CALGARY — The Terroir Symposium will take place from September 30 to October 2, and this year’s theme of Transformation: Industry – Ingredients – Self will shape the sessions as the industry looks toward the future of food.
Starting with two days of workshops at SAIT, attendees will have the opportunity to delve into the art of butchery, mixology, chocolate and pizza. The workshops will be complemented by an array of interactive brand booths, pop-up lunches and engaging film screenings in partnership with Devour! The Food Film Fest. Additional Indigenous programming will honour the National Day of Truth & Reconciliation on September 30.
On October 2, the symposium shifts to a day of inspiring and transformative plenary sessions from notable industry luminaries from food, hospitality and business. Topics include Indigenous storytelling through food, women leadership in food, food-systems issues, chefs and competitions and more.
This year’s lineup of presenters includes award-winning mixologist and cocktail guru Jim Meehan; Michelin-starred chef JP McMahon from Aniar Restaurant in Galway, Ireland; chef and chocolatier Selassie Atadika from Midunu in Ghana; and notable writer Alicia Kennedy. Joining them will be Amanda Cohen from NYC Dirt Candy; Steve Dolinsky, author of Pizza City; and Paul Van Der Hooven, owner of Wild Vleesch Butchery in the Netherlands.
The symposium will close with a gala at the Jack Singer Concert Hall, complemented by small bites and delectable drinks.
“Terroir Symposium is about people and building community with the goal of providing a space to share ideas and resources to support businesses and careers,” says Arlene Stein, founder of Terroir. “Collaborating with like-minded individuals and organizations helps to support the hospitality industry.”
