We hope you have enjoyed following along on our Social Media Membership Drive this past month! Thank you to Chefs Stephan Schulz, Kim Sutherland and Erika Araujo for taking over our social media platforms to share more about themselves and their take on the Culinary Federation Revolution. We also had a bit of fun collaborating with some of our members for a "No Matter What Hat You Wear" feature reel that got over 2200 views!
So far with your help we have seen record engagement on our Facebook, Twitter and Instagram pages. Thank you so much for liking, commenting and resharing! It helps spread awareness about who we are, what we do, and why our industry is so special. This month you have four Young Chef Take Overs to look forward to, so please continue to engage. If you aren't already following along, you can find us here:
Twitter - @culinaryfed
Instagram - @culinaryfederation
Facebook – Culinary Federation
We are very proud to present "Last Call On the Line" A 6 Week Addictions Awareness and Mental Health Support Course, facilitated by Dean Anderson, Addictions Counsellor and industry veteran.
Last Call On the Line is geared specifically to addressing substance use and addiction in the culinary profession. Using his first-hand knowledge of addiction, the industry, and his skills as a counsellor, Dean Anderson will walk you through the process of change and how powerful it can be, building a stronger more effective team. Focusing on wellness, mental health, and team development, Dean will bring awareness, empathy, and soft skills to deal with hard situations.
You can still sign up to participate in the remaining sessions starting on February 16th (+ a recording of the first session). Please email email@example.com to register.
We are also excited to offer the recording of the first session FREE to NON MEMBERS. If you know someone in the industry that isn't a Culinary Federation member and might be interested in having this resource, they can sign up to receive the recording at the link below.
Thank you to our membership, the heart of the federation. We continue to do all we can to honour our industry and our members. If you have any ideas you'd like to share on how we can do more, please be in touch.
Chef Ryan Marquis, National President