Food & Beverage

  • Can Creative Catering Align With Sustainability?

    experience sustainability

      Crafting the culinary experience for special events offers an interesting way to weave a theme through your conference or gathering. With our increasingly interconnected world, a culturally diverse menu is boundless allowing for a range of menu possibilities. Of course, there is also a sustainability focus to choose local but sometimes, especially for those of us in the Prairies, fresh and local do not always coincide. However, thinking sustainability while food costs escalate is a key factor in today’s…

  • Catering Menu Trends For Unique Experiences

    menu

      Every time I design a menu for a client, I treat it like I’m auditioning for American Idol. I need the initial menu and proposal to stand out, to be unique and exciting but also feel like our brand. An initial proposal to a client is often like a blind audition, if it’s a new client, and we want to make it past the initial auditions, to be invited to “Hollywood Week” ( the tasting) and then hopefully win…

  • Chef Q&A: Nandakishore Rangan, VCC

    chef rangan

      Originally from Bangalore, India, Nandakishore Rangan’s desire to become a chef was a combination of personal passion, cultural influences, and wanting to create and share delicious meals with others. He began his career at Taj Hotels, a chain of luxury hotels headquartered in Mumbai, India. During this time, he earned a diploma in hotel management. “This is where my thirst for cooking started and exposed me to different cultures and dishes. Additionally, it gave me the opportunity to foster…

  • Savouring Sustainable Food Practices

    food practices

      In the realm of event management, where experiences are crafted and memories made, sustainability has emerged as a critical focal point. As the world grapples with environmental challenges, the event industry is undergoing a transformative shift towards embracing sustainable practices. At the heart of this movement lies the concept of sustainable food, where conscious choices and innovative approaches are revolutionizing the way events cater to attendees’ appetites. In this article, we explore the intersection of food and sustainability within…

  • Catering Experiences that Delight

    food catering

      As the business landscape continues to evolve, corporate events and meetings are no longer limited to mundane affairs. In 2023, corporate catering is set to take a leap forward, embracing new trends that focus on creating unique and unforgettable culinary experiences. From sustainability to customization, and technology integration to global flavours, here are top catering trends shaping the corporate world. Sustainable Catering In an era of heightened environmental consciousness, sustainability has become a key consideration for corporate catering. Businesses…

  • Creating A Budget Friendly Food Menu

      Food and beverage offerings are key aspects of any event. As catering prices continue to rise, knowing how to be creative when putting together a menu will be increasingly important. While restrictions from the pandemic are behind us, lingering operational realities remain: greater labour costs (and labour shortages) and significant inflation on food. Though the pandemic may have caused a backlog of pent-up demand in the events industry, now that event planners and clients are able to resume planning…

  • What’s Hot in Food This Year

    food

      Whether a corporate event is small and intimate or large in scale, food and beverage always takes centre stage. Health, sustainability, zero-waste and innovation are driving creativity in restaurants and venue kitchens, leading to thoughtful and flavourful menu choices. Keeping up with changing tastes and trends is important for event planners to create a unique and memorable experience. The Unilever Food Solutions Future Menu Trends Report suggests that while people are looking for options that are healthy both for…

  • Chef Q&A: Patrick Turcot, Shaw Centre

      Shaw Centre executive chef Patrick Turcot found his passion for food and cooking when he was teenager and pursued his dream by graduating from the Institute of Tourism and Hospitality of Quebec. Chef Turcot started his career off joining the kitchen brigade at Fairmont Chateau Lake Louise, returning to work at the legendary Chateau Frontenac and sharing his culinary experience with students at Cégep Limoilou in Quebec City. Throughout his career, Turcot has received numerous awards and accolades and…

  • Best Practices to Reduce Event Food Waste

      Second Harvest works with thousands of food businesses from across the supply chain, and across the country, utilizing logistics and technology to reduce the amount of edible food going to waste. Our inclusive model ensures this healthy surplus food is redirected to thousands of charities and non-profits across the country, providing millions of Canadians experiencing food insecurity access to the nourishment they need. Through our work with the hospitality industry and specifically events teams, we have learned some best…

  • Chef Q&A: Duff Lampard, MTCC

    Mon Lapin

      When it comes to creating menus not typical of the North American convention scene, look no further than chef Duff Lampard. The executive chef of the Metro Toronto Convention Centre (MTCC) in Toronto has more than 20 years of experience in some of the most renowned hotels across Canada. He has also worked in London, England where he brought to life exciting menus for renowned clients such as Chanel Paris, The National Gallery and Sir Richard Branson. He took…

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