Food Talks Vol 17 Speakers (from left to right) Raveena Oberoi, Mark Singson, Will Lew, Dez Lo, Warren Chow, and Tushar Tondvalkar.
On November 20 we presented the 17th event in this Food Talks series which featured 6 inspiring chefs speakers from the food and beverages community who spoke about themselves and our Theme: It’s a Jungle Out There.
The evening began as guests mingled over delicious appetizers from Toloache Mexican Kitchen enjoying Barbacoa Sope, Chorizo empanada, Street corn in a cup and Toastadas.
Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcomed all and introduced our speakers.
Chef Will Lew
Chef Dez Lo
Chef Mark Singson
Chef Warren Chow
ChefRaveena Oberoi
ChefTushar Tondvalkar
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 host Toloache Mexican Kitchen, Phil Chin of Tin Type Portraits for filming and Birds in the House Productions for editing.
Join us for an exciting evening of food talks at Toloache Mexican Kitchen in Vancouver, BC, Get ready to indulge in a feast of flavors and connect with fellow food enthusiasts. Our lineup of speakers will share their passion for all things culinary, from secret recipes to food trends. Don’t miss out on this in-person event that promises to tickle your taste buds and inspire your inner foodie. Come hungry, leave inspired!
This is the seventeenth 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: Movers and Shakers in our Food Community
Our Speakers Line-up:
Chef Will Lew
Chef Will Lew’s dream was always to be an artist. Growing up, his earliest memories about cooking were with his grandfather as child cooking, drawing, painting, and woodworking every weekend. His grandfather was a chef in Chinatown and from his dedication in the kitchen Will gained the love of food, fine arts, and creativity. Will had many interests in art and performance and grew up a violinist playing in many orchestras along with his earliest jobs as a violinist for various musicals around the city. One summer while obtaining an animal biology degree from UBC and playing in musicals he discovered professional kitchens for the first time. He was offered a job washing dishes while spending an afternoon in Yaletown almost 20 years ago. The Chef of the restaurant that summers afternoon asked him to start immediately, not even letting him change out of the suit he was wearing that day. That was a moment of epiphany as he finished at 4am that day, suit destroyed from washing dishes, but elated by the revelation introduction to the restaurant world. That day his whole culinary life flashed before his eyes from this open kitchen seeing all the potential, energy, and affect food and hospitality had on the community. From that day forward, Will went on to gain a degree in Animal Biology and continued to play music for several shows.
He worked his way up from washing dishes to running several restaurants for Glowbal Group. From there he became the Chef of all the restaurants at the Fairmont Pacific Rim Hotel running Oru, The Rawbar, and Giovane. The most impactful moment for Chef Will at the Pac Rim was when the team forged the way for the RawBar to be the first 100% Ocean Wise sushi restaurant in Canada. That connection to his science background and thecreative storytelling though the canvas and performance of food to create positive changes for sustainability became a mission for the rest of his career. May it be ocean health, to seafood sustainability, to sharing the importance of plant based foods the sustainability and conservation of our food security systems became tenet of his culinary journey. That experience eventually led him to become the Chef de Cuisine of Notch8 at Fairmont Hotel Vancouver and continued the path for environmental and social change through various initiatives. Chef Will eventually went back to Glowbal Group to run Black & Blue and The Roof. From there a unique opportunity led to him to be the chef that opened Quanjude, which later went on to earn 1 Michelin Star.
The journey went full circle after that experience to lead to his ultimate dream of working for a non-profit and making further strides in Seafood Sustainability. From his past decade of committing his menus, restaurants, and volunteer work toadvocate for Ocean Wise and seafood sustainability, he was able to obtain his dream of being the Executive Chef of Ocean Wise Conservation Association and run The Vancouver Aquarium. This journey eventually lead him to be the Chef of Nootka Marine Adventures with the mission to bring seafood sustainability and culinary creativity to the world of fishing lodges.
Today Chef Will is the executive chef of Club Versante in Richmond, and looks after Bruno, Cask, Acre, and Alaia along with the banquet and catering departments. The mission for sustainability for both the merrior and terrior of our environment continues as Club Versante has its own organic 120 acre farm aptly named Acre Lavande on Cortez Island where the majority of our produce and plant-based products originate from that are used in our restaurants and is the backbone of the inspirations for the food that we create. To preserve this resource and share the This connection and proximity to Chinese cuisine and culture as well as many new relationships bridging the gap between Chinese cuisine and western food has led him go full circle back to his earliest days of cooking Chinese food with his grandfather. This resurgence and pride in sharing his take on his cultures cuisine and stories has now brough forth a new missionand purpose for cooking that is in support and collaboration with the Chinese Restaurant Awards and all the initiatives they have worked on and continue to work on together with so many other passionate and inspiring Asian chefs in showing diversity and pride in our cultures and our cuisines.
You can follow Will Lew on Instagram @chefwilliamlew
Chef Dez Lo
Chef Deseree (Dez) Lo, born in Hong Kong and grew up in Taiwan, started working in the finance sector in New York City in the early 2000’s after graduating from New York University before deciding to break the mundane routine by learning a new skill, cooking. She enrolled at the French Culinary Institute in New York City, discovered her passion, quit her banking job and embarked on an almost 2 decade long career.
Before moving to Vancouver, Canada in 2016, Chef Dez honed her skills and climbed the culinary ladder at some top New York restaurants, including La Grenouille, Oceana and Locanda Verde. She worked at Cincin Restaurant until August 2019 as the Executive Sous Chef before joining the team at Old Bird as its opening chef in September 2019. When the pandemic hit, she took on an unexpected role as the Chef and Sales Director at Fresh Ideas Start Here, a Vancouver-based seafood company. Chef Dez competed on season 10 of Top Chef Canada and finished as runner-up. Most recently she was the Head Chef at Blank Canvas Catering and Chef-in-Residence for the Pacific Institute of Culinary Arts. She is currently working as a private chef.
You can follow Dez Lo on Instagram @chef.dezlo
Chef Warren Chow
Born and raised in beautiful British Columbia, Chef Warren Chow has a deep connection to Canada’s West Coast. He is the Executive Chef of Wildlight Kitchen + Bar. Chef Chow rose through the ranks in notable kitchens across the province including The PearTree Restaurant and Mission Hill Family Estate Winery, which led to executive chef roles at Juniper Kitchen & Bar, and Bauhaus restaurant. Mentoring under renowned chefs such as Bruno Marti, Scott Jaeger and Patrick Gayler, Chef Chow is trained in classic French cuisine and inspired by ingredients that nature, farmers, foragers, or fishermen have provided. He is a member of Culinary Team BC and represented Canada at the ExpoGast Culinary World Cup in Luxembourg, winning a Gold Medal in 2022. Chef Chow is the recipient of Vancouver’s first Michelin Young Chef Award. His best motivation is creating memorable dishes for guests, friends, and family to enjoy. At Wildlight, Chef Chow brings an approachable yet refined style of food to the menu. He’s passionate about good food, and he welcomes you to our family table.
You can follow Warren Chow on Instagram @warren.chow
ChefTushar Tondvalkar
Chef Tushar, the owner and executive chef of the Indian Pantry has studied culinary arts and hotel management with a post-graduate degree in the latter. He has worked at the legendary two Michelin star, Gaggan and one Michelin star, Gaa in Bangkok, Blue Water Cafe, Bauhaus, Fish house in Stanley Park and West Oak in Vancouver. He was also the executive chef at Mumbai Local for two years, until he parted ways to start something of his own. In 2019, Chef Tushar has also started The Indian Pantry, which showcases regional Indian food through tasting menus, private dinners, catering services as well as retail options. He also co-owns Frankie Street Wraps a food truck in collaboration with Brave brewing co.
You can follow Chef Tushar Tondvalkar on Instagram @chefttushar
ChefRaveena Oberoi
Raveena Oberoi is the owner and head cake decorator and visionary behind Just Cakes Bakeshop – a bakery boasting 2 storefront locations in Surrey, BC. Raveena started her baking journey at the age of 16, and has built her business based on innovation, whole & simple ingredients, and a sprinkle of of South Asian influence over the last 13 years. Just Cakes Bakeshop is widely known for their Cake in a Jar concept, even opening up an exclusive, Cake Jar Vending Machine – coined THE JAR BAR – in 2020.
Personally, Raveena joined the baking world through passion and finding solace & therapy in baking. Her talents have brought her to the Food Network stage – competing and winning The Big Bake in 2019 – and now serving as a Judge on Wall of Bakers on Food network Canada.
Currently, Just Cakes Bakeshop employs a robust and enthusiastic team of 32 incredible individuals, and are currently expanding into the distribution market with their cake jars as well as other treats.
You can follow Chef Raveena Oberoi on Instagram @ravthechef
Chef Mark Singson
Chef Mark Singson is a Canadian chef who gained recognition for his culinary skills and creativity. He is known for his participation in various culinary competitions and TV shows. Chef Mark Singson gained widespread attention as a contestant on Season 5 of the popular cooking competition show “Top Chef Canada.”
His culinary style is often described as modern and inventive, and he has a passion for experimenting with different flavors and ingredients. He has worked in various restaurants and has earned a reputation for his dedication to the culinary arts. Chef Mark Singson continues to be active in the culinary world.
You can follow Chef Mark Singson on Instagram @marksingson
The Evening:
Enjoy tasty bites during our reception, followed by our wonderful line-up of all chef 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.(Cocktails, beer, wine and other drinks will be available for purchase).
Tickets:
Early-Bird Tickets: $20 per person (before November 3, 2023)
Regular Tickets: $25 per person (after November 3, 2023)
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.
Food Talks Vol 16 Speakers (from left to right) Lynda Larouche,Shobna Kannusamy, Dana Lee Harris, Parinya Lopston and Barb Finley
On May 8 we presented the 16th event in this Food Talks series which featured 5 inspiring women speakers from the food and beverages community who spoke about themselves and our Theme: Crushing it in our Food Community
The evening began as guests mingled over delicious appetizers along with a welcome cocktail from Dockside Restaurant and Lounge in the Granville Island Hotel.
Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcomed all and introduced our speakers.
Chef Barb Finley
Project Chef
Chef Parinya Loptson
Ban Chok Dee
Chef Lynda Larouche
Argo Cafe
Chef Shobna Kannusamy
Soirette Pastry Boutique
Dana Lee Harris
BC Hospitality Foundation
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 host Dockside Lounge and the Granville Island Hotel.
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 Loptson
Chef Parinya Loptson
Ban Chok Dee
Parinya Loptson 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.
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.
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..
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.
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.
The evening began as guests had a chance to take a behind the scenes tour of the Vancouver Aquarium galleries.
Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcomed all and introduced our speakers.
Teddie Geach
Ocean Wise Seafood Specialist; Vancouver Aquarium
Guy Dean
Albion Farms & Fisheries
Sonia Strobel
Skipper Otto’s Community Supported Fishery
Trevor Bird
Chef of Fable Kitchen and Fable Diner
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.
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.
Hosted and Moderated byRichard Wolak – Founder of Vancouver Foodster and Food Talks
Theme:
From boat to table – the sustainable seafood supply chain.
Our Speakers Line-up:
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.
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.
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.
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.
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.
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
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.
Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.
Colin Moore
Director, Food Services UBC
David D. Kitts
Professor, Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.
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 byRichard 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:
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
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.
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.
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.
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.