CCFCC - Edmonton: Workshops
General Information
The Canadian Culinary Federation Edmonton Branch Executive is hard at work putting together the 2011/2012 series of workshops for its members. We have two series – one set for all and one set for ‘Juniors only’ geared to what interests Juniors most.
These workshops are designed to provide an opportunity for our members to participate in hands-on demonstrations relevant to today’s chefs and cooks, to expand and share their knowledge of the culinary arts, to grow as chefs and cooks and have some fun at the same time. We hope to incorporate tours, seminars, new product sampling and demonstrations in the mix. (See our Meeting and Workshop Schedule for information about all the 2011/2012 CCF Edmonton events.)
Cost: Free for members and $25.00 for non-members. This cost may be applied to the initiation fee if a non-member joins the association within 60 days of the workshop. This does not apply to junior or associate memberships.
Payment: You may pay by cash, cheque or credit card at the door.
There is no dress code (other than appropriate attire) for these workshops. However, since these workshops are hands-on, chef whites is recommended.
You must reserve a place in advance by phoning the CCF Edmonton office at: 475-CHEF (2433) or by emailing admin@edmontonchefs.ca. The deadline for reservations is the Friday prior to the meeting. Space may be limited so reserve early to avoid disappointment!
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!
Shaw Conference Centre
6:30 p.m.
February 13, 2012 (Juniors)
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.
NAIT
11762 - 106 Street
5:30 p.m.
March 12, 2012 (Juniors)
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!
Jubilations Dinner Theatre
11762 - 106 Street
Carpool leaves NAIT at 5:00 p.m.
April 16, 2012 (Juniors)
Want to learn how to show off your amazing-tasting food? Then you need to join us for our Plating Like a Pro workshop. NAIT's Hong Chew will show us how to choose the correct plates, colours and heights when we are plating. This workshop is hands-on as you practice how to present your food like a pro.
NAIT
11762 - 106 Street
5:30 p.m.
May 7, 2012
Join us for our Back to Basics workshop. This workshop is about rediscovering and going back to the basics and as Alain Ducasse said it “Going ‘back to basics’ means refusing to demonstrate virtuosity for virtuosity’s sake. Cooking is not about displaying technique but about paying homage to the flavor of the product. Comparing and contrasting so-called ‘noble’ and ‘common’ products is wrong: The only categories of food are the exceptional and the rest.”
Our first settlers were Scandinavians, German, French and Ukrainians. Come and join us to rediscover recipes from our Alberta heritage which result in authentic taste devoid of superfluous ingredients or lab-inspired effect and some of these recipes are pickled white fish, a twist on Roll Mops, tourtiere, sour kraut, perogies.
Shaw Conference Centre
6:30 p.m.
