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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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:—still-life.


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Recap: Dietitian’s Day

Last Thursday night Ryerson University’s student branch of the Canadian Association of Foodservice Professionals (CAFP) and Ryerson’s Nutrition Course Union hosted a networking event with a variety of Registered Dietitians in the GTA. The event gave the student the opportunity to network with nine dietitians who visited each table in order to answer questions and get to know the students better in an intimate setting. 
The nine speakers briefly described their journeys to get where they are today. All from very diverse backgrounds including food security, research, private practice and media. They also offered helpful advice to students and reassurance about the future. “Don’t be afraid to dream big,” said Linda McCharles, RD. After addressing the group, the speakers sat down with students for a more intimate, round-table discussion. Students had the opportunity to engage with the speakers one-on-one and find out more about their journeys, job opportunities in the field and specifics about each career path.
Charles Ko, event organizer, said “The setup was great, it allowed for students to get to know the dietitians and the dietitians had a lot of fun.” Karmen Young, event attendee said: “I thought the event was insightful, even at this time when a lot of us graduating students may be focusing on internship/masters applications.” Likewise, Aseel Masri, event attendee, said, “I loved hearing all of the different pathways you can take once a dietitian! It made me feel there was something for everyone and it changed my perspective on some career paths.”
Overall the night was a success and many great contacts were made. Students gained a better understanding of the wide variety of opportunities that are available to them. Students heard that staying true to their gut instincts and genuine interests would help them on the path to their dream job. Their dream job may not be the first job they receive but there is always opportunity to learn new skills that can be applied later. It was a great opportunity for students to discover the wide range of jobs that are out there for Ryerson’s future dietitians.

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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: