From Junior Accounting Clerk to Senior Vice President of Service Worldwide of Canadian Airlines, Sid Fattedad has 24 years of stories to share with us, including his plan to save the airlines from a merger that would have created an airline monopoly for Canada. Want to learn more about your past Club President? Mr. Fattedad invites us to join him for his book launch, for “An Insider’s Story of the Rise and Fall of Canadian Airlines”, which will be held at TCC on January 21, 2015, and in the meantime a few words below to tie us over.
Please provide us with a brief overview of your career.[SF] I started my career in Hong Kong with KPMG. In 1968, I moved to Canada and joined Canadian Pacific Air Lines. My first position was a Junior Accounting Clerk and I moved progressively through various management positions until 1984 when I was promoted to Controller. Three years later Canadian Pacific Air Lines was sold to Pacific Western Airlines (PWA) and the two companies merged to form Canadian Airlines International (CAIL). At this time, I became the Vice President of Marketing and Operations for the most profitable division of the company – The Pacific Division. In 1989, I was promoted to third highest position in the company as Senior Vice President of Customer Service Worldwide. Three years later, I retired from the airline… or that’s what I had planned anyways. Shortly after I left CAIL, the company got into financial trouble and the President announced it would merge with Air Canada creating a domestic monopoly. The employees turned to me for help. I devised a plan where the employees would purchase a quarter of the company. I was able to get all major parties involved on board with the plan and led the Council of Employees to rescue the company from merging with Air Canada in 1992.
My career continued on after that. I went on to be the Chief Financial Officer for the Workers Compensation Board of British Columbia for 14 years from 1993 to 2007.
What would you describe as your biggest professional success?[SF] That would definitely have to be my time spent leading the employees of CAIL in the plan to rescue the airline from a merger with Air Canada.
What is one thing you have learned from your professional work that you wish to share with others?[SF] That trustworthiness and credibility are the two most important traits you can possess as a person. It always pays off to be a person of your word. Take the merger situation at CAIL for example, if all of the union leaders had not trusted me they wouldn’t have joined in our plan. They trusted me for my integrity and my ethics. The first thing I told the employees when they asked me to help them was that I was going to help save their jobs but I did not want a cent for doing it. I spent two years working 100% pro bono but the experience I gained was priceless.
We are honoured to be hosting the book launch for “An Insider’s Story of the Rise and Fall of Canadian Airlines” at the Club on January 14, 2015. Can you please tell us about the story and what inspired you to share it?[SF] It’s almost a love story – a love story between me and the company. I share my experience spent with the people of Canadian Airlines as it is those experiences that prepared me to help them further down the road. It was my pay back for what the company had gifted to me – my experience there. The memoir provides an insiders’ take on every merger the airline faced, many stories that people have not heard before. I wanted to clear the smoke. I wanted people to know the true story.
Why did you become a member of Terminal City Club?[SF] When I was promoted to Controller of Canadian Airlines the Company provided me with the choice of membership at Shaughnessy Golf and Country Club or TCC. At the time it was an easy choice because I didn’t play golf and TCC was closer to my office downtown. I started to use the Club for everything from business meetings to entertaining my friends and family. I became so committed to the Club that I joined the Board and stayed on for ten years culminating as President in 2010.
What do you enjoy the most about the Club?[SF] It’s the sense you belong. It became my home away from home. TCC provides you with a special connection to the business community and you get to meet so many interesting people. It’s such a great place to be!
Favourite dish?[SF] The Tri’s Crab & Shrimp Salad in The Grill!
What would you say to someone considering joining TCC?[SF] You can’t lose! You get out of it exactly what you put in. If you want to get a lot of good out of it you have to put in the time and effort yourself. Oh, and don’t be shy!
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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Dress Code: Smart Casual
Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.
All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Thai Curry Chicken & Vegetable | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!