CANADIAN CHEF EDUCATORS ASSOCIATION

 NEWSLETTER 2008/09

Table of Contents:

Page 2 - 4 Presidents Message and Conference Report/Pictures 2008

Page 5 In Memoire Gayle Jackson

Pages 6-20 AGM Minutes June 2008

Page 21 2008 Conference - Membership Attending

Page 22 2008 CCEA Conference Financial Report

Page 23 2008 Membership

Page 24 Proposed Agenda for AGM 2009

Page 25 Notice of Motion Form for New Motions

Page 26 Membership Application Form

Page 27,28 Linda treks to Machu Picchu

Page 29 A Passion for Pears

Pages 30-33 Scholarship Attachment

Pages 34 Conference 2009

N.B. All photos courtesy of Matthew Stinson – Thanks Matthew!

CCEA WEB PAGE – PHOTOS & DISCUSSION BOARD http://canadianchefeducators.com/22

Go to the address above to view current images that were not put into on line newsletter

President’s Message

Greetings to all Chef Educators,

The highlight of this educational year, from a CCEA national perspective, has GOT to be the recruitment efforts of Wendy Barrett. Wendy is a new member who does much travelling in her role with the Pear Association, meeting and presenting to Chef Educators across the country, as she did at the 2008 CCEA National Conference. Wendy’s efforts on behalf of the CCEA have reportedly piqued the interest of Chef Educators as far away as Atlantic Canada, so the hope is to have representation at the next National Conference in Regina in 2009.

Speaking of that, I hope you all are making plans to attend the CCEA National Conference to be held in Saskatchewan in June of 2009. Educational seminars interspersed with social networking opportunities, makes the conference a unique Professional Development opportunity.

The other event of national interest on the horizon is the 2009 World Skills Competition to be held in Calgary in September.

It is with a heavy heart that I note the passing of Gayle Jackson, long-time CCEA member from B.C. Gayle’s wry humour and ready smile will be sorely missed by all who knew her.

Happy New Year,

Greg Poile

President

2008 Conference - President’s Report

Greetings to all Chef Educators!

2008 National Conference was hosted by the BC Conference committee in Abbotsford. Terry Larsen and his committee are to be congratulated on striking an excellent blend of educational speakers and pursuits with opportunities to mix and mingle with chef educators from BC to Ontario.

Thursday featured registration and collegiality in the Ray Johnson Hospitality Suite.

Friday started with a presentation on the Slow Food movement and slow eating by Christina Beaudoins. Next came Rebecca Kneen of Crannog Ales (and their excellent Party Pigs!) who spoke on organic farming/business and presented a sampling of their beverages. This was followed by a tour of the UCFV campus and a wonderful lunch presented by resident Chef Educator Bruce Corbeil and his brigade. Chef Michael Traquair of the Ramada Plaza spoke on the various aspects of buying local and organic produce as well as sustainability. We also heard from an agrologist from the BC Ag. ministry on the various aspects of productivity in the Fraser Valley. Dinner was hosted by Chef Terry McDougal at Chilliwack Secondary School and the day played out in the Ray Johnson Suite.

Saturday started with the enlightening Circle Farm tour. Farm House Cheeses graciously gave us the grand tour of the family-run farm/storefront, followed by a cheese-tasting. I’m NOT much of a cheese fan; this product was outstanding! We then headed to Limbert Mountain Farm for an open-air lunch, followed by an aromatic tour of their extensive herb garden. The tour finished at the Canadian Hazelnuts orchard. An excellent dinner was then held at the Ramada Plaza. The day finished off with various awards, draws and door prizes in the Ray Johnson Suite.

Sunday was the typical sad goodbyes to friends new and old, with promises to meet again next year in Saskatchewan!

Yours in collegiality,

Greg Poile

Beautifully Presented and Tasty!(Please view images in photo Gallery) 

We sample the Farm House Cheeses after our tour.

IN MEMORIUM

Gayle Jackson

December 23, 1950 -- November 4, 2008

It is with great sorrow that we report the passing of our long time colleague and friend -- Gayle Jackson. Gayle was a ten year member of the Canadian Chef Educators

Association, joining in 1998. She was a Chef, belonging initially to the Victoria Academy of Chefs and then to the BC Chefs’ Association when she moved to the Vancouver area in the early 1990’s. Gayle took on the teaching position of Chef Instructor in the Hospitality and Restaurant Management Program at Douglas College, Pinetree Campus and Chef for the Pinetree Community Centre in 1998. Here she taught, mentored, and

guided over 400 students in this program over the past ten years, in the process making many friends in the Academic and the Culinary communities.

An active member of the BC Chef’s, the Canadian Culinary Federation, and the Canadian Chef Educators, Gayle gave freely of her time and energy. She served as Secretary for both the BC Chefs’ and the CCEA, holding this position in each association for several terms. Gayle was always at the forefront of projects and events held by these

associations. Gayle served on the 2003 and the 2008 CCEA conferences held in BC, as usual always asking what she could do and not what her association could do for her.

Gayle had a wonderful sense of humour and a great sense of community. Gayle was a loving Mother to Nicole and Morgan, her children, and a wonderful Grandmother to Makyla.

Gayle was a respected Chef, a great teacher, and a dear friend to all whom she came in contact. She will be dearly missed by her family as well as her many, many professional and teaching colleagues across Canada.

Gayle, keep an eye on us from that Great Teaching Kitchen in the Beyond, and have the wine, the scotch, and the food ready for when we each finally come to join you.

Good bye, dear friend.

Terry Larsen

November 13, 2008

The Gayle Jackson Memorial Bursary has been established in memory of Gayle; Gayle was an instructor with the Hotel and Restaurant Management Program at Douglas College for the past 11 years. Canadian Chef Educators Association has made a donation to this bursary on your behalf. Any one wishing to make an additional contribution to the Gayle Jackson Memorial Bursary please call 604 777 6176, email foundation@douglas.bc.ca or mail it to Douglas College Foundation, P.O. Box 2503, New Westminster, BC V3L 5B2

CANADIAN CHEF EDUCATORS ASSOCIATION

ANNUAL GENERAL MEETING

Friday June 20, 2008

1. Call to Order. Welcome and Introductions – Chair (Past President) Terry Larsen

2. Presentation to the delegate from P. E.I. - Linda Hellingham as the person who has

travelled the farthest. West coast Sockeye Salmon

Presentation to Linda Galenzoski –SK director for Conference 2009

Presentation of Message from Pat Bell, Minister of Agriculture and Lands

Note: Pat Bell was not able to attend, however, sent a message to be read at our AGM. It concluded with a thank you to all chef educators for our work in teaching a new generation to make smart choices that will benefit all British Columbians.

3.Motion to Approve AGM minutes of June 2007 as printed in the Newsletter.

Moved by Tim Yzerman 2^nd Rick Barnum Carried

4. Additions/Changes to the Agenda - None

---

5. Presidents Greeting and Report – Greg Poile

Welcome, delegates, to the 18^th annual Canadian Chef Educators Association National

Conference. We are once again being hosted by our colleagues from beautiful British Columbia. This is the fourth time B.C. has hosted the CCEA National Conference. Previous editions were hosted in: 1993 in Kelowna, 1997 in Surrey and 2003 in the salt air of Nanaimo. 2008 finds back on the west (wet? left?) coast in lovely Abbotsford, where I’m sure our BC conference committee will once again put on a fantastic conference. A quick glance at the itinerary shows that they have put together a busy menu of educational sessions, geared specifically for the Chef Educator, balanced with social activities to allow us to relax and get to know our colleagues from around the country. And of course, we will all be treated to many culinary delights over the next few days. Savour the food, savour the sights and sounds, but most of all savour the moment; take the time to meet and really talk to your professional colleagues and peers. There is huge value in the sharing of concepts, of ideas both culinary and educational. Take the opportunity!

I’d like to take this opportunity to offer a big thank-you in advance to Terry Larsen and

all of the other members of the BC conference committee, for their hard work and

dedication over the past year. Planning a National Conference, while a rewarding experience, takes much forethought and a variety of people willing to volunteer their time, efforts and skills. Thanks for being so dedicated for the benefit of your colleagues.

I’d also like to thank all of the members of the Executive for their efforts on behalf of the Association. Each of the Provincial directors works to keep interest alive in their Chapter and the other elected officials perform their roles with professionalism and class, so thanks go out to all of you. I want to send a particular thank-you out to Kathleen Hancock and Terry Larsen for their patience in dealing with me as I come to terms with my role and responsibilities. I appreciate your words of wisdom and the covering of my posterior as the need arose.

Conference is the highlight of the year for many of us. The opportunities for growth,

both personal and professional, are endless. Take this chance to renew old friendships and begin new ones; to learn many things of value that you can apply in your kitchens and classrooms; to challenge yourself as a Chef Educator and bring fresh enthusiasm to your chosen field. Speaking for myself, it is the recharging of my enthusiasm battery that makes Conference attendance so key. I find that by sharing and commiserating with my colleagues, I learn what things I’m doing well at and what things I might want to change for the betterment of the education of my students’ learning.

In closing, I would just like to say that I hope all of you enjoy your time at conference. Avail yourselves of all of the various activities both educational and social and I have no doubt that you will have a wonderful, meaningful time here. If you don’t, tell me or a planning committee member; if you do, go home and tell any and all Chef Educators that you know. It is by maintaining and recruiting membership that we can all be guaranteed to have such an amazing learning opportunity each and every year. Spread the word. PD planning BY Chef Educators FOR Chef Educators is a tasty educational treat, every year!!

6. Vice President – Membership Report – Membership Drive - Susanne Mikler

Susanne stated that creating a list of contacts in each province has been an ongoing problem with updates to member contact information. Suggested and described a program called “Constant Contacts”. Susanne will investigate setting up such a site for CCEA.

Moved by Susanne Mikler 2^nd Settimio Sicoli Carried

7. Vice President – Communication Report – Kathleen Hancock

Tasks completed for 2007/08 included:

• Preparation of minutes from Conference Exec meeting and AGM and distribution by email to all Exec members.
• Preparation and distribution of Executive Contact Information
• Preparation of Newsletter 07 and distribution to all paid members by email; with suggestion that those members who could not open the file should reply with request for print copy or await publishing on our web site.
• Mailed copy of newsletter to all members of the Exec for filing in their binders.
• Printed all contacts membership data from the data base, organized by province and sent them to each Provincial Director. Also a complete list of paid members by province.
• Sent print copies of membership data to President and Membership Director for all contacts, also emailed File copy
• Updated contact information on data base and to each province and Pres and Communications Director as received.
• Did complete email contacts re Job Opportunities, Conference Info and Membership fees requests as requested by Treasurer
• Contracted tech help to improve Membership Program to facilitate the printing of reports.

Moved by Kathleen Hancock 2^nd Janet Fisher Carried.

8. Treasurers Report – Terry Larsen

The following duties were performed as part of the 2007 – 2008 year.

• Printed two sets of mailing labels for chef educators who have held membership for at least one year in the last 5 years.
• Printed 115 invoices for these present/past members
• Printed the data sheets for these members
• Printed and 115 letter reminders that membership dues, along with invoices and data sheets
• Updated data base with any changes indicated by members
• New members received the above plus a copy of the latest newsletter, provincial and executive contacts, a copy of the CCEA Bylaws and a “Welcome Letter” with cc to the President and Provincial Director.
• Deposited membership fees, recording names in Receipt book and in Ledger.
• Paid bills for Web site, Postage and Mailing, Data Entry
• Sent executive members updated lists of Paid Members
• Prepared data files for executive members
• Balanced Ledger, Printed Financial Report and Reconciliation for Presentation to AGM, compiled and printed draft budget for 2008-2009 CCEA year.

We received 41 dues for 2008 year

We have 9 Life Members (non dues paying)

We have 4 new members in 2008: Herb Hess AB, Bill Taylor AB, Andreas Fopp, BC, Tyrone Miller, ON.

Coming to Conference are 4 potential new members: Linda Hellingham PEI, Peter Bucher AB, Bozena Skurski AB, Joanne Krahn AB.

7 members not paid this year as of Conference: Mike Doyle BC, George Rudolph BC, Settimio Sicoli BC, Sunshine Layton MB, Gayle Jackson BC.

We have a huge number of members who have not paid membership dues for 2008 or previous years for whatever reasons. We need the Provincial Directors to contact all members and past members on their lists to try to get the paid membership up. With a data base of 495 past and present members, we should have at least 100 paid members each year.

Terry Larsen

CCEA Treasurer 2007 – 2009

Enver Creek Secondary, Surrey BC

Moved by Hal Buechner 2^nd Gayle Jackson Carried

Auditors appointed: Janet Fisher to delegate 2 other people to help her.

9. Provincial Directors’ Reports:

A. British Columbia – Ralph Walker

Ralph Walker was unable to attend Conference 08. He sent information on the Cook Program Review Project - Updated May 16 2008. The outline is printed below. To obtain the complete set of documents, please email Kathleen Hancock at jpspald@yahoo.com and ask her to email you Documents BC1 – BC4.

Cook Program Review – Project Update May 16, 2008

Over the last few months, further consultation and revision of the proposed program model has occurred. Propel is in the process of visiting colleges and their industry Program Advisory Committees on an individual basis in order to discuss regional issues, and provide the opportunity for additional feedback from all stakeholders. A summary of the research process and findings to date as well as a description of the revised program model follows.

Research and consultation findings

The Cook Program review process has involved the following research:

1. Consultation with a task group comprised of representatives from various sectors of industry, mostly executive chefs
2. An online survey of employers
3. An industry forum of employers and industry groups
4. An educator forum of administrators and instructors in public and private post-secondary institutions and high schools
5. An online survey of cooks and chefs, current apprentices, students and recent graduates
6. Distribution of and feedback on the initial draft paper to all stakeholders
7. A joint forum of industry and educators to review and discuss the initial draft
8. Further consultation and model revision with the task group following feedback
9. Additional clarification and validation of the revised model with industry, educators, labour, and program advisory committees

The task group of 13 executive chefs and other industry representatives has met four times to date (October 17, 2007, December 3, 2007, February 11, 2008, and May 7, 2008). While not all task group members have been present at all meetings, members have been closely involved in vetting the findings and contributing to the model revision process.

Initial task group consultation identified some of the issues surrounding the current status of the programs, most notably in the involvement and support of employers and apprentices, but also the need to assess competency with practical assessments, increase the amount of technical training at each level, and set achievement criteria of a minimum of 70% in both theory and practical for completion.

Consultation with industry and employers noted a need for improved communication and awareness; flexible scheduling and delivery of training; certification after the completion of each level; improved on-the-job competency-based assessments; an updated curriculum; and more practical experience and real world skill development in the initial stages of the program

Educators and administrators from post secondary and high school programs provided additional input, most importantly recognition that Foundation training provides more than Level 1 of technical training and is an integral part of cook training in the province. Echoing feedback received from industry, more support is needed for the apprenticeship program from employers as well as the ITA and Propel. There was also concern about different enrollment rules, content, and recognition for Foundation and ACE-IT programs. An openness to a new program delivery model, participation of private institutions, and a flexible schedule of training was indicated.

Task group members agreed on the need for any new cook training model to address the key areas of consensus from our research: some form of progressive credentialing system; alternative options in addition to block release; improved employer and apprentice support, communication, and resource materials; multiple entry points and streams; and improved evaluation of practical skills in the prior learning and challenge processes.

Initial levels of training should provide a true entry level set of skills comparable to a year on the job, with more practical experience as a part of the learning process. Three levels of competency were identified for certification, marking the stages in the journey from entry level to professional cook. The “Red Seal” would be linked to the third level of competency as a journeyperson.

Funds re-allocated from the restructuring and improved success metrics of culinary arts programs would be re-invested to provide for the additional training at the second and third levels, practical assessments, and additional employer support. The restructuring would encourage institutions to facilitate and track the completion of work based hours for apprentices concurrently with, in advance of, or during semester breaks following levels of schooling in order to allow for a continual education and certification process.

Public post-secondary education representatives have expressed concern about the impact of the proposed model on the existing Foundation programs. Revisions have been made to address clarity of wording, as the selection of job titles could impact recruitment; regional issues, and to increase the initiative for certification, as many students seem content with an initial block of training with no intention to continue on to a Red Seal.

Further development of the model focused on achieving clarity surrounding the intention of the restructuring, re- allocation of funding, and program duration with the task group. In addition, a process for communicating with various stakeholders has been undertaken. Visual model enhancements and clarity of the funding model and process are additional pieces of communication that have been added, to address the impression that the intent is to shorten the amount of culinary arts training and reduce funding.

The “unbundling” of the current 44 week Foundation program into two new stages of certification, including workplace hour requirements will provide for an equitable assessment of those enrolled in the various stages of the program, enhance mobility and completion rates, and remove barriers to further education and certification.

Improved employer and apprentice support mechanisms, as well as an increased role of Propel in promoting and facilitating completion and transition to additional levels of certification will provide additional success.

Proposed new cook training model

A proposed new Cook Industry Training Model is described according to the following features:

¨ Meets “industry training” criteria

¨ Multiple entry and exit points

¨ Restructuring of foundation program into two levels of certification

¨ Better high school-post secondary-apprenticeship integration

¨ Full time employees (traditional apprentices)

¨ Equality in achievement criteria for all streams

¨ Bridging and laddering

¨ Progressive credentialing

¨ Stronger workplace practical assessment

¨ Clearer challenge process

¨ Greater quality assurance

¨ More flexible delivery and scheduling of technical training

¨ Improved sponsorship and registration model

Meets “Industry Training” Criteria

¨ Industry defines the occupational standards

¨ When standards are met, a provincial qualification is issued by the ITA (rather than an institution). As part of this process, there may be a Red Seal endorsement, which is a national qualification

¨ Work-based learning is a significant component of the process (at least 50%; ITA does not fund exclusively educational programs)

¨ A certificate of qualification is not issued unless the employer is involved in the process

Multiple Entry and Exit Points

¨ Multiple entry points for high school students, post-secondary students, existing employees, apprentices and challengers

¨ While we want to encourage individuals to complete all levels and credentials in the new model, it does afford flexibility for individuals to complete part of the training and then leave the program (after obtaining a Professional Cook 1 or 2 Certificate of Qualification)

Restructuring of Post Secondary “Foundation” Program into Two Levels of Certification

¨ The first level of certification involves a training program with a duration of 720 -800 hours, or 24-30 weeks, depending on school schedule and length of instructional day, plus 500 additional hours of work based training for completion

¨ The second level of certification involves a training program of 12-16 weeks or 360- 480 hours, depending on school schedule and length of instructional day, plus 750 hours of additional work based training for completion.

Better High School-Post Secondary-Apprenticeship Integration

¨ There is a direct entry point for high school students with a clear path and credit into apprenticeship

¨ High school professional cooking programs that meet the criteria for facility and instruction would involve a training program of 480 hours, plus 750 hours of additional work based training for completion.

¨ High school accredited programs could deliver the entire first level of training, allowing students to get their first certification while completing high school.

Full Time Employees (Traditional Apprentices)

¨ The full time employee still has the “traditional apprentice” option of technical training only (120-240 hours) plus 1000 hours of work based training for completion of levels one and two

Equality In Achievement Criteria For All Streams

¨ All three streams of entry and training would have the same criteria for completion, the technical training, practical training (of which at least 50% would be work-based) and written and practical evaluations

¨ The third level, which would be linked to the Red Seal, would be only offered in the “traditional apprentice” format of technical training only, and confirmed completion of a minimum of 3000 hours of work experience in addition to Professional Cook 2 certification would be necessary for all candidates as a part of the certification process

Bridging and Laddering

¨ Clear pathways, linkages and credit among individuals entering from various points in the model

Progressive Credentialing

¨ Three credentials that more directly relate to industry needs, reflect the progression in the trade, and afford more opportunities for obtaining at least one credential (each stage of completion would have its own credential, rather than being a part of a cumulative process)

Stronger Workplace Practical Assessment

¨ Practical exams for each level of technical training and for challenging each level

¨ Practical assessment tools for workplace training and workplace assessors and train the trainer development

Clear Challenge Process

¨ Challenge options for each level of technical training

¨ Challenge options for Certificate of Qualification and Red Seal credentials

Report Overview of Ralph’s Report read by Kathleen Hancock

Other information was provided by members from British Columbia present at the AGM.

News from British Columbia – Maple Ridge Composite held a very successful CHOWDER COMPETITION and Lord Tweedsmuir hosted a CHILI COMPETITION with 35 students competing. The GINGERBREAD COMPETITION had a total of 160 projects competing. Terry Larsen hosted a CULINARY SCULPTURE COMPETITION.

Pierre Dubrulle is retiring this year after a long and successful career and will be moving to Ontario. Richard Neizen will be moving to Samuel Robertson School. More teaching chef positions are opening up in Vancouver.

“New Food Guidelines” are mandated as of January 08 for elementary schools and by September 08 all Secondary schools must comply. These government guidelines are aimed at teaching student to make healthy choices. Guidelines are excellent but there has been no monitoring and these guidelines conflict with the Culinary curriculums. The Maple Ridge, Surrey and Vancouver schools have been proactive in meeting these guidelines. For the Post Secondary Culinary Programs there have been changes as well, especially in the Apprenticeship Program Some positive and some detrimental changes but we are all adapting.

Moved by Gayle Jackson 2^nd Tim Yzerman Carried

B) Alberta Report presented by Tim Yzerman

Alberta started the year with a mini-meeting where we planned the year ahead.

• We started off with a Gingerbread House Competition in Ponoka; sadly only Camrose and Ponoka students competed. But with that we had 15 houses from Ponoka, 6 competing and 8 for show. And 6 house from Camrose with 1 house built by a remarkable Grade 1 student.
• In March, Grande Prairie Composite hosted the Annual Alberta Baking/Culinary Competition. Camrose and Grande Prairie students competed, unfortunately we had only 4 students competing.
• Skills Canada Competition where Hal, Greg and Lac La Biche Portage College had students competing.
• Skills Canada Alberta decided that any school involved with SKILLS CANADA ALBERA could apply and receive money to update any CTS area to Industry standard. This is similar to the Government Program in 1980 during the first Alberta boom..
• Alberta Foods Curriculum is undergoing yet another change and Chef Educators- Matthew Stinson, TimYzerman and Greg Poile have been given the opportunity to contribute in Alberta Education K & E/CTS Committee. We are also on the new Curriculum Committee. The plan is to separate the domestic Foods program from the Culinary Arts & Baking and align the High School Culinary Arts & Baking wit the 1^st year Apprrenticehsip Outline. The Culinary Arts & Baking students only have to receive 15 credits in High School to write off their 1^st year Apprenticeship..

Moved by TimYzerman 2^nd Susanne Mikler Carried

C) Saskatchewan Report presented by Linda Galenzoski, Director

The Regina Trades and Skills Center in Regina and Saskatoon is government funded and was developed in response to lack of trade personal in all industries. In Regina, it was initially developed for inner city revitalization to assist aboriginal and at risk students. Because of the industry response, The Industry Advisory Council and the Saskatchewan Tourism Education Council, the program has since broadened.

A twelve-week course of cooking and presenting food was developed. This follows the restaurant (preparation) and hospitality (presentation) course outline. For the Grade 11 or 12 student, this meant one semester would be attended at the high school and in the second semester, he or she would attend full days at the Trades center, gaining five credits approved by the Minister of Education with focus on the culinary skills.

Moved by Linda Galenzoski 2^nd Kathleen Hancock Carried

D) Manitoba – Andy Ormiston sent his regrets at not being able to attend. His report was read by Kathleen Hancock.

CCEA Manitoba report to CCEA national convention – June 2008

Competition:

Winnipeg Culinary Salon

In the professional Categories, a total of 13 Gold, 7 Silver and 3 Bronze medals were awarded. In the Student categories a total of 21 Gold, 23 Silver and 9 Bronze medals were awarded. The top school based on the highest number of Gold medals awarded was the Manitoba Institute of Culinary Arts in Brandon (Part of Assiniboine Community College) with a total of 6.

Northwestern Ontario and Saskatchewan – we welcome out of province competitors. We are also expanding the hot competition aspect of this salon in 2009.

KNORR/CCFCC National Junior Culinary Challenge

Melissa Hryb of Bergmans on Lombard was our provincial champion and won bronze at the National Junior Challenge. Melissa has previously represented Manitoba at Skills Canada in the Post Secondary Category.

Skills Canada – Manitoba

Baking (Post Secondary)

• Gold Nicholas Turcan Red River College
• Silver Denise Hogan Red River College
• Bronze Jodi Kotowicz Red River College

Baking (Secondary)

• Gold Michael Ewonchuk Tec Voc High School
• Silver Jessica Mistelbacher Kildonan East Collegiate
• Bronze Caroline Boulet Crocus Plains Regional Secondary

Culinary Arts (Post Secondary)

• Gold Sharlene Chopee Red River College
• Silver Shannon Stebelko Mirlycourtois Restaurant
• Bronze Kyle Hiebert Red River College

Culinary Arts (Secondary)

• Gold Max Wolinsky Winnipeg Technical College
• Silver Luda Wall W.C. Miller Collegiate
• Bronze Mackenzie Ferguson Kildonan East Collegiate

Competition…continued

Mary Jane Feeke, Pastry Instructor at Kildonan East Collegiate competed in the new Pastry Chef Competition at the CCF national convention this past spring and is now on the Canadian Culinary Team. Kildonan East Collegiate is also doing a field trip involving students going to the Culinary Olympics in Erfurt in October.

Larry deVries, instructor at Crocus Plains in Brandon will also be competing at the Culinary Olympics in the Restaurant Plates category this October.

Technical Vocational Initiative:

This initiative by the provincial government funds new equipment, demonstration projects and professional development for technical vocational teachers in Manitoba. All other provinces should be jealous of this program – it’s well funded, professionally managed and its sole purpose is to upgrade equipment in high schools and colleges and to enhance the image of trades careers.

Here are some examples for the rest of you to drool over:

• Kildonan East is getting a commercial wok range & a new griddle (they’ve already received 2 combi ovens, an ice cream machine, a chocolate temperer and an airbrush from TVI)
• Louis Riel is getting a new freezer, a new cooler and a new mixer (they got a new dishwasher last year and a walk in freezer and previously received a tilt skillet and a new steamer)
• Swan Valley got a Squirrel Point-of-Sale system last year, complete with a declining balance system, meaning the students have a swipe card preloaded with cash which they use for purchases in the cafeteria.
• W.C. Miller got a combi oven 2 years ago.
• Lord Selkirk received a new pass through heater-cooler 2 years ago.
• Frontier Collegiate received a combi oven last year.

Further information available at www.edu.gov.mb.ca/tvi/ No, you may not apply from out of province.

Enrollments:

• Kildonan East Collegiate will have 4 CA teachers this September due to increasing enrollments.
• Lord Selkirk Comprehensive School will have 2 full time CA teachers this September due to increasing enrollments.
• Steinbach - enrollment is growing.
• This seems to continue a trend from last year of increasing enrollments in several schools. Maybe we’ve got a generation of kids now who grew up with FoodTV – which might mean more job security for us.

New developments:

• The province has initiated a review of the apprenticeship system. Several grants are now in place for employers to encourage them to hire apprentices. We also have a Senior Years Apprenticeship Option whereby high school students can earn credits if enrolled as an apprentice. This program now has its own coordinator as a greater emphasis is being placed on this initiative.
• HRH Prince Phillip visited Winnipeg this month and Helmut Mathe and his students at Louis Riel Arts & Technology Centre prepared the pastries for a dinner in his honour.

Staffing – retirements and new hires:

Roy Rudachek has retired from Ecole Sturgeon Heights and has been succeeded by Joseph Lindhorst, a new teacher. Along with Mariln Ingram they now have 1 & 1/2 teachers in this program.

Respectfully submitted

Andy Ormiston

Lord Selkirk Regional Secondary Comprehensive School

Selkirk MB

Moved Kathleen Hancock 2^nd Rick Barnum Carried

E) Ontario presentd by Susanne Mikler for Sebastian Cugno CCC, Director

Culinary training is alive and well in the province of Ontario. Several community colleges are expanding their programs and upgrading their facilities, high schools continue to promote the trades and all private career colleges are now registered under the new Act.

Cash on Hand:

• Ontario CCEA has $595 on hand which is a combination balance from the last conference and cash infusion from Liaison College HQ for the purpose of mailing and other costs

Ontario Membership:

• Continued interest in the CCEA
• Goal for next year to compile an email listing of all culinary contacts in the province
• Still battling the confusion of another (apparently related) association – slowing gaining momentum on clearing this up

Ministry of Colleges & Universities: Workplace Support Branch (Apprenticeship)

• Creating new levels of training to separate the trade: Asst Cook, Cook, Chef, Master Chef – Humber College is presently offering the Chef program as a pilot
• Check out the successful: www.apprenticesearch.com

CCFCC:

• Toronto has elected Tim Belanger as the new president; Tim has campaigned on a create Junior Branches platform which will include new members from the culinary schools

Skills Ontario & Skills Canada:

• Ontario sent Lindsay Vandekamp (Liaison College) to Skills Canada
• Ontario placed third in Calgary at Skills Canada

Other:

• New culinary show on the horizon: Pressure Cooker ; features chefs from across the country vying for top position by elimination
• Cuisine Canada to present culinary book awards at the Royal Winter Fair by hosting a stage featuring students
• Recipe contests the hot ticket for food companies to promote their products
• Liaison College opened two more campuses – Barrie and Whitby Ontario

Moved by Susanne Mikler 2^nd Renee Thomas Carried

F. Yukon

Gene Batten has agreed to represent CCEA in the Yukon. A full set of materials has been sent to him. He was not able to be present at conference but hopes to have a report ready for next AGM.

G. Eastern Provinces

No directors as yet from any provinces east of Ontario. However, Linda Hellingham is attending conference from Humber College, P.E.I. and gave an informal report.

10. Old Business

A. Scholarship Committee Report – Susanne Mikler

Susanne is collaborating with Matthew Stinson in gathering criteria from a number of sources to develop our own Scholarship Guidelines and Application Form. Attached is a sample of the Chefs4Students Culinary Grant Application form.

B. Liaison with CCFC re Conferences - Susanne Mikler

C. Life Membership awarded to Allan Holtz. Allan was not able to attend conference this year; he will be presented with this honour at the next AGM he attends.

11. New Business

A. Notice of Motion re changing the Office of Secretary to be called Vice President – Communications. Presented by Terry Larsen.

B. Introduction of New Members by Susanne Mikler.

Herb Hess AB, Bill Taylor AB, Andreas Fopp, BC, Tyrone Miller, ON.

Bozena Skurski AB, Joanne Krahn AB.

12. Dates/Sites for Future Conferences:

2009 – June 18-21 Saskatchewan

2010 – June 24-27 Ontario

2011 – June 16 -19 Manitoba?

2012 - June 21-24 British Columbia?

2013 - June 20-23

13. Motion to Adjourn

The 2007-2009 CCEA Executive

President: Greg Poile

Past-President: Terry Larsen

Vice-President - Membership: Susanne Mikler

Vice-President – Communication (Secretary): Kathleen Hancock

Treasurer: Terry Larsen

B.C. Director: Ralph Walker

AB Director: Tim Yzerman

SK Director: Linda Galenzoski

MB Director: Andy Ormiston

ON Director: Sebastian Cugno

YK Director: Gene Batten

We are seeking representation from Chef Educators in the other provinces and territories!

Members attending CCEA Conference 2008 in Abbotsford

Susanne Mikler ON

Rudy Florio ON

Terry Larsen and Lorraine LarsenBC

Bill Taylor AB

Herb Hesse and Margaret Hesse AB

Tim Yserman AB

Rick Barnum BC

Janet Fisher BC

Renee Thomas and Paul Smith BC

Pierre Dubrulle BC/ON

Linda Hellingman PEI

Hal Buechner AB

Matthew Stinson AB

Kathleen Hancock AB

Linda Galenzoski SK

Mike Doyle BC

Melanie Hordenchuk SK

Susan Biendarra AB

Greg Poile AB

George Rudolph BC

Settimio Sicoli BC

David Snider BC

Gayle Jackson BC

Daniel Lesnes BC

Andreas Fopp BC

Peter Bucher BC

Sunshine Layton MB

Wendy Barrett BC

Bozena Skurski AB

Joanne Krahn AB

Paid Membership 2008

AB

Biendarra Susan

Buechner Hal

Cadieux-Dolan Denise

**Hancock Kathleen LIFE

Hess Herb

Krahn Joanne

Michetti Perry

**Peters Karen petersk@fsd38.ab.ca

**Poile Greg poileg@fsd38.ab.ca

Sachko Jason

Shukaliak Tanya

Skurski Bozena

Sachko Jason

Smith Maureen

Snook Bruce

Stinson Matthew

Taylor Bill

Wood Micheline

**Yzerman Tim tyzerman@wolfcreek.ab.ca

BC

Andersen Erik

Barnum Richard

Bauby Xavier

Bucher Peter

Doyle Michael

Dubrulle Pierre

Everitt Carl

Fisher Janet

Fopp, CCC Andreas

Irving Alan

Jackson Gayle

Larsen Terry

Lesnes Daniel

Maerz Merle LIFE

Niezen Richard

Rudolph George

Sicoli Settimio

Snider David

**Thomas Renee thomas_r@sd36.bc.ca

Walker CCC Ralph

MB

de Vries Larry

Dobrinsky Ron LIFE

Grosemans Jean-Pierre

Layton Sunshine

Leiendecker Manfred LIFE

**Ormiston Andrew aormiston@llsd.ca

Reimers John Jorn

Walker Roy LIFE

ON

**Cugno C.C.C. Sebastian sebastiancugno@hotmail.com

Florio Rudy

Holtz c.c.c. Allen R.J. LIFE

Kolar Fred

**Mikler Susanne liaisonhq@liaisoncollege.com

Miller Tyrone

Molinaro Robert

Queen Stephen

PE

Hellingman Linda E.

QC

Ferron Gabriel LIFE

SK

Gagne Alyce LIFE

**Galenzoski Linda lgalenzoski@accesscom.ca

Hordenchuk Melanie

Rogers Barry LIFE

Steckler Joan LIFE

YT

**Batten Gene

NOTE: Please contact your Provincial Director for email addresses, mailing addresses, phone numbers of other provincial members – both current and past members. ** denotes Executive Members for 2007-09

DRAFT AGENDA FOR ANNUAL GENERAL MEETING

Friday June 19, 2009 ---

1. Call to Order. Welcome and Introductions

2. Guest Speaker

3. Motion to Approve AGM minutes of June 20, 2008

4. Presidents Greeting and Report

5. Vice President – Membership Report – Membership Drive

6. Vice President – Communication Report

7. Treasurer’s Report

8. Provincial Directors’ Reports

9. Old Business :

A. Scholarship Committee Report – Susanne Mikler and Matthew Stinson

B. Liaison with CCCF re Conferences.

C. Notices of Motion

10. New Business:

A.

B. Bestowal of Life Memberships

C. Introduction of New Members

11. Elections for 2009 – 2011

President

Vice President – Communications

Vice President – Membership

Treasurer

Provincial Directors

N.B. Historian is a volunteer position

12. Dates/Sites for Future Conferences

2010 - June 24-27

2011 - June 16-19

2012 - June 21-24

2013 - June 20-23

12. Motion to Adjourn

MAIN MOTION OR MOTION TO AMEND, REPLACE OR RESCIND

CCEA BYLAWS OR RESOLUTIONS:

CANADIAN CHEF EDUCATORS ASSOCIATION

MEMBERSHIP APPLICATION FORM

NOTE: We would prefer that you download this membership file off our website and type in the requested information

Please Print or Type

Last Name ­­­ ­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­ First Name Initial­ _________

________________________________________________________________________________________

Apartment # Number and Street City Province Postal Code

Home Phone Number ( )________________ Home Email Address ____________________________

Home Fax Number ( )________________

___________________________________________________________

Name of School or College

_________________________________

Street

_________________________________

City

_________________________________

Province

________________________________

Postal Code

Work Phone Number ( )____________________ Work Email address ________________________

Work Fax Number ( )____________________

__________________________________________ _______________

Position Number of Years

Signature of Applicant _________________________________ Date of Application _______________

Signature of Current Member Sponsors:

1) _______________________________________ 2) ______________________________________________

Annual Membership Fee of $60.00 To Accompany Application Form.

Membership Year is January 1 to January 1.

Please Make Cheque or Money Order Payable To:

Canadian Chef Educators Association

C/o Terry Larsen, Treasurer

7324 Todd Cr., Surrey, B.C. V3W 7N6

LINDA TREKS TO MACHU PICCHU

In August 2008, Linda Galenzoski SK director, completed her fundraising goal for the Arthritis Society and trekked to Machu Picchu! Since chef educators donated towards this goal during the 2008 CCEA Conference, we thought that you might enjoy seeing some of her pictures of her travels.

The little hut where we begin our Trek. The permits are stamped.

First day of the hike. As you can see, desert-like area, quite dry. The temp was 19-22 C.

Third day of hike- We are now in the rainforest area- closer to Machu Picchu. A cooler day and a nice walk, not as high.

This is Machu Picchu. We woke early on the 4th morning to see the sunrise but it was cloudy or overcast.

I equate this trip to childbirth-- the Trek was laboursome but the end result was all worth it!

“A Passion For Pears”

The Pearfect Fruit for Culinary Arts Students

Plump, juicy, and fragrant, pears have been beloved since the time of the Romans. Chefs are always looking for tasty recipes and since pears are so scrumptious, versatile and nutritious they easily fit the bill.

This workshop is ideal for student chefs. Students will learn how to choose and ripen pears, storage and which varieties are best for what purposes. This is a hands on class and the students will make five different pear dishes from appetizers all the way to desserts.

Whether you prefer the gorgeous russet hue of a Bosc, the sweet flesh of a red Bartlett, or the buttery flavour of a Comice, students will delight in this workshop and will be “pear Confident” at the market and in the kitchen.

This class is taught by National Food Educator, Wendy Barrett. “A Passion for Pears” has

become a national program that Wendy teaches from coast to coast. Wendy has established a wonderful reputation with the media, and is a popular television guest all over Canada. She will inspire the culinary enthusiasts to make tasty pear dishes using Anjou, Bartlett, Comice, Bosc, and Forelle pears.

There is no fee for this workshop. It is proudly sponsored by Pear Bureau Northwest.

For more information or if you would like to have Wendy come to teach “A Passion For Pears”, at your school contact Wendy at wendybarrett@telus.net.

Scholarship Report Attachment: