About edmontonCHEFS.ca

edmontonCHEFS.ca is the CCFCC Edmonton branch. It is dedicated to uniting professional chefs, cooks and industry partners; to developing members professionally and personally; to educating national and junior members; and to promoting the culinary arts and excellence in the trade. We also provide scholarships to deserving students in the culinary field at the high school, college and apprentice levels.

PARTICIPATE

In cutting-edge, hands-on workshops relevant to today’s chefs and cooks.

NETWORK

Socialize with industry colleagues, partners and suppliers in the Edmonton and surrounding area.

LEARN

From world-renowned chefs and speakers at regional and national events.

COMPETE

In annual CCFCC provincial and national competitions.

CONNECT

With national and international culinary organizations.

EXCEL

Professionally by earning the nationally recognized Chef de Cuisine Certification.

INTERESTED IN CULINARY EVENTS?

VIEW UPCOMING EVENTS

LATEST NEWS

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February 9, 2016

Edmonton’s Culinary Gold Medal ...

  They took on the challenge but only one lucky team will be victorious! After slaving away at […]

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January 28, 2016

Culinary Arts Salon

It’s been a long, long time (nobody remembers exactly) and we’ve had many requests over the years. So […]

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January 19, 2016

Chopped Canada Casting!

CHOPPED CANADA IS LOOKING FOR CULINARY CHAMPIONS! CHOPPED CANADA is a food competition show. Course by course, the […]

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January 7, 2016

Alberta Saputo Junior Culinary ...

Alberta Junior Culinary Challenge – March 5, 2016 Each year we ask our Juniors – Do you have […]

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LATEST TWEETS

@CCFyeg

- February 9, 2016

Bee examples @CCFyeg education session @ErnestsNAIT #beesandhoney https://t.co/Q0V3Rj76Yo
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@CCFyeg

- February 9, 2016

Jocelyn explains about bees in yeg @NAITCulinary @ErnestsNAIT #beesandhoney https://t.co/5NDaKkCti2
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@CCFyeg

- February 9, 2016

Bees and Honey education session @NAIT @NAITCulinary #whatYouNeedToDo https://t.co/NgbcNbDnHq
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@CCFyeg

- February 7, 2016

RT @GoldMedalPlates: .@Les400Coupsmtl Chef Guillaume Cantin's #CCC2016 Dish Suckling Pig w/ Maple Glaze + Blood Sausage + "Pois au Lard" ht…
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@CCFyeg

- February 6, 2016

20 minute clean up! Way to go teams @CCFyeg High School Culinary Challenge @NAITCulinary #awesomeTeams https://t.co/kjWJkds9CS
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