TORONTO, December 7, 2009 – Toronto’s Terroir Hospitality Symposium, now in its fourth year, will take place on March 2, 2010. The much-anticipated event program includes a Keynote session with internationally-lauded Chef David Kinch. Renowned as a trailblazer throughout North America for his farm-to-table practice, this will be the California-based Chef’s first Canadian speaking engagement.
Terroir brings together influential chefs, food writers, sommeliers, cheese makers, service experts and business leaders and provides hospitality industry professionals the opportunity to network and learn from colleagues.
Inspiration to Delight, Innovation to Impress
Terroir IV celebrates ‘Inspiration & Innovation’ in hospitality and will explore this theme through its varied programming: The day-long educational symposium delivers panel discussions, breakout sessions and keynote speeches which provide focused learning to industry professionals. Keynote Speaker Chef David Kinch will speak on Innovation and ‘Terroir’ (sense of place).
Purchase tickets by January 15 to attend the by invitation only Pre-party on January 26. To purchase tickets: http://www.uofttix.ca/view.php?id=574
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About Terroir Hospitality
The Terroir Hospitality Industry Symposium is a non-profit one day education symposium designed to celebrate our diverse culture of professionals in the hospitality industry by building a strong and accessible collective. We recognize and encourage each individual who invests knowledge, experience, tradition, exceptional skills, inspiration, and invention to the business of hospitality. Terroir creates a forum where industry members can come together to support, educate, inform, invest in, and recognize individuals and teams within our professional environment. www.terroirhospitality.com
About David Kinch
David Kinch is an American chef at the forefront of a new contemporary California cuisine. His pursuit for exceptional ingredients has inspired an exclusive partnership with biodynamic farm owner Cynthia Sandberg of Love Apple Farm, where all of the vegetables are grown for his critically acclaimed restaurant Manresa in Los Gatos. By producing his own fruits and vegetables, he is creating a closed loop between his guests, the garden and his highly personal haute cuisine, and setting a new benchmark for California cuisine in the 21st century. His philosophy is fostered by the terroir or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States. He is Chef-Proprietor at Manresa restaurant (2 Michelin Stars) in Los Gatos, California. www.manresarestaurant.com