The arrival of Spring brings not only warmer temperatures, but also a sense of renewal and growth. This is the perfect time of year to come together as a community –with a commitment to growth & learning –for ourselves, for our branches and for the federation and our culinary industry as a whole.
In just over a month, I look forward to welcoming you to the 56thAnnual National Conference, with experiences that include:
- From the moment you arrive at the hotel forcheck-in, to the final course of the President’s Dinner, there will be no shortage of opportunities to network with members from branches coast-to-coast, esteemed guests from around the world, and our very important partner community, who help make the conference possible
- Following in the footsteps of many of our branches, this year we will be giving back to the local community –where the creations from our fun Culinary Team Challenge event will be donated to the “Niagara Soup Kitchen”
- On Tour Day, we’ll have an opportunity to experience all things local with options including:
- Niagara College and Canadian Food & Wine Institute(an insider’s tour with Chef and Dean Craig Youdale)
- Niagara Wine Country(the region has close to 100 wineries,due to a unique and moderate micro-climate and mineral-rich soils
- Niagara Falls Adventures(Journey Behind the Falls, Niagara’s Fury, the Falls Incline Railway and a world-renowned Butterfly Conservatory)
- And for those who want to check out the other side of the falls, Rosina Foods will host a group at their new Customer Focus Centre in Buffalo, NY(visit their R&D facility as well as state-of-the-art Meatball and Pasta factories)
- Senior and Young Chef Competitors from across the country will battle it out –not only for bragging rights but also some great prizes (including a one-time-only $5,000 prize for the Young Chef winner, to celebrate Windsor Salt’s 125thAnniversary)
CULINARY & SKILLS DEVELOPMENT
- We’ve got another jam-packed education program for attendees this year, includingsessions on:
- Sustainability (World Chefs)
- Molecular Gastronomy (Chef John Placko)
- Butchery (Canada Beef), and
- Dining Trends for Customers from Gen Z (Sysco) to Retirement (Season’s Retirement Communities),
- Along with an important panel discussion about positive mental health in the kitchen, led by Edmonton-based Chef Peter Keith, co-founder of “In the Weeds”
If you’re not able to attend the conference, rest assured that we are committed to working with ALL of our members across the country to ensure that they are getting maximum benefit from their membership.
Please feel free to reach out to me anytime to talk abouthow we can build our culinary community together.
Chef Simon Smotkowicz
President, Canadian Culinary Federation