Minutes
Calgary Academy of Chefs Cooks
November 6, 2017- 6:00 pm
Spolumbo’s Fine Foods
1308 – 9th Avenue SE, Calgary
1.Call to order
2.Code of Ethics
a) New member initiation-
Eric Ricafort and Rizaldy Quimbao were sworn in as new members.
3.Welcome
a) Introduction of guests
b) Introduction of host and thank you to Remo Trotta and Spolumbo’s
4. Guest Speaker
a) Chesher Equipment
Mark McEwan provided an overview of integrating new technologies into daily operations with their equipment line.
b) Darryn Werth, CUPS Senior Director
Darryn thanked the association for the soup donation and invited members to contact him if they wanted a tour of the CUPS facility and operations, serving children and families at risk.
c) Michael Allemeier, CMC
Michael was recognized as Canada’s third Certified Master Chef. He explained the process to members and spoke to the impact on his life and career. Congratulations, Michael.
d) Margaret Turner and the HOFEX team
Margaret introduced the team that competed in HOFEX earlier in the year and garnered the top prize of the competition, ‘Best of the Best’, a black box competition among the top individual placers.
The result of 2017 is as follows:
Matthew Liesemer PCK Golden Bauhinia Cup (Best of the Best)
Matthew Liesemer PCK 1 Gold and 1 Silverhe won his Gold with the highest score, he was invited to go for the best of the best, it was a semi black box competition, he won again with the highest score and because of that, he won the Golden Bauhinia Cup, one of the most prestige trophy in the International Competition. This is the first time for a Canadian.
Kate McIntyre 1 Gold and 1 Bronze
Adrian May 1 Silver and 1 Bronze
Adrian Jemmett, CCC Faculty Butchery Skill Competition Team Captain Silver Medal
Ron Welkert Staff Butcher Skill Competition Team Member Silver Medal
Vanessa Mendoza Faculty Butchery Skill Competition Team Member Silver Medal
Abe Van Melle Faculty alumnus / Canada Beef Butchery Skill Competition Team Member Silver Medal
This is also the first time the Canadian sent a Professional team to compete in Professional Butchery Skill Competition in HOFEX.
Margaret Turner Faculty Team Manager
Colin Maxwell Faculty Student Team Coach
5.Approval of Minutes as circulated
October meeting cancelled due to inclement weather and RCMP closing the Trans-Canada highway.
6.Review of Agenda
7.Business Arising from the Minutes
a) Bylaws
Notice of Motion: Approve a bylaws and standing rules revision for the Calgary Academy of Chefs Cooks Association – CCF Calgary Branch at the May 7, 2018 branch meeting.
b) Christmas Dinner and Dance December 11 at Spruce Meadows Congress Hall
Tables of 8 and 10 available
c) Children’s Christmas Party December 17 at Deerfoot Inn & Casino
Register with Kevin Geggie or Krish Nair now.
d) Quick Books status
We are in the process of finalizing the Quick Books set up.
e) International Chefs Day Soup project
Habitat for Humanity, CUPS, Mustard Seed, Community Kitchens for a school
Big thank you to GFS, Great Events Group and Saffron Professional Chef Services
8.New Business
a) 40-year CCF member certificate to Bryan Ursulan; Fred will drop off Ron Glover’s.
b) Door fee for meetings
Motion: Increase the door fee for meetings to $20.00 for members and guests. Junior door fee to be $10.00. Effective date January 2018.
Moved by Blake Chapman; seconded by Dale Hawse. Carried
c)Dues invoices for 2018 calendar year
- GST is now a separate item
- Please note that national CCF dues are increasing by $5.00 plus GST
d)Write down on current earnings for 2016 budget year to balance accounts for Quick Books start up for 2017
e)2016 Financial Review
Motion: Accept the 2016 Financial Review with recommendations
Moved by Will Wentz; seconded by Dale Hawse. Carried
f)CACC budget for 2018
Motion: Approve the 2018 branch budget.
Moved by Bryan Ursulan; seconded by Grant Hamilton. Carried
9.50/50 draw
10.Adjournment
11.Notices
a) Watch for dues invoices coming via email
b) Next meeting – January 11, 2018 (Thursday) SAIT Taste Market
c) High School Hot Competition – March 2, 2018; Notre Dame High School
d) Alberta Saputo Junior Competition – March 3, 2018; SAIT Campus
e) High School Baking Competition – March 10, 20218; Nelson Mandela High School
f) Easter Seals We Care Ball – April 13, 2018, prep days April 11 & 12; Winsport
Calgary Academy of Chefs and Cooks Event Schedule 2017/2018
PLEASE NOTE THAT SOME DATES ARE NOT THE FIRST MONDAY OF A MONTH
September 11 Meeting6 pmGlenmore Inn
October 2 Meeting6 pm Poplar Bluff Farms
StrathmoreBus available from Whitehorn
November 6 Meeting6 pmSpolumbo’s Fine Foods
1308 9th Avenue SE, Calgary
December 11 Christmas Dinner6 pmSpruce Meadows Congress Hall
18011 14 Street SW, Calgary (off Highway 22X) use west entrance
December 17 Children’s Christmas Party 2 pm – 6 pm Deerfoot Inn & Casino
January 11 Meeting (Thursday)6 pmSAIT TasteMarket
4447th Ave SW, CalgaryC-train accessible
February 5 5:30 pm Canadian Legion - Horton
9202 Horton Road SW, Calgary
March 2 High School Hot Competition Notre Dame High School
March 3 Saputo Alberta Competition Sait Main Campus
March 5 Meeting6 pmSaltlik
Centre Street & 8th Ave SW, Calgary
March 10 High School Baking Competition Nelson Mandela High School
April 9 Meeting6 pmBow Valley Ranche Restaurant
15979 Bow Bottom Trail, SE, Calgary
April 13 Easter Seals We Care BallWinsport
April 11 and 12 prep days Andy Waters is leading
May 7 Meeting, Bylaws, Nominations6 pm Sysco
4639 72 Avenue SE, Calgary
May 17 President’s Awards 6 pmCalgary Winter Club
Calgary
June 4 Meeting and High School Awards6 pmTBC