Conferences and Activities

Conferences Covering Trends & Innovation

A network of experts with varied backgrounds joins SIAL Canada each year to provide you with the most essential food-related information: issues in the industry, innovationtrends and market opportunities, changes in purchasing behaviours. Everything you need to know to grow your business in North America.
One of the best ways to keep abreast of the latest developments in the food industry!

 

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2019 Activities

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May 2019

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  • English
  • 10:15 - 3:45
  • La Cuisine #1049

Inspired to Taste Canada: Celebrated Cookbook Authors Present Local Recipes


Taste Canada and Dairy Farmers of Ontario will bring a selection of five of Canada’s finest cookbook authors and chefs to the SIAL Canada stage for a unique culinary pairing series. Each author will present a custom dish in collaboration with local Ontario cheesemakers and dairy processors who represent a sampling of the world-class agri-food quality and innovation Ontario is known for. These signature recipes showcase the authors’ cookbooks and feature some of Ontario’s finest local cheeses, butters, and farm-fresh dairy products alongside high-quality, local and sustainably produced Canadian agri-foods that combine our respect for local agriculture with the unique qualities of our regional terroir and diverse culinary traditions.

#TasteCanada #LoveCookbooks #OntarioDairy

  • English
  • 10:30 - 11:30
  • INSPIRE DRINK #471

Tea Tasting/Cupping [WORKSHOP]

15$
Birendra Perera, Marketing Director at Mlesna Group, Mlesna Group

The purpose of this workshop is to introduce the different types of tea (Camellia sinensis) to participants, allow them to taste and compare but most importantly learn how to discern quality and consistency through the cupping/tasting process. Participants will be taught how to perform a tea tasting, how to record tasting notes, and leave with a better understanding of how tea can be different from season to season and region to region based on terroir. All to make more informed, better purchasing decisions.

  • English
  • 12:00 - 1:00
  • INSPIRE DRINK #471

Tea and Cheese Pairing [WORKSHOP]

15$

The purpose of this workshop is to demonstrate how tea can be paired with different foods for a unique foodie experience in a similar way one might experience a wine and cheese tasting. Together, this session will present a few facts about the particular teas and cheeses which are to be paired. Discussion shall include where the tea or cheese comes from, what type it is, how or why it pairs with the particular or chosen tea, etc.

  • English
  • 1:30 - 2:30
  • INSPIRE DRINK #471

Bloody Caesars: Turn basic into a signature blockbuster! [WORKSHOP]

15$

Bloody Caesars is Canada’s national cocktail. How to leverage it’s fame to boost your sales and create an easy twist. SIAL Canada has it’s own twist on it with a Toronto based SIAL CAESAR, so can you! Indeed, you can now offer customers Vegan Bloody Ceasar, adapt a recipe with spirits and ingredients (say, with passion fruit and Mezcal!) that fits your institution angle and signature. This workshop is designed with those type of institutions in mind: - All restaurants, bars and event locations - Ideal for high volume - Institutions with strong angles (ethnic, vegan, etc)

  • English
  • 3:00 - 4:00
  • INSPIRE DRINK #471

Clear Ice Carving – Learn the basics of the ice trade [WORKSHOP]

15$

Learn how to make clear ice and carve yourself the basic shapes needed to make awesome looking cocktails for your bar and restaurant. Tools will be provided.

  • English
  • 10:30 - 11:30
  • INSPIRE DRINK #471

Tea and Chocolate Pairing [WORKSHOP]

15$

The purpose of this workshop is to present a tea tasting side by side with different types of chocolate to show how pairing like or opposing flavor profiles may work together for a delicious experience.  Together, this session will present facts about the chosen teas and chocolates including where they originate, what type it is, how or why each pair with the other, etc. 

  • English
  • 11:00 - 4:00
  • La Cuisine #1049

THE FOOD SCALE-UP’S PITCH COMPETITION


Are you an ambitious, growing, entrepreneur looking for ways to take your business to the next level? Do you require capital or industry expertise to assist you with your growth? This competition is for you!

  • English
  • 11:00 - 12:00
  • Cheese by SIAL #224

Discover Cheese from our Southern Neighbour – the U.S. of A.

15$

Only 30 seats available!

  • English
  • 12:00 - 1:00
  • INSPIRE DRINK #471

Coffeehouse Cocktails & Teahouse Tinctures [WORKSHOP]

15$

How to use tea and coffee to create non-alcoholic cocktails with high added and perceived value. Tannins of these popular hot drinks makes great candidate to replace spirits in order to serve well balanced drinks. This workshop is designed with those type of institutions in mind: - Well designed coffee program - No alcohol permit - Small or high volume

  • English
  • 1:00 - 2:00
  • Cheese by SIAL #224

La Dolce Vita – Wine and Cheese from Italy

15$

Only 30 seats available!

  • English
  • 1:30 - 2:30
  • INSPIRE DRINK #471

Stand out with smart garnishes: choosing the right straws and beverage in 2019 [WORKSHOP]

15$

How enhance the drink experience and visual at the era of Instagram and high competition. ● Plastic straws replacement ideas ● Garnishes that won’t go to waste ● How to cost them ● DIY garnishes programs ● The latest trends. SODAS OF THIS WORKSHOP PROVIDED BY JONES SODA CO.

  • English
  • 3:00 - 4:00
  • INSPIRE DRINK #471

Baby it’s cold inside: Pick the brain of canadian inventors behind UFrost, the quick freezing spirits machine [WORKSHOP]

15$

U-Frost is a young, cutting edge company that has developed a tool allowing you to freeze in second a ball of spirits. It’s cheap to operate, requires no electricity and has an incredible WOW factor to gain interest from influencers.  At this workshop, you will be able to test with the inventors different flavour combinations and have them turn into a cocktail you will be able to drink. All restaurants, bars and event locations - Ideal for higher end - Institutions that needs to reinvent themselves

  • English
  • 3:00 - 4:00
  • Cheese by SIAL #224

Made in Canada – Cow’s Milk Cheese

15$

Only 30 seats available!

  • English
  • 10:30 - 11:30
  • INSPIRE DRINK #471

Coffee Tasting/Cupping [WORKSHOP]

15$

The purpose of this workshop is to learn a bit about coffee and for participants to taste and compare different coffees but most importantly learn how to discern quality and consistency through the cupping/tasting process. Participants will be taught how to perform a coffee cupping, how to record tasting notes, and leave with a better understanding of how coffee can be different region to region and as a result of different processing and roasting styles. All to make more informed, better purchasing decisions.

  • English
  • 12:00 - 1:00
  • INSPIRE DRINK #471

Tea and Honey Pairing [WORKSHOP]

15$

The purpose of this workshop is to learn more about two products that are combined so frequently they have become second nature to many tea drinkers. Why and how the flavors can differ wildly will be explored along with how to turn a tea or honey experience into something much more. Tasting tea and honey, different varieties, discussing other ideas for use, etc.

  • English
  • 12:00 - 1:00
  • La Cuisine #1049

Chuck Hughes – Culinary Demonstration


Chuck Hughes, Chef and restauranteur, creator of My Kitchen Staples

Chuck Hughes is the co-owner and executive chef of Montreal hot-spots, Garde Manger and Le Bremner and is also the talented star of such Food Network Canada and Cooking Channel shows as Chuck’s Day Off, Chuck’s Week Off, Chuck’s Eat The Street and Chuck & Danny’s Road Trip. He has also produced two best-selling cook books, “Garde Manger” and “Chuck’s Day Off”.  Two years ago he launched a line of highly anticipated food products. My Kitchen Staples are delicious essential items that Chuck uses in both his restaurants and at home. All the staples are made by people he knows, trusts and gives credit for their quality. 

  • English
  • 13:30 - 14:30
  • INSPIRE DRINK #471

Sodas & Mocktail : the beverage revolution you want to be a part of and why [WORKSHOP]

15$

High quality craft sodas are by all accounts one of the main coming big thing in beverage. They are flavourful, cheap to make, everyone can enjoy them. We will be able to serve multiple type of sodas and create as many as we want from scratch using Soda Stream and a Beer Tap fridge fill with pre-made cocktail mix. We do not always want alcool. Nor the calories. New generation sodas are highly profitable for bars and restaurants as the main cost in cocktail are the spirits. New brands of non alcoholic liquids such as Seedlip are rising, numerous syrups, craft sodas, kombuchas and the like are now available. ● Large scale soda programs ● The “Dos and Dont’s” ● How to balance a drink with no alcool ● How to price a soda program ● The different contraptions to make bubbles

  • English
  • 10:15 - 11:00
  • La Cuisine #1049

INSPIRED TO TASTE CANADA: Abbey Sharp, The Mindful Glow Cookbook


Abbey Sharp, Creator of Abbey’s Kitchen

Abbey Sharp is a registered dietitian and the creator of the popular food blog, Abbey’s Kitchen. Abbey’s core philosophy is that a pleasurable relationship with food, your body, and yourself is the fundamental secret to good health.

  • English
  • 11:00 - 11:45
  • La Cuisine #1049

INSPIRED TO TASTE CANADA: Brad Long, Brad Long on Butter


Brad Long, Canadian chef and award-winning author

A renowned Canadian chef and award-winning author with a career spanning over 30 years, Brad Long is a pioneer in advocating ethical, local, organic, and sustainable practices from dirt to dish and a strong, vocal leader in the national food scene. Brad is currently chef and owner of Café Belong and Belong Catering.

  • English
  • 1:00 - 1:45
  • La Cuisine #1049

INSPIRED TO TASTE CANADA: Emily Richards, Best of Bridge Weekday Suppers


Emily Richards, Author and co-author of 6 cookbooks

Emily is a professional home economist, chef, and media spokesperson who enjoys culinary instruction to home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of six cookbooks which include topics from Italian cuisine and glycemic index diets.

  • English
  • 2:00 - 2:45
  • La Cuisine #1049

INSPIRED TO TASTE CANADA: Jeff Crump & Bettina Schormann, Earth To Table Every Day


Bettina Schormann, Co-author of Earth to Table & co-owner of the Earth to Table: Bread BarJeff Crump, Co-author of Earth to Table & co-owner of the Earth to Table: Bread Bar

A Canadian Slow Food pioneer, Jeff Crump is co-author of Earth To Table Every Day and has worked at a number of the world’s top restaurants, including Lumière, Chez Panisse and The Fat Duck. He is an executive of Pearle Hospitality and co-owner of Earth to Table: Bread Bar restaurants.

  • English
  • 3:00 - 3:45
  • La Cuisine #1049

INSPIRED TO TASTE CANADA: Tonia Wilson, Beer at My Table


Tonia Wilson, Author of Beer At My Table

Tonia is a chef, recipe developer, food stylist, Prud'homme beer sommelier, certified wine sommelier, and owner of BRÜ Mustard, a line of mustards inspired by beer.

2019 Experts

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Gail Gastelu

Owner/publisher of The Tea House Times and producer of Tea Course

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Jean-Sébastien Michel

Owner of Alambika and Distribution Jesemi

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Gurth Pretty

Master of the Cheese

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Chuck Hughes

Chef and restauranteur, creator of My Kitchen Staples

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Abbey Sharp

Creator of Abbey’s Kitchen

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Bettina Schormann

Co-author of Earth to Table & co-owner of the Earth to Table: Bread Bar

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Jeff Crump

Co-author of Earth to Table & co-owner of the Earth to Table: Bread Bar

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Emily Richards

Author and co-author of 6 cookbooks

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Brad Long

Canadian chef and award-winning author

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Tonia Wilson

Author of Beer At My Table

CONTACT US

Magalie Moreau

Marketing and Communication Director
SIAL Canada

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