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).

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.

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

Presentation on Motivation and Passion with Hospitality Coach Matt Rolfe.

Indigenous Tourism session with Mackenzie Brown of Indigenous Tourism Alberta.

A concise history of mezcal and mezcal production in Mexico, as well as its cultural impact on the region.

Jim Meehan, award-winning mixologist and author, walks attendees through the methodical approach he uses to home in on a unique identity for each cocktail program, which serves as the creative foundation to build upon and grow collaboratively with colleagues.

Presentation on ancient Irish spirits with Ivana Marešić, award-winning mixologist from Dublin, Ireland.

Perhaps no episode of modern history in North America is as shrouded in misconceptions as the prohibition of alcohol in the United States and Canada. Even though much of the misinformation has been debunked by historians and economists, myths about everything from the role women played in it to the reasons why it was repealed still persist, and for many people, define how they think of the infamous “Noble Experiment.”

Presentation on Kitchen Technology by Canadian Food Innovation Network

Ocean Wise Conservation Association - Transformation: Towards a More Sustainable Seafood System in Canada