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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Meet Adi Berk

“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


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Meet Laura McCann

“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