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The Neil Brothers
Peter and Chris Neal are releasing Goodness: Recipes & Stories. The cookbook features a collection of 76 recipes and stories from 37 Canadian food fighters, including chefs, entrepreneurs, farmers and food activists who believe high quality, healthy food should be accessible to everyone. The book was launched at All The Best Fine Foods in Toronto on Oct. 15. As well, 50 per cent of the profit from each copy sold is donated to Community Food Centres Canada, a food advocacy organization. Peter and Chris are the founders of Neal Brothers Foods, a national brand of natural and specialty foods.
Deborah Gust
From left: Anna Colacchio, operations manager for Baskin-Robbins Canada, Donna Im, Baskin-Robbins franchisee, Natalie Joseph, field marketing manager for Baskin-Robbins Canada, and Sara Morris, field marketing manager for Baskin-Robbins US.
Happy Birthday Baskin-Robbins
WOW! Factor Desserts has announced Deborah Gust as the company’s new president. Gust previously served as vice-president of marketing before the promotion. She is also credited with contributing to assisting the company enter the health care and gluten-free markets. Before joining Wow! Factor, Gust worked as brand manager for Bolle, Agfa Canada and Cadbury Canada. Wow! Factor is a national provider of frozen desserts for the hospitality industry throughout North America.
Founded by Burton Baskin and Irvine Robbins in 1945, Baskin-Robbins celebrated its 70th birthday in September. To mark the occasion, the company gave away scoops to its loyalty program members and held community events. On Sept. 16, Baskin-Robbins hosted a community celebration at 1018 Eglinton Ave. West, the first location to open in Canada. Donna and Jimmy Im are the current franchisees of original Canadian store, which they took over 13 years ago from the son of the first Canadian franchisee. Since moving into the Canadian market in 1971, the franchise has grown to almost 100 units with a presence in Ontario, Quebec, British Columbia and Alberta.
Ian MacDougall Pierre Rivard Pierre Rivard is now president and general director of St-Hubert Group. In his new role, Rivard will have direct oversight of the executive team of the StHubert Group’s management committee as well as the presidents of restaurants and food divisions. “I am very proud to assume the direction of St-Hubert Group, after close to three years at the helm of its retail division. St-Hubert is a remarkable company that I love and admire,” Rivard said in a news release. Rivard has more than 30 years experience in the foodservice industry including 20 years as president at various companies. Rivard officially assumed his new position on Sept. 28.
Kevin Keith Kevin Keith was appointed to the position of national project manager for Jackson, Miss.-based Robot Coupe U.S.A. In his new position, Keith will be responsible for creating marketing and promotional items for Robot Coupe, a manufacturer of food processors and vegetable preparation units. He will be the internal point of contact for field testing and co-ordinating sales projects, and will work to develop programs for multi-unit chain accounts. Keith has been with Robot Coupe for 16 years, working in a variety of positions.
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Chef de partie at Calgary’s Model Milk Ian MacDougall won this year’s Hawksworth Young Chef Scholarship Foundation culinary arts competition. MacDougall impressed judges with his dish of roasted squab with lobster agnolotti, nasturtium-braised endive and squab jus, earning a $10,000 prize and a stage at an international restaurant. Cynthia Laboni of Le Serpent in Montreal took home $5,000 and the title of Le Creuset’s Rising Star. Thirty-seven competitors took part in regional heats in Toronto, Calgary, Vancouver and Montreal with the eight finalists facing off in Vancouver on Sept. 12. “Every year we are so impressed with the calibre of contestants and this year has once again shown us exceptional talent amongst the brightest young stars of Canada’s culinary scene,” chef David Hawksworth, restaurateur and scholarship founder, said in news release.
TO Food & Wine A partnership between Delicious Food Show and Food & Wine Magazine, saw chefs, sommeliers and producers show off their wares and know-how as thousands diverged on Evergreen Brickworks in mid-September. The three-day epicurean event included chef demonstrations and talks, tutored tastings, a farmers’ market and a tasting pavilion with 140 vendors. “This is the first time [Brickworks] has been completely taken over by food,” said Jennifer Reynolds, communications and marketing director for Evergreen Brickworks.
Head brewer Adam Pines (left) and head chef Kyle Mortimer-Proulx from Lowertown Brewery in Ottawa, at the Ontario Pavilion.