A Message From the President

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Featured in this issue
“Mise en Place” is a French phrase
used to describe the organization
and preparation of ingredients that
takes place before a meal is cooked.
It symbolizes our education at
Brescia as preparation for the
professional world.
Stay Connected with CAFP!
Bulletin Board
1st floor St. James Building
Cowboy Caviar
World Health Day: High Blood Pressure
CAFP Annual Awards Dinner
Dress for Success Fashion Show
How to get rid of garlic breath
Where to get fresh, local food
Hydrate Right, Beat the Heat
A Message From the President
I cannot believe the school year is almost
over. It feels like yesterday that I sitting
in an interview crossing my fingers and
hoping I would be selected as PresidentElect for Canadian Association of Foodservice Professional (CAFP) 2012/13 year.
I was grateful to be chosen and now that
this year is over I am preparing myself for
the CAFP Presidency role 2013/14.
I would like to thank each and every executive member for the success this year.
Their hard work and dedication to the
Brescia branch of CAFP has allowed us to
has put on some amazing events, raise
awareness and fundraise to benefit the
community and the organization alike.
Congratulations to all the incoming executive members! Lisa and I were overwhelmed with the number of applicants
and the skills each of them could brought
to the table. It was a long and hard process selecting the right person for the
right job but we think we got it perfect! I
am looking forward to the upcoming year
and I know the potential these individuals posses will ensure we will have a successful year.
CAFP is a national organization with student and professional branches. It is a
fantastic group of people that are inter-
ested in/ work in the food industry and it
provides a great opportunity for networking and collaboration across Canada. The
annual conference as held in London last
year and I did not know it was possible to
have so much fun, and meet so many
amazing people at an educational conference. This year it is going to be held in
Vancouver in May and I cannot wait to
head out west for my very first time and
attend this conference.
I wish you all good luck on your exams,
hope you have an amazing summer and I
look forward to seeing you next year at
some of our events.
Erika Norrad
CAFP Brescia Branch President
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Mise en Place
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Cowboy Caviar
2013/2014 CAFP Brescia
Executive Team
Erika Norrad
Past President
Lisa Maselli
Rachel Brown
Public Relations
Chelsa Killey
Event Coordinator
Larissa Valentine
Community Director
Mariana Prado
Fundraising Directors
Camilla Kurowski
Amanda Waite
Newsletter Directors
Nicole Marleau
Nicole Whyte
Taylor Cole
By: Rachel Brown
Cowboy Caviar is an easy, fresh, delicious, and nutritious recipe that is good for so many occasions, like birthday parties, potlucks, picnics, or just as a meal itself. Be sure to give this recipe a
try at your next BBQ!
1 can corn – drained
1 – 15oz can black beans – drained and
¼ cup olive oil
¼ cup red wine vinegar
2 ripe avocadoes
3-4 tomatoes – diced
2/3 cup green onion – chopped
3 cloves garlic – minced
¼ tsp cumin
Pour over veggie mixture!
Salt and pepper
Mix all ingredients together
This recipe is best made ahead and left to set in fridge overnight so flavors blend. Wait to
add avocadoes until a couple of hours before serving. Serve with any type tortilla chips. If
you like spicy – add a few tablespoons of hot sauce to the recipe.
Rachel Sebesta
Audris Lau
4th Year Representatives
Desiree Burke
Tancy Zhang
3rd Year Representatives
Maymona Ahmad
Ash D’Souza
2nd Year Representatives
Kimberly Charbonneau
Rebecca Lewis
1st Year Representatives
[email protected]
Did you miss an issue? Check out all of our past newsletters at
Thank you to this month’s contributors!
Maymona Ahmad
Nicole Marleau
Rachel Brown
Nicole Whyte
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Mise en Place
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World Health Day Recognizing High Blood Pressure
By: Nicole Marleau
Each year, World Health Day takes place April 7th to celebrate the founding of the World Health Organization (WHO). WHO
uses this day to draw worldwide attention to a significant health concern. For 2013, the theme is high blood pressure. Dietitians of Canada claim that nine in ten Canadians will develop high blood pressure, also known as hypertension, during their
lives. In support of WHO and the health of us all, here are some ways to help prevent or treat high blood pressure.
According to EatRight Ontario, following the Dietary Approaches to Stop Hypertension (DASH) diet can help prevent or treat
high blood pressure. It includes fruits and vegetables, whole grains, low fat dairy products and a lower level of salt. The DASH
diet may be as effective as medicine at keeping blood pressure levels in check.
Consuming foods high in potassium, calcium and magnesium is encouraged by the DASH diet. These three minerals work
together to help decrease an individual's blood pressure. It is also recommended that one reduces their fat intake and increases fibre consumption.
To specifically increase your intake of one of the three minerals mentioned:
Sources of potassium: Tomatoes, bananas, oranges, potatoes, nuts, lentils, beans, milk and fish.
Sources of magnesium: Spinach, whole grain cereals, nuts, seeds, fish, beans, soy and lentils.
Sources of calcium: Milk, yogurt, canned fish with bones, leafy green vegetables, beans and tofu.
General DASH approved meal and snack ideas:
Whole grain bread with peanut butter and a banana, skim milk
Black bean burrito: black beans, whole wheat tortilla, onion, red pepper, lettuce, tomato, plain yogurt
Tofu stir-fry: tofu, mixed vegetables, brown rice
Lentil sambar or chana masala, spinach and brown rice
Whole wheat pasta, sliced chicken breast, mixed vegetables
Salmon sandwich on whole grain bread, green salad, orange, skim milk
Fresh fruit or vegetables
Yogurt and banana smoothie
Unsalted nuts and dried fruit
Whole wheat pita and hummus
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Mise en Place
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CAFP Annual Awards Dinner
By: Nicole Marleau
On Wednesday, March 20th, Saffron's Restaurant held the annual CAFP awards dinner. The event brought both the
student and professional members together to celebrate the accomplishments of the year. The hard work of the
outgoing executive team was recognized and the incoming executive team was welcomed. Throughout dinner, student members had the chance to speak with the professional members, Dr. Garcia who is the faculty advisor, and
fellow CAFP members. This allowed everyone to discuss previous events, share expectations and suggestions for
next year, and simply to mingle with the members that have been or will be a part of the CAFP team.
Congratulations to the incoming CAFP president, Erika Norrad!
Her and Lisa Maselli, the outgoing president,
received an all expenses paid trip to the CAFP
National Conference in Vancouver this year! The
2013 National Conference will be held from May
29th to June 2nd and both ladies were excited for
this upcoming experience!
The food served at the awards dinner was absolutely delicious! Everything from the freshly baked bread, to the
soup, to the wonderfully dressed salad, to the chicken, and lastly the cake was phenomenal, leaving everyone satisfied with a full stomach.
Great Northern White Bean and House Smoked Bacon Bisque with Canadian Birch Syrup
Tillsonburg Greens with Local Bee Pollen and Honey Vinaigrette, Five Nut Crum, Saint Mary's Goat
Feta and Pickled Radish
Braised Chicken Roulade with Smoked Tomato and Basil Pesto Fondu, Parmesan Bernie Potato and
Root Vegetable Succotash
Dessert prepared by their Culinary Pastry Team
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Mise en Place
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Fashion, Food, and a Great Cause!
By: Nicole Marleau
In support of the Women's Community House, a Dress for Success Fashion Show was presented by CAFP, SHEA, and
Pink Ties. The event was held in the Brescia auditorium on Monday, March 25 th and requested a small entrance donation
for the cause. Upon arrival, attendees were greeted with delicious snacks, treats, and refreshments before the show began. The outfit do's and don'ts for interviews, business settings, and business parties were explained. Some advice provided was to dress conservatively, to wear clothes without graphics or words, to wear dark socks or nude stockings, and
much more. Banana Republic and Saffron sponsored the event by donating their clothes. These sample outfits allowed
students to get a better idea of what is and is not acceptable in a business atmosphere. The show also provided some
entertainment as the male model earned some laughs with his charm. Overall, the event was informative and my friends
and I are glad we went to support the cause and enjoy the event.
Enjoy Garlic Worry Free!
By: Maymona Ahmad
Found in many delicious meals, garlic is a widely used herb
You do what the recipe is instructing you to do, but before
that is known both for flavouring foods and for its medici-
you add in the garlic you:
nal properties. While tasty, many people dislike contending
Take the three cloves of garlic and mash them
with garlic breath. Recently a family friend taught us how to
Then Add the salt and the oil
cook meals that call for garlic in a way that will include the
Mix the mashed garlic, salt and oil until you get a
benefits of garlic, but without having garlic breath for the
rest of the day. This is done in 3 easy steps. You will need;
3 cloves of Garlic
1 tablespoon of salt
1 tablespoon of olive oil
yellowish mixture
Substitute this mixture for the garlic that the recipe
asks for
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Mise en Place
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Eat Fresh, Eat Local
By: Nicole Whyte
Farmers’ markets are a great place to find locally grown, affordable produce, baked goods, meats and cheeses. Students
can take advantage of a variety of different markets open through the summer months.
Western Fair Farmers’ and Artisans’ Market
900 King Street at the Confederation Building
London, ON
N5Y 5P8
Open Saturday from 8-3pm.
Some vendors open on Thursdays.
Covent Garden Market
130 King Street
London, ON
N6A 1C5
Monday - Saturday: 8 am - 6 pm
Friday: 8 am - 7:30 pm
Sunday: 11 am - 4 pm
Thursday & Saturday
8 am - 1 pm
May to Christmas Weather permitting
Masonville Farmers’ Market
Masonville Place, 1680 Richmond Street, London, ON, N6G 3Y9
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Mise en Place
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Hydrate Right and Beat the Heat
By: Nicole Whyte
With the summer months fast approaching, more and more people are participating in outdoor activities and spending
time in the sun. Everyone knows about the importance of sunscreen, but what about hydration? Adequate fluid intake, especially for young children and the elderly, needs some serious attention in the hot summer months. Check out these tips
for staying hydrated while still enjoying the weather:
Drink Often
It’s not uncommon for people - especially children - to forget to drink water throughout the
day. This becomes particularly important in the summer when everyone’s being more active.
Don’t wait for yourself to get dehydrated; consume water frequently and in smaller amounts
to ensure your body is getting the fluid it needs. Adults should aim for 64 oz (or 8 glasses) per
day, and more if they’re particularly active or sweat a lot. Find a reusable water bottle and sip
continuously throughout the day.
Eat High Water Foods
Plain water can get boring, so find other ways to up your fluid consumption. High water foods
like watermelon and cucumber will contribute to your fluid intake throughout the day. They’re
also delicious, refreshing, and perfect for a hot summer day.
Go Easy on the Cola and Alcohol
While everyone loves to indulge a little during the summer, beverages like cola and alcohol actually dehydrate you. Try
substituting these for club soda with a slice of lime more often than not, and save the cola and the alcohol for special occasions.
Balance Your Electrolytes
Sweating causes both fluid loss and electrolyte imbalances. While drinking pure water is great,
beverages containing certain minerals can also improve your hydration status. Coconut water which now comes in both liquid and powder form - is a low carbohydrate, low sugar alternative to
sports drinks. With four times the potassium of a banana, many athletes swear by coconut water
as a recovery beverage. Just make sure you keep eating as well; coconut water is low in sodium
and does not contain all the minerals lost during activity.
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About CAFP
Un Petit Four
Un Petit Four is a small confection or dessert served at the end of a meal.
Each month, this section will feature some form of fun food-related trivia.
Did You Know?
Red wines are red because fermentation extracts color
from the grape skins. White wines are not fermented
with the skins present.
Most wine is served in a glass that has a gently curved
rim at the top to help contain the aromas in the glass.
The Canadian Association of Foodservice Professionals (CAFP) is an
organization devoted to ongoing professional development of
individuals working in the foodservice industry and students in
related fields. CAFP offers bursaries and scholarships to help students follow their goals in culinary, supervisory, hospitality, managerial, or dietetic programs. CAFP also offers opportunities to
attain professional credentialing with the Credentialed Foodservice Executive (CFE) Program. CAFP is a fun and dynamic association that provides opportunities to meet and mingle, educate and
share. For more information, visit www.cafp.com
Questions? Comments?
of wines produced are ready to drink and do not have
Feel free to contact us with opinions or suggestions that you may
have regarding Mise en Place or CAFP at Brescia. Got a great idea
for an article? Send us an e-mail and become a part of the newsletter committee! If you contribute 3 or more articles throughout
the year, you will receive a certificate from the newsletter committee. We look forward to hearing from you!
much potential for aging. Only a rare few will last
Contact us at:
The thinner the glass and the finer the rim, the better.
A flaring, trumpet-shaped class dissipates the aromas.
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Mise en Place
Not all wines improve with time. In fact, a vast majority
[email protected]
longer than a decade.
APRIL 2013
Thu I s s u e
3 Wine Tasting