For the "A Feu Vif" version of this newsletter, please click HERE.
|
|
Welcome to the June issue of the “Hot Off the Grill” Culinary Federation Newsletter!
It is hard to believe we are already halfway through 2021. As we wrapped up the month of May, over 50 branch presidents, local branch board members and designates gathered online for our second (and we hope our last) virtual Annual General Meeting. We were thrilled to connect across the country, and efficiently work through all business matters such as passing bylaw updates and voting for the 2020 and 2021 Chef of the Year. We also held an election for the position of National Treasurer. Heartfelt thanks to Mark Davie, our outgoing National Treasurer for his considerable efforts during his term. Congratulations and a very warm welcome to our new National Treasurer David Franklin from CF London as he joins the National Board of Directors for the next two years.
Before we take a summer break from monthly newsletters, meetings, and live streams we have a few very exciting things coming up this month. First, we have our third episode of our SYSCO’S Virtual Kitchen, Culinary Federation In the Field Series on June 22nd at 11am EDT with Mclhenny and TABASCO Brand Pepper Sauce. We will be travelling to Avery Island, Louisiana to tour the chili pepper fields, aging barrel room and more! Canadian Corporate Chef (and our National President) Ryan Marquis will be in attendance as well as Mclhenny representatives. Tune in live on our Culinary Federation Facebook Page.
The very next day (June 23rd) we have our highly anticipated Virtual Awards Ceremonies. Our theme this year is “Remembering & Rebuilding.” Since we were unable to host our National Conference for the past two years due to covid-19, we will be celebrating both 2020 and 2021 award nominees and recipients. We are thrilled to have our favourite emcee Rocco Paradiso on board to host us. We also have a very special and inspirational keynote speaker, Chef Michael Thrash, Simplot Foods US, that you will not want to miss. We will be streaming the awards ceremonies live from SVK’s platforml, and you will be able to tune in with a variety of options – Facebook, YouTube and LinkedIn. Details on time zones can be found below.
We hope you will have time over the summer months to rest and spend time with loved ones. We look forward to re-connecting in September with the launch of some exciting new offerings so stay tuned!
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
|
|
June 22 - 11:00 am EST
IN THE FIELD with
TABASCO
Brand Pepper Sauce
Travel with us to Avery Island, Louisiana to tour the chili pepper fields, aging barrel room and more! Canadian Corporate Chef (and our National President) Ryan Marquis will be in attendance as well as Mclhenny representatives.
|
|
Congratulations to
Chef Kimberly Brock Brown,
CEPC, CCA, AAC, recently elected PRESIDENT OF THE ACF (American Culinary Federation).
Chef Brock Brown, who is currently serving her second two-year term as Southeast Region Vice President and who has previously served 2 terms as president of her local Charleston chapter, as well as 2 terms on the ACF ethics committee, said she decided to run for president because “I wanted women to have a voice and position of leadership in the organization. I have always preached to others that when opportunities present themselves, you should take them; now I felt it was my duty to practice what I was preaching.”
Chef Brock Brown plans to focus, first, on membership engagement, both at the student level and the professional level. She also hopes to encourage more women and chefs of colour to be active and represented in ACF activities and leadership roles.
“We can and should be a diverse, 21st Century federation,” she says. “My work will focus on ways to train and mentor students, recent graduates and up-and-coming professionals. We should be grooming the younger generation to make sure their voices are heard.”
Learn more about the ACF president-elect in the ACF latest blog:
We look forward to welcoming Chef Brock Brown to Canada someday soon!
|
|
SPECIAL LIMITED TIME OFFER!
Until June 30th, Canadian Culinary Federation members get 20% off the entire Chef Works/CF catalogue!
Click HERE for the complete order guide
Promo Code: CCF20
|
|
Please join us in welcoming these new and returning members to the Culinary Federation: |
|
CF OKANAGAN
Kimberly Johnstone
CF EDMONTON
Ram Swaroop
CF WINNIPEG
Jeffery Bilous
|
|
CF WINDSOR
Bledar Garunja
Shannon Roberts
CF OTTAWA
Michael Champagne
|
|
|
INTRODUCING ....
Culinary Team Canada 2024
|
Message from Team Manager,
Chef Paul Hoag, CCC, CEC, CHT
Where do I start? Covid, covid, covid, covid. What is this thing that has upset our world as we know it? I thought as cooks and chefs we could go anywhere in the world and find work! Not anymore.
Try running a world-class national culinary team that must fly, gather in larger groups, rely on sponsorship dollars to exist, choose team members without ever physically meeting them or tasting their food, figure out when you can get everyone together to practice, as well as hoping the governing body of the event does not cancel the whole competition. Covid, covid, covid.
Well, we are figuring it out! For sponsorships, thank heavens for LinkedIn. I cold-called over 200 companies, increasing my LinkedIn contacts to over 800 in 4 months. The great thing is that the companies that responded are not just food driven companies as I had to look outside the box.
For team tryouts, we executed two across Canada using virtual formats (Zoom and Teams). We received word from across the pond that the government IS allowing the event to proceed, check mark on that very important step! When it comes to practice, again Zoom, Teams, virtual show and tells. Team members work in their homes or places of work and show it off on scheduled virtual calls.
So, like they say, there is always a way around the problems that we face. Think outside the box, be diligent, never give up and don’t be afraid to fail – it only makes you better, stronger and more knowledgeable.
|
|
|
|
Chef Rahil Rathod founded his passion for food at a very young age. Born in Gujarat, India he graduated from Hospitality Management in Edinburgh, Scotland, and had the privilege of working in one of the best five-star hotels in Dubai where he honed his culinary skills as a young cook and developed himself into a professional chef. Chef Rahil lives in Moncton, New Brunswick and is the Executive Chef at clos.
To date, Chef Rahil and his team have taken part in numerous competitions worldwide where he represented UAE and Canada and has won over 50 medals and trophies. He represented Canada at Global Chef challenge 2018 in Malaysia, where he placed Canada in the 6th position and won " Best Veal Dish" in the world. He was Team Captain of the National Culinary Team which represented Canada for the IKA Olympics in 2020 where the team was placed 8th in the world with two Silver Medals.
He is all pumped for Culinary team Canada 2024 to win Gold Medals!
|
|
Chef Jonathan Thauberger is the Executive Chef and partner of Crave Kitchen + Wine Bar in Regina, Saskatchewan. His extensive 26+ culinary career started in Vancouver, where he graduated from Dubrulle French Culinary School.
He spent several years in the Okanagan; where he saw the importance of using local products and built partnerships with producers to create dishes that highlighted B.C. wine country.
Chef Thauberger was a regional Gold Medal Plate winner in 2013 and 2015, placed 1st at the Canadian Culinary Federation National Chef Challenge 2017, previous Vice President and current President of CCF Regina Branch and a member of Culinary Team Canada, which represented Canada at the IKA Olympics in 2020.
|
|
Chef Robert Graveline started his career as an apprentice in 1997 at the age of 16 at the Crowne Plaza in Ottawa. He continued his apprenticeship with Executive Chef Judson Simpson, CMC, at the House of Commons through the Algonquin College Culinary program. He is currently the sous chef, Parliament of Canada.
Robert was named Junior Chef of the Year in 2004 with the Canadian Culinary Federation’s Ottawa Branch. In 2008 he worked for the ruler of Dubai as a Sous Chef in Versailles, Kentucky at his highness’ residence. His experience at large hotels such as the Marriott and Delta helped him gain the skills needed to compete at the IKA in 2000, and 2004 as a support member for Culinary Team Ontario where they achieved Gold medals and two 2nd place overall finishes. Robert was also a team member for Culinary Team Canada competing at the IKA 2020 in Stuttgart, Germany where the team finished 8th overall and achieved two Silver medals.
The excitement of a high-intensity work environment and the ever-changing food world is what truly inspires and influences him.
|
|
Chef Long Chang Yue is a qualified Sushi instructor, recognized to teach sushi classes by the All Japan Sushi Association and the Ministry of Agriculture, Forestry and Fisheries of Japan. He obtained his Certified Chef de Cuisine designation from Canada and Certified Executive Chef from the USA. Also awarded Worldchefs Certified Executive Chef designation.
Chef Long’s career has spanned many years of international cooking experience in China, Singapore and Japan. He started competing on the world stage in 2016, including World Sushi Cup Japan, HoFex Hong Kong and Emirates Salon Culinaire Dubai etc. receiving numerous medals. In 2018, Chef Long joined the Culinary Team Canada, which represented Canada at the IKA Olympics in 2020.
|
|
Chef Daley Solomon found his love for cooking as a young child while helping his grandmother in the kitchen. He later formalized his training at Le Cordon Bleu. Since earning his Grand Diplôme, he has worked in a variety of fine-dining restaurants and luxury hotels like the Fairmont Chateau Whistler. He is currently a Station Chef at the Parliament of Canada.
This is his second time on Canada’s National Culinary Team (he was a support member in 2020). He is very proud to be a member of the current team.
|
|
Chef Rebecca van Bommel is the Young Chef Advisor on the Culinary Federation Board and a Young Chef Ambassador on the WorldChefs Global Development of Young Chefs Committee.
She is currently working as a chef and sales specialist at C.W. Shasky & Associates as well as a chef in Amica Senior Living.
Rebecca is a graduate of The Culinary Institute of Canada and has competed in multiple culinary competitions including the 2016 and 2020 IKA Culinary Olympics, Skills Canada Cooking Competitions, and the Food and Hospitality China competition in Shanghai. Her previous work experience includes a Michelin-star restaurant in Ireland and The Castle Hotel.
Rebecca is very passionate about all things food-related and is excited and honoured to be a member of Culinary Team Canada once again.
|
|
Chef Calvin Wat's culinary career began in Toronto with Master Chef Didier Leroy, who captivated him with French culinary culture. He thus moved to Paris and honed his craft in three-star Michelin Restaurants and Parisian Boutiques, notably under Master Chefs Pierre Gagnaire and Pierre Hermé.
Chef Calvin Wat is currently the resident Executive Pastry Chef for the National Club of Toronto located in the Financial District, overseeing pastry programs for their in-house restaurants, private rooms and banquet halls.
|
|
Chef Zagros Leung began his career in Hong Kong, where it all started with Chinese and Japanese pastry foundations. His culinary journey then took him abroad to Australia and then Toronto, where he is now building his culinary career, having worked at many acclaimed restaurants and hotels. His last position was Pastry Chef of Oretta Restaurant in Toronto and competed on a world stage with a group of talented chefs.
|
|
|
|
|
|
|
