CRFA Show

Exhibitor award winners and a culinary champion among highlights of CRFA Show

2012-03-26T11:53:00.002-04:00

In addition to attracting thousands of industry professionals to network and see new products, services and trends, the CRFA Show awarded exhibitor excellence and crowned a new culinary champion. Held March 4-6 in Toronto, the CRFA Show is the biggest event of the year for Canada’s $63-billion restaurant industry:

12,000 visitors
More than 1,200 exhibit booths
5 exhibitor awards
1 winner among 16 chefs in the Discovered Culinary Competition
5 high-level industry executive panelists and Keynote Speaker Ron MacLean at the Breakfast with Champions
32 educational seminars
6 chef demos
12 VIP government visitors
1 Stanley Cup
Industry Night Out featuring debut of “I am a Restaurant” film

Awarding exhibitor excellence
The CRFA Show awarded Bunn-O-Matic Corporation of Canada with the loyalty award, recognizing its 50 years at the show.
Four exhibitors won best booth awards: Gala Bakery for best small booth, Rational for best traffic-building booth, Embassy of Mexico Agricultural office for best large booth and Delicious World Corp for best first-year exhibitor.

“The entire restaurant and hospitality community came together to make this the most exciting CRFA Show ever,” says CRFA President and CEO Garth Whyte. “There were more opportunities than ever to do business, network and learn about the latest trends and innovation in Canada’s dynamic restaurant industry.”

Culinary champion crowned
Chef Brianne Nash won the Discovered Culinary Competition, beating out 15 finalists chosen over four months of preliminary competitions that involved more than 50 competitors and 23 judges. Chef Nash will take time off work at Saucy restaurant in Mississauga to enjoy her grand prize – a trip to Spain to train in the kitchen of Casa Gerardo, a Michelin-star restaurant.

Government VIPs tour the show
The Canadian Restaurant and Foodservices Association was pleased to welcome several special visitors to the show:

Mexican Ambassador Francisco J. Barrio-Terrazas
Mexican Agriculture Minister Counsellor Ernesto Maldonado
Illinois Governor Pat Quinn
Federal Minister of State for Small Business and Tourism Maxime Bernier
Provincial Minister of Training, Colleges and Universities Glen Murray
MP Michelle Rempel
MP Blake Richards
Toronto City Councillor Doug Ford
Senator Frank Mahovlich
New Zealand High Commissioner Andrew Needs
New Zealand Trade Commissioner Melissa Trochon
U.S. Consul General Kevin Johnson

Giving back to the community
The Stanley Cup toured the show on March 5, giving fans a photo opportunity in exchange for donations to Friends of We Care, which assists Canadian children with physical disabilities.

Second Harvest collected 22,622 pounds of food from CRFA Show exhibitors, including fresh fruit and vegetables, canned goods and sauces, fruit juice, crackers and snack foods, breads, fresh salad and dips, meat and cheese.

The 2013 CRFA Show will return to Toronto’s Direct Energy Centre on March 3-5, 2013.

The CRFA Show is owned and operated by the Canadian Restaurant and Foodservices Association, one of the country’s leading business associations with more than 30,000 members. Proceeds from the shows are directed to CRFA’s advocacy, research and member services in support of a growing and prosperous Canadian restaurant industry.

Chef Brianne Nash wins the 2012 Discovered Culinary Competition

2012-03-26T11:52:00.002-04:00

Brianne Nash, head chef at Saucy restaurant in Mississauga, won the 2012 Discovered Culinary Competition at the Canadian Restaurant and Foodservices Association (CRFA) Show in Toronto. The Discovered Culinary Competition features Canada’s up-and-coming culinary stars competing against the clock in a mystery box challenge.
Chef Nash was eliminated in round 8 of the preliminaries, but later became one of two fan favourites eligible to compete in the semi-finals after receiving the most votes on the competition’s Facebook page.

The grand prize is the opportunity of a lifetime for Chef Nash: an all-expenses-paid trip to spend a week cooking at Casa Gerardo, a Michelin-star restaurant in northern Spain.

About Chef Nash
Born and raised in Mississauga, Chef Nash studied at Humber College in the culinary apprentice program, graduating in 2009. Her apprenticeship placement led to a full-time job at Saucy restaurant where she has worked ever since. Two trips to Europe, one as part of her Humber program, convinced her that food and flavour would remain her career path.
“The Discovered Culinary Competition has opened my eyes to future career ideas,” said Chef Nash. “It’s made me take risks. I’m ready to keep climbing this ladder I’ve been building.”

Mystery box ingredients
The ingredients the chefs were required to use in each dish were revealed only when they opened the mystery box on the cooking stage. With the clock ticking, they had only a few seconds to come up with a recipe that would "wow" the judges.

Appetizer round ingredients: Blood orange, Camembert, prosciutto and white wine.
Nash wrapped the prosciutto around asparagus and stuffed it with the Camembert cheese, then served it with a blood orange and white wine butter sauce.

Entrée round ingredients: Cilantro, flat iron steak, fresh corn and instant coffee.
Nash rubbed instant coffee and grainy mustard into the flat iron steak and created a boiled corn salsa with cilantro, red onion, green pepper, vinegar, salt, pepper and fresh garlic. To go alongside, she made a hash with caramelized onions, potatoes and prosciutto, and added poached asparagus with butter, salt and pepper.

Dessert round ingredients: Buttermilk, dried apricots, ground clove and mint.
Chef Nash pureed buttermilk with boiled apricots, strawberries, honey and a pinch of the ground cloves. She marinated strawberries, blueberries and sliced dried apricots with honey and ground cloves, and served the whole dessert with a whipped mint and honey cream.

Other finalists and judges
Other competitors in the final round were Dan Craig, chef at Ebo at the Delta in Burnaby, BC; William Serre, cook at Acadia Restaurant in Toronto; and Alejandro Winzer, chef at Ristorante Verdicchio in Sudbury.

The final judging panel included Donna Dooher, executive chef/proprietor at Mildred’s Temple Kitchen in Toronto; Jamie Drummond, sommelier and senior editor at GoodFoodRevolution.com in Toronto; and Eric B. LeVine, a New York chef, caterer and cookbook author.

For a complete list of competitors and winners, as well as photos, go to www.discoveredchefs.ca. The competition is sponsored by Discover and presented by Nella Cucina and the CRFA Show.

Vote now for your favourite chef!

2012-02-24T13:42:00.004-05:00

The Discovered Culinary Competition is finishing up its preliminary series of competitions. Twelve winning chefs will join two chefs from our sister show, the BC Foodservice Expo, and we need two more chefs for the semi-finals. You can choose who makes it there by voting for your favourite chef - click here to vote. The two chefs with the most votes by March 1 will compete in the semi-finals at the CRFA Show.

George Riedel brings a special seminar - and his wineglasses - to the CRFA Show

2012-02-13T18:00:00.001-05:00

Georg Riedel, a 10th generation glassmaker and CEO of Riedel Glassworks in Austria, will conduct a special seminar on how the shape of the bowl affects the taste of the wine. Riedel wine glasses are considered the best glasses in the world to help connoisseurs experience wine.

The Riedel tasting is a paid session ($40) with limited seating on Sunday, March 4. Those interested should be sure to include this seminar when registering. All attendees will be given a tasting set and a special price on Riedel restaurant lines.

If you appreciate wines and want to learn how to enjoy them even more, then you won't want to miss this fascinating seminar!

Fridge Whisperer: Hogtown’s Rachel Ray…

2012-02-10T14:35:00.000-05:00

National food writer, Deborah A. Rankine, has covered the food scene in Canada for the past 15 years. As her alter ego, “Chef Deb,” Rankine captains the catering kitchen at http://www.culinarycaravan.com/. Her culinary world travels provide inspiration for her ethnic-themed cooking classes she teaches at professional cooking schools throughout Toronto’s GTA and beyond. Chef Deb was brave enough to compete in round 9 of the Discovered Culinary Competition, and talented enough to write this fabulous article about it. Find out more about Deb Rankine at http://www.thefridgewhisperer.com/.

It was with good reason I didn’t tell many about my sojourn into Iron Chefland last Monday night at Toronto’s Nella Cucina. I knew I’d be out of the running after the first round.
I wasn’t wrong.

Four chefs, three timed black box challenges, one round-9 winner moved forward to the semi-finals/finals at the Discovered Culinary Competition being held during the CRFA Show, March 4 – 6, 2012 at the Direct Energy Centre in Toronto.
Chef Bruno Elsier — executive chef at the Toronto French School — won the night (see Chef in action). And rightly so. This guy was firing on all cylinders. I should know, I shared a station with him.

A force to be reckoned with in front of and behind the line, Elsier moved through each course with practiced finesse, hardly breaking a sweat, his plates dressed, wiped and ready for the judges with minutes to spare. It was an honour to meet him and a joy to watch the judges critique his beautifully presented, multi-flavoured dishes.
The four-month-long Discovered Culinary Competition aims to bring out the best of Canada’s yet-to-be-discovered culinary phenoms; the payday for the winner, an all-expenses-paid trip to Spain for a week’s worth of cooking at a Michelin-star restaurant.
In addition to Chef Elsier, I had the pleasure of cooking with Claudio Giganti, chef/owner of Giganti Event Planning and Catering in Grimsby, and the oh-so-lovely and generous Jorge Delarosa, first cook at Torito Tapas Bar in Toronto’s Kensington Market neighbourhood.

Monday night’s judging panel consisted of Hogtown’s best: chef Matt Blondin from Acadia; executive chef Daniel Mezzolo from Gusto 101; and executive chef Luca Stracquadanio, executive chef at La Bettola di Terroni/Osteria Ciceri e Tria.
The black box of mystery ingredients for the starter round comprised raw, shell-on shrimp, dried kaffir lime leaves, Roma tomatoes and, of all things, corn chips. As I searched the pantry for other flavours to marry with the must-use ingredients I changed my mind five times. And lost valuable minutes. I spied a tub of Thai green curry paste and the decision was made.

The only good decision I made about that dish.

Surely the culinary gods know why I chose heavy cream and butter in favour of coconut milk and fish sauce to go with the dried rice vermicelli I used at the base for this appetizer. All I do know is that I was totally out of my element.
And that makes total sense.

Last Monday night I was the Rachel Ray in a sea of Iron Chefs. All these guys worked the line day in and day out. And then there’s me, your humble neighbourhood Fridge Whisperer, in her little homey test kitchen working out sixth-draft kinks to perfect one recipe. No sweat, no elevated blood pressure. Just me, humming away in my happy place.
I was so relived when they lifted the lid to reveal my pitiful-looking plate. Three sad little Thai curried pan-fried shrimps wobbling atop a mass of over-cooked, over-sauced rice noodles, apexed with brown butter corn chip breadcrumbs.

The judges were too kind in their critique of my dish. All agreed that the shrimp were perfectly cooked but that I should have done the whole thing as a cold starter. Too right they were! And I would have come to that conclusion on my own, in my own test kitchen, likely by the fourth or fifth draft of the recipe.

It’s easy to decide what to make from the black box ingredients when you’re sitting in the audience with a cold beer in your hand. And I was for the second round; lamb chops, niçoise olives, Israeli couscous and eggplant.

MOROCCAN! I screamed inside my head; I’d spied a jar of preserved lemons in the pantry.
I try to channel my inner thoughts Jorge’s way, MAKE A KILLER LAMB TAJINE! THEY’VE GOT PRESERVED LEMONS! GO-TO-THE-PANTRY!

Apparently my telepathic skill set is on par with my timed creative whimsy. The preserved lemons went untouched by all the chefs.

I know! When the pressure’s off it’s so easy to come up with the most perfect recipe.
Alas, my darling Jorge was eliminated though I thought his plate looked stunning.
Chef Elsier’s offering was magnificent, of course. As he told me previously, this wasn’t his first rodeo. He competes in cooking competitions a few times every year. For the fun of it!

Elsier’s passion for food and cooking comes through on the plate, his garlic-rosemary infused grilled lamb chops set atop fennel studded couscous, grilled eggplant, roasted tomatoes and panned-to-perfection mushrooms a symphony of colour and, no doubt, flavour. A flourish of julienne niçoise to finish.

With the third round, dessert, Elsier won the night, his balsamic-basil macerated sliced strawberry tower set gently on a pillow of soft pastry cream fashioned using mascarpone, vanilla and buttermilk wowed all three judges. Bravo, Chef Elsier!

To give you an idea of the caliber of talent that came before, here’s the list of winners from previous Discovered Culinary Competition rounds:
Round 1: Chef Arron Carley of Volos restaurant, Toronto
Round 2: Chef Trish Gill of Beast restaurant, Toronto
Round 3: Chef William Tolentino of Celestin restaurant, Toronto
Round 4: Chef John Koplimae of the Drake Hotel, Toronto
Round 5: Chef Alejandro Winzer of Ristorante Verdicchio, Sudbury
Round 6: Chef Glenn Sheridan of Le Bon Marché, North Bay
Round 7: Chef George Tyminski of Annona restaurant, Park Hyatt Hotel, Toronto
Round 8: Chef Mitchell Lamb of Stone House in Burlington and the Lake House in Vineland,

For me? I’m thrilled to have been given the opportunity to compete.
I’m equally thrilled to continue to be Hogtown’s own Rachel Ray.

Have Breakfast with Champions - and Ron MacLean!

2012-02-09T11:19:00.000-05:00

Ron MacLean of Hockey Night in Canada will be the keynote speaker at the new Breakfast with Champions event at the CRFA Show, March 6 from 8 – 10 a.m. at the Direct Energy Centre, Toronto. This inaugural event brings together restaurant and hospitality industry professionals for a morning of inspiration and networking.

In addition to MacLean, several well-known industry leaders are in the starting lineup and will share their insights panel-style, with business lessons for real-life situations:

Mark Pacinda, President and CEO of Boston Pizza International
Donna Dooher, President of the Mildred Pierce Group
John Betts, President of McDonald’s Restaurants of Canada
Kevin Friesen, Chief Operating Officer of Scores Rotisserie, Imvescor Restaurant Group
Warren Erhart, President and CEO of White Spot Hospitality

Sportscaster Ron MacLean has won ten Gemini awards for broadcasting and is best known for being the host of Hockey Night in Canada on CBC. He co-wrote the new book Cornered with Kirstie McLellan Day. Ron’s quick wit, thoughtful insights and humorous, engaging style will entertain and inspire.

This is a ticketed event with limited seating. Registration (trade only) is now open at http://www.crfashow.ca/.

This year's CRFA Show has so much to see and do!

2012-02-07T17:10:00.002-05:00

Restaurant and hospitality professionals should register now for the CRFA Show. In less than a month, attendees can expect to see a wide range of exhibitors from the foodservice industry, as well as:

· the new Breakfast with Champions event featuring keynote speaker Ron MacLean

· the new Discovered Culinary Competition

· roving show ambassador Chef David Adjey

· George Riedel glassware + wine tasting

· SAXibition accommodation show

· i.Menu Expo with all the latest in restaurant technology

· dozens of inspiring seminars, presentations and demos

· pavilions and lounges showcasing innovative products and services

With over 1,200 exhibit booths and ongoing chef demos, seminars and events, the CRFA Show offers restaurant and hospitality owners, managers, chefs and executives a variety of fresh ideas to help promote, grow and manage their business.

Registration is open now at www.crfashow.ca.

Calling All Chefs: Get discovered and win a trip to Spain!

2011-11-02T12:51:00.002-04:00

Calling all chefs! Want a chance to showcase your culinary skills and win a trip to Spain? Join the Discovered Culinary Competition – sponsored by Discover, Nella Cucina and the CRFA Show -- and you could be training at a two-Michelin-star restaurant in sunny Spain.

About Discovered Culinary Competition:

· Starts on Nov. 21 and runs on Mondays in November, January and February

· Mystery box challenge where four Canadian chefs compete against the clock to create an appetizer, entrée and dessert.

· The winner of each Monday night goes on to compete live on stage at the CRFA Show, held March 4 – 6, 2012.

· Two winning chefs will also be flown in from our sister show, the BC Foodservice Expo, in Vancouver.

· Friends and fans of the competition can vote for two “fan favourites”.

· Altogether, 16 chefs will compete in the finals to determine the winner of the Discovered Culinary Competition.

In addition to bragging rights, the winner will spend a week cooking at a two-Michelin-star restaurant in Spain.

The Discovered Culinary Competition is open to all Canadian chefs employed in the hospitality/foodservice industry. You must be at least 19 years old to compete. There is no entry fee.

For more information and to apply, go to the Discovered Culinary Competition page on Facebook at www.facebook.com/discoveredchefs. Complete the application on the “Info” page and send it to events@nellacucina.ca as soon as possible. The first round of competition starts on Monday, Nov. 21.

Discovered Culinary Competition is sponsored by Discover® and presented by Nella Cucina and the CRFA Show.

The 2011 CRFA Show in review

2011-03-24T12:11:00.002-04:00

The 2011 CRFA Show attracted thousands of industry professionals who discovered fresh ideas to help promote, manage and grow their foodservice and hospitality businesses. Held March 6-8 at the Direct Energy Centre, the 2011 CRFA Show added up to a resounding success with:

13,000 visitors
1,200 exhibit booths
31 educational seminars and workshops
38 chef demos

“Our thanks go out to everyone in this innovative and dynamic industry whose participation made the CRFA Show such a tremendous success,” says Garth Whyte, President and CEO of the Canadian Restaurant and Foodservices Association. “The feedback from visitors and exhibitors has been outstanding, and the wheels are in motion to build on the success to make next year's show even better.”

The 2012 CRFA Show will return to Toronto’s Direct Energy Centre on March 4-6, 2012.

Plan your visit with “My CRFA Show”

2011-02-24T16:07:00.003-05:00

My CRFA Show is an online, interactive event planner that will help you make the most of your time at the CRFA Show. You can browse through our exhibitor listing or search for specific exhibitors and products. You can also save and print your favourites by creating a personal profile. To check it out, click here.

Best Seminar Line-up Ever!

2011-02-24T15:39:00.005-05:00

This year, the CRFA Show has over 50 seminars, presentations and demos - the most ever. From learning how to make more money and work with social media, to cooking with beer and the secrets of the perfect macaron, you'll learn new strategies, tips and ideas to take away with you that will help you promote, manage and grow your business.

Foodservice Interchange by Food and Consumer Products of Canada

2011-02-16T12:22:00.001-05:00

FCPC has partnered with CRFA to bring Foodservice operators, distributors and manufacturers two unique shows under one roof for even greater value!

You can't afford to miss this year's event. You will learn:

The industry's most pressing government, policy and business issues for 2011, with insights from Garth Whyte, President & CEO, CRFA
Industry-specific data on economic trends, the economic forecast and a consumer spending outlook from Kenrick Jordan, Senior Economist, BMO Financial Group
The U.S. economic crisis forced businesses to think creatively to stay in business.Darren Tristano, Executive Vice President, Technomic, Inc. reveals what solutions are working in the U.S. the biggest opportunities and how obstacles are overcome
What will entice consumers' taste buds? Suzanne Roy, Director of Business Development, McCormick Canada will share the key flavour trends for the next 18 months
Learn how to overcome one of the biggest issues our industry faces; developing talent and sustaining a high performance culture presented by Stacey Allerton, Vice President, Human Resources, Ford Motor Company of Canada, Limited
New research highlights on what drives customer satisfaction, consumer habits and intentions from The NPD Group, Inc. specific to Full Service Restaurant segment (FSR) from Robert Carter, Executive Director, Foodservice Canada
Plus, a special guest motivational speaker who will inspire you to stay focused, overcome obstacles and achieve your best both personally and professionally, Chantal Petitclerc, Paralympic Champion & World Record Holder

Monday, March 7, 7:30 a.m. - 5:45 p.m.
Allstream Centre (adjacent to the Direct Energy Centre)

Click here for more information about FCPC’s Foodservice Interchange conference and to register online.

NEW! Fresh Ideas for Foodservice: Meeting Market Trends with Anna Olson

2011-02-16T12:07:00.000-05:00

Guelph Food Technology Centre and Grow Guelph present: On Sunday, March 6 and Monday, March 7 – Watch cooking demonstrations and book signings with celebrity chef Anna Olson.

On Monday, March 7 – Learn from keynote speaker Anna Olson and a trio of Healthy Menu educ...ational sessions: Local, Sustainable and Organic Menus; Sodium Reduction for Healthier Menus; and Healthy Menus for Kids. Learn about the latest health and wellness market trends in foodservice.

Brought to you in partnership with Foodland Ontario, Gay Lea Foods, Taste Real/Guelph Wellington and OnTrace. Limited seating – reserve when registering for the CRFA Show.

For more info or to register online, go to www.crfashow.ca

Canadian Restaurants 2011: Trends and Directions Conference by Technomic

2011-02-16T11:24:00.000-05:00

Canadian Restaurants 2011: Trends and Directions Conference by Technomic
Tuesday, March 8, 8:30 - 11 a.m.
Allstream Centre (adjacent to the Direct Energy Centre)

The Canadian Restaurants 2011: Trends and Directions Conference is an executive conference designed exclusively for restaurant industry leaders. Gain valuable insights from keynote presenters and network with your peers. Learn more about consumer attitudes and insights, menu hot spots and strategic local marketing. More Canadian content this year!

Separate registration required, $245 per person.

For more info and to register, click here.

If you’re coming to the CRFA Show from out of town, book your hotel room now!

2011-02-09T23:33:00.000-05:00

If you’re coming to the CRFA Show from out of town, book your hotel room now. The reservation deadline is February 11, 2011. With other events in town, it will be very hard to find a room in Toronto after this date. Special arrangements have been made to offer a block of hotel rooms at reduced rates during the CRFA Show. For the most recent information on hotel room availability, click here.

Chef Ezra Title at the CRFA Show

2010-12-14T11:43:00.001-05:00

Chef Ezra Title is the chef/owner of Chezvous Dining in Toronto. Formerly a chef at Jardiniere in San Francisco and Restaurant Daniel and Blue Hill at Stone Barns in New York, Title returned to Toronto to apply his style of cooking with the finest seasonal ingredients from local producers using time-honoured French techniques in unique ways at his own catering company. Title is also the host of “Healthy Gourmet” which highlights the ongoing battle between taste and nutrition and helps people make the right food choices for both taste buds and body.

Chef Mark McEwan at the CRFA Show

2010-12-14T11:42:00.001-05:00

Chef Mark McEwan is the chef/owner of four restaurants in Toronto – North 44, Bymark, ONE and Fabbrica – and opened gourmet food store McEwan in 2010. His TV show “The Heat” highlights the challenges of his catering company and has aired for three seasons. McEwan’s first cookbook Great Food at Home was published in 2010 and he also has a line of cookware available at Sears. In 2011, McEwan will be the head judge of the new TV show “Top Chef Canada”.

Chef Vikram Vij at the CRFA Show

2010-12-14T11:42:00.000-05:00

Chef Vikram Vij is the chef/owner of Vij’s Restaurant and Rangoli, both located in Vancouver. He is the author of two cookbooks and has started a new venture creating packaged gourmet curries, available throughout Canada in 2011. Vij is past president and an active member of the Chefs’ Table Society of British Columbia, which is dedicated to supporting innovative and sus¬tainable food programs involving chefs, producers and others working in the local food industry. Vij is a certified Sommelier and is passionate about encouraging people to enjoy wine as they do food.

Three great chefs will thrill visitors at CRFA Show 2011

2010-12-09T15:10:00.008-05:00

Three of Canada’s top chefs are on the menu at the CRFA Show, March 6 - 8, 2011, held at the Direct Energy Centre in downtown Toronto. Chefs Vikram Vij, Mark McEwan and Ezra Title will thrill show visitors with exciting demonstrations.

With over 1,200 exhibit booths and ongoing chef demos, seminars and events, the CRFA Show offers restaurant and hospitality owners, managers, chefs and executives a host of fresh ideas to help promote, grow and manage their business.

Registration is now open at www.crfashow.ca and those who register before Jan. 15 are entered into a draw to win a professional espresso machine worth $1,500.

A CRFA Show first! FCPC conference comes to 2011 CRFA Show

2010-11-15T13:34:00.000-05:00

The Canadian Restaurant and Foodservices Association (CRFA) has joined forces with Food & Consumer Products of Canada (FCPC) to present the popular Foodservice Interchange conference during the upcoming CRFA Show -- making it convenient for foodservice distributors, operators and manufacturers to attend both.

FCPC’s Foodservice Interchange takes place on Monday, March 7, 2011, at the Allstream Centre in downtown Toronto. The CRFA Show takes place March 6 – 8, 2011 at the adjacent Direct Energy Centre.

The theme of this year’s FCPC Foodservice Interchange is celebrating foodservice - getting customers in, getting them excited and getting them back.

“We decided to dovetail 2011 Foodservice Interchange with the CRFA Show for delegates to promote industry alignment and provide convenience to our members,” said Lesley McKeever, senior vice president, Industry Affairs, FCPC. “The CRFA Show is the main event of the year in the foodservice industry and we wanted to make sure our delegates could take advantage of the value both shows provide.”

Another convenient feature is that Foodservice Interchange sessions will be held in the morning and in the late afternoon, with a generous amount of time in between so delegates can tour and attend their booths at the CRFA Show. The morning sessions and speakers will focus on insights into the future and economic forecasts, while the afternoon will feature a panel discussion focussing on capitalizing on opportunities and close with a headline speaker.

“This is a great demonstration of the entire supply chain working together to help the industry grow and prosper,” said Garth Whyte, president and CEO of the Canadian Restaurant and Foodservices Association. “Partnering with a quality event like Foodservice Interchange adds a new dimension to the CRFA Show and delivers even better value to our exhibitors and delegates.”

The 2011 CRFA Show will feature well-respected Canadian chefs headlined by Mark McEwan, Vikram Vij, Michael Stadtländer and Ezra Title, as well as the Centre for Sustainability, a culinary salon, chef competitions and much more, making it a foodservice meeting place with thousands of new ideas for industry professionals.

For more information about the FCPC Foodservice Interchange, visit www.fcpc.ca.

The CRFA Show - Canada's Foodservice Event of the Year

2010-11-12T15:58:00.000-05:00

The CRFA Show 2011 is the leading foodservice and hospitality event in Canada. A comprehensive forum of industry products, the CRFA Show attracts 12,000 industry professionals and puts them face to face with exhibitors showcasing all their latest products. From new trends in foodservice to the latest in energy efficient equipment, restaurant owners, operators and buyers will find everything they are looking for at this convenient, one-stop marketplace.