We are looking for 10 chefs/culinary teams who are passionate about minimizing food waste and are up to the challenge of creating a unique dish out of ingredients that would have otherwise been TRASHED.
Execute “Trashed at Terroir” zero-waste lunch program at the 2019 Terroir Symposium, including the opportunity to introduce your dish and the ingredients that you have rescued from the trash on the Main Stage
Trashed at Terroir will feature dishes created from unexpected ingredients, ingredients that are often considered trash, served up by renowned culinary teams who are currently implementing food waste practices of their own.
We are also proud to announce a partnership with Second Harvest and FoodRescue.ca who will help us bring our zero food waste initiative full circle by helping us donate any leftover food items to those in need.
Monday, May 6th, 2019 11AM - 2PM
The Carlu, 444 Yonge Street, Toronto
800 3oz portions.
You will be compensated $500, as well as access to $100 worth of Ontario ingredients supplied by 100KM Foods.
Kitchen prep space is generously being provided by George Brown College for out-of-town teams on May 4th & 5th. If you are interested, please contact Landon Logie at email@example.com.
Plate ware will be provided, if requested.
You will be required to staff your restaurant station at the event.
A recipe and photograph of your dish must be submitted by April 1st, 2019.
You will receive 2 registrations to attend Terroir to cook, an additional 2 registrations for members of your team to attend as delegates, as well as 2 invitations to attend the VIP Rural Retreat on May 7th in The Kawarthas.
You and your restaurant will be featured on terroirsymposium.com, in social media campaigns and included in an e-recipe book that will be distributed to delegates post-event.
Submit your interest to participate in the luncheon, along with your rescue ingredient no later than December 31, 2018 to firstname.lastname@example.org. All entrants will be reviewed and chosen submissions will be informed the week of January 14th, 2019.
The final menu for luncheon will be curated by the CTA team and will ensure there are vegetarian and gluten-free options.