delivering a balanced slice of Prosciutto di Parma, no more than 1/16 of an inch thick. Some applied short cuts, others long slices while still others used a single-handed approach versus those who pressed a finger to the tip of the knife’s flat edge to add a bit of pressure to the process.
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As each competitor set their blades to the prosciutto, a hush, reminiscent of the 18th hole at Augusta, fell upon the gathered crowd. However, in the end it was Emrah Ozkan who took the grand prize, walking away with a personal Prosciutto di Parma prize pack.
As not every cut was a winner, the still delicious slices from the runners-up became part of a selection of handcrafted pizzas created on site in the C.W. Shasky test kitchen and topped with Lactose Free Pizza Mozzarella donated by Lactalis Canada Foodservice, for this event.
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Thank you to all our competitors. We look forward to another challenge soon!
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