Step into the heart of the RC Pop Up Experience and discover the Chef’s Table—an intimate and interactive new stage where innovation and collaboration come alive. Designed to foster connection among foodservice professionals - especially those in the back of house - this one-of-a-kind space that blends hands-on demos, expert panels, and industry Success Stories. Chef’s Table isn’t just a stage—it’s a community.
Schedule Highlights
Hidden Treasures in Underutilized Cuts with Canada Beef
Presented by Canada Beef Are you getting the most out of your beef? Chef Devan Rajkumar leads a detailed demonstration of lesser known cuts and how to use them. Build your own repetoire and your bottom line with delicious Canadian beef. Speaker
The Data Behind The Growth for Catering
Presented by Technomic Discover data you can count on, behind why catering is becoming a game-changer for foodservice businesses. Technomic is here to break down what’s where to find profitability and growth potential for catering services. Speakers Margot Swindall, Director, Business Development, Technomic
Catering to Your Success, Needs, and Business Model
Catering is a broad category with diverse approaches, all of which share common challenges. In this panel, successful caterers discuss how they balance logistics and marketing while still ensuring customer’s needs are met. Whether integrating catering into an existing operation, planning a pop-up, or growing a thriving business, discover how the pros manage requirements while…
Ardent Mills: Taste the Difference and Explore Flavour Innovation
Presented by Ardent Mills From wheat to seeds, from oats to quinoa, from barley to chickpeas, Ardent Mills understands grains. The premiere North American milling and ingredient company demonstrates the variety and depth of their offerings, including heirloom and gluten-free choices. Learn how taste testing plays a critical role in building your menu and gain…
Indigenous Flavors and Stories with Chef Chris Commandant
Presented by Farm Credit Canada & ICAN – Indigenous Culinary of Associated Nations Join celebrated Kanien’kehá:ka Chef Chris Commandant for a captivating culinary experience where Indigenous flavors meet storytelling. Chef Commandant will showcase the beauty of Indigenous ingredients that are available on the show floor while discussing how food connects to heritage, sustainability, and community.…
86 Burnout: The Mind-Body Connection for Resilience in Hospitality
The hospitality industry is demanding and fast-paced. Many thrive in high-energy environments, but sustained stress can take a serious toll, leading to burnout. Explore the effects of stress, the warning signs of burnout, and discover simple somatic exercises to avoid burnout and stay balanced and resilient. Speaker
Success Story: Farm-Centric Dining with Down Home
“Rooted in Stories & Curious Dining”…Join Chef Joel Gray and wine connoisseur Hannah Harradine, the founders of Down Home, a MICHELIN-recommended farmhouse restaurant in Grey County for an in-depth exploration of farm-centric dining and its impact on restaurant operations. This session is ideal for restaurateurs, chefs, and hospitality professionals interested in sustainable dining practices and…
More Than a Meal its the Cultural Power of Cookbooks
Presented by Taste Canada Cookbooks do more than share recipes – they capture stories, preserve traditions, and celebrate cultural identity. Join a panel of chefs, authors, and storytellers as they explore how cookbooks have become powerful tools for sharing heritage, amplifying diverse voices, and deepening our connection to food.