May 14, 2018 Chef Emily Beger

April 10, 2018

Chef Emily Beger will be guiding the group this month. Emily is the recipient of this year's award for most promising culinary student at Red River College.

Biography
Emily Beger, 20 years old, Graduated with Honours from the Culinary Arts program at Red River College in December 2017.

Coop Placements:
Bergmann’s on Lombard - Winnipeg, Manitoba
Peller Estates Winery Restaurant - Niagara on the Lake, Ontario

Awards Received:
2016 Fairfax Financial Holdings Limited Award
2017 Paterson GlobalFoods Culinary Arts Award
2017 Les Marmitons Most Promising Chef Award

Why I Chose Culinary Arts:
Growing up I never put too much thought into my career, until at the age of 16 I was diagnosed as Type 1 Diabetic. With this I had to start looking at food a little closer and learning more about it and I discovered it was something that I really enjoyed. I started by looking up what foods are high in sugar and carbohydrates and then I found myself learning about the Malliard Reaction and much more from books and on the internet until I decided to actually study Culinary Arts and start learning hands on. I entered my first year of College knowing only what I had taught myself and I finished with my entire second year of tuition paid for by scholarships I received through Red River College. Being in school always challenged me, tested my limits, made me do things that were out of my comfort zone and taught me to never give up. I’m very confident I chose the right career and I look forward to always having the opportunity to learn something new.

The menu I chose for this event is with the theme of Spring
Appetizer:
Rhubarb Ceviche and Asparagus Guacamole served with Corn Tostada
Salad:
Kale Caesar Salad with Candied Walnuts, Charred Fennel, Roasted Beets, Herbed Croutons and Shaved Parmesan
Entrée:
Crusted Rack of Lamb Finished with Mint Butter, Herbed Risotto, Sautéed Morel Mushrooms, Spring Peas, and Sweet Potato Purée
Dessert:
Cherry Crumble with Sous-Vide Lemon Curd, Toasted Almonds and Honey Ice Cream

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Apr 9, 2018 Chef Monica Bernard

March 13, 2018

Chef Bernard will guide the membership through the preparation of a Basquaise (French/Spanish) meal.

Hailing from Gimli, Manitoba for the past 11 years, Monica originally came from a small farming
community in northern Alberta and has been a ‘foodie’ since she was a little girl. Being on a
mixed farm meant having to tend to various animals as well as grow and maintain a large
garden and harvest and preserve all the bounties it produced.

Unlike most of the guests invited to Les Marmitons, Monica is not a Chef nor does she work in the hospitality industry. Her work in the construction management industry has taken her all over the world working at times as a Project Manager involved with building or expanding mining operations in such locales as Russia, Mongolia, Jordan, Dubai and most of Arctic North America to name a few. Amongst her work and travel she maintained her love of all things food and attended Le Cordon Bleu Culinary School in Ottawa, graduating Le Grand Diplome (both Cuisine and Patisserie). Monica grows a garden whenever possible and if anything remains at the end of the season it is canned and preserved to enjoy throughout the winter. She continues to practice her newfound French culinary skills whenever possible as well as explore other techniques and food adventures wherever she goes.

The menu for this event includes:

Roasted Eggplant Dip with lavash crackers
Baked Scallops
Clams in “Marinara “Sauce
Hake Galician Style
Chicken Basquaise
Rice Pilaf
Gateau Basque

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Mar 12, 2018 Chef Norm Pastorin

February 13, 2018

Chef Pastorin from Cornerstone will guide the group through the preparation of British Pub Grub

Norm Pastorin
In a nutshell, I started my career graduating from the Culinary Arts Program at Red River College. Continued my training under esteemed Chef Takashi Murakami C.M. as Jr. Sous chef at St Charles Country Club. After making the move into the local restaurant scene, I opened The Grove Pub & Restaurant and following its success proceeded to open Cornerstone Bar & Restaurant where we continue to build on the legacy of two of Winnipeg's long standing establishments.

I competed twice in the Gold Medal Plates competition. In 2014 I was awarded the silver medal, and in 2015, won Gold which brought me to the international level in Kelowna, BC the following year.

I continue to be a proud member of the SOS Chef’s Dinner, and throughout the year participate in various fundraisers in the city.
Both The Grove and The Cornerstone are multidimensional neighborhood pubs where bar and restaurant meet in the middle blurring the lines between fine and casual dining. We enjoy serving internationally inspired pub fare, and a rousing selection of beer, cocktails, and wine in a lively and energetic room!

The menu for this event will be themed after the traditional Sunday Roasts popularized in English Pubs and includes:

Starters: Oysters with mignonette and Prawn cocktail with Marie Rose sauce
First Course: Scotch Egg with brown sauce (HP Sauce)
Main to be served Family Style: Beef Wellington, Spatchcocked Cornish Game Hen, Carrot and Parsnip Glacee
Dessert: Sticky Toffee Pudding

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Feb 11, 2018 Sweetheart Brunch

January 9, 2018

The Les Marmitons members will wine and dine their significant others at this Valentine's event. This year's event was held as a Brunch where all food was prepared by members.

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Jan 8, 2018 Chef Mike Dacquisto

December 14, 2017

Chef Mike Dacquisto from Carne will be guiding the group through the preparation of a Florentine meal.

Executive Chef Michael Dacquisto has been working with WOW! Hospitality for over 20 years and has headed up such operations as Pasta La Vista, Dacquistos, Food Evolution, Prairie’s Edge, 529 Wellington, and now Carne Italian Chophouse. The menu at Carne is drawn from his experience in growing up in an Italian family in addition to his experience cooking food in Italy. Chef Dacquisto is passionate about this concept as it allows him to bring back some of the old favourites he is known for in Winnipeg, as well as the food that started his passion in the culinary arts.

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Dec 11/13, 2017 Community Dinner

November 14, 2017

Les Marmitons Winnipeg served food to the local community at this annual event.

Once again the Community Holiday Dinner was a successful and very gratifying event for all . Approximately 190 people were fed a delicious meal. Half of which were children. The clowns were a hit once again and the room felt very festive. Thanks again to all who volunteered and donated money towards the event.

Wishing you all Happy Holidays and all the best for 2018.

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Nov 13, 2017 Chef Mike Ozero of Rae’s Bistro

October 17, 2017

Chef Mike Ozero of Rae’s Bistro

Mike Ozero R.S.E. has been exploring the culinary landscape of Canada since the year 2000, where he enrolled in Winnipeg’s own Red River College Culinary Program. Diving into what would eventually become the canvas for the balanced creations Mike comes up with to this day, he began rotating through kitchens of various structures and styles.

After his education, Mike began as First Cook at The Fairmont Banff Springs and quickly set the pace for his career. Moving on to run large operations as Sous Chef for the MTS Centre, and eventually gaining a Head Chef position at previous North Kildonan local fare favorite 925 Bistro.

As the Bistro changed hands he was an easy choice to keep on as Head Chef at the new Rae’s Bistro + Lounge. With the network of Winnipeg’s culinary scene behind him, and a well nurtured garden of creativity, Mike has created a daily rotating menu that features his intense understanding of balancing and highlighting flavours. Frequently offering course dinners, and foods paired with Mike’s second passion, craft beer, his Menus at Rae’s Bistro never disappoint and showcase what Winnipeg has to offer.

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Oct 16, 2017 Chef Helmut Mathae

September 12, 2017

At the 2017 CCFCC Conference in Calgary, Helmut Mathae was accepted in to the CCFCC Honor Society. Helmut earned his journeyman papers for Pastry & Baking in Austria in 1946. He joined the Winnipeg branch of the Canadian Culinary Federation in 1981 and became a local branch directory. He has held positions at the Fairmont Hotel, the Northstar Hotel and the Winnipeg Convention Centre. Helmut's accomplishments include winning Silver Medals in the Frankfurt Culinary Olympics in 1984 & 1988 and the Gold Medal in 1992 in Frankfurt. In 1987, Vancouver BC, Helmut was awarded by the International Judging Committee Professional Judging status. In 2002 he judged the Baking Contest for the Skills Manitoba Competition. In 2002 at the Manitoba Legislative building, he coordinated pastry for a Manitoba menu for Queen Elizabeth II and Prince Andrew. He has been a director of the Winnipeg branch for many years, has participated in Western and National Conventions and was involved in fundraising for the Olympic teams and many fundraising events.

In 2004, Helmut received his diploma in vocational industrial teacher education and started his new career as a culinary arts teacher. He has a passion to teach the future generation of up and coming young chefs. As an instructor, he was always involved with local culinary competitions and instructed many students to win medals. In 2010 Helmut was acknowledged as Chef of the Year 2010 for the Winnipeg Branch. Upon his retirement in 2013 the CCFCC awarded Helmet with Life Membership.

Event Menu

APPETIZER - Chicken and pork pate served with apple and onion marmalade
SOUP - London Particular - Green Pea Soup
MAIN COURSE - Pork Wellington with Mushroom Duxelle & Beer Sauce. Served with broccoli, cauliflower, carrots and green beans with butter and fresh herbs.
DESSERT - Black Forest Cake with Kirsch server in a wine glass

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Sep 11, 2017 Chef Luc Jean

July 28, 2017

Les Marmitons Winnipeg will be opening up the 2017/2018 season with Chef Luc Jean from Mon Ami Louis on the Provencher Bridge.

Having begun his culinary journey at the young age of fifteen, Luc has over 22 years of experience in the kitchen. From the Southern regions of France, London England, Tylosand Sweden and Brisbane Australia, Luc has consistently proven his culinary expertise and made a name for himself around the globe. In 2015 Luc took the reins as partner and executive chef at
Mon Ami Louis on the Provencher Bridge. As well as the restaurant Luc is the executive chef for the WOW Catering and has a cooking show on CBC Radio Canada called La Main a la pate.

Chef Luc started the evening off with olives and roasted nuts while he ran through the dishes that would be prepared over the course of the evening. We had several new faces out for our first event of the season and as usual, the food was outstanding. What a great way to start off the season.

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Jun 22, 2017 Windup at Kitchen Sync

May 9, 2017

This year, our season wind up event will be held at The Kitchen Sync. There will be two different versions of Beef Brisket plus we will be soliciting members for dishes that they can bring. This event is open to members, guests, and their significant others.

Kitchen Sync Web Site

There was a wide variety of dishes and the facility was beautiful.

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May 8, 2017 RRC Culinary Arts Program Event

April 11, 2017

Every year, Les Marmitons Winnipeg contributes financially to assist one promising young chef from the RRC Culinary Arts program. Bradyn Palmer, is this year's recipient of our annual award. Unfortunately (for us), he has moved away so he will not be able to host this event.

Luckily for us, we will have the opportunity to showcase the skills of other chefs from the RRC Culinary Arts program.

This month's event will be lead by Anna Macdonald and David Sawatzky.

Anna's Bio

I grew up in the small town of Pinawa, Manitoba and moved to Winnipeg after graduation to pursue a Science degree at the University of Manitoba. During the third year of my degree, I began to work as a cook in a small restaurant and discovered I looked forward more to my hours at work in kitchen than the hours I spent studying. I had always loved cooking and reading about food while growing up, but never considered it as a career option. Within the next 6 months, I transferred to Red River College to attend the Culinary Arts program and was happier and more enthusiastic about my studies than I had been while at the U of M. Since then, I have worked at The Grove Pub and Restaurant, Sous Sol and volunteered at a number of culinary events. Once graduated, I hope to travel to Europe and Asia, learn about local agriculture/farms while back at home, and eventually open a restaurant one day.

David's Bio

My name is David Sawatzky, and I am 25 years old. I am currently a student of Culinary Arts at Red River College.

Culinary Experiences/Co-op Placements
Winnipeg Squash and Racquetball Club - 2012-2013 (Full-time)
Burrito Del Rio - 2013-2014 (Part-time)
Canadian Mennonite University - 2013-2015 (Full-time)
Bergmann’s on Lombard - 2013-Present (Fulltime/Casual)
Marion St. Eatery - Winter 2016 (Full-time)

Why Did I choose Culinary Arts?
I grew up surrounded by food on a potato farm in central Manitoba. As you can imagine, I was never surrounded by a variety of modern ingredients or cooking styles on the farm. It wasn’t until my older brother came home from culinary school when I was in grade 10 that I started to appreciate food. He decided to showcase what he had learned for my family. He made panko crusted pickerel filets with prosciutto wrapped asparagus, potato gratin and a lemon cream veloute. I remember that it was the first time I realized food could be so much more than just nourishment, but it could bring joy, wonder and flavour into people’s lives. Since that moment I started volunteering in church kitchens, camp kitchens and soup kitchens whenever opportunity presented itself. It wasn’t until the fall of 2012 that I had my start in a real restaurant kitchen at the Winnipeg Squash and Racquetball Club. Since then, I have enjoyed learning from the people that I work with.

Chef Michael Fitzhenry, Program Coordinator from RRC will also be joining us as a special guest.

Menu

Course 1
- Spring Vegetable Tart with Goat Cheese, Herbs and Green Goddess Dressing
- Suggested Beer Pairing - Half Pints Lil’ Scrapper IPA
Course 2
- Ravioli stuffed with Blue Cheese, Parsnips, Toasted Walnuts, in Sage Brown Butter Sauce and Parmesan
Course 3
- Confit Arctic Char with Pearl Barley Risotto, Seasonal Vegetables, and Beurre blanc
Course 4
- Manitoba Pork Chorizo with Baby Roasted Potatoes and Apple Fennel Slaw
- Suggested Beer Pairing - Torque Brewing Company “The Witty Belgian” Wheat beer
Course 5
- Rhubarb Berry Platz with Cornell Ice cream and Prairie Crumble

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Apr 10, 2017 Chef Alex Vaziri

March 14, 2017

Chef Alex Vaziri from Casa Bianca will be leading this month's event.

The theme of this event will be Italian/European and the menu consists of:

Appetizers
- Bruschetta al Pomodoro
- Cajun Shrimp
Salad
- Mixed field greens with Italian dressing
Pasta
- Penne fumme with Italian pancetta, tomato and cream sauce
Entrée
- Roasted pork tenderloin with wild mushroom and red wine sauce served with oriental vegetables
Dessert
- Strawberry Sambuca with zabaglione

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Mar 13, 2017 Chef Ramina Lyn Ritual

February 14, 2017

Chef Ramina Lyn Ritual will be leading this month's event. Chef Ritual will be assisted by Rosshiel Lagman.

Biography
My name is Ramina Lyn Ritual. I am 25 years old. Culinary Arts graduate in January 2015 from Red River College.

Coop- Placement/ Culinary Experiences
Resto Gare and Train Bar – 2013-present (Full-time)
Bergmann’s on Lombard – 2014-present (Casual)
Certified Chef de Cusine (C.C.C 2016 Exam) - apprentice 2016
52nd Canadian Culinary Federation Annual Convention newfoundland- assistant 2015
Gold Medal Plates in Kelowna, B.C - assistant 2015

Why did I choose Culinary Arts as my Career?
When I was a kid I showed a lot of affection in foods and cooking. Back in the Philippines my family used to own a small business restaurant. I was only 9 or 10 years old when I started helping my parents with the restaurant. But of course I can only help with some small prep like cooking rice, peeling vegetables, cleaning the restaurant etc. Since then I felt like I knew what I really want to do in the future. However, when I got here in Canada in 2006 I forgot about what I felt back then. I still love cooking and I always A’s my cooking class in High School but it never crossed my mind that I would take Culinary Arts as my Career. Because honestly deep inside my heart cooking is not a Job. It is part of my life. And then one day I felt that very strong feeling of wanting to move forward and enhance my knowledge in cooking. I wanted to learn more about Culinary Arts and other ethnic foods and not just limiting myself to the foods that I grew up with. Now I am proud to say I am a Culinary Arts graduate student of Red River College and will be one of the Future Chef.

Biography

Rosshiel Lagman is an international student from Philippines. She moved to Canada to develop her cooking skills in a diverse country. She graduated with honours at Red River College in 2016. Her cooking influences include her mother, Erlinda Lagman who is currently living in Philippines; her Chefs at Red River College, and Chef Jamie Pastorin who is her Chef at Four Points by Sheraton Airport. She started her part time work at Sheraton after her first Co-op last 2014 and since then she have worked for the hotel as line cook, banquet cook, breakfast cook and action station cook for almost 3 years now. Cooking techniques are mostly Canadian with Asian/Filipino twist for her Chef is also a Filipino and most of her co-workers are Filipino.

Kamayan (Boodle Fight)
Kamayan is one of the traditional way of eating in the Philippines. It means it with your bare hands. The name comes from the word Kamay which means Hands. All of the foods will be serve on Banana leaves and everyone will be eating with their bare hands.

Menus

Spring Roll
Chicken Adobo
Pork Sisig
Inasal (Grilled BBQ Chicken)
Pork Belly Lechon
Inihaw na Isda (Grilled Stuffed Tilapia)
Pancit (Filipino Noodles)
Seafoods (Crab, Mussels, Shrimps)
Plain Rice
Balut (Fertilized Duck Eggs)

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Feb 13, 2017 Sweetheart Dinner

January 10, 2017

Les Marmitons will celebrate their significant others at this annual Valentine's dinner event.

The evening was a huge success. The Ladies thoroughly enjoyed the meal and we all got out by 9:15!

The main course was rack of lamb.

Lamb Recipe

Glace Recipe

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Jan 9, 2017 Chef John Delaat

December 23, 2016

John Delaat from Diversity will be leading this month's meal.

BIO - I started cooking at a young age, learning family traditions from my mother, who is French-Canadian, and my father, who was a Dutch immigrant, as well as digesting any tidbits I could from the food shows of the day such as Yan can Cook and The Frugal Gourmet.

After many tribulations and misadventures, my hobby of home baking and cooking led me towards a career as a professional chef. I have plied my trade in my hometown of Winnipeg while also delving into various culinary traditions: Greek, Italian, Classical, Contemporary and locavore to name a few.

In my current position as Chef de Cuisine of Diversity Food Services at the University of Winnipeg, it is my pleasure to oversee three locations, assist in running a thriving catering business and also lend a hand with many community events, including the annual Holiday Community Dinner hosted by Les Marmitons.

This event features a Dutch - Indonesian meal.

The menu for the upcoming Rijstaffel will consist of:

Steamed rice
Nasi Goreng (fried rice and vegetables)
Bami Goreng (fried noodles and vegetables)
Loempia (large spring rolls with pork and vegetables
Sop Rawon (beef soup)
Sambal Goreng Telor (hard-boiled eggs in spicy tomato sauce)
Fried potato matchsticks
Kroepoek (fried shrimp crackers)
Curried beef and potato Croquettes
Lemper Ayam (sticky rice balls stuffed with chicken)
Tamarind Pork stir fry
Balinese Spicy Mackerel
Chicken and pork Satay
Roast Chicken with coconut chili sauce
Firecracker Shrimp
Urap-Urap Sayur (veg stir fry with spiced coconut)
Gado-Gado (blanched veg salad with boiled eggs and peanut sauce)
Acar Ketimun ( simple pickled cucumber salad)
Braised hearty greens in sweet soy and lemon
Tamarind sauce
Sweet and Spicy sauce
Coconut Peanut sauce
Curried Ketchup
Spiced fruit chutney
Seroendeng (spiced coconut with peanuts)
Sambal Soto (almond and chili sauce)
Martabak Manis (sweet leavened pancakes with condensed milk)
Pisang Goreng (fried bananas)
Orange Coconut Pannacotta
Marzipan stuffed Speculaas
Es Cendol (dessert drink with coconut milk, palm sugar syrup and pandan leaf )
Coffee and tea

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December 14, 2016 - Community Dinner

November 15, 2016

Les Marmitons Winnipeg participated once again in the annual Community Dinner at the University of Winnipeg. The food was plentiful and everyone went home with a full stomach.

Here are some pictures from this year's edition of this fun event.

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Nov 14, 2016 Chef Diana Cline

October 18, 2016

Chef Diana Cline from Diana's Cucina will be leading this month's event which will be held at Diana’s Cucina and Lounge located at 730 St. Anne’s Road.

Diana Cline is a five-time Canadian Pizza champion, internationally recognized master pizza chef, judge, author of the "Passionate About Pizza" cookbook, and has over 23 years of experience in the pizza industry.

Currently, she is a partner in Diana's Cucina & Lounge in Winnipeg, Manitoba

The theme of this event is Pizza.

DIana started the evening off by showing us how she makes her signature Moosehead Beer pizza dough. Then she demonstrated pizza making techniques and set us free on the topping bar! We all learned an amazing amount about pizza making.

Video - Diana teaches how to hand strech dough

Diana's commitment to making an exemplary product was obvious in everything from the cleanliness of her kitchen to the quality of the ingredients she uses.

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Oct 16, 2016 Chef Sinan Aboud

September 13, 2016

Chef Sinan Aboud will be leading this month's event.

The theme of this event will be Molecular Gastronomy.

Click here for molecular recipes

PLEASE NOTE THAT THIS EVENT WILL BE HELD AT 2:00 PM ON SUNDAY, OCTOBER 16, 2016 TO ENSURE SUFFICIENT TIME TO PREPARE THE DISHES.

Menu:

Tharid, a 3 thousand years old recipe. Made of beef stew, onion, potatoes and broth, and home made naan bread.
Spicy shrimp and sausages with spicy mango foam
Prosciutto and cantaloupe caviar
Reconstructed prime rib
Banana custard and frozen rum

It was March 21, 2002 when Chef Aboud looked up Chef Ali at Pasta La Vista in search of a job. Even though Chef Aboud had to answer 'no' when asked if he spoke English, he still got the job. Since then, the kitchen has become Chef Aboud's comfort zone. Even though he was laughed at for his English, the chefs he worked with often were helpful in correcting his errors. Chef Aboud learned how to speak English in the kitchen with the help of these chefs.

Prior to learning how to cook, he was a biologist. He applied what he learned in microbiology to food in the kitche and strives to present food in a new and unique way. Over time, Chef Aboud's love for cooking grew and he gained the skills needed to become a chef. Chef Aboud believes that food and science work hand in hand. The sky is the limit when you come up with a way to present a combination of ingredients that usually are not used together.

Cooking is a part of Chef Aboud's identity.

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Sep 12, 2016 Chef Fatma Korid

August 30, 2016

The theme of the evening will be Syrian Cooking.

Chef Fatma Korid, was born in Aleppo, Syria, 1959. Mother of 4 children and a grandmother of 7. She has spent most of her life in the kitchen with her mother. At an early age, she knew she wanted to be a chef. At the age of 19 she opened her first KOSHIK, a small shop that sells baked goods. A few years after that, she opened her first ever restaurant where she served nothing but comfortable Syrian food on the go.

Since the Arab spring spread in the region, she was forced to leave everything she had built for more than 40 years. She is a very thankful to be alive, living in Canada since November of 2015. She is hoping to open an authentic Syrian restaurant to share her heritage and passion for food with the people of Winnipeg.

She will be assisted and translated by a friend to our Les Marmitons chapter who is very familiar with the Diversity kitchen, Sinan Aboud.

Here are some photos from this event.