Food Talks Vol 17 on November 20

Get ready to indulge in Food Talks Vol 17

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

Chef Tushar 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

Chef Raveena 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.

Location and Appetizers Sponsor

Film Editing Sponsor

Birds in the House Productions

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 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.

Location and Appetizers Sponsor

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Film Editing Sponsor

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

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Coffee Sponsor:

Food Sponsor

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Film Editing Sponsor

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.

Victoria Wakefield Close Up 473KB

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.

David Kitts 2002

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 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

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Video Sponsor

Food Talks Vol 11 on Sept 16

This is the eleventh 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: Innovation in our Food Community

 1) Innovating when they started their business

2) How have they achieved their goals

3) Is failing a concern to being innovative

Our Speakers Line-up:

Ken Beattie

Ken Beattie

Ken Beattie

Beer Educator – Eureka Beer Guide

Ken’s passion for the beer industry began in British Columbia in 1987 when he was hired as a summer student with Molson Breweries. Ken spent 10 years with Molson beginning his sales career in Northern BC and finishing his tenure in Downtown Vancouver. In 1997, an entrepreneurial opportunity in the beverage industry was offered and Ken entered into a three year role as the general manager of a 30 room boutique hotel with a 150 seat liquor primary license in New Westminster.

In 2000, Ken was offered the first district sales manager role for Sleeman Breweries in Western Canada. The opportunity to represent and sell a brand portfolio that included international, national and regional brands that made up the Sleeman portfolio was the next logical step in Ken’s experience. As the provincial manager from 2009 to 2012 Ken oversaw all aspects of the sales process for both the retail and on – premise channels for British Columbia.

Ken is now combining his passion, experience and evolution in the beer industry to pursue his entrepreneurial desire by owning his own company, Eureka Beer Guide, which represents Prud’homme Beer Certification®, Canada’s leading beer training program. This multi-level beer education course has something to offer to everyone from the beer aficionado to the hospitality professional. This opportunity empowers Ken to combine his love of beer, his industry experience and his leadership skills to both industry and non- industry beer enthusiasts.

As of July 2013, Ken is the Executive Director of the British Columbia Craft Brewers Guild, which represents half of the 70, owned and operated craft breweries and brewpubs in BC. These artisans produce and promote premium hand crafted beers that are truly BC and showcase their talents to the world.

Follow Ken on Twitter @EurekaBeerGuide

Steve Hodge

Steve Hodge

Steve Hodge

Pastry Chef and Owner of Temper Pastry

Steven Hodge grew up in Dundarave. After graduating from West Vancouver secondary high school, Steven spread his wings and moved to California to attend Whittier college, graduating with a bachelor of arts degree in business administration in 2000. Realizing his undeniable passion for cooking, he went on to complete the le cordon blue program at the California school of culinary arts in Pasadena in 2002. Specializing in none other, than pastry and chocolate.

After spending eight years in California, completing his apprenticeship at Dominic’s Restaurant in West Hollywood, Spago Catering, and Porto’s Bakery. Steven moved back home to Vancouver in 2004, where he assumed the executive pastry chef position at coast restaurant, part of the global group.
 Constantly striving to better his craft, Steven then decided to apprentice with the sugar art team of Patrice Cordier and Dominique Jerry in 2005. Soon after, with a taste for adventure, Steven and his wife Lara moved to London England where he spent three years working in some of the world’s most renowned restaurants; Le Caprice Restaurant, Gordon Ramsay’s 3 Michelin star restaurant, Royal Hospital Road, and the famous, Wolseley Restaurant.

In 2008, Steven and Lara returned home to Vancouver, where Steven was given the opportunity to work alongside renowned pastry chef Thomas Haas. He spent four and half years fine tuning and perfecting his skills under the guidance of Thomas.

In 2014, Steven opened Temper Pastry in Dundarave. Using only the highest quality of ingredients, temper offers the richest, handcrafted chocolates, flakiest pastries and melt-in-your-mouth desserts, as well as a selection of gourmet sandwiches, quiches, and roasted Stumptown coffee.

Follow Steve on Twitter @Temperpastry

Paul Davidescu

Paul Davidescu

Paul Davidescu

Founder – Tangoo

Paul is the CEO and Co-Founder of Tangoo, the pocket concierge app that recommends a personalized list of restaurants and venues tailored to your mood and occasion. After an inspiring study exchange semester in Barcelona, he started working on Tangoo – a brand about empowering people to better connect with one another through real world social experiences.

What started as a school project on his exchange, evolved into a social dining events company that ran over 30 events in 18 months, engaging over 1500 people and inspiring 25 media appearances on the likes of CTV, Global TV, CBC Radio, The Globe and Mail, Vancity Buzz and other local and national media publications.

The Tangoo concept evolved once more after an overnight epitome caused Paul and his team to rethink the concept and adapt it to the rapidly growing tech industry. It was before a 300-person Pitch Day at Launch Academy where Tangoo competed against 20 other startups. To their delight, pitching the new back of napkin concept won the judges over and awarded Tangoo first place.

Since Tangoo’s Pitch Day win, they roared ahead with a new team and product. The new idea was recently pitched at the CBC’s Dragons’ Den auditions in the late winter and was called up to pitch on the show in April.

There has been a great reception to the concept by dining establishments with many participating on the new platform. These include the likes of independents such as Vij’s, Chill Winston, Pidgin, Revel Room, and top restaurant groups such as Heather Hospitality Group, The Glowbal Group, and Thai House Group. Foodies and proprietors can get in on the action and Download Tangoo’s Free iOS App

Follow Paul on Twitter @pauldavidescu CEO at

Lauren Elbe

Lauren Elbe

Lauren Elbe

Founder – Nuez Milk

Lauren Elbe is a personal trainer and the creator of the Nuez Beverage Co. a Vancouver based brand that makes organic, fresh made, preservative free almond and hazelnut milks. After her first bite of a European tomato, Lauren began to question why conventional grocery store food was so lacklustre. Lauren has studied holistic nutrition and has become passionate about local food and what “good” food means for flavour, our health, our communities and the environment. “I dream of a world where food can just be food. Where I don’t need to analyze the ingredients list of a product to try to decipher if there are ingredients that aren’t going to serve me, a world where food is made in kitchens and not laboratories.”

Follow Lauren on Twitter @NuezMilk

Yashar Nijati

Yashar Nijati

Yashar Nijati

Founder – Yummus Organics

Yashar had a whirlwind 2013 when he founded Yummus Organics and became a Director @thisopenspace (formerly Chinatown Experiment) in a short span of two months. He used thisopenspace as a marketing tool for Yummus, opening ShwayShway Café, a pop-up inspired by the Middle Eastern eatery where he tried hummus for the very first time only four years ago.  He comes from a diverse background, holding a BSc in Biochemistry and a BBA in Marketing from Simon Fraser University. Yashar left his career in corporate telecomm sales less than a year ago to pursue his entrepreneurial spirit. He is inspired by the absolutely transparency of companies such as the Unreasonable Institute’s Failures and Mixed Made’s Startup Journey. His goal in impacting local food culture is to embrace the same micro transparency at Yummus Organics and inspire local food entrepreneurs to do the same.

Follow Yash on Twitter @_itsYash Founder 

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 a cup of coffee or tea by Lost + Found Cafe followed by a wonderful line-up of speakers who will talk about themselves 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 food will be available for purchase).

Buy Tickets via Eventbrite:

Tickets:

Regular Tickets: $25 per person. $40 for a 2 pack of tickets or $72 for a 4 pack of tickets (get a group of your friends/family together and save by purchasing a 4 pack or a 6 pack).

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 Sponsor

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Food Talks Vol 10, December 3

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

Food Talks goes WINE Talks for this edition! Our speakers will touch on all aspects of the wine industry including British Columbia and beyond. Each of the speakers will speak on their own wine topic (see below). You will also have a chance to learn from some industry supporting organizations.

Our Speakers Line-up:

 sid-cross-image_1st-choice

SID cROSS

Sid Cross is the Honorary President globally for The International Wine & Food Society and does a weekly posting on their site (blog.iwfs.org). Sid is an enthusiastic speaker who judges many wine and food competitions including The Lieutenant Governor’s Awards For Excellence in British Columbia Wines & The Canadian Culinary Championships. He is the only Canadian inducted as a Membre d’Honneur of the Academie du Vin de Bordeaux and to be awarded The Gourmet of the Year by The Society of Bacchus America “for outstanding knowledge of food and wines and for imparting this knowledge to others”. Sid is an Officier de l’Ordre du Merite Agricole awarded by the French Government. Follow him @winefoodguru.

Topic: “The 6 best wine types already proven most successful for BC” (or why I love BC chenin blanc, riesling, white blends, pinot noir, cab franc, and syrah)!

david s

DAVID SCHOLEFIELD

Few in the wine industry need an introduction to David Scholefield. His personality, experience, and profound global insight to the wine industry, in addition to his sharp wit and expert palate, make him a valued member of the Okanagan Crush Pad team. David was the inspiration for the Okanagan Crush Pad business model, which he first envisioned over ten years ago.

David’s devotion to wine sustained him throughout his long career as senior wine buyer for the British Columbia Liquor Distribution Branch (BCLDB), where he earned a global reputation for his ability to shepherd allocations of the world’s finest wines onto the shelves of BC liquor stores. It was during his many buying trips to wine regions around the world that he was first introduced to the concept of a cooperative wine production facility. The light bulb turned on while on a visit to New Zealand in the early 1990s when he discovered several of the top producers were making their wine from the same facility. David is an ambassador for Okanagan Crush Pad, and the “S” in the winery’s Bartier Scholefield label.

When he does not have his nose in a glass of wine, David can be found stomping through fields tracking birds or lurking around music shops and book stores in Vancouver. You can follow here @TrialtoBC

Topic: ‘Place not  Grape: Defining Okanagan terroir’.

Michelle-Bouffard-Headshot

MICHELLE BOUFFARD 

Michelle grew up in Québec where she studied classical trumpet and performed, taught and conducted music. She moved to Vancouver in 1996 to finish her bachelor’s degree in classical music and learn English. While serving in fine dining restaurants, she took an introductory wine course, which proved to be a revelation. In 2003, she completed her International Sommelier Diploma with top marks and worked as the resident sommelier at Marquis Wine Cellars. She went on to complete the internationally recognized Wine & Spirit Education Trust’s (WSET) Diploma Programme in 2007 with her first year funded by a scholarship awarded by the Vancouver Chapter of Les Dames d’Escoffier. Today Michelle is an instructor for the International Sommelier Guild and is a regular guest on French CBC radio. She speaks fluent French and English. Her defining wine moment was having her soother dipped in Champagne at Baptism but she also fully admits that she often cheats on wine with a delicious beer.

Michelle plays an active role in the wine community, sitting on expert panels for Cornucopia, the Vancouver Playhouse International Wine Festival and the Vancouver Magazine wine awards. Her wine travels have led her to the regions of Burgundy, the South of France, Abruzzo, Piedmont, Tuscany, Argentina, Chile, New Zealand, Napa, Sonoma, Washington, Oregon and the Okanagan. Co-Founder of House Wine, you can follow here @housewine_girls

Topic: “You don’t have to be rich to start a wine cellar’’

mm

MICHAELA MORRIS 

Michaela spent most of her youth determined to become an actress but a modeling stint in Japan fuelled her desire to travel. She spent several years cycle touring and working her way around Europe before earning a bachelor’s degree in Linguistics and French from the University of British Columbia. A one year exchange program led her back to France where she discovered the region of Burgundy and decided to pursue a career in the wine industry. After a five-year tenure at Marquis Wine Cellars, Michaela went on to become the Marketing/Logistics Manager for Liquid Art Fine Wines, a premium-only wine importing company. Michaela was awarded a scholarship by the Vancouver Chapter of Les Dames d’Escoffier for the internationally recognized Wine & Spirit Education Trust’s (WSET) Diploma Programme.  She successfully completed her diploma in 2005 and today she is a guest lecturer for the programme. She is fluent in both English and French and continues learning Spanish and Italian. Michaela’s guilty pleasure is lobbing off Champagne corks with a sabre and she has a weakness for anything that sparkles.

A familiar face in the wine scene, Michaela has participated in tasting panels for Les Chevaliers des Vins de France, Cornucopia and the Vancouver Playhouse International Wine Festival. She has traveled extensively throughout the wine regions of Alsace, Bordeaux, Burgundy, Champagne, Rhône Valley, Abruzzo, Piedmont, Sardegna, Sicily, Tuscany, Val d’Aosta, Napa, Central Coast, Argentina, New Zealand and the Okanagan. Co-Founder of House Wine, you can follow here @housewine_girls

Topic: “You don’t have to be rich to start a wine cellar’’

Tim Pawsey

TIM PAWSEY 

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada.

Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion.

He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada.

Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others.

Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile. You can follow him @hiredBelly

Topic: Drinking Outside the Box … Why Vancouver is forever in the Okanagan’s debt

john c

 JOHN CLERIDES 

John was raised listening to stories about his father’s childhood in a Cypriot mountainside village. He heard about how his grandfather looked after his family of nine by raising an assortment of animals, and by growing their own fruits and vegetables. His grandfather also tended their vines and made wine, along with their local moonshine which was nothing less than racing fuel. The seeds were planted for his curiosity about food and wine.

In 1977 his career began like any other good Greek Canadian, in the family restaurant. Ten years in the restaurant business gave John a strong foundation for working with people and listening to his customers. Painfully aware of the frustrations locals had by the limited selection of wines and indifferent service, John jumped at the opportunity to open Marquis Wine Cellars in 1986. Inspired by speaking with many of his seasoned wine friends and his readings John’s quest for knowledge began.

John has travelled extensively though Australia, Washington, Oregon, California, Italy, Spain, France and Austria, sourcing unique, flavourful, undiscovered wines. Even after 25 years his quest for discovery remains unabated. You will most likely find John in either one of three places, at Marquis Wine Cellars assisting his clients, in a vineyard or cellar somewhere in the wine world, or his most preferred location: at the local ice rink playing hockey. You can follow here @MarquisWineCell

Topic: Nuturing & Developing a Wine Culture in BC

Watch videos of past food talks here.

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

You will also have a chance to learn about some organizations that lead the way in the wine industry.

modernize

Modernize Wine Association of British Columbia is a registered non-profit society that advocates for a modern food and wine culture in B.C.

FreshTAP is a premium packaging company that provides wineries and licensees a cost-effective, hassle free and reliable way to join the rapidly expanding Wine-On-Tap market in stainless steel kegs.

Established in 2007 on Granville Island, Artisan SakeMaker is known as a unique commercial winery that produces award winning, hand-made, small batch and fresh sake. Our brand name “OSAKE” is widely recognized as “Canada’s first locally produced fresh premium sake” and its popularity has reached across the country and beyond.

Location: Vancouver Urban Winery

The Evening: Each guest will receive a tasting glass of Vancouver Urban Winery’s wine. Enjoy a wonderful line-up of speakers who will talk about themselves and their passion related to the wine community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a draw for prizes (A selection of wines from their Wine on Tap line-up will be available for purchase).

Buy Tickets via Eventbrite:

https://foodtalksvolume10.eventbrite.ca/

Advance Tickets: $20 per person before November 30

Regular Tickets: $25 per person after November 30 and at the door

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

Note: Limited tickets available. 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 & Wine Sponsor

van urban winery

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Food Talks Volume 9, September 24

This is the nineth 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.

Theme: Sustainability in our Food System.
— What does local mean?
— How much do you want to tell your customer about sustainability issues?
— Protecting the farmland
— Quality, taste & local
— Politics at play

Our Speakers Line-up:

 

Chef Andrea Carlson

Chef and Owner Burdock & Co Restaurant and Harvest Community Foods.

Andrea is a graduate of the Dubrulle Culinary School, where she honed her culinary skills under Executive Chef Rob Clark at C Restaurant, first as a pastry chef and later as Sous Chef. From C, she moved to Victoria to work at the Sooke Harbour House with its famed edible landscape. Andrea Carlson has garnered the Prestigious Green Award from Vancouver Magazine. When she was at Raincity Grill, she was the first chef in town to feature a 100-mile menu; she has worked as the Executive Chef at Bishops Restaurant, as well she helped launch the city’s compost program by composting with the mayor.

 

felix

Felix Schellenberg

Owner of Chilcotin Harvest and Pasture to Plate

The abattoir and butchery component of Pasture to Plate, B.C.’s first vertically-integrated organic grass-fed meat operation. The pond and patio are frontage for Kinikinik, the general store and restaurant sells and serves meat from Rafter 25 Ranch, which has been owned and operated by Felix and Jasmin Schellenberg since 1979.

peter

Peter Ladner

Former City Councillor, Author of The Urban Food Revolution

Peter Ladner is author of The Urban Food Revolution: Changing the Way We Feed Cities. He is a former Vancouver city councilor, Metro Vancouver vice-chair and business owner. He is currently a weekly columnist at Business in Vancouver newspaper, which he co-founded in 1989. He also writes for Seattle-based crosscut.com. He blogs at Urbanfoodrevolution.com.

From 2009-2011 he was a fellow at the SFU Centre for Dialogue researching, teaching and organizing public events around the theme Planning Cities as if Food Matters. He has grown food in his own gardens for 35 years, most recently on what used to be his front lawn. As a city councilor, he worked with the Vancouver Food Policy Council in initiating the city’s program to add 2010 food-producing community garden plots by 2010.

Peter has more than 40 years of journalistic experience in print, radio and television and is a frequent speaker on food, business and community issues. He has a BA from UBC and completed a year of graduate studies at the UBC School of Regional and Community Planning.

jenice

Jenice Yu 

Owner of Fresh Ideas Start Here Market Ltd. [F.I.S.H. Market]

At FISH we are all about great seafood, sustainably sourced. We love selling seafood and we do it well. You can find our seafood at our store, at any one of the many fine restaurants we supply and in several of the large retail chain stores across Canada. We  have challenged ourselves to be the best in the business and we continually strive towards this.

susan

Susan Davidson

Glorious Organics Co-op

Susan Davidson, of Glorious Organics Co-op ( http://www.gloriousorganics.com) in Aldergrove, is an organic farmer and passionate eater of all things local. She has been active with the Vancouver Farmers Markets for fourteen years  as a vendor and on the Board and Vendors Advisory Committee.  She is devoted to helping grow  a thriving  Farmers Market  in Langley.

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 tasty appetizers and desserts by Lost + Found Cafe followed by a wonderful line-up of speakers who will talk about themselves 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 draw for prizes (*Wine, beer, and other beverages will be available for purchase).

Buy Tickets via Eventbrite:

https://foodtalksvolume9.eventbrite.com/

Advance Tickets: $15 per person before September 21

Regular Tickets: $21 per person after September 21

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

.– A donation of $3 from each ticket purchased will go to support Growing Chefs.

Growing Chefs is our designated charity, support their wonderful organization that educates children on the food community in the public schools.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Charity Partner

Growing Chefs

Location & Appetizers Sponsor

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Food Talks Volume 8, June 11

This is the eigth event in this Food Talks series which will celebrate its first year of hosting inspiring speakers from our community. Come join us to meet and mingle with other foodies, and to hear some enlightening women chefs as our speakers.

Our Speakers Line-up:

Karen Barnaby

karen

Karen Barnaby started cooking at the age of eight and has not been able to stop. Her professional career started twelve years later on a pink, four-burner electric stove in the basement of The Bohemian Café in Ottawa where she baked carrot cakes, cheesecakes, quiches and other culinary marvels of the late 1970’s.

Karen has lived and worked in Toronto at The Rivoli and the David Wood Food Shop, and in Mexico as a private chef. Vancouver has been her home since 1991 where she has held the position of Executive Chef at the Raintree Restaurant and the Fish House in Stanley Park.  Her current role is as Chef of Product and Business Development for Albion Fisheries, Intercity Packers, and Fresh Start Foods under the Gordon Food Service umbrella.

With her no-nonsense and approachable style, Karen is a well-respected cooking teacher, speaker and inspirational role model. She is the only female chef to be honored with the British Columbia Restaurant and Foodservices Association Back of the House Award for Excellence and has received a Minerva Award for Community Leadership.

Karen has written and edited award-winning cookbooks, contributed recipes to numerous publications and writes a popular column for the Vancouver Sun.

As a volunteer, she has edited the Helping Hands Cookbook, written to support Vancouver’s Community Kitchens Project, sat on the board of The Greater Vancouver Food Bank, and was the Scholarship Director and past president of Les Dames d’Escoffier Vancouver Chapter. Karen looks after her neighborhood first and lends her skills to various services in the DTES.

 

Meeru Dhalwala

meeru

Meeru Dhalwala was born in India and moved to Washington, DC, at a very young age with her parents. In DC, she worked with various international non-profit organizations on human rights and economic development projects. She received her Master’s degree in Development Studies from Bath University in England. In 1995 Meeru moved to Vancouver and joined her husband, Vikram, to work at his newly opened restaurant, Vij’s. She quickly took over the menu responsibilities and has been creating new recipes since the summer of 1995.

In 2002, Meeru and Vikram opened up a second restaurant and market called Rangoli. Meeru continues to work closely with her all-female kitchen staff – all of whom hail from villages in the Punjab – to experiment with various cooking techniques and spice combinations. In addition to her responsibility for the recipes at Vij’s and Rangoli, she is also responsible for their packaged gourmet curries, which are sold at Rangoli and many gourmet markets across Canada.

Meeru’s particular interest and focus at Vij’s and Rangoli is to forge business relationships with other local businesses and farmers. She is committed to improving her business environmental footprint. In 2009, Meeru signed up Vij’s to join local CSA (community supported agriculture) farms and has started long-term business relationships with various BC farmers. Meeru’s special community project is an annual international food fair called “Joy of Feeding” that is held every summer in Vancouver. Joy of Feeding features 15 – 16 home cooks of various ethnic backgrounds and professions showcasing their family favorite comfort foods.  This event is held at UBC Farm and is also a fundraiser for the farm.

Meeru and Vikram have penned two cookbooks: Vij’s: Elegant and Inspired Indian Cuisine, which won Cuisine Canada’s 2007 Gold Award for Best Cookbook, and Vij’s at Home: Relax, Honey. Meeru also wrote a regular monthly column called Food for Thought for the Vancouver Sun for over a year and was a regular Point Person for CBC radio’s 2009 national show The Point. In November 2012, Meeru opened a new restaurant called Shanik, in Seattle, Washington in partnership with Oguz Istif, who is also involved in heading finance and operations for the Vij’s companies in Vancouver.

 

Susan Mendelson

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Susan Mendelson co-founded the Lazy Gourmet in 1979 and her catering company has been going strong ever since, she loved working with people and loved cooking. Her first cookbook started with the concept of simplifying classical recipes for people who wanted gourmet food but who were to “lazy” to follow all of the complicated steps, it’s title, “Mama Never Cooked Like This” in 1980. Susan has also written, “Let me in the Kitchen” in 1982, “Nuts about Chocolate” in 1983, “Fresh Tarts” in 1985, “Expo ‘86 Souvenir Cookbook” in 1986, “Still Nuts about Chocolate” in 1992, “Food to Grow on” in 1994, “The Lazy Gourmet Cookbook” in 2000. Over 30 years later Susan Mendelson released her newest and magnificently orchestrated group of recipes in “Mama Now Cooks Like This” in 2006.

Over the years she has shared her recipes on radio, television and in the ten cookbooks. It’s been over 30 years and Susan still feels passionate about delicious and beautiful food and believes that only the finest ingredients should go into any food that is created. Susan has supported many organizations over the years with donating a percentage of royalties of her books including Big Sisters of BC along with the Vancouver Jewish Family Service Agency Food programs.

 

Angie Quaale

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Angie Quaale founded Well Seasoned in 2004 after working for several years in hotels & fine dining and a career in commercial food sales specializing in menu development and retail food distribution.

Angie is also the Head Cook/Pitmaster of her competition BBQ Team which has traveled all over North America competing in BBQ contests.  Angie has been the President of the BC chapter of Les Dames d’Escoffier, a Board Member of the Pacific Northwest BBQ Association and the 1st Vice President of the Greater Langley Chamber of Commerce, the Co-Chair & a founding board member of the Langley Community Farmers Market &  has also been recognized by Women’s Enterprise Centre as one of BC’s 100 New Pioneer Women Entrepreneurs 2008.  In 2006 Angie was recognized by the Greater Langley Chamber of Commerce as the Entrepreneur of the Year and in 2007 as the Small Business of the Year.   Angie LOVES the work she has the opportunity to do everyday and the fantastic people she gets to do it with.

 

Merri Schwartz

merri schwartz

(photo credit: Heather Goldsworthy)

Merri Schwartz credits her childhood with awakening her interest in baking. Raised by back-to-the-land hippies, she didn’t buy her first bag of granulated sugar until the age of 18. She learned in a kitchen filled with carob, honey, and whole wheat flour that everything could and should be homemade. A whirlwind pastry career later, Schwartz has been lucky enough to serve as pastry chef at some of BC’s best restaurants since 2002, including King Pacific Lodge, C Restaurant, Quattro on Fourth, Raincity Grill, The Granville Island Hotel, and Cocoa West Organic Chocolatier, as well as training at the Valrhona Chocolate Institute, outside of Lyon, France.

The same passion for food and agriculture led Schwartz to found Growing Chefs! Chefs for Children’s Urban Agriculture in 2005. This Vancouver-based, non-profit organization pairs chef volunteers with elementary school classrooms, where the chefs help the students plant, grow and cook their own vegetables. Schwartz founded Growing Chefs! with the hope that sustainable practices will become integral to living and cooking in Vancouver, and in cities like it all over the world. After acting as the executive director of Growing Chefs! for four and a half years, Schwartz joined the board of directors as the chair in 2010.

The Evening: Enjoy tasty appetizers by the chefs at The Westin Grand followed by a wonderful line-up of speakers who will talk about themselves and their role as a Woman Chef in the Food Community. Following the speakers, Richard Wolak -Founder of Food Talks, will moderate a Q & A where you will have a chance to ask questions and engage with the speakers. There will be a draw for prizes.* Wine, beer, cocktails and other beverages will be available for purchase.  You will also receive a treat from Binh’s Lollicakes to celebrate our 1st year Anniversary of Food Talks.

Growing Chefs is our designated charity, support their wonderful organization that educates children on the food community in the public schools.

Buy Tickets via Eventbrite:

http://foodtalksvolume8.eventbrite.com/

Advance Tickets: $30 per person

Regular Tickets: $40 per person after June 8th

Note: Eventbrite fee extra. A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable in advance with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Charity Partner

Growing Chefs

Location & Appetizers Sponsor

westin grand

Video Sponsor

Treats Sponsor