The Canadian Culinary Federation
51st National Conference
Annual General Meeting
May 31, 2014
Palais des Congrès
Gatineau, QC
1. Opening of the 51st CCFCC Annual General Meeting
National President Don Gyurkovits welcomed all delegates to the annual general meeting which
was called to order at 9:10 AM and was opened with the National Anthem.
2. Code of Ethics
Jacques Lepage (Treasurer) and Ahron Goldman (Central VP) read the Code of Ethics in
French and English respectively.
3. Introduction of National Board of Directors
Don Gyurkovits introduced the Board Members and noted that Ryan Marquis would take on the
role of acting National Secretary for this meeting.
4. Welcome
National President Donald Gyurkovits opened the meeting and welcomed everyone to the 51st
Annual Conference. He highlighted many of the events of the last few days (Icebreaker
reception, educational seminars, etc.) and thanked the host branch for their hard work.
5. Introduction of Host President
Stéphane Paquet, President of the host branch, was introduced and he welcomed all delegates
to the Outaouais. He thanked all those who worked hard to organize this conference over the
last year and he hoped that all delegates were enjoying it.
6. Review and Adoption of Agenda for Annual General Meeting
The proposed agenda was reviewed. It was requested that the World Chefs Congress bid
presentation be added to the agenda. Mike Pitre (London) moved and Connie Volino (Toronto)
seconded that the agenda be adopted as amended. Motion carried.
7. Recently Departed CCFCC Members & Friends – Moment of Silence
Raynald Gauthier, CCC (Calgary), John Schmied, CCC (Toronto), Henri Dane (Calgary), Allen
Holtz, CCC (Ottawa), Verlin Olsen, CCC (Lethbridge)
Roy Butterworth (Executive Director) read a thank you note to members from Judith Holtz.
8. Introduction of Parliamentarian
Claude Buzon (Edmonton) was introduced as the Parliamentarian. The Oakville Branch moved
and the Vancouver Branch seconded that the procedural guidelines in the Robert’s Rules of
Order be adopted. Motion carried.
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9. Introduction of Sergeant-at-Arms
Trevor Robertson (Saskatoon) was introduced as the Sergeant-at-Arms.
10. Roll Call
Acting National Secretary Ryan Marquis called the roll. There was a quorum.
11. Branch votes/Proxy Votes
The following proxy votes were given to the Acting National Secretary: Quebec’s votes to the
Outaouais, the Oakville Branch president (Ryan Marquis) to David Franklin, and the PEI Branch
President (Domenic Serio) to Irwin MacKinnon.
12. Acceptance of the Minutes of the 2013 AGM
Connie Volino (Toronto) moved and Tim Humble (Hamilton) seconded that the 2013 AGM
minutes be accepted. Motion carried.
13. International Guests
Don Gyurkovits (National President) introduced WACS President Gissur Gudmundsson. There
was an exchange of gifts.
Michael Ty, ACF Past National President and CCFCC Honourary member, brought greetings on
behalf of ACF President Thomas Macrina who had a prior commitment and could not be in
attendance. He spoke of the ACF’s new logo and branding and he extended an invitation to all
CCFCC members to Kansas City, Missouri, July 25-29 for the ACF National Convention. He
made mention of the 2015 Culinary Classic taking place in Orlando, Florida in July next year.
Michael Ty presented a gift on behalf of Thomas Macrina to National President Donald
Gyurkovits, who in turn presented a token of appreciation and friendship to Michael Ty.
Louis Perrotte, WACS Continental Director for the Americas and CCFCC Honourary Member,
thanked the CCFCC for 4 years of invitations to the National Conference. He spoke of how
Canada continues to make a difference to so many people in the world. Having spent most of
his mandate working in less fortunate countries, he stressed the importance of chefs belonging
to a global community as well as the advantages and benefits of certification. Donald Gyurkovits
presented Louis Perrotte with a gift as a token of appreciation and friendship.
Stafford DeCambra, Chairman of the ACF Academy of Chefs, spoke of the wonderful
relationship he enjoys with the CCFCC. He thanked judges, competitors and coaches who
participated in the recent competitions and congratulated Team Canada for their success in
Basel and in Dubai. He also congratulated the new inductees into the Honour Society and
wished Canada the very best of luck in its bid to host the World Chefs Congress in 2018.
Donald Gyurkovits presented Stafford with a gift and Stafford brought a one ounce silver
medallion for Don on behalf of the AAC.
KEYNOTE ADDRESS – INTRODUCTION TO WACS
WACS President Gissur Gudmundsson updated members on what World Chefs are doing in the
global community. He indicated that there are now 100 member countries in WACS, which are
involved in the following initiatives:
 Education (Train the trainer program, educational standard for schools all over the world,
global certification)
 Competitions (Rules, judging seminars, competition endorsement)
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 Humanitarian work (Sustainability, World Chefs without borders, Feeding the Planet by
reducing waste and portion sizes and sourcing locally)
 Networking (Website, magazine, meetings)
 Partnerships (A family of partners around the world)
14. Introduction of 2014 Honour Society Members
The names of the 14 members being inducted this year were announced. They are –
Western Region:
George Wagner
Douglas J. Overes, CCC
Frederick Malley, CCC
Blake J. Chapman
Marcus A. VonAlbrecht
Claude Buzon
Central Region:
Ahron Goldman
Helmut O. Markert
Ralph E. Bettany
Rudolf R. Fischbacher, CCC
Eastern Region:
Jacques J. Lepage
Richard Chiasson, CCC
Irwin G. MacKinnon
Howard. S. Selig
15. Main Motions – Voting of resolutions
Before the motions were presented, Debbie Clauss (Bylaws and Ethics Chair) moved and Tim
Humble (Hamilton) seconded that only the nay votes be counted. Motion carried.
Bylaw # 4.2
As it reads:
CODE OF ETHICS
4.2
I hereby embrace this Code of Ethics as laid down by the Canadian Culinary Federation
and I certify that I shall abide by the constitution of this corporation and generally uphold
the dignity of our profession before personal advantage.
I shall not use unfair means to gain professional advancement or to injure the chance of
another colleague to secure or hold employment. I shall at all times conduct myself so
as not to bring discredit to or dishonor upon the Canadian Culinary Federation.
Be amended to read as follows:
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CODE OF ETHICS
4.2
I hereby embrace this Code of Ethics as laid down by the Canadian Culinary Federation
and I certify that I shall abide by the constitution of this corporation and uphold the
dignity of our profession before personal advantage.
I shall not use unfair means to gain professional advancement or to injure the chance of
another colleague to secure or hold employment. I shall at all times conduct myself so
as not to bring discredit to or dishonor upon the Canadian Culinary Federation
Reason: The word “generally” is saying maybe, this statement should be matter of fact.
No discussion from the floor. Motion carried. Amendment passed.
Bylaw #2.2
As it reads: The Head Office of the corporation shall be in the municipality of Ottawa, province
of Ontario or as assigned by the board of directors of the corporation.
Be amended to read:
2.2 The Head Office of the corporation shall be in the municipality of Riverview, province of New
Brunswick, or as assigned by the board of directors of the corporation.
Reason: To streamline with the position of the Executive Director.
No discussion from the floor. Motion carried. Amendment passed.
Bylaw #3.20
Be added to read:
3.20 NATIONAL FOOD LOVER’S MEMBER
a)
This membership shall be for those who actively engage and participate in
multiple
aspects of food culture; people who love to cook.
b)
National Food Lover’s Members do not have voting rights and may not hold
office.
c)
The fee structure for C.C.F. National Food Lover’s Members is up to each
branch. It will
be per annum (plus applicable taxes) to be reviewed at there
Annual General Meeting
from time to time.
d)
There shall be an initiation fee to be paid by each National Food Lover’s Member
joining
the Federation to the branch not to National.
There shall also be annual dues per member payable to the C.C.F. in full
one year in advance, on or before February 28th. These amounts and benefits
package
will be determined from time to time by the each “Branches” Board of Directors.
e)
For any new National Food Lover’s Member who becomes a member after June
1st in
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any year, there shall be a pro-rated charge based on the number of months left
in the
fiscal year of the Federation.
Reason: The reason I am proposing this idea is to open up our federation to people who love
cooking. I feel that it can create more revenue for the branch and build on our
membership base and perhaps get some more active members. I also think it will help
with attendance to our functions throughout the year. The Food lovers are the
clients who come and eat at our restaurants and let us do what we love to do
everyday!
Gianfranco Mosca (Victoria), who spoke on Terry Rust’s behalf, believes that food lovers should
be included in the association so that customers can be educated on how to eat. Several
members voiced their objections. Roy Butterworth (Executive Director) and Connie Volino
(Toronto) agreed that it would make more sense to recruit allied members instead. Ahron
Goldman (Central VP) indicated that the CCFCC should remain a professional organization and
Jacques Lepage (Treasurer) believes that this membership category does not belong at the
national level.
In favour: Victoria. Motion defeated.
Standing rule # 6.6.1.2
Reads as follows:
6.6.1.2 The C.C.F. Culinary Team Canada Manager will be responsible for the selection of all C.C.F.
Culinary Team Canada members and ensuring the team members will selected from each region of
the country.
Be amended to read as follows:
6.6.1.2 The C.C.F. Culinary Team Canada Manager will be responsible for the selection of all C.C.F.
Culinary Team Canada members and ensuring the team members will selected from each region of
the country and that each member be a National member in good standing for a minimum of two (2)
years prior to being a team member.
Reason: To show initial commitment on the part of the team members.
Simon Smotkowicz (Edmonton) wants to see that team members are committed to the CCFCC.
Ahron Goldman (Central VP) believes that one year of membership should be sufficient and
Connie Volino (Toronto) thinks that there are always exceptions to every rule and that this
should be left to the discretion of the team manager. Roy Butterworth (Executive Director)
agreed with Simon that a minimum 2 year membership shows involvement at the branch and
national level.
Against: Toronto, Calgary, Windsor, London. Motion carried. Amendment passed.
Standing rule # 6.6.2.2
Reads as follows:
6.6.2.2 The competitor who will represent Canada at the Bocuse d’Or will be selected by competition
according to the criteria established by the C.C.F. and be held at a C.C.F. revenue generating event
National Convention three (3) years prior to the international competition year.
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Be amended to read as follows:
6.6.2.2 The competitor who will represent Canada at the Bocuse d’Or will be selected by competition
according to the criteria established by the C.C.F. and be held at a C.C.F. revenue generating event
National Convention three (3) years prior to the international competition year. The Competitor must
be a National member in good standing for a minimum of two (2) years prior to the competition.
Reason: To show initial commitment on the part of the team members.
Simon Smotkowicz (Edmonton) is proposing this amendment for the same reasons as above.
Ahron Goldman (Central VP) is suggesting that it be changed to read “Member in good standing
at the time of selection”. Fred Malley (Calgary) is of the opinion that different conditions are
being created and that adding restrictions only narrows the opportunity to find the best
candidate. Dennis Green (Vancouver) would like the wording clarified and Debbie Clauss
(Bylaws and Ethics) indicated that this is simply a housekeeping matter.
Against: Toronto, Calgary, Windsor. Motion carried. Amendment passed.
Standing rule # 6.7.2
Reads as follows:
6.7.2 Interested parties will be invited to put together a team consisting of one (1) coach and two
(2) student team members to participate in a mini selection competition to be held at a non-partisan
college and judged by internationally approved judges. The cost involved in the selection process
would be by each college. A coach would have to be a member of the C.C.F. and participants would
have to be junior members.
Be amended to read as follows:
6.7.2 Interested parties will be invited to put together a team consisting of one (1) coach and two
(2) student team members to participate in a mini selection competition to be held at a non-partisan
college and judged by internationally approved judges. The cost involved in the selection process
would be by each college. A coach would have to be a member of the C.C.F. and participants would
have to be junior members whom are National members in good standing for a minimum of two (2)
years prior to the competition.
Reason: To show initial commitment on the part of the team members.
Simon Smotkowicz (Edmonton) indicated that the intent of this motion was for the team
manager. Ahron Goldman (Central VP) believes that it should be changed to read “at the time of
selection” in order to open it up to more schools. Roy Butterworth (Executive Director) pointed
out that some students are in school only one year, not two.
No vote took place. Motion pulled from the floor.
Policy and Procedures
The following are not bylaws or standing rules. They are documents to be included in the
CCFCC Policy and Procedures Manual and do not require a vote.
With reference to CJCE – 1 Canadian Junior Culinary Exchange 2013, Ahron Goldman
(Central VP) asked that a reference letter from the Branch President be included with the
submission. Debbie Clauss (Bylaws and Ethics) made note of the change.
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With regards to NCC -1 Nationals Chefs Challenge 2014, members were asked to send any
changes to Debbie Clauss.
Concerning TCTM – 1 CCF Culinary Team Canada 2014, Ahron Goldman (Central VP)
requested that the term “Canadian citizen” be excluded and Roy Butterworth (Executive
Director) asked that it be replaced with “and/or landed immigrant”. The Victoria Branch pointed
out that the correct terminology is now “permanent resident”.
When it came to HS -1 Policy and procedure 2013, Bylaws and Ethics Chair Debbie Clauss
advised members that this particular one has been 3 years in the making and that she will not
accept to table it again this year.
The following points of HS – 1 were discussed:
Under mandatory requirements:
1. Must be in the culinary profession as a cook, working chef, or culinary educator at an
accredited school for fifteen years or more. Ten of the fifteen years must have been
as an executive chef. A culinary educator must have served five years as an
executive chef in a full-service restaurant.
Please attach verification from current and past employers containing exact dates for
all work experience.
It was decided that the 1st sentence of point 1 should begin with “Must be or has been”.
2. Must be a member of the CCFCC for a minimum of ten consecutive years.
Must be a member in good standing and remain so to retain Honor Society
Fellowship. Please attach a copy of current membership card.
It was decided that the 2nd sentence in point 2 be removed.
3. Must have attended any combination of four CCFCC regional conferences and/or
national
conventions.
Please attach copy of registration and confirmation letters.
4. Must show intent to attend Annual Honour Society Dinner and Induction Ceremony.
Please attach letter of intent. Note: If an inductee cannot attend the Annual Honor
Society Dinner and Induction Ceremony for a period of three consecutive years, that
individual must reapply providing two new letters of sponsorship.
It was decided that points 3 and 4 be omitted.
5. Must be sponsored by one voting Honour Society members. An Honour Society
member is permitted to sponsor one new applicant per year. Honour Society
members must submit a written recommendation of at least 100 words on the
applicant’s behalf.
Please attach letters of sponsorship.
It was decided that point 5 is redundant.
Under elective requirements:
9. Responsible for bringing in at least ten new professional culinarians & active branch
members within the last ten years. Please submit copies of the individual membership
applications or verification letter with member names and member id signed by current
branch president or chairman of the board.
It was decided the requirement in point 9 be for five members instead of ten.
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10. The sponsoring chef responsible for training and graduating any registered apprentice
who completes a full two- or three-year program. Please submit verification by the
apprenticeship office.
It was decided that the wording be in point 10 be changed to “who completes certification”.
17. A CCFCC-certified culinary judge. Please submit verification by the CCFCC national
office.
It was decided that point 17 should read “A CCFCC or WACS certified judge”.
It was also noted that the numbering should be adjusted as 17 appears twice.
Under Funding Criteria:
1. Each candidate must submit a non-refundable Cheque of fifty dollars
($50) with their application.
2. Once applicant is selected, the applicant must submit a non-refundable
Cheque for one hundred and fifty dollars ($150).
(This cost is to help offset paraphernalia)
With regards to an induction fee, Chairman Jud Simpson suggested that members be
encouraged to make donations in support of their own Honour Society. National President Don
Gyurkovits suggested that the funding should come from the branches as a show of respect for
the new Honour Society member. It was decided that a $200 cheque would be issued by the
branch and refunded if the proposed member was not selected.
Following the discussion, Debbie Clauss happily declared that HS – 1 is now ready for the
policy and procedures manual. She also indicated that, because of changes to the non for profit
act, some modifications were made to the CCFCC bylaws. Three documents will be available
on the website for 30 days for members to examine. After that time, Roy Butterworth will ask for
a vote by email and Debbie Claus will submit the final version to the government for approval.
The revised document will be brought to the members next year.
16. Awards Presentation
Life membership - Hugo Bucher (Winnipeg), Blake Chapman (Calgary), John Haen
(Vancouver), Joe Kennedy, CCC (Edmonton), Helmut Schoderbock (Calgary), Michael Burns,
CCC (Toronto) Jürg Roth (Ottawa), Settimio Secoli (Kelowna), Hans Zihlmann, CCC (NVI), Don
Turnbull (Calgary), and Gary A. Whitley, CCC (Saskatoon)
40-Year Membership Recognition – Alexander Rennie, CCC (Victoria), Peter Schuster, CCC
(Calgary) and Albin Zacharyasz, CCC (Toronto)
Lifetime Achievement Award – Michael Smith (PEI), Michael Durrer (Ottawa) and Marvin
Karenko (Edmonton)
Sandy Sanderson Award – Ron Eade of The Ottawa Citizen

Branch Communications Award Presentation
- Mike Pitre of CCF London

Highest % Growth of National Members for 2014
- CCF Oakville

Largest Increase of National Members for 2014
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-
CCF Muskoka

Largest Increase of Junior Members for 2014
- CCF PEI

Highest % Growth of Junior Members for 2014
- CCF Muskoka
NATIONAL BOARD REPORTS
17. President’s Report – Donald Gyurkovits
Don thanked members for allowing him to serve as National President for the last 3 years and
indicated that his full report was available on the memory stick.
18. Chairman’s Report – Jud Simpson
During his third year as Chairman, Jud travelled to Basel as a National Team Judge and
continued to participate on the WACS Culinary Committee. He mentioned that improving
communication was a topic of discussion at the Board meeting. Jud believes that Board
members need to work harder at communicating with each other and that email, although
convenient, may not always be the best way. He encouraged more human contact by asking the
VPs to pick up the phone more often.
He urged members to play close attention to the presentation that will be given by Junior Board
Member Candice Ekonomakos as it closely parallels the WACS initiatives that Gissur spoke of
earlier.
He concluded by adding that it was a pleasure to serve as Chairman and that he was at the
disposal of members to answer any questions.
19. Treasurer’s Report – Jacques Lepage
Jacques indicated that his full report was available on the memory stick. He attended the
Finance Committee meeting prior to the start of the AGM and has noticed a marked
improvement in the CCFCC’s financial records since Roy Butterworth has taken over the
bookkeeping.
20. Secretary – Brent Prockert
There was no report from Brent Prockert.
21. Western Vice-President’s Report – Doug Overes
Doug acknowledged that his region is very active and communicating quite well. He spoke of
“authentic mentoring” by encouraging senior chefs to remember how they felt as juniors. In his
opinion, senior chefs need to instill pride in the juniors and provide memories for them to share
on social media.
22. Central Vice-President’s Report – Ahron Goldman
Ahron has been a part of some great initiatives and challenges over the last 4 years. He
welcomed the Ottawa Branch to the Central region last fall and congratulated Ryan Marquis on
opening the Oakville Branch. He singled out Mike Pitre who is very much responsible for the
resurgence of the London Branch. He noted that the Culinary Guild of Windsor celebrates its
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50th anniversary in 2014. He emphasized the importance of good communication and thanked
members for the great educational experience during his mandate.
23. Eastern Vice-President’s Report – Domenic Serio
Domenic thanked his region for allowing him to represent them for the past year. It has been
one year now since the amalgamation of the former Atlantic region with the Eastern region.
Communication remains an issue, which was aggravated by the high cost of travel and the very
difficult winter. The regional conference took place in Newfoundland and next year, it will be in
Montreal.
Domenic’s goals are to visit every branch in his region and to learn to be bilingual. He is hoping
to create a liaison with Denis Parent (Montreal) and Stéphane Paquet (Outaouais) in order to
help the region work together successfully. He is predicting a substantial increase in junior
membership in PEI which will help to make change happen.
24. CCI Report – James Hutton
James has now been in the position for a year and although he has learned a lot, he is still
learning on a daily basis. He attended the CMC examinations last June and was inspired to see
Jud Simpson receive his designation. A new group is being tested next month and James would
like to see more encouragement from the branches for members who are interested in the CMC
program.
The CCC program is in very good shape thanks to the work of all his predecessors. James will
be travelling to Calgary and Edmonton in June to observe the CCC examinations.
The application process is being reviewed and James would like to see an education
representative in each branch in order to improve communication.
25. Juniors – Candice Ekonomakos and Heather Mae-Zinck
Candice showed her power point presentation about her culinary journey and “Cooks with a
mission”, an initiative she started in Toronto. Junior chefs volunteer in community kitchens,
sharing their talents and time with less fortunate families. Her initiative has attracted the
attention of the media and the full support of her employer, the Ritz-Carlton, as well as Humber
College. Her objective is to reduce waste in hotels in order to help feed the hungry.
National President Don Gyurkovits announced that this is the CCFCC’s new national initiative
and he challenged members to take this information back to their branches. He also presented
the idea to Saputo because he believes this a great way for the Federation to make a mark on
the country. He indicated that Gissur Gudmundsson had invited Candice to the Congress in
Norway because her idea is so closely aligned with the WACS Feed the Planet initiative.
Heather spoke of “Feed Nova Scotia” which oversees all food banks in the province. She also
talked about “The Learning Kitchen”, a 16 week training course that aims to help disadvantaged
individuals find jobs in the food industry. She encouraged branches to visit the websites of these
organizations which have valuable information that could assist them with the CCFCC’s new
national initiative.
26. Executive Director – Roy Butterworth
Roy spoke of his first year in his new position as challenging and busy. He is running the
Federation like a business, ascertaining resources, determining relevance while always having
cost objectives in mind.
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The accounting engine he has created represents all departments and positions. From now on,
members will be approving a working document budget. Roy has secured an agreement with a
firm on Bay Street which will provide commission income from advertisement banners on the
website. The Federation stands to gain $22,000 next year but members are encouraged to do
their part as this figure is based on a projected number of hits to the website.
Roy has developed an online application which is a great tool for increasing members but only if
branch presidents respond to requests in a timely fashion. He indicated that new CCFCC
paraphernalia is also available.
Roy was looking for approval in principle for the 2015 budget which has been sent to all Branch
Presidents. Mike Pitre (London) moved and John Scurrey (St. Johns) seconded that the 2015
working document budget be accepted. Motion carried.
Connie Volino (Toronto) moved and John St. John (Halifax) seconded that the 2014 final
operating financial statements for the CCF and the CCI be accepted. Motion Carried.
John Scurrey (St. Johns) asked why a member who had cancelled participation in the
conference had not been refunded. Roy indicated that the CCF had to abide by the terms of
sale from Venue West, which are available on the website.
27. Chef of the Year Submissions
Eastern Region – Claude Aucoin spoke about nominee Donald (Busch) Dubay
Central Region – Cornelia Volino spoke about nominee Shonah Chalmers
Western Region – Debbie Clauss spoke about nominee Doug Overes
NATIONAL COMMITTEE REPORTS
28. Culinary
Simon Smotkowicz named the members of his committee (Peter Dewar, Tim Appleton, Anthony
McCarthy and Jud Simpson) and spoke about Niagara College winning the National Junior
Team selection competition last fall in Toronto. He mentioned that his committee had prepared
contracts for the Team Canada and Bocuse d’Or team managers. A few changes were made to
the National Chefs Challenge rules: the number of courses was reduced and the commis taken
away. All the culinary rules are being revamped to be more in line with the WACS rules. In the
fall, a competition will need to be held to choose the competitor for the Global Chefs Challenge.
29. Finance
As a member of the Finance Committee, Busch Dubay (Halifax) assured members that the
committee had been kept informed of all the numbers and that it was pleased with the
satisfactory budget that was presented.
30. Membership
There is no report as there was no membership chair.
31. CCFCC Team Reports – Senior, Junior, Bocuse
Connie Volino (Toronto), assited by Luc Boissy (Montreal), are managing the Bocuse d’Or
Team for the 2015 and 2017 competitions. Connie distributed complimentary fundraising
posters to each branch. She also showed a promotional video that had recently been released.
She mentioned that all Bocuse d’Or partners are required to be, at minimum, corporate partners
of the CCFCC. She has secured funding so far from Moxies, Rougie and Tourism Montreal.
Fundraisers were held recently in Montreal and Quebec City and Connie expressed an interest
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in returning to Calgary for another fundraiser. Domenic Serio (Eastern VP) pointed out that he
had never been informed of these fundraisers in his own region.
J-C Felicella, Culinary Team Canada manager, indicated that the National Team is expected to
participate in 4 international shows: Basel, Luxembourg, The Culinary Classic in Florida and the
Olympics in Erfurt. The competition in Basel was a learning experience as many of the rules for
international competition have changed. The team is now trying to give the judges what they are
looking for – simplicity, flavor and execution. The team continues to travel to other provinces to
practice the hot program but, in order to ease up on costs, the cold program is being worked on
via Skype. The team is looking for additional members, one to be part of the core and one as a
back-up.
Don Gyurkovits asked Honour Society members John Kukucka (Windsor) and Vince Del Duca
(Windsor) to speak about a fundraising event that took place in Windsor. They urged the
branches to offer to bring the team to their cities and were more than willing to share information
about organizing an event such as theirs. They presented the team with a cheque for $25,000
as a result of the fundraiser in Windsor.
Don Gyurkovits also indicated that the National Junior Team had been selected last fall and
asked Jud Simpson to speak about the team from Niagara College. Before speaking about the
youth team, Jud applauded the Windsor Branch for helping the team to raise funds. This is an
example of a true partnership between the team, the branch and the community and he
encouraged other branches to consider similar fundraising events. Jud went on to say that he
had been coaching the Junior Team since the beginning of the year, having already made two
trips to Niagara College. He has already noticed a remarkable transformation in their food which
has been very rewarding for him. The team is very focused, diligent and professional and their
prospects for success are tremendous.
32. Future Conference Sites

2015 Newfoundland

2016 TBD
No one volunteered to host the conference in 2016.
33. Chef of the Year – Voting.
Voting took place under the direction of Roy Butterworth (Executive Director). There was a clear
winner who will be announced at the President’s Gala. Permission was given to destroy the
ballots.
34. Unfinished Business
No unfinished business.
35. New Business
There was a request for an update on the Junior Culinary Exchange. Don Gyurkovits indicated
that the event will be taking place on Vancouver Island in 2 weeks and that the winner of the
Saputo Poutine Challenge would be joining the other 3 participants from each region on the
exchange. He indicated that he was disappointed with the number of applicants this year and
that he would be looking for a branch to volunteer for next year at the President’s Day meeting.
Connie Volino (Toronto) distributed copies of the bid to host the WACS Congress in Vancouver
in 2018. Vancouver is still competing with Kuala Lumpur, Malaysia, after Melbourne, Australia
pulled out. She presented the video that will be shown at the WACS Congress in Norway. A
proposed budget has been prepared but WACS is responsible for raising the necessary funds. If
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Vancouver wins the bid, the 2018 CCFCC Conference would also take place in Vancouver prior
to the WACS Congress. Don Gyurkovits reiterated that WACS is responsible for finding partners
and that the CCFCC’s role is to showcase our country, products, chefs and juniors. He indicated
that Moxies had provided $10,000 towards Connie’s expenses in Norway.
Don and Connie were asking for the go ahead from members for this bid. All those in
attendance were in favour and Don and Connie thanked the members for their support.
36. President’s Day Meeting Agenda
The proposed agenda for President’s Day was reviewed. The following were added to the
agenda:

Ryan Marquis (Oakville) – The 2015 CRFA Show

Connie Volino (Toronto) – World Chefs without borders

Don Gyurkovits (National President) – CCFCC Culinary Team Dubai
Simon Smotkowicz (Edmonton) moved and Dean Mitchell (Calgary) seconded the President’s
Day meeting agenda be accepted. Motion carried.
37. Dissolution of the President and Secretary positions
Don Gyrukovits asked Claude Buzon (acting Elections Chair) to dissolve the positions of
National President and National Secretary.
38. Election of the new President and Secretary
Claude Buzon indicated that Don Gyurkovits was elected president by acclamation. Anthony
McCarthy (Saskatoon) asked why there were no other candidates for National President and
Chairman Jud Simpson explained that no one had declared an intention to run 2 weeks prior to
the AGM. Executive Director Roy Butterworth indicated that every branch had been informed 6
weeks prior of Don’s intention to run again for National President. John St. John (Halifax) asked
for a show of hands to see how many branches had received the notification of Don’s intention
to run for president. No hands were raised. After consulting with Bruno Marti (Vancouver),
Chairman Jud Simpson called for nominations from the floor based on Robert’s Rules of Order.
Anthony McCarthy (Saskatoon) nominated Rod Butters (Okanagan) for National President. Rod
Butters declined the nomination. Connie Volino (Toronto) seconded by Simon Smotkowicz
(Edmonton) nominated Don Gyurkovits for National President. There were no further
nominations from the floor.
Don Gyurkovits accepted the nomination and was elected National President.
Denis Parent (Montreal) and Ahron Goldman (Windsor) had already put forward their
nominations for National Secretary. Denis Parent spoke from the heart, wanting his region to be
better represented on the Board. He has been President of the Montreal branch for 10 years,
has attended many national conferences and would now like to serve on the Board, in an effort
to promote bilingualism within the Federation and to work with other Board members to make
the CCFCC stronger.
Ahron Goldman’s main objective as National Secretary would be to improve communication
from Board to Branch and Branch to Board. He also stressed the importance of bilingualism as
there are two official languages in the country. As Secretary, he would make sure that the
CCFCC’s obligations to partners are being fulfilled and that Mise en Place continues to be
profitable and relevant.
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Ahron Goldman was elected to his position as National Secretary.
39. Swearing in of new President, Secretary and Central VP
Chairman Jud Simpson presided over the swearing in of the newly elected Board members Don
Gyrukovits, Ahron Goldman and Ryan Marquis by having them recite the Code of Ethics.
40. Adjournment
At 4:30 P.M. Simon Smotkowicz (Edmonton) moved and Busch Dubay (Halifax) seconded that
the 51st Annual General Meeting be adjourned. Motion carried.
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