CCFCC - Edmonton: History - National

In the late 1950’s a number of chef associations were forming in various parts of Canada. Several chefs from the United States who brought their ideas across to their new workplace in Canada influenced this. By the early 1960’s several branches had formed and regular meetings were being conducted.

In the meantime, all chefs employed by the Canadian National Railway (which owned all the major hotels in Canada, such as the Hotel Macdonald, Banff Springs and others) had been organizing and attending annual meetings and planning sessions. As part of their annual meeting in 1963, these five professional chefs created the Canadian Federation of Chefs and the first National Convention was held in Edmonton. The first elected President of the association was Chef Angelo Cassagrande, Executive Chef of the Hotel Macdonald.

The mandate of the Federation was and is to improve the image and status of ‘Chef’ in the eyes of the public and government. The members recognized there was a need for training outside the workplace. As a result of their efforts many training centers, both private and government institutions, have been developed across the country. The Federation has continued its representation on numerous boards, offering direct and indirect input into the curriculum and course studies. In the Federation’s quest for upgrading and educating members of the culinary profession, a Chefs Certification Program has been developed directly by the Federation with the help of the Federal Government.

The Federation has been renamed twice: in 1993 to the (CFCC) Canadian Federation of Chefs & Cooks; and in 2003 to the (CCFCC) Canadian Culinary Federation and/or Fédération Culinaire Canadienne.

Its traditions and ethics are centered on decades of fellowship, honour, professional respect and the ongoing search for knowledge that challenges all aspects of food preparation to its limits. Since its inception, the Federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.

Membership in the Canadian Culinary Federation is available to any and all persons who actively seek and involve their career paths as a cook apprentice, journeyman cook, professional chef/cook or culinary and hospitality industry professionals.

The Federation is a federally chartered, not for profit organization, and is managed by a member-elected Board of Directors. Its membership is derived from regional and city branches that maintain affiliation with the CCFCC by way of charter and acceptance of the National bylaws.

The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.