SIAL — lots of ideas for a hotel chef

Kevin Prendergast & Lyn Brown

MONTREAL—Kevin Prendergast, executive chef of Toronto Hilton was one of several hotel chefs seen on the show floor at SIAL Canada, held in Montreal from April 21-23, 2010.

The show drew more than 500 exhibitors from 30 countries, from as far away as Afghanistan and Morocco.

More than 12,000 industry professionals from 60 countries attend the annual professional food tradeshow.

The next SIAL will be held at the Metro Toronto Convention Centre from May 11-13, 2011. SIAL has been held in Montreal since 2001, but will alternate between Toronto and Montreal starting next year.

“I really enjoyed the show,” Prendergast told CLN.

“It was a very impressive setup and had wide aisles so that it was easy to meet the vendors and have an in depth conversation.

He added that he was able to source some new and interesting products that may give him an edge.

“A few of the interesting items I found were a plant-based takeout container that is 100 per cent compostable, red clover blossom syrup, 100 per cent natural sorbets, and an organic amenity supplier, which meets today’s needs in terms of packaging and sustainability of its core product.”

Prendergast is pictured here with Lyn Brown, president of Bedard Creek Acres, a Saskatchewan wildflower honey farm (www.bedardcreekacres.ca).