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.


Leave a comment

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.

Advertisements


Leave a comment

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.


Leave a comment

Meet Michelle Jaelin

1. How did you end up in your chosen occupation?
“I became interested in food and health sometime during my first degree in Visual Arts. I landed a job as the Nutrition Team Leader at Health Education and Promotion in my last year at York University. That same year, I was inspired by the photojournalism book Hungry Planet: What the World Eats by Peter Menzel and Faith D’Aluisio. Using my photography skills, I took my own photographs and used them in an exhibition for a nutrition wellness event called What Students Eat. Inspired by the buzz and dialogue generated from these photos on food and nutrition, I decided to pursue my passion to become a registered dietitian.”
2. Was that always the occupation you wanted to end up in
“Not at all. Growing up I initially wanted to be a fashion designer or a chef. Then I wanted to be teacher. I guess I was always drawn to creative fields!”
3. Is there anything else you would like our readers to know about you or your path to your current occupation?
“The path to pursue any dream is full of obstacles, roadblocks and failure that try to lead us down different directions – just like mine. But if you stay positive, focused and work hard on your ultimate goal, you will achieve it!”
Hear more from Michelle Jaelin at Dietitian’s Day next Thursday in the SCC. Register on ConnectRU: tinyurl.com/gofk7zn.


Leave a comment

Recap: Chocolate Tour of 2016

Last Friday night Ryerson University’s student branch of the Canadian Association of Foodservice Professionals (CAFP) hosted a chocolate tour around the city of Toronto. The tour was led by a leader from Tasty Tours Toronto, a company that conducts food tours around the city. The event provided students a chance to learn about where to go for the best chocolate in the Six.
Students had the pleasure of meeting Chef Kaya Ogruce, winner of Chopped Canada in 2016 at one of their many stops. He came to Canada from Turkey to study chemical engineering and now is a successful chef and owner of Death in Venice Gelato Co.
 

Kristie Jang, event photographer and attendee, said “Kaya taught us that if you like something, just go for it. Even if it is not what you went to school for often there are ways to bridge careers. Even he finds ways to use engineering in his current culinary career.” Likewise, Jeroselle Bulanadi, Co-President of CAFP Ryerson and event attendee said: “I didn’t realize how many kinds of chocolate there are. It was interesting to get a chance to try them all and learn how they’re all made.”
A little bit of life advice and a little bit of tasting fun- the tour was a fun-filled afternoon of learning and exploring. Students left with smiles on their faces and bellies full of chocolate! Check out the Youtube video of the event here.


Leave a comment

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


1 Comment

Recap: Foodie Entrepreneurship Night

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).

Continue reading