For the "A Feu Vif" version of this newsletter, click HERE
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Welcome to the March issue of the “Hot Off the Grill” Culinary Federation Newsletter!
We are well on our way to longer days and warmer weather! Spring is officially in the air, and we hope it finds you inspired and energized.
Since our mental health and addictions awareness program that we offered alongside Dean Anderson in the midst of the pandemic, we have been searching for another helpful resource to offer our membership in the vein of psychological wellness. In partnership with Not 9 to 5, we are thrilled to offer our membership a discounted access to CNECTed. CNECTed is an online, self-led certification program focusing on harm reduction practices, psychological safety and support skills to address mental health and substance use challenges. CNECTed provides tools that employers and employees can start using right away to improve workplace mental health and decrease stigma. This program will be available to Culinary Federation members for the discounted price of $39.95 - using discount code CF15OFF.
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We are eagerly anticipating our 60th Anniversary Annual Conference Celebration where we will be “Building the Future from a Strong Foundation.” Thank you to everyone who has registered already, if you haven’t had a chance to visit the new conference website, be sure to head on over to https://culinaryfederation.swoogo.com/cf23
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Early bird registration prices close March 31st, and our discounted room rate at the Marriot on the Falls closes May 3rd, so don’t delay in making your plans to join us in Niagara Falls this June.
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Coming up next week on March 31st at 3pm EST, we have Christine Couvelier from TRENDI joining us for the next episode of Chefs In the Field on the SVK Network. Christine is one of our keynote speakers this coming June in Niagara Falls, so don’t miss this sneak peek. You can tune in on YouTube, Linked In and Facebook.
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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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WHAT IS LABNEH? Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern Cuisine.
If you are currently working with/serving labneh in your operation, please contact sue@stepinmarketing.ca to participate in a research project.
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Wondering how the recent ban on single-use plastics will affect your business? Luckily, there are plenty of opportunities for you to shift towards more eco-friendly alternatives that can benefit both your business and the environment.
During a recent episode of the SVK Media Network podcast, experts Dale Quadros from Sabert Corporation and Sherry Cuthbert from Gallimore Products discussed the implications of the ban for the foodservice industry and the alternatives businesses can adopt to comply with the new regulations. They stressed the importance of the ban and the need for businesses to adopt eco-friendly alternatives, such as compostable utensils and biodegradable food containers.
By making these changes, you'll not only be doing your part to protect the environment, but you'll also be appealing to customers who are increasingly concerned about sustainability. Many consumers are willing to pay more for eco-friendly products and services, so this can also be a great marketing opportunity for your business.
Don't miss out on this informative and engaging episode! Click here to listen to the SVK Network Podcast and learn more about the ban on single-use plastics in Canada.
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Hello Culinary Federation members!
We are excited to showcase our newest launch this month: Cracker Barrel Pizza Mozzarella 19%. This 2x2.7kg shred comes in a case of 4.
Since 1954 Cracker Barrel has crafted premium natural cheese offering quality, convenience, and versatility.
Enjoy the benefits of ready to use formats as the pre shredded profile can be used directly with minimum prep time and easy portioning. Did you know that shreds are the top choice of formats used by Canadian foodservice professionals?
Our newest launch also adds premium pizza mozzarella to our existing lineup of Cracker Barrel products. This Italian style pizza mozzarella cheese is produced from fresh, high quality, pasteurized milk. High quality standards and craftmanship result in a semi hard white cheese with a mild delicate flavour. Enjoy applications in snack foods, prepared foods, pizzas, Italian style dishes, and many other menu items. This 19% Cracker Barrel Pizza Mozzarella is also made with 100% Canadian milk and holds a Halal certification.
In addition to Pizza Mozzarella, Cracker Barrel proudly offers cheddars (mild, medium, old, marble, extra old), MJ, Swiss, Parmesan, Asiago, Romano, Brick, Gouda, and Havarti in multiple different formats including blocks, portions, slices and grated! There is surely a product for every menu with Cracker Barrel.
Take a look at our WEBSITE to learn more about Cracker Barrel, its portfolio and recipes to inspire usage!
Please reach out to your Lactalis Canada Foodservice team for any details and to request your free sample today!
Craft the best foodservice experience with Lactalis Canada Foodservice. Inspiration starts here.
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Interested in joining a Lactalis Dairy Advisory Panel?
Click the link below:
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Interested in having a Lactalis representative attend a local branch meeting? Click the link below: |
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Icelandic food culture and New Nordic Cuisine
Sustainable production and Icelandic food consumption
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Sustainable production has long been a part of Icelandic cuisine. In fact, it has often been a vital part of life in a country that did not systematically import food products until the 20th century. Age-old traditions such as sour meat, rotten, fermented and salted fish, and pickled vegetables were crucial to preserving foodstuffs before refrigerators, freezers and other modern methods of food storage were adopted in Iceland.
Therefore, it can be said that sustainable food production, and the methods of Nordic cuisine, has always been a part of Icelandic society and culture. The emphasis on local and seasonal ingredients, once a necessity, was revived by a group of twelve Nordic chefs – including food activist Claus Meyer – who wrote the Manifesto for the New Nordic Kitchen in 2004. The writing of the manifesto was a look into the past, at the methods and culinary traditions of our ancestors.
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Over the years, Iceland has increasingly adopted this unifier of Nordic food culture, called “New Nordic cuisine.” The tradition revolves around sustainably adapting to the conditions of local surroundings and combining ingredients, cooking methods, and history to create new, exquisite dishes in a sustainable and environmentally friendly manner. New Nordic cuisine emphasizes purity and food products inspired by culinary traditions and methods of the past and reflects the changing seasons.
New Nordic cuisine has also been used to introduce local, natural, and seasonal ingredients as the basis of new dishes, both in restaurants and in peoples’ homes. Several Icelandic restaurants have embraced the philosophy of the movement, including the restaurants Dill (run by chef and owner Gunnar Karl Gíslason) and Slippurinn (run by chef and owner Gísli Matthías Auðunsson). Both chefs are advocates of New Nordic cuisine, and their restaurants reflect the movements’ values by emphasizing local and sustainable food products.
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Outstanding companies sustainably producing food in Iceland |
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In recent years, there has been a growing consciousness in Iceland around the importance of sustainable food production, which has resulted in a boom of innovation where the use of renewable energy, environmental considerations, purity, and freshness are viewed as key components of the production process. Wasabi grown in greenhouses, farm-raised Arctic char, and grain production are just a few examples. By utilizing characteristics particular to the Icelandic landscape, such as using geothermal energy to heat greenhouses, these food producers reflect the philosophy of the New Nordic movement and represent ways of living more sustainably. |
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