For the "A Feu Vif" version of this newsletter, click HERE

Welcome to the November issue of the “Hot Off the Grill” Culinary Federation Newsletter! We hope this message finds you staying healthy and gearing up for the holiday season!  Last week our members received instruction on renewing for 2023. Thank you to all the members who have renewed your membership already! This year we are using membership renewals as an opportunity to update our member database. You’ll notice an extra step in your renewal process to update the current information that we have on file. Thank you for your attention to this and patience. Please make sure we have the correct mailing address, email address, phone # and branch information on file for you, so that we can serve you and deliver your membership benefits as efficiently as possible. Don’t forget that anyone renewing by December 31, 2022 will also be entered into a draw to win one of two National Culinary Federation Conference Registrations for our 60th Annual Conference in Niagara Falls, June 4 – 8, 2023. If you are not already following along on our Social Media Platforms, now is the time! Click the links below and follow us!

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Over the past couple of weeks and into December, we are hosting a number of chef take overs on our Instagram account. We have had the honour of having Chef Brittany Failler from CF Saskatoon, Chef Rahil from CF Vancouver and Culinary Team Canada, and Chef Tina Tang from CF Okanagan and Culinary Team Canada sharing their culinary journey and how the Culinary Federation has played a key part in that journey. It has been a lot of fun to watch what they get up to during a “day in the life”. Stay tuned for who will be next and be sure to follow along.

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

For anyone needing a refresher on all of the benefits of membership in the Culinary Federation, see the following summary. You can also click one of the links below for a "How to View Member Benefits on the CF Website" training video: Desktop How To Video Mobile How To Video

Enhancing Your Dishes: Preparation & Serving Methods Using Prosciutto di Parma

In a three part newsletter series, Prosciutto di Parma will educate, inspire and provide tips on how to incorporate and use this iconic ham in dishes and menus. In the second edition, Prosciutto di Parma focuses on how to store, handle and slice this one-of-a-kind ham.

The palates of today’s diners are seeking out authentic, savoury satisfaction that cured meats like Prosciutto di Parma provide. As diners have developed a more sophisticated palate and gained more experience with food authenticity, they are looking for these products at retail or when perusing menus. It also continues to provide more opportunity for chefs to elevate their menus and dishes.  So how do you use Prosciutto di Parma to bring your dishes to another level? Highlighted below are methods on how to prepare and slice with Prosciutto di Parma, as well as how to purchase, store and handle this 100% natural ham from Italy.

Purchasing Most Prosciutto di Parma legs are sold deboned, aged for at least 400 days and up to 30 months. It may also be sold pre-sliced and packaged. Bone-in legs are also sold, most of which are hand - sliced to order or at food service destinations. With an average portion of 1 ounce (equivalent to 2 slices), a 15 pound leg will serve over 200 guests.

Cleaning & Preparation  Remove the ham from its Cryovac packaging. Wipe away any grease from the leg. Be careful to cut away only the skin of the area you plan to slice, making sure not to trim away too much of the fat to avoid impacting the flavour and your bottom line. Look to use the skin and fat in stocks and to impart flavour respectively. Prosciutto di Parma is meant to be served with a ring of fat around each slice.

Storage & Handling  A boneless Prosciutto di Parma can be stored in its vacuum pack up to 12 months, refrigerated at 4℃ - 5℃ (40 ̊F to 42 ̊F). Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration for up to 40 days. Freezing is not recommended. After slicing, cover the cut surface tightly with plastic wrap and refrigerate. Make sure in between use that the cut surface is covered with plastic wrap or tin foil.

Slicing Unless directly specified, it should be sliced paper thin – no more  than 1/16th of an inch. Ideally, it should be translucent when held up to light. NEVER slice Prosciutto di Parma with the skin on it.

For more information and training on how to store, slice and serve Prosciutto di Parma, visit https://www.prosciuttodiparma.com/en/recognizing-parma-ham/

In next month's newsletter, Prosciutto di Parma will focus on how to serve and cook with this delicate ham, as well as provide holiday recipe inspiration.

The Culinary Federation is pleased to introduce the SAVE Mobile Plans program for our members, taking the hassle out of dealing with mobile carriers. Powered by Rogers and operated by Sydian Group, competitive invoice comparisons show 20-50% savings on mobility plans.  Click below (or email sydian@vestanetworks.com) to try out the Cost Calculator, enabling you to see the exact cost for your new plan and phone! Additional discounts are available for new to Rogers activations of more than 5 mobile plans.

www.culinaryfederation.ca

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