
Mainstage: Food Culture & Identity - Irish Food Ambassadors
Food Culture & Identity - Irish Food Ambassadors with Chef JP McMahon, Darina Allen and Birgitta Hedin-Curtin. Moderated by Steve Dolinsky.

Mainstage: Extraction to Value Add: Cocoa in West Africa
Extraction to Value Add: Cocoa in West Africa with Chef Selassie Atadika.

Mainstage: Passion and Chocolate - Hazel Lee's Sweet Journey of Discovery
Passion and Chocolate - Hazel Lee's Sweet Journey of Discovery.

Mainstage: Transforming Food, Transforming Self
Transforming food, transforming self presentation with Paul Van Den Hooven of Wild Vlessch (Netherlands).

Mainstage: Bridging Food and Farming
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).

Mainstage: The Future of Food - Building a Sustainable Food System
The Future of Food discussion with Chef Matt Basile and Conrad Vanessen (Egg Farmer, Alberta). Sponsored by Egg Farmers of Canada.

Mainstage: In conversation with Steelite Designer William Edwards
A conversation with William Edwards, Designer of chinaware.

Mainstage: When Does the Grandma Rule Not Apply? Culinary Tourism as a Meatless Eater
Culinary Tourism as a Meatless Eater with Alicia Kennedy.

Mainstage: Spiritual Evolution: Crafting the Future of Bars and Beverages
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.

Mainstage: A Different Model for Chefs
A different model for chefs with Chef Shack’s Carrie Summer and Lisa Carlson.

Cacao Barry Chocolate Break (Monday PM)
Visit the Cacao Barry booth to enjoy different tasty treats throughout day!

POP UP LUNCH - Monday
Enjoy a pop up lunch featuring food stations from exceptional local establishments.

Mainstage: Leadership: Women in Food
Panel discussion about women in food with Diane Moua, Korae Nottveit, Nicole Gomes and Suman Ali Sayed. Moderated by Elizabeth Chorney-Booth.

Mainstage: SAIT Apprenticeship Program
Learn about SAIT’s Apprenticeship Program from Chef Instructor Simon Dunn.

Mainstage: Motivation & Passion
Presentation on Motivation and Passion with Hospitality Coach Matt Rolfe.

Mainstage: Flavours of Change: A Chef's Insight into the Evolution of the Restaurant Industry
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.

Mainstage: Indigenous Storytelling Through Food
Indigenous Storytelling Through Food. A conversation with Vivian McDonald, Cultural Carrier & Mackenzie Brown, Indigenous Tourism Alberta.

Cacao Barry Chocolate Break (Monday AM)
Visit the Cacao Barry booth to enjoy different tasty treats throughout day!
Mainstage: Opening Remarks
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.

Hospitality House Exhibition Hall - MONDAY
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.

Terroir After Dark
Hit up Terroir After Dark - a late night spot to keep the good times rolling! Welcome drink and à la carte late night bites.

BAR CHOUETTE SIGNATURE DINNER
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.

BOCUSE D'OR DINNER
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 SIGNATURE DINNER
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.

Demonstration: Versatility of Recipes
Pastry arts demonstration by James Beard Nominated Pastry Chef Diane Moua of Minneapolis, MN.

Workshop: Recruitment & Retention, Reinvented
Workshop on recruitment and retainment in hospitality by Valerie Upfold.

Workshop: Branding & Marketing Strategies for Foodservice
Learn how to build a strong brand and connect with existing and new customers in an extremely crowded marketplace.


Cacao Barry Chocolate Break (Sunday PM)
Visit the Cacao Barry booth to enjoy different tasty treats throughout day!

Masterclass: Exploring Ontario’s Signature Reds
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.