CAFP Ryerson

CAFP Ryerson is part of a national association that provides opportunities for professionals and students to network, mentor and develop in the foodservice field.


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UPCOMING EVENT: Celebrity Chef Jamie Kennedy presentation & book signing event, exclusive to CAFP

Celebrity Chef Jamie Kennedy presentation & book signing eventGilead Exclusive CAFP event!

Register NOW for your chance to meet Jamie Kennedy at his restaurant, Gilead, in Toronto’s Historic, Distillery District. There will also be copies of his newest book,  J.K. The Jamie Kennedy Cookbook for purchase and signing.

Date: Monday November 10th

Where: Gilead Cafe and Wine Bar (4 Gilead Place, Toronto M5A 3C9)

The cost of attending for students is $35.

Hors D’oeuvres will be served, and include: chicken noodle soup, apple and confit pork belly, beef tartar on brioche, semi-cured tomato and sheep’s milk feta canapé, and fish cakes with wild leak tartar sauce. Sounds like a great (and yummy) event!

Spaces are limited so hurry! REGISTER NOW!

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CAFP Ryerson Meet & Greet

CAFP_MeetGreetSept22Join us for a casual evening and meet some CAFP Professional Members!

Guest speakers (CAFP Professional Members) will share their career stories and the benefits that CAFP has made in their careers. Refreshments will be provided. This event is FREE to all students!

When: Monday September 22, 2014
Where: Tecumseh Auditorium (Ryerson Student Centre, 55 Gould St., Toronto)
Time: 6:45 – 8:15pm

Register Now!

Guest Speakers:

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New Member’s Night

Join us for our upcoming Toronto branch event: New Member’s Night!  The event is open to ALL STUDENTS, non-members and members alike (both at student prices). Learn networking skills from networking guru Michael  J. Hughes, followed by dinner with professionals.

Click here to register. 

When: Tuesday, September 16, 2014
Where: The International Centre (6900 Airport Road, Mississauga, ON)

For anyone who needs to carpool to the event, the professional members are offering carpool from Kipling station on the day of the event. If anyone who signs up is interested in this, send an email to cafp.ryerson@gmail.com after registering for the event and we will put you on the list. It is first-come first-serve so sign up quickly!

Agenda

3:00 – 3:25 Students arrive
3:30 – 4:45 Networking Presentation(students only)
5:00 – 5:30 Members/Guests Arrive
5:30 – 6:45 Welcome/Network
Appetizers/ Food Stations
Cash Bar
7:00 – 8:15 Networking Presentation

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Upcoming Event – New Approach to Sustainable Campus Food

Hey CAFP members!

Final exams have officiallJoshnay ended and now we can celebrate! What better way to mark our achievements than with an upcoming CAFP networking event! The event is called the New Approach to Sustainable Campus Food and will feature Joshna Maharaj, the Assistant Director of Food Services & Executive Chef at Ryerson University. The event is taking place right on our campus! Come out and join us in supporting Joshna Maharaj, in her quest of creating a new campus food strategy with the focus on sustainability.

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SAVE THE DATE

Hi there!

Aren’t able to make it to this week’s first dinner at Cirillo’s on Friday, Sept 19th? Don’t worry, we have plenty of other dinners happening this semester for you to take part in. Dine with foodservice industry professionals, network, and enjoy some delicious food. Bring business cards, because at these dinners, you never know who you’ll meet!

Sept. 19, 2013 New Member Night  – Cirillo’s Culinary Academy   Register here: http://www.cafp.com/toronto/cart/products.asp?cat=Meeting+registration 
Oct. 16, 2013 Toronto Branch Event  – Bridgepoint Health & Don Jail    
Nov. 13, 2013 Hosted by University of Guelph Student Branch  – Cutten Club  


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Congratulations to CAFP Ryerson 2012-2013 Members!

March 25th 2013 was the annual Student Awards Night at the Delta Chelsea Hotel. Students, and professionals got together for a lovely dinner to celebrate the acheivements of CAFP student members. Congratulations to CAFP Ryerson Students who took home awards:

Sharon Chandra – CAFP Educational Program Fund Bursary
Pascalyn Annoh – Flanagan Foodservice Bursary
Michelle Kwan – LUDA Bursary
Brendon Pu Zhang – Natrel Agropur Bursary
Michelle Evans – Lynch Foods Bursary
Zahra Hosseinian – Delta Hotels and Resorts Bursary
Teresa Chiu – Bonduella North America Bursary and the DANA hospitality Top Management Night Bronze Sponsor Award
Antonia Morganti – Lassonde Beverage Bursary
Catherine Shepperdley – Foodservice and Hospitality Magazine Bursary
Kateryna Kovalenko – CAFP Toronto Branch Award and the Mother Parker’s Tea & Coffee Top Management Night Bronze Sponsor Award

Oh behalf of the CAFP Ryerson members, THANK YOU to:

Our professors who helped with references for the awards application.

CAFP Toronto Branch and the VP of Student Development Committee.

All of the generous sponsors. Without you – there would be no bursaries!

We truly appreciate your support. For students who did not receive awards, we encourage you to keep applying and building your resume and experiences in the foodservice industry. Every experience and application makes you a stronger candidate!

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Student award recipients Andrea and Katie from Occupational and Public Health department.

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Dinner at the Delta Chelsea Hotel.

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CAFP Ryerson students and instructors

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All the best wishes,

Michelle Kwan


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CAFP Ryerson Wine & Cheese Event

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On January 24th, CAFP Ryerson members had the chance learn, network, and best of all, eat in our 2013 Wine and Cheese Event.

We had the opportunity to hear from three amazing speakers.

1

Ruth Klossen, the passionate founder and owner of Monforte Dairy in Stratford, Ontario taught about the making of cheese. We heard about the traditional styles of cheese making as well as some of the new technologies that are used. We learned the importance of chasing your dream from her journey from a professional chef to a cheese maker. Ruth also enlightened us on the hard work and goes behind cheese making, and made us thinking more about the important issue of fair wages for our farmers.

2

Dave Grant, a sommelier and wine marketer. From him we learned about the difference between and the process of making red, white, and sparkling wine. We were taught step by step how to drink wine, from how to hold the glass to how to swallow it. We also learned few basic pairing of wine and food, and discovered that sometimes unexpected pairings can be very good. The audience agreed with our newly learned knowledge and vocabulary, we are sure to impress our friends next time we dine out.

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Kateryna Kovalenko, one of our own executive member and a student in the Professional Fromageur program at George Brown College. Kateryna brought three type of cheese for us to sample; double cream Brie, aged cheddar, and wash rind cheese. We also discovered some interesting cheese pairing, who knew raisins would go so well with cheese? The presentation not only stimulated our taste buds but also our mind, by hearing about Canada’s history of cheese making.

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Overall, everyone enjoyed the Wine and Cheese Event very much, and some even got to bring home some cheese for their friends and families to sample . I personal cannot wait for our Wine and Cheese Event next year.

Teresa Hu

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