The Stars Behind the Scenes: Top 10 Volunteers Who Made RC Show Shine
RC Show 2024 was a spectacular celebration of innovation, culinary artistry, and the vibrant culture that defines Canada’s foodservice industry. This year’s event brought together seasoned professionals, visionary entrepreneurs, and curious enthusiasts, all united by their passion for foodservice and hospitality. While the spotlight often shines on the thought leaders, renowned chefs, bar luminaries and groundbreaking exhibitors, it is essential to recognize the unsung heroes whose dedication and hard work made RC Show a resounding success: hospitality students and industry volunteers.
From the bustling kitchens to the meticulously arranged exhibition halls, RC Show thrived on the energy, enthusiasm, and professionalism of these emerging leaders. Their contributions extended far beyond the tasks they performed; they became ambassadors for the foodservice industry, embodying the future of Canadian hospitality with grace and determination. “From assisting in the VIP/Media room to providing support for our programming, volunteers are involved in various tasks that cater to the diverse needs of the show,” highlights Saige Friedman, Restaurants Canada’s Volunteer Program Coordinator. “This hands-on experience not only contributes to the success of the event but also offers volunteers the opportunity to learn, network, and gain insight into different facets of these dynamic industries.”
Hear from 10 of the top volunteers whose efforts were pivotal to the success of RC Show 2024, showcasing the backbone of the event and the heart of Canada’s foodservice industry:
NIVA MARIUM BABY | @_nivamarium_
What inspired you to pursue a career in hospitality?
I would say my finally understanding my personality. My public relations skills are what make me unique. I am a people person, and I feel my energy brings out the best in people. After trying many career paths, I chose Event Management because I like organizing gatherings where people can enjoy their time and have good experiences to remember. I still remember one of my relatives said that I am a good organizer and entertainer. I also think it enhances my creative skills.
What drew you to the opportunity to volunteer at the RC Show?
I first got to know about RC Show from my professors, and then I did some research on the organization. I was really impressed with the previous events they had—it was huge. I knew that I would get a lot of hands-on experience by volunteering for this event. Another reason was connections. It felt really good to meet people from the same industry, which is actually valuable for me as an international student. I started from scratch after coming to Canada, so building relationships and making this place feel like home is my ultimate goal. I believe surrounding yourself with people with the same goals, aspirations and energy is really important for one to grow and shine brightly, in both career and personal development.
What was the highlight of the RC Show experience for you?
I would say networking, getting industry connections, seminars, workshops and food sampling. I really felt like part of the team. I can also say that the sense of inclusion and belonging was there. One of my shifts was during the Top to Top event where I met a lot of people and they were really good to us.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
One pressing issue foodservice leaders should prioritize is sustainability. As consumers become more environmentally conscious, there’s a growing demand for sustainable practices across the foodservice industry. This includes reducing food waste, sourcing local and organic ingredients, implementing energy-efficient operations, and adopting eco-friendly packaging. By embracing sustainability, foodservice leaders can not only meet consumer expectations but also contribute to a healthier planet for future generations.
What changes or innovations do you hope to see happen in foodservice and hospitality?
I hope to see continued advancements in technology that enhance operations and guest experience, such as mobile ordering and payment systems, AI-driven personalized recommendations, and efficient kitchen automation. Additionally, I’d love to see a greater emphasis on diversity and inclusion within the industry, both in terms of workforce representation and in the variety of cuisines and dining experiences offered.
PAULO ARMANI CHAN | @Chef.de.Paulo
What inspired you to pursue a career in hospitality?
When I started high school in 2010, people started to find out what they wanted to do as a career. I struggled with this, but eventually one of my courses was hospitality. This is where my teacher was able to get me a job at University of Toronto as a prep cook and I started to learn everything. One of the main reasons was because I saw how Marco Pierre White respected food and his hard work inspired me to chase a dream of being a young chef with Michelin stars in Canada. Now, at my current stage in life, things are a bit different, but my passion for cooking is still burning. At this time, I’m still involved at University of Toronto, and I cook for my friends at Vine Church for our Life Group and sometimes our Saturday Enjoy Service. It brings me joy to be able to serve others.
What drew you to the opportunity to volunteer at the RC Show?
I wanted to search for a new challenge and experience—something I haven’t done before. I had never been to or volunteered at the RC Show and so, as soon as I saw it pop up on my Instagram feed that this was happening, I went to apply.
What was the highlight of the RC Show experience for you?
The highlight for me was helping out at the Culinary Stage where the cooking competitions were held. This was where I put all the years of what I had learned to practice. Although I have had more intense service nights than that, the stakes were high, and the pressure was on for each one of us to excel so that the chefs that we were helping could complete their dish. I got to try a sauce that one of the chefs I helped prepared, and it was heavenly!
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
I think the biggest challenge in the industry at this time is finding good help—a dedicated person who wants to put their all into our industry. This is because the younger people don’t see hard work at a minimum wage job as worth it anymore. I think it’s important for the industry to try and transform that by possibly offering new experiences and opportunities that, when I was around, I didn’t get to have. Maybe the opportunity here is to look within each of our businesses and see what our current staff can advise us on about how to reach young people with a passion for cooking. Things won’t get better if we stay the same.
What changes or innovations do you hope to see happen in foodservice and hospitality?
I hope to see a change where many restaurants will stop using processed foods, frozen foods, and things that are bought pre-made and that they try to pass on as their own. As someone who has worked in the industry, I go to places and my wife will order a cake for dessert, and I’m thinking I never tried it, but then I taste it and realize I’ve served this cake before, elsewhere. I want to see changes in the food quality, in restaurants starting to embrace unique menu items, the seasonality of our fruits and vegetables, and locally sourced products, instead of catering to the masses. We need to cater to the people who are looking for a good experience, a unique experience.
DERRISHA ANDRIEKA COLLENA FRANCIS | @_msfrancis | @pa.chefdee
What inspired you to pursue a career in hospitality?
My passion lies in nourishing others and expressing my creativity through pastry and culinary artistry.
What drew you to the opportunity to volunteer at the RC Show?
Volunteering has been a lifelong passion of mine, as I’ve dedicated my time to various organizations since childhood. Participating in events like the RC Show presents yet another opportunity to contribute and make a difference. Being involved in my favourite industry adds an extra layer of excitement to the experience.
What was the highlight of the RC Show experience for you?
Glancing at the Culinary Stage from passing by ignited a newfound passion within me, unveiling a world I had never envisioned. Assisting in the VIP Media Room alongside Andrea and her team was an unforgettable highlight. Welcoming VIP guests, interacting with them, and ensuring their comfort was an incredibly fulfilling experience.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
Foodservice leaders in Canada need to prioritize sustainability due to growing consumer demand for eco-friendly practices. This involves reducing food waste, sourcing sustainably, and cutting carbon footprints. Embracing sustainability not only meets consumer values but also offers cost savings and business resilience. Utilizing technology in the supply chain can further enhance efficiency and transparency, aiding in meeting sustainability goals and customer expectations.
What changes or innovations do you hope to see happen in foodservice and hospitality?
As we envision the future of foodservice and hospitality, I’m excited for the forthcoming innovations. Firstly, I anticipate a sustained emphasis on sustainability, with more establishments embracing eco-friendly practices and sustainable sourcing. Advancements in technology offer promising opportunities to enhance efficiency and elevate customer experiences. Furthermore, I look forward to seeing a heightened focus on inclusivity and diversity within the workforce, creating environments that celebrate individuals with allergies or intolerances and that empower people from diverse backgrounds.
SHEBA GURM
What inspired you to pursue a career in hospitality?
My desire to connect with people at a humane level.
What drew you to the opportunity to volunteer at the RC Show?
The opportunity to see different moving pieces of the industry was a valuable experience.
What was the highlight of the RC Show experience for you?
More businesses showing an interest in sustainable practices.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
Food waste and how to tackle it sustainably.
What changes or innovations do you hope to see happen in foodservice and hospitality?
More vendors incorporating sustainable practices, especially in their RFPs/contracts.
KEVIN MACWAN (HAWK) | @Hawk_647
What inspired you to pursue a career in hospitality?
In 2021, I came to Canada as a medical student and completed the medical course. Everything was good, but there was something missing. I was not able to enjoy the work I was doing and I was also interested in culinary as I grew up seeing my dad cooking at home every weekend. So, with the encouragement and help of a person who plays a key role and support pillar in my life, I was able to get into the culinary course at Centennial College. After that, I really came to know the meaning of enjoying work.
What drew you to the opportunity to volunteer at the RC Show?
It was just out of pure luck. I was just reading one of the posts about volunteering at RC Show and our school chef told us about it in class. I thought I should give it a shot, and now RC Show is the event I wait for every year.
What was the highlight of the RC Show experience for you?
Participating as an assistant chef in the Fried Chicken Sandwich Competition. It was most mesmerizing to be able to meet Chef Wallace and attending his session was the best part.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
There are a number of issues that need to be discussed and looked into in foodservice, but, according to me, the most important and number one is time management. Working in the food industry for the past three years, I’ve noticed that people lack time management. As a chef, I have seen and done multiple tasks at one time, which can be overwhelming. Foodservice leaders need to take care and provide time management classes or sessions regarding this matter. As for the opportunity, I have noticed there are a number of obstacles to opening a restaurant. Foodservice leaders should provide more opportunity to young cooks on small scale so they can start their journey and meet their ultimate goal.
What changes or innovations do you hope to see happen in foodservice and hospitality?
I would like to see globalization of the food supply chain, where people are constantly serving food in accordance with government health regulations. Additionally, I hope to see food service and restaurant chains getting in touch with farmers to constantly source supplies directly and buy organically raised meats and foods.
ANDREA GOMEZ NAVARRO | LinkedIn
What inspired you to pursue a career in hospitality?
The fast-paced nature of the industry, not just physically, but how it demands us to innovate continuously. It’s one of the most exciting industries to be a part of, as people come to you looking for a good time regardless of which part of hospitality you’re in. I love creating new and exciting experiences for others in customer service and supportive roles. In hospitality, you always feel like you’re a part of something new and bigger than yourself. In the end, the exceptional execution of a dinner service, event or show is truly rewarding.
What drew you to the opportunity to volunteer at the RC Show?
I heard good things about the Restaurants Canada trade show, so when my professor sent me the call for volunteers, I was very excited to jump at the opportunity. I appreciated how organized the volunteer coordinators were in ensuring we participated in the show in a way that best complements our skills and allows us to learn more in our chosen field.
What was the highlight of the RC Show experience for you?
The show’s highlight was the moments I had to connect with vendors and presenters. I learned so much from them, beyond what they were promoting, about their career journey, advice for starting in the industry, and the challenges and opportunities they face in a post-COVID world. I also had the chance to volunteer in the VIP room, where I met speakers who are leaders in the industry. I was completely starstruck. My highlight is all the knowledge and advice I got to take home, along with some samples.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
Maximizing profit is always at the forefront of people’s minds, especially with rising costs. Consumers need more than just good food and good service. If lowering prices isn’t an option, and it likely won’t be for some time, I encourage foodservice leaders to invest in experiences. Events and partnerships involve the community in investing in your business. As the foodservice industry fluctuates based on the economic situation, make the most of your space, open yourself up to on- or off-premises opportunities, start a community initiative, introduce an event, and update your social media. While the cost might be what keeps people away from dining out, there are other factors to your business. There is no price on memories, so strive to serve more than just good food but experiences—something people can photograph and brag about, and make you stand out as a brand, making your food and service a part of your very versatile business.
What changes or innovations do you hope to see happen in foodservice and hospitality?
I hope to see more innovations in systems and technologies that support business owners in managing their hospitality businesses. In many restaurants, it’s still common practice to do inventory counts on paper, schedule by getting employees to cover each other, and manage inventory deliveries, seating charts, reservations, online orders, and POS systems across multiple devices, programs, and systems. After meeting with business owners who specialize in POS and management systems, I learned so much about the exciting innovations we have to look forward to in hospitality. Features such as AI in POS systems, seating plans linked to reservations platforms, scheduling platforms that include performance reviews from POS systems for employees to track their progress, and programs that can analyze sales across various online platforms—all of which can help identify how to improve your business and support smooth operations for management and employees. Hospitality operations require a large team and various systems and programs so, as companies continue to grow, I look forward to seeing more innovations for more cohesive master systems that can help manage multiple aspects of business operations on one platform.
EMILY RAMOS | @e_eramos
What inspired you to pursue a career in hospitality?
I loved watching MasterChef when I was younger, but what I love the most is making sure the people I love are fed and leave feeling good knowing they enjoyed their experience.
What drew you to the opportunity to volunteer at the RC Show?
I volunteered last year and had a great time! So, I thought it would be a great idea to come back for another year.
What was the highlight of the RC Show experience for you?
Helping out Chef Mariel on the culinary stage. I definitely enjoyed that experience and watching how the competition played out. I think everyone did amazing, and it was very inspirational for someone like me who is new in the industry.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
I think the most important opportunity that I have learned and seen is leaders being vocal on sustainability—really taking each step involving our core, from start to finish, while being mindful of our impact as chefs.
What changes or innovations do you hope to see happen in foodservice and hospitality?
I want to see this trade be acknowledged more as a Red Seal-certified profession. I really do respect all the work and efforts done in this industry, but I could never understand why this profession doesn’t necessarily require that certification, especially if a meal can affect clients’ wellbeing. It might be a political topic, but aren’t we already moving in a direction to the next level?
CHIRAG SHARMA | @chirag_sharma2322
What inspired you to pursue a career in hospitality?
The growth in hospitality, and every day there’s new learning and every day is different.
What drew you to the opportunity to volunteer at the RC Show?
The motivation and desire to build new connections and gain quality experience in Canadian food culture.
What was the highlight of the RC Show experience for you?
It provided me with a deep insight about the different cuisines and gave me chance to meet the industry leaders, which motivates me to grow.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
New food flavours and new talent that can flourish in their business and makes them stand out from the market.
What changes or innovations do you hope to see happen in foodservice and hospitality?
The innovation of robots is playing an eminent role in shaping the industry and management is being done with the help of advanced software to minimize cost.
OSHADI VITHANA | LinkedIn
What inspired you to pursue a career in hospitality?
My journey into hospitality and event planning began with a simple love for bringing people together and creating unforgettable experiences. From orchestrating seamless events to ensuring guests feel at home, my passion for hospitality drives me to craft memorable moments and make every gathering truly special.
What drew you to the opportunity to volunteer at the RC Show?
Volunteering at the RC Show appealed to me for several reasons. Firstly, the chance to immerse myself in the vibrant hospitality industry was incredibly enticing. I saw it as an opportunity to gain valuable hands-on experience, network with professionals, and learn from experts in the field. Additionally, being part of such a renowned event meant contributing to something larger than myself and giving back to the community. The prospect of being involved in organizing and executing an event of this scale was both exciting and fulfilling, and I knew it would be a fantastic learning opportunity that aligned perfectly with my passion for hospitality and event planning.
What was the highlight of the RC Show experience for you?
The highlight of the RC Show experience for me was definitely getting hands-on experience behind the scenes and witnessing firsthand what it takes to make an event of this magnitude happen.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
One of the most pressing issues and opportunities that foodservice leaders should focus on right now is sustainability. As the world becomes increasingly aware of environmental concerns, there’s a growing demand for sustainable practices within the food industry. This includes reducing food waste, sourcing local and ethically produced ingredients, implementing eco-friendly packaging, and adopting energy-efficient practices. By prioritizing sustainability, foodservice leaders can not only reduce their environmental impact but also appeal to conscientious consumers and enhance their brand reputation. Additionally, investing in sustainable initiatives can lead to cost savings and long-term resilience in the face of environmental challenges.
What changes or innovations do you hope to see happen in foodservice and hospitality?
In foodservice and hospitality, I hope to see innovations that enhance customer experiences, sustainability efforts, and inclusivity.
JAZZY WINGELL | @17personalities
What inspired you to pursue a career in hospitality?
My passion for food started from a young age. The joy people get from receiving a meal that was crafted with care and detail is something I want to provide.
What drew you to the opportunity to volunteer at the RC Show?
The opportunity to work next to some of the bigger names in the industry was an opportunity I just could not pass up.
What was the highlight of the RC Show experience for you?
The biggest highlight for me was working the culinary competition.
What do you feel is the most important issue or opportunity foodservice leaders should be looking at right now?
I think one of the most important issues in the food industry still is food waste—finding the balance between providing high-quality food with minimal food waste.
What changes or innovations do you hope to see happen in foodservice and hospitality?
More work between culinary and pastry. More sweet and savoury.
Interested in volunteering at RC Show 2025? To learn more, please contact:
volunteer@restaurantscanada.org
Volunteer applications open September 2, 2024, and close February 14, 2025.
