TERROIR PROGRAM 2021
2021 Program: Recovery & Resiliency
Building a Better Model
This year we will create a two week inspirational and educational program that provides tools, resources and helps make connections - to help strengthen the hospitality industry. We believe in the passion, creativity and resilience our our community, so along with our partners, we will build a program that supports helping to build a better model for the future.
THEMES
Recipes for Financial Success
Work Life Balance and Managing Stress
Diversity and Equity in the Workplace
Managing Career Development in Hospitality
Restorative Production and Conscientious Consumption
Culture / Gastrodiplomacy
LET’S TALK ABOUT HOW WE BUILD A BETTER MODEL.
We have had a challenging few years in the restaurant and hospitality industries. We have been tested and forced to examine the fragile nature of our industry. Even though we find joy in providing hospitality, much of the framework of our business is built on a broken model. Thin margins, intensive labour, neglect of mental health, supply chain issues and food production based on a history of oppression and colonization - are among the many concerns. These are issues we can only resolve by facing them together. It’s going to require difficult, honest conversations that will put so much of what we’re used to under the microscope.
We love the hospitality industry and the people in it. We’re known for our resilience, innovation, and creativity, and together we can create a better model than the one that no longer serves us. It will take a new approach and critical thinking. It will require leaders who are strong enough to hold themselves accountable and to make decisions for the benefit of everyone.
The brightness and joy of the pineapple is tainted by its history. The hospitality industry is no different. But we do not have to be hogtied by our history, we can grow from it. The pineapple represents the challenges within our industry and serves as a symbolic reminder that we have a responsibility to build a future model for restaurants that we can be proud of.
An historic symbol of hospitality, the pineapple’s evolution also embodies a dark past. Much like the restaurant industry itself. Both are troubled by their association with long-standing systemic issues that need to be addressed. The pineapple is a symbol rooted in a problematic history. We aim to contextualize it as we search for a better and more sustainable approach to hospitality. Healthy constructive dialogue can actually bring awareness to difficult issues. The problem was never the pineapple, the problem was how the pineapple came to be what we see it for now. Through understanding history, we can become proactive leaders for a better future.
The Pineapple was “discovered” by Christopher Columbus in Guadeloupe in 1493 and brought back to Spain where it quickly gained popularity as an exotic symbol of power and luxury. It was eventually brought to the Hawaiian islands, where it would go on to become the staple crop. In 1893, the "Committee of Safety", led by a group of American businessmen staged a coup to overthrow the Hawaiian Queen Liliuokalani, who was attempting to create a new constitution to give power back to the Hawaiian people. The coup led to the dissolving of the Kingdom of Hawaii and its annexation as a U.S. territory. In 1901 James D. Dole aka “the Pineapple King”, founded the Hawaiian Pineapple Company - which had much political influence in the government of the island. This story of colonization is not unique in the history of much of our industrialized food supply.
TERROIR WORKSHOPS
Terroir Workshops are designed to be tactical ways to build skill around issues that are currently affecting our restaurant industry. These 2 hour masterclasses will provide you with direction to help shape your business or provide you with opportunities to think about how to refine your career.
Tuesday, November 9th | 9:00 a.m. - 11:00 a.m. EST
Leadership and Managing Mindset | Danielle Amos
Wednesday, November 10th | 9:00 a.m. - 11:00 a.m. EST
Designing a Hospitality Brand | Amanda DeVries
Monday, November 15th | 9:00 a.m. - 11:00 a.m. EST
Career Development | Joe Baker
Tuesday, November 16th | 9:00 a.m. - 11:00 a.m. EST
Employee Management and Recovery | Nita Chhinzer
Wednesday, November 17th | 9:00 a.m. - 11:00 a.m. EST
Town Hall with John Sinopoli and Save Hospitality
The two hour session will provide participants an opportunity to engage with John Sinopoli from SaveHospitality.Ca about the work they are doing to advocate for independent restaurants. In a Town Hall format, participants will be able to also advocate for changes that they would like to see the organization lobby the government for, to build better restaurant businesses. Moderated by Voula Halliday.
Meet Your Mentor
We will host one hour lunchtime programming, where participants can “meet your mentor”. Registered participants will have the opportunity to meet virtually with a mentor of their choice where they can engage and ask questions. Ever wonder about the secret to someone’s success or how they chose their path? Maybe you are looking for other opportunities and want to know how to get there. “Meet Your Mentor” is your chance to get up close and personal, and get advice from food and beverage leaders.
November 8, 12:00 - 1:00 p.m. EST
Billy Alexander | Cultural Culinary Communities
November 9, 12:00 - 1:00 p.m. EST
Rebecca Mackenzie | Culinary Tourism
November 16, 12:00 - 1:00 p.m. EST
Danielle Amos | Mindset and Leadership
November 17, 12:00 - 1:00 p.m. EST
Lauren Mote | Entrepreneurship
Shifting Landscapes: Food Leaders for the Future
How do we build a better model for the restaurant industry? In these 30 minute interviews with industry leaders we will explore the challenges of the past 18 months as well as opportunities for the future. What changed for them in the last few years and how do they see the future role of the restaurant and the chef?
Anita Lo, Iron Chef Winner, NYC
Trevor Lui, Quell, Joy Bird, Toronto
JP McMahon, Aniar, Galway
Billy Wagner, Nobelhart und Schmutzig, Berlin
Paul Ivić, Tian Restaurant, Vienna
Eli Sussman, Samesa, NYC
JJ Johnson, Field Trip, Harlem
Vikram Vij, Vij’s, Vancouver
Jonathan Gushue, The Elora Mill, Elora
How to Build a Better Model: Hospitality 2.0
How can we utilize the lessons learned from the pandemic to shape better businesses and environments for our staff? Join us as we discuss these hot topics with experts in the field and keep people employed in hospitality.
Farm To Fork: Sustainable Innovation with Cammy Lockwood, First Generation Egg Farmer and Chef Matt Basile.
Sachin Obaid, Took Took, | Marketing for the New Age
Bea Stein | Keeping employees interested in Hospitality
Rupa Bhattacharya: Food Media | Toxic Stories
Paula Navarrete, Chef, San Francisco
Danielle Amos: Mindset for Better Leadership
Corey Mintz & Amanda Cohen | The Next Supper: The End of Restaurants as We Knew Them, and What Comes After
Jeanie Chunn + Amanda Cohen | The Tipping Dilema
Charles McDiarmid, The Wickaninnish Inn | Lessons from 25 years in Business
Nazmi G Kamal, Capilano University, with Marian Chung | Beating the Pandemic, One Bite at a Time: How the Gastronomy Sector in British Columbia is Forging Its Own Path Forward
Caitlin Corcoran - Creating a Safe Restaurant.
Anne McBride | What the Future holds for Chefs and Restaurants
Gastrodiplomacy: Food for Change
With an urgent need to consider diversity and inclusion in our model of hospitality, gastrodiplomacy allows us ways to use the power of food as a tool for better understanding and maintaining sustainability in food and farming systems.
Eden Hagos, Black Foodie
Ancestral Grains and Opportunities for Regional Farmers Abena Offeh-Gyimah, Adda Blooms.
Henrietta Lovell | Tea Time: Supporting Sustainability in Terroir
Farms to Grow | Social Gastronomy
Cooking Demonstrations
Here is where we add a hint of fun to our evening sessions as we engage with leading food chefs on cooking Canadian.
Monday, November 8th - 7:00 - 8:30 p.m. EST
Carmen Ingham, The Wickaninnish Inn, Tofino
with Emily DeSousa, The Seaside with Emily
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Tuesday, November 9th - 7:00 - 8:30 p.m. EST
Cooking Demo: #VQAatHome Live Chef Session: Terroir Edition | With Ricky Casipe & Olivia Simpson hosted by Magdalena Kaiser.
Thanks our partner, this exclusive event is free to attend by registering at this link.
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Wednesday, November 10th – 7:00 – 8:30 p.m. EST
Cooking Demo with Nick Benninger & Sydney Keedwell
Pathfinders: a young Indigenous chef and a hopeful ally learning to chart a culinary path through Taco Farm, a Feast On(R) certified restaurant.
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Monday, November 15th – 7:00 – 8:30 p.m. EST
Cooking with Restorative Seafood, with Thompsons Tran, Founder & Chef of Wooden Boat Food Company with Erika Bolliger, Ocean Wise
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Tuesday, November 16th – 7:00 – 8:30 p.m. EST
Brianne Nash, Nella Cucina, Food & Families
Kitchen Conversations
International food leaders discuss the challenges they have faced while maintaining their love for the industry.
Matt Stone & Jo Barrett, Environmental Sustainability in Kitchens. Hosted by Arlene Stein
Ivan Brehm, Nouri, Singapore
Mark Best, Sydney
Matt Stone & Jo Barrett, Melbourne
Emily DeSousa, Seafood Tourism
Two Ocean Wise Seafood Champions: Chef Shannon Boyle, from Shuck Shuck, BC & Chef Chris Velden, from the Flying Apron Inn and Cookery, NS with Emily De Sousa
