The first meeting of what was then called the Canadian Federation of Chefs de Cuisine took place at the MacDonald Hotel in Edmonton, Alberta on April 22nd and 23rd, 1963. The crest pictured on the right is the original logo of the Federation, and remained the logo until Federation was renamed the Canadian Culinary Federation in June, 2003.

The delegates of the first meeting of the Canadian Federation of Chefs, April 22-23, 1963. Back row Henry Bachman, Anthony Casagrande, Andre Pittit, Stuart McLeod, Nick Marachuk, Peter Ferenczy, Marcel Hemery, Xaviar Hietzman. Middle row Lynn McLeod, Einar Neilson, Valentino Alsoisio, Bert Bouwmeester, Fred Kovacs, Henry Duguay, Art Munger, Bill Schmidts. Bottom row Martin Elgeti, Don Cutler, Angelo Casagrande, Bill Walsh,Norm Gibeault Not pictured John Latham, Jack Sawchuk, Don Campbell, Joe Lentz, Walliy Shew

MINUTES of Founding Convention of Chefs de Cuisine,
held at the MacDonald Hotel,

Edmonton, Alberta, April 22nd and 23rd, 1963.

MONDAY, April 22nd, 1963
Breakfast Host Macdonald Hotel.
M.W. Elgeti in Chair, with the following members present:

Mr. Elgeti called the meeting to order at 9:30 A.M. and asked delegates from the various provinces to introduce themselves, Seven provinces were represented.

Mr. Elgeti introduced the Hon. Russell Patrick, who welcomed the delegates on behalf of the Provincial Government. He expressed his appreciation of the tremendous effort put forth by the Chefs to get this organization started.

Mr. Elgeti then introduced His Worship, Mayor Roper, who welcomed the delegates to this City and assured them everything in his power would be done to make their stay a pleasant one.

Mr. Dan Campbell, retired Director of the Tourist Bureau, addressed the meeting very briefly.

Moved by Mr. Cutler, seconded by Mr, Shaw and carried unanimously, that the name of the organization be "THE CANADIAN FEDERATION OF CHEFS DE CUISINE".

After general discussion the attached Constitution was accepted as the Constitution for The Canadian Federation of Chefs de Cuisine.

Meeting adjourned for Lunch - Host - Royal Glenora Club.

Meeting reconvened at 2:45 P.M.

Mr. Elgeti introduced Mr. S. S. Chambers, General Manager of Canadian National Hotels, and Mr. H.W. Aslin, Manager of the Macdonald Hotel.

Mr. Chambers expressed his pleasure at being present and assured the meeting of his support and any assistance he can give in the organization of the association, He said it was of great interest to managers of their hotels that members of their hotels are participating in this organization. He wished the organization every success in their deliberations,

Mr. Aslin assured the meeting that the Macdonald Hotel will co-operate in every way possible with the organization of the association in its broadest scope as they have tried to do on a local level. He congratulated the members on the very fine work they have done locally by their contributions and support of Muscular Dystrophy and said too that in their exhibits and displays of the culinary art the Chefs have opened the eyes of the public to the importance of their industry and profession. He assured the meeting that the Macdonald Hotel would do their best to help in any way possible if, and when asked to do so.

Regarding travelling and convention expenses of delegates, it was suggested that local organizations defray expenses of delegates.

After discussion on per capita tax to National Board, it was moved by D. Cutler, seconded by H. Bachman and carried, that the per capita tax to the National organization be .50¢ per member per month payable six months in advance by each local association.

On the subject of lenth of office for National Board members (with no salaries to be paid,) it was moved by H. Doguet, seconded by D. Cutler and carried, that an election be held annually for the election of a full slate officers.

The meeting agreed that the National Executive Board meet once yearly, two days prior to the annual convention. and that the expenses incurred by the National Executive Board be the responsibility of the National Federation.

It was agreed that a Convention be held once yearly, preferably alternating location between the East and West each year

Moved by Tony Casagrande, seconded by H. Bachman and carried, that Directors entitled to transportation passes should use these in order to defray expenses,

In order to maintain a desirable code of ethics it was moved by Mr. W. Shaw, seconded by Mr. T. Aloisio that no applicant shall be deemed eligible for membership unless he has been in actual service as an Executive Chef, a Chef, or Sous Chef for five years or more. Carried

It was agreed that each local association sell Associate Memberships - fees to go to local funds.

It was suggested that the Federation stress the promotion of charity work, either of local choice, or on a joint effort for a particular charity.

Moved by Mr. W. F. Schmidts, seconded by Mr. X. Hetzman and carried, that as a mark of distinction Chefs wear Ribbons and Federation inscribed Crests at special functions; blue for members red for officers of the organization.

It was agreed that Minutes are local association meetings and convention meetings be sent to all members. Members of each organization must be registered with the National organization, giving full name and address, and any change of address so that mailing lists be kept up to date at all times.

With reference to voting, it was moved by Tony Casagrande, seconded by Mr. A. Shaw, and carried, that everybody attending this Tuesday morning session of the convention be permitted to vote for a full slate of officers for the Federal Association.

It was decided that nominations be accepted from the floor and voting be by closed ballot.

Meeting adjourned at 5:15 P.M.

TUESDAY, APRIL 23rd. 1963

Breakfast: Hosts Swift Canadian Company Limited.
Meeting convened at 9:00 A.M.. - Mr. Elgeti in the Chair,

Moved by Angelo Casagrande, seconded by W. Shaw and carried, that Mr. S. E. Chambers, General Manager of CNR Hotels, and Mr. R. A. Mackie, General Manager of CPR Hotels Limited, be made Honorary Charter Life Members of the Canadian Federation of Chefs de Cuisine.

After considerable discussion regarding expenses and payment thereof, it was moved by Mr. W. Shaw, seconded by Mr, T. Aloisio and carried, that the Convention expenses be defrayed on a per capita basis.

Moved by Mr. H. Doguet, seconded by Mr, H. Bachman and carried, that $10.00 be paid by every delegate attending this Convention to defray expenses.

It was further moved by Mr. X. Hetzman, seconded by Mr. W, Shaw and carried, that it be incorporated in the Constitution that an initiation fee of $5.00 be charged each member joining the Federation.

At present membership in the various local associations is as follows:

Winnipeg 21, Vancouver 32, Edmonton 20, lone members 3 - a total of 76.

Regarding the next Convention, Mr.. D. Cutler presented an invitation from the Winnipeg Association that they host the next Convention of The Canadian Federation of Chefs de Cuisine. It was agreed that the next convention be held in Winnipeg on or after April 15th, 1964, the setting of the exact date to be left to the Winnipeg Association.

Moved by Tony Casagrande, seconded by Andre Pittet and carried, that The Canadian Restaurant Association, the Hotel Association, and the Innkeepers Association be honorary members of the Federation.

The newly elected Secretary is to be instructed to send letters to the Hotel Association, Restaurant Association and Innkeepers Association advising that The Canadian Federation of Chefs de Cuisine has been formed and suggesting that if we can be of any assistance to them to call on us.

On Motion of Henry Bachman, seconded by Henry Doquet and carried, the following is to be accepted as the Code of Ethics of members of this Federation:

"I hereby embrace this code of ethics as laid down by this association and I certify that I will supervise to the best of my ability the following traditional duties of the Executive Chef: Co-operation with Management, kitchen and serving staff; food cost control; menus planning; payroll control; public relations with staff and management; research of new dishes and equipment; inventory and buying; complete sanitation and upgrading of kitchen staff; and above all, to supervise the serving of palate-pleasing and attractive dishes and generally uphold the dignity of my profession and The Canadian Federation of Chefs de Cuisine. I shall place honor and the standing of our profession before personal advantage. I shall not use unfair means to effect any professional advancement or to injure the chance of another colleague to secure or hold employment."

With reference to a National crest, it was moved by Mr, X. Hetzman, seconded by Mr. W. Shaw, and carried, that the new crest will be as the crest of the Winnipeg Association and that it be on a background of a Maple Leaf, and that an artist be asked to submit a design of such crest for the approval of the Executive.

It was suggested that each local Association have a design of their own for lapel pins and that each association submit their design to the Federation Secretary from which a national design will be chosen at the next convention,

It was agreed that all members who joined the Federation at its inception be Charter Members.

It was agreed that uniform membership cards be printed for members of the Federation. New cards will be issued each year to members in good standing – each year cards will be of a different color.

It was agreed that each Association send in written reports monthly to inform the National Executive Board of their month's activities.

ELECTION OF OFFICERS:

President - A. Casagrande, Ottawa
First Vice-President - D. Cutler, Winnipeg
Second Vice-President - W. Shaw, Vancouver
Secretary - N. Gibeault, Edmonton
Treasurer - M. Elgeti, Edmonton

Executive Members:-

H. Bachman - Nova Scotia, P.E.I., and New Brunswick
N. Marchak - Manitoba
W. Shaw to appoint an Executive Member from the Province of British Columbia
A. Casagrande to appoint an Executive Member from Ontario and Quebec
W. Elgeti to appoint an Executive Member from Alberta
Tony Casagrande to be Executive Member for Saskatchewan (belongs to Edmonton Association)

Moved by W. Shaw, seconded by H.. Doguet and carried, that all ballots be destroyed.

It was agreed that the fiscal year of the Federation be March 1^st to February 28^th in each year.

Moved by H. Bachman, seconded W. Shaw and carried, that the Treasurer will sign all cheques issued by the Federation,

The meeting extended a vote of thanks to Mr Elgeti for conducting the Founding Convention,

It was moved by D. Cutler, seconded by H. Bachman and carried, that the Edmonton Association be congratulated on their efforts in laying the groundwork for the Funding Convention.

Moved by A. Casagrande, seconded by H. Bachman and carried, that meeting adjourn,

Meeting adjourned at 12:30 P.M

Mr. Dan Campbell, in speaking of the use of the crest, suggested that all hotels and people who employ Chefs de Cuisine should be required and encouraged to use the crest in their front windows, on menus, stationery, literature, and on advertising in national and international publications. This is most important from the viewpoint of tourism as a prestige symbol, He also suggested that Provincial Governments should be encouraged to print the crest in their Tourist Guides denoting paces to eat.

Mr. M. Elgeti suggested that this information be passed on to all local committees to act on as they see fit.