MISSISSAUGA, Ont.  — The Canadian Association of Foodservice Professionals’ (CAFP) 37th Annual Top Management Night saw more than 200 industry professionals converge at its new venue, Mississauga, Ont.’s International Centre, last night, Feb. 7.

The kitchen brigade, led by executive chef Joe Levesque, kicked off the evening with a four-course meal, before five awards were handed out to industry leaders, starting with two CAFP Champion of Education and Training nods to Ann Buller, president of Centennial College and the International Centre. 

Later, Charles Grieco, legendary Toronto restaurateur and president and chair of The Ontario Hostelry Institute (OHI), accepted the Hans Bueschkens Awards of Merit on behalf of the Canadian Hospitality Foundation — an OHI-managed source of industry-driven scholarships. “What this award of merit does it validate the work of the board and committee members who reward $220,000 in scholarships [annually],” said Grieco, upon accepting the award from Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine.

TORONTO — Bringing new culinary flair to one of Canada’s most historic hotels, chef Brian Vallipuram has stepped up to lead the kitchen at The Lord Elgin’s new Grill 41 restaurant.

“Chef Vallipuram brings an impressive list of accomplishments and a wealth of experience,” said David Smythe, the hotel’s GM, while speaking of Vallipuram who has helmed Mark McEwen’s North 44 in Toronto and his own Axcess Restaurant. ”We are proud of the new space and the locally inspired menu at the restaurant and know chef Vallipuram will continue to raise the standard, bringing our guests an incredible dining experience.”

Named in recognition of the year The Lord Elgin was built, Grill 41 features a Canadian-inspired menu created in collaboration with the Food Network’s Michael Smith. House specialties include tarte flambée with a selection of toppings such as Ontario smoked bacon and smoked apple wood cheddar, Quebec oka cheese nachos with the option of a lobster topping, a Canadian charcuterie platter and poutine with duck confit.

TORONTO — The Toronto-based TrainCan’s BASICS.fst, ADVANCED.fst and Train-the-Trainer food-safety training programs have been recognized as equivalent to Quebec’s MAPAQ certificates (attestations), effective January 2011.

Instructors who have completed the TrainCan Train-the-Trainer program can resume training BASICS.fst and ADVANCED.fst in Quebec. All three TrainCan programs, which led to 18,300 certifications in 2010, are available in English and French.

TORONTO — The movers and shakers in Toronto’s food scene are gearing up for Terroir, which celebrates its fifth anniversary this year.

The symposium’s organizers have pulled together a star-studded set of speakers, representing all facets of the restaurant scene, including this edition’s keynote speaker, chef Fergus Henderson of St. John Bar & Restaurant in London, U.K.

Other presenters includes Sal Howell of The River Café and Boxwood in Calgary; Chris McDonald of Cava Restaurant in Toronto; Craig Flynn of Chives Café in Halifax; Rebecca LeHeup of the Ontario Culinary Tourism Alliance; John Szabo, master sommelier and Mark Schatzker, author of  Steak: One Man’s Search for the World’s Tastiest Piece of Beef.