CF News

Welcome to the April issue of the "Hot Off the Grill" Culinary Federation Newsletter!It's hard to believe we are already more than halfway through the month of April. We hope this newsletter finds you with the weather getting warmer and the days getting longer. Thank you to everyone who has registered so far to attend the CF22 National Conference i...

We hope you have enjoyed following along on our Social Media Membership Drive this past month! Thank you to Chefs Stephan Schulz, Kim Sutherland and Erika Araujo for taking over our social media platforms to share more about themselves and their take on the Culinary Federation Revolution. We also had a bit of fun collaborating with some of our memb...

We hope this message finds you in good health and filled with hope for the new year. Thank you to all our members who have renewed for 2021. We are excited and grateful to have you back on board for another year. Please be sure to login at www.culinaryfederation.ca and renew your membership if you haven't already done so. A remi...

I hope this message finds you healthy and well. October was a fruitful month for the CF. We had our second President's Meeting of 2020 on October 17th with over 30 branch presidents and national board members in attendance. We also had our first-ever live stream broadcast with Foodiez.Live on October 21st with CF Victoria Branch President...

FOR IMMEDIATE RELEASE - (Edmonton, AB, June 3, 2020) – At the Annual General Meeting held (virtually) on May 30, 2020, the Culinary Federation confirmed the following: NATIONAL BOARD OF DIRECTORS: Ryan Marquis, President (June 2020 to May 2023) – NEWPeter Keith, Secretary (June 2020 to May 2022) – NEWMark Davies, Treasurer (June 2019 to M...

Dear Chef Members and Colleagues, It is with deep sadness that I share with you today that we have now decided officially to postpone the CF National Conference in 2020 altogether and will focus our efforts on a fresh start for 2021. We will return in 2021 to the beautiful city of Saskatoon, SK and are working with the Delta Downtown Saskatoon to s...

I am reaching out today to offer all of our CF Members, Colleagues and Industry Partners my heartfelt thoughts and prayers as we experience this unprecedented global crisis together. Every person in our culinary community has been, and will continue to be, impacted into the foreseeable future. It is times like these when we are reminded of how impo...

COVID-19 AND THE CULINARY FEDERATIONDear CF members, colleagues and friends,As the world reacts and responds to COVID-19, we are contacting you to share some important updates. Community health and safety is our highest priority, and with many communities issuing alerts, restrictions, and emergency declarations, it became clear to the National Boar...

 Dear CF members, colleagues and friends, I'm excited to once again take on the presidency of the Culinary Federation, if only in an interim capacity. I've been here before, and I'd like to thank my fellow board and chef members for once again putting their trust in me. It will be a short, sweet ride, and I intend to make a positive impact.But...

 As we move into another season of change – associated with shorter days, chillier temperatures and the brilliant colours of Fall – I am reflecting on the change that is starting to take place within the Culinary Federation. We are committed to embracing new approaches to managing our branches (similar to the new approaches we are embracing to...

It was wonderful to share experiences with everyone who attended the 56th National Conference in Niagara Falls, Ontario at the end of May – thank you for dedicating yourself and your time to help us build and grow together. With a commitment to move the Federation into innovative and exciting new areas while honouring the tradition of the pas...

It was wonderful to share experiences with everyone who attended the 56th National Conference in Niagara Falls, Ontario at the end of May – thank you for dedicating yourself and your time to help us build and grow together. With a commitment to move the Federation into innovative and exciting new areas while honouring the tradition of the pas...

The arrival of Spring brings not only warmer temperatures, but also a sense of renewal and growth. This is the perfect time of year to come together as a community –with a commitment to growth & learning –for ourselves, for our branches and for the federation and our culinary industry as a whole. In just over a month, I look forward...