Supply Chain Challenges & Opportunities: A Chef’s Perspective

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, Foodservice 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 Women in Tourism & Hospitality conference.

Rosanna is well known in industry circles across Canada, representing the magazines at industry functions and has served 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, in 2016, Rosanna was bestowed with an Honorary degree – the Bachelor of Business Administration in Hospitality — from Toronto’s George Brown College.

Helming the kitchen at EPOCH Bar & Kitchen Terrace, Chef Jeff Crump, is a Canadian slow-food pioneer and founder of Earth to Table Organic Farm and Earth to Table Bread Bar. Crump has authored two cookbooks based on the ‘eat local’ concept. Earth to Table and Earth to Table Everyday.

The EPOCH Bar & Kitchen Terrace menu is a culinary homage to our Chef’s earth-to-table philosophy, and his roots in the UK Gastrobar scene from The Fat Duck and it pub the Hind’s Head. Thoughtfully-sourced ingredients and an emphasis on seasonality is of paramount importance to his menu concepts. Chef Crump’s is currently inspired by his multi-ethnic team and continues to cook with the seasons.

Kellen Crumb is Executive Chef of the Scotiabank Arena. That is inclusive of three restaurants, The Platinum Club, The Hot Stove Club and The Scotia Club, and 23 concession stands offering made from scratch cooking for 19,000 fans every event.
Chef Crumb’s culinary journey began at a young age as he grew up in a family that loved cooking and eating. After spending some time working in restaurants like Kelsey’s and The Book Shelf, Chef Crumb attended George Brown Chef School under the 2 year Culinary Management program. This lead to Kellen being hired as an Apprentice by Chef Brad Long to join MLSE shortly after graduating.
Kellen worked and staged in and under many of the city’s top restaurants and chefs, honing his craft across his career while still being a proud member of the MLSE Culinary Team. Chef Crumb was first given the reigns of an MLSE restaurant when he took over the Hot Stove Club in 2013. After 3 years, Kellen took over and Scotia Club (formerly Air Canada Club), and then finally stepped up to oversee the multi-million dollar food & beverage operation at Scotiabank Arena.