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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Event Recap: CAFP Networking Event

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.


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Recap: Food Photography Workshop

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.


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Meet JoAnne Arcand

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.


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Recap: Dietitian’s of Canada Business and Industry Network

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


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Meet Susan Owens

“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


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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 https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707


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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 https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707


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Meet Carol Dombrow

“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


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Meet Libby Roach

“I began shooting [photographs] while I was just a kid…my father was an avid amateur photographer who kept a darkroom in our basement. I was always around photography but didn’t consider it a career path until my early thirties after attending George Brown college to learn digital photography and specifically Photoshop. After taking a few courses I was really keen and stuck around to finish the program. One of the electives was food photography and I was hooked! I honestly didn’t even really realize what a big market food photography was. From websites to restaurants to commercial to media, well, the list goes on and on. When I was a child I wanted to be like Angela Bauer from Who’s the Boss, a self made woman with a handsome maid. The self made part happened, but if you know of a good house cleaner I’m all ears! It takes time to develop your style. [Don’t] give up if you don’t get it right the first time. One of my favourite aspects is that it’s mostly about problem solving. Lighting, whether natural or studio, both present pros and cons, and it’s all about how to know when to use what. If you’re a quick thinker and enjoy that aspect of problem solving then it’s a great fit. Also, it’s a fairly physical career. The gear, the setups, the squatting to get the angle, there’s a lot of moving parts that can be quite physically challenging.”
After studying Food Photography at the Digital Photography program at George Brown College, Libby quickly became completely engrossed in capturing and creating beautiful food photos. Working with popular media outlets like BlogTO, Post City Magazine and Vv Magazine allowed Libby to engage with a wide audience in Toronto, further building her connections with features in the National Post. Libby is skilled in using both natural and studio strobe lighting to perfect her photos. Clients also include local restaurants, chefs, PR companies and food manufacturers. Recently Libby has been sharing her love of food photography in her studio and in workshops with students looking to take their digital photography up a notch.
If you would like to hear more from Libby and get a chance to network with her in person come to our Dietitians of Canada Business and Industry Network on September 22, 2016 at TRS, Cara Commons. Please RSVP at https://www.eventbrite.ca/e/evening-of-networking-with-food-nutrition-professionals-tickets-27583070707


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Meet Sue Mah

“I grew up in a family that values health, wellness and food as medicine. My grandfather was the first acupuncturist doctor in Toronto and my dad is a Chinese chef. As an athlete in high school, I experienced firsthand how nutrition could affect my performance, and thus became very interested in sports nutrition. As a child, I actually had wanted to be a doctor but I gave up that dream when I realized that the sight of blood almost makes me faint! I am a nutrition entrepreneur and have three different businesses today. Keep your mind open to new opportunities, partnerships and possibilities!”
Sue is a Registered Dietitian and nutrition entrepreneur. She is President of Nutrition Solutions, a company that specializes in nutrition and media communications. Working with food industry, NGOs, government, marketing agencies, media and PR firms, Sue acts as a content creator, media spokesperson and strategic communications consultant. With over 200 media features to her name, she has also been the expert dietitian for 7 national TV shows and has appeared in 12 nutrition-focused TV commercials. Sue is the Co-Founder of Nutrition for NON-Nutritionists, a comprehensive nutrition training program for food and beverage professionals across North America. She is also the Co-Founder of Media Training Boot Camp, providing workshops, webinars and coaching to build the media skills of dietitians and nutrition professionals.