Recent Events

Chef Simon Smotkowicz leads a very full workshop about charcuterie Apparently charcuterie is a hot topic these days. Forty excited and enthusiastic members attended Chef Simon Smotkowicz’ workshop on pate and sausage making. The group learned how to make pate de champagne, chorizo and dry sausage from grinding the meat to filling the casing and all the steps in between. An added bonus was sampling the product Chef Simon had previously prepared. The group took home samples and recipes. Many thanks to Simon’s Executive Sous Chef, Guadalupe Ratcliffe for her very capable assistance. More Photos……

News & Highlights

• CCF Edmonton Elections 2012

  –The National association’s website has been revamped, renewed and refreshed. It has a new look and is much easier to navigate. Spend a few minutes cruising the sight and let them know what you think. www.ccfcc.ca

• CCF Edmonton Elections 2012

  – This is an election year for our Branch. We are looking for committed and enthusiastic members to step forward to continue the work of the outgoing Board of Directors to make the Branch relevant and exciting for its members. All Board positions are available.
  
  Please let our President, Simon Smotkowicz know if are interested or would like more information (780) 917-7617 or president@edmontonchefs.ca.

• What’s Cooking Newsletter - shopping local for fresh talent

  – Our current editor has decided she’s passed her ‘best buy’ date, so our branch newsletter needs a new editor. What’s in it for you? An excellent way of…creative expression away from pots and pans, sharing, and developing, your non-cooking talents, staying in the know and networking with others, contributing meaningfully to branch communication. Bonnie will still be on hand to help gather content, but you’ll take the lead on pulling it all together and presenting it on the page. Got some ideas for a new feature or column, a redesign? Your fresh approach and creativity are welcome! You’d be a terrific What’s Cooking editor if you… like to play with words and pictures, •know your way around desktop publishing, have an interest in branch happenings and other chefs, think it’s important for members to connect through the newsletter, will give attention and commitment to the quarterly publishing schedule (February, May, August and November). Don’t let your talent sit on the shelf!
  
  Please let our President, Simon Smotkowicz know if you’d like to volunteer as our newsletter editor: (780) 917-7617 or president@edmontonchefs.ca.

• High School Culinary Challenge – 5th Edition

  – Once again, 3-member teams from 13 Edmonton and area high schools will compete at NAIT to win the CCF Edmonton High School Culinary Challenge. On February 4, 2012, the teams will prepare a 3-course meal for six in 3 hours. All competitors have the opportunity to apply for up to three full apprentice scholarships at NAIT.
  
  This year our first scholarship apprentices graduate and will be honoured and celebrated at the Awards Lunch which will be held at the Shaw Conference Centre on March 7, 2012. Please support this worthwhile project by joining us for lunch. Tickets are $30 each (incl GST) Call 780-475-2433, or email admin@edmontonchefs.ca to order yours or download the form here.

• Scholarship Opportunities for Juniors

  – Each year the National association awards a $500 scholarship to a Junior member. The deadline for this application is February 7, 2012. Click here to download the application form. In addition, CCF Edmonton is offering two scholarships for our Junior members – one for the 2nd year Diploma students and one for the 3rd year Apprentice students. This year the scholarship amount is $600 each. The deadline for applications is March 31, 2012. Click here to download the application form.

• Outstanding Member of the Year Nomination

  – Each year CCF members have the opportunity to nominate and vote one of their own to receive this award which acknowledges and celebrates a chef member who has made a significant difference to the association and the profession of chef through their work and commitment. Nominations will be accepted until the March 5, 2012, meeting and voting will take place at the April 2, 2012, meeting. Click here to download nomination form.

• CCI Program News

  – Our fourth group of candidates started work on the Certified Chef de Cuisine program at NAIT in September. We wish them good luck with their studies. Please contact John Bond by email at membershipdirector@edmontonchefs.ca. for information about the NAIT program. Visit http://www.ccicc.ca/ to learn more about the Certified Chef de Cuisine, Certified Working Chef and the Certified Master Chef programs.

Upcoming Events — February and March

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.

Ordinary to Extraordinary Workshop – February 6, 2012

Join us for our Ordinary to Extraordinary workshop. We will show you techniques on how to transform your dishes from blah to ta-da! You’ll learn how to spruce up your dishes by making compound butters and preserves while you kick it up a notch with herbs, spices, rubs and sauces. Your plate will never be boring again! To reserve your spot, please call the office at 780-475-2433 or email admin@edmontonchefs.ca

Fruit Extravaganza (Juniors Only) – February 13, 2012

Join NAIT's Stanley Townsend for our Fruit Extravaganza workshop. Have you ever seen fancy fruit carvings at a buffet and wondered how they do that? Stanley Townsend will show us how to create a few masterpieces using melons, strawberries, pineapples, oranges and other fruit. We will learn how to make a buffet line or platter more eye-catching. Email your Junior rep Mallory Bowes (juniorsrep@edmontonchefs.ca) or Chris Bradshaw (juniorsrep1@edmontonchefs.ca) to reserve your spot.

Dinner Meeting – March 5, 2012

Our first Branch meeting of the year will be held at the Alberta Teachers’ Association Barnett House, 11010 – 142 Street, and will be hosted by Chef Tony Abinader. To reserve your spot, please call the office at 780-475-2433 or email admin@edmontonchefs.ca.

High School Culinary Challenge Awards Lunch – March 7, 2012

Everyone who eats out or buys food to take home is affected when there’s a shortage of qualified, trained chefs and cooks. The High School Culinary Challenge is about making sure that doesn’t happen!

Tickets are now available for 2012 High School Culinary Challenge Awards Lunch at the Shaw Conference Centre! On Wednesday, March 7, celebrate with Edmonton and area schools as we announce the winners of the 5th annual High School Culinary Challenge and recognize the first graduates of our scholarship program. The event will take place from 12 to 1:30 PM and includes a three-course lunch--the same menu the students will compete to make in the challenge.

Money raised at the High School Culinary Challenge Awards Lunch will benefit the Canadian Culinary Fund, which provides up to three scholarships a year to Challenge participants who wish to pursue an apprenticeship in the culinary arts. Tickets are $30 each (incl GST) Call 780-475-2433, or email admin@edmontonchefs.ca to order yours or download the form here.

Sugar Work with Jason Wild Workshop (Juniors Only) – March 12, 2012

Sugar centrepieces anyone? Join us for our Sugar Work with Jason Wild workshop - We will work alongside Chef Jason Wild at Jubilations Dinner Theatre to learn how to work with hot sugar as we make our own centrepiece masterpieces. So be prepared to create! Email your Junior rep Mallory Bowes (juniorsrep@edmontonchefs.ca) or Chris Bradshaw (juniorsrep1@edmontonchefs.ca) to reserve your spot.