For the "A Feu Vif" version of this newsletter, click HERE
Chances are you are reading this after close to 200 chefs, cooks, and culinary partners gathered in Saskatoon for our first National Annual Conference since 2019. We are thrilled to be back in person and able to Reset, Reconnect, and Revive the Culinary Industry through networking, education sessions, product showcases, culinary competitions, and awards celebrations.

If you couldn't join us this year, we felt your absence, and we hope to have you with us next year in Niagara Falls as we celebrate our 60th year in Canada.

Our Federation family was more crucial than ever during the pandemic. Even though the last two years put roadblock after roadblock in our path, we found new ways to connect and thrive amidst them. If you are still feeling the isolating effects of the pandemic, we invite you to find a branch near you to come and connect with your culinary peers — there is a place for everyone.

Our membership has held strong throughout difficult circumstances. During these times, your national board, administrative team, and I continued to do our best to bring value to returning and new members. I wanted to share some of the ways we continued to activate the four pillars of the Federation – Education; Health & Wellness / Community Involvement; Culinary Challenges / Competitions; and Networking and Personal / Professional Development over the past year:

Federation Family Campaign
Social Media Campaign — a main CF branded video about the federation being one big family of chefs, cooks, and culinary partners. Custom local branch branded videos as well.

Family Food Culinary Competition
Students in Culinary Programs from the different regions of the country competed in a culinary knowledge bowl, with two teams - NAIT (winners) from the Western Region and Fanshawe College (runners up)from the Central Region - gathering at the National Conference for the finals. We look forward to bringing this event to the main stage in Niagara in 2023!

February Wellness Challenge
Members joined our Wellness challenge to increase their physical activity and wellness for 28 days. We tracked the activity in our Strava App Challenge Group with our Wellness Ambassador Chef Mike Pitre. Thank you to everyone who participated.

CF Apparel Fall & Spring Lines
We had our first ever Culinary Federation Branded Apparel line created, with two seasons of orders (October and April). The feedback from the membership has been very positive — and we look forward to the upcoming season!

Reintroducing In-Person Branch Meetings
Almost all branches have now re-introduced local meetings — workshops, culinary competitions, networking opportunities and local philanthropic endeavours. We are so proud of our local branches.

Online Regional Conferences
The Western Region, Central Region, and Eastern Region all conducted their regional conferences online between March and May.

Sysco Virtual Kitchen - Chefs in the Field Series
Over the last year our SVK Chefs in the Field Series has seen the following special guests — Amy Symington, a Plant-Based Chef out of Toronto; Monin Headquarters and Factories across the US; Chicken Farmers of Canada; Wanuskewin Heritage Park in Saskatoon; Prince Edward Aqua Farms; Raspberry Point Oysters; and Clever Crow Farms on Vancouver Island,

SVK Virtual Kitchen — Influencer Fridays
Weekly reviews of SYSCO products with some of our Young Chef Members - Jesse Kushneryk, Eli Cami, Brittany Failler.

Monthly Hot Off the Grill Newsletter
Monthly Member Features, Culinary Team Features, Culinary Partner Features, New Member Welcomes, etc.

National Chicken Challenge with Chicken Farmers of Canada
Monetary prizes and donations to food banks for the top three winners in September 2021. We're happy to announce that this contest will be launching again for National Chicken Month in September 2022 - first prize is $5,000 for the winner + a matching donation of $5,000 to a local food bank! Stay tuned for contest details.

Minor's Ready to Flavour Culinary Contest
Culinary Contest, featuring Minor's flavour concentrates, May/June 2022

National Day of Truth & Reconciliation Member Activation
Call to action to our membership to donate and recognize our Indigenous chefs and culinary partners. Members made Bannock and Fry Bread recipes and shared them online to encourage other chefs to take part, acknowledge the work we still must do regarding reconciliation, and donate to various organizations supporting reconciliation programs.

I would like to take a moment to recognize the efforts of Lisa Evangelos, our National Administrator, and Sue Mercer, our Communications & Conference Manager. Their support and drive to continue to improve communication and benefits to the members is a main component of the accomplishments of the Culinary Federation this past year.

In conclusion, I want to acknowledge the National Board of Directors and Local Branch Boards that have persevered throughout the pandemic to continue to connect with our Culinary Federation family. Your efforts are seen and celebrated, and we thank you for your passion and dedication to the culinary industry and your fellow chefs.
As always, the National Board, Administrative Team and I will continue to do our best to work hard for the membership in the coming year. 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
INTERESTED IN A TRULY UNIQUE CULINARY EXPERIENCE?
Don't miss COOKSCAMP 2022, September 13 & 14, 2022
in Pemberton, BC
Tickets at: www.cookscamp.ca
A Celebration of the Canadian culinary industry, brought to you by cooks for cooks, fostering knowledge, camaraderie and the sustainability of our profession. COOKSCAMP will be anchored by seminars, real-time demonstrations and practical workshops that focus on the real-world aspects of a cook’s life. From expert guidance on butchery and farm-to-table agriculture to spirited presentations and round table discussions on mental health, the future of our industry which will all culminate in a special dinner on the farm, Canada’s Largest Staff Meal. The entire itinerary is being structured by working cooks for working cooks.
Smart Responses to Smart Diners
The pandemic has created a more competent and curious diner. Spending so much time at home has heightened the knowledge of many homecooks, turning them into explorers, looking for more insight into the ingredients contained in your menus. 

To help your FOH staff bolster their knowledge and insight into their premium product lines, Icons of European Taste, offers the following talking points to help answer customer questions about Prosciutto di Parma, Grana Padano cheese, and Prosciutto di San Daniele.

How do I know these products are authentic? 
  • Each of these foods carries the Protected Designation of Origin (PDO) seal, the European Union’s guarantee of quality and authenticity, confirming they are from a specific geographical region and are created using traditional techniques that set the standard for excellence.
What makes Prosciutto di Parma PDO special? 
  • It's ancient 400-day curing process yields a distinct mild delicate taste and has a fragrant aroma naturally created from the dry air in the Apennine Mountains.
  • It is 100% natural with no preservatives, additives, nitrites, nitrates and pairs perfectly with white or lighter, fruitier red wines.
Why should I choose Grana Padano PDO Cheese? 
  • Naturally lactose free, its mild rich taste makes it ideal for charcuterie, pairing with anything sweet, like honey, apple, pear or dried fruit, as well as cured meats, olives and nuts.
What can you tell me about Prosciutto di San Daniele PDO? 
  • Only the selected thighs from Italian pigs, sea salt, and 13-months of dry curing in the microclimate (air) of San Daniele del Friuli are used in making this product.
  • Thinly sliced Prosciutto di San Daniele is delicious in a wide range of dishes such as antipasto platters, sandwiches, pizzas and salads.
The content of this promotional campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains.
As a part of our new commitment to diversity and education, Chicken Farmers of Canada has partnered with the Culinary Federation of Canada, to bring chicken to the forefront of chefs’ minds and find new eating opportunities for Canadian chicken. We also want to feature more cultural chicken dishes, prepared by underrepresented community members.
 
In June, CFC participated in the Culinary Federation Annual Conference in Saskatoon and despite Avian Influenza (AI) interrupting the chefs’ chicken farm tour, the first step in our inaugural partnership was very successful! 

Equipped with our model chicken barn and multipurpose Wheel-Of-Chicken, CFC’s interactive exhibit enabled us to speak with chefs from across the country and have great discussions centered around sustainability, environmental impact, and vegan activism.  
 
We aim to ensure that chefs and culinary experts are armed with more information about modern chicken farming, so that they can have confidence in our products, and they can help dispel any myths or misunderstandings regarding the Canadian chicken industry. 
 
Saskatchewan chicken farmer, Tiffany Martinka, took part in “The Future of Agriculture” Panel Discussion - an overview of sustainable farming. All the panelists provided great examples of sustainable practices with the chefs end-use in mind and discussed how farmers can help chefs serve food of the highest quality possible. We really enjoyed the discussion that was sparked by an engaging audience Q&A. 
 
We’re looking forward to the Culinary Federation Conference next year in Niagara, where we’ll be able to sip some fine wine, reconnect, and continue our education of the core pillars of the Raised by a Canadian Farmer brand – food safety, animal care, and sustainability. 
 
The more we educate, the more trust we gain.
Check out the amazing new STEAK AND TABLE KNIFE SET
from F. Dick!
Click the image below to order.

Free Canada-wide shipping on orders of over $100!
SAVE THE DATE
2023 National Conference
June 4 to 8, 2023
Niagara Falls, Ontario

60th Anniversary Celebration of the
Canadian Culinary Federation