CAFP Toronto Elects New Board

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TORONTO — The Annual General Meeting and elections of the Toronto Branch of the Canadian Association of Foodservice Professionals (CAFP) was held this week at Frankie Tomatto’s restaurant in Markham, Ont. It was highlighted by a joint presentation on Innovation in Foodservice presented by Frankie Tomatto’s founder and owner Hal Roback and Joe Barth, interim dean, School of Hospitality and Tourism Management, University of Guelph.

The new 2014-15 officers and Board members are:

Steve Croft, J.D. Smith and Sons Limited (president)

Nancy Hewitt, Ontario Greenhouse Vegetable Growers (president-elect)

Christine Romano, HFS (treasurer)

Nancy Hewitt, Ontario Greenhouse Vegetable Growers; Audrius Valiulis, Apetito Canada Limited; and Susan Griffin, Boston Pizza International Inc. (VPs – Programs & Events)

Sharda Ali, Signature Service Inc.; Peter Schneider, Marek Hospitallity Inc.; and Joan DeGraves, Foodservice Performance Results (VPs – Communications)

Adam Cummings, ESKA (Eaux Vives Water Inc.); Franco Naccarato, Greenbelt Fund; and Penny Redmond, Humanistic Fare Inc. (VPs – Membership)

Angelo Colalillo, Complete Purchasing Services Inc. (VP – SMAC)

Karin Nowell, Nestlé Professional Beverages; and Melanie Bryant, Kellogg Canada Inc. (VPs – Sponsorship)

Donna Barnes, Ryerson University; Steve Burns, Surety Food Safety Group Inc.; Michelle Alcia-Popplewell, Dufferin Peel CDSB – St. Francis Xavier SS; Peter Rick, 6 Ways Consulting Inc.; Phil Sanders, Burlodge Canada; and Doris Miculan-Bradley, George Brown College (VPs – Student Development)

Angelo Colalillo, Complete Purchasing Services Inc. (National Director)

Roback and Barth outlined the recent spring 2014 launch of a Restaurant Innovation Competition directed at Ontario college and university hospitality students who create or adopt an innovative idea for the foodservice industry. Nine teams of two to four students from George Brown College, Toronto; Ryerson University, Toronto; and The University of Guelph, Guelph, Ont. competed for $3,000 (first prize) and $1,000 (second prize), sponsored by Frankie Tomatto’s.

“This initial launch was a great success according to both the students and staff who participated,” said Joe Barth. “We now believe this event can be expanded, and we are planning for six to eight participating colleges from Eastern Canada in 2015. Eventually, we believed the Innovations challenge could go national.”

The new event for degree-granting institutions offering hospitality and/or nutrition programs was greeted with enthusiasm by the CAFP members who expressed an interest in working with the Innovations challenge through CAFP’s existing network of some 17 student branches across Canada. The University of Guelph will once again host the 2015 event administered by Joe Barth. Student teams from other degree-granting institutions offering hospitality and/or nutrition programs in the Ontario may apply by contacting Barth (jbarth@uoguelph.ca or (519) 824-4120 ext. 54867).

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