Tag - entrepreneurs

Women We Celebrate!

New Member.                                     Please welcome Mia Andrews, Founder and President of the Canadian Personal Chef Association. For more than 17 years, CPCA has helped over 500 personal chefs start-up businesses promoting professional in-home culinary services.  When she’s not being a Personal Chef, Mia is also Executive Director and CMO of Broadview Software, a technology company than runs over 500 broadcast channels. Sounds like a great way to combine food and new media!


New Member.                                     Please welcome Elisabeth Burrow, Ontario Nut Farmer and Artisan Roaster of Jewels Under The Kilt, producing sustainably grown pecans, hazelnuts, walnuts, and heartnuts.  Elisabeth creates gourmet blends like Ontario Maple Pecans for the nut obsessed, and is also known for cheekily responding to social media tweets and posts @Jewelsunderthek.  In 2015, Jewels Under The Kilt won the Premier’s Award for Agri-Food Innovation and when she isn’t winning awards, Elisabeth loves to share her nuts and can be found at Farmer’s Markets and Food Shows across the Province.


New Member.                                     Please welcome Debbie Diament, Recipe Developer, Author, Menu Consultant, and Owner of My Place For Dinner Cooking School offering private and scheduled cooking classes. Debbie credits much of her success to her talented team of professional chefs and instructors.  Knowing they are the difference-makers when it comes to client experience she is upfront about thanking them.  As a recipe tester and developer, Debbie is always looking for new ways to “create, combine, and complement the exotic with the familiar”.  At Canadian Women In Food we hope some of our members’ products will be fresh for her discovery!


New Member.                                     Please welcome Anna Vais, Head of Digital Production for   Blue Hive (WPP), a multi-channel communications agency. Anna counts Food Starter among her clients who have taken advantage of her 15+ years of experience as a project leader, digital educator, and mentor. Anna looks to create for her clients their best online experience while also achieve a balance with primary marketing goals.


New Member.                                     Please welcome Lisa Kates, Writer, Photographer, Consultant, Caterer, Artisanal Soup Maker, Co-Founder and Partner at Building Roots: Empowering Food-Accessible Development | Food Forward, an urban food project that aims to ensure every community and neighborhood in Toronto has access to fresh food. Working with a cross section of community leaders, local politicians, corporate interests and various agencies, Lisa works to connect the puzzle pieces together to drive real results.  For example, after a pop-up market test in 2015, a permanent fresh food market will appear in Toronto’s Moss Park this spring. Catch the story on CBC.ca | Metro Morning. Those that know Lisa, also know her by her Twitter handle @afoodgypsy as she appears at food events throughout the city when isn’t writing for Edible Toronto and photographing the Sorauren Farmers’ Market.


Returning Member.                         Please welcome Mardi Michels, French Teacher, Pastry Artist, and Author of eat.live.travel.write. – a culinary adventure blog. In the last year Mardi has been teaching classes at Cookery, a specialty kitchenware store, school, and event space in Toronto’s Roncesvalles neighborhood in addition to select evenings around Toronto at St. Lawrence Market Kitchen, The Depanneur, and Relish Cooking Studio in Waterloo. All this of course, when she isn’t contributing to JamieOliver.com and writing cookbook reviews for RecipeGeek.com.  Get to know Mardi and be a part of her food adventure – near and far!


Returning Member.                      Please welcome Julie White, Beekeeper and Proprietor of Long Point Honey Co., producers of wild artisan organic honey. Long Point is a special place, located on the remote pesticide-free peninsula of Prince Edward County, and protected by spectacular limestone cliffs and the waters of lake Ontario.  There is so much wild growth that it’s the perfect forage for bees, giving the honey a complex texture and flavour you won’t find anywhere else.  A former CEO to the charitable sector, giving back is a key value for Julie, and she regularly contributes to Reaching For Rainbows, a mentoring and support program which works to build confidence in girls, aged 6 to 9.


Returning Member.                      Please welcome Bonnie Gordon, Master Cake Designer, Executive Director and Founder of the Bonnie Gordon College of Confectionary Arts. Bonnie is a recognized international leader in edible arts education and continues to inspire baking artisans all over the world.  Always looking to innovate, Bonnie has added in the last year a Bake Shop offering affordable premium wedding cakes, Weekend Classes, as well as Team Building and Group Events.  We hope you’ve seen Bonnie and her team in action at Eat to the Beat 2015, a top Toronto fund and friend-raiser for Willow Breast & Hereditary Cancer Support.


New Member.                      Please welcome Dina Rock, Chief Pickling Officer of Mighty Fine Brine, classic barrel fermented pickles with a culinary twist. Dina, a native Long Islander who recently became a Canadian citizen, follows her grandfather’s recipe to create kosher-style dill pickles without using vinegar and then adds her own spice blends to modernize the final product.  Chili Garlic and Curry are popular flavours along with the Classic Dill found at summer markets and fine retailers.  We love that Dina helps to also educate consumers about lacto-fermentation as part of her selling process, encouraging good gut health and making fermented foods fun.


New Member.                      Please welcome Kimberley Lugsdin, Chef, Educator, Product Developer, and Owner of Catering by Kimberley, Inc.  An innovator at heart, Kimberley developed her own line of artisanal granola more than eight years ago that is certified gluten free, nut free, kosher, vegan, and HACCP compliant for retail and foodservice.  She also created the marketing concept and packaging materials for the entire line of Kimberley’s Own Natural Wholesome Foods.  When not selling and distributing, Kimberley focuses on CbK, her catering enterprise, using her skills as a Chef to promote her passion for healthy living through nutritious cooking!


New Member.                      Please welcome Elizabeth Jane Phillips, Chef, Photo Journalist, Accidental Farmer, and Blog Curator of Buckysview.com. A world traveler, Elizabeth shares her adventures and experiences through the lens of her camera and invites us to dwell in the rich tapestry that life offers.  Closer to home in Midland, Ontario; Elizabeth runs an organic farm where she creates a signature line of sauces, pickles, and preserves sold through farmer’s markets and her food studio/catering company known as EPCulinary.  An educator and an entrepreneur, Elizabeth hopes to one day establish a cooking school for at-risk youth in need of confidence building experiences.  http://buckysview.com/


New Member.                      Please welcome Kate Cosgrove Ariss, Owner of Kate’s Kookies, known for her delicious gourmet Chocolate Caramel and Butterscotch Shortbreads.  We’re delighted that Kate’s Kookies was recognized by Foodie Pages with a 2015 Foodie Pick award for the “most delicious artisan food product in Canada”!  What you might not know about Kate is her passion for volunteering and actively supporting causes in her local community of Kitchener.  Kate certainly makes a sweet impression on us!  http://kateskookies.com/


New Member.             Please welcome Rachel Galea, Owner of Rachel’s Gourmet Gone Wild, a prepared foods company sourcing in local organic game meats and seasonal ingredients.  Higher in protein and lower in fat than regular proteins, Rachel’s burgers, broths, sliders and stews are gaining the attention of fans looking to protein pack their portions.  A recipient of the Women In Food Industry Management scholarship and also a high honours graduate of Liasion College of Culinary Arts, it is our honour to have Rachel join us as a member!  http://rachels.ca/


New Member.                      Please welcome Maryam Munaf, Owner of Healthy Genie Inc., a catering concept that replaces refined sugars by infusing dates and creates healthier-for-you desserts and snacks.       Maryam also leverages her dietary and nutrition expertise by creating an online community to help introduce healthier alternatives to popular recipes, and to complement the mission of Healthy Genie that a treat can be healthy and delicious!   https://healthygenie.wordpress.com/about/


New Member.                      Please welcome Atoosa Razzaghparast, Instructor & Dessert Designer at Jelly Flower Gelatin Art Institute. A 3D Flower captured in gelatin is one of the most delicate, delicious, and truly artful desserts – almost too beautiful to eat! Atoosa has been teaching students for more than 3 years and has joined CWIF to further her interest to connect, volunteer, and engage with other female food entrepreneurs.  http://jellyflower.ca/gallery.html


New Member.                      Please welcome Christine Couvelier, President, Executive Chef, Trendologist, and Founder of Culinary Concierge. Based in Victoria, British Columbia, Christine travels the world to assist food industry clients in creating award-winning food products, services, and strategies that help build brands and lead markets.

With more than 20 years of industry experience, Christine has led in Executive Chef roles for President’s Choice, Cara Operations, and global innovation strategies at Unilever Canada. Christine has also been a former chair of The Chef School at George Brown College and the first Director of Culinary Strategy at Maple Leaf Foods, where she helped shape the vision, design, and construction of the innovative ThinkFOOD! Centre. http://www.culinaryconcierge.ca/


New Member.                         Please welcome Seema Pabari, President of Tiffinday Inc., a boutique food business specializing in plant-based South Asian cuisine.  Tiffinday is multifaceted and offers a line of retail ready-to-eat curries, prepared meals sold at farmers markets, a popular lunch delivery service, and hand-made appetizers for catering.  http://tiffinday.com/

What people might not know about Seema is her background in marketing, her principled and passionate approach in doing-the-right-thing for all-the-right-reasons, and her love of family has helped carry her forward in fulfilling her dream of operating a food business. We’ll look forward to hearing more from Seema in late January 2016 when she will be a featured CWIF speaker.


New Member.                         Please welcome Sarah Cowen, a Sensory Scientist with Hale Food, visionaries in innovation and product development.  For more than 10 years, Sarah has worked with major national and international food production and retail companies to elevate their consumer sensory and retail practices.  At Hale Food, Sarah works with a well-known team of experts who specialize in product development and culinary sciences.  Recently, Hale Food has worked with Monica D’Agostino of Indulgables, a small business focusing on custom made gourmet, gluten-free baked treats – and Maria was much impressed by the professionalism and impact their advice had on her company.   http://www.halefood.com/


New Member.                         Please welcome Christine Manning, Owner of the Manning Canning brand of preserves and also Manning Canning Kitchens. Christine has been preserving since an early age and three years ago launched her own brand commercially.  Which achieved widespread recognition and awards.  Each year she continues to preserve thousands of pounds of Ontario produce and highlight the importance of local product features.  If you had attended our CWIF event on Oct 22nd, then you heard Christine share her “Secrets to a Kickstarter Success” and the work behind the launch of Manning Canning Kitchens in 2014.  We’re impressed with how Christine has continued to engage with her sponsors and supporters to share the results of the kitchen and it’s impact on developing food entrepreneurs.  http://www.manningcanning.com/


New Member.                         Please welcome Toby Carrel, Owner of Kugel Food & Flowers. Toby specializes in “Jewish Soul Food” and creative comfort foods, sweet and savory kugel, honey cake, chicken soup with matzah balls and more! We had a opportunity to meet Toby as a result of networking with other wonderful women in the Toronto-Danforth neighborhood.  https://www.facebook.com/Kugel-Food-Flowers-499661076850655/


New Member.                         Please welcome Lotte Andersson, Regional Gourmet Sales Manager for Ontario at Barry Callebaut. A graduate of Le Cordon Bleu and Michelin star restaurants, Lotte is expert in the finest Belgian and French chocolate. A creative contributor to industry events and an tireless supporter of emerging chefs, we are honoured to have Lotte join Canadian Women In Food.


New Member.                      Please welcome Paula Cooper, Chief Confidence Maker at Dine Aware™. Paula’s focus is on forging a new path for consumers with food allergy restrictions to eat out with confidence. She knows first hand the resistance and risk of trying to eat out with a dietary restriction: http://www.dineaware.com/about-dineaware/paulas-story/ Dine Aware™ is the first and only blanket education standard for the food & beverage industry that focuses on the food allergy/intolerant (FAI) customer experience. We loved the program so much that Canadian Women In Food is currently in process of earning a Host Certification so that our members can enjoy our events with confidence!


New Member.                      Please welcome Laura Martin, Territory Manager at Unilever.  Laura executes strategic priorities with over 100 grocery and retail drug clients in the Greater Toronto Area.  If you ever wanted to learn from an experienced retail sales professional, then Laura is your go-to person!  Once you get to know Laura as we did at the CWIF Event at Aphrodite Cooks then you’ll learn that she has a Bachelor’s of Applied Science in Nutrition & Food and also a strong personal commitment to volunteering.  Welcome aboard Laura!


New Members.                Please welcome Val and Maria Krampac, Co-Founders of The Cake Collective, a shared studio for bake artists.  It’s a special place where bakers can move their bakery and decorating craft from their home into a professional kitchen.  Val and Maria are also business incubators, providing mentorship, and hands-on instructional support to their members, many of whom have gone on to broader commercial success.  We invite you to learn more about The Cake Collective, and what they have been able to accomplish as they celebrate their first year of operating.  http://www.thecakecollective.com/

Please also welcome new members who have earned a complimentary membership as a result of volunteering:  

Chantal D’Aoust, an experienced Marketing & Franchising Development Manager with companies like Booster Juice, and Boston Pizza.  Intelligent and hardworking, Chantal brings her “A” game to all that she does.

Alexandra Julia Fernando, a Toronto-based Freelance Visual Artist, Writer, and Food, Hospitality & Lifestyle Photographer, currently working with the Canadian Olympic Committee.  You might have seen some of Alexa’s fabulous food shots posted on Facebook under the CWIF album for The Cake Collective event.


New Members.                Please welcome Pamela Hamel, Director of Event Services, at Pamela Hamel, a sustainability minded media and events company.  A recent transplant to Toronto from the rural Elk Lake community, Pamela is passionately focused on building an awareness of sustainable living and creatively using made-in-Ontario food, flowers, and goods to help you with your next event or business development idea.   http://www.pamelahamel.ca/

Please also welcome Mary-Jane Gibbons, of Brand Culture Marketing & Promotions, a women-owned and managed business with a focus on promotional, direct, and event marketing.   Past and present clients represent a Who’s Who list of top companies in Food Service.  If you had attended the CWIF event in June at The Cake Collective, you may have met MJ volunteering with Richa Gupta at the door and making excellent first impressions with attendees!  http://www.brandculture.ca


New Members.                Please welcome Michele Chandler, Owner of The Art of Pudding, specializing in premium ingredient Christmas Pudding sold in U.S. and Canada.  After a successful career in the hotel and food service industry, Michele launched her recipe for The King George Christmas Pudding and business in 2013.  As an entrepreneur, Michelle loves small business and fine foods.  We were lucky to catch her when not in her busy “pudding season” as a volunteer at the CWIF event with The Cake Collective.  http://theartofpudding.com/

Please also welcome Meagan Bowden, Co-Creator of Phat N’ Phull Catering, a business with a mission to create delicious and memorable experiences for their clients.  Meagan and her business partner Alannah Harvey are known for being “two classy ladies with culinary sass who want to cater your next event”.  Right now they are blanketing the city at farmer’s markets and key culinary events.  Please say hello for us if you see them first!  http://phatnphull.blogspot.ca/


New Member.             Please welcome Rosalin Krieger, an English Literacy Specialist and Communications Consultant.  Rosalin works closely with her clients to build confidence and helps them to become better writers and presenters, whether your goals are to enter university or to simply grow your business through public speaking.  An Essential Life Skills coach, lecturer, editor, and broadcaster, Rosalin can help you to strengthen your communication skills in any situation.  http://www.rosalinkrieger.com/

Rosalin is also known as a food enthusiast and we were recently treated to a personal food tour of Marche Adonis in Scarborough.  We were impressed by her entertaining and adventurous spirit and her ability to fluently share in the colourful kaleidoscope of cuisines.  We do hope that Rosalin will someday soon commercialize her passion for food experiences into custom culinary tours!


New Member.             Please welcome Michelle Wolfson, Owner of Chef de Maison, providing Personal Chef and Nutrition Management Services to Toronto and surrounding areas.  Michelle is known for saying “I solve the question…what’s for dinner tonight?” and Creator/Developer of Yummi, a soon to be launched on-line marketplace to connect Personal Chefs to consumers who appreciate the convenience.  Get to know Michelle at http://chefdemaison.ca/  and her newest enterprise http://www.yummi.ca/#about-us


New Member.               Please welcome Andrea Nicholson, Corporate Chef of Maple Leaf Foods, Media & TV Personality, Culinary Instructor, and Owner of Killer Condiments.  There is so much to Andrea from her culinary training as a Red Seal Chef, to her experience in top Toronto restaurants, to her global travels with a six-star luxury liner, to being a television contestant to then becoming a TV host!  Andrea’s passion for food is evident in everything she does, from being a Corporate Chef, an Entrepreneur, and Elliott’s Mom, that we’re excited she has chosen to become part of our community to stir it up, be visible, and be connected.  http://www.killercondiments.com/kc/welcome.html


New Member.               Please welcome Linda Ogbeide, Co-Founder of Mealspirations, a Toronto-based meal planning and shopping service that delivers ready-to-cook meal kits as if the customer had selected the ingredients and recipes themselves.  Already featured in The Toronto Star, The Globe & Mail, Canadian Living, and on CityLine television, Mealspirations serves the needs of busy professionals and couples that value the convenience.  http://mealspirations.com/learn-more


New Members.             Please welcome Luisa Di Marcantonio, Founder of Passione Foods, producers of local and freshly made Il Convento Amaretti cookies.  Proud of her Italian heritage, Luisa learned to bake and cook from her mama Annunziata and a convent she visited in Italy. Amaretti are a family favourite and a specialty of her mama.  The name “Il Convento” was selected because it embodies simple and real food that was made by the convent. http://www.ilconvento.ca/home/

Passione Foods also offers consulting expertise.  Specializing in in start up, small to medium sized food, wine and alcohol companies, Passione Foods can assist you with your marketing, new product development, product costing, packaging design, sourcing, social media, web design, public relations, events, print, radio, outdoor, TV, instore displays and consumer promotions.

Please also welcome Julie Bednarski, President and Founder of The Healthy Crunch Company, makers of organic kale chips tossed with hand-crafted dressings and dried to a super delicious crunch.  They are whole, vegan, gluten-free, raw, and very crunchy snacks.  Also a member of The Cake Collective, we hope to sample some snacks on June 2nd at the next CWIF event! http://healthycrunch.com/


New Members.             Please welcome Richa Gupta, Founder of GOOD FOOD FOR GOOD, a social enterprise committed to making a difference, one meal at a time and creator of the hugely popular “Eat 2 Feed TO” dining event series in support of Food Share. If you’re unable to join the next GFFG event on May 1st, you can still enjoy some great tastes as Richa also markets a line of fresh Indian and Mexican-inspired Simmer Sauces and Spreads that are vegan, gluten and preservative free. http://goodfoodforgood.ca/ourfood/

Please also welcome Chantal Vechambre, Chef & Caterer of The Gourmet French Lady, where you can experience cuisine from an authentic 18th Century French Feast to a current day Cocktail Party. Known for her experience in culinary history, Chantal is also Co-Author of “French Taste in Atlantic Canada, 1604 – 1758, A Gastronomic History” featuring ingredients and recipes of the colonial period.  http://www.chantalvechambre.com/


New Members.                Please welcome Judith Kirkness, Vice President of Sales at Minotaur Software. Judith works with manufacturers and processors to develop plant operations, barcoding, and traceability system solutions to meet any budget. Also an author and public speaker, Judith’s book “The Traceability Factor” is a practical guide to better understand manufacturing yields and cost-in-use, leading to better profitability. We thank Birgit Blain for sharing a recent post from Judith that contains a free tool to help assess your plant. Look for the “FIC Traceability Factor Assessment 2015” attached to the post. http://www.traceabilitymatters.com/#!founder/cipy

Please also welcome Katrin Zeuner, Vice President of The Ontario Hostelry Institute. Known for knowing just about everyone in food, Katrin is also the Event Manager for The Canadian Hospitality Foundation (CHF).

The CHF is Canada’s largest industry-driven source of hospitality, foodservice, and tourism education scholarships. Annually more than $200,000 in scholarship funds are raised through the CHF fundraising Event Ball held in late October. For more information and to buy your table/ticket to this year’s themed “Black & White Masked Ball” visit: https://www.thechf.ca/


New Members.                Please welcome Ellen Powell, Director of Research & Development at Giraffe Food and Beverage Inc., as well as the Eastern Canadian Regional Chair of the Research Chefs Association.      Ellen blends her background as a Food Scientist with her vision as an industry leader to help shape the future of food. http://www.giraffefoods.com/               http://www.culinology.org/About/Overview.aspx

Please also welcome Fran Kruse, Owner and Master Granola Baker for Not Yer Granny’s Granola. With Chef inspired blends like “Maple Me Happy”, “Pumpkin Pizzazz”, and “Hello Orange”, fans often debate which one is their favorite! http://www.notyergrannysgranola.com/index.html


New Members.                Please welcome Bettie Lye, Principal at Ignite Foodservice Research Consultants. After an extensive career in global research and insights on behalf of McCain Foods and several other top-managed Consumer Products Goods (CPG) companies, clients can now tap into the strategic expertise of a key industry executive. Bettie can be reached directly at bettie.lye@rogers.com.

Please also welcome Mardi Michels, Author of the culinary adventure blog www.eatlivetravelwrite.com. Mardi is also active as a cooking class teacher at Les Petit Chefs, a regular contributor to JamieOliver.com, and reviewer for RecipeGeek.com. Born in Australia, and having worked in Hong Kong, England, and France, Mardi loves her family in Toronto, especially Cleo, a loud Burmese cat!


New Members.                Please welcome Alice Chapman, Vice President of Douglas Chapman and Associates Inc. With more than 30 years experience as a food technologist and marketer, Alice focuses on the science of food and simplifies the complexities of the Canadian regulatory landscape for her clients. If you’re a product developer, a manufacturer, or exporter, then seek out Alice for the right kind of expertise. http://chapmanfoodconsult.com/

Please also welcome new member Dana McCauley, an Executive Leader in the industry known for driving product innovation and food trends. A frequent keynote speaker, panelist, and author/co-author of 5 cookbooks, Dana is often sought for her expertise in taking ideas to concept, from kitchen to commercialization. http://www.danamccauley.com/


New Members. Please welcome Lisa Mina, principal of FoodHealth, a smart and savvy leader in nutrition and health. Lisa blends her business and dietitian expertise to build integrated health and wellness strategies on behalf of her clients.

Please also welcome new member and Master Cake Designer, Bonnie Gordon, Executive Director and Founder of the Bonnie Gordon College of Confectionary Arts. Bonnie has been recognized internationally as a leader in edible arts education and an inspiration to baking artisans everywhere! http://bonniegordoncollege.com/


New Member.  Please welcome new member, Raelene Gannon, certified Tea Sommelier, cookbook author, and owner of tea and all its splendour. Raelene artfully merges her professional background in the confection industry with her expertise in tea, to deliver on leading edge tea and brewing products. We’re pleased to note that Raelene’s new cookbook tea from cup to plate was recently featured at the Toronto Tea Festival. http://www.teaandallitssplendour.com/


New Members.  Please welcome Kathryn McEwin, Director of All Things Between Farm & Fork, for Vibrant Farms, a purveyor of sustainable organic grass fed meats. Nothing says “I love you” at Valentines like a Ham Roast! http://www.vibrantfarms.com/.

Please also welcome Karen Whitman, the youthful, vibrant, and engaged owner of Saucy Gramma Gourmet Sauces. We had the pleasure of meeting Karen at the CWIF Waterloo Networking Event on Feb 5th, and it’s true, she is a grandmother! The philosophy of Saucy Gramma is about youthfulness, fun, creativity, play, and mouth-watering creations to enhance the pleasure of your food experience. http://www.saucygramma.com/

And please welcome Maria D’Agostino, owner of CMI, a sales agency focused on healthier-for-you products for consumer and away-from-home markets. CMI is committed to an ethical and solutions based approach for both clients and consumers. http://cmicanada.net/our-commitment-to-clients/


New Member.  Please welcome Cindy Grant, owner of CIN-HER-Chi Education & Wellness. Cindy helps businessess to recognize and develop their internal talent and resources. With her direct experience at a Fortune 500 company, we are delighted to have the opportunity to connect with such an exceptional leader.


New Members.  Please welcome new member Vanessa Chiaravalloti, owner of Holy Cannoli Shells & Cream. Vanessa recently launched her business in September 2014 at the Baking and Sweets show in Toronto to rave reviews. In fact we were delighted to have “the best Cannoli I ever had” at our Launch Party for Canadian Women In Food in November! www.holy-cannoli.com

Please also welcome new member Lesa Warner, Director of Sales for Select Food Products Limited. We’re delighted to draw upon the industry experience of Lesa who has held a variety of volunteer executive roles on behalf of the Canadian Association of Food Professionals (CAFP) Toronto Branch.

Lesa is currently the Director for Top Management Night, a gala awards dinner and fundraiser, featuring Jim Treliving, Chairman and Owner, Boston Pizza International Inc. Buy your tickets now for the event taking place Feb 12th, at the International Centre in Mississauga. http://www.cafp.com/toronto/Events/TMN/2015/index.htm


New Members.  Please welcome new member Mary Catherine Anderson, Owner of MC Cooks and an expert in Chef Instruction and Recipe Development. Look for Mary’s colourful posts on Twitter, Facebook, and Instagram – this is a woman who is very, very, involved in what’s happening in food! www.marycatherineanderson.com

We’re also excited for the women of Guelph, Kitchener, Cambridge, and Waterloo –  as new members Donna Marie Pye and Maria Burjoski of Relish Cooking Studio have made their space available for our next regional CWIF event on February 5th! In case you weren’t aware, Donna Marie Pye is also a best selling author of four cookbooks including Canada’s/America’s Best Slow Cooker Recipes, The Best Family Slow Cooker Recipes, 300 Slow Cooker Favourites and 300 Slow Cooker Winners.  You’ll want to know what’s happening with upcoming cooking classes at www.relishcookingstudio.com.


New Member.  Please welcome new member Shimona Mehta, Executive Client Partner of Market Logic Software. Shimona provides expertise to food and beverage companies to innovate their market research and accelerate their sales decisions. http://www.marketlogicsoftware.com


Turning Commodities Into Brands.  The January 22nd Pulse on Innovation breakfast presented by the Guelph Chamber of Commerce will feature CWIF Member, Jo-Ann McArthur, President and a founding partner of Fisheye Food Marketing and the IFM Alliance, as she shares lessons learned in turning commodities into brands – “Nothing Sells as Well as Food Served with a Good Story”. Jo-Ann will also give an overview of what’s important to people when deciding what food to buy, including food and beverage trends you need to be aware of.

Jo-Ann specializes in food and beverage marketing, creating marketing strategies that help move products off shelves across Canada, the US, and Europe. She has spent a career building brands with consumers and retailers at Procter and Gamble, Unilever, Cadillac Fairview and Molson.


New Members.  Please welcome Jule White, Proprietor of Long Point Honey Co., www.longpointhoney.ca – where they invest the profits to support community programs in Prince Edward County, Ontario.  Please also welcome Lisa Sanguedolce, owner of Le Dolci, Toronto’s fun, foodie studio for buying and making custom cakes and cupcakes www.ledolci.com.
Canada’s Culinary Champion.  Congratulations to culinary activist, author, and founder of Food Day Canada, Anita Stewart http://www.anitastewart.ca/ on being recognized as a Canadian Trailblazer in Canadian Restaurant & Foodservice News http://issuu.com/riccardo11/docs/crfn_november_2014.


New Members. Please welcome Gamila Gallimore of Gallimore Products, Trish Maguire of Synergyx Solutions, Canadian Trade Mark Agent, Tracey Mosley of Borden Ladner Gervais LLP, Food Writer, Recipe Developer and the Author of The Messy Baker, Charmian Christie, Saskia Brussaard, President of Crave PR and the creative force behind Whisk Culinary News, Jo-Ann McArthur, Partner & President of fisheye corporation, Stephanie Gorchinsky, Food Innovator & Owner of Pleasantville Creamery as new members.


New Food Brokerage. Congratulations to Laurie Anne Brennan for the launch of NOAL Brands Food Broker www.noalbrands.com which will focus on bringing Natural Organic Artisanal & Local manufacturers to the marketplace.


The Cookies Are Ready.
Congratulations to CWIF member, Jennifer Smith who has been promoted to Director of Canadian Foodservice, at ARYTZA LLC. http://www.aryzta.com/about-aryzta/history.aspx


Making Waves.   –
Congratulations to CWIF member, Liz Leveillee named as Vice President of Business Development, Foodservice & Retail, on behalf of Alaskan Waters Seafood Inc. http://www.alaskanwaterseafood.com/

Liz has just recently joined the Toronto branch of the Canadian Association of Foodservice Professionals www.cafp.com a 110 year old organization focused on continuing education and a Credentialed Foodservice (CFE) Executive Program.


Throw A Great Party.
Congratulations to CWIF member, Rosanna Caira, Editor/Publisher of Kostuch Media Ltd for hosting the upcoming Pinnacle Awards, now in its 26th year, at The Fairmont Royal York on December 5th, and for also presenting the “Rosanna Caira Lifetime Achievement Award” which was recently renamed in her honour!



Community Update

My Female Food Heroes

It was our honour to mentioned by Kim Antonius, Owner of The Pitchfork Company – Shop & School, Manager of The Fairmount Farmers Market, in her elegant blog about Female Food Heroes.  With Kim’s permission you can find the article reproduced here:

August 5th: My Female Food Heroes


A couple of days ago, I had a visit from Cheryl Appleton, the founder of Canadian Women in Food. I had a chance to learn about this wonderful organization, to revisit the incredible strength the community of women in food has and yes, some of the challenges that are still faced. After this meeting, I took some time to reflect on the incredibly dedicated, passionate, talented and hard working women in food that I am lucky enough to have met, to know and to learn from. From farmers’ to producers and photographers and writers the extent of talent in our community is stupendous.Many of these talented ladies have left established careers to pursue the local food platform, to support our local food shed and educate our local food community. Take Seema Pabari from Tiffinday, Christine Manning from Manning Canning, Dina Rock from Mighty Fine Brine, Christy Conte from Bix Bakery and Evis Chowira from Mnandi Pies, Rebekka from Alchemy Pickle Co. and Jennifer Johnston from Fisherfolk – these ladies all took a leap of faith into the local food movement and we are lucky to have to them and so many many more!

The gals who are farming are incredibly full of strength and resilience. Some exploring agriculture as a new career while others are carrying on a family legacy and inspiring more women to step into the fields. Just a few of the many women who come to mind; Cindy Hope from Crosswind Farm, Arlene Hazzan Green from Backyard Urban Farm Co., Carrie Nicols from Garlic Girl, Pina Demeria from Albion Hills Farm, Syvlia Stoddard from Stoddart Farms, Mimi Bizjak from Bizjak Farms, Blythe Weber from Spade and Spoon and Mélisanne Loiselle-Gascon from Canopy Educational Gardens.

There are the women who have founded and supported local farmers’ markets; one of the most important venues for local food in the city. I am proud to have been mentored, inspired and educated by many of the women including Anne Freeman, Elizabeth Harris, Corry Ouelette, Mary Margaret MacMahon, Janiki Hadida, Katie Hortobyagi and Susana Molinolo.

And then there are the women that educate, communicate and visually archive the local food movement. They capture our attention when it comes to local food issues, tell the story of farmers and producers, teach us how to extend the value of our food, inspire us to shop locally, educate us on local food issues and promote a new generation of women in food. Mélissane from Canopy Education has dedicated her farming practice to teaching others, primarily women, about agriculture practices and will be sure to launch some of our most successful new female farmers. Gail Gordon Oliver who has dedicated her career to local food through her brilliant publication Edible Toronto. Sarah Elton, author of Localvore, Consumed and Starting from Scratch and CBC journalist focusing on local food producers. Lisa Kates, photographer and writer who visually captures our local food scene and tells the stories of local food producers so well. Lorainne Johnston, author of City Farmer,  who writes about urban agriculture and farming. Sarah B Hood, author of We Sure Can, culinary journalism teacher, culinary historian and avid photographer and so many more who have dedicated their talents to the local food movement.

The success of these women hasn’t and doesn’t come without hurdles. As I spoke with one farmer friend this week, she contemplated going back to the office. “Most of us” she said, ” are having to piece together a living, it’s a struggle –– many of us are underemployed.” Cheryl from Canadian Women in Food shared that out of 1 Million food industry jobs in Canada 600,000 of those are held by women. Yet we are still underrepresented in the media. Anytime women in food are featured in the media it’s a win because it helps us build more sustainable and viable food businesses in Canada.

Sometimes, I have –- you will -– we all will –– take for granted the dedication and effort these women put forth to grow, prepare, and fight for local food in our province.

So this week at the market, stop by say hi to and shop with our stellar, stupendous, super-hero line-up of female food producers!

If you want to learn more about women in food or food security check out these fabulous organizations:
Food Forward
Building Roots
Cater Toronto
Canadian Women in Food
Toronto Food Policy Council
Toronto Youth Food Policy


What You Need To Know About HACCP

CWIF Member Alice Chapman, Co-Owner of Douglas Chapman & Associates Inc., is an incredible source of knowledge.  Ask a simple question about food, and you will always get a superb answer from Alice.  For entrepreneurs who are not already HACCP, we’ve reproduced an edited version on the topic so that it might help guide people to resources that can assist:

As you probably know at this point, HACCP stands for Hazard Analysis and Critical Control Points.  It is a quality control system used in Canada, the U.S. and elsewhere which assures food safety.  It consists of a series of procedures to measure potential physical, chemical and biological hazards in the product at specific points in the manufacturing process, set limits for same, and institute corrective measures when limits are exceeded. HACCP has been around for a long time and has been the standard.  There are more recent and sophisticated quality control plans such as ISO and BRC.

HACCP plans can vary depending on which part of the food chain you are addressing (e.g. growing/harvesting vs. processing vs. retailing/foodservice) and also the nature of the product (e.g. dairy vs. meat vs. bakery, etc.).  Most commercial food processing operations are HACCP certified. For most manufacturers, designing and implementing a HACCP plan requires either hiring a trained individual  or engaging an outside company who specializes in putting together a customized plan for your specific situation.  Whomever you hire will explain where, what, and how you should measure to keep your product safe and what you have to do to satisfy the requirements for HACCP certification.

There are many companies which provide HACCP certification.  One of the best known is the Guelph Food Technology Centre  http://www.gftc.ca/food-safety-consulting-services/ and also Carol Finlan of Final Food Design http://finlanfooddesign.com/qualityprograms.html. Another is The Allergen Control Group http://www.glutenfreecert.com/ where they specialize in gluten-free certification.”

To reach Alice Chapman, please visit http://chapmanfoodconsult.com/

It’s A Good Time To Cultivate A Food Business

CWIF Member Jo-Ann McArthur, President of Nourish Food Marketing, is leading a Brand Development seminar for food entrepreneurs on June 17th on behalf of the Toronto Business Food Incubator at The North York Civic Centre from 9 am – 1 pm.  “Building Your Food Business and Developing Your Brand” will cover what you-need-to-know about the challenges facing new products and businesses today, offer solutions on how to differentiate your brand, and help you understand the consumer market – those most interested in buying what you’re selling.  https://www.eventbrite.com/e/building-your-food-business-developing-your-brand-june-17-tickets-16771802914?utm_campaign=new_event_email&utm_medium=email&utm_source=eb_email&utm_term=viewmyevent_button

May 15th Food Revolution Day is Coming!

CWIF Member, Elementary School Teacher, and Toronto Ambassador, Mardi Michels can’t wait to participate in her 4th Food Revolution Day, because the focus – fighting for food education – is something she has been passionate about for years.

Michels is a full-time French teacher and the author of the blog eat. live. travel. write. and for her, the Food Revolution Day is a natural extension of the after-school cooking club for boys, Les Petit Chefs, which she began in 2010, after hearing Jamie Oliver speak about the importance of passing on our food knowledge to the next generation.

Learn more about how you can get involved with an Ambassador in your local area and be a champion for educating children and inspiring more families to cook!

Mar 22, 2015

Barrie Event Menu.

Host Elizabeth Clow of White Hat Kitchen has planned an amazing menu for the upcoming Canadian Women In Food – Barrie Networking Event on March 31st:

Mini Yorkshire Puddings stuffed with shaved beef tenderloin, light horseradish mayo.
Piri Piri grilled shrimp with cilantro, lime crème fraiche.
Rosemary roasted turkey and cranberry salad in a crispy wonton.
Black-eyed pea cowboy caviar with roasted corn and Cajun chive aioli.
Apricot habanero and honey glazed pork tenderloin.
St. Jean Baptiste Jamaican pattie hand pies.
Zucchini rounds with goat cheese and sundried tomatoes.
Caprese antipasticks with balsamic drizzle. Skewered Greek style salad.
White cheddar cheese ball pretzel pops.
Fresh vegetable spring rolls with carrot ginger dipping sauce.
Prosciutto parmesan and truffled mushroom puff pastry straws.
White & Red Wine selection (by Cottonwood Wine Agency)
Dessert: Mini cupcakes
Flavours: Red Velvet, Cinnamon Sugar, Cookie Dough, Rolo, Orange Creamsicle, Gentleman’s Whisky, Birthday Cake.
Tea and coffee.
Come for the networking – stay for the food!  Tickets available $30 Non-Members. 

Mar 15, 2015

Food Trends TV.              

Savvy trendsetters in food now have the opportunity to subscribe to Dana McCauley’s YouTube channel “Food Trends TV”. We love the short, snackable format, and it’s a great way to take a few moments on a weekly basis to stay updated on an expert opinion of what’s happening in food: https://www.youtube.com/watch?v=9v0-kNusra8

Feb 22, 2015

Organic Alchemy.

An age-old fermented beverage, “Kombucha” is believed to cleanse the liver and act as an anti-stress and fatigue fighter, tastes more or less like a cross between a cider and a fizzy fruit juice. However, with less than 50 calories per bottle, the raw, organic, and naturally sparkling qualities of the product have now launched Kombucha into mainstream grocery stores. http://torontostar.newspaperdirect.com/epaper/viewer.aspx

We love that another Canadian Woman In Food, Zoey Shamai, owner of Tonica Kombucha, was mentioned in the article, and you can learn more about her business here: http://www.tonicakombucha.com/about/

We first met Zoey several years ago at a Women’s Foodservice Forum (WFF) event in Toronto and it is such a delight to see her business take flight!

Feb 16, 2015

Make Mine a Bone Broth.           

If you live long enough, just about everything comes back into fashion, or at least that’s what culinary historians suggest is at the heart of the bone broth beverage trend taking hold. No longer just a simple base for soup, “beef tea” is news again in part because of greater consumer attention to Paleo diets and in part because it may be warm comfort food and is believed by some to act as a way to stave off the flu. What’s next? Scurvy sippers? http://www.thestar.com/life/food_wine/2015/01/22/bone-broth-trend-boils-over.html

Jill Weaver, owner of The Stock Exchange in Kitchener believes bone broth is serious business and regularly gives “Stock Talks” to teach people how to make their own. We had the opportunity to meet Jill at the CWIF Networking Event at Relish Cooking Studio in Waterloo on February 5th. We encourage you to follow Jill on Facebook as she works to establish a commercial location: https://www.facebook.com/jill.weaver.524#!/stockexchangewaterloo?pnref=lhc

Feb 10, 2015

Ladies of the 80’s.          

If you find yourself wearing leg warmers in Georgetown on February 21st, then join CWIF Member Cindy Grant, owner of CIN-HER-Chi Energy & Wellness, along with the Cornerstone Women’s Network for a “Ladies of the 80’s Nite” in support of the Georgetown Hospital Foundation. http://www.hhcornerstone.com/

National Cupcake Day. 

On February 23rd, buy a cupcake or twenty, and help raise funds for the SPCA and local Humane Societies. CWIF Member Charmian Christie, author of The Messy Baker, has been helping to promote the event and answer baking questions. http://themessybaker.com/2015/01/24/spca-national-cupcake-day-2015/

Feb 1, 2015

Valentine’s Specials From Vanessa Yeung, of Aphrodite Cooks.

If you are looking for something special, for someone special this year, may we suggest:

1. A Beer & Food Couple’s Cooking Class in The Historic St. Lawrence Kitchen

2. A Romantic Italian Style Couple’s Cooking Class

Sweet Treats from Vanessa Chiaravalloti, of Holy Cannoli.

If you have kittens, like we do, then flowers are simply out of the question! Instead, try a $40 Sweet Treat Box of “the best Cannoli I’ve ever tasted” and hand selected chocolates. http://www.holy-cannoli.com/valentines.html

Jan 25, 2015

Tea Terrific.

If you’re passionate about tea, then come hear Certified Tea Sommelier, Raelene Gannon share her insights on “How To Use Tea In Cooking…Sweet or Savoury” as part of the Toronto Tea Festival on Saturday January 31st, 2 – 3 pm, in the Appel Salon at the Toronto Reference Library.

An expert in all things tea, including countries of origin, ceremonies, manufacturing, tea menus, food pairings and merchandising – Raelene is also launching her cookbook tea: from cup to plate at the festival.  Visit http://www.teaandallitssplendour.com/ for more details.

Naked Cakes Capturing Imaginations.

Christina Tosi, chef, owner, and founder of Milk Bar, a bakery-inspired branch of the Momofuku restaurant group is credited with having inspired a new trend of cakes, that are deliberately rustic looking and made without fondant so that each delicious layer is nakedly visible to the appreciative eye.  We love to hear that sales of naked cakes have been reported as steadily climbing since 2013 and are now on target for double-digit growth in 2015.

(CWIF Member!) Charmian Christie, author of The Messy Baker, More Than 75 Delicious Recipes from a Real Kitchen, offers a four-tiered naked chocolate cake based on her mom Wynne Christie’s family birthday cake recipe.  Visit www.themessybaker.com for more details.

Jan 18, 2015

Russian Cuisine Cookbook to launch in 2015.

Through the words of native Muscovite, Maria Depenweiller, who was born and raised in Moscow before immigrating to Canada, discover the fascinating details of Russian history, culture and eating habits and enjoy the the evolution and development of traditional Russian dishes.   Soon to be released by Chapters Indigo http://www.chapters.indigo.ca/en-ca/books/russian-cuisine-traditional-and-contemporary/9781770502338-item.html

Maria Depenweiller is a Nutritionist and Professional Home Economist, creator of The Wooden Spoon educational services, board director and newsletter editor for THEA (Toronto Home Economist Association), and an active member of OHEIB (Ontario Home Economists in Business), and also OHEA (Ontario Home Economist Association).  www.thewoodenspoon.ca

Commercial Kitchen Space Now Available to Rent in Barrie.

Elizabeth Clow established White Hat Kitchen to offer an affordable commercial kitchen space that is available for rent by the hour. The kitchen is well suited for teaching cooking classes, preparing products for retail sale, use as a test kitchen or creating meals for catered events or for delivery to customers.  To learn more visit www.whitehatkitchen.ca.

Jan 1, 2015

Left Field Brewery set to open in New Year.

Mandie and Mark Murphy can’t believe that it’s finally happening.  The new baseball-themed craft brewery will be housed in a 100 year old former brick factory at 36 Wagstaff Drive., and will include a retail store and tap room for consumers to sample the different beers.  Let’s hope they have another open house soon! www.leftfieldbrewery.ca

Rebel Women In Food Featured in Festive Feast

The edition billed as “a hedonistic reverie of hand-crafted, artisanal, drop-dead-delicious holiday treats” [Dec 2014 Toronto Life – Food & Drink] features 20 “must try” products for any festive feast.  We couldn’t help but notice so many rebel women in food, such as Laura Slack of Maisonette’s Chocolates, known for her beautiful and unconventional creations (skull chocolates anyone?), Amanda Somerville’s vegan Through Being Cool Doughnuts, and Jennifer Bundock’s vegan Apiecalypse Now cookies and baked treats.  Who knew something that sounds so “bad” could also be so “good”!

Oct 13, 2014

Chocolate Factory Coming to Leslieville.
Even Real Estate Agents are tweeting about this one as artisanal chocolate bar producer Marigold’s Finest is soon to open at Gerrard & Greenwood Avenues. Aside from the velvety goodness, small batch, single origin chocolate products free from preservatives, additives, or substitutes, people are hoping the presence of Marigold’s will lead to a resurgence in gentrification.

A Sprinkle of Wisdom & Inspiration.
If you’re looking for something beyond a cookbook, try “An Everlasting Meal, Cooking with Economy and Grace”, by Tamara Alder. What’s beautiful about the book is that it’s not about recipes (although there are several), but it is about how to approach cooking as a continuous process that evolves from meal to meal. It’s evident from her writing that Tamara champions the home cook and builds upon the idea that cooking well means nothing goes to waste. Her prose is clear-eyed and thoughtful in the way that she sprinkles wisdom and inspiration throughout. And her philosophy reveals what we eat and how we eat it is linked to our sense of happiness. I’m obliged to say this book is one of my personal favourites, and because of it I discovered the secret delights of “frond”.

Retro Cool.
Now in its 84th year of operation, The Senator Restaurant still remains one of the few gems in Toronto where you really feel like you’ve stepped back in time when you step through the doors. And we love the modern touches on their website where they proudly show their methods of “Giving Back” and their commitment to quality under “What Makes Us Different”? It goes to show that even venerable institutions like The Senator don’t rest on their laurels. http://thesenator.com/history/