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ORLANDO CULINARY CLASSIC

Orlando Culinary Classic - WACS certified show for regional teams and individuals. Application forms in contact info...  Canadian teams and individual welcome. Check out this link...


WORLD CHEF'S DAY

The time has come to reveal the International Chefs Day 2014 theme: PASS IT ON!

Each year, on October 20th, Worldchefs and its members celebrate the International Chefs Day. This important date goes hand in hand with an annual theme, aimed at giving pride and honour to the profession, while using the opportunity to make a positive change within Chefs vocation, local communities and beyond.

This year is no different. What is more, the 2014 International Chefs Day theme comes with a twist and is named: PASS IT ON.

The 2014 “PASS IT ON” theme aims to potentiate the importance of knowledge and skills exchange, while underlining communication, open-minded approach and action for a cause, as one of the key elements to achieve sustainable development, preserve Chefs legacy, and nevertheless – make a good deed.

As the slogan states, Chefs all ranks and age around the world have been called up to pass on their knowledge and know-hows, while bearing in mind a meaningful impact they have on sustainability and society in general, and what an important role they play as mentors, change agents and humanitarian pioneers at a global scale.

In the light of how to give this year’s festivity a more significant meaning, Worldchefs President Gissur Gudmundsson adds: “Example of what you can do is go to schools and pass on your knowledge, work with humanitarian aids on a local level, surprise kids in kindergartens, visit hospitals, orphanages, prisons and bring back smiles to less fortunate ones... Once you hang up your Chefs jacket think about your actions, have they made a difference in the end of the day, and ultimately share your story with us”.

October 20 is your day Chefs, share your skills, passion and joy, and PASS ON your story to us: editorial@worldchefs.org



REGINA HOSTS BOCUSE EVENT

Experience the magic of Canada's newest threat to Europe's domination of the Bocuse d'Or crown. Regina - September 21. See details

NEW SYLE BUSINESS CARDS

A change in suppliers and the incorporation of mini QR Code options (scan cardholder's details to contact list on a cell) have led to a drastic cut in production costs associated with business cards for CCF Members.

Don't care for the code, then there is an option to stay with the basic format and now, even have your cards stand out with rounded corners.  Check out details  French version is now in the works.

NEW ON-LINE MEMBERSHIP APPLICATION

In a bid to connect more potential new members with CCF Branches we have introduced a friendlier access to membership. It's process is simple however, the key component is that the Branch has to be quick on the mark in connecting with the new member.

Thousands of people access this site to gather information regarding membership. Decisions are made based on how relative the resources are to one's career and response time.

Enter the on-line application form:

  • The guest evaluates the site

  • The guest is provided access to an application form

  • The completed form is automatically sent to the Branch of choice

  • The Branch is provided instructions to connect with the user

  • Welcome to a new member.

Everything should be made as simple as possible, but not one bit simpler.
Albert Einstein


RESTAURANTS
CANADA
2014 CHEF SURVEY

GOT AN IDEA, SUGGESTION,
or just like to do extend a compliment?

MEMBERSHIP  SURVEY
LET'S HEAR ABOUT IT!
Click here


Enacting New Bylaws

For many many of you that are not aware, there are new rules enacted by Parliament that require changes to the national bylaws, entitling us to continue as a Not for Profit Corporation.  The following links provide details of specific bylaws that are to be modified to the new Act. 

It should be noted that no bylaws will be changed so as to affect the intended outcomes - only some elements of context required to meet the new guidelines and or modernized interpretations and terminology.

Please view the attached on or before June 30 as your Branch Presidents will be presented with a voting  task to approve these based on your input or suggested changes.

CCFCC Bylaws 2014

CCI Bylaws 2014


JUNIOR VP REFLECTS on NORWAY

Report for the Central Region - Norway

I have taken the last few weeks to reflect on my culinary journey to Norway. It was a life changing experience and I thank you for allowing me to attend the World Chefs Congress. I had the opportunity to meet so many amazing people and really had a chance to see what chefs from around the world are doing?  Continued...


Cooks with a mission


 













Issue Jan. 2014




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