2012 National Conference Agenda
Thursday, May 3. 2012 one tour at 9:30am and another at 10:30am
A short walk from the hotel is the National Historic Site of Banting House.
Banting House National Historic Site of Canada celebrates not only a great Canadian discovery, but the life and career of Sir Frederick Grant Banting (1891-1941). Come celebrate the most important medical discovery of the twentieth century and experience the life of the man you thought you knew. Permanent exhibitions include: London - the birthplace of insulin, Banting as the co-discoverer of insulin, artist and war hero, the Royal Visit and the Flame of Hope.
More information can be found at: www.diabetes.ca/about-us/who/banting-house
Labatt Brewery Tours
Thursday, May 3, 2012
6:00 pm – 9:00 pm
A ten minute stroll from the Delta Hotel Enjoy a casual evening touring the Labatt’s Brewery. The tour takes about 2 hours to complete and includes a full guided tour of the brewery, sampling and everyone receives a souvenir tour t-shirt. Drinks, Food and lots of Fun Everyone on the tour MUST wear closed toe, closed heel and flat footwear (running shoes preferred). 
Business Cards to Business Relationships: How to Build the Ultimate Network
Thursday, May 3, 2012
2:15 pm – 3:30 pm
Allison Graham is a sought-after keynote speaker, workshop leader and private executive coach, who teaches professionals how to grow their circles of influence and elevate their bottom line by catapulting their business networking skills. By sharing inspiring stories and applicable skills from her diverse experiences in the media, political, business and charitable sectors, Allison is a guaranteed hit with audiences of any career profile.
In addition to writing the column and blog called Getting Connected for Sun Media, Allison Graham is a frequent contributor to the Financial Post and has been featured in several media outlets including the national affairs broadcast The Michael Coren Show, featured on BNN’s MoneyTalk, Breakfast Television and the Globe and Mail.
Not everyone is a natural-born networker but everyone has the potential to become an expert business networker. Elevate will teach you how. We will show you how to elevate your influence, your business and yourself.
An active member of the community, Allison Graham has been involved with several organizations, including the London Club where she was the youngest board member in the club’s 127 year history and is currently the 2nd vice-president and will take over the presidency in June 2012.
She was a founding member of the Emerging Leaders steering committee and now co-chairs the Relationship Building and Networking Action Pod in an effort to attract, engage and retain the under-40 demographic in the city of London.
Her book Business Cards to Business Relationships: How to Build the Ultimate Network is a how-to guide that has professionals saying, “OK, I finally get it”. Covering the entire process from the concept of networking and what might be holding you back, to your personal and corporate brand and the impact it has on your revenue, to the strategy of tracking, managing and tapping into your current and potential circles of influence – this book is a must read for any professional.
“The Allure of Seductive Flavours”
Friday, May 4, 2012
4:00 pm – 5:00 pm
Chef Darryl Fletcher
North America Corporate Chef for Aqua Star
Darryl Fletcher's inspiration to pursue a culinary career began while watching Graham Kerr (The Galloping Gourmet) and trying some recipes at home. He is a graduate of the Chef De Partie program from Humber College in Toronto, Canada.
Chef D started his career as an apprentice in Toronto, Canada at Donato's Italian Bistro, under Chef Roberto Arissa.
After apprenticing he moved back to his home town of Kitchener, and worked in various establishments until becoming Executive Chef at the Kitchener Auditorium Complex (where he spent three years) before joining M&M Meat Shops as part of the New Store Development Team (M&M Meats is the parent company of MyMenu in the US). After several years with M&M Meat Shops, Darryl decided he needed to get back to his love of food and cooking, so he began work again as a chef in several well-known restaurants in Ontario, Canada and eventually became the Executive Chef for Weber's Restaurants.
In 2001 Chef D expanded into the role of Corporate Chef, first with a retail food broker and then with Toppits Foods Ltd., where he designed recipes for the website and worked in product development. At the same time, Chef D enjoyed teaching cooking classes for leading Canadian retailers Loblaw's and Zehrs in their "What's For Dinner" program. He and his recipes have been featured in Canadian Living and Foodservice and Hospitality magazine's Chef's Corner, various cook books and has been a popular guest on CTV News at Noon, City TV’s Breakfast Television and Kitchener’s Rogers Daytime.
Darryl is currently the North American Corporate Chef at Aqua Star, working in recipe and product development and corporate sales. He is also the popular host of ChefDtv.com, an innovative online cooking show. In his spare time he lends his creativity to Gold Seal and Pillers Meats. He truly lives up to his nickname "Chef of the World"!
Friday, May 4, 2012
2:45 pm – 3:45 pm
Samara Foisy
Samara Foisy is a registered dietitian with a Master of Health Science in Community Nutrition from the University of Toronto and is currently the program manager for the Ontario Health Check Restaurant Program. In this position she works with industry to improve the availability of, and access to healthy and nutritious foods at all levels. Her professional background and development for this role was gained through both academic and professional experience in public health at the community and federal levels, as well as in clinical and research settings. Prior to joining Health Check, she was the provincial coordinator for the Eat Smart! Program in Ontario through the Nutrition Resource Centre where she was responsible for strategic direction of the program overall. |
Katie Jessop
Health Check
As the national business development Manager for Health Check Foodservice, Katie helped Health Check expand their population health model into the restaurant and foodservice sectors, starting in 2006. Since then, she has helped many national restaurants reformulate to meet the Health Check program criteria for nutrients, as well as communicate healthy choices effectively to consumers.
Katie is a Registered Dietitian and holds a Masters in Health Science, Community Nutrition from the University of Toronto, as well as ten year experience working with consumer packaged goods formulation. |
Dr. Hamad Faridi, Chief Science Office, McCormick & Co.
Friday, May 4, 2012
9:00 am – 10:30 am
Dr. Faridi leads McCormick’s research and development function, which includes a global team of 400 scientists and flavorists responsible for research, product development and technical services to support McCormick’s customers worldwide. He oversees McCormick’s state-of-the-art U.S. Technical Innovation Center (TIC) as well as 12 strategically located, high-performing technical facilities around the globe. The team of flavor specialists who every day work collaboratively in the global research network use cutting-edge, science-tested techniques and tools to create and measure flavor—from molecule to menu. The flavors created by this global network can be found in foods produced by all of McCormick’s largest customers and for consumers worldwide.
Dr. Faridi was the visionary and impetus for the development of The McCormick Science Institute (MSI). The MSI is an independent research organization dedicated to advancing the scientific understanding of the potential health and wellness attributes of culinary spices and herbs. Dr. Faridi will continue to lead the MSI as the Chief Science Officer.
“Dr. Faridi has made groundbreaking contributions to McCormick’s R&D and technical processes – he has transformed our approach to sensory flavor science and has built a global team that’s unsurpassed in the industry,” said Alan Wilson, Chairman, President & CEO of McCormick & Company. “His forward–thinking, visionary perspective and relentless commitment to sensory innovation and improvement of our customers’ experience is a perfect illustration of McCormick’s kept promise to bring passion to flavor.”
Dr. Faridi has edited and authored six books and more than 70 articles about food science and technology. He has lectured at conferences and research institutions in 21 countries and has served on several boards of professional and trade associations in the U.S. and Europe. In addition, he has acted in an advisory capacity to food science departments of Texas A&M, University of Illinois, Rutgers University and Louisiana State University. He was honored as Fellow by the Institute of Food Technologists in 2010 and the American Association of Cereal Chemists (AACC International) in 2011.
Nicholas Wallace
MAGICIAN ILLUSIONIST MIND READER
Saturday, May 5, 2012
7:30 pm – 10:00 pm
Nick Wallace is not your typical magician, and he is not presenting your typical magic show. He has been called a “Master of subtle illusion and manipulation”. He can be best described as a minimalist – who has forgone fancy props and special effects and prefers to conjure with an audience’s imagination by presenting magic and mind reading in a way that is both entertaining and thought provoking. He specializes in providing professional entertainment for corporate events, private parties and theater presentations.
Recently, he competed against entertainers from across the country and received top honors from the Canadian Association of Magicians, making him the current Canadian Champion of Magic.
Nick has also been receiving rave reviews for his one man stage shows. His current show was awarded “patrons pick” at this year’s London Fringe Festival, and named “Best of the Fringe” by Hamilton Fringe Festival for the second year in a row.
“From a Couple of Squares to a Couple of Million Cookies”
Saturday, May 5, 2012
8:30 am – 9:15 am
Bernadette Erb and Mary Bradshaw
A Couple of Squares, London, Ontario
www.acoupleofsquares.com
Our company, A Couple of Squares, understands how important it is for you to have a food product you can proudly offer to your customers. A Couple of Squares has a fourteen year history of selling high end cookies in the North American market. For us high end means a look that commands attention, followed by taste that reveals the quality of the ingredients used.
We are located in London Ontario in a 10,000 square foot bakery that exudes enticing aromas of cinnamon, chocolate, orange, lemon, and other delicious smells depending on the day of the week and what exciting project we may have the pleasure of baking in our facility.
Cookies that are well made and good tasting appeal to everyone! Food is an intimate gift that appeals to our sense of smell, taste, touch and sight. Such a great way to grab your customer’s attention. Food also brings back memories, another great way to appeal to people.
We are currently working with several large chains including Cheryl & Company, 1-800 Baskets, Dylan’s Candy Bar, It’s Sugar, Second Cup, Chapters Indigo just to name a few. We have had tremendous success with our products and continue to increase the volume with these companies each year.
Our strengths lie in our knowledge of baking, design and customer service. We are equipped to produce thousands of the same cookies with the focused attention to quality and detail from the first one to the last. Our company works closely with you on custom design or tailoring a current design to suit your needs.
Going Green in Healthcare Foodservices
Friday, May 4, 2012
10:45 am – 11:45 am
Elisa Wilson is a registered dietitian who has spent 15 years in healthcare foodservice management in London and Sarnia, Ontario. She returned to university to obtain her Masters of Science in Food and Nutrition at Brescia University College in 2008, during which time she wrote a thesis titled “Going Green in Healthcare Foodservices: A Survey of Beliefs, Attitudes and Behaviours Regarding Environmentally-Friendly Initiatives”.
From this research the following two manuscripts were published: “Going green” in foodservices. Can healthcare adopt environmentally-friendly practices? Canadian Journal of Dietetic Practice and Research, Vol 72, No 1, Spring 2011 A Survey of Beliefs, Attitudes and Behaviours Regarding Environmentally-friendly Practices in Healthcare Foodservices. Canadian Journal of Dietetic Practice and Research, Vol 72, No 3, Fall 2011.
Elisa has been a member of the CAFP for 14 years holding many executive positions within the London Branch and is currently in the position of National Director. Elisa is currently employed by the Ministry of Health and Long Term Care as a Long Term Care Homes Inspector.
Brendan Wylie-Toal is the Sustainable Food Manager at the Canadian Coalition for Green Health Care. Over the past few years, has overseen several exciting and award winning food projects, including feasibility and practicality studies, origin audit and procurement pilots, and research based investigations into how sustainable food benefits the patient experience. Brendan is also co-chair of the Waterloo Region Food System Roundtable. Through these positions, Brendan has helped advance research into healthy and sustainable food systems, and has influenced change through direct project partnerships, speaking arrangements, and collaborative opportunities.
Ontario Greenhouse Vegetable Growers
Saturday, May 5, 2012
9:30 am – 11:00 am
Nancy Hewitt,
a graduate of UWO / Brescia College Food & Nutrition program, Nancy has been developing business for over 15+ years in the Foodservice Industry. Much of her career has been with tier one companies such as: Campbell Soup and Compass Group Canada.
Her passion, creativity and entrepreneurial spirit have been key drivers in delivering results.
Her well rounded understanding of the Non-Commercial Foodservice sector encompasses the complexities of Healthcare patient/resident feeding and delivering retail solutions in Healthcare, Education, Business & Industry settings and sets Nancy up as an integral team member. Her network of professional contacts and ability to seek opportunities that others may not, has made her a catalyst for change, growth & innovation.
She grew up in London Ontario but for the past 10 years has enjoyed living in Burlington with her son Tyler, who is currently in his second year/Political Science @ Concordia University in Montreal.
Ontario Greenhouse Vegetable Growers, recipients of a Greenbelt BPS grant, hired Nancy to educate the BPS Institutions that manage foodservices on the availability and benefits of ON greenhouse vegetables.
Banting House