LA CUISINE by SIAL


La Cuisine by SIAL: a unique scene where major industry players gather around educational, fun and sweet activities.

 

La Cuisine by SIAL is designed to discover new products and expertise. Corporate chefs are invited to share their tips, secrets and ideas to improve and diversify our everyday food supply.

 

 

 

 


2015 Masters of Ceremony

Vincent Cotte, JRoss Hospitality Stephen Lee, Sodexo

 

 

 

 

 


Show Features

April 28

The Melting cheese

April 29

Vegetable in all its forms

April 30

Food to Go

   

Educational sessions: 10 am-12 pm

Educational sessions: 10 am-12 pm Educational sessions: 10 am-12 pm
Corporate chefs competition: 12:30 pm- 5 pm Corporate chefs competition: 12:30 pm- 5 pm 11:30: Cheque Presentation to Second Harvest
4:30 p.m : A Nespresso coffee machine will be awarded by drawing lots 4: 30 p.m: A Thermomix will be awarded by drawing lots Corporate chefs competition: 12:30 pm- 4 pm

 

 


Educational Sessions

April 28: 10 a.m. to 12 p.m

 

Discover what makes 100% Canadian cow milk cheese so different, by Afrim  Pristine, Cheese Boutique and Angelo, Quality cheese.

 

Afrim and Angelo will run this fun, informative and fairly casual session for you to learn more about some of Dairy Farmers of Canada best cheeses.

 

 

 

 

April 29: 10 a.m. to 11 a.m

 

Jean-Pierre Challet, chef and owner

 

 

 

 

 

April 30: 10 a.m. to 11 a.m.

 

From Zero To Hero: Food Network personality, gastronaut and Second Harvest Ambassador, Bob Blumer will demonstrate how he takes the ordinary to extraordinary.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Corporate chefs shine on stage!

Several duos of chefs will defend the colors of their banners in a friendly and relaxed atmosphere.

 

Sharing of expertises, meet new business partners and interactivity at the menu!

 

 

 

 

 

Our Corporate Chefs:

 

Norm Myshok, Canada Bread

 

Suman Sandillya, Renessa

 

Sarathkumar Subramaniam, Sodexo

 

Bruce Berger, Sodexo

 

Kenneth Webster, Sodexo

 

Tony De Luca, Niagara College

 

Steve Silvestro, SIRCORP

 

David Evans, GFS

 

Thomas Heitz, C.C.C. ISG Sommelier

 

Ryan Marquis, TABASCO FOOD SERVICE CANADA

 

Ryan Shapiro, Rational

 

 

 

 

Participation of:

Bob Blumer, Gastronaut and Ambassadeur of Second Harvest Food Rescue Program

Gastronaut, artist and seven time Guinness World Record holder Bob Blumer is the creator and host of the television series Surreal Gourmet, and Glutton for Punishment, and host ofWorld’s Weirdest Restaurants. His shows air in over twenty countries world-wide.

 

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April 28: Man vs. Can Challenge

Food Network personality, gastronaut and Second Harvest Ambassador, Bob Blumer presents ‘Man vs. Can’. An interactive, 30 minute session comprised of three “Man vs. Can’ challenges that will engage audience members, breakdown myths about cooking from scratch and challenge us all to eat more healthy meals.

 

April 29: Inglorious Bastards (Unloved Fruits & Vegetables): Food Rescue In The Kitchen

Bob Blumer will receive a mystery basket featuring fruits and vegetables commonly found on Second Harvest trucks. He’ll have 45 minutes to take those imperfect ingredients and demonstrate how anyone, in any kitchen, can take an innovative approach to making the most with what they have.

Second Harvest’s Executive Director, Debra Lawson, will follow up the demonstration with a discussion on food waste and food rescue.

 

April 30: From Zero To Hero

How he takes the ordinary to extraordinary.

 

 

 

 

 

 


2015 Jury Members

 

Jason Parsons, Executive Chef of Peller Estates Winery Restaurant

Since Chef Jason Parsons' arrival at Peller Estates Winery Restaurant, it has gained recognition as one of the definitive wine and food destinations in Canada. The restaurant has been awarded the CAA 4 diamond rating, the Golden Plate Award from Le Clefs d'Or, as well as being recognized with Zagat's highest rating – "Extraordinary"

Jason brings over twenty years of culinary experience to the Peller Estates Winery kitchen that he has gathered from some of the world's most renowned restaurants. Today, Jason works closely with Peller Estates’ Winemaker Katie Dickieson, creating inspired cuisine that marries perfectly with the wines of Peller Estates. Jason is also recognizable as a familiar television personality. For nine years he has been a Guest Expert on the popular TV show CityLine, entertaining and informing viewers across Canada.  
 

 

 

 

 

 

 

 

 

Gail Gordon Oliver, Publisher and Editor, Edible Toronto

 

 

 

 

 

 

 

 

 

 

Rosanna Caira, Editor and Publisher, Kostuchmedia, Foodservice and Hospitality magazine

 

 

 

 

 

 

 

 

 

 

 

Karen Fasulo, owner at Treat Yourself Cakes and Catering

 

 

 

 

 

Jean-Pierre Challet, chef and owner

 

 

 

 

 

 

 

Nancy J Hewitt, Foodservice Market Specialist, Ontario Greenhouse Vegetable Growers (OGVG)

A graduate of Western University in London, Ontario / Brescia College, Food & Nutrition program – Nancy has been developing business for over 15+ years in the Food Service industry.  Much of her career has been with tier one companies such as: Campbell Soup and Compass Group Canada.

Read More

 

 

 

 

 

 

 

 

 

 

Dan Glendinning, Manager Foodservice Marketing for Sofina Foods Inc. 

Dan received his BA degree in Sociology at Carleton University.  He received a Culinary Management with Honours diploma from Georgian College.  For over 18 years Dan has been employed in the food business in sales, marketing, optimization and R&D in both the foodservice and retail marketplace.  Dan has been a part of the Sofina family for the past 6 years.

 

 

 

 

 

 

 

Eric Woods, Chef

From a four star resort in the Rocky Mountains of B.C., a rustic organic gastro-brewery on St. John’s Harbour,  or the tropical shores of Turks and Caicos, Chef Wood’s culinary career has taken him coast to coast, and developed a unique perspective of the food and diverse cultures of his home country. His food style is uniquely canadian, evoking both tradition and innovation with an understated flair. This cuisine has won rave reviews in both local and national press, as well as international awards.

Eric has been responsible for the creation of such concepts as The Beverley Hotel, Hawthorne Food And Drink, FABARNAK, the YellowBelly Group, Eagle Ranch Resort and L’Azia,for all of which he served as Executive Chef, and has worked with such industry leaders as Oliver Bonacini, SIRCORP, CHiP Hospitality, and Walt Disney World Resorts. Currently, Eric is Executive Chef of Port Restaurant, and the soon to be opened Maple Leaf Tavern.

Eric lives in Toronto, on the east side, with an aloof old cat, a brand new baby girl, and his wonderful and tolerant wife.

@chefericwood

 

 

 

 

 

 

 


Proud to support Second Harvest Food Rescue Program

Since 2011, Second Harvest has collected food products from our exhibitors, a donation that provided enough food for around 22,000 meals.But for the first time in 2015, a donation of $1 for each paid visitor pass will be provided to Second Harvest.

 

 

 

 

 


 

Contact

Magalie Moreau
Special events manager
mmoreau@expocanadafrance.com
Phone : +1-514-289-9669 # 2222
Fax : +1-514-289-1034

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