Issue link: http://read.dmtmag.com/i/704634
4 | Mise en Place | Summer 2016 President's message Publisher: Pierre Little publisher@ccfccmag.com Editor: Amy Jeanroy editor@ccfccmag.com Graphics: Cheryl Stabinski production@ccfccmag.com Advertisement bookings: 506-878-3079 advertising@ccfccmag.com Media Kit www.ccfccmag.com/ads Contributors: Front Cover Photo: Amy Jeanroy Mise En Place is published quarterly and its production and administration are commissioned by Atlantic Journals on behalf of the Canadian Culinary Federation. We welcome member comments and suggestions. Please email your comments or suggestions to editor@ccfccmag.com All contents Copyright 2016, BBJ, Inc. Mise en Place is a registered trademark of BBJ, Inc. ISSN 2292-0277 (Print) ISSN 2292-0285 (Online) Atlantic Journals, BBJ Inc. 20 Young Ridge Road Rogersville, N.B., E4Y 1G1 tel: 506 878-3079 fax: 506 474-2446 www.ccfccmag.com Mise en Place Summer is Here! S ummer is here and things are winding down across the country for the CCFCC branches. Aer a very successful conference in Windsor I walked away with a new sense of enthusiasm in the direction the federation is moving. I would like to thank all involved in making our conference one to remember. A big thanks to Chef Ryan Marquis & his team for their outstanding job. e conference was education, competitions & great food. For me one of the highlights was the president's dinner. All 4 of the CCFCC culinary teams came together to cook a once in a life time meal. A big thank you to all who came together to produce such a great meal. e CCFCC teams are always preparing for competitions around the world. If they are in your city get out and support them, follow them on social media or send them a note of support through our website. is year at the president's day meeting it was decided that the CCFCC brand is in need of some re-branding. In August members and the board will meet in Edmonton to begin this process at a weekend workshop. I look forward to seeing the outcome of this event and the direction that we go. Chef Marquis has been busy on the marketing front always moving us for ward. Have you sent in your egg video yet? ere are great prizes to be awarded. As always we must thank and support our CCFCC partners for making the federation a success. Without them we would not be where we are today so please support them as they support us. In closing I would like to thank Pierre Lile and his team for all their work on the magazine. We wish them all the best in future endeavors. Living the dream, Donald Gyurkovits