CALGARY — Terroir Symposium has announced its new series format and dates for 2024. On May 25 to 26 and Nov. 2 to 3, 2024, the symposium will bring together a lineup of speakers from across Canada and Europe. The series will be co-delivered with SAIT School of Hospitality and Tourism, ensuring the symposium continues exploring the vast industry with current and future professionals.
“We’re proud to partner with Terroir Symposium on the next series, showcasing the incredible talent in the hospitality industry. The symposium is an excellent opportunity to enrich our student’s learning journey and inspire future leaders with stories, ideas and techniques from global industry experts,” says Hala Dehais, associate Dean, SAIT’s School of Hospitality and Tourism. “The immersive, engaging and educational format of Terroir is reflective of the academic programming, delivered at SAIT and provides a dynamic opportunity to support and celebrate industry excellence.”
International and Canadian guests invited to the May edition include:
- Billy Wagner, owner and wine expert, Michelin-starred Nobelhart & Schmutzig (Berlin)
- Nadège Nourian, chocolatier (Toronto)
- Avinash Shashidhara, visionary chef, Pahli Hill Bandra Bhai (London)
- Chef Nina Curtis
- Alexandra Gill, food journalist, former restaurant critic for The Globe and Mail, editor of Canada’s 50 Best Bars and guest judge on Iron Chef Canada (Vancouver)
- Mark Brand, social-justice warrior, advocate, social-impact entrepreneur
“We’re delighted to unveil our expanding partnership with SAIT School of Hospitality and Tourism, marking a significant evolution in our journey,” says Tannis Baker, Food Tourism Strategies. “Our collaboration ensures a seamless blend of expertise, combining industry veterans’ wisdom with tomorrow’s leaders’ fresh perspectives and our partnership with SAIT as a leading-edge culinary school is very exciting.”
Attendees can expect engaging presentations, interactive panel discussions and hands-on workshops designed to stimulate creativity, encourage collaboration and drive positive change within the culinary landscape. Attendees can learn from the experts at Knifewear with hands-on butchery classes, participate in Woodford Reserve whiskey masterclass and sensory evaluations and watch live-kitchen demonstrations from globally acclaimed chefs.
“Our format for 2024 allows us to foster community engagement while delivering exceptional programming. Delegates, comprising industry leaders and tomorrow’s innovators, will provide invaluable insights,” says Arlene Stein, founder of Terroir.
Terroir is bringing back its VIP opening night kitchen party on May 25 at Carya in East Village along with a Dine-Out collaboration with local restaurant Sweatered Hen with special guest chef Nina Curtis on May 26 following the symposium.
To register, click here.
