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Our Partners

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.


The FCCCO is a prestigious non-profit organization under the aegis of Chambre de Commerce et d’industrie (CCI) France International. FCCCO has been established with a vision to enhance the ability of its members to make a significant contribution to the economic, cultural and social fabric of France and Canada.

The FCCCO premium ecosystem provides unparalleled business & social benefits for organizations & individuals with high potential of bilateral business between Canada and France; thereby leveraging CETA-the free trade agreement recently signed between Canada and Europe.


In the world of food, the Bocuse d’Or is the equivalent to the Olympics, bringing together 24 of the best chefs from around the globe to compete in what is described as the most demanding international cooking competition. Created by Paul Bocuse in 1987, the five-and-a-half-hour culinary battle is known to demand the highest standards of excellence, two years of training and a solid team to impress the Michelin star judges.

We believe that competing at the World Cup of cookery talents is a team effort! As of January 2019, Bocuse d’Or Canada is thrilled to be an independent not-for-profit organization with a new Board of Director and advisors that are amongst the top names in food from coast to coast. Chef Samuel Sirois from ITHQ in Montreal, will lead Team Canada for the next two years as he and his team train to win a golden ticket to Lyon 2021! The biennial event is a unique chance to showcase techniques and food mastery but also an opportunity to shine the spotlight on local flavours by incorporating them into the competition’s dishes that will be seen and tasted by the cream-of-the-crop on the world stage.


Driven by the vision of Alain Ducasse, DUCASSE Education contributes to the transmission of our French know-how in culinary and pastry arts.Today, DUCASSE Education is leading global network of schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards, forged through decades of practice and experience.

DUCASSE Education passes on the highest culinary and pastry industry standards with its comprehensive hands-on training programs, that emphasize practical learning of techniques with precision, innovation, and rigorous skills-based methodology.


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.


The Ambassador of Premium Brands
Charton-Hobbs, in addition to being one of the longest standing wine and spirit agencies in Canada, is also one of the largest privately owned national sales and marketing companies committed to delivering premium beverage alcohol experience to the Canadian consumers.
Charton-Hobbs products can be found from upscale casual restaurant chains to fine dining establishments, from gastropubs and trendy bars to night clubs.