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The Consulate General of France in Toronto warmly thanks all the partners of this event.
The Ted Rogers School of Hospitality and Tourism Management offers an integrated and balanced program of applied education for the development of future managers and leaders in the Canadian and International hospitality and tourism industries. In the early 1950s, Ryerson introduced the first hospitality program in Canada. Today, Ryerson is still recognized for its innovative, responsive programming in hospitality and tourism management.
Nowhere else in the world of culinary arts will you find such a concentration of talent, competitive rivalry and exquisite cookery than at the ‘Bocuse d’Or’. This is the most prestigious culinary competition in the world, a showcase for the talents of chefs who represent twenty four countries in an intense, highly charged and extremely noisy atmosphere. The competition takes place over two days in conjunction with SIRHA, the International Hotel Catering & Food Trade Exhibition and attracts over 160,000 visitors from around the world.e restaurant.
A new team is in place! The chef, Samuel Sirois from ITHQ in Montreal, is the winner of the Bocuse d’Or Canada competition (Restaurant Canada Show 2019). He will lead the Canadian team at the Americas selection competition in Mexico on the road to securing a spot in the final competition in Lyon, France in January 2021.
Restaurants Canada (formerly CRFA) is a national, not-for-profit association representing a community of 30,000+ foodservice professionals. Restaurant Canada delivers exclusive content, research, savings, government relations and events to fuel their success and improve their bottom line.
Canadian Women in Food was founded 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. The organization has been nourished by the passion, inspiration, and expertise of many within the food industry and reflects their aspirations to ensure a sustainable future for female food entrepreneurs in Canada.
Canadian Women in Food is challenging the ways the food industry may be minimizing funding needs for women-owned businesses and potentially limiting the pathways to innovation and future success.
Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection.
It all started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favourite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s. Today, Rougié can be found in palaces, great restaurants, luxury boutiques and airlines in 120 countries on five continents. With such an experience, Rougié has passed its expertise in Quebec in 2005 by producing highest quality foie gras and mulard duck specialties in the Eastern Townships with family and artisanal farms. For 14 years, the Rougié farm of Quebec is the culinary reference for the greatest Canadian chefs.