Food Culture & Identity - Irish Food Ambassadors with Chef JP McMahon, Darina Allen and Birgitta Hedin-Curtin. Moderated by Steve Dolinsky.
Extraction to Value Add: Cocoa in West Africa with Chef Selassie Atadika.
Passion and Chocolate - Hazel Lee's Sweet Journey of Discovery.
Transforming food, transforming self presentation with Paul Van Den Hooven of Wild Vlessch (Netherlands).
Bridging food and farming with Chef Paul Rogalski (Rouge, Calgary AB) and Hinke Therrien (Alberta Chicken Farmer). Moderated by Dr. Guillaume Lhermie (Director, The Simpson Centre for Food and Agricultural Policy).
The Future of Food discussion with Chef Matt Basile and Conrad Vanessen (Egg Farmer, Alberta). Sponsored by Egg Farmers of Canada.
A conversation with William Edwards, Designer of chinaware.
Culinary Tourism as a Meatless Eater with Alicia Kennedy.
Explore the future of bars and beverages with Christine Sismondo, Jim Meehan and Ivana Maresic. Moderated by Jeff Jamieson. Announcement of Terroir Cocktail Competition winner.
A different model for chefs with Chef Shack’s Carrie Summer and Lisa Carlson.
Visit the Cacao Barry booth to enjoy different tasty treats throughout day!
Enjoy a pop up lunch featuring food stations from exceptional local establishments.
Panel discussion about women in food with Diane Moua, Korae Nottveit, Nicole Gomes and Suman Ali Sayed. Moderated by Elizabeth Chorney-Booth.
Learn about SAIT’s Apprenticeship Program from Chef Instructor Simon Dunn.
Presentation on Motivation and Passion with Hospitality Coach Matt Rolfe.
A Chef’s insight into the evolution of the restaurant industry panel with Robert Sulatycky, Vincent Parkinson, Gus Stieffenhofer-Brandson and Mandel Hitzer, moderated by Renee Suen.
Indigenous Storytelling Through Food. A conversation with Vivian McDonald, Cultural Carrier & Mackenzie Brown, Indigenous Tourism Alberta.
Visit the Cacao Barry booth to enjoy different tasty treats throughout day!
Kick off Terroir 2023’s plenary sessions with remarks from Terroir Executive, Morning Emcees, Amanda Cohen of NYC’s Dirt Candy, Kim Doherty of Sysco Canada, and Mackenzie Brown, Indigenous performer.
Immerse yourselves in the magic of the Hospitality House, filled with exhibitors and industry partners looking to meet YOU! The Hospitality House is open all day for you to visit or to sit back and relax between sessions.
Hit up Terroir After Dark - a late night spot to keep the good times rolling! Welcome drink and à la carte late night bites.
Join us for a global inspired dinner where the land meets the sea. A collaboration of chefs preparing a five-course dinner highlighting wild flavours of land and sea, including Noble Premium Bison.
Orchard will be hosting Canadian-born Chef Alvin Leung of Bo Innovation, a three Michelin star restaurant in Hong Kong, Chef Keith Pears, Executive Chef of the W Hotels, Chef Elia Herrara of Top Chef Canada, and Orchard's very own: Chef Jenny Kang.
River Café’s Chef Scott MacKenzie welcomes Chef Gus Stieffenhofer-Brandson of Vancouver’s Michelin-starred Published On Main and Chef Mandel Hitzer of Winnipeg's national award winning Deer + Almond to collaborate on a tasting menu exploring the rich local terroir of Western Canada through the lens of their shared German heritage.
Pastry arts demonstration by James Beard Nominated Pastry Chef Diane Moua of Minneapolis, MN.
Workshop on recruitment and retainment in hospitality by Valerie Upfold.
Learn how to build a strong brand and connect with existing and new customers in an extremely crowded marketplace.
Technical workshop about cocoa powder
Visit the Cacao Barry booth to enjoy different tasty treats throughout day!
In this exclusive workshop, we will shine a spotlight on Gamay, Pinot Noir, Cabernet Franc and Baco Noir, each contributing its unique character to Ontario's thriving cool climate wine scene.
