Food 2.0
Join Chef Michael Smith for an insightful and provocative presentation on the status of food today in Canada. Michael is known for his signature high-energy style and will cover many of the issues, trends and movements affecting foods place in our culture and our relationship with it as both consumers and providers. Michael will conclude the session by moderating a panel of leading chefs in Canada on these issues.
Restaurant Marketing
by Jon Taffer, Taffer Dynamics
Experience Jon Taffer, the leader in the hospitality industy on dynamic restaurant marketing. He is a Challenger of conventional thinking with new industry approaches. Jon is as sought after a keynote speaker as exists in the food and beverage industry. If you are looking for innovative ways to drive sales, you need to be at this event!
Gourmet Restaurant Cocktail Programs
by Jeremy Parsons
Jeremy Parsons founded Cocktails the Fluid Experience, a Toronto based Beverage Marketing and Event Management company that specialized in the alcohol industry and is regarded to be the cutting edge in the industry. He has created not only new cocktail and food recipes for many of the top brands in Canada, but as also helpted to developthe liquid for some amazing brands that go into his creations. He is regarde as Canada's top mixologist and one of the best in North America.
Flavour
by Chef Norman Myshok, CCC, Corporate Chef, Canada Bread
This workshop will explre the lastest thinking and research in how food is experienced when eaten. Looking beyond the basic tastes. There will be a sensory exploration of what the tongue and mouth perceive. With the added demands of today's consumer for healthy but tasty menu choices, this workshop also considers a strategy for sodium reduction and other aspects of food for the health conscious consumer.
Your Restaurant Design
by Chris Hannah, Cricket Design Company
Chris Hannah of one of Canada's most successful and decorated design firms - Cricket Design Company will walk through the process from start to finish. Chris will also provide and insightful look at Canada's most relevand design trends.
Canadian Cheese Education
by Kathy Guidi, Artisan Cheese Marketing
Learn how cheese is made, tasting, categories, basic cheese handling. An interactive session with Canada's leading expert on cheese, Kathy Guidi. Kathy has over 35 years experience working as a consultant and "maitre fromager" with cheesemongers, trade organizations and producers. She continues to influence and lead domestic and international cheese circles through her passionate training sessions and public speaking engagements.
Growing Coffee Culture
by Planet Bean
It's time to take a look at this industry's changing coffee culture. In this session there will be discussions on what is happening on the cutting edge of coffee culture in Canada, with "specialty coffees" and its current growth as an example. How growth inspecialty coffe relates to a fine dining environment. On the technical side, we will address and instruct how to properly prepare coffee to ensure proper coffee extraction and how to properly serve, train and market specialty coffee. Lastly, information on the nuances of origins of coffee beans.
Sustainable Seafood
by Theodora Geach, Eastern Coordinator, Vancouver Aquarium's Ocean Wise Program
What makes a seafood item Ocean Wise and how is Ocean Wise seafood recognized? Overfishing? Habitat damage? How doew Ocean Wise work? What are some good and bad seafood options? Are farmed options better? What makes a farmed fish sustainable? How are the sustainable seafood choices evaluated and recommended? This program is designed to educate and empower the industry about the issues surraounding sustainable seafood; and will provide answers and engage us on this very relevant topic.
Modern Gastronomy
by Chef Joeseph Petrinac, Lentia Foods
A glimpse into one of the most interesting and talked about food subjects "molecular gastronomy" What is it? How is it done... properly? How can you incorporate it into your menu. Learn about spherification; direct and reverse, fruit caviars and liquid centres, both for savoury and sweet applications, Airs and foams; both hot and cold, vegetable gelatine and its application, powderizing oils and other fats such as olive, bacon and foie gras, eggless mayonnaise, egg and flourless gnocchi.
Canada's Truffle Culture
by Quentin Wyne, TruffiCulture
Thought you knew truffles? Think again. Can you tell the difference between Himilayan and Summer Truffles? There are a number of different species of truffle under cultivation in Canada and commercial distribution is expected to begin soon. Don't miss out on the introduction of this, the ultimate of local foods! Enjoy an informative and delicious seminar and experience truffles first hand, we explain what's on the horizon for the Canadian Truffle Industry. The presentation will include the techincal aspects of sourcing, storing and using truffles in your establishment, the state of the global industry and why you need to know what you're buying. From growing to distribution, to the fresh anf value added products that you customers are going to demand.
May 30 to June 4, 2010 at the world-class Caesar’s Windsor in Windsor, Ontario.
|
Education Program
