Canadian Culinary Federation Serving The Professional Interest of Canadian Chef’s since 1963
Mise en Place
SPRING 2014 number 3
Junior Culinary Team Canada Showing their team spirit
Fédération Culinaire Canadienne Servir l’intérêt professionnel de du chef du Canada depuis 1963
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Mac’s is a seafood wholesaler which offers a variety of first-rate Atlantic and International seafood being ethically sourced by trusted processors from around the globe. Mac’s offers a full line of seafood products that include value added items like Atlantic salmon pinwheels with lobster, Newfoundland cod fish cakes and Nova Scotian breaded and buttered haddock. As well, Mac’s provides consistent value seafood from Georges Bank’s deep sea scallops, Argentinian wild natural shrimp to Atlantic lobster and snow crab meats and much more!
O’Donaghues Irish Pub & Eatery Miramichi, NB Chef Brian Matheson
(506) 778-9971 1730 Water St., Miramichi, NB
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2014 presidentâ€™s message Hello everyone and welcome to the 3rd edition of Mise en Place. 2013 is out and 2014 has begun. We have had our regional conferences and all have been successes. There was a new Central VP elected. Chef Ryan Marquis now will take on the role. I would like to thank Ahron Goldman for his years of hard work for the CCFCC. Our CCI programs are moving ahead as expected and some exciting changes are coming. Stay tuned for updates. Our junior and senior provincial challenges are near completion and a big congratulation to all who competed. I look forward to meeting all the regional winners in Gatineau and seeing what you bring to the national competition. Speaking of competitions, both the CCFCC senior and junior culinary teams are practicing hard for their upcoming competitions in Luxembourg. As always, the teams will do us proud, not only in competing, but also in professional representation of the CCFCC. The conference planning is in full swing now. Go to www.ccfcc.ca to see all the diverse and interesting events taking place this year. You can register on the web site; this is one conference you wonâ€™t want to miss. The CCFCC has been shortlisted to host the WACS Congress in 2018. In July 2014, the final decision will be announced in Norway at the WACS Congress. We hope to see some of our CCFCC members in attendance. At that time, a new continental director will be elected. Other WACS news includes the first WACS-sanctioned culinary salon in Toronto in March 2014. Congratulations go out to the CCFCC Oakville and the CCFCC Toronto branches for the overwhelming successful event. WACS 4 | Mise en Place | Spring 2014
Publisher: Pierre Little email@example.com Editor: Amy Jeanroy firstname.lastname@example.org Graphics: Stephen Erwin email@example.com Advertisement bookings: 506-878-3079 firstname.lastname@example.org Media Kit www.ccfccmag.com/ads
has appointed a new Vice President, Chef Charles Carroll from the USA. You might remember him from a great keynote address he gave at the national CCFCC conference in Halifax a few years ago. Our corporate partners are growing and we would like to welcome all our new partners to the CCFCC family. With their support, we can offer programs and professional development opportunities to all of our members. See you in Gatineau at the national conference! Living the dream,
Donald Gyurkovits President, CCFCC
Contributors: Front Cover Photo: Jodi Taylor ~ Niagara College Canada Mise En Place is published quarterly and its production and adminstration is commissioned by Atlantic Journals on behalf of the Canadian Culinary Federation. We welcome member comments and suggestions. Please email your comments or suggestions to email@example.com All contents Copyright 2013, BBJ, Inc. ISSN 2292-0277 (Print) ISSN 2292-0285 (Online) Atlantic Journals, BBJ Inc. 2170 Weldfield-Collette Rd. Collette, N.B. E4Y 1H5 tel: 506 878-3079 fax: 506 775-1037 www.ccfccmag.com
Mise en Place
[ inside ] Mise en Place
Spring 2014 2014 President’s Message.............................................................Page 4 Chef Vincenzo Del Duca on Wines.....................................Page 6 World Chefs’ Congress . ...............................................................Page 8 Western Regional Awards..............................................................................Page 8 Gems of Saskatoon..........................................................................................Page 9
Public Relations, British Columbia/Alberta 778.899.6673 / 403.860.2388
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President’s Ball...................................................................................Page 10 CBE Lighthouse Award..............................................................Page 11 A Cook’s Tale Part 2 .....................................................................Page 14 Saputo Junior Culinary Challenge.......................................Page 17 Culinary Giving................................................................................Page 18 Western Conference in Review..............................................Page 22 Certified Master Chef Program...........................................Page 24 New Members...................................................................................Page 26 World Congress Bucharest, Romania...............................Page 29 Le Don Culinaire.............................................................................Page 30
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Raising A Glass...What’s in a name? And what about Oak? Chef Vincenzo Del Duca c.c.c. ; h.s. Windsor On.
ordeaux vs. Cabernet Sauv ignon what’s the difference? Chablis vs. Chardonnay? Sancerre vs. Sauvignon Blanc? In most cases, the difference is the naming convention. Some wines are named for their grape variety. Others are named for the place where the grapes grew. A varietal wine is a wine named after either the principal or the sole grape variety that makes up the wine - such as Chardonnay. Most European wines are named after the region where they are made. They are often made from the same grape as American wines (Chardonnay, Sauvignon Blanc, etc.), but they don’t say so on the label. Instead they say Chablis or Sancerre or Burgundy. In Europe, place names automatically connote grape varieties because they’ve been growing grapes so long that they have systematized most of their grape/location match ups based on where the grapes grow best. So, Bordeaux is a location, but it connotes Cabernet Sauvignon, Merlot and Cabernet Franc. Burgundy connotes Pinot Noir. As Chianti is a Region in Tuscany but now almost exclusively made of Sangiovese grapes. The Value of Oak I have now imparted a few of the basics , and we have learned about tasting principals, food and wine matching; etc.. So now lets talk about “Oak” ..
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To do so we start this discussion with oak fermentation and aging.. Unlike fruit flavours or sweetness, which comes from the grape, oak flavours in a wine come from the winemaker. The oak barrel is like the “marinade for wine.” It can make the wine darker, the aroma stronger, the taste richer and/or the body fuller. Oak barrels are one of the major methods used to impact the style of a wine. Wine can be fermented and/or aged in oak barrels before it is bottled. The amount of time it spends in the barrel will determine the amount of oak character added to the wine. In addition to time in the barrel, some other factors are important in determining how “oaky” a wine becomes. The age of the barrel - New barrels give the wine a stronger character than previously used barrels. The size of the barrels - Smaller barrels give more oak character than larger barrels The “toast” of the barrel - To curve the shape of a barrel, the barrel maker, or cooper, heats the wood by placing it over a fire. In the process, the interior gets toasted, which affects the oak flavour given to a wine. The more toast, the more oak character. ‘”Oaky” wines have been popular for quite awhile now. People appreciate the richness associated with oak. However, oak isn’t always best. For example, white wines aged in steel tanks, rather than oak, tend to offer a crisper, lighter flavour that is often more refreshing on a hot summer day. The flavour of the grapes is also not overshadowed by oakiness. And, perhaps best of all, unlike
oak barrels which are hard to clean and maintain and wear out relatively quickly, steel tanks are virtually indestructible and easier to clean and reuse - thus the wines fermented and aged in them tend to bear a slightly lower price tag than their oak-aged counterparts; and give off a “fresher, fruitier taste” but tend not to age well.. There is also a difference between the American Oak flavours vs. French and European Oak.. But then this brings us into New World vs. Old World wines and a subject for another day.. “A man who was fond of wine was offered some grapes at dessert after dinner. ‘Much obliged,’ said he, pushing the dish away from him, ‘but I am not in the habit of taking my wine in pills.’”-Jean Anthelme Brillat-Savarin, The Physiology of Taste, 1825 Thanks for your support on the last article Do you have a wine question .. or a topic to discuss Send an email to – email@example.com Cin Cin – A la Salute Chef Vincenzo Del Duca c.c.c.; h.s.
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CCFCC PLANS TO BRING WORLDCHEFS CONGRESS TO VANCOUVER IN 2018
Western Regional Awards
he Canadian Culinary Federation (“CCFCC”) www.ccfcc.ca is pleased to announce that Vancouver, Canada and the CCFCC have been shortlisted as one of the three cities and member countries to present a formal bid proposal to host the Worldchefs Congress in 2018. The CCFCC prepared its initial bid proposal in conjunction with representatives of Tourism Vancouver, Venue West Conference Services Ltd and the Vancouver Convention Centre. Letters of support for the bid included Christy Clark, Premier of British Columbia; Gregor Robertson, Mayor of Vancouver and Rick Antonson, President and CEO of Tourism Vancouver. Dave Gazley, Vice President of Tourism Vancouver’s Meeting and Convention Sales Department stated, “We are delighted that Vancouver has been shortlisted for the 2018 Worldchefs Congress. Vancouver is known as a culinary destination and Worldchefs would be a natural fit. We look forward to a continued partnership with the Canadian Culinary Federation while positioning ourselves for a successful bid outcome.”
During the Western Regional conference a number of chefs’ names were put forward by the region’s branches for a number of prestigious awards and appointments. The following recipients should be congratulated: Western Region Chef of the Year: Doug Overes, Lethbridge Sandy Sanderson Award: Culinaire Magazine, Calgary CCF Branch Communication Award: Okanagan Branch, Kelowna Lifetime Achievement Award: Marvin Karenko, Edmonton Helmut Schoderbock, Don Turnbull , Blake Chapman Calgary Joe Kennedy, Edmonton Hans Zihlmann, North Vancouver Island Gary Whitley, Saskatoon Hugo Bucher, Winnipeg CCF Regional Scholarship: Giulia Nardiello, Vancouver Honour Society Names Put Forth: Blake Chapman, Fred Malley ,Calgary, Doug Overes , Lethbridge Alex Rennie, George Wagner, Victoria
CCFCC National President, Donald Gyurkovits stated, “We are thrilled to showcase Vancouver, British Columbia and Canada during the 2014 Worldchefs Congress in Norway and are confident that the Chefs of the World will embrace our bid.” He further stated, “Get ready Vancouver, we are starting to taste success and look forward to the opportunity of bringing our global culinary colleagues home to embrace our beautiful city with its outstanding international reputation for cuisine, wines, hospitality, chefs, cooks, apprentices and culinary students!” The member countries of the World Association of Chefs Societies (“WACS”) www.wacs2000. org will vote on the location of the Worldchefs Congress for 2018 during the Worldchefs Congress in Stavanger, Norway to be held July 2-5, 2014. The other cities selected to present their bids are Melbourne, Australia and Kuala Lumpur, Malaysia. For info and sponsorship opportunities, contact: Cornelia Volino, Chairman CCFCC Worldchefs Congress 2018 Bid Committee Email: firstname.lastname@example.org
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British Columbia Chefs’ Association President’s Ball course menu (plus the requisite palate cleanser and mignardise) prepared by the team at the Delta Burnaby under the direction of Executive Chef Daniel Craig. A number of awards were presented throughout the evening to recognize exceptional contributions by members and associates in 2013. Chef of the Year: Chef Daniel Craig – Delta Hotel and Conference Burnaby Associate of the Year: Michael Audet, Sysco Foods Julius Pokomandy Award: Margie Shurko ( BCPMA) and Chef Dennis Green (GO-2 HR) Citation Award: Chef Dean McClernon – VCC instructor Lifetime Achievement Award: Chef Settimio Sicoli – VCC Instuctor BCCA Recognition Award: Jane Ruddick- BC Culinary Jr. Team Manager Pictured left to right- Michael Audet, Dean McClernon, Margie Schurko
On Saturday March 1, 2014, the British Columbia Chefs’ Association held its 44th annual Presidents’ Ball at the Delta Burnaby Hotel and Conference Centre. As is the long-standing tradition, the Ball is an annual event that is
held shortly after Valentine’s Day, when Chef Members can finally take a day to celebrate with their peers and loved ones. Following an hors d’oeuvre and champagne reception, the black tie affair featured an exceptional six
After the sold-out dinner and awards presentations, Chef Members and guests enjoyed an evening of dancing and celebration into the wee hours of the morning. Congratulations go out to all the award winners and special thanks to those who came out to support and celebrate with the British Columbia Chefs’ Association for another successful year.
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CCFCC Calgary Presented With the CBE Lighthouse Award
Fred Malley, President Calgary Academy of Chefs and Cooks (L) and Blake Chapman, Calgary Academy of Chefs and Cooks (R) accepting January Lighthouse Award from Board of Trustees Chair Sheila Taylor
he Calgary Branch was recognized with this prestigious award thanks to its Calgary Area High School Initiative. This initiative continues to grow and has strong participation from within the membership, industry sponsorship and area high schools from all four school boards. This year we had 33 Calgary high school students participate in our hot competitions and expect 28 students in our baking competition in April. These competitions are based upon the SKILLS model.
The CACC/CCF Calgary was awarded the Lighthouse Award by the CBE in January of this year. As stated in the CBE press release: “The Calgary Academy of Chefs and Cooks was recognised at the Jan. 21 Board of Trustee meeting for the outstanding support they provide to enhance and enrich learning environments within the Calgary Board of Education. The Calgary Academy of Chefs and Cooks is the local branch of the Canadian Culinary Federation and is a professional not-for-profit association that promotes the culinary arts… The CBE and the Calgary Academy of Chefs and Cooks have a shared vision regarding the personalization of student learning and enhancing the quality of instruction students receive in the culinary arts. This has led to the creation and delivery of several collaborative initiatives including: High School Baking and Hot Foods Cooking Competitions, Professional Learning and Student Preparation for SKILLS Competitions, Easter Seals Gala Fundraiser and the Annual Calgary Area High School Culinary Excellence Awards Dinner.”
CCF Calgary accepts the participation of schools from Airdrie to High River, and Strathmore to Cochrane. The initiative is multi-faceted to allow the participation of as many students as possible. The various facets of our initiative include: Hosting two hot competitions and a baking competition for Calgary area high schools Offering workshops to school boards, teachers and students to prepare for competition or simply promote the culinary arts Supporting SKILLS involvement with workshops at all levels Our High School Culinary Excellence Award uses the three “A’s” for the selection process: Academic, Aptitude and Attitude. Students nominated for this Award receive an embroidered personalized chef jacket, a French knife, a certificate and other assorted sundries and receive formal recognition during the banquet. Work experience Easter Seals is a big draw for student involvement with 40 students working in a meaningful way feeding approximately 400 guests a high end plated dinner. We further the opportunity for more kitchen involvement with students by having them help prepare the food for our Awards Banquet in June. The Awards banquet in June is the culmination of our various high school programs. GFS Calgary has been an incredible supporter of this initiative and has worked with us to grow the event. The banquet is paid for by corporate sponsors and is offered at no cost to those attending. Last year we recognized 58 students with various awards and had 200 students, proud parents and siblings, as well as teachers and admin staff attend the banquet and celebrate the culinary arts. A large number of our membership also attends this meeting to participate in recognizing culinary excellence from these young culinarians.
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We estimate the Calgary Branch has generated over $100,000 in support of high schools in the past 5 years. Spring 2014 | Mise en Place | 13 Anzeige_2.40x10zoll_CAN_EN.indd 1
A Cook’s Tale Part II
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ow does she do it? A meditative silence engulfs the air of the back room whenever Phuong, our Vietnamese chef, folds, tucks and rolls our homemade scallop and ginger spring rolls. A fresh abundance of diced cabbage, julienned carrot, sweet white onion and ginger tossed with ground pork and scallops from the waters of Victoria make up the spring roll blend. But the fragrance of sesame oil, soy sauce, and brown sugar create a harmonious blend of taste and textures for this very popular homemade appetizer.
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As a chef in Canada, I have the rich opportunity to walk into the kitchen each day and greet my co-workers from countries around the globe including Israel, the Philippines, Vietnam, Pakistan, Japan, China, the First Nations and Anglophone Canadians. We are a pair of runners that is bound together by shoelaces of a unique sort. One lace is made of our love for food and cooking and the common goal we share of preparing and serving delicious treats. The stitches of the second lace are not as clear and definable as the first but hold the same strength of importance. Each one of us have travelled different paths and worked in different kitchens, used different cutting boards and shared staff meals with hundreds of people with their own stories to share. However, the place where we all can meet, and see eye to eye is the place in knowing how to be in a kitchen. We share an appreciation for the kitchen culture. What is this kitchen culture you might
ask? During my training in Japan I was told by my senior chef ’s and mentors, that if I want to learn the secrets of the Itamae, a traditionally trained Japanese chef, I would have to “Steal” their secrets. It took me at least 3 years to find the key to even opening the door to the Japanese kitchen and then it took just as long to learn the meaning of how to “Steal” the right and proper way. When you first enter a Japanese kitchen you are given small, but very important jobs. One day I was given an SOS pad and a stack of pots to polish just before our lunch break was about to commence. “Polish these pots over the break and bring them to the simmering food section once you are finished,” my senior chef said to me. He hung his chef ’s whites and went for a nap in the tatami, bamboo flooring, room just metres away. I felt frustrated that I could not take my break and yet I felt a sense of unspeakable pride in attacking this job. I finished the polishing with enough time for a quick nap and returned to the kitchen for the evening shift. The senior chef called me over the simmering section and asked me to fill one of the pots I had just polished 2/3rds full of water. He pulled a piece of konbu, Japanese kelp for stock, patted it gently with a damp cloth and set it into the water. You will now learn how to properly make, Dashi, a traditional Japanese stock using this kelp and shaved bonito flakes. He took me through the steps and had me taste the subtle broth at the lessons end. The unspoken recognition by this chef for my hard work with polishing and my anticipation that polishing the pots well was the best thing I could do at the moment is part of the kitchen culture that I took from Japan.
Continued on page 17
Spring 2014 | Mise en Place | 15
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March 7, and 8th, 2014 saw the Saputo Provincial Junior Culinary Challenge held at SIAST. The meal was a three course lunch for four. Each course had to include our sponsor’s wonderful dairy products including other mandatory ingredients. Competitors from around the province had to use La Sauvagine cheese, lobster and Atlantic salmon in course one. The main course saw the use of fresh cheese curds, chicken, pork loin and double smoked bacon. The dessert required La Roiche Noire cheese, apples,
A Cook’s Tale Continued from page 14
I find the smoothest kitchens are those where very little is said, but very much is accomplished. The power of knowing how to anticipate what your co-workers plan to do, and what responsibilities are there for your taking are parts of the kitchen culture I feel all chefs encounter in different forms no matter what soil they come from. The harmony in flow of pulling together the parts of the Spring roll into a stainless steel bowl and leaving it in the cooler for my co-worker to take and roll magnificently into the final product is part of the kitchen culture I appreciate and look forward to each day.
blackberries, strawberries, pistachios and dark chocolate. The 8 contestants were thoroughly challenged with the winner; Tiffany McBee of the Radisson Saskatoon, advancing to the National Competition in Gatineau at the end of May. Thanks Saputo for all of your support! The Saputo lunch challenge was followed on Saturday evening by the Western Canadian Turkey Farmers junior and senior recipe challenge as a reception prior to our gala dinner. The winning junior was Landon Schwarz from CCF Okanagan employed at RauDz Regional Table. His dish was a “Plum Gastrique Glazed Turkey Ballotine w/ Giblet Farce, Preserved Plum and Hazelnut Bread Pudding Chip, Parsnip Puree, Root Vegetable Salad, Honey Glazed Carrot, Preserved Plum Jam, Turkey Jus The senior recipe was submitted by Dana Chadorf from The Saskatoon Club, Saskatoon. Thanks to the Rose Olson and all of her team from the Western Canadian Turkey Farmers.
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Tiffany McBee of the Raddison Saskatoon Photo: Catherine Ritchie, CLP-Photographic, Saskatoon, 2014 Fall 2013 | Mise en Place | 17
Has Culinary Giving Become Standard Practice for Canadian Chef? By Susanne Courtney, Executive Director, Action Against Hunger Canada
t’s always been a chef ’s job to feed people. But now, with the rise of food fandom, culinary giving seems to be part of the job description, too.
Chefs are asked to lend their food, faces, and ‘celebrity factor’ to charitable initiatives. Is gastronomic giving a passing trend or an essential part of Canada’s culinary landscape? As one of the non-profits benefitting from this generosity, we believe it’s an indication of the diverse, dynamic food industry in Canada, and the passionate people involved in it. Action Against Hunger is an international NGO that provides sustainable solutions to malnutrition, with a focus on young children. In Canada we are engaging the food community to raise awareness and much-needed funds through the extraordinary generosity of chefs, restaurateurs and other hospitality leaders. Our campaign is called “Love Food Give Food”. This year, our flagship Love Food Give
Food event (scheduled for October 2014 in Toronto) will bring together a group of exciting and diverse chefs in a competitive cooking challenge. When we first reached out to restaurants and chefs last year we discovered a deep affinity for our cause; this year, the response continues to be overwhelmingly positive. In fact, we’re currently adding chefs to our group of ambassadors almost every day. Perhaps most striking to us is the chefs’ unwavering belief that charitable work is simply part of their job. Chefs aren’t surprised when we reach out for support. In fact, they express an over-abundance of charitable requests. Their dilemma isn’t whether they will give - it’s which charities to choose, and when. We asked a number of our chef ambassadors about why they think food industry professionals are supporting causes like ours. While it’s different for everyone, the chefs generally expressed a sense of duty
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or responsibility, a joyful appreciation for the opportunity to give back, and a natural connection with hunger-related causes. Chef, television personality and entrepreneur Maggie McKeown put it elegantly: “Whenever you feed someone you are sharing a bit of yourself with them. When you welcome someone into your restaurant it is like you are welcoming them into your home. The job is all about nurturing and being hospitable, so generosity is a natural by-product.” For Zane Caplansky, chef and owner of the popular Caplansky’s Deli, giving back is a given. “Because I make my living in the restaurant business, hunger issues have always been very near and dear to my heart. We simply must help those who don’t have enough to eat, and remember that it is an honour, a privilege, and a responsibility to do so.” Cont. on page 23
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Spring 2014 | Mise en Place | 21
Western Conference Saskatoon 2014 in Review A year after the planning started its over!
he western is always a short intensive event, a coming together of old friends and welcoming new.
For the planning team it got going Thursday night, enlisting the help of some local members, friends and family. We even roped Doug, Western VP, into joining the gift bag packing party! Tucked away in a conference room in the Radisson, our host hotel, some great food a few beverages and a lot of laughs we completed the task. I think it took a lot longer than had we been all “business”. That said, it set the tone for the weekend, a bit of business, and a lot of fun. Friday morning started bright and early for Chef Trevor Robertson as he was busy corralling the excited and nervous Junior competitors for the “Saputo Junior culinary challenge”, our National partner whose support is very much appreciated. (see page 17 for winners) Thank you and congratulations to all, competition is one of those ways to show your passion and drive: Matthew Wilchowy, Derek Marcoux, Jessie Maksymytz, Tiffani McBee, Manpreet Sethi, James Ashton, Chris Macphee Jason Williams Of course it would not happen without someone at the helm putting it all together, so thank you Trevor Robertson for putting all the pieces in place. Thanks to our kitchen and tasting judges; Dana Chadorf, Chris Corkum, Doug Overes, Trent Brears and Thomas Rush.
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Thank you SIAST Kelsey Campus for allowing us use of the facilities. The Saskatoon Club was the host of the Friday night ice breaker, a time to relax, mingle and enjoy some great food and beverages. Chefs Darren Craddock, Doug Hyndford and Chris Corkum delighted us with fabulous flavours at their action stations, and the club provided a wonderful array house made charcuterie, international cheeses and desserts to die for from Marie. It really was a very relaxed social affair the room buzzing with conversation. Saturday morning, bring on the business. Following a wonderful breakfast to start the day right it was down to business, an intense and productive morning that has set us up nicely for our National conference. After a very satisfying lunch the delegates were boarded onto a Limo bus, brand new to the city, having just been delivered from Vegas- and inside certainly showed some of that glitz, there was a pole in the middle that one can only presume was there in case a passenger might have to stand! Stocked with some local brew we were off to LB distillery (see page 9, Gems of Saskatoon for details) Once back at the hotel, the delegates had some time to themselves before the evenings festivities. 6pm bring out the Turkey, “A Taste of Turkey” competition was to make up the gala dinner reception, and finalists’ from across Western Canada were brought in to compete in Junior and Senior categories. They were to turn their winning entries into a tasting portion presenting them live at their action stations. Sequestered nearby were our tasting judges, Simon Smotkowicz and Jonathan Thauberger, it was a blind tasting for them and were only given the category they were judging. Following the creative efforts of our turkey competitors the guest were led to the Da Vinci ballroom for dinner. Executive chef Trevor Robertson had left his Executive Sous chef Scott Torgerson at the helm so that he could sit and enjoy the evening, an exceptional meal by the team, course after course delighting and surprising the guests....menu attached, and photos on disk ( in the mail) So as Trevor had the night “off ” he was tasked with the emcee duties. A man of his stature was up to the task and with his kind heart warmly welcomed everyone into his “home” Tourism Saskatoon, one of our major partners, brought greetings to the delegates from Alexandra Stang who is heading the Cuisine Tourism Strategy. Rose Olsen from Saskatchewan Turkey producers spoke on the partnership with the West and how successful she felt the event had been and was thrilled to see such diversity with the finalists dishes. She had the pleasure of announcing the winners, the junior winner from Raudz in Kelowna was Landon Schwartz, and the senior winner Dana Chadorf from The Saskatoon Club, both presented with a commemorative award (or not, as the awards had disappeared somewhere in the hotel) and a cheque for $400.00. As well all the competitors expenses were covered Continued on page 23
Cont. from page 22
Cont. from page 18
for their weekend trip. Anthony McCarthy, President for Saskatoon had the pleasure of announcing the Western Chef of the year and with great pleasure was able to present to Doug Overes our Western V.P Don Gyurkovits was able to make the trip, gave gratitude to the host committee and all the partners involved, and welcomed everyone. Given Don’s passion for the juniors it seemed fitting that he should introduce the competitors and announce the winners, all competed hard and putout some amazing food, but in the end the judges scores showed, our runner up was Manpreet Sethi of the Radisson Hotel, also from the Radisson, Tiffani McBee the winner and Saskatchewan’s representative for the national in May A wonderful weekend, and such a pleasure to host the Western Conference 2014- Maybe we will see you all in 2018 if Saskatoon hosts again, all on account of some select LB Whiskey being bottled at that time.
Jean-Pierre Challet, renowned chef of Ici Bistro in Toronto, expressed a similar sense of responsibility. “Children are innocent, and it’s our duty to help them,” said Challet. “When kids come into the world without enough to eat, we have to help them.” Many participating chefs told us it was important to not only give food, but to support sustainable community solutions. Keith Froggett, long-time chef of lauded Toronto restaurant Scaramouche, explained, “I like that Action Against Hunger is feeding vulnerable communities and at the same time helping them be self-sufficient. They’re not just dropping off food; they’re trying to teach these communities how to help themselves. That’s really important.” For chefs who feel a responsibility – or perhaps a business opportunity – to participate in charitable events, there’s no shortage of ways to get involved. Action Against Hunger has created numerous cus-
tomizable options for chefs, ranging from opt-in donations at the table, to private fundraising dinners, to joining the judging panel at our Love Food Give Food event. And we are but one of many organizations who rely on the generosity of chefs. Is culinary giving here to stay? We certainly hope so - and we think it is. We believe in the power of chefs to make a difference because we’ve seen it first-hand. Bring on the food love Action Against Hunger/ Action contre la Faim (ACF) is a leading international humanitarian organization committed to ending world hunger. For more please visit www.actionagainsthunger.ca
remarkable seafood, responsible choice We share your demand for the finest quality, sustainable seafood and proudly offer the widest selection of MSCcertified species of any seafood harvester worldwide.
www.clearwater.ca firstname.lastname@example.org | (905) 858-9514 Spring 2014 | Mise en Place | 23
Providing Certification for Canada’s Top Chefs Certified Master Chef Program
y now, surely every member of the Canadian Culinary Federation must be aware of the fact that last June the Canadian Culinary Institute graduated Canada’s very first Certified Master Chef, Judson Simpson. However, there may be some who are unaware of what this program is all about and what Jud did to earn this prestigious title. For years the American Culinary Federation and numerous other national organizations have recognized their best chefs for having reached the pinnacle of culinary excellence and expertise. For many years the topic was on the CCFCC board drawing boards yet the program did not come to fruition until three years ago when then President Jud Simpson and his board, including Canadian Culinary Institute Chair Rudi Fischbacher, determined that the time had come to initiate a master chef program and designation comparable to those offered in other countries. It was quickly determined that certification would not be an easy thing to attain and the standard of work required to achieve a passing grade would be very high. To become a Master Chef, the candidates would definitely have to earn the title. In conjunction with the CCI, Humber College in the Toronto area agreed to develop the program and before long the initial intake of chefs began their odyssey. To date, only Jud has completed all of the requirements and has received his certification. There are classes currently being taken by a newer group of participants and if all goes as planned Mr. Simpson will soon have some company. The theoretical components of the program are provided through Humber College online. These extensive courses include: • Nutrition, Vegetarian, Food Allergy and Specialty Diets. •Entrepreneurship / Tourism and Hospitality Marketing. •Product Knowledge and Purchasing Techniques. •Wine and Spirits Knowledge. Facilities Design and Management. Each course has it’s assignments and theory examinations and each require a minimum of 70% to achieve a passing grade. The candidates that successfully complete
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the theory components of the program, then assemble at Humber College for practical examinations. The participants are examined based on four assignments, each to be completed within a specified period of time: Garde Manger – each candidate must prepare a deluxe buffet platter for eight persons from a previously provided list of ingredients. The buffet platter will include the following and all components must be appropriately glazed in aspic: •Three protein components (whole muscle, terrines, mousselines, pates etc.) •Three appropriate garnishes. • Accompanying sauces / salad. • A single plated portion of all buffet platter components, sauces and salad. Baking and Patisserie - the candidates will: • Bake and present a 2 loaves of artisan bread and 12 artisan dinner rolls. • Demonstrate chocolate tempering. •Present eight pieces of chocolate truffles. •Present eight pieces of molded chocolates. •Provide a decorated cake or torte including a single plated portion with appropriate sauce(s) and garnish. • Four plated desserts including hot dessert components, frozen dessert components, chilled dessert components, appropriate garnishes and sauces Food Styling and Presentation - Using modern methods of preparation and presentation, the candidates will cook and submit a five course menu gastronome based on a requisition submitted from a previously provided list of ingredients. Nutrition, Vegetarian, Food Allergy and Specialty Diets – the candidates will: • Cook and present a three course vegetarian meal based on previously provided specifications (e.g. lacto ovo, vegan, ovo etc.) and within a specified time frame •Cook and present a specialty diet main course based on specifications (e.g.
diabetic friendly, high energy, low sodium etc.) provided the day of the exam. •Design, cook and present a allergy specific dish (e.g. gluten free, lactose free etc.) from a basket of ingredients some of which may be unsuitable. A minimum of 70% must be attained in each of the practical examinations to successfully complete the program. There is no averaging of scores. Those unable to complete all of the requirements are able to return at a later date and re-do the exams where the result was less than 70%. Clearly receiving a 70% grade in all examinations is no easy task. It is a very worthwhile accomplishment reserved for only knowledgeable, talented and skillful chefs. The prerequisites required prior to enrollment are as follows: • A Certified Chef de Cuisine (CCC) designation for a minimum of two years or the equivalent international certification. •A minimum of eight years post Red Seal work experience. •An updated curriculum vitae. (minimum eight years) •A letter of support from your current employer. •A written 500 word submission articulating your reasons for taking the program. •HACCP level 1 and 2 from an accredited institution. • A current foodservice and sanitation certification. All of this is certainly food for thought and poses some questions: Is the Certified Master Chef Program challenging? …. without question! Does taking the program required a great deal of time and effort? …. absolutely! Are you knowledgeable, talented and skillful? Do you qualify and are you willing to commit to obtaining the highest culinary credential in Canada? If so, please refer to the CCFCC Website (CCI tab) for more detailed information on course content, tuition and registration.
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WELCOME TO THE FEDERATION BIENVENUE À LA FÉDÉRATION Since the last issue of Mise en Place the following new members have joined our ranks and we look forward to their participation in Branch activities and enhancing their respective career paths. Depuis la dernière édition de Mise en Place, les nouveaux membres suivants se comptent parmi nous et nous anticipons leur participation aux activités du chapitre et à l’amélioration de leurs plans de carrière respectifs. FEDERATION MEMBERS MEMBRES DE LA FÉDÉRATION Name/Nom Branch/Chapitre Adam M. Ryan MSK Alycia K. Tomalty WDR Amanulla Khan VAN Amit K. Mitra CAL Arish S. Dastoor VAN Arlene Smith PEI Athula Y. Abeygunawardana CAL Avijit D. Choudhury OTT Brian Mullally PEI Chris R. Sheppard NFD Christopher C. Cuachon EDM Christopher C. Moreland OAK Clinton B. Morissette CAL Collin D. Gill VAN David A. Braaten VAN David Evans OAK David R. Scoffield MSK Dwayne McLeod PEI Eric J. Pless OKA Filomena Da Costa Teles MSK Graham Hayes OAK Ian J. Tucker OKA Jae-Hee Park CAL Jamie-Lynn Kingsmith CAL Jason D. Koningen VAN Jason G. Armstrong CAL Jeff C. Moore BRN Jennifer A. McGhee MSK Jesse C. McCleery VAN John A. Lapier LDN Julien Ross MSK Jurgen Jurgens VAN Kathy E. Swan TOR Kenneth P. Nishnik REG Kyle Panton PEI Mark A. Ashton OKA Martin G. Snow REG Mathieu Paré CAL Matt E. Sawatzky SKN Matthew W. Pocock CAL Menajem I. Peretz VAN Michael A. Redmond OAK Michael C. Hassall EDM Muhittin Fidan OAK Neil W. Mackay LDN Olivier Cazabonne CAL Patrick M. Gayler VIC Paul R.S. Shufelt EDM Peter S. Watkins OKA
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Rajesh Maheshwaran Raju G. Divakar Ramesh Bhatt Raymond R.W. Isbister Robert D. Evans Robert E. Bakular Ronaldo C. Cruzat Rudi C. Kozlik Serge Jost Simohamed Bensaid Stefan Schmidt Stewart C. Schmidt Tami L. Allison Thomas B. Braidwood Tobias Schilk Trevor A. Hopper Trevor Atamanchuk Troy C. Hunter Vijay G. Nair Virgil C. Turkington Yongsheng Niu JUNIOR MEMBERS Adam Patrick Akesh Prasad Alexandra C. Monuk Alicia M. Denison Alvin E. Rayos del Sol Amanda M. Lowe Amede R. Thompson Amrit K. Vashisht Andrew G. Nowlan Andrew Hing Anica V. Buenaventura Arjuna A. Kottegoda Arlene K. St Denis Ashley M. Bucsis Bailey E. Craig Banjamin K.M. Hutterer Bernardo O. Cenizal Jr. Beverly S. Hill Blair Fleming Bobby M. Matulin Brad G. Lastuka Brandon K. Bock Brandon R. Shukin Brandon R.D. Richard Brent D. Balfour Bryce A. Degner C Lorie Tan Catherine B. Johnson Catherine E. Los Celina L. Gautreau Parfitt Charles Carbajosa Charlito M. A. Rocafort Chelsey A. Bergeron Chester Post Chris J. MacPhee Chris L. Buffington Chris R. Mountney Christian J. Geremia Christian M. Lewis Christine E. Stiner Christopher LeBrun Cody W. Slade Colin M. Christie Collin M. Reilly Dale A. Careen Dennis E. MacDonald Derek E. Marcoux Dunté A. Rolle Dylan A. James Edwin B. Munoz
EDM TOR CAL MSK CAL MSK REG CAL EDM EDM CAL HAM OTT OKA CAL CAL OKA CAL HAM CAL CAL SKN VAN OTT PEI CAL PEI PEI OTT PEI OTT CAL WPG VAN REG PEI OTT CAL REG PEI CAL LBR PEI SKN PEI OKA PEI NVI PEI PEI PEI CAL CAL REG LDN SKN WPG REG VAN PEI MSK NVI VAN VAN VAN NFD PEI SKN PEI REG CAL
Eli Wick Elizabeth Case Eric J. Michaud Erika I. Balabanoff Fernando A. Chuidian Franco Regalado Gaurav Samota Gina Peralta Hailey Schievink Hannah Green Hannah M. Cook Hans J. Hinding Heather A. Alford Hunter R. Guindon Ian Jackson Ian W. Rowe Isagani C. Guevarra Ivan K. Hadjikirov Jacob B. Starker James Ashton Jarrod G. Oglan Jay W. Baturiano Jayson V. Sicat Jeffrey R. Gauthier Jenna Savoie Jennifer A. Cearns Jennifer Bruinink Jennifer D. Isaac Jennifer V. Murray Jeremy D. Tucker Jesse Roberts Jessie J. Maksymytz Jessie R. Dario Jillian K. Gordon Jo-Anne Steek Joao Paolo A. Pimentel John A. Smith Jonathan A. Owen Jonathan G. Marshall Jordan N. Liantzakis Jose A. Izquierdo Joseph Racine-Bouchard Joshua B. Morin Joshua K. Parton Julian Isvoranu Justin Brown Justyse D. Power Kaitlyn M. Brenton Kara L. Squires Katherine Burger Katherine M. MacDonald Keenan M. Gilker Kelsey Jeans Ken M. Chahley Kevin A. Cachuela Kevin Cano Kevyn Day Kuran Fowler Kyle A. Bates Lachlan H.A. Meyer Léon Buser-Rivet Lochlin W. Gosse Lucas P. McPhee Lucy G. Lenoir Luke A. Gosling Madison E. Miller Mahriah Setosta Marilou Y. Castro Mario M. Casupanan Mark W. MacKenzie Marlo M. Pabilona
NVI PEI CAL VAN CAL TOR MSK NVI NVI NFD VIC HAM PEI PEI NVI LDN CAL VAN PEI SKN PEI LBR CAL EDM OKA LBR NVI REG PEI PEI PEI SKN CAL EDM NVI TOR REG PEI PEI PEI OTT OTT PEI HAM CAL WPG LDN PEI PEI NVI PEI LBR PEI OKA VAN VAN NVI NVI PEI VAN VIC NFD PEI PEI LDN CAL OTT WPG CAL PEI VAN
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28 | Mise en Place | Winter 2014 www.ivocutlery.com
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World Congress of Culinary Traditions, Bucharest, Romania
he Canadian Culinary Federation (CCFCC) is pleased to announce its recent participation at The World Congress of Culinary Traditions (WCCT) in Bucharest, Romania held March 13 to 16, 2014. The WCCT, initiated and organized by President Iulia Dragut with assistance from Radu Zarnescu and the Cultural Association Euro East Alternative, was coordinated in conjunction with the Romanian National Authority for Tourism and the World Association of Chefs Societies (WACS). The WCCT also included the first meeting of the World Chefs Without Borders (WCWB), a nonprofit humanitarian WACS committee dedicated to those in need and those affected by natural disasters. WCWB is committed to feeding body and soul by providing nourishment of food and
clean water as well as culinary education. The CCFCC Team provided demonstrations on Signature Dishes of Canada and a dissertation on Sharing Canadian Cuisine to the WCCT delegates representing over 35 countries and 11 regions of Romania. All dissertations, dishes and recipes will be featured in the first edition of The Encyclopedia of World Culinary Traditions which will be launched in Luxembourg this year. The Signature Dishes of Canada prepared at the WCCT included: Seared Quebec Foie Gras with caramelized apples, vanilla bean brioche French toast and birch syrup gastrique; Alberta Beef Tenderloin with Northern Woods wild mushrooms, petite Quebec tourtière, roasted root vegetables and pinot noir reduction; Maple Sugar pie and West Coast Nanaimo bar featuring chopped pecans, cranberries, wafer crumbs and white
chocolate accompanied by maple taffy pecan ice cream served with cranberry compote and garnished with cranberry jelly; Cedar Plank Wild Pacific Salmon with farmer’s market greens, fresh berries, toasted Canadian pumpkin seeds, dried cranberries, walnut halves and smoked tomato basil vinaigrette served with Quebec aged cheddar crisp; East Coast Seafood Fettuccine featuring a medley of fresh mussels, scallops, clams, lobster, asparagus and tomatoes in a chardonnay garlic herb sauce garnished with sprouts, greens and lemon zest; and Nova Scotia Blueberry Grunt with spiced oatmeal dumplings and Ontario Beavertail sprinkled with cinnamon sugar and topped with apple butter accompanied by vanilla elderberry ice cream and caramelized apples. The CCFCC Team Members included: Cornelia Volino, CCFCC Toronto President and World Chefs Without Borders Committee Member; Andrew Nelson, CCFCC Toronto Member and Executive Chef at Delta Meadowvale Hotel and Conference Centre; Denis Parent, CCFCC Montreal President and Culinary Instructor at École JacquesRousseau; Samuel Sirois, CCFCC Montreal Member and Executive Chef at Manoir Rouville Campbell; Ric Lee, CCFCC Ottawa Member and Culinary Instructor at Algonquin College and Bob Gelinas, CCFCC Ottawa Member and Culinary Instructor at Algonquin College.
New Members Cont. Marlo R. Moralde Martin J. Vasquéz Martina E. Soos Mary C. M. Olano Matt R. LeBlanc Matthew J. Wilchowy Matthew J.F. Mason Max J. Dallamore Meghan P. McNeil Mélanie Washburn Melissa Masters Michael Botond Michael L. Ancheta Michael W. Bain Mikayla C. Gallant Mike D. Massey Mila L.A. Pshebylo Morgan Maillet Morgen E. Wowchuk Nadine Crichton Nicole Caspillo Nicole T. Boudreau Paul G. Paschink Paul LaPierre Rachel D. Anweiler
CAL VAN PEI CAL PEI SKN MSK NVI PEI PEI OKA VAN CAL HAM PEI OTT SKN PEI OKA MSK VAN WPG LDN PEI OKA
Randy B Greig Randy V. Abenojar Raymond Fernandez Reese B.T. Shade Reynaldo C. Gula Richard A. Harlow Ritche S. Catubig Roark G. W. MacKinnon Rodel D. Aguilar Romel L. Hermogenes Rowan E. Clark Ryan D. St. Amant Ryan L. Firth Ryan P. MacDougall Sabrina M. Schoenfelder Samantha J.M. Waselenko Samantha R. Reed Santiago M. Zolliker Sarah D. Macmillan - Miller Sarah Goodship Sean A. Audet Sean Goodship Sean M. Burton Shannon R. Brubacher Simon R. Kutchaw
WPG CAL NVI WPG CAL PEI CAL PEI CAL CAL REG OTT PEI PEI VAN REG VAN VAN PEI NVI PEI NVI PEI OAK PEI
Subrina Slade Suwaree Pimolsiri Tahlia I. Rigby Taylor A. Sewell Tony B. Balintag Travis Speers Trisha M. Viaene Tyler J. Dowling Tyler J. Fulmer LDN Xijie Huang PEI Yves Fournier PEI Gavar J. Coligado ZZZ Hisham D. Macaraya MCT Mani Kanniappan EDM Robert D. Stach VAN Scott McClusky CORP
NVI VAN REG MSK CAL VAN PEI OTT
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Le don culinaire est-il devenu une pratique courante chez les chefs canadiens? Par Susanne Courtney, directrice exécutive, Action contre la faim-Canada
atâched’unchefcuisinieratoujoursété de nourrir les gens. Mais aujourd’hui, avec l’engouement croissant pour la gastronomie, le don culinaire semble faire partie de la description des tâches aussi.
On demande aux chefs de prêter leurs mets, leur visage et leur cote de popularité à des oeuvres caritatives. Le don gastronomique est-il une tendance éphémère ou un élément essentiel dans le paysage culinaire canadien? En tant qu’organisme sans but lucratif, nous bénéficions de cette générosité qui, à notre avis, témoigne de la diversité et du dynamisme de l’industrie alimentaire au Canada ainsi que de la passion qui anime les gens qui y sont impliqués. Action contre la faim est un ONG qui propose des solutions durables à la malnutrition, particulièrement chez les jeunes enfants. Au Canada, nous incitons la communauté alimentaire à sensibiliser le public et à lever les fonds indispensables et ce, grâce à la générosité exemplaire de chefs, de restaurateurs et autres chefs de file dans l’industrie hôtelière. Notre campagne s’intitule «Aime manger, donne à manger». Cette année, notre événement phare, «Aime manger, donne à manger», qui se tiendra au mois d’octobre 2014 à Toronto, réunira, à l’occasion d’un concours culinaire, une brochette de chefs plus excitants les uns que les autres. L’année dernière déjà, quand nous avons commencé à approcher des restaurateurs et des chefs, nous avons senti une profonde sympathie pour notre cause; cette année encore, la réaction continue d’être extrêmement positive. En fait, presque quotidiennement, des chefs viennent
Mise en Place
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grossir les rangs de nos ambassadeurs. Ce qui nous semble le plus frappant, c’est la conviction inébranlable des chefs que les oeuvres caritatives font simplement partie de leur travail. Les chefs ne sont aucunement surpris quand on les approche pour leur soutien. En fait, ils évoquent la sollicitation abondante pour participer à des oeuvres de charité. Leur dilemme n’est pas tant de savoir si, oui ou non, ils participeront, mais plutôt quel projet choisir et quand. Nous avons demandé à certains de nos chefs-ambassadeurs pourquoi, à leur avis, les professionnels de l’industrie alimentaire appuient des causes comme la nôtre. Bien que les réponses puissent varier, il existe, chez les chefs, un consensus sur le sens du devoir et des responsabilités, sur la vive satisfaction de pouvoir rendre quelque chose à la société et sur leur affinité naturelle avec des causes reliées à la faim. Chef, personnalité de télévision et entrepreneure Maggie McKeown le dit élégamment: «Quand vous nourrissez quelqu’un, vous partagez un peu de vousmême. Quand vous accueillez quelqu’un dans votre restaurant, vous l’accueillez chez vous. C’est exactement de cela qu’il s’agit dans notre métier, de la nourriture et de l’hospitalité, dont la générosité est de toute évidence un produit dérivé.» Pour Zane Caplansky, chef et propriétaire du populaire Caplansky’s Deli, rendre à la communauté va de soi. «Comme je gagne ma vie dans le domaine de la restauration, les questions reliées à la faim m’ont toujours interpellé. Nous n’avons simplement pas le choix que d’aider ceux et celles qui ne mangent pas à leur faim,
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et nous devons être conscients que c’est un honneur, un privilège et une responsabilité d’agir ainsi.» Jean-Pierre Challet, chef renommé du Ici Bistro à Toronto, a fait lui aussi référence à ce sens des responsabilités. «Les enfants sont innocents, dit Challet. Quand les enfants viennent au monde et n’ont pas assez à manger, c’est notre devoir de les aider.» Plusieurs chefs participants nous ont fait savoir que non seulement il est important de donner de la nourriture, mais qu’il faut surtout appuyer des initiatives communautaires durables. Keith Froggett, chef de longue date du restaurant très coté Scaramouche, à Toronto, nous a expliqué: «Ce que j’aime, c’est qu’Action contre la faim nourrit des communautés vulnérables et les aide en même temps à se débrouiller, à s’autosuffire. C’est vraiment important.» Pour les chefs qui se sentent interpellés ou qui flairent une opportunité d’affaires - et qui voudraient participer à une oeuvre caritative, les façons de s’impliquer sont innombrables. Action contre la faim a créé de multiples options personnalisables pour les chefs: des dons «opt-in» à la table; des diners-bénéfice; la participation, à titre de juge, de notre événement «Aime manger, donne à manger»;... Et nous ne sommes qu’une seule parmi d’autres organismes qui comptent sur la générosité des chefs. Le don culinaire est-il là pour rester? Nous l’espérons, certes - et nous sommes convaincus que oui. Nous croyons au pouvoir des chefs pour changer les choses puisque nous sommes aux premières loges pour témoigner de l’impact qu’ils exercent déjà . Action against Hunger/Action contre la faim est un organisme humanitaire international de premier plan engagé à éradiquer la faim dans le monde. Si vous désirez en savoir plus, visitez notre site web au www.actionagainsthunger.ca
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