The Black Experience Pavilion

We are excited to welcome The Black Experience Pavilion back for its second year at RC Show. Presented by The Re-Seasoning Coalition, in partnership with Foodpreneur Lab and supported by KraftHeinz, the City of Toronto, and Restaurants Canada, this groundbreaking space is dedicated to shaping the future of the foodservice industry through equity and innovation. With networking, special, in-pavilion programming, and elevation at the forefront, this is a pavilion you won't want to miss!

Visit Booth #2147 to sample and stock trending flavours, find your next great hire, and build relationships with industry leaders committed to future-proofing their organizations.

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Featured Events

Stay tuned for more details on key events taking place at the Black Experience Pavilion, including:

360° Product Marketplace
Interactive Demo Kitchen Sessions
Black Talent Networking Session
This groundbreaking Networking experience will begin with an introductory address from celebrated author and executive coach, Dr. Gena Cox. Dr. Cox, is an organizational psychologist, leadership coach, and speaker, who uses her R-E-S-P-E-C-T Ethos™ framework to help leaders enhance their leadership impact by breaking down barriers to employee collaboration and innovation.

Watch the event recap video to get a taste of what's to come.

Demo Kitchen Sessions

MONDAY, APRIL 7

Re-Imagining Breakfast - 10:45AM-11:15AM
Move over eggs and toast; the Black diaspora has various products to spice up any morning. Learn how to add unique twists to breakfast classics for a new guest experience.

Introducing Island Gurl Foods - 11:30AM-12:00PM
You might love the Caribbean, but applying Caribbean flavours to your menu requires real cultural know-how. Get a crash course in tropical cuisine using Island Gurl Foods marinades and finishing sauces, hosted by chef, restaurateur, and cookbook author Raquel Fox. This session is supported by Sysco.

Black History: The Cookout - 12:15PM-12:45PM
Ribs, Rhythm, and Roots. Learn about the unique space Cookouts and BBQs hold in Black communities.

Introducing Island Gurl Foods - 1:00PM-1:30PM
You might love the Caribbean, but applying Caribbean flavours to your menu requires real cultural know-how. Get a crash course in tropical cuisine using Island Gurl Foods marinades and finishing sauces, hosted by chef, restaurateur, and cookbook author Raquel Fox. This session is supported by Sysco.

Regional Flavours: Chin Chin - 2:30PM-3:00PM
Looking to enhance your snack game? Meet various chin chin makers ready to discuss what makes this West African snack special and the various ways it can be enjoyed.

Innovations in Health Sea Moss - 3:15PM-3:45PM
Hailed as the ultimate health elixir, Sea Moss is one of the most versatile products. Learn how sea moss can help you create health-conscious dining.

Black History: Black Cake - 4:00PM-4:30PM
Often mistaken for just another fruitcake, learn what makes Black Cake an iconic staple for many in the West Indies and how to incorporate this decadent treat into your menu beyond the holidays.

TUESDAY, APRIL 8

Black History: Coffee & Tea - 10:45AM-11:15AM
Steeped in history, explore with our panel of chefs and entrepreneurs the intersection of coffee and tea in Black Communities and what sets their blends apart.

Mind, Body, Soul Cooking: Creating Health-Conscious Menus That Sell - 11:30AM-12:00PM
Learn from Chef KetchaFyah about the role of whole foods, natural sweeteners, and herbal infusions in menu design.

Regional Flavours: Chili & Hot Sauce - 12:15PM-12:45PM
Learn how to innovatively use chilis and hot sauce products to enhance flavour without blowing the palate.

Chef's Plate: Afro-Caribbean Fine Dining - 1:00PM-1:30PM
Learn to blend Afro-Caribbean flavours into fine-dining masterpieces with Chef Rachel of The Abibiman Project, Chef Resa of Baccanalle, and Chef Marc of Choptime Catering. Hosted by Chef Bashir Munye.

WEDNESDAY, APRIL 9

Afro-Greens: Cultivating Culture in Every Sprout - 10:45AM-11:15AM
Engage your 5 senses with nutrient-packed afro-greens. From your friendly neighbourhood farm to your kitchen, meet your local farmers, helping you to reconnect the land to your food. Join Black Creek Community Farm in this exciting workshop to discover the vibrant world of Afro-centric microgreens.

Regional Flavours: Sorrel - 11:30AM-12:00PM
From local fields to global palates, learn about the rise of sorrel as a premier regional flavour and the tang your menu may be craving.

House of Tigernut: A Case Study in Afro-Culinary Innovation - 12:15PM-12:45PM
Explore the next frontier of wellness innovation with House of Tigernut and Chef Bashir Munye. This interactive session will highlight why this tuber is a fantastic addition to local agriculture and how culivating culturally-relevant crops drives economic and community growth.

Regional Flavours: Jollof - 1:00PM-1:30PM
From sauce bases to seasonings, explore the rich flavours of Jollof, the West African staple, and learn how to include it in your menu.

Regional Flavours: Hand Pies - 1:45PM-2:15PM
The art of individual pies is finally getting demystified. Learn how hand pies are revolutionizing on-the-go eating.

Gourmet Infusions: Elevating Menus with Boozy Fruit & Pastry Pairings - 2:30PM-2:45PM
Explore the world of sweet and spirited pastries with award-winning entrepreneur Patrice McCreath and learn how to elevate your menu with boozy infusions.

Innovations in Health: Carobium - 3:00PM-3:30PM
From drinks to cookies and baked goods, carob is the unsung hero of superfoods. Learn why It deserves a spotlight on your menu as a versatile ingredient.