About Culinary Federation
Our Mission
The goal of the Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Culinary Federation (CF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.
Throughout its history as Canada's largest federally chartered professional chefs' organization, the name of the federation has undergone several changes to recognize the chef's continually changing role in the kitchen and education. From 1963-1982 the organization was called the Canadian Federation of Chefs de Cuisine. When the importance and role of the professional cook was recognized, the name was changed to the Canadian Federation of Chefs & Cooks. In 2003, when “inclusion” was the buzzword, it became necessary to recognize other competencies in culinary arts without forsaking the basic food preparation skills of a qualified cook, baker, or pastry cook.
Membership in the Culinary Federation is available to any and all persons who actively seek and involve their career paths as a Cook Apprentice, Journeyman Cook, Professional Chef/Cook, or Culinary Professional.
The Federation is a federally chartered, not-for-profit organization, and is managed by a member-elected board of directors. Its membership is derived from Regional and City Branches who maintain their affiliation with the CF by way of the charter and acceptance of National Bylaws.
The business of the CF is presented at recognized annual conferences open to all members, invited guests, and persons or organizations associated with the hospitality industry.
Chef of the Year
-
2024
Paul Hoag
CF Toronto, ON Branch -
2023
Adelina Sisti de Blasis
CF Windsor, ON Branch -
2022
Keith Hoare
CF Oakville, ON Branch -
2021
Shonah Chalmers
CF Toronto, ON Branch -
2020
Peter Keith
CF Edmonton, AB Branch -
2019
Carmelo Vadacchino
CF Oakville, ON Branch -
2018
Irwin G. MacKinnon
CF Prince Edward Island, PEI Branch -
2017
John-Carlo Felicella
CF Vancouver, BC Branch -
2016
Ryan Marquis
CF Oakville, ON Branch -
2015
John Scurrey
CF St. John's, NL Branch -
2014
Douglas Overes, C.C.C.
CF Lethbridge, AB Branch -
2013
Jacques Lepage †
CF Outaouais, QC Branch -
2012
Debbie Clauss
CF Lethbridge, AB Branch -
2011
Willi Franz
CF Okanagan, BC Branch -
2010
John-Carlo Felicella
CF Vancouver, BC Branch -
2009
Hans Anderegg
CF Prince Edward Island, PEI Branch -
2008
Blake Chapman
CF Calgary, AB Branch -
2007
Mark B. Davie
CF Victoria, BC Branch -
2006
Richard Chiasson,CCC
CF Moncton, NB Branch -
2005
Judson W. Simpson
CF Ottawa, ON Branch -
2004
John Reimers
CF Winnipeg, MB Branch -
2003
Pierre Clément
CF Outaouais, QC Branch -
2002
George Wagner
CF Victoria, BC Branch -
2001
Clayton Folkers
CF Edmonton, AB Branch -
2000
Fred Zimmerman
CF Calgary, AB Branch -
1999
Michael Noble
CF Vancouver, BC Branch -
1998
Simon Smotkowicz
CF Edmonton, AB Branch -
1997
Bruno Marti
CF Vancouver, BC Branch -
1996
Roy Butterworth
CF Moncton, NB Branch -
1995
Bud Bremner
CF Nova Scotia Branch -
1994
Gerald Philippe
CF Outaouais, QC Branch -
1993
Culinary Team
Canada -
1992
George Chauvet
CF Moncton, NB Branch -
1991
Vince DiNillo †
CF St. John's, NL Branch -
1990
Ron Long †
CF Winnipeg, MB Branch -
1989
Alex Clavel †
CF Nova Scotia Branch -
1988
Arthur Raynor
CF Calgary, AB Branch -
1987
Willy Brand †
CF Toronto, ON Branch -
1986
Tony Cassagrande †
CF Ottawa, ON Branch -
1985
Bruce Wilson
CF Vancouver, BC Branch -
1984
Paul Mastilir
CF Calgary, AB Branch -
1983
Fred Briggs
CF Nova Scotia Branch -
1982
Henry Dane
CF Nanaimo, BC Branch -
1981
Marcel Kretz, C.M., C.Q.
CF Outaouais, QC Branch -
1980
Leo Teyeman
CF Nanaimo, BC Branch -
1979
Marcel Hemery
CF Edmonton, AB Branch -
1978
Fred Staheli
CF Toronto, ON Branch -
1977
Tony Roland
CF Toronto, ON Branch -
1976
Henry Bachman
CF Edmonton, AB Branch -
1974
Hans Bueschkens
CF Windsor, ON Branch -
1973
Pierre Demers
CF Muskoka, ON Branch -
1972
Xavier Hetzman †
CF Vancouver, BC Branch -
1971
John Schmied
CF Winnipeg, MB Branch -
1969
Don Cutler †
CF Winnipeg, MB Branch -
1968
Martin Elgeti
CF Edmonton, AB Branch -
1967
Richard Middleton
CF Nova Scotia Branch -
1966
Angelo Cassagrande †
CF Ottawa, ON Branch -
1965
Tony Didier
CF Toronto, ON Branch
National Executive
Past Presidents
-
Donald A. Gyurkovits2011 - 2017
CF Vancouver, BC - Branch -
Judson W. Simpson2006 - 2011
CF Ottawa, ON - Branch -
Bruno Marti2002 - 2006
CF Vancouver, BC - Branch -
Cornelia Volino1998 - 2002
CF Toronto, ON - Branch -
Guy Ethier1996 - 1998
CF Vancouver, BC - Branch -
Julius Pokomandy1994 - 1996
CF Vancouver, BC - Branch -
Arthur Raynor1992 - 1994
CF Calgary, AB - Branch -
Bruce Wilson1988 - 1992
CF Vancouver, BC - Branch -
George Chauvet1982 - 1988
CF Moncton, NB - Branch -
Henry Dane1978 - 1981
CF Vancouver, BC - Branch -
Hans Bueschkens1976 - 1977
CF Windsor, ON - Branch -
Marcel Hemery1970 - 1971
CF Edmonton, AB - Branch -
John Schmied1968 - 1969
CF Toronto, ON - Branch -
Martin Elgeti1966 - 1967
CF Edmonton, AB - Branch -
Angelo Cassagrande1963 - 1965
CF Edmonton, AB - Branch -
Simon Smotkowicz2017 - 2019
CF Edmonton, AB - Branch
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 Marchak, 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.
Monday, April 22nd, 1963. Breakfast Host Macdonald Hotel. M.W. Elgeti in Chair, with the following members present:
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 to 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 to 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.
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 places to eat.
Mr. M. Elgeti suggested that this information be passed on to all local committees to act on as they see fit.