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2021 Speakers & Sessions

Start Where You Are – Adapting to Upheaval in a Post-Pandemic World

Monday June 28th, 2021
11:10 am – 12:00 pm

Normal is gone and it won’t be coming back – not even when the pandemic subsides. Continuous adaptation will drive all decisions in the future and the secret of success is to “start where you are”. Learn how to make innovation grow from your current state so you can stay ahead of the upheaval and deliver exactly what your students/residents/school requires in the endlessly changing future.

Steve Donahue

Steve Donahue

Keynote Speaker

Steve Donahue is an author, speaker and coach who has helped transform over 1,000 organizations. His revolutionary story-driven system generates rapid change and extreme engagement by inspiring greatness from the c-suite to the frontline. Steve’s first two books are international bestsellers. In his upcoming book, Tell Your Epic Story – Heroic Leadership in a World of Disruption, Steve reveals the secrets encoded in our most ancient narrative form. Leaders can transform their business by telling an Epic Story where employees, customers and stakeholders play new and powerful roles.
While traversing the Sahara Desert, Steve learned to adapt and survive in one of the most unpredictable environments on earth. Now, he skillfully guides leaders to innovate and think outside of their boxes as they cross their own shifting sands of change. He combines timeless wisdom and cutting edge concepts to inspire creativity in a time of constant distraction and endless disruption. Steve is a spellbinding storyteller with a stand-up comedian’s timing. He keeps audiences engaged and energized with highly customized virtual presentations that captivate and motivate.

Many of you will remember Steve from our last CCUFSA conference in Victoria, BC. He will literally pick up where we left off and accelerate us into the future by building on his metaphor of the shifting sands of our time. Steve is an international bestselling author who has addressed over 1,000 audiences on 4 continents. Steve is known for his engaging presentations that entertain and inspire.

Essentials for Successfully Preparing and Serving Safe Gluten-Free Food

Monday June 28th, 2021
2:10 pm – 3:30 pm

Whether you are a chef, manager, server or back of house staff, there are essential aspects of successfully preparing and serving safe gluten-free foods within a food service establishment. Session topics include understanding the gluten-free consumer, ingredient sourcing, gluten-free food preparation, food storage, serving practices and strategies for avoiding gluten cross-contamination.   

Allen Rekunyk

Allen Rekunyk

Vice President Certification Programs, Gluten-Free Food Program Inc.

Allen is VP Certification Programs with the Gluten-Free Food Program (GFFP) responsible for strategy, operational leadership, and business growth

Foodservice Consumer Year Zero:
Leveraging Trended Insights to Drive Future Growth

Tuesday June 29th, 2021
11:00 am – 12:00 pm

Five years from now, what will occasions look like for postsecondary-age diners? Where is the next generation of young adults headed and what will drive their future choices? In this session, we will leverage Technomic consumer data to examine the future direction of foodservice behaviour, and explore how shifting occasions, needs and preferences will shape usage in the years to come.

Robert Byrne

Robert Byrne

Director of Consumer and Industry Insights

As a director of research and insights, Robert manages Ignite Consumer, Technomic’s ongoing chain brand health and foodservice consumer attitude and usage tracking program. Since joining Technomic in 2012, he has worked closely with both operator and supplier clients to tackle tough business questions and help shape their strategy and approach through data-driven insights.

Robert has led efforts to incorporate and overlay multiple Technomic data sources to identify correlations between guest experience and financial metrics, and to derive consumer opportunity assessments across generations and distinct consumer groups.

 

Session: Adopting a Food Allergy Policy

Tuesday June 29th, 2021
2:25 pm – 3:30 pm

Session Info TBA

Maryann Moffitt

Maryann Moffitt

Dietitian and Food Liaison Officer, University of Ottawa

Maryann has been the Food Services dietitian at uOttawa since 2015 and the opening of their award winning 24/7 Dining Hall. With a background in population health promotion, Maryann advocates for healthy eating with compassion and humour, and teaches a balance between eating for performance and pleasure. Maryann is the manager of the Dietary Restriction Program for meal plan holders with food allergies and celiac disease, and recipient of the 2018 Robyn Allen Leadership Award from Food Allergy Canada.

Nicole Pin

Nicole Pin

Registered Dietitian, University of Waterloo

Nicole supports the food services team at the University of Waterloo by assisting with menu development & labelling, supporting students with allergies & dietary needs, and engaging in nutrition & wellness initiatives within the campus community.

Liana Bontempo

Liana Bontempo

MPH, RD

Liana is the Wellness and Sustainability Manager for McMaster’s Hospitality Services. She graduated with a Masters of Public Health, specializing in Community Nutrition and has a passion for building engaged communities. Liana works with McMaster University’s Hospitality Services to support the diverse campus community on various initiatives including food allergies, sustainability, and promoting student food security.

Canada’s First Gold Medal Winning Indigenous Chef

Wednesday June 30th, 2021
12:00 pm – 1:00 pm

tawâw [pronounced ta-WOW]:
Come in, you’re welcome, there’s room.

Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.

Chef Shane Chartrand

Chef Shane Chartrand

Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort &Casino in Enoch, Alberta, on Treaty 6 Territory.

Learn more about Shane Chartrand:

Chef Shane Chartrand dishes on Indigenous cuisine and inspiring others through food

Cree chef Shane M. Chartrand shares his culture in tawâw: Progressive Indigenous Cuisine

 

Why Sustainable Seafood Matters for your Business

Wednesday June 30th, 2021
2:00 pm – 2:30 pm

Seafood is one of the most complex food systems in the entire world. Seafood is also the last form of protein that is harvested on mass from the wild. Join Ocean Wise Seafood as we explore why sustainable seafood matters and how supporting sustainable seafood can benefit your business while also educating your audience.

Isabella Sulpizio

Isabella Sulpizio

Senior Accounts Specialist

Isabella Sulpizio has been with the Ocean Wise Seafood program for 5 years. Working as a Senior Accounts Specialist her role focusses on strategic partner growth for the program within Canada as well as internationally. She completed her Master of Arts in the Department of Geography from the University of Guelph and her masters thesis focused on the role of the consumer in the sustainable seafood movement in North America. Her interests focus around the ways we are dependent on environmental resources and the best ways to manage those resources to ensure they can support people around the world for generations to come with minimal negative impact. If she could be a sea creature it would be either a cuttlefish, so she can communicate underwater by changing her skin tones, or a whale shark, so she could swim and eat all day long.

Discovering the Perfect Cup of Coffee

Wednesday June 30th, 2021
2:30 pm – 3:00 pm

These days, the world of coffee can seem quite complex, even intimidating at times, but it doesn’t have to be. It ultimately comes down to high quality coffee, proper water and clean brewing equipment. In this session we will explore the regions where coffee is sourced, differences between Fairtrade and Direct Trade coffee, the roasting process, the importance of water in coffee, how to properly maintain brewing equipment and simple ways to make a great cup of coffee at work and at home.

Charlie Burke

Charlie Burke

Owner, Baden Coffee

 

Join & Grow With Us

CCUFSA members benefit from the opportunity to share ideas, real world experiences and build solutions with like minded colleagues, all food service professionals with a common goal.