The University of Guelph is preparing to welcome some of Canada’s most celebrated chefs and restaurateurs to campus on September 29 to discuss future of Canadian food.
The Food Day Canada Chefs’ Forum, hosted in partnership with the Ontario Agricultural College (OAC) and the College of Business and Economics, will unite this elite group of experts, who are also recipients of the University’s Good Food Innovation Award.
The winning menus of the Innovation Awards were judged on Canadian content and creativity, innovation in the use of ingredients and sustainability in the choice of those ingredients. Seven of the eight recipients will make up the forum’s panel:
- Sinclair and Frederique Philip of Sooke Harbour House, Vancouver Island, B.C.
- Chef/Sommelier Mark Filatow of Waterfront Wine, Kelowna
- Executive Chef Roary MacPherson of Sheraton Hotel Newfoundland, St. John’s
- Chef/Owners Charles Part and Jennifer Warren-Part, Les Fougères, Chelsea, Québec
- Executive Chef Pierre-Olivier Ferry of Les Jardins de Métis, Grand-Métis, Québec
According to Anita Stewart, University of Guelph’s Food Laureate and driving force behind the forum, this conversation will offer attendees an opportunity to explore a topic that has become increasingly important to Canadians.
“The focus on Canadian food has undergone tremendous growth over the years and it’s exciting to see so many people appreciating local fare,” says Stewart. “Bringing these exceptional chefs and restaurateurs to campus provides a new opportunity to extend this appreciation by publically discussing the future challenges and opportunities facing Canadian food.”
The Food Day Canada Chefs’ Forum, "The Future of Canadian Food: Opportunities and Challenges" will take place September 29 at 7:30 p.m. at the Lifetime Learning Centre [1], room 1714. The event is free of charge and parking is available on campus. Limited seating is available.
Food Day Canada also wishes to acknowledge the support of Egg Farmers of Ontario.
