President’s Blog 2012-12-02

October 30th, 2014


In our business, this holiday season is one of the busiest times of the year, with parties, banquets, and large-scale events. We also want to make time for our friends and families. Easier said than done, sometimes. If anyone has good ideas how we can balance both, let me know…

Looking back over the year, 2012 has been an exciting time for the CCFCC. Our CCFCC culinary teams performed spectacularly on a world stage. Our peers from over the world have commented to me, both in person at the competitions and after by email, how professional and talented our junior and senior teams are. Now that’s something to be proud of.

Also this year, we have introduced some great new corporate partners and we’re fortunate to have our long-term corporate partners continue to support our programs. Keep an eye on our web site, Facebook group, and Twitter feed for updates. Speaking of our programs, work is continuing on the Certified Master Chef (CMC) certification along with other educational endeavours through the CCI.

Our membership is maintaining its current level, but we need to look at ways to increase our numbers to ensure the CCFCC remains strong over the years. Any ideas you have to persuade other culinarians to join us are welcome.

In January 2013, we’ll all be cheering on Alex Chan, Canada’s current Bocuse d’Or contender as he competes at what many consider the most challenging culinary competition in the world. We will celebrate our 50th Anniversary, with Edmonton pulling out all the stops for our national conference at the end of May/beginning of June. Also in 2013, we will choose new Culinary Team Canada teams and a Bocuse d’Or candidate. A global chefs’ challenge in Las Vegas is scheduled for Mid July this year.

As always, if you have any comments or concerns, let me or other board members know what’s on your mind. Have a safe and happy festive season!

Living the (holiday) dream,

Don