TORONTO — Boasting a new logo and enhanced mandate, Unilever Food Solutions has upgraded its service offerings to help operators tackle key issues in today’s competitive foodservice industry.

Speaking to a crowd of operators, chefs and media gathered at the Chef’s House in Toronto, Domenic Russo, vice-president of Sales for the global giant, whose well-known brands include Knorr, Hellmann’s, and Lipton, told the crowd  “Today’s operators are looking for new ideas as they face huge challenges. Our task is to take our capabilities and help operators rise to the demands of their business.”

The company plans to help operators focus on guests, menu and kitchen. As part of the global strategy, Unilever Food Solutions has created a World Menu Report, a global survey measuring consumer attitudes and behaviours toward eating out. “When I look at the report I see key trends emerging,” noted Lisa Carlson, a dietitian speaking at the reception. “Consumers want to know more about the food they eat, more about the source of the food and more about how it’s prepared and [its] nutrition[al value].”

TORONTO — A unique blend of some 400 chefs, sommeliers, winemakers, servers, managers, writers, food media and conscientious foodies descended on the University of Toronto’s Hart House yesterday, March 1, for the fifth instalment of Terroir, a food symposium designed to promote the value of local, sustainable and responsible food.

The morning started on the right hoof, with the most important meal of the day, featuring the fruits of Prince Edward County and the labour of its chef cheerleader Michael Potters, chef de cuisine at Angeline’s in Bloomfield, Ont. A tastings of all things County, the buffet featured roasted hothouse tomatoes, poached apples with comfort crème, a selection of house-made local pork and French toast complemented by P.E.C. maple syrup.

After breakfast, Arlene Stein, the annual event’s chairperson, corralled the crowd at the sold-out conference, giving a brief introduction to the event. “This day is an opportunity to share ideas, collect resources and build a community,” she said. “It’s not just about chefs. It’s about building a sense of community with winemakers, servers, the media and students. People assume terroir is the same as Slow Food, and, to some degree it is, but it’s also about a sense of place and community.”

TORONTO — Jennifer Huether, head sommelier for Maple Leaf Sports and Entertainment (MLSE), just made history, becoming the only female in Canada to be accredited as a master sommelier and one of three Canadians and 180 master sommeliers worldwide.

The designation is the highest recognition of wine and spirits knowledge, beverage service abilities and professionalism in the hospitality trade. To earn the accolade it takes several years of intense training and rigorous exams. Thirty candidates took the invitation-only exam in Irving, Texas, and Huether was among only six recipients of the designation.

"You have to be able to perform all the required tasks under pressure, so understanding how to keep that in check was crucial for me," Huether said.