TORONTO — Toronto’s Direct Energy Centre was abuzz with activity over the past three days as suppliers, restaurateurs, chefs and culinary students gathered at the annual CRFA Show to take in the newest food products, technology and seminars from industry experts.
“It’s getting better and better, and we are getting a lot of great reviews,” said Garth Whyte, president of the CRFA, at the tail-end of the show.
One event that garnered attention was the Discovered Culinary Competition, comprised of a series of heats that took place throughout the show. In the end, Brianne Nash from Saucy restaurant in Mississauga, Ont., was crowned the winner with her roasted tomatoes, prosciutto-wrapped asparagus and citrus white-wine reduction; Dijon and coffee-crusted steak with cilantro-corn salsa on potato and prosciutto hash and asparagus; and her dessert of buttermilk and caramelized apricots purée. Chef David Adjey presented Nash with the trophy and a trip to Spain to work with Michelin-Star chefs Pedro and Marcus Morin.
Meanwhile, on the other end of the floor, Food Network celebrity chef Anna Olson demonstrated how to bake dairy-free cupcakes and gluten-free lemon loaf. She demoed her creations on the showroom floor alongside innovative products, including Menus and POS systems catered to making technology portable with tablet POS systems, phone apps and smaller tablet menus.
In addition to competitions, exhibits, food demos, equipment and seminars, the CRFA also hosted its Industry Night Out at the Liberty Grand as well as a Breakfast with Champions event, hosted by CBC’s Ron MacLean.
Whyte is already taking notes for next year. “We are hearing people want bigger,” he adds, explaining there will be plans to develop the Mexico pavilion and continue with the chef contest.
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