Last Tuesday night Ryerson University’s student branch of the Canadian Association of Foodservice Professionals (CAFP) hosted a networking event with Dietitians of Canada Business and Industry Network. The event gave the students the opportunity to network with four Registered Dietitians: Elma Hrapovich (Halton Healthcare), Kate Cole (Nestle), Julie Park (Sysco) and Samara Foisy (Loblaws). Students had the opportunity to engage with the speakers in small groups and find out more about their journeys and job opportunities in the field.
Attendees thought that the event was a well-organized networking opportunity that allowed for small group interactions and one-on-one conversations. One first year nutrition student said, “I’m not too sure dietetics seems like the right path for me but it’s nice to know that there are other opportunities out there.” The event was also sponsored by Sysco, Nestle and Loblaws, who provided treats for students.
Overall the event was successful in informing students and sparking their interest about other areas of food and nutrition. Students had the opportunity to use the networking skills that they have been developing in order to make connections with industry professionals. The attendees made many great contacts and learned a bit more about various career paths, not only in dietetics.
Last Monday, University of Guelph’s student branch of Canadian Association of Foodservice Professionals hosted an educational event at The Honey Bee Research Centre. The tour was led by the research and apiary manager, Paul Kelly. He thoroughly explained the biology, the types and the role of bees in agriculture and ecosystem sustainability. Also, he demonstrated safe bee keeper procedures using specific equipment. Students got a close-up look at the different beehive components and learned how bee stings work. They also got the chance to taste honey straight from a honeycomb.
Students were able to purchase honey and wax candle products at the end of the tour. Donations could be made to the research centre to help find better ways to improve bee health. Overall, students felt the tour was informative and left them thinking about the importance of bees and the need to protect them.
Early bird pricing for new and returning members is $40 until Monday, October 16.
Starting October 17, price increases to $45.
You can join by registering online at: http://www.windrush.ca/cafptoronto/proddetail.php…
Cash payments can be arranged with Madison (firstname.lastname@example.org) or Krish (email@example.com).
The deadline to apply is Oct 31 2017!
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On September 26, 2017, CAFP Ryerson hosted their first event of the year, the Meet & Greet. Students from Nutrition and Hospitality Programs attended the event that provided information on the benefits of joining CAFP. Guest speakers spoke of their experiences with CAFP that lead them to where they are today. Students also learned of the amazing networking opportunities and bursaries provided through that CAFP has to offer.
Here’s what some of our speakers had to say:
“Being apart of CAFP gave me the opportunity to be a leader which helped with my applications for internships. If I were to give advice to anyone it would be to get involved as much as possible.” – Jeroselle Bulnadi, MPH candidate
“CAPF became apart of my professional and personal career. From the connections I made from CAFP I was able to get job opportunities.” – Audrius Valiulis
A big thank you to our sponsor BeeKeeper’s Naturals for their generous donations and Ram in the Rye for their catering services.
Last Thursday night Ryerson University’s student branch of the Canadian Association of Foodservice Professionals (CAFP) hosted a networking event and their last event of the year. Several Registered Dietitians were there as well as professionals from the food service industry. The event gave the students the opportunity to network with four professionals, some of which were recruiting students for the summer. The format of the event was very casual where students and speakers could converse around the room while enjoying food and drinks. Students had the opportunity to engage with the speakers in small groups and find out more about their journeys and job opportunities in the field. In terms of building a career, Registered Dietitian Anisha Mahajan advised, “It is important to find out what inspires you and then proceed by pursuing that path.”
Attendees thought that the event was a well-organized networking opportunity that allowed for small group interactions and one-on-one conversations. The event was also sponsored by Greenhouse Juice Co. and Dufflet Pastries, who provided treats for students.
Overall the night was a successful way to wrap up the year. It was an amazing opportunity for student to network with professionals who were actively recruiting employees for their companies. Students had the opportunity to use the networking skills that they have been developing all year in order to make connections with industry professionals. The attendees made many great contacts and learned a bit more about various career paths, not only in dietetics.
CAFP invited 4th-year photography student, Marie-Louise Moutafchieva to give a workshop on the basics of food photography.
Marie provided introductory information on shutter speed, the focus and ISO. Specific to food photography, she said it is best to use natural light and make sure that the picture is not too busy especially if you want to showcase individual ingredients. The 3 most common shots of food are directly from above (people stand on chairs or the table to take these shots), at eye-level horizontally, and 3/4 angle from above. Students created their own sets around the Sears Atrium and took turns shooting photos from different angles using their cameras and smartphones. Marie-Louise’s last tip was to refrain from comparing your photographs with others since you never know how much experience they have accumulated. For inspiration, she likes to look at photos on Pinterest and she advises other students to do the same.
Students felt that the event had an interactive atmosphere so it felt like a workshop combined with an opportunity to socialize and connect with peers.
If you want to see Marie’s work, her website can be found here: http://www.marielouphoto.com/food—still-life.
1. How did you end up in your chosen occupation?
After conducting many years of graduate and postdoctoral training, I knew that I was well suited to academia based on my interests and strengths in teaching and research. Positions in academia don’t come up very often, and one became available as I was finishing my postdoctoral fellowship. I applied and was successful. That was two years ago. My research expertise is in the clinical and public health aspects of nutrition and cardiovascular disease. When I was an undergraduate I worked as a research assistant in a cardiac rehab program. Because of this experience, I was assigned an internship research project in cardiology. My internship research project eventually expanded into a Master thesis, which then informed my PhD program that focused on nutrition in patients with chronic heart failure. Never underestimate how your early experiences can influence your future career!
2. Was that always the occupation you wanted to end up in?
Prior to my internship I wanted to be a clinical dietitian who worked with GI patients. I also loved cardiovascular research based on my summer work experiences as a Research Assistant at the University of Ottawa Heart Institute. During internship this changed and I developed a great interest in critical care nutrition. After my internship I was fortunate to obtain a position in the ICU, which I stayed in for 3 years.
3. Is there anything else you would like our readers to know about you or your path to your current occupation?
Working in academia as a tenure-track Assistant Professor is demanding in both time and effort required; but it’s also very rewarding to watch one’s students excel or to see uptake of one’s research in clinical practice or policy. I also have opportunities to travel and collaborate with colleagues across the country and internationally, and the freedom to be creative and test interesting and important research questions. I did not expect to work in academia (far from it!). However, I had an open mind; was in tune with my strengths and interests; worked very hard; was persistent, creative, and innovative; and had excellent mentors who identified my potential and provided me with opportunities to succeed.