Food Talks Vol 16 on May 8

This is the sixteenth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: Crushing it in our Food Community

Our Speakers Line-up:

Barb Finley

Chef Barb Finley

Project Chef

Barb Finley is the Executive Director and founder of Project CHEF: Cook Healthy Edible Food, a non-profit society that runs elementary school and community programs.  Project CHEF has taught more than 15,000 children and their families about wholesome food choices and how to make them.

Barb is an educator and chef and has taught with the Langley and Vancouver School Districts, UBC Faculty of Education, Dubrulle Culinary Institute and Northwest Culinary Academy of Vancouver.  A passionate advocate for teaching children how to cook, she has developed culinary programs throughout Greater Vancouver.

Barb’s work has been honoured by receiving the Governor General of Canada’s Meritorious Service Medal (2018), Canadian Foodservice Professionals Community Leadership Award (2016), the BC School Superintendents Award of Recognition for contributions to public education (2013), the Les Dames d’Escoffier Debra Van Ginkel Award (2008) and a nomination for the YWCA Woman of Distinction Award (2011).  Barb is a member of Les Dames d’Escoffier, BC Chapter and is a past Trustee with the Canada Post Foundation for Children.

 

Parinya Lopston

Chef Parinya Lopston

Ban Chok Dee

Parinya Lopston was born in Thailand and finished university to become a school teacher, teaching elementary school (grades K to 9). Growing up in a small village, far from the city, food and cooking is such a large part of the culture that she grew to love preparing meals for the family, even though it was her responsibility as the oldest child.

She left Thailand in 1998 and moved to Edmonton where she attended the Northern Alberta Institute of Technology and graduated with a diploma in computer programming. She moved to Smithers, BC with her husband in 2003 where they had 2 kids. They then moved to Langley in 2007 and have been there until now.

Parinya worked at several jobs since coming to Canada and did well at them, but she wasn’t really satisfied with any of them. One day she got this idea in her head to open a Thai restaurant, and she couldn’t get rid of it – it just kept growing. After planning for almost a year, they opened the original Ban Chok Dee Thai Cuisine in Langley in 2009 and moved to the current Langley location in 2012. In 2016 they opened a second location in Maple Ridge. In 2018, they have opened a Thai cooking school in Langley which is also a venue for private functions, meetings and special dine-in events. The cooking classes cover a variety of topics and are suitable for both adults and children.

Chef Lynda Larouche

Chef Lynda Larouche

Argo Cafe

After studying under a Cordon Bleu chef, Lynda worked as a chef and an executive chef for the Sequoia group for 25 years. In her career, she prepared meals for Bill Clinton, Boris Yeltsin, and a princess of Thailand. As well she has been a consultant chef for Donald Trump. She has mentored countless chefs over the years who are now running their own restaurants or working in leading kitchens around the world. She is currently the co-owner with her husband of the iconic Argo Café.

Chef Shobna Kannusamy

Chef Shobna Kannusamy 

Soirette Pastry Boutique 

Having lived in different parts of the world and having grown up in the diverse, multicultural community of her native Malaysia, Shobna brings a unique twist to her creations and offerings. In her teenage years, she moved to New Zealand where she completed her Bachelor of Engineering degree at the University of Auckland. It was during this time that she began to fall in love with baking.

After working in the engineering field for a few years, she discovered that pastry arts was her true calling. This prompted her to leave her comfort zone and migrate to Canada with her husband in 2003. She attended Le Cordon Bleu in Ottawa and graduated at top of her class with Honours.

Shortly after graduation, she staged at the Fairmont Chateau Laurier and took on a junior position at Cakes by Tatiana in Ottawa, where she honed her cake decorating skills. She then worked at 3 Tarts Bakeshop where she produced thousands of handmade tarts and started to truly understand the meaning of production! She then went on to be the Pastry Chef at Stoneface Dolly’s in Little Italy, Ottawa where she oversaw bread and dessert production for the restaurant.

In 2006, Shobna and her husband decided to move to Vancouver, where she accepted a position as Pastry Chef at Cupcakes on Denman. With years of experience under her belt, she began to develop her own unique vision a magical jewel-box pastry shop. In 2010, after her son was born, she attended BCIT to work on her business plan in order to bring her vision to fruition. Soirette was created in 2012 and has since grown to become a favourite among Vancouverites, supporting various local charities along the way. Together with her talented team, she uses the finest of ingredients to create macarons and cakes which are a treat for the senses.

Dana Lee Harris

Dana Lee Harris

BC Hospitality Foundation

When the wine scene began to heat up in the eighties, Dana joined her father’s import wine agency.  This work enabled her to develop her skills and gain experience, providing a solid background for her subsequent career in the wine and food industry.

In 2002, she secured a position as Regional Manager with Robert Mondavi.  Three years later she started her own consulting business, focusing on the food and wine industry.  Dana enjoys the multifaceted nature of her work, which includes planning events, media relations, strategizing with clients, and communications.  She has cultivated valuable relationships with liquor boards, trade and media across Canada, allowing her to achieve maximum exposure for her clients and their products.

Dana has worked with Wines of Argentina in Western Canada since 2007.  Among many projects she helped organize the highly successful 2010 Vancouver Playhouse International Wine Festival, at which Argentina and New Zealand were co-theme regions.

Dana has contracted with many wine regions including British Columbia Wine Institute, Wines of South Africa, Wines of Argentina, California Wine Institute, Wine Australia, Sonoma Country Vintners, Napa Valley Vintners, New Zealand Wine Growers and the Washington Wine Commission.  On projects including Primum Familiae Vini Vancouver and Whistler, Michel Rolland cross Canada media, liquor board and trade tours, Cornucopia; Whistler’s Drink & Food Festival, Dish ‘n Dazzle, Vancouver International Wine Festival and more.

Dana is a member of Les Dames d’Escoffier, is Executive Director of the BC Hospitality Foundation and is a certified fitness instructor.  When not volunteering or working, she enjoys travel, spending time with family, friends, her husband Dean and enthusiastically pursues outdoor activities such as golf, biking, and hiking.

 

Location: 

Dockside Lounge in the Granville Island Hotel, Vancouver

The Evening:

Enjoy appetizers and a welcome cocktail, followed by our wonderful line-up of all women speakers who will talk about themselves and our theme.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards.

Tickets:

Early-Bird Tickets: $18 per person (before May 1, 2018)

Regular Tickets: $21 per person (after May 1, 2018)

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

Location and Appetizers Sponsor

dockside

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Food Talks Vol 15

Food Talks Vol 15 Speakers (from left to right) Ian Bruce, Jason Gilron, Caren McSherry, Paul Grunberg and Brian Turko.

On November 7 we presented the 15th event in this Food Talks series which featured 5 inspiring speakers from the food and beverages community who spoke about themselves and our Theme: From Your Roots.

The evening began as guests mingled over delicious Milano Coffee and pastries from Italia Bakery and the Cannoli King.

Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcomed all and introduced our speakers.

Jason Gilron

President – Pacific Restaurant Supply

Ian Bruce

Founder – Umaluma Gelato

Paul Grunberg

Co-Owner L’Abattoir and Osteria Savio Volpe

Caren McSherry

Founder – Gourmet Warehouse 

Brian Turko

Owner & Master Roaster of Milano Coffee 

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our volunteer Naomi, as well as Lonsdale Event Rentals and our host Pacific Restaurant Supply.

By: Richard Wolak

Food Talks Vol 15 on November 7

This is the fifteenth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: From Your Roots

Our Speakers Line-up:

Caren McSherry

Caren McSherry

Founder – Gourmet Warehouse 

Caren’s professional training began at the Cordon Bleu in London, England. Her culinary education continued throughout the world, including the Culinary Institute of America, The Thai Cooking School in Bangkok & Japanese Food Art in Tokyo. In 1978 she founded Caren’s Cooking School, which now is one of Canada’s longest running, privately owned schools. In addition to teaching, she hosts The Sunday Morning Show “Cooking 101” on GLOBAL TV’S weekend news. She is a weekly guest on CKNW with Simi Sara called “Foodie Friday”

She is the author of 3 books and co-author of 3, her 7th book published by Random house/Penguin will be released October 2017.

Caren’s love of good food inspired the innovative concept of, “THE GOURMET WAREHOUSE”. The first store of its kind in Canada to unite gourmet specialty foods, kitchenware and supplies offering more than 28 thousand sku’s. Her other company “Continental Importers” is responsible for seeking out and obtaining the international food procurement to keep both companies on the cutting edge of food trends.

Dedicated to helping others in the business, she co-founded the BC Chapter of Les Dames D’Escoffier, an international organization that promotes the professionalism of women in the culinary industry whose mission is to provide culinary scholarship opportunities to women.

Caren has recently been inducted into the BC RESTAURANT HALL OF FAME, has been included in Business in Vancouver’s top 25 performing businesses in British Columbia owned by women and is Where Magazine’s 2016 Trailblazer. She has also won the 2017 Board of Trade Wendy McDonald award for retail innovator of the year..

You can follow Caren McSherry on Twitter @caren_mcsherry and on Instagram @Caren_Mcsherry 

Paul Grunberg

Paul Grunberg

Co-Owner L’Abattoir and Osteria Savio Volpe

Paul Grunberg, host & restaurateur, is a force of nature in the Vancouver hospitality scene. With a goosebump-inducing passion first sparked while living and working at a boutique hotel in Switzerland, Paul brings an intense energy, a keen savoir-faire, and a genuine desire to create a comfortable environment for guests, ensuring an exceptional dining experience for every guest, every time.

Launching and nurturing some of the city’s top restaurants – Chambar, Market by Jean-Georges at the Shangri-La Hotel, Bao Bei Brasserie and his first co-owned project, L’Abattoir – led Paul to his most recent joint venture Osteria Savio Volpe, one of the city’s most popular new spots.

An award-winning public speaker and communicator and a graduate of Canada’s notable Hotel and Hospitality program at Camosun College, Paul’s strong leadership and uncompromising vision have served to parlay his obsession for food, wine and impeccable service into a reputation for creating remarkable dining experiences inspired by his own most memorable restaurant adventures at home and abroad.

Brian Turko

Owner & Master Roaster of Milano Coffee 

There are musical virtuosos, great chefs, and then there are rare individuals that can take up to 13 coffee bean varietals and know what to do with them. Milano’s Master Roaster, Brian Turko falls into this category.

Brian was born and raised in Vancouver’s Little Italy. There he discovered espresso bars in the early 1980’s when there was only a handful in the city, including Café de Milano where Brian came across a taste that changed his life. It was the taste of 100% Arabica coffee espresso with 7 to 11 varietals in each blend, masterfully crafted by Milano’s founding father, Francesco Curatolo. This was the beginning of a special relationship between teacher and student that would span almost two decades.

Following a 15 year mentorship to Francesco, Brian Turko, has earned his place as a West Coast coffee pioneer, elevating the premium coffee concept to new heights. Combining a careful diligence for Italian tradition with a boundless appetite for innovation, Brian’s novel blending concepts have created the ‘Milano taste’ hailed by coffee connoisseurs throughout the world and awarded multiple times by the International Institute of Coffee Tasters.

Following his mentorship to Francesco, Brian continued to dedicate his life to the pursuit of the perfect blend. His passion, tenacity and talent for the craft of roasting and blending regularly takes him into rarified territory in the coffee world.

Ian Bruce

Ian Bruce

Founder – Umaluma Gelato

Ian Bruce is a business executive and entrepreneur with 25 years experience in technology sales and business development. He is a “Foodie” with a passion for food excellence who is inspired by food that makes a difference in our lives. Food that is organically grown, ethically sourced and combined in ways that tantalize and seduce one’s sense experience. His company, Umaluma Ice Cream (an organic, non-dairy gelato retail and wholesale business), has taken these ideals and vision to heart. Focused on creating the ultimate, healthy alternative to the beloved ice cream experience, Umaluma boasts more than 20 original flavours that combine ultra-premium ingredients sourced all over the planet, with an original non-dairy based formula that tastes and feels even creamier than conventional ice cream – Ice Cream Evolved.

Jason Gilron

Jason Gilron

President – Pacific Restaurant Supply

Jason leads the design and sales division of Pacific. He maintains key relationships with customers and suppliers throughout the industry. Red seal certified, Jason has 12 years of experience in food preparation and brings this wealth of knowledge to Pacific.

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

Location: 

Pacific Restaurant Supply, 1020 E Cordova Street, Vancouver

The Evening:

Enjoy a cup of coffee and cookies, followed by a wonderful line-up of speakers who will talk about our theme: From Your Roots.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards.

Tickets:

Early-Bird Tickets: $12 per person (before October 31, 2017)

Regular Tickets: $18 per person (after October 31, 2017)

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

Location and Presenting Sponsor

Image result for pacific restaurant supply

Chairs Rental Sponsor

Image result for lonsdale event rentals

Coffee Sponsor:

Food Sponsor

italia

 

 

Food Talks Vol 14

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Food Talks Vol 14 Speakers (from left to right)  Shaun and Sonia Strobel, Teddie Geach, Guy Dean, Trevor Bird and Mike McDermid

On November 2 we presented the 14th event in this Food Talks series which featured 5 inspiring speakers from the Seafood and Oceans community who spoke about themselves and our Theme: From boat to table – the sustainable seafood supply chain.

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The evening began as guests had a chance to take a behind the scenes tour of the Vancouver Aquarium galleries.

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Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcomed all and introduced our speakers.

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Teddie Geach

Ocean Wise Seafood Specialist; Vancouver Aquarium

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Guy Dean

Albion Farms & Fisheries

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Sonia Strobel

Skipper Otto’s Community Supported Fishery

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Trevor Bird

Chef of Fable Kitchen and Fable Diner

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Mike McDermid

The Fish Counter

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our volunteer Katherine as well as team at the Vancouver Aquarium.

By: Richard Wolak

Food Talks Vol 14 on November 2

November is Ocean Wise month, and Food Talks is marking it with an evening dedicated to the topic of ocean-friendly seafood. This is the fourteenth event in this Food Talks series which we are co-presenting with the Vancouver Aquarium, where Ocean Wise began as a conservation program in 2005. Come join us to meet and mingle with other foodies, and hear some enlightening speakers from the food community.

Richard Wolak - Founder

Hosted and Moderated by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: 

From boat to table – the sustainable seafood supply chain.

Our Speakers Line-up:

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Trevor Bird

Chef of Fable Kitchen and Fable Diner

Chef Trevor Bird is the owner of Fable restaurant in Vancouver, where he showcases farm-to-table cuisine along with his passion for Canadian ingredients and flavours in all of the menu’s dishes. With an obsession for cooking that began as a teenager, Chef Bird’s career has led him into such acclaimed kitchens as Ottawa’s National Arts Centre, and Vancouver’s Jean George’s MARKET and Daniel Boulud’s Lumiere, among other top establishments. In 2011, he wowed Canadians with his innovative culinary skills, placing runner up against some of Canada’s greatest chefs in Top Chef Canada Season 2.

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Teddie Geach

Ocean Wise Seafood Specialist; Vancouver Aquarium

Teddie Geach is currently the Seafood Specialist with the Vancouver Aquarium’s Ocean Wise program. She completed a Master of Environmental Science at the University of Toronto with a concentration on aquatic ecosystems. Working with the Vancouver Aquarium’s Ocean Wise program she is responsible for determining the scientific direction behind the seafood recommendations. She also works closely with seafood suppliers and distributors to advise them on sustainable sourcing, fishing and aquaculture practices. Every day she is inspired and excited by the passionate people she works with who share her love and commitment to sustain healthy oceans.

 

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Mike McDermid

The Fish Counter

Mike has over 20 years of fisheries experience ranging from work in the commercial urchin diving fishery, to research on fishery impacts at the Department of Fisheries and Oceans, and 10 years at The Vancouver Aquarium Marine Science Centre, 7 of which were spent working on the award-winning Ocean Wise program advancing sustainable seafood in Canada. Mike is owner and co-founder of The Fish Counter in Vancouver a fish market that offers the highest quality, direct from fisher, local, seasonal and sustainable seafood (100% Ocean Wise). This year Mike was named one of the Globe & Mail’s Top 53 Canadian Food Influencers for his work with sustainable seafood.

 

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Guy Dean

Albion Farms & Fisheries

Guy Dean graduated from University of British Columbia with a degree in Marine Zoology and has been involved in the seafood Industry for over 28 years from Farmer, Harvester, Fisher, Processor and Distributor.   He started his seafood career involved in helping operate an independent salmon farm and hatchery on the West Coast of Vancouver Island and has worked on fishing vessels in Canada and Australia as well as a commercial diver and harvester in Japan.  He worked for over 15 years in the Primary Processing side of the West Coast seafood industry – including stints in production, sales and management.  He’s currently the Vice President and CSO of Albion Farms and Fisheries – the largest center of the plate distributor in Western Canada.

Passionate about supporting and promoting the consumption of sustainable seafood and particularly the long-term viability of the seafood industry, he sits on the board of a number of industry led foundations within North America including Sea Pact, of which he is a co-founder and chairman.  Most recently, Guy acts as a representative of the seafood industry sitting on the Monterey Bay Aquarium Seafood Watch Program’s “Multi-stakeholder Committee” – one of only 14 people internationally to be chosen for this prestigious role.  Recognized by “Seafood International” magazine as an influential Business leader within the Industry – Guy regularly travel’s globally where he is an acknowledged speaker and advisor regarding marketing of sustainable seafood in an effort to move the industry forward.

 

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Sonia & Shaun

Skipper Otto’s Community Supported Fishery

Sonia and Shaun Strobel founded Skipper Otto’s Community Supported Fishery to help connect conscientious consumers to local fishermen and their sustainably harvested catch.  Shaun began gillnetting with his father, Otto, at the age of 7.  Dismayed at the dwindling independent salmon fishing fleet, Shaun wrote his master’s thesis on the labour history of the BC fishing industry in the late 90’s and subsequently became a high school teacher. Sonia, also a high school teacher, was an avid supporter of the local agricultural food movement and married into the fishing family in 2001. Applying her knowledge of Community Supported Agriculture Programs to fishing, Sonia conceived of the idea for the CSF in 2008 and Skipper Otto’s CSF became one of the first CSFs in the world.  As a result, Otto has been able to remain in fishing and his son, Shaun was able to return to a career in fishing.  The CSF now supports roughly 30 independent fishermen and delivers sustainable local seafood to over 2,100 families in BC, Alberta, Saskatchewan, and Ontario.

The Evening:

Enjoy a wonderful line-up of speakers who will talk about our theme: “From Boat to Table—the Sustainable Seafood Supply Chain”, featuring entrepreneurs and scientists describing how sustainable seafood gets from the fisherman’s boat to your dining room table.   There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages will be available for purchase until 7pm).

The Aquarium’s galleries will be open and behind-the-scenes tours will be offered for a limited number of participants, free of charge (a $65 value).  Sign-up for these tours will be on a first-come, first-served basis on the night of the event.  Only a limited number of participants will be able to join the behind-the-scenes tours, so come when doors open!

Doors and bar open at 6:00 p.m.  Behind-the-scenes tours start at 6:15 p.m.  Most of the Aquarium’s galleries will be open for participants to explore on their own before the talk begins at 7:00 p.m.

Tickets:

Adults: $20

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

Location: 

Gold Corp 4D Theatre at the 

Video Sponsor

Food Talks Vol 13

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Food Talks Vol 13 Speakers (from left to right) David D. Kitts, David Speight, Victoria (Vicki) Wakefield, Véronik Campbell and Colin Moore. 

On October 28 we presented the 13th event in this Food Talks series which featured 5 inspiring speakers from the UBC community who spoke about themselves and our Theme: UBC Food Systems

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The evening began as guests mingled over coffee and tea, followed by a wonderful selection of charcuterie,  cheeses and passed canapes from the host location Sage Restaurant on the UBC Campus.

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Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.

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Colin Moore

Director, Food Services UBC

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David D. Kitts           

Professor,  Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.

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Victoria (Vicki) Wakefield

Purchasing Manager – Student Housing & Hospitality Services

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Véronik Campbell

Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm

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David Speight

Executive Chef, UBC Food Services

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our volunteer Katherine as well as UBC Food Services and Sage Restaurant.

By: Richard Wolak

Food Talks Vol 13 on October 27

This is the thirteenth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the UBC food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: UBC Food Systems

  • 54,000 people are on campus daily during the school year
  • UBC Food services operates 40 restaurants featuring many different types of cuisines, in popular branded restaurants as well as their own concept restaurants.

Our Speakers Line-up:

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David Speight

Executive Chef, UBC Food Services

David is a homegrown Vancouver talent who has been cooking professionally for the past twenty years. He has successfully completed culinary programs both locally at Vancouver Community College as well as from the Culinary Institute of America in New York. Prior to leading the team at UBC, David held the Executive Chef position at Rogers Arena, Monk McQueen’s Seafood & Oyster Bar and Bridges Restaurant on Granville Island. Chef Speight believes that food found in the Pacific Northwest Region is amongst the best in the world and looks to provide guests with local, sustainable, organic offerings wherever possible.

In Chef Speight’s current position as Executive Chef at the University of British Columbia he oversees Wescadia Catering, Sage Restaurant, the Point Bar & Grill, Athletics & Recreation as well as the new mobile food truck fleet that consists of five individually themed food trucks. In his short time at UBC he has already won the UBC Chef’s Challenge cooking competition (twice) and played a key role in the inaugural long table Harvest Dinner feeding 750 students, faculty and staff on the lawns of Main Mall. He is partnering with the UBC Farm to increase the amount of locally grown produce on campus

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Colin Moore

Director, Food Services UBC

Colin has 35 years of experience as a Food Service & Retail Operations Leader working with many global brands including; Starbucks, Yum Restaurants and Walt Disney. Colin started his food career working in Hospitality Services at the University of Guelph where he graduated with a Commerce degree in Hospitality & Tourism.  As the Food Services director at UBC, he is responsible for the strategic planning and successful operation of all 35 brands and 40+ restaurant locations including: Residence Dining, Retail Operations, Central Commissary, Catering, 2 full-service restaurants, and a mobile food truck fleet. UBC Food Services is an important part of Student Housing and Hospitality Services at UBC. UBC  Food Services has been serving the 55,000+ students and 15,000+ faculty and staff for the past 80 years and takes pride in supporting many campus initiatives, partners  and student events throughout the year. UBC Food Services is proud to be the primary and preferred choice to the UBC campus and continues to work with the campus community to ensure we are always providing an experience that exceeds our customers’ and employees expectations.

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Victoria (Vicki) Wakefield

Purchasing Manager – Student Housing & Hospitality Services

Vicki is no stranger to sustainability. In procurement circles, she is affectionately known as the ‘queen of green.’ It is a well-earned moniker, considering the years she has spent incorporating ethics and the environment into purchasing policies.

With 20 years in the public and private sectors, a Certified Professional Purchaser and member of the Purchasing Management Association of Canada. Vicki is known throughout the country for her dedication to social responsibility and for her willingness to share what she has learned.

In 2005 Vicki was hired by the City of Vancouver to implement the purchasing policy on ethical and sustainable purchasing, along with a list of admirable expectations from City Council. Vicki’s responsibilities included implementation of the new green policy, training buyers and educating vendors that wished to do business and were not sure how to compete under the new criteria of “green”.

Vicki continues her work in Sustainability now at the University of British Columbia formally with Supply Management as the Manager of Logistics and Sustainability and now as Purchasing Manager for SHHS. Vicki is an advisory committee member for the Sustainable Purchasing Network, and a well sought after speaker on Sustainable and Ethical Purchasing in Canada.

Vicki sits on the CAUBO National Procurement Board representing UBC and the West.

Vicki presented at the 2005 McMaster University Supply Chain Symposium, 2006 state of the Fraser Basin Conference, 2008 ACTE Conference in Alberta, UBC Leading Practices Forum in 2007, 2008 and 2009, PMAC National Conference in Quebec City this past June and was featured recently on the cover of B2B Canadian Manufacturing Magazine.

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David D. Kitts           

Professor,  Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.

Dr. David Kitts is a Professor in the Food Science program within Food Nutrition and Health, in the Faculty of Land and Food Systems at the University of British Columbia. Dr. Kitts teaches undergraduate courses in Food Chemistry (3rd year) and a graduate course in  Food Toxicology and Risk Assessment.  Dr. Kitts’ research program has focused on the areas of food chemistry and toxicology; specifically establishing structure-function relationships between many minor bioactive constituents of food constituents at both the cellular and molecular level with nutritional and toxicological significance. He has worked on characterizing the antioxidant-bioactivity of many pigments found in foods, such as Maillard Reaction products and numerous anthocyanin phytochemicals present in soft fruits. He has also worked to find ways to stabilize natural folates and characterize antioxidant capacity of the major vitamin E isoforms.  Dr. Kitts has authored, or co-authored over 200 peer reviewed publications and book chapters. He serves on scientific boards for the Canadian Sugar Institute and Danone Canada and is currently the Associate Dean Research in the Faculty of Land and Food Systems.

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Véronik Campbell

Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm

Véronik combines her experience managing environmental and social food research and education programs with a business and entrepreneurial approach to transform our food system. Connecting industries, researchers, students, and community members, Véronik facilitates the development and implementation of innovative agri-food systems solutions that lead to thriving and robust economies, environments, and communities. “I eat three times a day and then I spend the rest of my day thinking about food; how we grow, transform, eat, and waste it. Sounds a bit intense, but I quite like it.”

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

The Evening:

Enjoy some appetizers by Chef Christopher Krogh and Chef David Speight of Sage Restaurant, followed by a wonderful line-up of speakers who will talk about our theme: related to the food community at UBC.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages will be available for purchase).

Location: Sage Restaurant – 6331 Crescent Road, Vancouver

Tickets:

Adults: $16

UBC Students: $8

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

 

Location & Food Sponsor

Food Talks Volume 12

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Food Talks Vol 12 Speakers (from left to right) Takayuki Omi, Peter Van Stolk, Loren Taves, Dominique Duby and Cindy Duby.

On April 27 we presented the twelfth event in this Food Talks series which featured 5 inspiring speakers from our community who spoke about themselves and our Theme: Perfectionism in our Food Community 

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The evening began as guests mingled over coffee and tea from the host location Momento Coffee House on the Great Northern Way Campus.

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Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.

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Dominique and Cindy Duby

Chefs and Co-Owners Wild Sweets

takayuki

Takayuki Omi

Chef at The Raw Bar

peter van stolk

Peter Van Stolk

CEO – Spud

Loren Taves

Loren Taves

Owner, Taves Family Farms and Applebarn Pumpkin Farm

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our Videographer Geoff Peters,our volunteer Stephanie and our photographer Michelle Hondl, as well as Momento Coffee House.

By: Richard Wolak

Food Talks Vol 12 on April 27

This is the twelfth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: Perfectionism in our Food Community

1) Getting it right, always

2) How have they achieved their goals

3) Is failing a concern to being innovative

Our Speakers Line-up:

Peter Van Stolk

CEO – Spud

Peter is the CEO of SPUD (Sustainable Produce Urban Delivery), an online grocery store delivering local & organic products to customers in 6 cities within North America.

Peter previously founded the Jones Soda Company in 1987, and served as CEO and Chairman of the Board of Directors through 2007. Peter also oversaw the launch of new product lines including non-carbonated juice, tea, ad energy drinks. He successfully competed against the global multi-billion dollar soda giants, and earned brand loyalty among consumers, all on a shoestring budget. By 2007Jones Soda had reached over $40 million in revenue, transforming Jones Soda, from a small premium Soda to a international brand with global aspirations.

Spud delivers local and organic groceries to homes and offices with six locations in Victoria, Vancouver, Calgary, Edmonton, Los Angeles and San Francisco. In each location, they hire locally, buy locally, and deliver locally.

You can follow Peter Van Stolk on twitter @SPUDVancouver

Dominique & Cindy Duby

Dominique and Cindy Duby

Chefs and Co-Owners Wild Sweets

Wild Sweets® By Dominique & Cindy Duby is Canada’s only science-based artisan cocoa bean-to-bar chocolate-maker. It evolved from a three-year research and development project in collaboration with the University of British Columbia, which resulted in the opening of a brand new virtual chocolate boutique in November 2013. Wild Sweets® By Dominique & Cindy Duby Cocoa Bean-To-Bar Chocolate Online Boutique is an haute couture concept of chocolate that is part of an exclusive group of only a few premium sweet boutiques in the world that are combined “Chocolatier | Cacaotier | Pâtissier.” The online boutique focuses exclusively on chocolate, and all the chocolate products are made from our own cocoa bean-to-bar chocolate. The boutique promises consumers a luxurious range of chocolate products that are unique in the chocolate world, thanks to the nature of and our total control over the entire chocolate-making process! .

Dominique & Cindy Duby are the chefs and owners of Wild Sweets® By Dominique & Cindy Duby (www.dcduby.com), a critically acclaimed Designer Chocolatier Atelier, Vintage Chocolate-Maker Laboratory and Virtual Boutique, which has emerged as one of North America’s finest artisan chocolatiers. The Dubys also own DC DUBY Hospitality Services Inc., an international firm offering culinary training and consulting services to hotels and catering companies worldwide, as well as product development, food styling and photography. In addition to these full-time business endeavors, Dominique and Cindy are also award-winning authors. Their first book, Wild Sweets: Exotic Dessert and Wine Pairings, won Best Book for Food and Wine Matching (2003) at the Gourmand World Cookbook Awards in Spain. Their second book, Wild Sweets Chocolate, won for Best Chocolate Book (2007) at the Gourmand World Cookbook Awards in Britain. In 2008, they launched a new series of books titled Definitive Kitchen Classics. To date, three books in the series have been released: Crème Brûlée, Chocolate and Panini. The Dubys are currently working on more titles.

You can follow Dominique & Cindy Duby on twitter @WildSweets

raw bar 1

Takayuki Omi

Chef at The Raw Bar

Takayuki (Taka) Omi has spent the past 17 years honing his skills as a sushi chef, and leads the Raw Bar team at the Fairmont Pacific Rim, he is passionate about the art of sushi-making and educating diners on the ongoing sustainable seafood practices

Under his direction, The Raw Bar has been named the city’s first 100 per cent Ocean Wise sushi destination by the Vancouver Aquarium. Since The RawBar made its debut in 2013, it has been become renowned for its innovative presentation and quality of ingredients – a must-dine for the sushi-savvy.

He sharpened his skills in Japan and Toronto before opening The Lobby Lounge where he’s been creating masterpieces so unique you almost don’t want to eat them – almost. When Taka isn’t rolling and slicing in The Raw Bar, he shares his skills; teaching sushi classes many of which are held at the Nikkei National Museum & Cultural Centre.

You can follow Takayuki Omi on Twitter @takayukiomi

Barbara-Jo McIntosh

Barbara-jo McIntosh

Author and Owner of Books to Cooks

Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo’s Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts. Barbara-jo opened Barbara-Jo’s Books to Cooks in Vancouver’s Yaletown district in 1997 and in 2005 relocated to the Armoury District on 2nd Avenue. Barbara-Jo’s Books to Cooks is an epicureans’ delight, where food lovers and cooks of all abilities find inspiration.

Author of the bestselling Tin Fish Gourmet, Barbara-jo served on the prestigious James Beard Awards cookbook selection committee for six years.  In 2003, Vancouver Magazine honoured her with a lifetime achievement award for her many contributions to the local culinary scene. In 2004 Barbara-jo published Great Chefs Cook at Barbara-Jo’s. This charming book captures the ambience of forty culinary events featuring celebrated chefs and authors with over 50 recipes contributed from their own cookbooks. In 2010 Barbara-jo launched french apple press, an independent press whose aim is to publish unique and treasured books for likeminded culinary and book enthusiasts. French apple press released their first book in June 2010, Cooking for Me and Sometimes You; A Parisienne Romance with Recipes by Barbara-jo McIntosh. In her culinary memoir with recipes, Barbara-jo takes readers along with her as she realizes a life-long dream of spending a month living, loving, and cooking in Paris as a true Parisian.

You can follow Barbara-Jo on twitter @bookstocooks

Selfie of Loren

Loren Taves

Owner, Taves Family Farms and Applebarn Pumpkin Farm

Located in Abbotsford, BC, Taves Family Farms was established in 1969 by Loren Taves’ parents. After Loren graduated, he and his brother decided to pursue farming and focused on niche markets, starting with gooseberries and then apples that were unique to coastal climates. Shortly afterwards, Loren started growing red and black currants followed by artisan peppers and tomatoes.Today, Taves Family Farms consists of 4.5 acres of greenhouses that grow artisan vegetables.

The Taves are active in farmers’ markets, extending from Abbotsford to Vancouver, where they sell their 100% Natural Apple Cider (picked, pressed and bottled on site), plums, pears, gooseberries, currants, several varieties of apples and tomatoes, miniature peppers and cucumbers, and eggplant.

“Since 1998, I have been involved in selling our produce at farmers’ markets and directly to customers at the farm gate.  This lead me to believe that by participating in the direct sale of the food we grow, it’s an important part of  the farm as it informs not only the consumers about where the food is grown, and who grows it, but it also teaches the farmer about what consumers want and like. This important process continues on at the various farmers’ markets we attend and at the Applebarn every fall. It’s why we state with pride “Come to the Farm for a Taste of the Country.” (Loren Taves)

The entire operation is founded on environmentally responsible and ethical farming practices, innovation, community, and quality. In 1990, Loren and his wife, Corinne Taves, created the Applebarn—a destination designed for ‘fall family’ fun. Loren’s philosophy is to “continue perfecting the complex relationship between the land and resources and the business of growing food.” He is passionate about farming, and will continue to develop the important and direct connection between the harvest of great food and the families that enjoy it.

You can follow Loren on twitter @TavesFarms

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

Location: 

Momento Coffee House
577 Great Northern Way, Vancouver

The Evening:

Enjoy a cup of coffee or tea and some light eats followed by a wonderful line-up of speakers who will talk about our theme: Perfectionism and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages along with other food will be available for purchase).

Tickets:

Tickets: $20 per person

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

 

Location & Beverages/Food Sponsor

momento

Video Sponsor

Food Talks Volume 11

FoodTalksYVR Entrepreneurs

Food Talks Vol 11 Speakers (from left to right) Lauren Elbe, Ken Beattie, Paul Davidescu, Steve Hodge and Yashar Nijati.

On September 16 we presented the eleventh event in this Food Talks series which featured 5 inspiring speakers from our community who spoke about themselves and our Theme: Innovation in our Food Community.

food talks 11 1

The evening began as guests mingled over coffee and tea from the host location Lost & Found Cafe.

food talks 11 2

Yashar Nijati

Founder – Yummus Organics

food talks 11 3

Lauren Elbe

Founder – Nuez Milk

food talks 11 4

Paul Davidescu

Co-Founder – Tangoo

food talks 11 5

Steve Hodge

Pastry Chef and Owner of Temper Pastry

food talks 11 6

Ken Beattie

Beer Educator – Eureka Beer Guide

food talks 11 7

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our Videographer Geoff Peters, and our volunteer Stephanie. Photo credit for group shot The Food Gays.

By: Richard Wolak