CCFCC - Edmonton:

Recent Events

CCF Edmonton branch celebrated the holiday season with our annual festive dinner at the Shaw Conference Centre on December 8. Almost 200 members, friends and family came together to enjoy each other’s company and a fabulous buffet. Thanks to Krystal Bressmer who entertained us on the piano, to Oceanfood Sales for their donations and to our Junior Rep, Theresa Baxter, who created the festive centrepieces. And, on behalf of the Board of Directors, best wishes for the New Year.


News & Highlights

  • Scholarship Opportunities for Juniors

    – There are three. First, CCF Edmonton annually awards two scholarships to NAIT students; one to a 2nd year culinary arts diploma student and one to a 3rd year apprentice cook. This year we are pleased that the scholarship amounts are $1,000 each. The deadline for applications is March 31, 2015.
    Download the application form

    The third scholarship is awarded by the National CCFCC. The amount is $500. The deadline to apply is February 13, 2015.
    Download the application form
  • CCI Program News

    – The next program will run at NAIT in September 2015. If you would like to know more about the CCC certification process, contact John Bond by email at The Canadian Culinary Institute's website is an excellent resource for culinarians wanting to take the next steps. Visit to learn more .about the Certified Chef de Cuisine, Certified Working Chef and the Certified Master Chef programs.

Upcoming Events – January and February

We encourage you to get involved in your Branch activities, participate, and be part of our community! It is one more tool to help you grow professionally.

  • Molecular Gastronomy Workshop – January 12, 2015

    Are you intrigued with Molecular Gastronomy? This is your chance to learn about the scientific world of food. See how you can use scientific food equipment such as the Pacojet, thermal immersion circulator, Thermomix, chamber vacuum sealer, anti-griddle, atomizer and more. Learn to apply a variety of interesting ingredients to create chemical reactions that make food fun - things like liquid nitrogen, agar agar, Xantham gum, gum Arabic, lecithin and much more. To reserve your spot, please call the office at 780-475-2433 or email
  • Modern Confections Workshop – February 9, 2015

    Sweets for your sweet! This is your chance to score major 'brownie points' with handmade chocolates and truffles at the Modern Confections Workshop. Details and location TBA. To reserve your spot, please call the office at 780-475-2433 or email

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