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President's Message
We hope this message finds our membership healthy and hopeful as the weather begins to shift and the days are growing longer. Although most of the country finds itself awaiting the lifting of various restrictions, we can begin to see a light at the end of the tunnel as vaccination programs continue to roll out. We believe we are turning a corner towards better days very soon. We want to encourage you during this time to continue to persevere. We have been inspired by the tenacious spirit of our membership and our industry as a whole. We will get through this together!
We will be gathering at the end of the month for our 2021 Annual General Meeting. We look forward to seeing familiar faces over ZOOM and reporting on a year full of creative adaptations to continue to meet, connect as chefs, cooks and culinary partners.
After much deliberation and a unanimous vote at the April President's Day Meeting, we have made the difficult decision to cancel all 2021 Regional Conferences in the name of financial responsibility and gathering restrictions.
We look to the future and the promise of gathering in Saskatoon in 2022.
We are busy making plans for our Virtual Awards Ceremonies on the evening of June 23rd. We look forward to celebrating our members together and sharing inspiring stories of strength and perseverance of our industry. You won't want to miss it!
In closing, we want to thank our outgoing Board Advisor Glenda Taylor for all her efforts she contributed while on the National Board and in her time as a volunteer. We wish her the best in her future endeavors. This past month we welcomed aboard Mark Thompson of McKinley Solutions as our newly appointed Board Advisor.
As always, thank you for your continued support and membership, if there is anything you want to discuss regarding the Culinary Federation and your membership experience, please contact me at This email address is being protected from spambots. You need JavaScript enabled to view it.
Thank you,
Ryan Marquis
National President
This email address is being protected from spambots. You need JavaScript enabled to view it.
