CACC Business meeting, February 04, 2025 at Sysco Food Service Calgary

CACC Business Meeting agenda,
2025 02 04
Sysco Calgary 6:00pm

Welcome everyone to Sysco Calgary
Introduce Chef Chris Causer and Lee Laverdiere
Remind that all current member must sign in
Promote the sale of 50/50 tickets.
Welcome members and guests and announce dinner.
Enjoy dinner
Call meeting to order
Present: Chris S, Romina, Don, Mikael, Travis, Manuel.
Guests: Michael Noble, Blake Chapman
Call Lee up to welcome everyone
Present Lee with Certificate of Appreciation
Have membership introduce any guests
Accept the minutes of the Calgary Golf meeting on Jan 20.
There was no old business or discussion/comments arising from those minutes.
Motion to accept made by Don Turnbull; seconded by Santosh; passed by vote.
New members:
There was no swearing in to do today, but there were some members that rejoined the association:
Michael Allemeier
Chris Keam
President’s Report
Christopher Sprentz, our president, thanked Chef Thierry and the team for an excellent dinner at the AGM at the Calgary Country Club two weeks ago.
Chris reminded everyone that the Western Conference is on March 7-9 Kelowna, BC if anyone is interested in going.
He directed those that are interested in going to visit the Okanagan Chef’s Association website.
Chris also reminded everyone about the CF National Conference May 26-30 in Fredericton, New Brunswick.
He mentioned that registration is not open yet, but asked those wanting to go to keep an eye open on the CF website.
Chris stated that March 24 is the tentative date for the association’s first President’s Gala in over 7 years.
VP’s Report:
Chris Thompson, our vice president, was not present, so there were no updates from his part.
Secretary’s Report:
Romina Romo, our secretary, introduced herself to everyone and talked about the importance of educators in the culinary field and the impact chefs have on students.
She mentioned that she had talked to our president about how she had seen how much effort Chef Mikael Volk puts in with the CCC designation and they both thought he needed to be recognized for it.
She recognized Chef Mikael for a decade of dedication and impact in advancing the Certified Chef de Cuisine.
Chef Mikael thanked everyone for the recognition and thanked his colleagues at SAIT and in the industry that support him.
She also thanked all the chefs that invest a little bit of their private lives to give back to the up-and-coming chefs.
Awards Committee:
Chef Blake Chapman, the head of the Awards Committee named the 3 members of the committee (Hagenauer, Mikael Volk, and himself) and asked the members to look at the CACC awards criteria to send the committee their nominations when they have a chance.
He mentioned that there are local awards and national awards.
He mentioned some of the awards (Member of the Year, Chef of the Year, Young Chef of the Year, Lifetime Achievement Award, Pioneer Award, CCF Branch Communications Award, Sandy Sanderson Award, National Life Member Award)
Blake also mentioned the Honor Society and how Chef Michael Noble is in charge of that.
He stressed that anyone from the membership or the board can nominate a chef and that they would like to have the names of nominees in by March 1st.
Treasurer’s Report:
Don Turnbull, our treasurer, mentioned that he had tickets for The Italian night.
He mentioned he would not be at the event, so anyone wanting a ticket has to prepay for one and can contact him directly.
He also asked for the person who paid their membership dues with card ending in 2578 to contact him to make sure their name is registered with that payment.
He also asked everyone that if they paid by credit card, to ask for a receipt and put their name on it.
Chris S mentioned that Sysco is giving the money that the association raised for the evening back to the association to help the association’s finances.
Education Update:
There was no education update at this meeting.
Website and social media accounts update with Jun (Helmut)
Social Update:
Chris S. gave an update because Mathieu was not available.
He mentioned that the Ice Fishing Day would be Feb 17 and if anyone needed directions, they were on the association’s social pages.
He also mentioned for everyone to keep an eye on their emails because if it was too cold, the event would be canceled.
He mentioned that the industry trade show would be April 14th at the Deerfoot Inn and Casino, and there are 12 vendors currently signed up for the event.
He asked everyone to keep an eye out for Blake’s emails about the event.
Chris S mentioned there will be a small business portion of the meeting to approve last year’s audited statement.
Any new business from the floor?
There was no new business from the floor.
Have the draw for the 50/50
Number ending in 7765 won the $75 prize.
Bocuse d’Or Presentation:
Chef Manuel Panfili gave a recap of his participation in the competition for Team Bocuse Canada.
He mentioned that Chef Michael Noble competed twice in 1995 and 1997 and got 6th and 9th places.
He mentioned Chef Andrew Spring competed in 2003 and got 11th place.
He mentioned this event is the Olympics of the culinary industry. He mentioned there were 4700 vendors this year with 363,000 people attending for 5 days in Lyon, France.
He mentioned 72 countries tried out to get one of the 24 spots.
He added that Canada came in with 10th place this year with an Asian chef from Toronto.
Chef Manuel and Chef Michael Noble described the ingredients, teams, and competition structure.
He mentioned that Chef Pascal would come to Canada to do a two-day seminar for the students at SAIT.
Announce our next meeting on Tuesday March 4 at The Mash (Legacy location)
Motion to adjourn made by Travis; seconded by Mikael; passed by vote.
Have a Great Evening! Drive Safe!

CACC Business meeting, January 20, 2025 Calgary Golf and Country Club.

CACC AGM agenda,
2025 01 20,
Calgary Golf & Country Club, 6:00 pm.
It was announced that all current members had to sign in and that active members would vote on the proposed 2025 budget.
Promote the sale of 50/50 tickets.
Welcome members and guests and announce dinner.
Enjoy Dinner
Call meeting to order.
Have membership introduce any guests.
Accept the minutes of the Spolumbo’s meeting on November 4.
Any old business or discussion/comments arising from those minutes?
Motion to accept by Mathieu; seconded by Jeff; ; carried by unanimous vote.
Present Abdel and Calgary Golf & C.C. with our certificate of appreciation- Christopher.
Swearing in of new members- Christopher & Travis.
All stand for the swearing-in of new members by their reading the CF national Code of Ethics.
President’s Report- Christopher.
Christopher Sprentz, our president, talked about the Western Conference being March 7 to 9 in Kelowna, BC
Cf National Conference May 26-30
VP’s Report- Chris T
Upcoming Meetings
Secretary’s report- Romina Campuzano. Chef’s coats Donation by Canadian Linen.
Treasurer’s report- Don,
Don Turnbull, our treasurer presented the proposed budget for 2025.
He mentioned that the association would be really close to breaking even for this year, but he would know for sure within a month after meeting with the auditor and getting everything checked out.
He mentioned that the total income projected for the year is $44,350 and the projected expenditures for the year are $53,700, so this would be a deficit of around $8,000.
Don mentioned that he has enjoyed being a treasurer for the last two years and that he would be mentoring Kevin.
Don, called for a motion from active members to accept the budget.
Motion to accept was made by Mikael and seconded by Romina, carried by unanimous vote.
Education Update
Mikael Volke, our Education Chair, mentioned that there were several upcoming educational events:
He mentioned that in February, Benchmark Meets would do a talk.
He mentioned that Bar none, a sea bass producer in Okotoks is also going to hold an educational activity.
He also mentioned that 2K Ranch, which is a pork producer, is also going to have an educational activity.
He said that Silver Lake Cheese would also present information in a future meeting.
He reminded everyone that the CCC would be on May 24th and that he would be looking for some student volunteers to assist with that.
Rosalyn talked about the responsibility of chefs in society.
She mentioned that chefs are the nexus between food and culture, food and people.
She said she was impressed that the Singaporean government was showing a spotlight on the role of chefs in society.
She also talked about the ability to feed the planet beyond 2030 and that sustainability is an everlasting theme.
Website and social media accounts update with Jun (Helmut).
Social Update
Recap of the Christmas Dinner at Bearspaw Golf CC.
Mathieu Paré commented that the venue provided an awesome networking opportunity in addition to having a lovely buffet, excellent food, great service, a dance floor, and a band in an awesome space.
He also commended the board members and associates for their contributions and donations to event that benefitted the Calgary Veterans Food Bank.
Ice Fishing
Mathieu talked about the association’s second annual ice fishing excursion on Family Day in Alberta which is the 17th of February.
He mentioned there is no requirement to have a fishing license.
He mentioned there is essentially no cost and asked everyone that wanted to participate to go to Chain Lakes Reservoir for the event.
He asked anyone who has questions to reach him via email, but that anyone that wants to show is more than welcome to.
He mentioned there are already 20 people who are planning on being there.
Other upcoming events:
Mathieu said that there would be another President’s Award event at some point, probably before summer. In addition, he mentioned that into summer, there would be other activities in partnership with some organizations; more information would be provided in the future about those events.
He also mentioned that Canada Beef was going to have a special event to get feedback from chefs on different types of cuts of meat and their flavor profiles.
He said that the event would probably be a blend between a social and educational activity.
He said that the purpose of the event was to build education for domestic consumption.
He mentioned that the event will have a cash prize that could be attractive for young chefs to become members and participate in the event.
He will put together an invitation for chef members to come and contribute to the event.
New business from the floor:
It was mentioned that a chef member from Vancouver named Mr. Bruno Marti, an elderly gentleman, who had a restaurant in Langley in BC, was recently made the Order of Canada; He is believed to be the second chef in this country that has been granted that award.
Have the draw for the 50/50.
Next meeting on Tuesday February 4 at Sysco Calgary- Balzac
It was mentioned that Representative Ryan will be attending and the association will present him a check for the proceeds that came out of the Christmas dinner.
It was mentioned that Association Food Bank received a carload of food.
Motion to adjourn made by Travis; seconded by Blake Chapman; carried by unanimous vote.
Have a Great Evening! Drive Safe!

CACC Business meeting, October 15, 2024 at the Gold Leaf Farm Calgary

CACC BOD meeting minutes,
2024 10 15
Good Leaf, Calgary,
6:00 pm.

Christopher, our president, called the meeting to order and welcomed the meeting’s guests. Recognize and thank Allison Vaux-Wilson (National Food Service Manager) for welcoming us.

Review minutes from June 4 meeting at North Trail HS.
Motion to accept minutes as circulated were seconded and carried by unanimous vote.

President’s report:
Christopher, our president, thanked Good Leaf for hosting October’s meeting.
He talked about International Chef’s Day- Sunday Oct 20
Dean Mitchel is organizing lunch for 3 schools at Siksika Nation.
Our president mentioned that he needs support with produce to make the soup and the more than 850 buns.
Members were requested to contact our president or Dean Mitchell directly.
Our president commented that we are looking for an apprentice for the association’s treasurer position for anyone who is money/financially-savvy and is interested in the position. There would be a 3-to-4-month training process.
VP Update:
Chris T, our vice president, discussed upcoming association meetings.
Nov 5- Spolumbo’s
Dec 9- Christmas Gala- @ Bearspaw Golf & CC
Jan 7- AGM-Calgary Golf & CC
Feb 4- Sysco- New Warehouse- Balzac
Secretary Update:
Romina’s friend made nametags with magnetic backing. Romina will bring them to the next meeting.
Membership Update:
Travis gave an update on number of members in our association.
Membership certificates
Treasurer Update:
Don Turnbull, our treasurer, talked about the association’s financials.
Education Update:
Chef Mikael stated that CC classes have started.
He also stated that we will have the Spolumbo’s Challenge, where three students are ready to participate in. He commented that he needs to get in contact with Spolumbo’s to get some product and have a chat with them about that evening in the next week or two.
He also mentioned that there is a woman from Spain who sells olive oil and will be talking about that product.
Junior Update (Tierra/Jose):
Chefs Social:
Mathieu communicated the Dec 9- Christmas Gala- @ Bearspaw Golf & Country Club that will feature a prime rib station and a seafood action station. Live music will be provided by a band. Ticket price will be about $125 per person that will include the meal service, entertainment, goods and services tax, and gratuity for the staff. Matthieu will send out an invitation with the event and payment information.
Mathieu talked about the Family Day Fishing Adventure on February 17 at the Chain Lakes Reservoir. Mathieu stated he would create a plan for that event, so members can carpool. He commented many SAIT instructors, students, anglers and people who have never fished before went to last year’s Fishing Adventure and it was a blast.
He also commented that he is working on a Spring Gala event for the association.
Associate Update
Blake talked about the benefits of joining the association. He mentioned that a someone needed assistance and through the network of members, many people volunteered to help out to the extent that they had to take the call for help down because so many people were willing to help. He also mentioned a second situation relating to a funeral in which a family had asked him to find a caterer on a 2-day notice and he was able to do that through our association’s network.
Jeff talked about the Ronald McDonald House event he and June went to in the university district. They cooked about 600 hotdogs at the event and represented the association.
Thanks to Fresh Pro Sales:
Our president thanked Rob Lehmann who works for Fresh Pro Sales for providing the beverages and snacks for the meeting.
Next BoD Meeting:
The next meeting will be on October 28, and it will be a virtual meeting. (Teams)
Motion to adjourn the meeting was made, seconded and all members were in favor.
Dismissal

CACC Business meeting, June 06, 2024. North Trail HS, Calgary 6:00 pm

CACC business meeting,
2024 06 04
North Trail High School
6:00 pm

We had 3 guests and 24 members sign-in.
1. Christopher, our president, called the meeting to order after all had eaten; a special thank you to
Chefs Sabrina and Jessica and all the students who helped prepare our food, as well as a special
shout out to Tony James, O/O of Worldwide Specialty Foods, for bringing a variety of cheeses and
accompaniments, as well as manning his cheese station.
2. Our guests introduced themselves; Jeff Birch, one of our associate members, informed us he has
taken a new job with Worldwide Specialty Foods.
3. There was no change to the agenda proposed from the floor.
4. No one commented/questioned the minutes as circulated regarding our last meeting at the
Scotsman’s Well in May
a. MOTION to accept the minutes as circulated by Werner Kohl, seconded by Larry Frandle-
CARRIED

5. Christopher presented our certificate of appreciation for hosting our meeting to Sabrina and
Jessica; the students who worked on preparing the meal were introduced to the group.
a. The following students who excelled in the April Culinary Hot Competition were
presented with embroidered chef jackets: gold medal team of Sehajpreet Singh and Josh
Gibbons, as well as silver medal recipient Sarah Carpenter.
6. No new members were present to receive their membership certificates.
7. Members were reminded to pay their membership dues to remain active and to retain their voting
privileges.
a. Tony James from Worldwide Specialty Foods was invited to say a few words to the
membership. He reminded us he has been in business for 37 years; he focuses on Canadian
and imported cheeses, as well as a large selection of specialty items; he stocks over 6,500
items. Tony stated that they have basically recovered from the Covid challenges and have
in essence the same staffing level as before the downturn. Tony enjoys giving back to the
community and looks to support his customers whenever possible.
b. Christopher then presented Werner Kohl with the CF 40-year Pioneer Award.
8. Our webmaster, Helmut, informed those assembled that Federico Jun Causapin will take over as
webmaster; Federico has been shadowing Helmut for a several months and a few more training
sessions are planned to prepare him for the transition. Helmut will remain in the background and
aid as required.
9. Our President then turned the meeting over to Blake and Don, our election co-chairs. Blake
provided the following overview of our nomination meeting in May: Christopher Sprentz was
acclaimed as president for a 2-year term; Chris Thomson was acclaimed as vice-president for a
2-year term; the position of secretary, with a 1-year term remaining, was tabled to the June
meeting; Travis Birdsall was acclaimed as membership director for a 2-year term; Abdel
Belmoufid and Manuel Panfili were nominated for the education director 2 position and will be
decided by ballot vote in June; Jose Battad was acclaimed as young chef director 2 for a 2-year
term; social director 2 was tabled to the June meeting; Imran Khan was acclaimed as associate
director 2 for a 2-year term; Jeff Birch was acclaimed as associate director 1 for a 1-year term;
a. Blake then called on nominations from the floor for the position of secretary; Romina
Campuzano accepted her nomination for the position; no other name was advanced after 3
calls and nominations for the position were closed. OUTCOME: Romina was acclaimed
to the position of secretary with a 1-year term.

b. Blake then called on the nominees for education director 2 position to address the
membership; Abdel was absent from the meeting; Manuel was given 5 minutes to support
his nomination. Voting then took place by secret ballot; Don and Travis Birdsall collected
the ballots and left the room to count the tally for each candidate.
c. Blake then called on nominations for the position of social director 2; Kevin Kan agreed to
let his name stand; no other names were advanced, and after 3 calls the nominations were
closed. OUTCOME: Kevin was acclaimed to the position with a 2-year term.
d. Don returned as scrutineer for the education director 2 position and gave Blake the results:
OUTCOME: Manuel Panfili was elected for a 2-year term.
e. Don then MOVED to destroy the ballots, seconded by Beat Hegnauer- CARRIED.
10. Christopher then gave his report. He thanked all departing board members for their service. He
also thanked Blake and Don for serving as election co-chairs. He is looking forward to working
with the new board and encourages everyone to participate in driving and guiding the CACC by
bringing ideas forward. The CF has a new CCI chair as well as a new secretary. The AGM in
Edmonton had great educational presentations and excursions. Mental health was a consistent
theme throughout the conference.
11. Blake did not have a formal presentation; rather he spoke from the heart and stated what a
privilege and honour it is to serve the CACC. The work is very rewarding, and the benefits far
outweigh the effort put in. Blake pointed out that the success of one culinarian is success for all
and we should not be jealous of others’ achievements. He offered to help our new secretary ease
into her role. In closing, he stated he is looking forward to simply coming to a meeting and
enjoying the social aspect and not having responsibilities in running the meetings. Blake will
continue to be active, when necessary, and is only a phone call, text or email away.
12. Don, as treasurer, informed us we are in good shape financially. We have moved excess money
from our chequing account to a G.I.C. to earn extra income through interest. Increasing
membership will only add to our bottom line.
13. Our education directors were unable to attend the meeting, so no report was given.
14. The Serge DuFour Memorial Goilf Tournament will be held on Tuesday September 17 at the
Turner Valley Golf Club. Tee off times and exact nature of the social function is still T.B.D.
15. Yasha Rawat, a young chef member from our branch, competed and won the gold medal at the CF
Young Chef Competition held in Edmonton during our national convention. The competition was
very challenging, and we thank Yasha for her dedication and perseverance to our craft. Yasha
thanked Beat Hegnauer for coaching her at critical times, and admitted she was given some tough
love by Beat that served her well in the end!
16. No associate update presented.
17. Our chairman, Fred Malley, was absent, so Don Turnbull filled in and took on the task of thanking
the outgoing board members (Christopher, Jessica, Blake, Abdel, Travis, Jose, Federico, Greg and
Al) for their service. Don then called on the new board members to step forward and be sworn-in:
president Christopher Sprentz, vice-president Chris Thomson, secretary Romina Campuzano,
membership director Travis Birdsall, education director 2 Manuel Panfili, young chef director
2 Jose Battad, social director 2 Kevin Kan, associate director 2 Imran Khan and associate
director 1 Jeff Birch.
18. Our newly elected president, Christopher, the took charge of the meeting. He thanked the new
board for stepping forward and thanked the membership for participating in electing those board
members. He wants all members to participate in driving our CACC forward and wants
constructive feedback from one and all! He sees our way forward as promoting education and
supporting young chefs.
a. There was no new business advanced from the floor.
19. Our next meeting will be on Tuesday September 10 at S.A.I.T. The Tastemarket Canadian
Kitchen, 444 – 7 Ave S.W., 6:00 pm. start time.

20. The last call for door prize draw was announced.
21. The winner of our door prize draw was associate member David Yip.
22. MOTION to adjourn by Kevin Kan, seconded by Christ Thomson- CARRIED.

CACC business meeting, May 07, 2024 at Scotsman's Well, Calgary 6:00 pm

Minutes CACC business meeting 2024 05 07
Scotsman’s Well, Calgary
6:00 pm.

1. Christopher called the meeting to order after our dinner buffet.

2. He thanked all for coming and asked for the introduction of our guests.

3. Our President reminded everyone to purchase door prize tickets to help our finances.

4. Christopher asked if there were any comments/feedback/amendments to tonight’s agenda- there
was no feedback from the floor.

5. There was no old business or discussion arising from the minutes of our last meeting.
a. MOTION to accept the minutes as circulated by Beat Hegnauer, seconded by Clive
Chamberlen- vote: CARRIED.

6. Christopher had the privilege of calling forward national chef member Hans Puccinelli;
Christopher asked for all to stand while he and Hans read our Code of Ethics.

7. Members were notified to pay their membership dues; only current members may run for office or
vote in our upcoming elections.

8. Blake and Don, as Election Co-Chairs, were called upon to proceed with the nomination process
for our June elections. The membership were told this was part one of the process, and we would
come back to nominations later in the evening. Only current members may run for office, and we
must be able to verify that any nominated member accepts the nomination. The positions up for
election are as follows: 2-year terms for president, vice-president, membership, education 2,
young chef 2, social 2 and associate 2; 1-year terms for secretary and associate 1. There was
initial interest in several positions with some questions regarding responsibilities for the various
positions. This portion of the nomination process was then halted to permit individuals time to
think about running; we will come back to this portion later down the agenda.

9. Christopher thanked everyone that put their name forward to serve the C.A.C.C. He also thanked
those board members who are stepping down. He stressed the importance of maintaining contact
with young chefs and keeping them interested in our Association. We have 8 Calgary members
going to Edmonton for our annual C.F. conference. His full report is enclosed after the minutes.

10. Blake, our secretary, spoke of the importance of membership supporting the Association when
asked. We, as the board, get our direction from you, the membership. This is your C.A.C.C. and it
is your responsibility to drive it. When the board undertakes an initiative, it can only be successful
if you support it. Members were reminded to sign in and to verify if they are paid members; please
see Don or Blake should there be a discrepancy.

11. Don gave a quick rundown of the financials. All paperwork regarding Alberta Registries has been
filed. A new cashable $10,00 G.I.C. was opened by using excess money from our chequing
account. There was a discussion about our Association running a deficit; it was pointed out we are again supporting young chefs, as well as initiatives that put our CACC, as well as our chosen
profession, in good light. We have been dormant for several years and it is imperative we spend
money to promote ourselves to help grow membership.

12. Blake gave a quick overview of the high school hot competition run at North Trail high school on
April 18. We had 6 teams of 2 students competing (as an F.Y.I. one team competed with only one
student and placed second!). The C.A.C.C. provided judges, certificates, medals and prizes to our
young culinarians. They made plates of the best burgers with starch and salad, along with the best
chocolate chip cookie. Sabrina del Ben, who organized the competition with our support, did a
fantastic job given the last one was held 6 years ago! The C.A.C.C. will pay for the cost of the
supplies used plus we will provide the 2 top teams with personalized, embroidered chef jackets
which will be presented at our June meeting.

13. Mathieu, as social director, informed the gathering we will continue with our social functions, but with some changes as determined by the feedback provided from our surveys- stay tuned for updates. He informed us there is a video available at “https://foodstory.ca/stories/ice-fishing-a-
food-story” about our ice fishing outing in February- many thanks to Rosalyn Ediger and S.A.I.T.
for the video. We will have a golf tournament in September 2024 at Turner Valley Golf Club-
details to follow.

14. Tierra, as young chef director, asked the membership to speak of the C.A.C.C. to young
culinarians, apprentices and colleagues; she asked we wave our flag and do some self-promotion.
She also encouraged members to bring these young guests to meetings and show them around- this
is one of the best ways to promote growth within the C.A.C.C.

15. No report from our associate directors.

16. Don and Blake were again called to centre stage and continued with our nomination process.
Members had some time to reflect about letting their name stand for office. All positions were
called for 3 times before being closed. If no nomination for a given position is recorded, that
position is tabled to the June meeting. If one name is recorded at the close of nominations, that
person is acclaimed to office. If two or more names are advanced for a position, we will have an
election in June. The results of the nomination meeting are posted at the end of the minutes.

17. Under new business, our president, Christopher, called on Yasha Rawat, to speak about her
journey. She was a culinary student at Holland College in P.E.I. She competed in Skills and in the
CF Young Chef competition; she won the CF Young Chef for the province and competed
nationally in the CF Niagara convention where she placed 3 rd in the country. She then moved to
Banff to continue her culinary journey. She approached the C.A.C.C. and asked to compete under our banner. She entered the Alberta CF Young Chef competition and won; she is now preparing for the CF Edmonton convention and the corresponding national competitions.

18. The last call for tickets for the door prize was announced.

19. Our next meeting is on Tuesday, June 4, at North trail high school, 12500 Harvest Hills Blvd N.E.;
6:00 pm. start time.

20. The winner of the door prize (drum roll please) was Greg Trimming…again!!!

21. MOTION to adjourn the meeting by Tierra Walter, seconded by Chris Thomson- CARRIED.

►2024 05 04 May nomination meeting results.
Nominations accepted at our May 7 meeting at Scotman’s Well Pub; to be accepted for nomination, a member must be current, must accept in person or submit a written notice accepting the nomination. We cannot accept from the floor any nominations that are not backed by a verified acceptance.
●President- 2-year term: Christopher Sprentz- acclaimed.
●Vice-President- 2-year term: Chris Thomson- acclaimed.
●Secretary- 1-year term: tabled to our June meeting.
●Membership- 2-year term: Travis Birdsall- acclaimed.
●Education 2- 2-year term: Abdel Belmoufid and Manuel Panfili were nominated; election in June.
●Young Chef 2- 2-year term: Jose Battad- acclaimed.
●Social 2- 2-year term: tabled to our June meeting.
●Associate 2- 2-year term: Imran Khan- acclaimed.
●Associate 1- 1-year term: Jeff Birch- acclaimed.

►President’s report
May 7, 2024
Good evening, ladies & gentlemen, fellow members, chefs, and our welcome guests.
My name is Christopher Sprentz, President.
On behalf of the Board of Directors of the CACC, I would like to welcome everyone.
As this 2023-2024 season comes to a close, I look back at the great year for the CACC. We continue to grow our membership each month. We continue to ask for everyone’s support of the CACC. Please continue to join us at these monthly meetings, bring a guest, encourage others to join and please….and,
remember to renew your annual dues!
This evening, we begin our annual elections process with nominations. Please join me in supporting a
selection of our next Board of Directors. Please consider running for a seat on our board and helping the CACC continue the 65 plus year legacy. The CACC needs a formidable team to help us grow and continue providing Calgary with this proud institution. I want to thank the Board for all their hard work, passion and support of the CACC. For myself these past two years have been an incredible opportunity of growth, both professionally and personally, which I believe has afforded me a great life experience. I do owe special thanks to Blake Chapman, who has helped me learn the many facets of the presidency of the CACC. I am very proud of the work we have done this past year and I look forward to what the CACC will become in the year to come! The Culinary Federation is just getting prepared for the National Conference in just a few short weeks, in Edmonton, May 26-30. Registration on the National site is still open, if you’re interested in attending and supporting our local branch.
Thank you everyone!

CACC business meeting, April 09, 2024 at Jerome's Appliance Gallery, Calgary 6:00pm

Minutes, CACC business meeting,
2024 04 09,
Jerome’s Appliance Gallery, Calgary,
6:00 pm.
24 voting members were present at the meeting.

1. Christopher, our president, called the meeting to order at 6:55 after all assembled had supper.
2. He thanked everyone for attending the meeting and asked for guests to be introduced.
3. He reminded everyone to purchase door prize tickets to support the Association and our education
fund.
4. Christopher asked if anyone had any comments or changes/additions to our meeting agenda- none
were proposed.
a. Members present were asked if any old business from our previous meeting at Bearpaw
Golf Club needed to be addressed- none was brought up.
b. Tierra Walters MOVED, seconded by Mikael Volke, that we accept the minutes of our last
meeting at Bearspaw Golf Club- CARRIED.

5. Christopher called on Erika Araujo, from Jerome’s, to receive our certificate of appreciation for
hosting the meeting.
6. Erika and Sean McIntyre then did a demonstration on how to prepare tortillas- from dough
making, selecting the best ingredients, to forming and cooking the tortillas. Erika reminded us that
since the dough does not contain gluten you do not need to worry about overmixing the dough.
She also recommended cooking the tortillas dry, without oil on the griddle. It was a very
interesting demonstration.
7. We then swore in a new young chef member, Emily Crozier; Christopher had everyone stand
while he and Emily read our Code of Ethics. As an FYI, Emily competed at the recent Alberta CF
Young Chef competition in Edmonton and placed third- an excellent result given this was her first
competition- well done Emily.
a. Christopher then announced that Sue Tenold is our newest associate life member; she was
called forward and presented with her life associate certificate. Sue thanked the
membership, told us how much this means to her, and presented a report which is attached
at the end of the minutes.

8. Christopher reminded the membership to pay their 2024 dues in a timely manner!
9. Our guest speakers for the evening were then introduced; Jessie Lin is a “foodie” member and
Molly Hu is a young chef member. Jessie is a food blogger and her partner, Molly, is a young
culinarian; they are passionate about food and our industry. They post about food, restaurants, etc.
that they find interesting, and spoke about the photography and writing in their social media posts.
It is a fascinating area that many of us do not understand very well but is becoming vital if a
business is to maximize its chance of survival, and indeed prosperity. Their new project involves
spotlighting local restaurants with a fascinating story behind them and if you would like to be
featured then please contact Jessie at linxi100@hotmail.com
10. Helmut, as webmaster, informed us that Federico Jun Causapin is stepping into the webmaster position; he has been training, in the form of job shadowing, for the past few months and we should not see a change in our website- all will continue as normal. We need the membership to
help us keep our website updated, so please send us updates, or links to relevant stories, so that our
website is a destination and a resource for industry.
11. Christopher then presented his report which is attached at the end of the minutes.
a. Since nobody stepped forward to serve as Election Chair, he appointed Blake Chapman
and Don Turnbull to serve as election co-chairs. Please direct any interest to serve on the

board to either of them or to any board member. We have a 65-year history and we need
your support to continue our story.

12. Blake’s report, as secretary, is contained at the end of the minutes.
13. Treasurer’s update; in Don’s absence, Christopher handled the presentation. The business at hand is approving the 2023 budget review; to that end Christopher presented the following 2023
financial documents via projector: P & L (profit and loss) statement from January to December
2023, a trial balance sheet dated December 31, 2023, and a review statement from David
Christopoulos. Christopher highlighted several points during the presentation and encouraged the
membership to provide feedback; the financial reports presented were informative and self-
explanatory with no outstanding issues brought up for debate; there was no debate/comments from
the floor; so Blake, as secretary, then asked for a MOTION to approve the 2023 financial audit
review as presented; MOVED by Christopher Sprentz, seconded by Blake Chapman, to approve
the reviewed 2023 financial statements- CARRIED 20 votes yes, 0 votes opposed and 0 votes.
a. It was pointed out that any member in good standing may request to see the financial
records by contacting the treasurer and setting up a meeting for that purpose.

14. Mikael, education director, spoke of a CCC exam at SAIT on May 25. If anyone is interested there
will be an opportunity to volunteer in support of an initiative for seniors- contact Mikael for
further information.
a. Blake then spoke of the high school challenge on April 18 at North Trail high school;
Sabrina DelBen has organized the event, and we are supporting the initiative. We have 6
teams of two competing and the CACC will provide judges, medals and prizes. We will
pay for the product used at the competition and hopefully grow the competition next year.
We plan to invite the winning team to attend our June meeting and present them to the
membership.

15. Unfortunately, we had no social update for the meeting.
16. Tierra, as a young chef director, spoke of supporting young chefs; her employer, as well as her
chef, Abdel Belmoufid, our education co-director, support juniors by hiring them and allowing
them to grow by competing.
17. No associate report presented.
18. There was no new business from the floor.
19. Our next meeting will be on Tuesday May 7 at the Scotsman’s Well Pub, 12024 Symons Valley Rd
NW- that will be our nomination meeting so please consider serving on the board.
20. Christopher called on last chance to purchase door prize tickets.
21. The draw winner was Greg Trimming- seems he won last time around…buy a lottery ticket Greg!
22. MOTION to adjourn by Greg Trimming, seconded by Martin Makulowich- CARRIED.

●President’s report
April 9, 2024
Good evening, ladies & gentlemen, fellow members, chefs, and our welcome guests.
My name is Christopher Sprentz, President.
On behalf of the Board of Directors of the CACC, I would like to welcome everyone.
I would like to take this time to thank our gracious hosts, Jerome’s Appliance Gallery.
We have a fun evening planned for you tonight.
2024, is another great year for the CACC. We continue to grow our membership each month. We need
everyone’s commitment in continuing to support the CACC. Please continue to join us at these monthly
meetings, bring a guest, encourage others to join and please….and, remember to renew your annual dues!
I want to take this time to thank our Board of Directors for all your hard work, enthusiasm, and
commitment.

The first High School culinary, in 6+ years is set for next Thursday, April 18 th , at the brand-new North
Trail High School.
As we steer into the end of our membership season, we continue to prepare for our annual elections, next
month May and June. As a reminder, some of our Board positions, are coming up for election, including
my chair, as President of the CACC.
I would like to encourage you all to consider running for a seat on our board and helping the CACC
continue the 65 plus year legacy. The CACC needs a formidable team to help us grow and continue
providing Calgary with this proud institution.
One of the key positions that will be vacant is our secretary post. Blake Chapman has done a stellar job,
these past years, being the ‘glue’ and driving force in keeping our records as accurate and current as
humanly possible. Blake is responsible for keeping us whole and for me personally, Blake has been a true
resource in helping me navigate the CACC. Not an easy task!!
Please reach out to any of the CACC board members if you have any questions or interest in pursuing a
post with CACC BoD. We need everyone to consider stepping up and doing your part to help continue
growing the CACC and to continue the legacy. We are at a critical pivoting point in our association.
Although our growing numbers are being celebrated, at the same time, we, as the BoD, need to focus on
bringing value to our long-term and our new members!!
This past month, the CACC supported the CF Western Conference, March 8th & 9 th . The business
meeting was held at the Hotel Arts on Saturday. It was a powerful meeting, with a full agenda and I
believe we, as the Western Canadian leadership, accomplished a great deal to strengthen our Federation
and grow as Western branches. A special shout-out to Jessica Schweizer for helping plan organize this
event!
Our gracious host for the Friday Ice Breaker and Saturday Dinner, was The Ranchmen’s Club. Both
events were exquisite and enjoyed by all!
The Culinary Federation is just getting prepared for the National Conference, in Edmonton, May 26-30.
Registration on the National site is now open to the public. If you can, please try to attend to support and
represent our local branch.
Thank you everyone!

●Letter of appreciation from Sue Tenold, newly recognized Associate Life member.
IT WAS SUCH A PRIVILEGE TO RECEIVE RECOGNITION FOR ASSOCIATE LIFE MEMBER BY
THE CALGARY ACADEMY OF CHEFS AND COOKS AT THE TUESDAY APRIL 9, 2024
MEETING.
SINCERE THANK YOU.
AS AN ASSOCIATE MEMBER FOR ALMOST 20 YEARS, I HAVE GAINED MANY FRIENDSHIPS
AND INSIGHTS INTO THE WORLD OF CULINARY ARTS ….
AS A DIETITIAN, MY TRAINING FOCUSED ON BASIC FOOD SCIENCE COVERING THE
NUTRIENTS IN FOOD, HOW NUTRIENTS ARE IMPORTANT TO HEALTH AND THE SCIENCE
OF FOOD INGREDIENTS….WHAT INGREDIENTS DO IN FOODS ETC.
HOWEVER, THERE IS A DISTINCT DIFFERENTIATION BETWEEN DIETETICS AND
CULINARY ARTS. CULINARY ARTS AND CREATIVE COOKING WERE/ARE NOT
AUTOMATICALLY PART OF THE BASIC FOOD SCIENCE AND NUTRITION CURRICULUM.
MANY DIETITIANS I KNOW ARE WONDERFUL COOKS, BUT OFTEN THEY
LEARNED FROM FAMILY AND FRIENDS OR THROUGH CLASSES GIVEN BY EXPERIENCED
CHEFS AND COOKS.

THE CRITERIA FOR DIETETICS AFTER GRADUATION IS USUALLY THROUGH A CLINICAL
AND HOSPITAL INTERNSHIP FOR A YEAR WITHIN ADMINISTRATION, THERAPEUTIC DIETS
AND THE SCIENCE OF FOOD PREPARATION.
IN ALL CASES, THE LEARNING USUALLY COMES FROM WORKING CLOSELY WITH
PROFESSIONAL CHEFS AND COOKS.
THROUGH THE YEARS THINGS HAVE CHANGED A GREAT DEAL WITHIN THE FIELD OF
DIETETICS. WE SEE DIETITIANS IN HEMATOLOGY, ON TRANSPLANT TEAMS, CLINICAL
DISEASE TEAMS ETC.
THE ART OF FOOD PREPARATION AND CULINARY ARTS HAS BECOME LESS OF A FOCUS
AND THE ART OF FOOD PREPARATION FALLS TO CULINARY ROFESSIONALS SUCH AS
YOURSELVES.
I DID MY INTERNSHIP AT THE CALGARY GENERAL HOSPITAL (NOW CLOSED) – PROBABLY
LONG BEFORE SOME MEMBERS AT THIS MEETING WERE AROUND …
BUT AT THAT TIME WE LEARNED THROUGH ROTATIONS WITH PROFESSIONAL CHEFS
AND COOKS. EACH AREA EMPLOYED PROFESSIONAL CHEFS ….
THE MAIN KITCHEN CHEF, THE BAKERY CHEF, THE SPECIAL DIET CHEF, THE CAFETERIA
CHEF AND THE CHEF ADMINISTER.
WE CAME TO APPRECIATE THE WEALTH OF EXPERTISE FROM PROFESSIONAL CHEFS AND
EXPERIENCED COOKS.
MY CAREER WENT FURTHER AS A NUTRITION SPECIALIST WITH THE ALBERTA
GOVERNMENT WORKING TO SUPPORT ALBERTA FOOD COMPANIES TO GROW AND
EXPAND THEIR MARKETS….
AS AN ASSOCIATE IN THIS ACADEMY, I WAS INTRODUCED TO PRINCIPAL CHEFS AND
DISTRIBUTORS TO HELP ALBERTA'S FOOD COMPANIES. THE ACADEMY WARMLY
WELCOMED ME AND OTHER ASSOCIATES.
THERE HAVE BEEN ASSORTED ACTIVITIES THAT WE PARTICIPATED IN TOGETHER FOR
MUTUAL SUCCESS AND LEARNING. …. EG. TASTE OF CALGARY, NUTRITION PROGRAMS
IN SCHOOLS, EASTER SEALS BANQUET ETC.
THERE IS A MUTUAL RESPECT BETWEEN OUR TWO PROFESSIONS AND I AM SO
APPRECIATIVE TO BE A PART OF THIS ASSOCIATION.
THANK YOU AGAIN FOR THIS RECOGNITION…….
SINCERELY,
SUZANNE TENOLD

●Secretary’s report,

CACC business meeting, 2024 04 09,
Jerome’s Appliance Gallery, Calgary,
6:00 pm.
Good day everyone;

I do not want to sound like a broken record; however, things are predictable and as usual our database
remains as current as you allow it to be with your timely information updates. Please check the sign-in
sheets, and if your file has an X in it, you have not paid your 2024 dues so please go online at
www.chefscalgary.ca and rectify the oversight; also note the postal code associated with your name- if
there is not one entered by your name then we do not have a current address for you, and we also have a
problem if the postal code is not accurate…
The one glitch in the system is the fact that our national administrator, Lisa, did not receive one of the
cheques Don, our treasurer, mailed to pay national for memberships dues. Don and Lisa are working on
sorting through the problem, and all should be resolved in short order.
I want to instead focus instead on the initiatives your board of directors have put in place on your behalf
to promote our Association to culinarians and our community.
●The CACC has committed $3,000 to help defray the costs of 2 SAIT students (Grace Florence and
Juliane Yap), who are young chef members of our Association, to attend the October 2024 WACS
Singapore World Congress.
●We supported 2 of our young chef members who competed in the Alberta CF Young Chef Competition
in Edmonton in February 2023; the CACC committed $200 for this initiative.
●We are supporting Sabrina at the North Trail High School putting on a hot competition (April 18) open
to CBE and CCSD students; we will defray the cost of the food stock required for the competition,
provide judges for the team assessments, as well as provide certificates, medals and prizes for the student
competitors. The total cost of this competition will be under $350.
●We are looking for other initiatives to support and encourage you to bring these to our attention.
Our Association needs members to grow in relevance and supporting young chefs is one way to achieve
that goal; spending money to attract interest is an investment in our future. I believe it is better to try and
promote the CACC actively than to sit on our past laurels and hope to grow passively.
●Getting guest speakers is always a challenge, but one that is always front and centre. Look back at the
energy in the room at our February meeting at The Mash with a presentation by the SAIT team (student
Erik Hansen and Coach Manuel Panfili) having competed and won the prestigious Trophée Jean Rougié
in France, the vertical micro-greens farming presentation by GoodLeaf Farms and the samples they
provided everyone, as well as the Salt cellar display table and samples. We strive to provide that value
added/educational element to every meeting and encourage you to talk to your contacts and bring
potential speakers to our attention.
●With the guidance of Dean Mitchell, the CACC was active in the International Chefs Day initiative on
October 20 th . Hundreds of bowls of soup and buns were delivered to appreciative individuals in need of
assistance in our community. We need to involve more of our membership in such endeavours.
●Mathieu, one of our social directors, has worked diligently to put on field trips to increase membership
participation in CACC programs. So far Mathieu has had a foraging field trip and two fishing excursions.
You can encourage Mathieu by participating in these events.
●Our annual Christmas dinner meeting is very popular within industry. We revived our children’s
Christmas party this past December and it was very well received by all who attended and want to
continue the momentum. Next up will be reviving our President’s Gala and Awards Night; these social
functions take a lot of planning and energy but are important in promoting camaraderie and pride within
the Association.
●Our branch hosted the CF Western Conference in March of this year; participating in conferences is a
great way to promote understanding of how the national level works, and is a great way to develop
contacts and foster new friendships; these benefits however must be cost effective and fall within our
fiscal projections. Since we spent more than anticipated on hosting the western conference, we have cut
back on the May CF National Conference expenditures so that, in the long run, we basically break even

with our proposed 2024 budget. This exemplifies the need to expand our horizons while respecting fiscal
reality.
Promoting the CACC is vital if we are to grow. We, your board of directors, are always proceeding with
the best of intentions for our Association. Remember this is your CACC, and you must speak up and
promote your vision of what we should or must be. The status quo will not encourage growth. We need to
stimulate membership numbers and your executive needs your support. You can start by letting your name
stand for office in this election cycle. Simple things like advancing ideas regarding initiatives, supporting
active events, recommending guest speakers, bringing guests to our meetings, promoting the CACC with
friends and colleagues, are simple examples of positive involvement. It’s now up to you!

Yours in cooking,
Blake.
Blake Chapman,
Secretary, CACC.

CACC business meeting, March 05, 2024 at the Bearspaw Golf Club, Calgary 6:00 pm

1. Christopher, our president, called the meeting to order at 6:45, after all had enjoyed the fabulous
buffet served by our host property.

2. Christopher reminded all to purchase their door prize tickets to support the CACC.

3. Christopher then thanked all for coming and asked for our guests to be introduced.

4. There were no comments from the floor regarding our posted agenda.
a. There was no old business arising from the minutes of our last business meeting held on
2023 02 06 at the Mash.
b. MOTION by Beat Hegnauer, seconded by Larry, to accept the minutes as circulated-
CARRIED.

5. Christopher called on Albert Leong, Club House Manager, and Chef Kelsy, to step forward and
accept our certificate of appreciation for hosting our meeting this evening.

6. Our President, along with Travis, our membership director, then presented the following members
with their membership certificates:
a. As Life Local members for their long-time service to CACC goals and initiatives, as well
as serving as role models within our industry: Gerd Steinmeyer and Brian Plunkett.
b. As a long-standing member returning as an active member: Nigel Vaughan.
c. As the first “Foodie” member of our branch: Jessie Lin.
d. As new Associate members: International Pacific Sales with Imran Kahn (John Rebagliati
representing I.P.S. in Imran’s absence), The Grand Premiere Catering Services with John
Christian Lapus, Village Way Kitchen with Nathan Bacani and Lactalis Canada with Holly
Vaughan.
e. We had all rise for the swearing-in of our two new Young Chef members: Molly Hu and
Yasha Rawat.

7. Christopher then asked Yasha to say a few words; she competed at the CF Alberta Young Chef
competition in Edmonton and won!!! She will now represent our branch and our province at the
May CF National Young Chef competition to be held during our national conference in Edmonton.
Yasha thanked us for allowing her to compete on behalf of the Calgary branch. She also thanked
Beat Hegnauer for helping coach her and providing invaluable insights into her recipes and
workflow. She stated she was extremely nervous, but decided to go for it, despite the short lead
time to the competition, and winning of course made it all worthwhile. Of special note, we had
another young chef member compete- Emily Crozier. Emily loved the experience and wants to
compete again. Congratulations to both young chef members.

8. Christopher reminded everyone that the branch now handles membership payments, so please
renew locally and we encourage any new members to also use our local website to process
application forms and payments.

9. Tom Shindruk was our featured speaker for the evening. Tom is a life associate member of our
branch with a history spanning well over 30 years. Tom is a motivational speaker and a cancer
survivor several times over. He wrote a book titled “Never Give Up” and his life journey and
experience served as inspiration for the book. He spoke about the importance of having a positive
attitude. You may aspire to retire from work, but you must never retire from life! Tom’s
presentation was truly inspirational.

10. The President’s update:
a. Our nomination meeting is in May and our elections are in June.
i. Open positions for a 2-year term: President, Vice-President, Membership,
Education (2), Associate (2), Young Chef (2) and Social (2).

ii. Open positions for a 1-year term: Secretary and Associate (1).
b. We need to appoint an Election Chair at our April meeting so please direct any interest to
serve to any board member.

11. Vice President’s report: ●Western conference is this weekend (March 8 & 9); please advise us
immediately if you have any interest in participating in either the business meeting or the social
events. Our CF Western VP has led us to believe we will have 14 presidents and vice presidents
coming to the conference! Hotel Arts is our host property with the Ranchmen’s Club hosting the
Friday evening icebreaker and the Saturday dinner. ●Upcoming meeting dates and locations: April
9 th @ Jerome’s Appliance Gallery, 7152 Fisher St S.E. (this is our 2023 budget review and vote);
May 7th @ Scotsman’s Well Pub, 12024 Symons Valley Rd N.W. (this is our nomination
meeting); June 4 th @ North Trail High School, 2500 Harvest Hills Blvd N.E. (this is our election
meeting). ● The Wellness Committee will reach out to Chef Michael Noble with best wishes and a
gift basket and pray for a speedy recovery from his surgery.

12. Secretary’s repost attached at the end of the minutes

13. Don, as treasurer, reported that our GICs have matured and have been reinvested. The books have
been reviewed for the fiscal year 2023. They show a loss of roughly $8,000. Don will be absent
for our April meeting and asked if anyone had any questions for him at this time. Christopher will
present the financials at our next meeting. Don informed us the CACC Serge DuFour Memorial
Golf Tournament will next be held at the Turner Valley Golf Club in September 2024.

14. Federico is assisting Helmut with the website; Helmut will be stepping back, and Federico will be
assuming the duties of webmaster. The stated goal of linking our social media accounts and our
website is a work in progress and is progressing along.

15. It was noted we are making progress in signing up new members.

16. We had our ice fishing day trip and from all accounts it was successful. Don has already informed
us the golf tournament will be in September.

17. Al, as associate director, stated we are growing and that is a positive sign. We must continue with
the momentum and encourage more chefs and purchasers to join our association and attend our
meetings.

18. There was no new business advanced from the floor.

19. Our next meeting will be at Jerome’s Appliance Gallery on April 9.

20. Christopher announced one last chance to purchase door tickets before the draw.
21. The door draw was won by Greg Trimming.

22. MOTION to adjourn by Beat Hegnauer, seconded by Chris Thomson- CARRIED.
Secretary’s report,
2024 03 05 meeting,
Bearspaw Golf Club, Calgary,
6:00 pm start time

Good day everyone;
As far as my secretarial duties go, things are constant; the database is continually improving as members
become accustomed to how we process memberships; since the level of communication from the branch
has improved and increased, we steadily mend fences and meet expectations. Attendance at our meetings,
although still erratic, has improved over the year.
We now have more SAIT instructors as members than at any time over the past decade, and young chef
members are at an even higher clip, surpassing a 15-year high.
Today’s report is more of a personal one.

I have dedicated two decades to serving our Association locally, provincially and nationally. It has truly
been an honour and a privilege to do so. Although it entails a lot of work in serving, the rewards far
outweigh the effort.
You have heard our president, Christopher, speak of our upcoming elections. This is your chance to serve.
New blood brings about new ideas, new visions and new energy- something vital for the survival of any
volunteer association.
The more active support the membership give the board, the more we can accomplish. The more active
we are within the community, the more our name becomes known outside of our members. Greater
exposure means the more desirable we become and that attracts membership- this completes the circle and
leads to a critical mass that will continue to grow over time!
Please give serious consideration to serving your Association.
Help from the inside rather than sitting on the outside and merely being passengers.
You do not have to be that shining star, nor be a lighthouse that shines the way for others to follow.
Simply be a spark, and you can excite the imagination of a young culinarian; with the help of other
sparks, you can start a fire that will shed light and show the way.
We all have a part to play; some of us have done our part and are preparing to step away. It is time for
others to fill the gap and help lead.
My question to you is who will step forward and be rewarded?

Yours in cooking,

Blake

CACC business meeting, February 06, 2024 at The Mash

Minutes CACC business meeting 2024 02 06

The Mash, 1535 – 5 St SW, Calgary

6:00 pm.

1. Christopher, our president, called the meeting to order at 6:45 pm.

2. He reminded everyone to support the Association by purchasing our raffle tickets.

3. He thanked all for coming and asked for our guests to be introduced.

4. April Gui and Romina Campuzano have birthdays this month so Christopher and everyone sang a

raucous and slightly off-key happy birthday to them!!!

5. There were no additions or changes to the agenda.

6. There were no comments from the floor concerning our posted minutes from the AGM, our last

meeting, held on 2024 01 09.

a. No old business came from those minutes.

b. Motion to accept the minutes as circulated MOVED by Mikael Volke, seconded by Beat

Hegnauer- CARRIED.

7. Christopher, our president, then presented our certificate of appreciation for hosting our meeting to

Ali Hamdi, GM of The Mash.

8. Holly, our new associate member from Lactalis Canada, was under the weather and sent her

regrets. We will present her membership certificate at a future meeting.

9. Allison Vaux-Wilson from GoodLeaf Farms gave an informative and highly entertaining

presentation on vertical farming. The Calgary plant opened in December 2023. When Montreal

operations start up later this year, they will be the largest vertical farming operation in Canada.

McCain became a strategic partner in 2018 and they haven’t looked back since then. They have 10

different leaf & microgreens products for sale, and they are proud to proclaim only air, light and

water touch their product! Of special significance is that these microgreens are far more nutritious

than their full-sized counterparts, and they have a much longer shelf life. This business model is a

prime example of sustainable growing and has very low water consumption compared to

traditional ground and row farming. To find out more about this venture please visit their website:

www.goodleaffarms.com.

10. We have a new Life Local member but unfortunately Mexico got in the way so we will present

them with their certificate at the next meeting!

11. We swore-in 4 new members: federation/national members Manuel Panfili and Romina

Campuzano (yes, the birthday girl!), as well as two new young chef members Elvis Nguyen and

April Gui (yep, the other birthday girl!).

12. Mikael Volke, one of our education directors, played a short video that highlighted the journey of

the SAIT Team (Student Erik Hansen, Coaches Manuel Panfili and Andrew Springett) competing

at the prestigious Trophée Jean Rougié in France. After the video, Erik and Manuel stepped

forward and spoke of the experience. What stood out was the incredible dedication Erik, a second-

year culinary student, has to his craft. This story is truly an inspiration to all!

13. President’s report contained at the end of the minutes.

14. VP’s report: Jessica reported on our upcoming meeting locations: March 5 at the Bearspaw Golf

Club in NW Calgary; March 8 to 10, Western Conference at Hotel Arts & Ranchmen’s Club; April

9 at Jerome’s Appliance Gallery; May 7 at the Scotsman’s Well Pub on Symons Valley Road NW;

June 4 at North Trail High School on Harvest Boulevard NE.

15. Secretary’s report at the end of the minutes.

16. Don, our treasurer, reminded everyone to please pay their door fee. He noted membership

renewals were trickling in; it is imperative people pay their dues before the end of February so that

we may have as many votes as possible for national voting purposes.

17. Helmut, our webmaster, encouraged everyone to participate with the CACC and get involved! Our

website is going well, but needs to be viewed as a living document, always changing and in need

of updating with your input required to be effective. Helmut encouraged people to think of helping

as another form of networking.

18. Mathieu, one of our social directors, spoke of using surveys as a way of building our events. There

will be a new survey aimed at our social Christmas dinner to better plan for next year. Our fishing

excursion at Chain Lakes is a go for Family Day, February 19.

19. Our young chef directors gave the floor to representatives Adele and Karri from the Salt Cellar;

although the Salt Cellar started in 2010, Adele has been the owner since 2017. They are Kosher

certified and are free of most allergens. They make their product fresh weekly. They are here to

serve their customers. They set up a display table with some of their products and offered samples.

Please visit www.thesaltcellar.ca for more information or send queries to info@thesaltcellar.ca.

20. Al, one of our associate directors, asked associates to promote the CACC; he asked them to talk

about us when about town and help spread the word. It is nice to see the CACC grow over the past

18 months, but more should be done.

21. There was no new business from the floor.

22. Our draw for the raffle prize was won by Al Kennedy.

23. Our next meeting will be on Tuesday March 5 at the Bearspaw Golf Club, 61 Hamilton Dr. in NW

Calgary.

24. MOTION to adjourn the meeting by Tierra Walter, seconded by Jeff Birch- CARRIED.

●President’s report:

2023 was an incredibly positive year for the CACC. We have grown our membership exponentially. We

need everyone’s commitment in continuing to support the CACC. Please continue to join us at these

monthly meetings, bring a guest, encourage others to join and please…. Remember to renew your annual

dues!

I want to take this time to thank our Board of Directors for all your hard work, enthusiasm, and passion to

make the CACC the great association that it is today.

This past fall, we, the BoD of the CACC, set out to hopefully revive several invaluable events that we

supported in years past. Going back 5+ years ago, the CACC was involved in a couple of young

culinarian related cooking competitions. We are struggling to get these events reignited and executed.

High School culinary student competitions are still in the works for this spring, but we have not firmed up

dates yet. If you are interested in volunteering, please contact our VP, Jessica Schweitzer.

The second event is our Junior Chef competition format, which is a lead in, to our regional selection for

the CF National Conference Young Chef Competition. This is a major event and undertaking that requires

an individual to begin the planning, typically in the late fall, and run the competition Jan/Feb, leading to

candidate selection at the Western Conference in March. Unfortunately, the CACC will not have

candidates for this year's National Conference.

As we steer into the latter half of our membership season, we continue to prepare for our annual elections

this May and June. As a reminder, some of our Board positions, are coming up for election, including my

chair, as President of the CACC.

I would like to encourage you all to consider running for a seat on our board and helping the CACC

continue the 65 plus year legacy. The CACC needs a formidable team to help us grow and continue

providing Calgary with this proud institution.

One of the key positions that will be vacant is our Secretary post. Blake Chapman has done a stellar job,

these past years, being the ‘glue’ and driving force in keeping our records as accurate and current as

humanly possible. Blake is responsible for keeping us whole and for me personally, Blake has been a true

resource in helping me navigate the CACC. Not an easy task!!

Please reach out to any of the CACC board members if you have any questions or interest in pursuing a

post with CACC BoD.

Thank you everyone!

●Secretary’s report:

CACC meeting 2024 02 06, The Mash, 1535- 5 St SW, Calgary.

Good day everyone;

As of 2024 02 03 we have 62 current CF members; Lisa, our national administrator, is a little behind

because of an extreme workload. We currently have one local associate member paid for the 2024

membership year and 3 Life Associate members for a total of 4 current associate members- to put this into

perspective, we should have 15 current associates.

I would ask everyone to support your Association and pay your 2024 membership dues. We need your

numbers to allow us to speak to the National CF, and to industry in general, in a meaningful way- there is

strength in numbers. Paying online through our CACC website is fast, easy and convenient; I know Don,

our treasurer, is very accommodating when accepting your money- cash, credit card and cheque are his

stock and trade; I have it on authority he can even arrange money transfers. Don is an equal opportunity

treasurer and does not discriminate when it comes to your chosen method of payment.

While you are processing your membership dues, I would ask you to also complete the appropriate

membership application forms. Our database has made great strides over the past year, and that has

allowed us to better communicate with membership. Your continued diligence in keeping us updated will

foster improving lines of communication. To coin an old slogan: together we can make it happen.

Speaking of communication, never assume someone else has already said it; we would rather hear of

something many times over than not hear of it because of assumptions. A question is never silly because

that is an indication that you are looking for information; the answer may be silly, but the question never

is; open, clear and concise communication is the best path to success.

The Wellness Committee has been busy sharing compassion with members and their immediate family

dealing with significant health issues. We need to also promote and share less dramatic but significant

milestones in people’s daily lives; personal things like birthdays, marriage or the birth or a child; career

milestones like promotions, or participation in competition; academic achievement like obtaining your

CCC. Not every event gets a gift basket or a bouquet of flowers, but all should get a shout out to share in

the moment. Please pass on to your board of directors news about yourself or fellow members. Help grow

the initiative by providing guidelines on how you would like to see the Wellness Committee move

forward.

In closing, this is your association. We, the BoD, take direction from you. We are here to serve you, and to

bring success to our Federation. We are only as strong as the level of support you show us. Nothing

happens without membership involvement. The CACC needs membership to step forward to serve on the

board, on committees, to guide initiatives, to simply participate in the discussion and offer constructive

criticism. New blood is the lifeline of this, and any association. You cannot effect change from the

sidelines; if it is important to you, you need to participate at the level that suits your current ability- many

hands make for light work.

Have a wonderful day.

Yours in cooking,

Blake.

CACC business meeting, January 9, 2024 at Calgary Golf and Country Club

Minutes 2024 01 09 AGM

Calgary Golf & Country Club 6:00 pm.

Please note that for voting purposes we have 31 votes regarding Bylaw and Standing Rules (25 federation and 6 associates); for financial (proposed budget) we have 35 votes (25 federation, 6 associates and 4 young chefs).

⦁ Christopher, our president, announced that everyone should sign-in at the registration desk; he also stated that everyone who is a current member should get a voting ballot from our secretary, Blake. The ballot will be required to vote on our Bylaw changes and on our proposed 2024 budget.

⦁ Christopher also encouraged everyone to purchase 50/50 tickets.

⦁ He thanked everyone for coming and informed the crowd that the buffet was open.

⦁ Our President called the meeting to order at 7:15 pm.

⦁ Members were then asked to introduce our guests.

⦁ Christopher then brought up our minutes of Spolumbo’s November 7 meeting.

⦁ There was no discussion or comments from the floor.

⦁ MOTION to accept the minutes as circulated by Helmut Schoderbock, seconded by Larry Frandle; CARRIED

⦁ Christopher then presented our certificate of appreciation for hosting the meeting to Executive Chef Abdel Belmoufid.

⦁ Christopher, our president, and Travis, our membership director, called forward our new members and had them read our code of ethics before a standing audience: young chef members Emmanuel Beda and Devin Boyer and national members Vanessa Mendoza, Davaniel Parson, Carissa Tkachyk and Albert Leong. Welcome to our Association!

⦁ The President’s report is attached at the end of the minutes.

⦁ The VP’s report is attached at the end of the minutes.

⦁ The Secretary’s report is attached at the end of the minutes.

⦁ Bylaw and Standing Rules main motions; a two thirds majority vote is required to pass the motion. The 8 notices of main motion were published in our November minutes. We have 31 eligible votes in the room.

⦁ Bylaw 1.1 et al.: to rename Junior member to Young Chef- passed.