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Monday, April 11, 2011

The Best Compliment Ever - tell us about yourself..


I received the best compliment just the other day - an intern who has been working with us for over a year or so, starting during her last year of University. After graduation she chose to volunteer with us, and has progressed to mentoring the new interns with the Chocolate Festival and the Chefs Conference.

Out of the blue, she asked me to explain our business model, and what exactly we do. What a wonderful compliment. 

She had seen parts of the business, much of the volunteer side of who we are, and, quite frankly, was curious as to how we could survive as a business, with everything we did pro bono...

So, in a nutshell, this is the answer:
The bulk of our business is consulting – speaking, teaching, strategic planning, business development and event production. 

However, as an entrepreneur, I am all about the big picture; too many charities and events see only one aspect of their business model – especially volunteer event committees.

Therefore, when I get involved with a business or association, I am usually able to identify the areas they are missing, the areas that they haven’t identified as a necessary part of their success, and attempt to create the strategic plan, and operations plan, that allows them to "understand" the big picture. 

Normally people reach out to me because I am seen as a business developer, association manageress and event guru  - someone who can create events that always makes their targets - financially or otherwise. Events that create the Return on Investment the client is seeking - it may be product awareness, an marketing campaign, a recognition or awards program, membership drive - you get it - the ROI.


Think of me as a hired gun CEO – a trouble shooter who comes in to assist companies/charities/events. We are the actual chair behind the chair in most cases. We offer training so the volunteers/company are able to reach their level of success, usually a 3 to 5 year plan for each company and event.

As for the interns and mentor programs, this has truly developed over the last fifteen years. We believe in offering education to volunteers, and to committees. To give people a chance or experience they may not get otherwise. To invest in their work experience.

Nevertheless, I started finding some committees and boards were committed to having their name in the program, not to the actual mandate, so we needed to build a team of volunteers/interns to support the committees. In essence truly defining and developing the roles of the Steering Committee and the Operations Committee.

With the autonomy and experience we offered the volunteers/interns it was relatively easy to create these teams. This takes a lot of our time to teach, mentor, and run two committees for every project, but it is rewarding for all involved. 

The chocolate festival strategic plan is the formalization of the mentorship program we created – whereby we have succession planning and mentorship year after year…event after event.

This model is extremely successful for career building resumes, hands on work experiences, and true opportunities for our youth - someone offering them the opportunity to learn, apprentice, and have ownership and responsibility of a project - with measurable results and return on their investment.

After the above conversation, our fabulous young intern had motivated me and perhaps re-inspired me to continue the pro bono work for a couple of major associations and events. Her feedback was amazing. She reminded me of the many letters of thanks we have received from past interns, charities, not for profits, committees, and Chairs of Committees - that our team, and our many volunteer hours really made a difference.

Funnily enough, her interest in what we do, and how we actually pay the bills, came at a particularly challenging time. (inspiring people seem to know when they are needed the most - thanks, young intern!)

A group of volunteers, responsible for a major event in their industry, have been making excuses for not meeting time-lines, deadlines, and truly important revenue commitments with the same old statement- "We do everything last minute" "What do you expect - we are only volunteers" and the best of it - "we don't have time to read all the information" - can you bring us up to speed - again.. (*two years of this, by the way)

I was at the point of removing all pro bono work, and concentrating strictly on our business - after all, to do what we do means 16 hour days, often 7 days a week. Then, out of the blue, this compliment came in - reminding us of why we chose, many, many years ago, to make a difference.

Thank you, interns - you inspire me - you keep us current, and, you make a difference.

Sunday, April 10, 2011

Exciting Details for Tastes of CCFCC Canada

Sunday June 12, 2011

5:00 pm - 10:00 pm
Renaissance Hotel Harbourside

1130 West Hastings St., Vancouver


Tastes of CCFCC Canada is not to be missed this year! Featuring 15 stations from regions across Canada manned by junior chefs and their mentors, guests will enjoy food creations and beverage pairings celebrating Canada’s culinary identity. Also joining us this year are guest chefs from the American Culinary Federation and Washington State Junior Chefs, as well as Aboriginal Culinary Team Canada. Look out for the Aboriginal Culinary team, as they will be presenting dinner for Monday, June 13, 2011 during the conference.


Stations will showcase regional foods, as well as beverages to match—beer, cider, wine, spirits, and non-alcoholic options. Attendants will be graced with fantastic food and drink, as well as the opportunity to meet and greet with some of the best chefs in the world.


Take a look at what the stations have to offer:


Prince Edward Island


Junior Chef: Jennifer Bryant







Mentor: Chef Hans Anderegg







Serving Prince Edward Island Style Lobster Macaroni with Aged Cheddar Cheese, paired with Chardonnay.


Nova Scotia


Junior Chef: Brenan Madill








Mentor: Chef Luis Clavel







Serving Nova Scotian farmed Arctic Char, Hodge Podge, Char Cracker, and Oulton’s Smoked Pork Belly paired with Blueberry Iced Tea, Van Dyke’s Blueberry Bomb, and Blueberry Powder.


Quebec


Junior Chef: Stephanie Lavergne






Mentor: Chef Marcel Kretz






Serving Quail stuffed with Fiddleheads, wrapped in boar bacon and presented with celeriac, apple puree, and St. Nicholas apple cider jus. Paired with apple cider.


Ontario


Junior Chef: Nikki Carriere






Mentor: Chef Marcia Budd







Serving pan-fried potato and goat cheese perogies with sautéed shiitake mushrooms, candied double smoked bacon, and scallion cream. Paired with a Syrah.


Manitoba


Junior Chef: Joel MacDonald






Mentor: Chef Tim Appleton






Serving Manitoban smoked goldeye terrine with a beet and goat cheese puree, sautéed pickerel cheeks, micro green, and a flax seed vinaigrette. Paired with a Pinot Gris.


Saskatchewan


Junior Chef: Tom Wood







Mentor: Chef Rob Harrison






Serving a mustard-cured duck bacon, Lac la Ronge wild rice and a barley galette with Carmine Jewel cherry preserve. Paired with a dark Saskatchewan Ale.


Alberta


Junior Chef: Debbie Poulin







Mentor: Chef Hong Chew






Serving pulled pork in a pinto bean cornmeal muffin, topped with a maple buttercream frosting and finished with a smoked chipotle crackle. Paired with a Sap Vampire Maple Lager from Albertan Brewing Company, Amber’s.


British Columbia (Kelowna)


Junior Chef: Jon Garratt






Mentor: Chef Geoffrey Couper






Serving venison bresola with young arugala, drizzled with cold pressed canola and local verjus. Paired with Spirit Bear Gin: an Okanagan elderflower spirit shaken with citrus, and topped with a local sparkling rhubarb bitter.


British Columbia (Vancouver)


Junior Chef: Rachelle Thompson







Mentor: Chef Kevin Greehy and Renaissance Vancouver Hotel Harbourside






Serving BC Hazelnut s’mores with Philadelphia Cream Cheese and Christy Graham Cracker crumbs, topped with a dark chocolate and chef-made marshmallows. Paired with a hazelnut iced coffee.


British Columbia Oyster Bar


Serving BC’s finest from K’ómoks First Nation.


- Komo Gway, Baynes Sound, BC, Canada

Rough-shelled with a firm ivory meat and a fresh briny finish.

- Comox, Baynes Sound, BC, Canada

Plump oyster with a dark velvety mantle, medium salt and a nice cucumber finish.

- Goose Spit, North Baynes Sound, BC, Canada

Beach grown and hardened. Firm meats and have a clean briny flavor and mild cucumber finish.

- Tree Island, North Baynes Sound, BC, Canada

Unique dark mantle and a full creamy flavor.

- Gartley Beach, North Baynes Sound, BC, Canada

Ivory meats and a dark, almost black mantle, rough shell, classic cucumber finish.

- Baynes Sound, Baynes Sound, BC, Canada

Multi-coloured and highly fluted shells hold nice firm and plump meats with a dark mantle.

- Buckley Bay, Baynes Sound, BC, Canada

Beach grown oysters have the classic oyster flavour, mild brine, nice and creamy.

- Brooklyn Creek, Comox, Baynes Sound, BC, Canada

Multi-coloured highly fluted shell offer creamy, plump full meats with medium salt.

- Goose Berry Point, Baynes Sound, BC, Canada

Sweet oyster, beach hardened and harvested, creamy white meats surrounded by a dark mantel.

- Sengoku, Baynes Sound, BC, Canada

A classic oyster, medium salt, clean flavour and a mild cucumber finish.


Youth Team Canada


Mentor: John Carlo Felicella



Serving Qualicum goat cheese, braised organic cippolini onion, mulled tomato and micro greens with a salt and vinegar cracker with emulsified chimichurri.



Aboriginal Team Canada


Junior Chefs from Vancouver Community College’s Aboriginal Culinary Class


Mentor: Chef Ben Genaille






Serving “Kayuukws” from the people of the Nass River—wind-dried salmon and sweet potato rostis, topped with herring egg caviar and served with bannock. Paired with wild herbal tea, hot or iced: a choice of spearmint leaves, lavender blossoms, rose petals, elder flowers, and red clover.



Canadian Cheese Table


Junior Chef: John Dashney






Mentor: Judson Simpson, CCFCC President







Serving a selection of Aged Cheddars, Blues, Bocconcini, Brie, Camembert, Canadian Swiss, Feta, Gouda, Havarti, Monterey Jack, Mozzarella, Parmesan, Raclette, Saint-Poulin and Tomme.


Canadian cheeses pair well with wines, beers, and cocktails—they’re fantastic!


Renton Washington, USA


Junior Chef with Mentor Chef John Fisher


Martini Bar


Hosted by Von Albrecht and Associates


Serving XFour (“Times Four”) Handcrafted Vodka, BC’s first handcrafted premium corn and rye-based vodka. Distilled four times by master distiller Frank Deiter, with hints of fruit and anise.


Tickets for Tastes of CCFCC Canada are included in full delegates package, and early bird individual tickets are only $90.00 including taxes. Tickets include all food and beverages, with $30 from the sale of each ticket supporting Canadian Junior Chefs Culinary Programs.


For tickets and details, see www.tastesccfcc.eventbrite.com

Friday, April 8, 2011

From here to there and back again


My Grandparents, and the Italian Crew. My Great Uncle Frank, left, Grandma beside him, and my Grandpa on the right.


The CCFCC 2011 National Conference Overview
went on a Roman holiday, and came back with a new look.

When Dawn asked me to translate the Conference overview into Italian, I was a little daunted by the task. I understand a lot of Italian, but forming complete sentences--and grammatically correct ones at that--is no easy task when you're out of practice. I knew I had someone to back me up however: my Grandpa.

My Grandpa is very concerned with the details, as many in our family will grimace at. He boasts about his experience with quality control. I knew I could count on him to iron out the details of translation where my knowledge comes short. Sending the PowerPoint to him, I couldn't have imagined the details that would become topics of debate.

As anyone with multiple languages will have experienced, transferring meaning from one language to another can present an untold number of misunderstandings. Words without equivalents, idiomatic expressions, and little things like punctuation conventions. Dangerously easy to mix up!

A few problems arose, especially concerning lexical choices. For example, what word do you use for dessert? There isn't really a precise Italian word encompassing all sweet things consumed after a meal. In the end the consensus was that "dolce, referring to sweets like pastries, would be one of the more appropriate equivalents.

I would like to send my Grandpa my warmest love and thanks for helping me with this project, I couldn't have done it without you!

Friday, April 1, 2011

CCFCC Honour Society

The Inaugural Honour Society Induction and Dinner, hosted by Chef Bruno Marti, was on Wednesday June 2nd, 2010. The Honour Society was developed to honour and recognize leadership, professional excellence, lifetime commitment and significant contributions to our profession and to the Canadian Culinary Federation. The C.C.F.C.C. Honour Society represents and promotes culinary excellence, friendship and goodwill.


The Inductees dined on this menu, created by Chef Bruno Marti.
Canapes
Smoked Salmon
New Brunswick Caviar on Blinis
Bison Hump with Onion Jam


Amuse Bouche
Potato Wrapped Prawns
Tuna Tataki Ponzu Pipette
Rabbit Saddle with Morels


Terrine of Foie Gras & Arctic Char
Fennel, Carrot Gelee & Lentil Salad
 

Duck Breast with Westham Island Blueberries
Polenta, Braised Cabbage & Asparagus
g
Braised Short Rib with Potato Foam
Tomato Confit, Peas & Carrots

Champagne Sorbet with Kalamansi Explosion
Pineapple Carpaccio & Brandy Snap


Roasted Veal Tenderloin Marsala
Pomme au Beurre, Spinach & Anise Scented Carrots

Pea Shoot Salad with Gorgonzola Tart
Pumpkin Seed Croutons, Port Wine Jelly & Pecans


Selection of Desserts
Parfait Grand Marnier
Parisienne Chocolate Mousse
Apple Tart Tatin


Mignardises
Bon Appetit!

Congratulations to all Inductees.
The 2nd annual Honour Society Dinner will be held at CCFCC 2011, Vancouver, BC
June 14, 2011



The Inaugural Honour Society Members, 2010:

Albert Schnell CCC Toronto
Arthur Raynor CCC Calgary
Bruce Wilson CCC Vancouver
Bruno Marti CCC Vancouver
Bud Bremner CCC Halifax
Fred Zimmerman CCC Calgary
Georges Chauvet CCC Montreal
Gerald Crewe CCC St. John’s
Hubert Scheck CCC Vancouver
John Reimers CCC Winnipeg
Julius Pokomandy CCC Vancouver
Klaus Theyer CCC Toronto
Marcel Hemery CCC Edmonton
Marcel Kretz CCC M.C. Montreal
Nick Schweitzer CCC Toronto
Paul Mastalir CCC Calgary
Pierre Clement CCC Ottawa
Roy Butterworth CCC Moncton
Takashi Murakami CCC M.C. Winnipeg
Valentin Kremzar CCC Edmonton
Vinicio Di Nillo CCC St. John’s
Wilhelmus Brand CCC Toronto