Explore the uptown area, a short walk from the hotel, learn about local food places, art places, history spaces and enjoy the small town feel of our downtown core. This scavenger hunt style activity will lead you to a few places that you might want to explore further during your stay. A great way to get out and stretch your legs before getting down to the business and education of the conference.
Turning the Tide on Nutrition Trends Canadian Food Solutions
“Manitoba oatmeal with Nova Scotia blueberries, topped with New Brunswick maple syrup and…Saigon cinnamon? Hey, wait a minute – that’s my favorite breakfast! And it’s an example of the delicious, yet complex food and nutrition world in which we live. This session will first present a spirited overview of current and diverse food and nutrition trends followed by the hard facts on food and nutrition problems facing Canadians. A call to action rounds out the talk challenging attendees to use our very own Canadian foods to help curb the tide of our nutrition troubles.”
Mary Sue Waisman, RD Mary Sue Waisman is passionate about food and family and rooted in the belief that ‘great things happen at dinner tables and great tasting food keeps people there’. As a Registered Dietitian, professional chef and cookbook author, she has used her ‘gift of gab’ and cooking talents to translate the complex science on nutrition into practical everyday living messages for Canadians and to ‘make nutrition come alive through food’, the focus of her business, All About Food, Nutrition Consulting, in Fall River, Nova Scotia.
Mary Sue is the co-author of the best-selling Dietitians of Canada new cookbook, Simply Great Food: 250 Quick, Easy and Delicious Recipes, and her own new cookbook Flavor First – Delicious food to bring the family back to the table is now in bookstores across Canada. She is the past Chair of the Board of Dietitians of Canada, President of CFDR, a member of Slow Food International and on the Board of the Canadian Council of Food and Nutrition.
Turning the Tide on Nutrition Trends Canadian Food Solutions
“Manitoba oatmeal with Nova Scotia blueberries, topped with New Brunswick maple syrup and…Saigon cinnamon? Hey, wait a minute – that’s my favorite breakfast! And it’s an example of the delicious, yet complex food and nutrition world in which we live. This session will first present a spirited overview of current and diverse food and nutrition trends followed by the hard facts on food and nutrition problems facing Canadians. A call to action rounds out the talk challenging attendees to use our very own Canadian foods to help curb the tide of our nutrition troubles.”
Mary Sue Waisman, RD Mary Sue Waisman is passionate about food and family and rooted in the belief that ‘great things happen at dinner tables and great tasting food keeps people there’. As a Registered Dietitian, professional chef and cookbook author, she has used her ‘gift of gab’ and cooking talents to translate the complex science on nutrition into practical everyday living messages for Canadians and to ‘make nutrition come alive through food’, the focus of her business, All About Food, Nutrition Consulting, in Fall River, Nova Scotia.
Mary Sue is the co-author of the best-selling Dietitians of Canada new cookbook, Simply Great Food: 250 Quick, Easy and Delicious Recipes, and her own new cookbook Flavor First – Delicious food to bring the family back to the table is now in bookstores across Canada. She is the past Chair of the Board of Dietitians of Canada, President of CFDR, a member of Slow Food International and on the Board of the Canadian Council of Food and Nutrition.
From Teaching School to Farming Halibut in 35 years - with a few side tracks in between.
Speaker: Skip Wolf Born in Virgina during WW II, BA at Universty of Vermont, interrupted by a tour of duty in the US Coast Guard, Graduate School in Teaching English, moved to Canada with wife, Karen, in 1974. She supported us while I built a log home. Then I taught school in the local schools. Then children came along in 1977 and '79. In 1981 I started farming Atlantic salmon and in 1984 I left teaching to farm salmon full time. With my partner and our wives we built that company, Jail Island Salmon, Ltd. to a company that farmed, processed marketed and sold its own brand all over North America. In 1996 bought out my partner and in 1998, I sold the company, keeping the smoking operation and renaming it Wolfhead Smokers, Ltd. In 2003 a small salmon farm that I owned a share in failed and we decided to try to farm halibut in order to try to salvage the jobs. Today we are still farming halibut and still solving some of the problems that halibut present.
What is Local Food in Canada today? Why has it become so trendy? How can we leverage this movement to develop successful hospitality products? Join Canada’s best-known chef Michael Smith as he explores the new local food movement and its profound impact on the Canadian food landscape. Michael will host an insightful, informative and provocative presentation with his signature high-energy style. He will present a series of best practices and tools that you can use within your operations. He will also host a Farmers Market event with local chefs and producers showing off their best.
Chef Michael Smith, a 1991 honors graduate of the prestigious Culinary Institute of America in New York, has been cooking professionally for almost twenty years. His career has included stints in a Michelin three-star restaurant in London, some of Manhattan's finest kitchens, South America, the Caribbean and throughout North America. Michael is known for support of young Canadian chefs and the growing Canadian Cuisine movement. He has devoted his career to helping Canadian families create simple, practical nutritious food.
In 1992 Smith joined the staff of a sleepy country inn on Prince Edward Island. The Inn at Bay Fortune soon became one of Canada's top-ten restaurants with the Chef noted for his fresh, contemporary approach. His first cookbook, Open Kitchen: A Chef's Day at The Inn At Bay Fortune, was published in 1998 and was awarded the bronze medal Cuisine Canada Cookbook Award that year. His second book, The Inn Chef, followed in 1999. His third, Chef at Home, Cooking With and Without a Recipe was released in 2005 and now his latest, The Best of Chef at Home, Essential Recipes for Today’s Kitchen released Oct. 2009.
On to Television!
In 1998 Michael’s television show The Inn Chef debuted on the Life Network. It then helped launch Food Network Canada where TV Guide’s readers voted it their favourite variety entertainment show! It’s now part of the Prime Network line-up.
In 2002, Michael’s culinary adventure series Chef at Large debuted. It became the highest rated Canadian cooking show on Food Network Canada and is now seen in 26 countries around the world. In 2002 Michael won the prestigious James Beard Broadcast Media Award for the best cooking show in North America and was voted best cooking show host in Canada by the readers of the Toronto Star, the country's largest daily.
Michael’s third series Chef at Home debuted in the fall of 2004 and is now the highest rated Canadian series on Food Network. It features a behind the scenes peak at his real home kitchen and how he cooks for his family.
In the fall of 2008, Smith’s 4th series, Chef Abroad, debuted on Food Network. Chef Abroad expands on the much acclaimed Chef at Large series, meeting fascinating people who are doing amazing things with food in unique and unusual places.
At Home
Michael is internationally known for his dedication to the indigenous producers of Canada as well as his contemporary creative cuisine. In his spare time he’s an extreme windsurfer and map collector. He lives on Prince Edward Island with his partner, Rachel Leslie, and their son Gabriel!
What is Local Food in Canada today? Why has it become so trendy? How can we leverage this movement to develop successful hospitality products? Join Canada’s best-known chef Michael Smith as he explores the new local food movement and its profound impact on the Canadian food landscape. Michael will host an insightful, informative and provocative presentation with his signature high-energy style. He will present a series of best practices and tools that you can use within your operations. He will also host a Farmers Market event with local chefs and producers showing off their best.
Chef Michael Smith, a 1991 honors graduate of the prestigious Culinary Institute of America in New York, has been cooking professionally for almost twenty years. His career has included stints in a Michelin three-star restaurant in London, some of Manhattan's finest kitchens, South America, the Caribbean and throughout North America. Michael is known for support of young Canadian chefs and the growing Canadian Cuisine movement. He has devoted his career to helping Canadian families create simple, practical nutritious food.
In 1992 Smith joined the staff of a sleepy country inn on Prince Edward Island. The Inn at Bay Fortune soon became one of Canada's top-ten restaurants with the Chef noted for his fresh, contemporary approach. His first cookbook, Open Kitchen: A Chef's Day at The Inn At Bay Fortune, was published in 1998 and was awarded the bronze medal Cuisine Canada Cookbook Award that year. His second book, The Inn Chef, followed in 1999. His third, Chef at Home, Cooking With and Without a Recipe was released in 2005 and now his latest, The Best of Chef at Home, Essential Recipes for Today’s Kitchen released Oct. 2009.
On to Television!
In 1998 Michael’s television show The Inn Chef debuted on the Life Network. It then helped launch Food Network Canada where TV Guide’s readers voted it their favourite variety entertainment show! It’s now part of the Prime Network line-up.
In 2002, Michael’s culinary adventure series Chef at Large debuted. It became the highest rated Canadian cooking show on Food Network Canada and is now seen in 26 countries around the world. In 2002 Michael won the prestigious James Beard Broadcast Media Award for the best cooking show in North America and was voted best cooking show host in Canada by the readers of the Toronto Star, the country's largest daily.
Michael’s third series Chef at Home debuted in the fall of 2004 and is now the highest rated Canadian series on Food Network. It features a behind the scenes peak at his real home kitchen and how he cooks for his family.
In the fall of 2008, Smith’s 4th series, Chef Abroad, debuted on Food Network. Chef Abroad expands on the much acclaimed Chef at Large series, meeting fascinating people who are doing amazing things with food in unique and unusual places.
At Home
Michael is internationally known for his dedication to the indigenous producers of Canada as well as his contemporary creative cuisine. In his spare time he’s an extreme windsurfer and map collector. He lives on Prince Edward Island with his partner, Rachel Leslie, and their son Gabriel!
Mentoring – A Lifelong Journey
“Mentors give us the magic that allows us to enter the darkness: a talisman to protect us from evil spells, a gem of wise advice, a map, and sometimes, simply courage.”
Lauren Daloz, 1986.
Many of us have arrived at our current state of professional and personal success because of encounters with individuals who invested time and energy to facilitate our journey of learning. Why are some of these experiences more memorable than others? How did they make such an impact? Let’s explore together some of the science and art of mentoring – a lifelong journey…
Peter Lam, RD, CFE5
Peter Lam is a Registered Dietitian and a Credentialed Foodservice Executive. He has been extensively involved with the Fraser Health Authority and the Vancouver Island Health Authority in British Columbia as a professional practice consultant in the development of Mentorship Programs.
Peter has been appointed as a clinical instructor at the University of British Columbia and is the immediate Past National President of the Canadian Association of Foodservice Professionals (CAFP). He has a great passion for helping students and novice professionals develop to their full potential. Peter firmly believes that mentoring should not be just a professional obligation but a lifelong commitment for all.
Transitioning from Student to Professional: A panel discussion
How do you make the transition from a student to a professional? Hear from former student branch members who have successfully made the transition to a professional both in the work world and CAFP.
Leading Transformative Change
Influencing organizations and communities to consider opportunities that will result in transformative change can be a daunting task. This presentation will explore strategies for leading transformative change by exploiting your leadership potential - and adapting best practices to achieve your objectives.
Speaker:
Elaine Leclerc
Elaine Leclerc is President of HCS Training and Consulting. She has been providing training and organizational consulting services to business, industry and government for more than 20 years. In addition to designing and delivering workshops and speaking at conferences, Elaine provides coaching to individuals and teams and works within organizations to manage transitions and create healthy and effective workplace environments. She is a graduate of UNB Fredericton, and lives in Douglas Harbour, New Brunswick.
General Awards Luncheon
Invitation From the Montreal Branch
2:00 - 3:00pm
Prince William
National Executive Meeting
6:00 - 7:00pm
Montague Foyer
National President’s Reception
7:00 - 9:00pm
Loyalist Room
National President’s Gala Dinner
9:00 - 10:30pm
Montague 1,2,3
Student Fundraiser Casino
10:30 - 12:00am
Kennebecasis 1,2
Hospitality night - Montreal Conference Host
Sunday, June 13, 2010
7:00 -9:00am
Farewell Breakfast
Conference Attire: Business attire is required for all luncheons. Casual business dress is suitable for business meetings and educations sessions. The President's Dinner is formal. Casual dress is appropriate for other activities.
Mary Sue Waisman, RD
Speaker: Skip Wolf Born in Virgina during WW II, BA at Universty of Vermont, interrupted by a tour of duty in the US Coast Guard, Graduate School in Teaching English, moved to Canada with wife, Karen, in 1974. She supported us while I built a log home. Then I taught school in the local schools. Then children came along in 1977 and '79. In 1981 I started farming Atlantic salmon and in 1984 I left teaching to farm salmon full time. With my partner and our wives we built that company, Jail Island Salmon, Ltd. to a company that farmed, processed marketed and sold its own brand all over North America. In 1996 bought out my partner and in 1998, I sold the company, keeping the smoking operation and renaming it Wolfhead Smokers, Ltd. In 2003 a small salmon farm that I owned a share in failed and we decided to try to farm halibut in order to try to salvage the jobs. Today we are still farming halibut and still solving some of the problems that halibut present. 
Chef Michael Smith, a 1991 honors graduate of the prestigious Culinary Institute of America in New York, has been cooking professionally for almost twenty years. His career has included stints in a Michelin three-star restaurant in London, some of Manhattan's finest kitchens, South America, the Caribbean and throughout North America. Michael is known for support of young Canadian chefs and the growing Canadian Cuisine movement. He has devoted his career to helping Canadian families create simple, practical nutritious food.
Peter Lam, RD, CFE5
