KEYNOTE SPEAKER
REBECCA MACKENZIE
President + CEO
CULINARY TOURISM ALLIANCE
Passionate about the interconnection between food, agriculture, tourism, arts, and culture, Rebecca has been instrumental in developing tourism experiences including Prince Edward County’s (PEC) award-winning Taste Trail and the Culinary Tourism Alliance’s Feast On® certification program. In her role as President & CEO of the Culinary Tourism Alliance (CTA), she manages highly participatory and asset-based community development projects at the regional, provincial, and national levels. Rebecca oversees programming, partnership development, and comprehensive marketing partnerships that aim to increase awareness of Canada’s food tourism offerings, including the recently (June 2023) launched Great Taste of Canada.
The Speakers
RED SEAL APPRENTICESHIP
ED NOVELLO
Apprenticeship Training Coordinator
APPRENTICESHIP MANITOBA
My mission is to help anyone interest in becoming Red Seal Certified through Manitoba’s apprenticeship program.
I’m a RRCP Culinary Arts Alumni, Red Seal endorsed, Canadian Armed Forces trained Chef with a passion for education. My experience includes instructing cooking in Correctional institutions and feeding troops in extreme weather and condition.
RED SEAL APPRENTICESHIP
ANNA BORYS
Research Coordinator,
RRC PRAIRIE RESEARCH KITCHEN
Chef Anna Borys is a Research Technician with the Prairie Research Kitchen supporting food producers to create innovative food solutions. She is also a Food Expert for the Manitoba Beef Producers where she showcases her recipe development skills both in their Cattle Country newsletter as well as on CTV’s Great Tastes of Manitoba. Chef Anna is a RRC Polytech Culinary Graduate and Red Seal Chef.
YOUR RIGHTS VS YOUR WRITES
Food Writer Corey Mintz discusses opportunities in the landscape of food media, and how to prepare youself for working conditions in hospitality.
COREY MINTZ
Food Writer
Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor (or labour, as it’s spelled in Canada), education and culture. He has been a cook and a restaurant critic. He is the author of two and a half books.
Indigenous Kitchen
CLINT DUCHARME
Instructor,
RRC CULINARY ARTS
Hello, my name is Clint Ducharme. I am an instructor at RRC Polytech. I have been cooking in Winnipeg since 1994 and have been with the college since the summer of 2019. My favorite way to cook is on an open fire. I am a father, husband, and I enjoy hunting, fishing, archery, and small woodworking projects.
Indigenous Kitchen
PATRICK ANDERSON
Instructor,
RRC INDIGENOUS CULINARY
Patrick Anderson is an Indigenous Culinary Skills Instructor here at RRC. Patrick graduated Culinary Arts in 2014 and has worked in the restaurant industry since he was 16. As a proud Metis chef, Patrick has a passion for revitalizing Indigenous foodways, traditional diets and utilizing the bounty of Manitoba.
Indigenous Kitchen
JOSEPH ALEX
Instructor,
RRC INDIGENOUS CULINARY
Joseph Alex is currently the Instructor for the Indigenous culinary skills program at Red River College, situated at the Notre Dame campus. He is proud to be from the Osoyoos Indian band in Oliver, British Columbia, and was born and raised in Winnipeg. Winnipeg's cultural diversity has deeply influenced Joseph's culinary journey, providing him with opportunities to explore various cuisines and learn about different ingredients and techniques that these cultures bring to the table. He has worked in various restaurants in the city and returned to school to study for a Culinary Arts Diploma. He has always been interested in food and has been cooking since childhood. After gaining experience in different restaurants and kitchens, Joseph shared his expertise with aspiring Indigenous youth. Joseph feels fortunate to have the privilege of serving as a culinary arts instructor, and dedicated himself to sharing his knowledge with his students over the past six years.