Meeting MPI Toronto - November/December 2015 - (Page 20)
The Food Network is flourishing, and most of us are
becoming foodies, weekend chefs and food connoisseurs.
Lynda Barrett, CMP
Director of Conference and
Events at the Canadian
Home Builders' Association
ou can't turn on TV today without seeing
some sort of cooking or baking show. From
recipe basics to demonstrations and culinary
challenges, The Food Network is flourishing,
and most of us are becoming foodies, weekend chefs
and food connoisseurs.
The quality and presentation of food at events has
never been more important as a result of this, and
people are becoming more aware of what they eat.
Meeting professionals must work together to keep up
the offerings both on the menu and incorporating food
into engaging activities.
Everyone is thinking outside the box. Over the last
few years, I've been to a number of events where they
have incorporated gourmet food trucks to enhance
the menu. Buffets are still popular for their range of
choices, but you can elaborate with interactive chef
stations and give guests the opportunity to "build their
Family-style service shouldn't be relegated to special
occasions around the dining room table either. Bring
the same camaraderie to your meeting table. Passing
the potatoes has that effect on people! If you want to
get your group fully immersed, invite local wineries to
set up tastings and have your teams compete in a grape
stomping event a la "I Love Lucy." Most juice produced,
wins! Dine-arounds and progressive dinners are still
popular and encourage networking as groups travel
from location to location; and well-executed themed
dinners can offer a fully immersed experience.
Make your next meal a unique culinary experience
by having an intimate chef's table or full blown
demonstrations, which can be accommodated in most
venues. Hotel chefs are more than willing to become
engaged with your guests and work well with any
celebrity chef you may bring onboard.
Open kitchens are popping up at venues from coast
to coast. Invite a celebrity chef to your next meal
function and have them prepare the food before your
guests. Demos can also be followed by hands-on
experiences for the individual or as a team.
Have an executive retreat coming up? How about
salmon fishing and barbecuing your own catch on an
open fire under the stars with the aid of a pro.
The possibilities are endless and only limited to your
20 * ME ETING | NOVEMBER/DECEMBER 2015 | LINKEDIN: MPI TORONTO CHAPTER
Table of Contents for the Digital Edition of Meeting MPI Toronto - November/December 2015
Welcome, New Members!
Going Healthy: Trend Not Fad
The Foodies’ Dine Around
Traditional Holiday Menus with a Twist
Member Spotlight: MPI Toronto’s M+IT Hall of Fame Finalists
Destination Spotlight: Québec
Food & Beverage Risk and Liability
Today’s Menu: Culinary Engagement and Team Building
Winery Events and Then Some
Fueling Our Mind and Bodies
Food & Beverage Trends 2016
I Spy MPI
Advertisers’ Index & Advertisers.com
Meeting MPI Toronto - November/December 2015