Following the success of this day last year, we are once again offering a program dedicated to foodservice staff, in collaboration with the ITHQ, focused on current trends such as menu greening, technology integration, sustainable development, and a behind-the-scenes kitchen tour at the Hilton Lac Leamy.

Program

10:00 to 11:00 a.m.:
Behind the scenes tour of the Hilton Lac Leamy kitchens (30 participants maximum)

Reservation required, click here to register.

 

11:00 a.m.:
Innovation serving diversification
The purpose of this presentation is to demonstrate that innovation is within reach of all ski areas in Eastern Canada. Taking diversification as the lens, examples of innovation will be shared, certain myths will be debunked, and several management tools will be presented to support participants in the implementation of an organizational culture that fosters exploration and creativity.

Speaker: Jean-Thomas Henderson, M.Sc. / Professor of Management at ITHQ / Coach MT Lab 

 

13:30 p.m.:
Krieghoff Room

Trends, opportunities and challenges in ski area’s food services

Part 1
Presentation of the foodservice trends watch in ski areas

 

Marie-Eve Therrien, Business Development Manager, Corporate Services, Institut de Tourisme et d’hôtellerie du Québec

 

Part 2
Discussion with Marie-Ève Cabana on opportunities and challenges

 

Marie-Eve Cabana, Director of Foodservice, Bromont, montagne d’expériences

 

 

15:30 p.m.:
Krieghoff Room
Food waste in foodservice – more than just an environmental issue

 

Édith Ouellet, Procurement Advisor, National Food Purchasing Strategy for Québec

 

16:15 p.m.:
Krieghoff Room
Plant-based cuisine – gourmet, inspiring…and economical!

 

Stelio Perombelon, Chef, author and culinary professor at ITHQ