For the "A Feu Vif" version of this newsletter, please click HERE.
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Welcome to the January issue of the “Hot Off the Grill” Culinary Federation Newsletter!
We hope this message finds you all happy and healthy as we kick off another new year. We hope you were able to have a restful and reflective holiday season. The Culinary Federation and its members stand together hopeful for the opportunities that 2022 will bring us all.
We are excited to report that the 2022 CF National Conference registration website is in its final stages of production and will be launching February 1st! Stay tuned for more details.
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Thank you to everyone who has already renewed their membership for 2022.
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Did you know that February is the shortest and coldest month of the year? February is also Heart Month - a time to reflect on the importance of our cardiovascular health, to educate ourselves on how we can live a healthier lifestyle and a time to be more intentional and engaged in our physical health.
The Culinary Federation administrative team is putting together a Culinary Federation February Wellness Challenge – a fun interactive physical activity opportunity for our members to engage in over the month of February to encourage physical wellness, mental wellness and federation family camaraderie.
Over the month of February we invite our membership to commit to a physical activity challenge of your choice. Want to walk 5, 10 or 15,000 steps a day? Want to do 10, 20 or 30 push ups every morning? Take the dog for a walk every weekday? It’s up to you! Pick your challenge of choice, announce it on social media – tagging us accordingly – and we’ll join together to encourage each other and keep each other accountable. Track your progress along the way, and let’s have fun together while we take care of our bodies. We have created a Challenge Group on the FREE Strava App for you to join and track your progress. Download Strava Here and search
“CF February Wellness Challenge”!
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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,
Ryan Marquis
National President
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Looking for ways to meet the growing demand for plant-based menu ideas?
Forward Food is an innovative culinary resource program run by Humane Society International/Canada that is aimed at getting more plant-based options on menus across the country. This program helps the food industry and foodservice professionals meet the growing demand for plant-based options among consumers. Best of all, Forward Food's services and supports are offered free of charge.
The program runs trainings and workshops, provides culinary demonstrations, assists with recipe and menu development, offers guidance for marketing, and attends or hosts educational events. By working with chefs, dietitians, and other professionals at higher education institutions, health-care facilities, restaurants, retail outlets, and other food businesses, Forward Food helps change our food system for the better.
In exchange for these services, Forward Food asks that partners make a meaningful commitment to helping build a better, healthier, more sustainable food system by signing the Forward Food Pledge, a commitment to transition 20% of their current menu offerings to plant-based. Forward Food works with its partners to achieve their plant-based goals at every step in the process.
An additional benefit to signing the Forward Food Pledge is free and unlimited access to the Forward Food On-Demand Culinary Training. This video training series provides in-depth cooking lessons on many plant-based cooking ingredients and techniques, including: plant-based proteins, cheeses, sauces, baked goods, and more. As an on-demand training, these videos can be watched, paused, and rewatched at your leisure.
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Layers Above The Competition.
There is a reason ProfBoard cutting boards are used by professional chefs and food enthusiasts world-wide – it's the multi-layers of kitchen smarts built into their brilliant design. Produced in Germany and Denmark since 2006, ProfBoard produces robust, warp-resistant cutting boards made from food safe materials that feature replaceable cutting surfaces.
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One Cutting Board, Many Tops.
ProfBoard cutting boards save you money long term, all thanks to the ‘click system’ - a creatively integrated design feature that allows you to replace the cutting surface by pulling away a top-layer sheet, and 'clicking' a new one back into place. This not only ensures optimal hygiene, but also preserves the life of your cutting board. When the top sheets become scratched or soiled over time, you simply replace those sheets at minimal cost, instead of replacing your entire cutting board. Brilliant!
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The replaceable cutting surface sheets are available in various sizes and are colour coded for food safety requirements.
The impressive ProfBoard product line also features quality carving and chopping boards, designed for integrated use with the ProfBoard 'Series 270' cutting boards.
Learn more about this innovative and exciting product line at:
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Please join us in welcoming these new and returning members to the Culinary Federation: |
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CF LETHBRIDGE
Amanda Kawchuk
Stephen Klassen
CF EDMONTON
Dawn Hand
CF CALGARY
Michael Banks
CF SASKATOON
Justin O'Reilly
CF TORONTO
Jessica Urzua
Onur Celik
Trupal Patel
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CF OTTAWA
Michil Samra
Rachel Ritchie
Mohsin Bakth
Hawa Alzain
Ernie Mcintyre
Guljahan Begum
Margine Quintanilla
Idris Abdurhaman
Desta Hagos
Erica La France
Calvin Basker
Dylan Foubert
Casey Pink
CF MEMBER AT LARGE
Robert Cassels (Victoria)
George Melwin (Kelowna)
Peter Boateng (Ottawa)
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YOUNG CHEF OF THE MONTH ....
Geno Alexis M. Bornea, CF Toronto
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I took my bachelor’s degree in Hospitality Management, majoring in Hotel and Restaurant Management at Davao City, Philippines (2011-2017). This is when I became interested in cooking. I have joined various local and national cooking competitions, which has made me more motivated and wanting to gain more knowledge in cooking.
After I finished my degree in Hospitality Management, I applied for an Internship in the U.S. as a Line Cook in a Pub and Golf Club where I gained and enhanced my cooking skills, knowledge, and experience. When my contract expired, I returned to the Philippines and applied all that I had learned as a shareholder in a local bar and restaurant business, which definitely had its ups and downs. While I was in the restaurant business, I also had a part time job as a Line Chef and Humanitarian Volunteer Chef.
Eventually, I decided I wanted more experience so came to Canada and enrolled in the Culinary Arts program at Centennial College, Toronto. While attending school, I had a part time job in a retirement home as an assistant cook, and have recently been promoted to cook.
I complete the Culinary Arts program this winter and am determined to apply the knowledge, skills, and experience that I have acquired from my mentors and colleagues at Centennial College. I am also excited to join the Culinary Federation that has a diversified culture where you can learn many things, especially in the culinary world.
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CHEF OF THE MONTH ....
Vish Mayekar, CF Vancouver
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Vish Mayekar is a Chef originally from Mumbai, India, who is now grateful and proud to call Canada home. With a decade plus in the Culinary industry and proud graduate of Niagara College, Ontario, Vish is now the head Chef at Pepinos Spaghetti House & Caffe La Tana.
Vish is a proud member of the National Culinary Olympic Team Canada and is looking forward to representing Canada along with his team on the world stage over the next few years.
Chasing his wine education dreams, Vish pursued his WSET level 2 in early 2021 and currently is the Head Chef of a newly opened wine bar in Vancouver - Caffe La tana - as well as the popular Italian restaurant - Pepinos Spaghetti House.
Prior to that, Vish showcased his love for the local produce of the west coast as well as his passion for wine, as the Co-Chef at The Fitzpatrick Family Vineyards in Peachland, Okanagan Valley.
His obsession for food & travelling has also earned Vish a role as the Executive Chef and Culinary Program Director at The American Pavilion where he delights the pallets of the world's film and entertainment industry during the annual Cannes Film Festival in the South of France.
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Please take a moment to acknowledge the passing of this chef, and dedicated member of the Culinary Federation:
Chef John White (CF Edmonton)
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