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Trends Theatre B

Below are sessions for the Trends Theatre B in Hall C.

Schedule

Stacking Profitability (Creative Plating)

Time: 11:00am - 11:30am
Presented by Adam Cowan, Corporate Chef for Nestlé Professional Canada

How can you add value to your plate without incurring extra costs? Chef Adam Cowan has spent 20 years honing his craft in a variety of foodservice operations, and continues work with teams across Canada – supporting growth using creative culinary solutions. Join him for some creative plating presentations to help you get the most profit out of your plate.

Taking the Fear Out of “Gluten Free”

Time: 12:00pm - 12:30pm
Presented by Kerry Bennett, Owner/ Operator of Care Bakery

Do you struggle when customers ask for gluten free options? Over 330, 000 Canadians are affected by Celiac Disease or gluten sensitivity, and the pressure is put on restaurants to offer safe food options for them. A graduate of the SAIT Culinary Program, Kerry Bennett continues to demonstrate her extensive knowledge of gluten free ingredients and will explore how to seamlessly integrate them into your menu.

Exploring Thin Meats : Cost Effective Alternatives

Time: 1:00pm - 1:30pm
Presented by Mike Friesen, Red Sealed Chef and Gordon Food Service Calgary, Category Lead for Center of the Plate

Join Mike Friesen for a discussion on new cost effective cuts of meat (thin meats), and exploring how to fit them into your menu. Mike has spent over 20 years in the food industry and is a recent graduate of the Master Brand Advantage (MBA) certification program through Certified Angus Beef ®.

Be a Recession Survivor—Doing More With Less

Time: 2:00pm - 2:30pm
Presented by Nigel Vaughan, Campbell’s Account Development Manager and Regional Chef

What can you do to survive the recession? Corporate Chef Nigel Vaughan will explore what you need to keep your focus on and how to make the most out of what you already have. Keeping labour and food costs low, staying consistent, and positioning yourself uniquely will ensure you weather the current economic storm.

Stacking Profitability (Creative Plating)

Time: 3:00pm - 3:30pm
Presented by Adam Cowan, Corporate Chef for Nestlé Professional Canada

How can you add value to your plate without incurring extra costs? Chef Adam Cowan has spent 20 years honing his craft in a variety of foodservice operations, and continues work with teams across Canada – supporting growth using creative culinary solutions. Join him for some creative plating presentations to help you get the most profit out of your plate.

Be sure to visit our Gordon Food Service re-brand booth (734) to see our new product lines, and learn about our e-business in the GFS Services and Hospitality area.