Calgary Terroir Symposium highlights bison and the art of butchery
By Canadian PizzaNews Business and Operations
Calgary – Terroir Symposium has partnered with Food Tourism Strategies and Culinary Marketing Strategies, and will be moving from Toronto to Calgary. The conference will take place at the Calgary Central Library Sept. 19-20.
The programming offers two days of inspiring speakers, workshops, tastings and delicious food. Indigenous drummers, smudge ceremony, origin stories, spoken word and prayers, will pay homage to native communities.
The bison will play a starring role for its importance to the land, the people and its connection to place. Working with Noble Premium Bison to showcase the art of butchery with Hendrik Dierendonck (Butcher, Carcasse, Belgium), Elyse Chatterton (Popowich Meat Co, Canadian Butcher Team, Edmonton) and Blair Lebsack (Owner, Chef & Butcher, RGE RD, Edmonton). The broken down cuts will be distributed among chef teams to be featured throughout the programming.
Programming highlights include:
- The Future of Chefs, Post Pandemic; Short Supply – Where do we find new talent?
- Collaborative Cooking: Coast to Coast
- Time to Bounce Forward – Strategies That Help You Scale and Grow
- Food & Farm Systems and Preserving the Family Farm
Defining a Sense of Place, The Root of Terroir – Mark Reynier, Founder and CEO, Waterford Whiskey & Dustin Herb, PhD, Plant Breeding and Genetics, moderated by Janet Henderson, Alberta Agriculture, Forestry & Rural Economic Development.
The full schedule and tickets are available at terroirsymposium.com.
Chef’s Roll will record and document highlights of the program to provide digital content for the event.
The Canadian Terroir Symposium brings together innovative people from the field of hospitality who are serious about the business of hospitality and and are looking to constantly develop and refine their careers through professional development workshops, presentations, dinners and tastings.
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