Last Thursday night was the first event of the year for Ryerson University’s student branch of the Canadian Association of Foodservice Professionals (CAFP). The student group partnered with Dietitian’s of Canada for a night of networking. The event provided students a chance to learn from six women who have made their mark in the food industry. Continue reading
“The current position at Campbell’s Foodservice was a new venture for me about 10 years ago. Prior to Campbell’s my work had been in food service operations in both hospitals and long term care/retirement sector as well as clinical nutrition. Initially the position was a sales role managing the healthcare team as well as national healthcare accounts, and then progressed about 6 years ago to Marketing… My goal was always to do some type of role as dietitian working in business and industry. My recommendation to dietitians beginning their career is to be open minded to the wide diversity of opportunities that are out there in this field, and to follow your passion. Initially, my main interest was in clinical nutrition both in university and internship. Over the years, I shifted my focus more to administrative and consulting types of work, and ultimately to business and industry, but all of these experiences helped to build the opportunities that I have today.”
Susan Owens is Brand Manager on the Campbell’s Foodservice team responsible for brand management of healthcare related product categories and leads the national healthcare strategy. She joined Campbell’s in 2007 as a Business Development Manager, Healthcare. As a Registered Dietitian, she brings over 25 years of varied experience to this role within healthcare operations and clinical nutrition in both the senior living and acute care sectors. She has been an active member of various dietetic committees including the Dietitians of Canada Long term care Action group. Susan holds a Bachelor of Applied Science in Human Nutrition from the University of Guelph and dietetic internship from North York General Hospital.
If you would like to hear more from Susan and get a chance to network with her in person come to our Dietitians of Canada Business and Industry Network ONLY 2 DAYS AWAY on September 22, 2016 in TRS, Cara Commons. Please RSVP at https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707
“I’ve had a passion for baking since I was little. Growing up as the youngest of four kids, it was hard to keep anything resembling a dessert uneaten in our house. Since we didn’t usually have any sweets, I used to have to create my own. I can remember baking with my Mom and learning how to craft new desserts. The end result was that I often unwisely ate all of them by myself. In high school, I loved using my creativity in the Arts but also the fact based nature of the Sciences. I chose to go to the University of Guelph and somehow stumbled into enrolling in a Bachelor of Science in Food Science. One of the more popular career paths in Food Science is to work in Research and Development. It ultimately was a great fit, because as a Product Developer I get to be artistic and an experimental scientist all at the same time… I never even knew this was an option till I went to Guelph for Food Science & learned about being a Product Developer. Through co-operative work terms I was able to test the waters and determine that this was the right path for me. I often work weird hours and long days, but ultimately, yes, part of my job description is to taste test lots and lots of desserts.”
Adi Berk is a University of Guelph graduate with a BSc. in Food Science Co-op and over five years of experience in Product Development. She has worked for top Canadian Bakeries like Canada Bread, Give & Go Foods, Fiera Foods and currently Weston Bakeries. Adi has successfully commercialized both private label & branded products for various grocery & food service chains across North America like Wal-mart, Loblaw’s, Tim Hortons & Sysco. Every day she is passionately taking innovative concepts like lemon meringue cookies and banana flavoured chocolatey donut bites from a laboratory bench to full scale production.
If you would like to hear more from Adi and get a chance to network with her in person come to our Dietitians of Canada Business and Industry Network on September 22, 2016 in TRS, Cara Commons. Please RSVP at https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707
“While working as a pastry apprentice, I struggled with the lifestyle that came along with working in kitchens. My personal health has always been important to me. Seeing the lack of interest and knowledge (in health and nutrition) others had around me persuaded me to learn more about it. I wanted to be a positive influence on others versus what I felt was not so positive through the pastries I’d prepared… I didn’t know what occupation I’d end up in but having grown up working in restaurants, I always felt that I would do something related to food… It took me quite some time to determine that I wanted to be a dietitian. It took some major life events for me to build the courage and make the decision to go back to school. I was considered a ‘mature’ student but in reality I was still quite young when I did this. For those who are not happy with their current path, I’d like them to know that it’s never too late to go back to school or change careers. Life’s too precious to spend doing something you don’t enjoy.”
Laura McCann is a Registered Dietitian (RD) who received her Bachelor of Science Honours Specialization in Nutrition and Dietetics from Brescia University College at the University of Western Ontario. Upon graduating, she completed her Dietetic Internship with ARAMARK to become a RD. She also holds a diploma in Culinary Management and a certificate in Baking both from George Brown College and is a registered Baker/Patissier apprentice with the Ministry of Training, Colleges and Universities. Laura is passionate about combining her culinary and dietetic skills and knowledge to teach others how to prepare and enjoy nutritious foods.
If you would like to hear more from Laura and get a chance to network with her in person come to our Dietitians of Canada Business and Industry Network on September 22, 2016 in TRS, Cara Commons. Please RSVP at https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707
“I decided I wanted to be a dietitian in Junior High right after I started taking Home Ec. In fact, I almost went to a high school out of my district so I could take Home Ec in high school but I chickened out. When I was ready to apply to University I told my parents if I didn’t get into Nutrition that I didn’t want to go to University. Well I got in. I couldn’t have chosen a better profession. Being a dietitian has presented me with so many wonderful opportunities from working in Public Health and non profit organizations and some of these opportunities allowed me to work with many other dietitians. It is a very giving profession and one I am proud to be a member of.”
Carol Dombrow is a nutrition consultant for the Heart and Stroke Foundation both provincially in Ontario and nationally. She provides strategic advice on nutrition issues for the Foundation. She is the Foundation’s media spokesperson on nutrition issues and acts as the government liaison with Health Canada (1999 to present). Carol is also a freelance nutrition consultant for other organizations including the Canadian Produce Marketing Association. Carol received the Queen Elizabeth ll Diamond Jubilee Medal in 2012. Carol was also the winner of the Dietitians of Canada Business and Industry Network, Dietitian of the Year 2016.
If you would like to hear more from Carol and get a chance to network with her in person come to our Dietitians of Canada Business and Industry Network on September 22, 2016 in TRS, Cara Commons. Please RSVP at https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707
SAVE THE DATE!
George Brown College’s Centre for Hospitality and Culinary Arts is holding their first annual Ambition Nutrition Symposium on May 26th and you’re invited!
THEME: Bridging the Gap Between Nutritional Science and Culinary Arts
“Join academic professionals, dietitians, culinary experts, and industry leaders for an interactive day filled with discussions, workshops and presentations. This symposium will focus on nutrition in theory and practice, examining the gaps and opportunities that exist between research, education, nutrition, diet, and culinary arts.”
More information can be found here: http://ambition-nutrition.ca
** CAFP Ryerson student members eligible for student rate on ticket purchases
Guest Post by: Sienna Lee-Coughlin | Photography by: Alina Bykova
Students gathered at the Ted Rogers School of Management Thursday evening for a night of mingling and inspiring presentations by Ryerson alumni. The event, hosted by Ryerson University’s student branch of the Canadian Association of Food Professionals, offered students the chance to learn from entrepreneurs who have made their mark in the food industry. Guests enjoyed hors d’oeuvres provided by Peter Chiu of Basil Box, one of the night’s four guests of honour, while Glenn Brown, president of Bento Sushi, told students to: “Network like crazy, and never be shy to talk to people.” The other alumni included Cara Rosenbloom, a dietician and journalist who married her love of food and words with her communications company Words to Eat By, and pub guru Jamieson Kerr of Broadcloth Hospitality (Queen and Beaver Pub, The Oxley Pub, and The Wickson Social).