COOKSCAMP 2024 brought together some of the brightest minds and most passionate professionals in the hospitality and tourism world, fostering meaningful conversations and hands-on experiences in sustainability, mental health, marketing, and storytelling. Over the course of several days, attendees were treated to a series of activations designed to elevate their craft while encouraging them to consider the broader impact of their work. From foraging expeditions to discussions on women in our industry and mental health, COOKSCAMP offered a diverse range of interesting opportunities for everyone in the hospitality field.

Participants took part in guided foraging trips across North Arm Farm, led by Chef Minette Lotz of Poplar Grove Winery in Penticton. During these expeditions, attendees discovered indigenous plant species growing around the farm and gathered ingredients to be used in the World’s Largest Family Meal. This activation is consistently one of the most anticipated, offering a hands-onexperience in sustainable, local ingredient sourcing. Participants collected plants like purslane, plantain, and even a boletus mushroom, showcasing the farm-to-table process in its truest form.

Foraging was sponsored by:     

Bean-to-Bar Chocolate Workshop & Chocolate Applications – In Partnership with Barry Callebaut & Cacao Barry
Led by Mark Pennington of Barry Callebaut and Pastry Chef Danny Capadouca of Okanagan College, this immersive workshop guided attendees through the entire chocolate-making process. From cacao bean fermentation and charcoal roasting of the nibs to conching, tempering, and moulding the chocolate, participants gained a deep understanding of what goes into creating high-quality, sustainable chocolate. The session highlighted the nuances that impact flavor and texture, offering a true exploration of this complex and coveted food.

These educational presentations were sponsored by:

Local farmer, owner of North Arm Farm and food system advocate Jordan Sturdy discussed the critical role of local food systems in community and restaurant ecosystems. Drawing from his experience at North Arm Farm, he emphasized the importance of seasonality and sustainable farming practices. Sturdy highlighted the symbiotic relationship between food growers and customers, stressing how much they depend on each other to survive and thrive.

A raw and powerful discussion, this panel featured Chef Ned Bell, Journalist Ivy Knight, Chef Rod Butters, and Artist Zoë Pawlak, who shared their personal journeys through addiction. The panel offered vulnerable insights into the struggles and triumphs they faced, providing inspiration and solidarity for the audience. The session served as a reminder of the importance of mental health resources in the industry, such as those offered by Ben's Friends. They also emphasized that the most important part is starting the journey and finding support that works best for you.

In this interactive session, Executive Chef Ron McKinlay and marketing expert Jessie Cayabo explored how social media and grassroots marketing can elevate hospitality brands. Chef McKinlay shared how he uses platforms like Instagram to highlight uniquely Canadian ingredients and connect with a broader audience. Jessie Cayabo expanded on these themes, discussing the importance of aligning digital efforts with local marketing strategies to build a cohesive brand narrative. Together, they provided attendees with practical tools for boosting engagement and building stronger, more memorable culinary brands.

Our friends at Econolease sponsored this presentation.             

Joanna Jagger, founder of the WORTH Association, led a pivotal discussion on gender equity in the culinary industry.  She challenged participants to evaluate their own workplaces for inclusivity and provided data-driven insights into the current landscape for women in hospitality. The session encouraged an open dialogue on solutions for attracting and retaining female talent, emphasizing the need for industry-wide change.

Michael Ziff’s session explored the art of storytelling within the restaurant space. He emphasized that every aspect of the dining experience—food, service, and ambiance—contributes to a restaurant's narrative. Ziff shared techniques for crafting a compelling vision and empowering staff to communicate a restaurant’s story, even during times of change, making storytelling a core element of a successful dining experience.

Erin O’Byrne, a consultant specializing in mental health and psychological safety, facilitated a session focused on integrating mental health awareness into restaurant culture. She offered actionable strategies for creating psychologically safe environments, highlighting the importance of mental wellness for creativity and teamwork. Attendees left equipped with tools to implement sustainable mental health programs in their own workplaces.

This important presentation was sponsored by go2HR.

Rebecca Mackenzie, President & CEO of the Culinary Tourism Alliance, delivered an inspiring keynote on positioning Canada as a global culinary destination by 2030. She highlighted trends in food tourism and the essential roles chefs and farmers play in creating immersive culinary experiences. Mackenzie also showcased examples of successful "taste of place" initiatives, encouraging attendees to contribute to Canada’s growing reputation in culinary tourism.

Our keynote presentation was once again sponsored by Restaurants Canada.

We believe COOKSCAMP 2024 delivered an enriching experience, offering attendees a unique blend of practical skills, deep discussions on sustainability and inclusivity, and opportunities for personal and professional growth. From the hands-on foraging expeditions to the moving addiction panel and the forward-thinking keynote by Rebecca Mackenzie, the event fostered a sense of community and collaboration that will undoubtedly continue to inspire and impact the culinary industry in Canada and beyond.

As COOKSCAMP grows, it remains a beacon for culinary professionals to come together, share, and shape the future of hospitality.

Big Bear Brewing
Big Mountain Food
Cioffi's
Corinthian
Edna’s
Evolve Winery
F.I.S.H
Fanny Bay Oysters
Hester Creek
Johnston’s
Kenji Seafood
Legends Haul
Mama Sita's
Mikuni Wild Harvest
North Vancouver Island Chefs Assn
Ocean Mama Seafood
Organic Ocean
Rossdown Farms
Sapsucker
Sea Cider
Skipper Otto
Tempea
Terra Breads
Uno Foods Inc
We Heart BC Crab
The Whole Beast
Worth Association