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Welcome It has been a very rewarding year with a strong commitment from our professional members and good attendance at our events. Our membership drive has been successful and we are very pleased with the enthusiasm of our new members. We now have 77 members of whom 32 are professional. We lost four members who did not renew their membership for various reasons. As a member of the Canadian Culinary Foundation Edmonton Branch, I am able to stay in touch with the culinary scene in Edmonton. The membership allows me to email and recruit new culinary talent in the Edmonton area. I am involved on a committee with President Chef Simon Smotkowicz called the High School Culinary Challenge which was a huge success in 2009. We have begun the process for 2010 and are looking forward to expanding the program. High School Culinary Challenge 2009 "Congratulations to Team Holy Trinity High School, winners of the second CCF Edmonton High School Culinary Challenge! This year thirteen Edmonton area high schools competed on February 7 at NAIT. Once again, teams of three students were required to prepare a 3-course meal for six in three hours. The Silvert medal went to Team Salisbury Coposite High School and the Bronze medal went to Team Queen Elizabeth High School. Over 360 guests attended this year's Award's lunch at the Shaw Conference Centre on Marth 9th. The competitors spent the morning in the SCC kitchen working with the staff preparing the same menu the students used for competition. This is the second year for the CCF Edmonton project and it has exceeded the expectations of all involved. Three new successful components were added this year:
The initial vision of President Simon Smotkowicz was, and still is, to engage high school students and expose them to culinary arts as a career. The hope is that the event will encourage students to pursue culinary arts as a career, by introducing them to the exciting nature of culinary competition. The feedback we consistently receive is that the idea seems to work. Judging was fantastic and the students were thrilled with the chance to be debriefed by our high-profile and well-respected judges. Stan Townsend did and absolutely outstanding job organizing and executing the competition. Thanks to NAIT, Shaw Conference Centre, Epcor, Lilydale Inc., Fantasyland Hotel, Chef's Hat Inc., Alberta Food Processors Association, Fin's Seafood Distributors, Edmonton Marriott at River Cree, Sage Restaurant, La Chaîne des Rôtisseurs, Sysco Edmonton, Dawn Food Products, Richard and Barbara Bergstrom, Growing Alberta, Bridge Brand Food Services, Sharp's Audio Visual and all the volunteers who stepped up to the plate so quickly and eagerly to make this event happen and happen well!!! Thanks to our ive members Tony Botelho, Alex Rubiletz, Zachary Johnston, Conrad Courchesne and Scott Ards, who willingly gave their time to mentor the five schools who requested help. Thank you chefs! All 39 competitors have the opportunity to apply for one of three scholarship/mentorship packages. According to the students, the instructors, the sponsors, the judges, NAIT staff and all the volunteers, the competition was another huge success." Functions We have had seven events this year. The quality of the food was excellent and the wine selections were superb. All are events were held on a Sunday except one which was held on a Saturday and the number of professional members attended is gratifying.
Scholarships We are giving four scholarships to NAIT culinary arts students annually valued at $500 each. This includes $1000 provided by our Bailliage and $1000 as a match from the National Bailliage. Two scholarships were chosen on the basis of academic achievement in the final year and their excellence in the preparation and presentation of food. The other two scholarships where awarded to first year stuents in the Culinary Arts program on the basis of their outstanding academic achievement as well as demonstrating financial need. We also provided $500 toward a new scholarship program to the Canadian Culinary Foundation, Edmonton High School Challenge. This was also matched by the National Bailliage. The scholarship winners were: Kryzll Blen (Holy Trinity High School), Peter Keith (Paul Kane High School) and Katie Lees (McNally High School). Young Commis Competition We held a very successful Commis Competition at NAIT on April 25, 2009. The committee was made up of Chair David Eayrs, Simon Smotkowicz, Jack Slobodan, Hans Voegelli and Peter Graham. We had six competitors and our winner Kyle Wood from the Fairmont Jasper Park Lodge competed in Victoria on October 23, 2009. Best Dish Award The 2008 “best dish” award went to Jason Munn of Papa George's Restaurant, Jasper, Alberta. The dish was arugula crusted caribou rack with cranberry farrotto, apple cider cream and maple fig emulsion. Executive My hard working executive is as follows:
We are currently working in the following areas to improve our Bailliage.
Member News and Accomplishments Chevalier John C. Mah was awarded a promotion to the grade of Baliff Grand Cross in the Order of St. John. Baliff Grand Cross is the highest grade in the order of St. John. Appointed by her Excellence the Right Honorable Michaelle Jean, Governor General of Canada on behalf of Her Majesty Queen Elizabeth II. It is a distinction held by just 21 non-Royal appointees at any one time within the world wide order of St. John. The Order of St. John is one of 5 National Orders in the Canadian Honors System which also includes the Order of Canada, Order of Military Merit, Order of Merit of the Police Forces and the Royal Victorian Order. Past Vice Conseillier Culinaire Peter Jackson former owner of Jack's Grill has moved to Nova Scotia and is currently planting vines with plans to establish the Aylesford Mountain Vinyard as a top Canadian Winery. We wish him well and look forward to the 2012 first vintage. Current Vice Conseillier Culinaire David Eayrs has left the Royal Mayfair Golf Club after 8 years and plans to stay in Edmonton and pursue new culinary challenges. Congratulations to Executive Chef, Micheal Brown Chef Rotisseure on completion of the Chef de Cuisine Certification from NAIT. Congratulations to Maitre Rotisseurs Honoraire Claude Buzon for receiving the Outstanding Associate Member of the Year award from the CCF Edmonton Branch. Congratulations to Maitre Grillardin Simon Smotkowicz recipient of the Frank Spinelii Award from the Edmonton City Palate. Congratulations to Chef Rotisseurs Scot Ards on his marriage to Sandy in May and his new position as sous chef at the Royal Glenora Club. Scott is also a gold medal winning member of Culinary Team Alberta. It has been an honour to serve as Bailli of Alberta Nord Edmonton and I have enjoyed my fourth year of office. I would like to extend my appreciation to all members of the Bailliage for their support and especially to my executive for their dedication to the Bailliage, and many thanks go to our professional members who have hosted dinners this past year. Peter Graham |
