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SAINT-ANTOINE-DE-TILLY, QC, Nov. 2, 2018 /CNW Telbec/ - Fromagerie Bergeron has the distinct pleasure of announcing that its Louis Cyr cheese has once again distinguished itself among some of the very best cheeses competing at the 20th edition of the Sélection Caseus Awards.

In addition to winning first prize in the "interior-ripened cheese without ripening holes" category, Louis Cyr also won the Caseus Longaevi Award. This distinction is awarded to the best aged cheese. In receiving these honours, Louis Cyr cheese has clearly demonstrated its uniqueness, positioning itself among the very best cheeses in Quebec.  

"Louis Cyr is a keeping cheese! Our goal was to demonstrate this cheese's aging capacity to offer our customers a superior experience. The results speak for themselves!" said Roger Bergeron, Fromagerie Bergeron president.

The 2018 competition saw a record 236 cheeses from 47 Quebec cheesemakers compete. The prizes were awarded Thursday, November 1, 2018 at the Musée de la civilisation.

A cheese with character

Louis Cyr cheese reveals hints of sweet caramel and candied fruit with a sustained roasted flavour. The milk used in its manufacture is always carefully selected from dairy farms specially recruited by Fromagerie Bergeron. The many distinctions the cheese has earned over the years confirm how well appreciated this delicious strong cheese really is, a cheese with character that ranks among the finest in Canada.

Fromagerie Bergeron has a reputation for the quality of its cheeses. By upholding only the highest standards in the manufacture of its products, the company does everything in its power to satisfy the needs of its customers.  

"To stand out among a selection of cheeses of this calibre is a proud achievement for our company. With this latest recognition, Fromagerie Bergeron reiterates its promise of producing superior quality cheeses," added Bergeron.

The Bergeron family, three generations of master cheesemakers

A family business founded by the third generation of master cheesemakers, in business since August 16, 1989, Fromagerie Bergeron in Saint-Antoine-de-Tilly employs over 210 people. Production continues 7 days a week, 24 hours a day, transforming over 27 million litres of milk per year to produce an assortment of 18 fine and fresh cheeses. These distinctions underscore once again the passion and creativity of Bergeron's master cheesemakers.  

SOURCE Fromagerie Bergeron inc.

For further information:

Cynthia Paquet, Marketing Coordinator, Fromagerie Bergeron Inc., Telephone: (418) 886-2234, ext. 227, This email address is being protected from spambots. You need JavaScript enabled to view it., www.fromagesbergeron.com

 
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Vancouver, B.C. (October 30, 2018) - Silver Chef, Canada's leading dedicated hospitality funding partner, today launched an online approval platform across Canada - the first of its kind in the industry - to provide instant online funding approvals to hospitality businesses. Silver Chef¹s Online Application system allows finance to be approved within minutes, making it the fastest secure route for Canadian hospitality owners to access capital, and commercial hospitality equipment.

The Silver Chef Online Application allows hospitality business owners convenient access for funding of up to $65,000. Partnerships with Docusign, Experian, Equifax, and Trulioo, enable Silver Chef to validate loan approvals within minutes.

Now available through Silver Chef's valued dealer network coast-to-coast in Canada, this launch follows a 6 month pilot in which $32 million has been facilitated through this platform supporting Canadian hospitality operators and partners.

Speaking about the new platform, Robert Phelps, president of Silver Chef Canada, said: ³Silver Chef is responding to business demand for quicker secure access to capital among Canada¹s hospitality owners. We are committed to the longevity and sustainability of Canada¹s hospitality sector investing in technology that supports these businesses to grow and achieve their potential over the next five years. With the Online Application, we¹re able to provide owners with access to capital and the equipment they need fast, giving the resources they need to build a thriving business.

 
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October 30, 2018, 9.A.M. EDT, Toronto, ON -- Taste Canada Awards / Les Lauréats des Saveurs du Canada (tastecanada.org) has announced the winners of the country’s only national, bilingual food writing awards.  October is National Cookbook Month #Love Cookbooks #MoreThanRecipes

A champion of cookbook authors and food bloggers, Taste Canada inspires readers to discover delicious recipes and diverse food stories written from a Canadian perspective. Taste Canada is a not-for-profit founded in 1998. More than just recipes, cookbooks and food blogs reveal Canada’s unique history, culture, and diversity.

“When we write about food, we are really writing about humanity and community; about love and death and biological imperatives; and about the powerful connections and similarities between us. Food writing has been as undervalued as the actual work of food preparation. Taste Canada is the only body in the country recognizing the importance of the work of food writers. Food stories are after all, the real stories of our lives,’ said Lindy Mechefske, author of Out of Old Ontario Kitchens, and Sir John's Table: The Culinary Life and Times of Canada's First Prime Minister (2016 Taste Canada Gold Award Winner for Culinary Narratives),

This year, 91 cookbooks and 50 food blogs entered the competition. A shortlist announced earlier in the year narrowed the competition to a maximum of 5 entries per category.

The 26 gold and silver award winners were revealed at the Taste Canada Awards Gala on October 29 at the Fairmont Royal York in Toronto, co-hosted by Shahir Massoud and Claire Tansey. The Lieutenant Governor of Ontario, Her Honor Elizabeth Dowdeswell delivered the welcoming and opening remarks. 

The Hall of Fame Awards were presented to The Galloping Gourmet, Graham Kerr (living) and Constance Hart (posthumous), the first Jewish person in Canada to write a cookbook. This award, sponsored by the Culinary Historians of Canada, goes to authors of a stellar culinary book or body of work that has had a lasting impact on Canadian cuisine.

The annual Gala brings together writers, publishers, chefs, restaurateurs, farmers, industry, media and cookbook fans to promote a vibrant national conversation about food and the art and culture of culinary writing.  

The evening started with a welcome reception by Summer Fresh, followed by the awards presentation, and then, aone-of-a-kind gastronomic celebration, presented by Good in Every Grain,featuring food by Fairmont Royal York Executive Chef j.W. Foster, as well as Ivana Raca (Ufficio), Matt Basile (Lisa Marie/Fidel Gastro’s), Ted Reader (Ted’s Famous BBQ), Trevor Lui and Hemant Bhagwani (Fat Rabbit), Charlotte Langley (Restaurants Canada), Brad Lomanto (Conestoga College), Brian McCourt and Benjamin Lillico (Ignite Restaurant Group), Daniel Stubbe (Cacao Barry), Dufflet Rosenberg (Dufflet),  Trevor Ritchie (Bocuse d’Or Team Canada), and Vanessa Yeung (Aphrodite Cooks). Wines were presented by the Niagara College Teaching Winery. 

The winners of Cooks the Books, a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs, were also announced at the Gala. The Silver Medal was awarded to  Celina do Souto and Sydney Lutz from Conestoga College (Kitchener, Ontario) for their Braised Beef Cheeks with Roasted Squash & Maple Milk Foam recipe.  Jessi Coulter & Kaitlin McCarthy from Assiniboine Community College (Brandon, Manitoba) won the Gold Medal for their Cast Iron Seared Hudson River Arctic Char with Smoked Maple Birch Glaze, on Heritage Grain recipe written.  Cooks the Books – A Student Chef Battle was held at Mildred’s Temple Kitchen in Toronto on October 28.  This competition is presented in partnership with the Alberta Canola Producers Commission and sponsored by Summer Fresh, with Education Awareness Partner, ThinkBeef.ca

 
In 2017, the total units sold in Canada for books in the “Cooking” subject category amounted to 1.4 million for a total value of $47.4 million, according to BookNet Canada's national sales tracking service for the print English-language trade market, BNC SalesData. 
 
Award Categories (English and French Language)

  • General Cookbooks / Livres de Cuisine Générale
  • Single-Subject Cookbooks / Livres de Cuisine Sujet Unique
  • Regional/Cultural Cookbooks / Livres de Cuisine Régionale et Culturelle
  • Culinary Narratives / Narrations Culinaires
  • Health and Special Diet Cookbooks / Livres de Cuisine Santé et Diète Particulière
  • Food Blogs: General / Blogues culinaire

Food Blogs: Heath and Special Diet (English only) 

 
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Longueuil, October 30 – Agropur, Canada’s most important dairy cooperative, is proud to launch Inno Accel, North America’s first accelerator for dairy businesses. The first cohort of five young entrepreneurs from Canada and the US promises to help reinvigorate and reinvent dairy with the support of Entrepreneur-in-Residence Patrick Gagné (CEO of the OSMO Foundation), Chief Ambassador Jérôme Ferrer (chef and co-owner of the Europea group), and a strong network of mentors to help propel their growth.

Inno Accel is an offshoot of the Inno Agropur program, the largest open innovation initiative in the North American dairy industry. It matches Agropur’s resources with high-potential start-ups in order to reinvent dairy and quickly bring the most exciting innovations to market. With initiatives such as its international Inno Challenge, its Inno Capital co-investment fund, its in-house Inno Fabrik process and the www.innoagropur.com open innovation platform, Agropur is taking the lead and is ready to take on the world.

Fledgling North American businesses team up with seasoned mentors

The five North American businesses selected for the first Inno Accel cohort are:

  • U Main, a Montreal company that develops do-it-yourself artisanal cheesemaking kits
  • Sweetaly Dolceria, decadent entrepreneurs who make equally decadent desserts using simple ingredients and their Italian grandmother’s traditional recipes
  • SaltiSweet Ice Cream Factory, the company that is revolutionizing ice cream novelties by replacing the stick with a biscuit, eliminating the unpleasant taste and environmental footprint of wood
  • Cheese Grotto, an ingenious collective that makes beautiful cheese storage devices for the home to preserve fine cheeses under ideal conditions
  • Peak Yogurt, cream-lovers who make delicious triple-cream, low-sugar yogurt that takes its cue from the ketogenic (or keto) diet

The group will spend 4 months at Inno Accel, disrupting convention and thinking outside the box. Each business will be supported by two mentors – a successful entrepreneur and a member of the Agropur executive – and some 20 coaches with different areas of expertise (marketing, sales, R&D, etc.) who will provide guidance and help them develop their enterprises in an environment that resembles real-life conditions in the business world and the food industry.

The successful entrepreneurs are:

  • David Côté, Co-founder, LOOP
  • Daniel Drouet, Chief Operating Officer, Soko
  • Alex Mensi, Co-founder, Mango
  • Nectarios Economakis, Founding Partner, PNR
  • Marie-Ève Prévost, Co-founder, MissFresh

Innovation is key to the industry’s survival

Agropur launched its innovation program in 2016 to explore new avenues in a fast-changing business landscape and keep focusing on better meet the needs of consumers for a unique dairy experience.

"The global economic environment which are highly competitive, and the global economic context, including the AEUMC, require companies to constantly question their ways of doing things. Thus, innovation is a necessity, even a condition for survival for the entire dairy industry. For Agropur, which is celebrating its 80th anniversary and is resolutely turned towards the future, we absolutely have to develop new market opportunities and new alliances for dairy production with partners who are characterized by their inventiveness and agility. "says Robert Coallier, CEO of Agropur.

Prestigious partners, world-class entrepreneurial ecosystem

In addition to Agropur’s expertise, the nearby pilot plant in Saint-Hubert and the brand new co-creation room at Agropur’s head office, the members of the first Inno Accel cohort will have the benefit of partnerships with pillars of the entrepreneurial ecosystem such as the OSMO Foundation, FoodBytes! by Rabobank and the Quartier de l’innovation. Inno Accel will therefore be able to build on its strong connections with world-leading innovation platforms and foodie entrepreneurs to achieve its global ambitions.

“With Inno Accel, we have a catalyst for that energy and the opportunity to work on projects in an industry that is new for us: the rich and stimulating world of dairy.” says OSMO’s Patrick Gagné, Ambassador and Entrepreneur-in-Residence.

Entrepreneurs who are interested in being part of the next Inno Accel cohort can apply now on Agropur Cooperative’s innoagropur.com platform. 

 
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October 29, 2018

The Wine & Spirit Education Trust (WSET) has announced the nominees for one of its most esteemed awards: the WSET Outstanding Alumni Award, sponsored by JancisRobinson.com.

With previous winners including Sarah Jane Evans MW and Isabelle Legeron MW, the award aims to celebrate and nurture a WSET Diploma graduate who is notably contributing to the industry. The nominees have been chosen by the WSET International Alumni Advisory Board and Jancis Robinson MW. Diploma graduates across WSET’s global network are invited to vote for who they think should win this industry honour. WSET alumni have received an email explaining how they can cast their vote.

The winner will be announced at the WSET Awards and Graduation ceremony at the Guildhall, City of London, UK on 21 January 2019. Hosted by WSET Honorary President, Steven Spurrier alongside WSET Chief Executive, Ian Harris, the occasion is set to attract industry leaders and influencers to honour the new WSET Diploma graduates from around the world. Outstanding candidates for the 2017/18 academic year will also be presented with awards in recognition of their achievements.

WSET Outstanding Alumni Award 2018 Nominees:

Jancis Robinson MW says, “All of us at JancisRobinson.com are thrilled to be associated with this award. We could not be more supportive of continuing education. This year’s nominees are truly exceptional.”

Nova Cadamatre (USA)

Nova is a graduate of Cornell University’s Viticulture program and, after achieving her WSET Diploma in 2010, became the first female winemaker in the USA to be named a Master of Wine in 2017. Having made award-winning wines in Finger Lakes, including under her own brand Trestle Thirty One, she is now Senior Director of Winemaking for Constellation Brands, Napa, leading the teams for Robert Mondavi, The Prisoner, Mount Veeder, Schrader and Franciscan. Named in Wine Enthusiast’s 2014 Top 40 Under 40 and a silver medalist in the Ningxia Winemaker Challenge 2017, she is also a writer and senior instructor at WSET Approved Programme Providers, Napa Valley Wine Academy and Grape Experience.

 

Caro Maurer (Germany)

Caro started her career as a correspondent in New York and Los Angeles before moving back to Germany to become lifestyle editor for the German edition of Forbes magazine and later, national newspaper Die Welt. In the early 1990s she went freelance and now specialises in food and wine articles for local and national titles. She completed the WSET Diploma in 2005, as Germany’s top graduate, and went on to become a Master of Wine in 2011. When not writing, she teaches the WSET Diploma, hosts educational tastings for international wine associations and consults for Edeka, Germany’s biggest supermarket chain.

Rhys Pender (Australia/Canada)

Having worked in the wine industry since he was a teenager, Rhys has built his career across a wide range of roles from educator, judge and writer to grape grower. He achieved his WSET Diploma in 2002, holds a Professional Culinary Diploma, and in 2010 became Canada’s youngest Master of Wine. Originally from Australia, he now owns a 4-acre vineyard, Little Farm Winery in BC, Canada, and teaches WSET courses through his school, Wine Plus+. He judges at international wine competitions and contributes to Canadian wine publications, and was also named in Western Living magazine’s Top 40 Foodies Under 40.

Pierpaolo Petrassi (UK)

Born in Britain of Italian parents, Pierpaolo followed his father into the wine industry in 1983 and worked his way up through sales and buying roles for Carnevale Group, International Wine Services, WaverleyTBS and Tesco. Graduating the WSET Diploma with honours in 1999, he went on to become the first Italian Master of Wine in 2007, and has been Head of Buying for Beers, Wines and Spirits at Waitrose since 2010. He was Chairman of the Italian Wines Committee of Wine & Spirit Association for seven years and has been consistently listed in Drinks Retailing News’ Top 100 Most Influential People in Wine, placing first in 2018.

Fongyee Walker (China)

Having led the Cambridge University Blind Wine Tasting team to victory in 2004, Fongyee moved to Beijing to co-found WSET APP Dragon Phoenix Wine Consulting with Edward Ragg. Achieving her WSET Diploma in 2008, she is now a specialist wine educator and consultant in English and Mandarin and provides the only taught WSET Diploma course in mainland China. She became the first professional in mainland China to gain the Master of Wine in 2016 and regularly judges Chinese and international wine shows, writes articles, consults for the Chinese industry, and is the host of WoknWine, a bilingual show about travel, food and wine with over 4 million views. 

To learn more about WSET qualifications or find an Approved Programme Provider visit wsetglobal.com.

 

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