CCFCC Fall 2013 Magazine

    
 
 
 
 
 

 

 

 

 

 

 

 

After a two-year absence, I’d like to introduce the new Mise en Place to our members. We have found a publisher who understands our needs, so I would like to welcome our Publisher, Pierre Little, and his Editor Amy Jeanroy and team to the CCFCC family. 

It’s been a busy two years for the federation on a local, national, and international stage. Our membership has seen steady growth because local chapters have been participating in various charity and chapter events in their communities, making the CCFCC a recognizable brand. 

On a national level, we’ve put on two great conferences and seen the federation mark its 50th anniversary. The CCFCC educational branch, the CCI, has seen an increase in the number of CCC candidates graduating as well as our first Canadian master chef (CMC), Chef Judson Simpson. 

Internationally, we are coming off a successful competition schedule with a fourth-place showing for our senior national team at the IKA Culinary Olympics in Erfurt, Germany. Our junior culinary team has participated in many competitions around the world, bringing home a variety of medals from each competition. Our Bocuse d’Or candidate, Chef Alex Chen, had a great showing at what many chefs consider the toughest culinary competition in the world, staying in the top 10 by placing ninth. 

The national office is in the exceedingly capable hands of Chef Roy Butterworth, who is our new Executive Director. The board of directors have formed strong relationships with a variety of new corporate partners while strengthening existing ones. One of the most successful partnerships is with Saputo, who has been the corporate partner with the CCFCC for the junior members in the form of a culinary exchange. Last year, the Okanagan chapter hosted four junior chefs for two weeks, exposing them to all that “Napa North” has to offer. This year, four junior chef members went to Prince Edward Island for two weeks of oyster harvesting and cheese making as well as participating in the a yearly local fundraiser, the Village Feast with Chef Michael Smith. With the overwhelming success of this program, we are exploring international opportunities to expand the junior culinary exchange with other WACS countries. 

Moving ahead, your board is looking for ways to increase the value of your membership with additional benefits like the recently offered insurance packages as well as corporate rates at Delta Hotels. Other endeavours include signing additional corporate partners and more educational professional development offerings. 

As always, I encourage you to go to your local chapter meetings and to engage in your communities. The CCFCC is only as strong as your participation. With next year being an election year, consider running for a national board position. I can assure you that you won’t be bored! And remember to share your stories – with Mise en Place, we have an excellent venue now to do just that. 

 

Living the dream, 

Donald Gyurkovits

President, CCFCC