2014 ApEx StageAlive with Culinary Demonstrations

During the demonstrations, attendees learned how to increase revenue by utilizing a single ingredient in multiple applications; step away from the traditional fish/seafood sandwich by incorporating ethnic flavours; and how powdered bases for your soups and sauces can help cut eliminate or reduce costs.

The Evolution of the Traditional Fish Sandwich Mark EmeryMarketing Product Development ChefGordon Food Service

Chef Mark Emery will demonstrate to you the latest trends affecting fish, seafood and flavour. His demonstration will educate you on easy +1 additions to your current menu offerings adding fresh flavours and excitement. Staying with the current trends, Chef Emery will show you how to utilize ethnic alternatives for your fish/seafood sandwiches to differentiate them in the marketplace by offering a new signature item

Mark Emery is the Marketing Product Development Chef for Gordon Food Service Canada. Chef Mark’s task is to balance innovation and value through the creation of proprietary brand products for Gordon Food Service customers. Classical training, world travels and a love of food strongly influence his cooking style, which changes with the seasons staying flavourful and fun. Mark is driven by “exceptional dining experiences and discovering ways to assist food service professionals in delivering this experience…to their customers.” In his free time, he enjoys alpine skiing, golfing, playing with his kids, traveling with his wife and anything in, on or by the water.

Single Ingredients Offering Multiple Applications Across Your Menu James KeppyNational Culinary ManagerMaple Leaf Foodservice

LUDA BoostersJordana RebnerCulinary SpecialistED Foods

Chefs Competed for Title of 2014 ApEx Culinary Competition Champion

On Sunday, Trevor Simms, executive chef for the Marriott Halifax Harbourfront took on Gaetan Charest, chef and owner of Baton Rouge Restaurant Halifax, in an hour long competition. During the competition, each chef was tasked with the creation of four dishes, each of which incorporated the key ingredient, Bocconcini.

In a close call, Charest edged out Simms for the opportunity to compete against Jesse Vergen of the Saint John Ale House in Saint John, New Brunswick. In this case, the key ingredient was avocado.

The top prize – awarded with a difference of only one point - went to Gaetan Charest. Charest will be back, next year, to defend his title in the 2015 ApEx Culinary Competition.

Chefs

Judges