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Terroir Symposium in Toronto, April 8th.

Wednesday, March 27th 2013

Everything we eat has a story. Food is the basis of our existence, but we can also craft narratives around it: stories of hunger and sharing, of bounty and blessing. The dishes we prepare embody the traditions and heritage of our cultures; the memories we create through the food we eat, help define us. Food reminds us where we come from and encourages us to go somewhere new.

For this edition of Terroir, our presenters will share stories of their most compelling food experiences, memories and inspirations.

05 Pictures of mushrooms

PROGRAM  2013

Master of Ceremonies:

Max Valiquette,  Marketing and Culture Expert; Media Personality; Public Speaker; Author; Managing Director, Strategy, Bensimon Byrne

 8:45AM – 5:30PM – Main Stage Presenters

This year we have an exciting list of local and international presenters who will share with you their stories about memories about their love of food.  Speakers will give 20 minutes presentation in the main room and they will be scheduled in one-hour segments.  This format will allow participants to come and go from our main stage presentations or sign up for a concurrent chef demonstration or workshop.

Opening Speaker: Peter Oliver, Oliver Bonacini Restaurants

Kate Krader, Food & Wine Magazine, New York, New York

Alison Fryer, The Cookbook Store, Toronto, Ontario

Nick Saul, CEO, Community Food Centers Canada

JP McMahon, Aniar Restaurant, Galway, Ireland 

CULTURE

Andrea Most, Associate Professor of English, American Literature & Jewish Studies, The University of Toronto

Trine Hanneman, Scandinavian Chef & Cookbook Author, Copenhagen, Denmark

Peter Tempelhoff, Executive Chef, The Collection by Liz McGrath, Cape Town, South Africa
Adam Mason, Winemaker, Mulderbosch, South Africa

TASTE

Anne Mendelson, Author, The Surprising Story of Milk through the Ages

Per-Anders & Lotta Jorgenson, Editors, FOOL Magazine, Malmo, Sweden
Magnus Nilsson, Executive Chef, Faviken, Jarpen, Sweden

MEMORY

Alessandro Porcelli, Founder & Director of Cook it Raw

Padraic Og Gallagher, Gallagher’s Boxty House, Dublin, Ireland
Kobe Desramaults, In de Wulf, Dranouter, Belgium

GROW(TH)

Gillian Files & Brent Preston, Farmers, The New Farm, Singhampton, Ontario
Joshna Maharaj, Chef & Activist, Toronto

Edward Pond, Food Photographer

GASTRONOMY

Trevor Gulliver, CEO, St. John, London, UK
Paul Rogalski, Executive Chef, Rouge, Calgary
Ingrid Fetell, Designer, The Aesthetics of Joy

Final Presentation

René Redzepi, Chef & Co-Owner, Noma, Copenhagen, Denmark

Click here for more information, tickets, etc… 

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