Below is the 2007 Ethnic and Specialty Food Expo Key Industry Panel Discussion.
 
Key Industry Panel Discussion
Sunday

 

Appetizer : Gourmet Flavour Trends in Canadian Culinary Arena - A Chef's perspective

Hosted by : The Escoffier Society of Toronto (Toronto Chapter of the Canadian Culinary Federation)

Moderator: Chef Suman Roy

Entree: The Culinary Culture of Canada (specially Toronto) has evolved exponentially over the last few decades. In the Food business, we do consider Toronto to be a Mecca of Cuisines. The way I like to put it: "Close your eyes in front of a World Cuisine map, point towards any cuisine, and you will find a restaurant of that cuisine somewhere in Toronto." Isn't that facinating?

The out burst of Ethnic Cuisines and Diverse Culture has posed a Challenge in front of the Culinary Industry - Keeping up with the Trends on a Daily basis.

Dessert: At this Discussion Panel, we have selected Chefs from all walks of our Industry : Hotels & Restaurants, Contract Food Services, Culinary Schools, Food Distributors as well as Food Producers. These 5 Escoffier Chefs bring with them a galaxy of experience from across the World and World Cuisines. We will hear from the "Chef's" mouth, their challenges, their solutions, the flavour trends affecting Toronto, The forecast of our Industry - as far as the Culinary profile is concerned.

2:30 pm - 3:30 pm
   

Representing Contract Food Services - Chef Suman Roy

Chef Suman Roy grew up understanding that the combination of family and home cooking is the essence of good life. Chef Suman is a Consultant for Tanka Mantra, TM Hospitality Restaurant & Food Consultancy.  Chef Suman continues to teach and learn as the days roll by, as his Culinary Hunger will never cease. “I will teach and learn till my last breath.”
 

Representing Hotels - Chef Tony Fernandes

Chef Tony Fernandes has trained and led his cooks and chefs to various culinary competitions in the UAE and Canada.  He has also won over 40 medals including the CCFCC sanctioned Culinary Salon of Toronto organized by the Escoffier Society of Toronto.
 

Representing Culinary Schools - Chef Sam Glass

Chef Sam Glass is certified as a Certified Executive Chef, Certified Culinary Educator and Certified Culinary Administrator through the American Culinary Federation, and is also a certified TrainCan Sanitation instructor.
 

Representing Food Producers - Chef Tim Belanger

Chef Tim Belanger is a Divisional Chef and a Culinary Trainer at Unilever Foodsolutions. He was just elected as the President of the renowned Escoffier Society, a non-profit organization dedicated to the promotion of professional chefs and cooks in the Greater Toronto Area. He is a member of the CCFCC (Canadian Culinary Federation), the ACF, chairing and judging the Knorr Junior CCFCC Culinary Challenge as well as co-chairing the Next Great Chef. 
 

Representing Food Distributors - Chef David Evans

Chef David Evans joined the Gordon Food Service family as the Corporate Chef.  A consultant to the independent restauranteur as well as major chains, providing market data information, creative and unique culinary creations through product development and menu assistance.