Program Highlights
This section contains information on past events - we hope to post lots of pictures too, so check back often! Our theme this year for our educational programme is Sustainability.
HIGHLIGHTS FROM CAFP DINNER MEETINGS
November 2009
The Brazen Head Irish Pub, located in the new Liberty Village area of Toronto, welcomed CAFP members to an evening of good food and drink, networking and education.
The evening started with a beer tasting led by Joel Manning, Brewmaster of Mill St. Brewery. Four samples, Original Organic Lager, Stock Ale, Tankhouse Ale and Coffee Porter were sampled. The most unusual according to Joel was the Coffee Porter, either you love it or hate it.
A meal of Minted Pea Soup or Spinach Salad with Baby Spinach, Ripe Mango, Blueberries, Pecans, Red Onions, Port-Salut Cheese and Raspberry Vinaigrette; Lemon and Fresh Herb Crusted Atlantic Salmon served with Caper Cream Sauce or Drunken Rosemary Half Chicken (Slow Roasted Chicken Marinated in Fresh Rosemary, Lemon, Garlic and Stella Artois) served with Red Wine Demi-Glace and accompanied Yukon Gold Mashed Potatoes and Market Vegetables; and Chocolate Pecan Pie or Apple Cobbler followed.
Guest speaker Tom Difrancesco, Field Training Manager – Marketing of Ecolab Institutional Canada presented an informative session entitled "Best practices of Cleaning and Sanitation for your Operations". He discussed the 5 factors of cleaning; soil types and cleaners; sanitation versus disinfection; and counselled those in attendance to “Don't Just Bleach, CLEAN!”
Tom went on to provide significant “Facts about 2009 H1N1 Influenza”. The areas covered included What is Influenza A, What is 2009 H1N1 Influenza, How do Viruses Mutate; Has H1N1 Spread to Humans; What is a Pandemic; What the Symptoms of H1N1 Infection; and How can H1N1 Influenza be Controlled? The source of Tom’s information was the World Health Organization.
October 2009
On October 19, 2009 Ryerson University’s Student branch hosted Toronto branch Professional members at a dinner meeting in the “RU dining? – casual dining at its best” – a student training operation both front and back of the house.
The menu prepared and served by students included Gingered Pumpkin soup with crème fraîche; Fall Salad with Maple Cranberry vinaigrette on a medley of greens tossed with pear and walnut; Ontario Lamb Niçoise - pan-seared lamb loin au jus served on a bed of welted baby spinach, mushrooms, tomato concassé and rosti potato; and finished with Homemade Apple Pie made from apples freshly picked and pies freshly prepared by CAFP Ryerson Branch’s Executive Team.
Guest speaker Kathleen Mackintosh’s, Founder and President Savour the Flavour Inc and Culinarium, is a professional home economist living in Toronto whose presentation focussed on the benefits of local food sourcing and consumption.
Kathleen’s passion is reflected in Culinarium, a unique gourmet food store in mid-town Toronto that showcases exceptional Ontario products and the passionate people behind them. It offers a range of organic, natural, artisanal and/or sustainably produced products. These products range from preserves to snacks; cheeses to meats; non-perishables to frozen items. The one thing all of their products have in common is they are all locally produced. Their motto is "All Ontario, All the Time".
September 2009
Trevor Lui, Director of Food and Beverage at the International Centre and fellow CAFP member along with his team welcomed us to experience their new Conference Centre, tour the facility and enjoy a wonderful meal prepared by Executive Chef Joe Levesque and his staff that started with black olive tapenade, red pepper aioli and flavoured butter followed by a delightful salad, then a duet of morel mushroom dusted beef tenderloin and braised short rib with accompaniments and completed with a Fuji Apple tart tatin, white chocolate crème brûlée and cinnamon ice cream.
Proprietor's Reserve Chardonnay VQA and Cabernet Franc/Cabernet Sauvignon VQA Niagara Peninsula wines were served with dinner.
Guest speakers Bernadette Cox, Manager of Corporate and Public Affairs and Bonnie Cohen, Manager of Marketing and Nutrition Programs for the Egg Farmers of Canada provided an overview of Eggs in Canada. They discussed the Canadian Egg Farmer – the Start Clean - Stay Clean TM, animal health and marketing and nutrition programs. They also shared why the egg is Nature’s perfect food – with CREST and Nielsen Data to illustrate consumer trends in the marketplace. They completed their presentation with commentary on the role of supply management and the future challenges facing the Canadian brand.
To cap off the evening a draw was conducted for four tickets to the one day “Art of Management” seminar.
May 2009 - Annual General Meeting and Election
Our final event for the year was held on the beautiful campus of Ridley College, an independent co-educational institution for boarding and day students from grade 5 to university entrance, established in 1888, located in St. Catharines.
Ridley follows many “green” initiatives including local sourcing of food products and therefore supports the Toronto Branch theme of Sustainability.
Our evening started with the AGM followed by a short tour of the campus. Andrea Watson was welcomed as our new president and she gave a short speech and presented gifts to outgoing board members.
Our friends from the IFSEA, Buffalo branch and Don McIntosh, DODG, MCFE, CAFP National liaison from IFSEA-International Food Services Executive Association were welcomed.
The menu included an array of tantalizing delights from local suppliers and featured wine pairings from Creekside winery. We began with Seared Wild Boar Carpaccio with Asparagus, Caramelized Onions and Truffled Crème Fraiche. The main dish continued to delight our senses featuring Roast Pork Tenderloin with Demi Glace, Fiddleheads, Oyster Stuffing and Turnip and Carrot Puree. Then the grande finale surprised us with a twist as we indulged in Chocolate Cake with Chili Infused Frosting!
Brian Nagy, Director of Support Services for Ridley, gave a short presentation during dessert and shared the many “green” initiatives that Ridley practices.
April 2009
A wonderful night beginning with some creative and tasty appetizers, an amazing dinner and mind blowing dessert at the new Chef’s House at George Brown College planned and executed by the George Brown Student Branch.
Mark Cator, CFE Toronto Branch President presented the Sara Lee, Toronto Branch, Food Executive of the Year Award to Thomas Holzschuher, RD, CFE, Vice President Customer Solutions and Business Development Burlodge Canada by Mark Cator, CFE, Toronto Branch President at the April Branch event.
Thomas is a genuine star in the foodservice industry. He has been a CAFP member since 1993 - first as a CFSEA Junior Member of Ryerson University where he held various Vice-Presidential positions. Thomas was the Ryerson University Nestlé Gold Plate award recipient in 1995.
Not missing a beat he applied for professional branch membership as a Junior Executive Member June 30, 1995 and went on to become the Vice President of Student Branches (1997/98 and 1998/99) and the co-Chair Membership (2001/02).
Thomas earned a Bachelor of Applied Arts, Nutrition, Consumer and Family Studies at Ryerson University in 1995 and interned with Aramark Canada Ltd. Some of the many job titles he has had over the years are as follows – Director Food & Nutrition Services (ARAMARK), Health Care Account Specialist (Campbell’s Foodsevice Healthcare Sales), Product Manager Health Care (Campbell’s Foodservice) , Regional Manager Eastern Canada (Complete Purchasing Services Inc.) .
In addition to his extensive duties with Burlodge Thomas also served as CAFP National Bursary Chair (2005/06 and 2006/07) and is currently National Vice-President Sponsorship.
Guests then heard from Chef David Chrystian from Victor Restaurant, Hotel le Germain on the topic of: Sustainability in the Restaurant Industry. Chef David opened minds to some critical ways of thinking that provoked a lot of thought and provided some very insightful and useful information.
Great people, great fun and some great learning.
March 9, 2009
Copper Chef and Student Awards Night on Monday March 9th, 2009 the CAFP Toronto Branch hosted their third annual Copper Chef Challenge and Student Awards Night at The Delta Chelsea Inn, host hotel and event sponsor.
What a night of creative talent - that resulted in recipe creations synonymous with our “Simply Sexy” theme.
CAFP student teams from Ryerson University, George Brown College, University of Guelph and Centennial College were judged on their execution of a two course meal. The committee was led by Andrea Watson, Kraft Canada Inc., Angelo Colalillo, Complete Purchasing Services Inc. - a division of ARAMARK Canada Ltd. and Patrick Louch, Executive Chef Delta Rocky Crest. These teams were partnered with a chef mentor from various Ontario based Delta hotels who offered their time, expertise and coaching to elevate the competition. Guest judges graciously volunteered their time included Sara Waxman of Dine Magazine, Barbara Jaques of CAFP, John Placko of Campbell’s and Noel Gallegos of Groupe Seb/ T-fal.
All entries offered unique fusions of flavours in “sexy & bold” fashion. Congratulations, to all the teams whose passion and energy sizzled as they created their signature dishes.
Click here to see the full event details.
Click here to see the event featured in the April 2009 edition of Sara Says under the heading "Doing Good by Eating Well."
This evening brought together young professionals, the up and coming foodservice leaders of tomorrow. Sponsors amazingly continue to participate and support the development of these inspired students, by donating products and contributing to the CAFP and Industry bursary awards. The 35th Annual Top Management Night sponsorship awards were presented along with the prestigious ARAMARK Gold plate branch awards. In times like these, it is critical to continue to give back and invest in our future talent pool. In true foodservice style, this year was no exception!
January 12, 2009
100 CAFP, DCBIN, FPAC and MAFSI members braved to cold weather to attend a joint industry meeting at the Toronto Congress Centre where they had the opportunity to learn about an exciting, well developed environmental initiative while renewing old acquaintances, meeting some new people and enjoying a great meal together.
The guest speaker for the event was Dr. Cheryl Baldwin, Vice President of Science and Standards for Green Seal, Inc. where she oversees the development of new and revision of current Green Seal environmental leadership standards. Current standards projects include Restaurants and Food Service Operations, Consumer Soaps, Shower Products, Energy Efficient Lighting, and Personal Care Products.
Green Seal is a non-profit organization that provides science-based environmental certification standards that are credible, transparent, and essential in an increasingly educated and competitive marketplace. Their industry knowledge and standards help manufacturers, purchasers, and end users alike make responsible choices that positively impact business behavior and improve quality of life.
Dr. Baldwin presented on the “Life Cycle Impacts and Responsible Food Service Operations”, leaving us with some great take-a-ways that we can employ in our day-to-day business and personal lives.
Download Dr. Baldwin's presentation
