Minutes Calgary Academy of Chefs and Cooks May 5, 2014 SYSCO 1. Call to order- 7:15 pm Fred Malley called the meeting to order. 2. Code of Ethics Read by Gilmars Bacani 3. Welcome Fred Malley presented a certificate of appreciation to SYSCO for hosting the meeting. a) Angelo Lambrinodos, Director of Sales, SYSCO Calgary, thanked everyone for attending and the vendors who supported the Cinqo de Mayo theme with their action stations. He generously returned the meeting stipend to the CACC to be applied to junior program initiatives. b) Angelo introduced Calvin Raessler, owner of Top Grass Cattle Company, a beef producer specializing in grass fed and finished beef without the use of antibiotics and hormones. Calvin explained the benefits of his open range beef program. Healthful properties were highlighted in conjunction with environmental stewardship and humane animal husbandry practices. His beef is CFIA certified and SYSCO partnered with him to offer a year round supply of products utilizing the whole carcass. Top Grass Beef We produce and market Grass Fed, Grass Finished beef that are raised on Free Range Pastures , without antibiotics, added hormones or grain. You can view our website to see additional information on our beef and program at www.topgrass.ca Top Grass Beef is: Naturally Delicious Canadian Product-produced and processed in Alberta - LOCAL! Third Party audited and verified annually. Approved by CFIA for labeling of Grass Fed , Free Range Beef raised without hormones and antibiotics Federally Inspected - we can ship anywhere in Canada Each lot is e-coli inspected Low Stress Animal systems and techniques are used Moderate framed animals for consumer desired portions Ultra sounded for meat quality and grass fed genetic selection POS and marketing support Our Products have NO GLUTEN ADDED, fillers, dyes or allergens Chemical Free-Pesticide Free, herbicide free, hormone and antibiotic free Ideal to address consumer demand for : Healthy Food Choice - Grass Fed Beef compared to Grain Fed Beef is : lower in saturated fats, higher in Omega 3's, Omega 6-3 fatty acid ratio is closer to salmon then grain fed beef, more nutrient dense ( 7 times higher in vitamin A, 3 times higher in Vitamin E ) It is currently being touted on shows like Dr Oz as a very healthy way to eat. Animal Welfare-Free Range-never confined to a feedlot-low stress handling Environment/Sustainability-low carbon foot print 4. Motion to approve the minutes of the April meeting as circulated Moved by Chris Niddrie; seconded by Andy Waters 5. Guests Alan Marles from Okotoks and Marietta Pangan-Dutkoski, editor of the Diaryo Filipino magazine. She invited members and interested parties to attend an information session on May 19 in High River to discuss the Temporary Foreign Workers program and the impact of its recent suspension by the federal government. 6. Education Simon Dunn commented on the Temporary Foreign Workers program and its recent suspension and impact on local businesses and some of our members. He introduced Carlos Vongala to speak on his 1st year apprentice experiences at Sait and the value of apprentice training. Simon advised everyone of an upcoming sous vide and VarioSmoker demonstration hosted by Rationale at Crown Food Equipment (5307 – 4th St. SE) on Saturday June 14 from 10 am to 2 pm. Registration required. [email protected] or contact Simon. He also advised of upcoming course offerings in the fall for charcuterie and artisan breads. 7. Serge Dufour Memorial Golf Tournament -Tuesday, June 17, 2014 at Springbank Links -Registration is open and full payment confirms your spot. -Breakfast followed by shotgun start -Proceeds to support a stage placement for a junior member -We are looking for a few hole sponsors and prize packages 8. New member profiles Fred commented on a concern regarding the background of new members. New members are working in the industry. The board will endeavour to group new members by category for swearing in. Also note that workers who immigrate to Canada are encouraged to join professional organizations. 9. Dress for meetings Please dress appropriately. Torn jeans and t-shirts are best for gardening. It is common courtesy to remove a hat when indoors. Business and business casual dress please; a clean chef’s jacket is always appropriate. 10. Meeting RSVP We want to try an experiment for the June meeting and if you know you will attend, respond on the branch Facebook account. This will allow us to give the host chef a head’s up on numbers. Fort Calgary got slammed last month and the attendance tonight is outstanding. President’s Gala Excellent room rate at Hotel Arts for Friday night May 23. We must advise numbers on Tuesday May 20. The menu represents outstanding value at $100 + GST as it is worth $150 thanks to the generous support of suppliers. 11. 12. Honour Society Fred reported that Calgary continues to garner nominees each year for this prestigious membership based on a lifetime of contributing to the associations and the profession. Two inductees this year; Blake Chapman and Fred Malley. 13. National Convention in Ottawa May 29 to June 2 Fred and Blake are going. It is election year for National President and Secretary. Budget will be a timely topic. 14. Easter Seals Dinner Andy Waters presented certificates of appreciation to members who worked on this event and provided guidance to 40 high school students and teachers who worked the function in the kitchen. This event is a major fund raiser for the branch. 15. Website Helmut Schoderbock, our webmaster, reported that he is ready to train his successor. Thank you to Beat Hegnauer for volunteering to assume this important responsibility. 16. Board Nominations for June election Blake Chapman is election chair and called for nominations. The following positions are open this coming year for a 2 year term – Vice President, Treasurer, Education, Chef Social, Associate Social, Associate Director, Junior Director Vice President- Christopher Sprentz: acclaimed Treasurer- Dean Mitchell: acclaimed Education- Michael Dekker and David Swanson-Reinhard nominated; Election at June Meeting Chef Social- Mars Bacani: acclaimed Associate Social- David Crowfoot: acclaimed Associate Director- Al Kennedy: acclaimed Junior Director- Arvie Obafial: acclaimed 17. 50/50 draw A big thank you to Saputo’s Lorna Edwards, who supplied a deluxe artisanal cheese and wine gift basket, which was won by Will Wentz. All proceeds to be applied to junior initiatives. 18. Adjournment Moved by Beat Hegnauer; seconded by Chris Niddrie 19. Notices a) Next meeting – June 2, 2014- High School Awards presentations and Election of board position; Education chair. - Glenmore Inn, please RSVP to facebook so the proper preparations can be made - 235 tickets are currently available for this and the event is always a sellout; however the Glenmore Inn has more capacity than was available in previous years.