Marraine et Parrain de l’événement
Chief Cook – MILDRED’S Temple Kitchen
Donna Dooher, has spent more than 20 years pursuing a passion for food and its creation. She has been creating memorable experiences at the Mildred Pierce Restaurant, Avant Gout Catering, and the Cookworks for more than 10 years. The Cookworks Cooking School, has been leading the culinary instruction scene in Toronto since 1998. Armed with impeccable standards, she is a highly respected chef and advocate within the culinary world, with a network of chefs and suppliers that stretches across the country.
A successful entrepreneur, Donna is also a frequent representative at food industry events, requested by such icons as Julia Child and Williams-Sonoma and has been featured on CBC’s Venture, Air Canada’s on-board Toronto profile, and in numerous national magazine and newspaper articles. She has strong instincts about the future of the culinary arts and the energy to realize her vision of a return to the simple joys of the kitchen.
Consul général de France à Toronto
Depuis août 2015, M. Trouyet assure les fonctions de Consul général de France à Toronto, avec compétence pour les Provinces de l’Ontario et du Manitoba.
Diplomate depuis bientôt quinze ans, Marc Trouyet était précédemment responsable de la politique d’aide au développement de la France dans le domaine de la gouvernance. Dans ce cadre, il a supervisé des projets et des missions d’expertise dans les domaines suivants : sortie de crise et Etat de droit ; réforme de l’Etat et gouvernances locales ; gouvernance financière ; migration et développement.
Il a également assumé les fonctions de numéro deux de l’Ambassade de France en Australie pendant quatre années. Représentant permanent adjoint auprès des Nations Unies à Rome, il y a suivi les dossiers humanitaires d’urgence du Programme Alimentaire Mondial (PAM), les programmes de soutien aux petits agriculteurs pauvres du Fonds International de Développement Agricole (FIDA), et la réforme de l’Organisation pour l’Agriculture et l’Alimentation (FAO). Il avait précédemment été en charge des questions de développement durable au sein de la direction des Nations Unies. Avant cela, il a traité de divers programmes de modernisations des services consulaires.
Membres du jury
Founder and President – Canadian Women in Food
Cheryl Appleton is an accomplished food industry executive, and a respected builder of partnerships and strategic alliances. Cheryl founded Canadian Women in Food (CWIF) in 2014, as a national association to help amplify the voices of female food entrepreneurs, and to promote a more inclusive space for all women in food.
Named in 2016 by The Huffington Post as one of “10 Women Changing the Canadian Food Industry”, Cheryl’s leadership has helped to promote women-owned businesses; cultivating the positive energy that comes from women supporting women; and stirred up the spirit of female food entrepreneurs by creating opportunities for economic growth.
Cheryl is also grateful that CWIF has been nourished by the passion, inspiration, and expertise of many within the food industry and the association reflects their aspirations to ensure a sustainable future for female food entrepreneurs in Canada.”
Executive Chef – Art Gallery of Ontario
With more than 20 years of culinary experience, Renee has worked at some of the city’s premier dining establishments including Jamie Kennedy ROM, The Drake Hotel and again with Jamie Kennedy at The Wine Bar where she was Pastry Chef for 5 years.
Renee believes strongly in supporting the local community through various culinary fundraisers the likes which include Food for Action for Action Against Hunger, The Stop Night Market and Eat to the Beat.
As Executive Chef at the Art Gallery of Ontario Renee leads a dedicated culinary team of more 60 people strong producing an exciting culinary program; together the culinary team collaborate to create menus inspired by the seasons, art and global culture which surround them in the heart of the city.
Réalisateur et chroniqueur à Radio-Canada
Jonathan Bouchard est originaire de Montréal. Né d’une mère d’origine italienne et d’un père Québecois, qui a jadis été propriétaire d’une boucherie, il a grandi dans une famille où la nourriture a toujours occupé une place de choix.
Dès son enfance, il prêtait main forte à sa mère dans la cuisine. Il accompagnait son père à sa boucherie les fins de semaine. Il portait aussi beaucoup d’attention aux plats cuisinés par sa nonna et et aussi de sa grand-mère.
Jonathan a étudié en arts et lettres au Conservatoire Lassalle, de Montréal, Il aussi un diplômé du programme de communications – profil journalisme de l’Université du Québec à Montréal.
Il s’installe en Ontario en 2005 où il travaille notamment pour Le métropolitain et le Groupe média TFO. Après une exploration de l’univers du marketing et des communications, Jonathan effectue un retour dans les médias, à Radio-Canada en 2013.
Jonathan est réalisateur de l’émission Y a pas deux matins pareils d’ICI Radio-Canada Première, à Toronto.
Depuis 2014, il présente sa chronique Les Bouchardises. Chaque semaine, Jonathan partage des recettes, décortique des tendances et part à la rencontre d’artisans et artisanes du domaine culinaire pour communiquer le plaisir de bien manger. Jonathan a également collaboré à des épisodes de l’émission Sel et diesel, diffusée sur Unis TV
Editor and publisher – Kostuch Media
Rosanna Caira is the editor and publisher of Kostuch Media overseeing its varied portfolio of print, digital and events products. In her capacity as editor of Canada’s two leading hospitality publications, Food service and Hospitality and Hotelier magazines, Rosanna directs the editorial and graphic content of both publications, and is responsible for the editorial vision of the magazines and its many digital products.
In addition to her editorial duties, Rosanna also serves as publisher, directing the strategic development of the Sales and Marketing, Production and Circulation departments. She is also responsible for the company’s many events, ranging from the Icons & Innovators, to the Pinnacle Awards and the newly launched Women in Tourism & Hospitality conference.
Rosanna is well known in industry circles across Canada, representing the magazines at industry functions and serving on various Boards and committees. These include the Canadian Hospitality Foundation, the Ontario Hostelry Institute, and the Canadian Business Press. Rosanna is a recipient of the Ontario Hostelry Institute’s Gold Award in the media category, and has served on the Board of Directors of the American-based International Food Editors’ Council. In September 2006, the Italian Chamber of Commerce named Rosanna one of the 32 most successful business women in Canada of Italian Origin. And, last year, Rosanna was bestowed with an Honorary degree –the Bachelor of Business Administration in Hospitality—from Toronto’s George Brown College.
Chef & Owner – Roselle Pâtisserie
Stephanie is a graduate of the George Brown College Baking & Pastry Arts program in 2011. During her time at GBC, she was consistently on the Dean’s List, was nominated as Class Valedictorian, won two gold medals at the Barry Callebaut Intercollegiate Chocolate Competition, and was part of the pilot program for the Post-Graduate French Pastry Program with Chef Christophe Measson. .
Upon graduation, she spent some formative years of her career working in 3*** Michelin establishments in Europe & Asia, most notably at Restaurant Jacques & Regis Marcon and L’Atelier de Joel Robuchon.
In 2015, she moved back to her hometown of Toronto to open a pastry shop called Roselle Desserts. The shop has been celebrated in such esteemed publications as The Toronto Star, The Globe & Mail, The New York Times, Canada’s 100 Best, and Bon Appetit magazine. Her business has been a grant winner from the City of Toronto ($5,000) and the ADP Small Business Grant ($10,000). She was a runner up in the Ignite Capital Grant Competition in the Women Entrepreneur Category in 2016. In 2016, Stephanie was awarded Top 30 Under 30 by the prestigious Ontario Hostelry Institute.
Currently she is a highly-rated teacher in Baking Arts in the Continuing Education program at George Brown College and uses her skills as a pastry chef and entrepreneur to do good for the community around her.
Chef & Owner – Batifole Restaurant
Cooking since he was 14, the 44-year-old Geffroy spent years managing kitchens in Nyons and Rhone before moving to Toronto six years ago after falling in love with the city during a visit here with a friend. “It’s a big city but every neighbourhood is like a little village where people know each other,” he says. When he arrived he was sous chef to Didier Leory at his restaurant, Didier, and after that spent three years cooking with Jean-Jacques Texier, the original owner of Batifole, before becoming the head chef at Papillon on Front. When Texier decided to sell his baby, Geffroy took the opportunity and has been running Batifole since October 2013.
President and CEO – Restaurants Canada
Shanna Munro is president and CEO of Restaurants Canada whose advocacy efforts provide a platform for the voices of restaurant owners and foodservice operators to be heard.
With a career in the foodservice industry that spans more than 25 years, Shanna has earned a reputation as a dynamic visionary. She won’t hesitate to agitate the status quo to bring the strategic transformations required to gain competitive advantage and secure long-term sustainable growth. She excels at providing financial and strategic guidance to diverse business concerns, engineering economic models, and orchestrating brand plans that impart energy and focus throughout the organization. Dead set on the target, she delivers with passion and resolve.
Shanna brings her talent and stamina to Restaurants Canada, uniting the supply chain for an industry that generates more than $89 billion a year in economic activity, employs 1.2 million Canadians, and serves more than 22 million customers every day. One of Restaurants Canada’s most value-added annual initiatives is the RC Show, a state-of-the-art forum where foodservice operators explore innovative equipment and products, menu ideations, and leading-edge trends: an industry must!
Head of Beer Education – Labatt Breweries of Canada
Michelle is the Head of Education at Labatt Breweries of Canada. She is responsible for leading a culture of beer education and appreciation through the brewery’s people and diverse portfolio of brands, which includes Goose Island Beer Co., Stanley Park Brewery, Mill Street Brewery, Stella Artois and Budweiser.
A Certified Cicerone®, MBAA Beer Steward, and Recognized BJCP Beer Judge, Michelle holds a professional level of knowledge related to ingredients, brewing process, beer styles, tasting and evaluation, and pairing food with beer.
With a Bachelor of Commerce degree in Hospitality & Tourism Management from Ryerson University, Michelle developed her foundational knowledge in beer, wine, and spirits in the restaurant industry. Aspiring to make a greater impact and contribute to the beer community, Michelle pursued her Cicerone certification in 2013, becoming one of the first females in Canada to achieve the accreditation, and the first Certified Cicerone employed by Labatt. A fierce champion of beer education, she has coached Labatt employees to achieve various levels of Cicerone certification. There are now 21 Certified Cicerones at Labatt, more than any other Canadian brewer.
Michelle’s expertise on beer and food pairing has been featured on Global News, CTV Morning Live, 680 News, the Globe & Mail, and Fashion Magazine. With insights from Google indicating that Canada searches more about beer than any other country in the world, Michelle holds an important role in supporting the growth of the overall beer category by educating Canadians to beer better every day.