For the "A Feu Vif" version of this newsletter, click HERE
Welcome to the September issue of the “Hot Off the Grill” Culinary Federation Newsletter!

We hope this message finds our members reflecting back on a wonderful and restful summer spent with loved ones, making memories. We wish you the best as we all begin to settle back into the routine that September brings. 

The Culinary Federation kicked off September with the exciting announcement of the Second Annual Canadian Chicken Challenge! September is NATIONAL CHICKEN MONTH, and once again Chicken Farmers of Canada and the Culinary Federation are challenging our chef members of all cultural backgrounds to take "The Canadian Chicken Challenge"! If you are new to the Chicken Challenge - this is a social media contest where chefs create and share a chicken dish reminiscent of their own cultural background and share how their chicken dish holds a special place in their heart, and how chicken is an important part of their cultural heritage. There are great prizes to be won! To learn more, check out the promo video here.
Sysco’s Virtual Kitchen is back with it’s third season! We are super excited to kick off our Culinary Federation "Chefs In the Field" series, with our first episode back on October 3rd with a new live stream time – 3:00pm EST. Rick Secko from Nestlé Professional will be joining us, to talk all things International Chefs Day and the 2022 theme of “Growing a Healthy Future”. Be sure to tune in on our Facebook Page!
Speaking of the future, be sure to save the date for our 2023 National Conference in Niagara Falls from June 4 – 8, 2023 - where we will be celebrating the 60th Anniversary of the Culinary Federation in Canada. We have some amazing plans in the works, and you do not want to miss it! 
As always, the National Board, Administrative Team and I will continue to do our best to work hard for the membership in the coming year. If there is anything you want to discuss regarding the Culinary Federation and your membership experience, please contact me at president@culinaryfederation.ca

Thank you sincerely,

Ryan Marquis
National President
How to Make a Difference ... Children have endured so much over the last couple of years. Let us give them something to celebrate and enjoy with friends. 
 
Join Chefs from around the globe on or around October 20th and host a fun and exciting event or create a short video to post on social media. Every child can benefit from this experience, and it is important now more than ever to share the opportunity to learn and enjoy eating healthy food! 

To get started download the toolkit and recipes. These will help you to organize and launch your International Chefs Day 2022 Workshop. The toolkit will have everything you need to run an International Chefs Day workshop from instructions to materials to recipes to social media to games, even tips on growing a garden.

In 2004, the Late Dr. Bill Gallagher implemented International Chefs Day to celebrate our profession, to share and pass on our knowledge and culinary skills to our children. It is our legacy to help children get excited about healthy food and our industry.  
 
If you are planning to host a Growing a Healthy Future workshop, the entire International Chefs Day Committee members are standing by to help and guide you. Just ask, we are here for you. Email us at internationalchefsday@worldchefs.org

Vanessa Marquis, Chair
International Chefs Day Committee
“Worldchefs, Preparing Children for a Healthy Life" 
Serving and Caring for your Icons
Each of the foods participating in the Icons of European Taste program carries the Protected Designation of Origin (PDO) seal, the European Union’s guarantee of quality and authenticity, so you know they are from a specific geographical region and are created using traditional techniques that have set the standard of culinary excellence for generations. 

Having made the effort to source the best, it is imperative to serve, care and store them properly to ensure the unique flavours are not lost from prep to table. To that end, some tips include: 
Timing and serving Prosciutto di San Daniele PDO:
  • Prosciutto di San Daniele is always best enjoyed immediately after slicing, for pre-sliced trays: remove from fridge 5-10 minutes prior to consumption. It is best stored in a fridge kept at temperatures around  +1-7 degrees celsius and NEVER slice prosciutto with the skin on.
Protecting the unique flavour and texture of Grana Padano PDO cheese: 
  • For optimal care and storage, keep Grana Padano cheese refrigerated at 4 degrees celsius away from other strong-flavoured cheeses and wrap in a moist cotton or hemp cloth, or alternatively, a good-quality plastic freezer bag, to prevent the texture from drying out.
It is all in how you slice it for Prosciutto di Parma PDO: 
  • Unless directly specified, Prosciutto di Parma should be sliced paper thin – no more than 1/16th of an inch; ideally, it should be translucent when held up to light. Also the end piece of the leg should be savored. Use it to boost the flavour of soups and pastas.
The content of this promotional campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains.
Young Chef of the Month ...
Noura Alkhwiled, CF Toronto
My name is Noura Alkhwiled and I am from Syria. I moved to my new home in Canada a little bit more than three years ago. My dream of becoming a Chef could not be achieved in Syria, a country plagued by war, destruction, and death.

I kept telling myself that I can reach what I had wished for despite all the obstacles. Once we arrived in Canada, a country full of opportunities for women, I proceeded to work in a kitchen and educate myself. I started studying English and taking culinary courses at Conestoga College. I didn't stop believing because I had a dream of becoming a Chef and I wanted to see it through.

I have started a YouTube channel and an Instagram and Facebook page to share my experience and engage other young chefs. Today my Instagram account has 75 000 followers. It is all about food!

Then, Covid came, and people began using social media for cooking instructions more than ever. Suddenly, I had followers waiting for my videos on cooking. I started working for the University of Waterloo Food Services helping with prep and cooking in the kitchen. I am hoping to be a part of the apprenticeship cook program at UW soon.

Just recently, I have another achievement to talk about, the one that I am particularly proud of. I have become a young chef member of the Canadian Culinary Federation at CF Toronto. An organization that inspires and unites chefs, bringing us closer as a community.

I am a mother of two. One of my children is on the autism spectrum. Like any mother, I have many responsibilities at home with kids.

As you all know, cooking is an art, creativity, and passion. If you love this profession, do not stop exploring, learning, and venturing into it. When I work in the kitchen, I am at the height of my joy and happiness.

Follow "Insta Pot by Noura" at: