HALIFAX — The 40-foot high granite walls of Halifax’s fortress at Citadel Hill were the setting for a group photo at the Canadian Culinary Federation CCFCC Convention and also the venue for conference activities.
Within the walls of the fortress, delegates sampled food and drink at stations run by the Craft Brewers Association of New Brunswick, the Patak Indian food company and Saputo, where Louis Aird led 30-minute cheese-cutting demonstrations.
Another convention highlight was chef Charles Carroll’s presentation about the “Essence of Greatness.” The executive chef of the Houston-based River Oaks Country Club, author and motivational speaker, addressed the challenges of experienced chef/managers and students entering the field. Carroll earned a standing ovation for his 50+ guidelines for greatness. Speaking about success, he advised attendees to “Complete each job, each task, above and beyond expectations.”
Thinking to the year ahead, Simon Smotkowicz, CCF Edmonton president, gave an update about the 50th Anniversary CCFCC National Conference to be held in Edmonton from May 29 to June 1 at the Marriott at River Cree Resort. The program, which will include a field dinner at the Edmonton Military Base, will tout a Next-50-Years theme and focus on future food and technology trends.
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