11 maj 2017

11th annual Terroir Symposium in Toronto

The 11th annual Terroir Symposium taking place May 29 in Toronto, Canada attracts over 1,000 innovative and creative influencers from the field of hospitality. Trine is participating in a morning panel session exploring the challenges of creating a regional grain economy and completing the circle between farmer, miller, baker, brewer and customer.

Terroir Hospitality brings together innovative and creative influencers from the field of hospitality, including chefs, food and beverage experts, writers and business leaders. The organization attracts people who are serious about the business of hospitality and who are looking to constantly develop and refine their careers. Terroir is a not-for-profit committee of industry professionals that put on an annual symposium that is about education, networking, sharing collective resources and building a community that helps to strengthen our industry.

This year’s symposium is taking place at Art Gallery of Ontario.

Breaking Bread
Trine is joining the symposium and participating in the morning session ‘Breaking Bread’. Since humans first figured out how to sow crops, they have been making bread. At this morning session a panel of bread and baking experts explore the challenges of creating a regional grain economy and completing the circle between farmer, miller, baker, brewer and customer. Moving beyond heirloom wheats, they look at current breeding programs designed to achieve higher-yielding wheats with excellent flavour that can also make farmers a profit.

Joining the ‘Breaking Bread’ morning session is also organic farmer Chris Wooding from Ironwood Organics, baker Henry Willis from Humble Bread, and wholegrain baker and co-owner Dawn Woodward from Evelyn’s Crackers. The panel is moderated by Canadian media personality Pay Chen.

Fellow Danes and delicious food on the program
While the speaker line up is dominated by colleagues from across the Atlantic, from Denmark Head Chef and Partner Nicolai Nørregaard and Research and Development Chef Kyumin Hahn from Danish Michelin starred restaurant Kadeau is also joining. Former lead researcher at Nordic Food Lab Josh Evans, who recently published and co-authored the book On Eating Insects: Essays, Stories and Recipes is participating in the session titled ‘The Science of Flavour’. See the full symposium program and speaker line up here.

In addition to an extensive schedule of talks and panels, the symposium presents a delicious food program featuring a bunch of very cool chefs.

A full day ticket will set you back $300 CAD and a half day ticket $200 CAD. Get your ticket today at www.terroirsymposium.com and visit Terroir Symposium’s Facebook-page.

Photo by Terroir Hospitality.

Trine Hahnemann