Canadian Culinary Federation

Mise En Place Summer 2016

Issue link: http://read.dmtmag.com/i/704634

Contents of this Issue

Navigation

Page 20 of 27

Summer 2016 | Mise en Place | 21 17971RZ_b YOUR SOURCE FOR ANTIBIOTIC FREE MEAT Inks & Varnishes Business Unit App/Ver Created At Prints Description MLF FS CC 100% 4/0 RWA ad for CFCC Match Colours 4 Colour Process PMS While the UK cools on its relationship with the EU, the London Chapter of the CCF has been turning up the Canadian heat, raising its profile, increasing its impact, and effectively strengthening the bond with its culinary compatriots across the other pond. Under the leadership of Chapter President Chef David Taylor, CCF London has launched a new, two-pronged strategic initiative focused on non-profit community engagement, and a targeted outreach campaign eyeing aspiring, next-generation professional chefs. In May, Taylor marshaled his forces to join in London's biggest fundraiser for the Bethany's Hope Foundation East Coast Lobster Party 2 featuring Food Network Celebrity Chef Michael Smith. In addition to Chef Taylor was Chef Brian Mageee, Chopped Canada contestant and CCFCC member, Chef Pam Fanjoy, Chopped Canada Winner and CCFCC member, MasterChef Canada season 3 contestant Sean Hickey, and Amanda Reddick, CCFCC Jr member. Taylor also reached out to the student culinary community through instructors at e London Training Center to give them the opportunity to put into practice some of the skills that they have learned, and also to have them spend some real one-on-one time with some of the area's top chefs, including Chef Smith. "I strongly believe that we have an obligation to the next generation of chefs, to share both our cooking talents and our passion for supporting the communities around us," Chef Smith said passionately. "I applaud the London community of chefs for coming together for an amazing cause within their community and am proud to be catalyst for the event!". e London CCF branch has also been a very strong supporter of numerous other charitable foundations such as Habitat For Humanity, where chefs marry their design skills with their culinary talents in the increasingly famous gingerbread house-building competion, and the International Chefs' Day Chili Cook Off. Taylor is expanding on these efforts while simultaneously benefiing those trying to make cooking their career. "I believe that it is time for a change," he proclaimed. "As I look back on my 15 years I remember how hard it was to make a name for myself. If it wasn't for chefs like Chef Michael Smith who had guided me in the right path and taught me what was to be a great chef, who knows where I would be. I think it's time to focus on the next generation of chefs, help guide and teach them all the values of this business, and show them that dreams can come true." According to Taylor, MasterChef Canada contestant Sean "Big Daddy Bacon" Hickey is a prime example. Hickey is in London looking to take his dreams to the next level. "I was actually si ing at home watching the show when Sean said he would do anything to realize his dream of owning his own food truck one day," Taylor shared. "I thought this was the perfect opportunity for the London chapter to do something uniquely special - reach out and help make his dream a reality." Taylor began by inviting him to one of their meetings to tell his story. Embraced by the more seasoned members, Hickey quickly had a stable of mentors enthusiastically willing to help him. "Being on MasterChef has pushed me to pursue my dream, and to inspire bacon lovers all over," Hickey added. "With the guidance of the CCFCC and Chef David, they have helped me get pointed in the right direction". Bill Kitchen Continued on page 23 Taylor has also begun working on a plan with Fanshawe College's revered Culinary and Hospitality program to develop a program which would bolster the London chapter by adding over 100 new junior members by October. "I feel it is time for CCF London to take a larger and more formalized role (with the college), other than just being around the school," said Taylor. "We London Branch Launches Community Initiative

Articles in this issue

Links on this page

Archives of this issue

view archives of Canadian Culinary Federation - Mise En Place Summer 2016