Canadian Culinary Federation

Mise En Place Summer 2016

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Summer 2016 | Mise en Place | 19 ©2016 Campbell Company of Canada Our flavourful, aromatic broths are simmered with quality ingredients. With unlimited flexibility, they bring simple, delicious flavour to any soup recipe. Our flavourful, aromatic broths are simmered with quality ingredients. With unlimited flexibility, they bring simple, delicious flavour to any soup recipe. With rich, savoury flavour – and no artificial colours or flavours – our versatile stocks are the perfect start for robust, full-bodied soups and stews. With rich, savoury flavour – and no artificial colours or flavours – our versatile stocks are the perfect start for robust, full-bodied soups and stews. With our fully flavoured bases, you can create custom soups just by adding a few ingredients. Try our wide range of classic and on-trend authentic flavours. With our fully flavoured bases, you can create custom soups just by adding a few ingredients. Try our wide range of classic and on-trend authentic flavours. M ondialement reconnus pour leur haute qualité, les fromages canadiens d'aujourd'hui sont le produit d'un mé- lange unique de tradition et de technologie, ce qui nous permet d'obtenir différentes textures et saveurs. L'histoire des fromages canadiens commence ici, sur nos fermes laitières. En plus de passionner nos producteurs laitiers, la production de lait 100 % canadien de haute qualité permet à nos fromagers de démontrer leur savoir-faire en créantdes fromages classés parmi les meilleurs au monde. Les Canadiens adorent le fromage, des chefs des meilleures cuisines aux enfants qui le savourent comme collation à l'école. Au cours des dernières années, la consommation de fromage a continué d'augmenter au pays, tout comme l'envie des Canadiens de connaître la provenance de nos fromages, ainsi que la façon dont ils sont produits. Le lait canadien est produit de façon durable socialement responsable. Les producteurs laitiers du pays sont très fiers de ce qu'ils font et, en retour, nous pouvons être fiers de la haute qualité des fromages canadiens. Bon appétit! T oday's Canadian cheese, renowned for its high quality, is produced with a unique blend of tradition and tech- nology that gives us a wide variety of textures and flavours. Cheese is always a great addi- tion to any recipe, or delicious all on its own. Canadian cheese starts here at home-on our Canadian dairy farms. Our dairy farmers are passionate about producing high quality, 100% Canadian milk, so that our cheesemakers have what it takes to showcase their expertise to create some of the best cheeses in the world. From those who work in the finest kitchens of the food industry, to school children who take it as a healthy snack to school, Canadians love cheese. Cheese consumption has continued to increase in Canada over the last several years, and with that, so has the interest in where Canadian cheese comes from, and how it is made. Canadian milk is produced in a sustainable and socially responsible way and Canadian dairy farmers are very proud of what they do, and we can be proud of the high quality of Canadian cheese. Bon appétit! T he 2016 CCFCC national conference was held in Windsor Ontario this past May. During the conference we saw an- other successful CCFCC Saputo Junior Culinary challenge with a strong showing by all the com- petitors involved. For the second year in a row we have a champion from Nova Scotia, with Ben Hodder finishing in first place. e second place finisher from British Columbia was Katie Macbeth with Emeline Pero from Quebec placing third. We also saw junior members Rebecca van Bom- mel from Prince Edward Island, Jonathan Rocha from Ontario, Brooklyn Lusignan-Beauchamp from Saskatchewan and Ziad Alim-Hirji from Alberta competing. A big congratulations goes out to everyone involved, you will all do well in your future careers and have made your home provinces proud! A big thank you also goes out to everyone involved in creating opportunities for ju- nior members across the country by making these competitions happen. We look forward to another exciting CCFCC Saputo Junior challenge in 2017. CCFCC Saputo Junior Challenge From Canadian Milk to Canadian Cheese (left to right: Katie Macbeth, Brooklyn Lusignan-Beauchamp, Jonathan Rocha, Ziad Alim-Hirji, Rebecca van Bommel, Ben Hodder, Emeline Pero.)

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