Chefs group president gets a longer term

By Mike Deibert

MONTREAL, QC-Jud Simpson has three more years to accomplish his goals as president of the Canadian Culinary Federation (CCFCC).

The executive chef of the House of Commons in Ottawa ran unopposed for re-election as president of the CCFCC at the organization's annual convention, held in the Delta Montreal hotel last month, and was elected by acclaim. He also had an extra year tacked on to his term.

Until now, the president of the national chef group was limited to a maximum of two terms of two years each.

At the convention this year, delegates unanimously passed a resolution to extend a term in the presidency to three years, which means a president can now serve for six years if re-elected.

Simpson told the assembled chefs that he had not proposed the longer term but he did agree it was needed.

He said presidents need more time so they can accomplish the goals they bring to the office without being distracted by the need to campaign for re-election.

In an interview with ORN he spoke about his goals for his second term.

A big project, he said, is to establish a national office run by a paid person with a title such as national executive director.

The association at one time had a head office in Ottawa with paid staff but it was closed a few years ago.

Simpson said the association needs someone to answer the phones and deal with the daily questions of members. A national office and its director would be "the nuts and bolts" of the CCFCC.

The president, he said, should be working with his board as a "visionary."

Also, if there is a change of presidents, it shouldn't have an impact on the normal working of the organization, he added. It shouldn't cause delays in getting things done. With a paid director, said Simpson, "Things just keep on moving."

When a new president is settling into his office, lot of time is lost and corporate sponsorships for things such as junior programs can be put at risk.

He discussed the matter with branch leaders at the president's day meeting last year and has a job description ready. Now the CCFCC has to find money to fund the position.

He believes the best option is to hold a money-raising food event in partnership with the branches. They would get some of the money and some would also go to a charity.

Simpson said another of his goals is to increase the junior program. Young chefs are the culinary world's future, and they must be given opportunities that are "engaging, enriching, empowering and exciting," he declared.