Summer 2015 Issue

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Summer is here, bringing record heat in Vancouver. Summer is a time to take time for ourselves and prepare for September.

The Newfoundland chefs did not disappoint the CCFCC and delivered a great conference.The food, fun, and educational sessions lived up to their billing. The competitions in Newfoundland were amazing and I congratulate all the competitors on a job well done. I would like to welcome all the new national board members, and look forward to working with you all over the next two years to grow our association.  I would like to thank all the people who help put on this conference and made it a success.

The CCFCC has quite a bit to celebrate in the recent quarter. To start, Chef Tobias McDonald is now the second Canadian Master Chef, along with Chef Jud Simpson.  It was a long and hard time for both of them to achieve the highest standard for Canadian chefs.  Kudos to the two of you.

Chef James Olberg & Chef Trevor Ritchie competed in Singapore recently where they were awarded a gold medal and they took second place overall. Thank you to both of you for keeping the CCFCC on the map around the world.

Chef Olberg is beginning his quest as the next CCFCC Bocuse D’or competitor, and we are behind him and wish him all the best.

The CCFCC national team is beginning to prepare for the culinary Olympics in Germany and have done fundraisers to make sure the team will be able to compete at this high international level.

Along with that, the CCFCC junior team Canada will travel to Orlando at the end of July to compete head to head against the ACF junior team, in order to prepare for Germany and the new rules that have been implemented in the Olympics.

I have taken a step back from traveling for the next while so Chef Ryan Marquis & Chef Jud Simpson will represent the CCFCC in Orlando at the ACF conference. I will miss our ACF family but we will be well represented there.

The junior culinary exchange is well on its way to becoming another memorable experience for the four CCFCC juniors chosen to take part in this amazing experience. The two chapters in Saskatchewan have put together a great program and it will be a once in a lifetime experience.  We wish them all a good time & happy travels. 

Chef James Hutton, as always, is working on the CCI with gusto. He is in talks with more colleges across the country to implement the CCC program. The vision is to be able to have schools across Canada offer our programs.

I would once again like to thank all the CCFCC partners for their support of our association. Without you we could not do what we do as an association.

I would personally like to thank the CCFCC outgoing board members for your service & support during your terms on the national board. You have given your time & soul as volunteers to the association. You have made the federation the best association in the country for chefs.

We are a volunteer association, so as members it is important to get involved in your association on a local, regional, or national level. Attend a meeting and  show your support.

Please, if you have ideas, reach out to the national board. Let us know how we can help. We are here for our members.

Happy Cooking!

Living the dream,  Don