What it takes to become a Certified Chef de Cuisine

Chef de Cuisine Certification – An Overview & Application

The Education Branch of the Canadian Culinary Federation -The Canadian Culinary Institute cci@ccfcc.ca

The Certified Chef de Cuisine program (CCC), is administered by the Canadian Culinary Institute, under the auspices of the Canadian Culinary Federation. The program is recognized by the Canadian Tourism Human Resources Council with its network of partnering agencies and associations throughout Canada.

The Certified Chef de Cuisine designation is the highest professional culinary recognition and  accreditation in Canada. It represents the culmination of the highest standards of managerial and administrative responsibilities, culinary skills and dedication to the cooking profession.

The CCI works jointly with selected public and private culinary schools to deliver the program and then evaluate course work from candidates. Local branches of the CCFCC have a significant role in the implementation and presentation of the CCC course. Each branch is responsible for an Education Chair to proctor, mentor and co-ordinate the program.

Contact the branch nearest you to determine when the next program is being delivered.

Canadian Culinary Institute =THE CCC PROGRAM

Preparatory Theory Courses:

• Cost controls

• Human Resources Management

• Menu Planning

• Nutrition

• Final Theory Exam - Minimum 70%

• Skills Package - Classical Menu -Black Box Menu

• Final Practical Exam - Minimum 70 %

We encourage that course work for these components are delivered on an accredited basis in cooperation with selected local private and public culinary schools. The local branch of the CCFCC is to process the andidate’s application. The candidate is required to sit the final comprehensive theory examination and achieve a minimum of 70%. Once passed, the second component in achieving the CCC designation is the preparation of a classical menu and black box menu (70% level required also).

Prerequisites

Candidates must provide DOCUMENTATION of the following:

• Red Seal certification. 5 years work experience POST Red Seal certification. * See note.

• During 5 years of employment after certification, a minimum of 2 years as an employee supervisor, working on the management team in the kitchen

• Food Handlers Certificate (i.e., Advanced Food Safe, Section 43 Certificate, Serve Safe).

• Current membership in the Canadian Federation of Chefs and Cooks (with a noted exception, fees in lieu of membership.)

• A current resume.

Note: Should a candidate posses International Certification Papers equal to the Red Seal certification, these candidates will be processed on a case by case basis.

Fees

The fee to the CCI for certification is $ 500.00. The CCI will issue a $500.00 tax receipt. In the case that the candidate does not wish to become a member of the CCFCC, they can waive their membership and in lieu add $ 1000.00 to the cost for a total of $ 1500.00 The Branch, working with selected local private and public culinary schools, will set fees for course work, including the practical exam. The total cost of the program, including all theory courses, the practical and the CCI fees will vary across Canada. Any Branch that is offering the CCC course must contact the CCI regarding fees to Instructors and total fees to candidates for approval. Candidates may also contact the CCI head office if they have any questions regarding fees or costs of the CCC program. By offering accredited courses, there are some tax benefits. Individuals may fund themselves, receive support from employers and/or the local branch may assist in raising the necessary funds. The CCI will accept $250.00 on registration, with the balance of $ 250.00 due prior to the final theory exam.

Examinations

Each preparatory theory component will have its own assignments and tests. These will be administered by the delivering school/trainer as part of the CCC course requirements. The CCI will administer a comprehensive theory exam through the local branch, or an appointed proctor. Seventy (70%) percent is the minimum passing grade accepted for this test. Once the theory test has been completed, the practical examination will be attempted as the final hurdle in the certification process. The practical exam has two parts:

a) Classical Menu

Published menus are provided in order to facilitate the candidates development for the classical menu examination. The Branch Chair will have a committee to select which of the menus you will prepare.

b) Black Box

A 4 course menu, with requisition sheets, cost analysis for each course and a hand-written copy of the menu will be required.

The Black Box component:

The Black Box product list and common inventory list will be presented on the day of the final theory test. In the week previous, the candidate will randomly pick a main component protein for the menu. In conjunction with the items presented on the product list, the candidate will plan a 4 course menu, 4 portions each course. In addition, the items on the menu must be requisitioned and have a cost analysis done for each course. Develop an equipment list to verify with the organizers. Items they do not have will be your responsibility to provide; this should only entail some small wares or specialty equipment. All candidates must agree on what is being brought in and it becomes common to all. The Lead Examiner’s ruling shall be final. The Black Box menu cannot be changed. It must be presented as written. An outline production schedule must be posted in your work area the next morning.

The Apprentice

Each candidate will be assigned a culinary student to assist them. A culinary student is defined as a person with less than 6000 hours of practical cooking experience. The CCI strongly recommends that the candidates supply culinary students from their own businesses, and then place them in a “pool” for the practical final.. You will not be assigned a culinary student who currently works for you, or who has worked for you in the past. In the event that it is required, the local CCI chair will endeavour to provide candidates with quality culinary students of similar ability. You must assign meaningful tasks and are expected to coach them during the test. The culinary students are not paid, however the CCI strongly suggests the candidate provide some form of compensation to these students for their time and effort on the candidates’ behalf.

Evaluation of Practical

The lead examiner will provide the time lines to you for presentation of the various courses of the menus. Final tabulation of marks will be done immediately following the black box dessert presentation. All candidates will be debriefed individually, as part of the evaluation.

Note:

The Culinary knowledge component (Kitchen Skills) has been replaced with Nutrition; however, a modified version of it has proved successful at some branches. Although not core, many candidates have benefited from seminar-type sessions concentrating on practical skills. For example: pastry garnishes, plating techniques, black box practices. Each branch can organize these professional upgrading sessions as required.

Please submit completed application to the C.C.I. Chairperson of your Branch.

Education Branch of the Canadian Culinary Federation

PROFESSIONAL EXPERIENCE – (Must have a minimum of five years "post" apprenticeship)

CHECK LIST FOR APPLICANT

1. Address – Home and Business

2. Work Experience and Documentation

3. Certificate of Qualification (copy)

4. Name to Appear on Certificate

5. Passport Photograph

6. Signature

7. Branch Cheque(s) attached, payable to "The Canadian Culinary Institute"

8. Membership application to Branch submitted (for non-members)

I, the undersigned, declare that all of the information and documentation is true and authentic. I understand that any willfully false information may result in my being permanently barred from the certification program.

Meet the Team

We have a fantastic group of people working to organize the CCFCC 2011 National Conference! With mixture of tried-and-true professionals and new-to-the-scene interns, it is certain that this year's conference cannot be missed.

Dawn Donahue

2011 CCFCC Conference Director, President and CEO of Go Golf Events Management

In her own words, Dawn is the “glue” that holds our team together. We are all so grateful for her guidance and support as we work towards the Conference in June 2011!

Mahin Rashid

2011 CCFCC HR Director, Charity Event Coordinator, Mentor

A Simon Fraser University graduate, Mahin has drafted job descriptions, created online profiles for positions, and continues to recruit, interview, and place volunteers for the Conference.

Maria Dowa

2011 CCFCC HR Manager

A University of British Columbia Graduate with a degree in Psychology and Family Science, Maria is currently transitioning into the Human Resources and Nutrition field. With experience as an employment counsellor, and now HR Volunteer, Maria will be organizing the 60 volunteers needed for various committees and the Conference.

Thorsten Gohl

2011 CCFCC Photographer

A graduate in Professional Photo-Imaging at Langara College in 2011, Thorsten captured the West Coast Chocolate Festival on film and will be our official photographer for the CCFCC 2011 National Conference.

Naomi Koit

2011 CCFCC Executive Assistant to Dawn Donahue

A fourth-year Political Studies major at Queen’s University, Naomi was an event organizer and media representative for both the 2008 and 2009 West Coast Chocolate Festivals. As executive assistant to Dawn Donahue for the 2011 CCFCC, she will be maintaining files, creating action plans, drafting various documents, and managing projects to help keep everyone organized.

Susan Fung

2011 CCFCC Intern—Event and Finance Manager

A fourth-year Business Administration major at Simon Fraser University, Susan has contributed to the 2011 CCFCC by drafting budgets, creating event overviews, and utilizing her multilingual talents to translate conference materials into Chinese.

Angelina Tagliafierro

2011 CCFCC Intern—Content Manager, Blogger, Online Marketing

A third-year English major/History Minor at the University of British Columbia, Angelina has worked to strengthen the online presence of the Conference through the CCFCC 2011 National Conference Blog, online promotion, and maintenance of web postings on event listing services.

Naz Kohan

2011 CCFCC Intern—Administrative, Research, and Database Manager

A third-year Political Science major at the University of British Columbia, Naz has worked on the CCFCC website, drafted spreadsheet documents, and translated conference materials into French, German, Chinese, and Spanish.

Celina Vergel de Dios

2011 CCFCC Intern—Event Organizer

A graduate in Educational Psychology from the University of British Columbia, and current student of Event Marketing Management at BCIT, Celina worked extensively with the 2010 West Coast Chocolate Festival Team last year. As Event Organizer, Celina will take on a wide array of tasks with the 2011 CCFCC National Conference.

Thanks to the many others who help us all on a daily basis! We couldn't do it without you all.

And one last thought: thanks to Naomi Koit for compiling the bios of our team members!

Thank You to Tourism Vancouver!

Tourism Vancouver has helped the CCFCC Conference extensively over the past two years, and this year will be no exception as the city of Vancouver prepares to host the CCFCC 2011 National Conference and events.

The list is long, but Tourism Vancouver has been integral in promoting the conference with their destination video, image bank, and the “Destination Vancouver” mailout package sent to chapters of the CCFCC across Canada. They will also be supplying delegates at the 2011 National Conference with complementary visitor guides, city maps, and postcards.

All this and so much more, the assistance of Tourism Vancouver in bringing this year’s conference to fruition is greatly appreciated and we are excited to be working with them.

Vancouver, with its fantastic natural setting, accessible city-scape, and vibrant culinary

and cultural scene, is certain to make an unforgettable backdrop for the CCFCC 2011 National Conference.

Take a look at www.tourismvancouver.com for more details.

Photo credits to Tourism Vancouver.

BC Chefs' Association Meeting at Rainflower

Tuesday night this week, the BC Chefs' Association met at the Rainflower Seafood Restaurant in Richmond, BC, for a fantastic ten-course meal.

The meeting included the induction of a number of new members, most notably the Chinese Canadian Chefs' Association. Congratulations to all of the inductees!

Above, Chefs Tony Luk, Chun Huang, Wing Leung, San Gen Liang, Sam Leung, Kent Wong, Kai Chung Lai, and Patrick Mo at the dinner.

BCCA Members new and old, and everyone else, were treated to Peking Duck, Stir Fried and Crispy Fish Filet with Chinese Greens, House Special Pork Chops with Basil, Conpoy & Shredded Chicken soup, Braised Dungeness Crab with ginger and scallion, Stir Fried Duck with Greens, Stir Fried Fresh Garden Vegetables, Crispy Fried Empress Ranch chicken, Shrimp and Pork Fried Rice, and a Tapioca/Taro Root dessert. Everything was perfect, I’m sure we all wished it would never end!

Thank you to the Rainflower Seafood Restaurant for their attentive service and accommodation of our large crowd!

Thank You to Tourism Montreal!

The CCFCC 2011 National Conference Team is pleased to announce that Tourism Montreal will co-sponsor the Women in the Industry Luncheon during the CCFCC 2011 National Conference on Monday, June 13, 2011. The luncheon will be opened by Tourism Montreal International Relations Manager Marc-André Gemme. Thank you for your generous support, we look forward to our partnership!

Please take a look at their website and blog to learn more about the wonderful city of Montreal, Canada, and all it has to offer:

www.tourisme-montreal.org

www.tourisme-montreal.org/blog

Some Great Fundraising Tips

Want to attend the CCFCC 2011 National Conference, but don't know how to fund it? Keep reading!

The CCFCC 2011 Conference Committee was asked if we had any thoughts on chapters raising money to attend the annual National Chefs Conference – asked by many groups actually.

We wish to share a few ideas with you:

Saving Money takes a lot of time and effort – but, if you invest some time into research on the internet, into networking and business development, and into your community, you can always save money.

The Short list of Ideas: (for those who don’t have time to read everything below)

· Fundraise – sell your services – people love good food – cook for them!

· Ask people to donate points for air or hotel

· Ask people you do business with to sponsor your association

· Invest in saving money with your time and research on the internet

· Ask experts for their help – travel agencies, marketing and sales, chamber of commerce, successful fundraisers – ask them for advice – not to do the work for you

· Give back to those that help you – support their business, write thank you letters, mention them by name in print, Facebook, Twitter

o Network – that is the key to success, and a big reason to attend conferences

The longer list – with more details:

o Host a fundraiser as an association

§ Each chef could cook dinner for 8 people, in someone’s home, with 4 courses and wine, that you could auction this off, or raffle this off for a $1000 per dinner

· Invite food and beverages partners to provide the ingredients

· Make sure your written menu includes their names and companies

§ Chef Poyan Danesh donated a dinner for 8, with appetizer and welcome cocktail, three course dinner with wine, dessert (and of course, shopping, menu planning, and cleanup) – sold for $2000!

o Host cooking classes

§ It is truly a time that families want to get back to preparing their own meals

· People want to learn to cook healthy, wholesome, family meals

o Organize with your local hardware stores or plant and landscaping stores or…. Well you get it

§ to cook hot dogs and sell pop every Saturday and Sunday – many businesses will match your funds, give you the storefront space

§ think outside the box – barbecue veggies, stuffed potatoes, “prawns on the Barbie”

· whatever your community will allow you to do

· include your suppliers and new products – great marketing opportunity for suppliers

o Make chocolates, caramels, etc - box them up and sell them – Easter coming up, Mothers day – get your local supplier to sponsor the ingredients

§ You could raise 10K in no time with chocolates

o Host a soup cooking competition – cold days, coming to spring – hit the local fairs, or farmers market – sell soup each Saturday and Sunday for a few weeks

§ Great homemade soup! People love it

· Add in an artisan bread or roll; even do soup and sandwiches!

· Be a member of airlines, hotels, car rentals

o Sign up online – watch for their specials and deals

· Go to your local travel agency – especially if you spend any money with them

o Ask them to see if they can get you a flight and/or hotel package sponsored thru their partners

o Maybe even visit a couple travel agencies and invite their support

· Ask your associates and corporate members if they have airline points they will donate to you and your members to fly out

o Oftentimes sales reps have so many airline points they would love to help out

· Ask the suppliers you do the most business with to sponsor the association to come out

o Or a portion of it – something is better than nothing

· Put together a letter of request to potential sponsors

o These sponsors can be numerous

§ Your suppliers and business associates

§ Local chamber of commerce

§ Local bank

§ Local car dealerships

§ Local associations that your association has helped or donated time and food to

· Outline what you are asking for – flights, hotels and conference package - $1500 to $2000 per person (with hotel, flights and conference package, it can be done for as little as $1500)

§ Outline the benefits to them

§ You will support their business and buy this amount of product over the next year (a shorter timeline if you can commit to it)

§ You will have their logo put on your delegate badge

· We can do that for you

§ You will write a thank you letter to them

§ You will write an article about them and their support for Mis en Place

§ You will mention them on facebook, twitter, and social media

o Outline why you should attend this conference

§ What this education, seminars, and networking does for you, your company, and your association

§ Read my article in mis en place – or the blog, about why people should attend conferences

§ Include this in the letter

o Take the attached sponsorship package to Cogeco and invite them to be a sponsor

§ They have a good opportunity to get involved with the association and gain recognition

§ As your employer, the article in Mis en Place would help for you to apply to them for financial support

For the Vancouver 2011 conference – specific ideas

· Google cheap flights – yesterday there was a $200 round trip flight from Toronto to Vancouver with Sunwing

o Sign up for flight alerts – when seats go on sale – grab them

§ Check out last minute sales, vacations, etc

§ Often you can get a hotel and flight package, with transfers, at a great price

· Fly out of the States – there are always cheap, cheap flights – fly into Bellingham or Seattle

o Right now Bellingham to Vancouver on Amtrak is on sale for $13 each way.

§ There is a shuttle from Bellingham airport to Amtrak.

§ Seattle to Vancouver is on sale with Amtrak for $36

· Reach out to your associate members in Vancouver – ask if they will pick you up at the Bellingham airport – it is only an hour or so out of Vancouver – depending on traffic

· Finally, consider investing in your own education and development

o This is a great 4 days to a week, in one of the most beautiful cities in the world, with the delegate fees subsidized by 50%

§ Where in the world could you eat, drink, learn, and network, for 4 days, for $500.00

· All food and beverages, plus a black tie gala, for such a low, low price

· Not to mention the education seminars, and the world class chefs that will be in attendance, hosting round table sessions

· Make it a holiday with your family

o Research Tourism Vancouver, get a good deal on a suite or a condo – there are good deals to be had if you work at it

§ As long as you are staying anywhere downtown, you are only a 15 minute walk from the Renaissance Vancouver Hotel Harbourside–

§ If you get closer to false creek you are a 30 minute walk, or a 10 minute bus ride

§ Or, stay on the north shore (north Vancouver) – the seabus comes right across to the waterfront – a five minute walk to the hotel

§ Or, stay in Richmond, near the Canada Line Sky train – 30 minute ride into the hotel

· Remember, a good idea is only good if it is put in place

o Raising money is hard work, and takes time – but, if you commit to it, then, you will be successful

o Make a list of everything you and your chapter have done for the community

§ Then ask the community to give back to you now

o Make a list of everyone you spend money with – all 7 of you

§ Your bank, insurance agency, cars, furniture, equipment, food and beverages

· Ask them to sponsor you

· In return, you will continue to do business with them

Start Now for the 2012 Conference!

Put Fundraising for the Annual Conference into your Chapters Annual Strategic Plan.

In Focus: Chinese Properties at the 2011 Healthy Chef Competition

There were some fantastic Chinese entries at the 2011 Healthy Chef Competition this past Wednesday, March 16. Not only were they visually exquisite (they should get bonus points for artistic endeavor!), but delicious as well.

Take a peek at the dessert entry from Dynasty Seafood Restaurant (below), which consisted of a 3-tiered aspic pudding, a pastry shaped like a porcupine, a marshmallow bunny, and a garnish of choux paste. Too cute to eat!

The entries from Chinese properties at the competition are as follows:

Chinese Canadian Chef Association

Kent Wong - Head Chef, Imperial Seafood Restaurant

1. Entrée: Poached Scallops and Tiger Prawns in Broth, Complemented with Asparagus (pictured

left)

2. Dessert: Strawberry Samplers- A trio of Strawberry Desserts: Strawberry Egg Tarts, Strawberry Cream Roulade Cake, and Strawberry Osmanthus Aspic (made with Agar Agar)

Dynasty Seafood Restaurant

Chef Garly Leung - Master Dim Sum Chef

Chef Sam Leung - Executive Chef

1. Entrée: Pomegranate Chicken—Diced Chicken and Sea Cucumber lightly stir-fried, then wrapped in egg white omelette to resemble a pomegranate, accompanied with 16 grains Steamed in Lotus leaves. The entire entrée contributes only 270 calories per plate (pictured left)

2. Dessert: A 3-Tiered Aspic Pudding, A Porcupine Shaped Pastry and a Marshmallow Bunny, garnished with filigree made with Choux Paste

Delizia Fusion Cusisine

Chef Eddie Hok Kwong Li - Chef/Owner

1. Entrée: Wild Sockeye Salmon wrapped in Organic Lettuce Leaves, Steamed and Set on top of circle of Organic Rice Melange, Japanese Kabocha Pumpkin. Accompanied with Mussels Marinara and Lemongrass Gastrique (pictured left)

2. Dessert: Panna Cotta Mi Amore: A light version of Panna Cotta, made with Almond Breeze, Amaretto di Saronno and Agave Nectar, Served in Tuiles Amandine, garnished with Forest Berries. Drizzled with Chambord Royale Coulis

This year’s Chinese entries walked away with two of the Healthy Chef Competition awards and claimed first and second place in the California Strawberry Commission Best Appetizer Award. Congratulations to the Chinese Canadian Chef Association for their success in Best Table Showcase and People’s Choice!

Many thanks to Chef Clarence Ma for getting the menu details for us.

CCFCC 2011 National Conference: The 2011 Healthy Chef Competition

CCFCC 2011 National Conference: The 2011 Healthy Chef Competition

The 2011 Healthy Chef Competition

Above, the Chinese Canadian Chef Associations' Award Winning Table Showcase, carved from fresh produce.

Three nights ago, 10 local chefs and their teams convened at the Hyatt Regency in Downtown Vancouver to show off their culinary prowess at the 12th annual Healthy Chef Competition. The competition is the result of a collaborative effort between the BC Produce Marketing Association (BCPMA) and the BC Chefs’ Association (BCCA), promoting healthy eating through fresh fruits and vegetables.

This diverse range of competitors—including restaurants, hotels, and culinary schools—produced some amazing talent and fantastic culinary creations!

This year’s competitors included:

The Chinese Canadian Chef Association

Delizia Fusion Cuisine

Dynasty Seafood Restaurant

Executive Hotels & Resorts

The Well Restaurant

Goldfish Pacific Kitchen

River Rock Casino Resort

The Hyatt Regency Vancouver

The International Culinary School at the Art Institute of Vancouver

Vancouver Community College

Awards were presented for Best Entrée, Best Dessert, Best Table Showcase, the Healthy Plate Award (for desirable presentation of fresh produce, and the overall healthiness of the dish), and the People’s Choice Award.

There were six judges for the competition, including:

Executive Chef Michael Pinter, CCC, Seton Villa Action Line Housing, Director BCAA

Corporate Chef Boban Kovachevich, Executive Hotels and Conference Centre

Chef Thomas Dietzel, International Hospitality Recruitment

Chef Edgar Rahal, Chairman BCAA

Pastry Chef Ulrich Pohl, Pohl’s Bakery & Pastry Ltd.

Melody Fury, Food Writer, VancouverFoodTour.com, GourmetFury.com

In the end, four competitors walked away with the five awards:

Best Entrée – The Hyatt Regency (entrée of beef tenderloin with a tandoori rub, aloo tikki spring vegetables, mint chutney, and beet coulis)

Best Dessert – Goldfish Pacific Kitchen (dessert trio of pineapple yoghurt mousse, white chocolate apple cake, and strawberry panna cotta)

Best Table Showcase – Chinese Canadian Chef Association, with some incredible fruit sculptures!

Healthy Plate – River Rock Casino Resort (entrée of braised sea cucumber, shitake mushrooms, pea sprouts, tiger prawn, garden pea puree, lily bulb, beet powder and chive oil)

People’s Choice – Chinese Canadian Chef Association (“Seafood From the East” entrée of poached prawns and scallops with a ponzu glaze, organic soba noodles and vegetables)

Congratulations to all of the winners!

The "Seafood From the East" dish by the Chinese Canadian Chef Association, winner of the People's Choice Award.

The evening was not just a big one for established chefs, but for up and coming individuals as well. In the last decade, the BCPMA has raised more than $80,000 for the BC Chefs’ Association Junior Scholarship fund, and the BC Chefs’ Association has awarded more than $150,000 in scholarships for culinary students.

Fundraising at the 2011 Healthy Chef Competition was no exception to previous years: the BC Produce Marketing Association presented the BC Chefs’ Association with a hefty check of $7,000 towards the Junior Scholarship fund, in addition to donations to the Canadian Cancer Society, the Heart and Stroke Foundation, and the “Fruits and Veggies Mix it Up” for Better Health program.

All in all, the 2011 Healthy Chef Competition was an entertaining night for guests and participants alike. Live music, great-tasting food, fundraising for great causes, and an incredible goody bag to bring home (filled with fresh fruits and vegetables, mushrooms, and a potted herb plant to name a few)? What more could a lot of foodies ask for?

Just wait until the CCFCC 2011 National Conference in June.