1. Issue No. 3 November 2015
MISE EN PLACE
Connect With Us
CAFP_Brescia
CAFP.Brescia
cafpexec@gmail.com
@cafp_bresica
cafpbrescia.wordpress.com
“Mise en Place” is a French
phrase used to describe the
organization and preparation of
ingredients that takes place before
a meal is cooked.
1
In This Issue
-pg. 2 Welcome First Year Reps
-pg. 3 A Message from National VP Student
Development
-pg. 4 Keeping Up with CAFP
-pg. 5 Food Exploring and Tackling the Excuses
-pg. 6 Recipe Corner and How to Freeze Your
Own Berries
-pg. 7 From Rags to Riches
-pg. 8 Inside the Industry
-pg. 9 Helpful Tips: Brain Foods for Midterms
-pg. 10 Sugar and Spice and Everything Nice
-pg. 11 Events In November!
Phew! I hope you have survived the midterms and group assignments/
presentations. Our membership drive has been very successful so far
this year. For the first time our Branch has reached out to students at main cam-
pus in the Health Sciences and to Fanshawe for their Culinary and Food Man-
agement students. I think diversity in our ranks makes us more reflective of the
Foodservice industry.
We have asked our members what they are interested in for volunteer opportu-
nities. We have some excellent positions with VON, the food indicator project
is about to get started, Trick or Eat campaign (who does not like getting dressed
up for a good cause??), and the positions at Unity Project, the homeless shelter
downtown. We are working on a school lunch program that we hope to get
launched sometime in November. Definitely something for everyone. We have
our Community Director Heather to thank for all her hard work.
Fundraising is in full swing with so many successful events so far. Our bake
sale was a resounding success. Thank you to everyone who contributed. The
first day of nut butter sales was well received as well. Who does not love
yummy homemade nut butters? We have heard that students are looking for al-
mond and cashew…. Stay tuned. You will be able to find us bi-weekly at the
market in the library hallway Wednesday’s. We are also selling loose leaf tea.
These make great Christmas presents and 40% of sales goes towards our
branch. We do this fundraising to help sponsor students to attend the National
Conference. Last year we sent 7 students and we want to increase the number
going to Alberta next May.
Hopefully you enjoyed learning about the CFE credential and how to turn your
$30 membership fee into a $1000 bursary at our session with Dr. Garcia.
We will have more education sessions in November so keep an eye on your in-
box for details. Follow us on social media and remember you can contribute to
our newsletter. Articles should be sent to brescianews@gmail.com. This is the
first year we have a newsletter subcommittee… look for some exciting changes
in the coming months from these ladies.
Lastly a warm welcome to our 4 newest executives. We have filled the position
of 1st
year reps. This executive team is a group of su-
perstars working hard for the benefit of our members.
We can always be reached by sending an email to caf-
pexec@gmail.com. I hope your November is a suc-
A Message from the President
Amanda Hunt
CAFP Brescia President
2015/16

2. Issue No. 3 November 2015
2
EXEC TEAM
President
Amanda Hunt
President Elect
Theresa Handrigan
Special Events
Coordinator
Madelyn Morgan
Public Relations
Gurpreet Rehalana
Fundraising
Directors
Rachel Jessop
Leanne Johnson
Newsletter Directors
Emma Hunt
Hilary Rock
Treasurer
Rebecca Lewis
Community Director
Heather MacAulay
Fourth Year
Representatives
Rebecca Koczi
Third Year
Representative
Sarah Clark
Cindy Ye
Second Year
Representatives
Samantha Thompson
Sarah Rogers
Jessica Weeden
First Year
Representatives
Jennifer Beverley
Emily Rodford
Meilu Nolan
Micah Ton
Welcome First Year Reps!
Jennifer Beverley:
 What program and year are you in? Transfer student in Nutrition and
Dietetics, Year 3.
 What is your favourite food? Chocolate!
 What do you love most about CAFP? I love getting the opportunity to
meet people with similar interests and how easy it is to get access to volun-
teer opportunities!
 Who is your favourite chef? My mom!
Emily Rodford:
 What program and year are you in? Foods and Nutrition, year 1
 What do you love most about CAFP? Getting to know new people who are
also interested in food.
 What is your least favourite food? Exactly three: Celery, blue cheese, and
cheese whiz.
 Which meal do you like cooking most? Anything! I love taking hours and
cooking things from scratch.
Meilu Nolan:
 What program and year are you in? I’m in my first year in the Nutrition
and Dietetics program.
 What do you love most about CAFP? I love how all of the members are
very kind and supportive. They really make you feel welcomed and they
want you to get involved. I also love the wide variety of events they host!
 What is the weirdest thing you’ve ever eaten? When I was younger, my
family and I used to go to this Chinese buffet. They had frog legs there and I
used to eat them every time I went, thinking it was chicken shaped as frog
legs. Years later, my dad informed me that they were actually REAL frog
legs and I haven’t eaten them since.
 What is your favourite meal at the Mercato? I love the chickpea ragout
with rice and roasted vegetables.
Micah Ton:
 What program and year are you in? Food management (BMOS).
 What do you love most about CAFP? I love how passionate all the mem-
bers are about the food industry, as well as how involved they are in the
community & around the school!
 What do you want to be doing in 10 years? I am not quite sure, but work-
ing in the service industry, in marketing or for the government all seem like
good options.
 What is your favourite healthy snack? I love raw veggies and fresh fruit.

3. Issue No. 3 November 2015
3
A Message from National VP Student Development
Welcome to the new 2015 / 2016 year. I imagine it will be absolutely phenomenal.
This past summer I was reminded as to the value CAFP brings, not only to the professional
members, but to the students as well. I spoke with one of my colleagues, who is a member of
my Edmonton Branch. She had a huge dilemma. She was hiring for a position within Alberta
Health Services, and had two extremely strong candidates for the position. Education, work
experience, and even volunteerism were on par. It was a quandary indeed. The one point of dif-
ference, is that one of the candidates, Samantha Jones, was a CAFP student branch member at
the University of Guelph. When students are not sold on the benefits of membership, this story
should be told.
Samantha just recently attended our professional branch meeting, here in Edmonton, with her
hiring manger and mentor. She is working for Alberta Health Services in Hinton and Jasper,
here in Alberta. If you have never seen Jasper, I encourage you to Google it. Not only is
Samantha working for a very prestigious employer, doing what she loves and what she is
trained for, she does it among the majesty of the beautiful Rocky Mountains.
Now, please don’t get me wrong, I am not trying to “rub anyone’s nose in it”. I just wanted to
illustrate the power of affiliation and the power of connections. Those of you who are in your
last year, who have already experienced being a CAFP student member have met the profes-
sionals in your midst. Professionals that can act as mentors, and future employers. For those in
your first year, I encourage you to start making your connections today. Attend professional
branch events, volunteer for the various functions your branch conducts throughout the year,
and stand up and stand out to be seen. And don’t forget to market yourself at our Annual Con-
ference being held in Kananaskis, Alberta from May 11 to the 14th, 2016.
Aside from the generous bursaries and scholarships awarded every year through CAFP (check
our website), getting involved with your student branch, and participating in the events will
give you a leg up, once you graduate. You are a member of a long standing institution that is
focused on life-long learning, fellowship, and the
endless networking opportunities that will help you
be more successful than you can imagine.
I wish you a year filled with successes, a year filled
with fellowship, and a year filled with celebrations,
as you take the next step towards your future and
your personal growth.
Marc Haine
National VP Student Development

4. Issue No. 3 November 2015
4
Keeping Up with CAFP By: Yumeng Wu
Here is just a quick recap on how amazing CAFP’s events were last month:
CAFP & SHEA Meet & Greet 2015
CAFP combined with SHEA for this great opportunity to meet everyone. I was new to Brescia and abso-
lutely did not know anything about food professions until I walked into the auditorium. There were dis-
play boards all around the auditorium introducing committees, events and volunteer opportunities. I met
some lovely CAFP and SHEA executives and had a chance to talk to them in person which encouraged
me to get involved. The guest speaker gave a speech about her career and all of the kinds careers paths
available after graduation. I felt motivated and confident about my education after this meeting, and made
friends in different programs and years. It was a great night where I got to network with professionals and
had the chance to try out the best pizza in my life!
Fall Bake Sale
The Fall Bake Sale was a huge success! We had pumpkin pie,
apple cheesecake, granola bars, pumpkin spice cookies, pump-
kin muffins, baked apple roses and so on. They all sold out and
we were able to raise over $120 to sponsor students to attend
the CAFP National Conference in Kananaskis, Alberta.
CFE Credentials & CAFP Bursary Info Session
Dr. Garcia gave us a speech about CFE designation and the bursaries we can apply for as a CAFP mem-
ber. To get a CFE designation requires enough points from personal education, work, and contribution to
CAFP. It is hard to get a CFE designation, however, one can really stand out from his/her peers when ap-
plying to internships, grad schools and jobs if he/
she has a CEF designation. Start collecting points
today and keep all the documents for proof!
Other Fundraising Events
There was a loose-leaf steeped tea sample booth
from October 19 to October 23. There were 12 dif-
ferent kinds of tea that you could try. And on Octo-
ber 26, there is a tea party in the auditorium where you can try out all the teas and purchase them. 40% of
the sale goes to support students to attend the conference.
Nut butter sale started Wednesday, October 21 in library foyer. There is peanut butter and chocolate pea-
nut butter available for $5 each. I am a huge peanut butter fan and I absolute love the homemade ones
rather than manufactured ones.

5. Issue No. 3 November 2015
5
Food Exploring- Natto By: Wenyuan Xu
Have you ever seen “natto” on the menu when you go to your favorite Japanese restaurant? If you haven’t
tried it, you will be surprised with its unique flavor and sticky texture. “Natto” is one of the traditional and
popular Japanese dishes; it is fermented soybeans, which requires accurate temperature and humidity when
processing. It is often served with cooked rice, green onions, or cooked okra. Also, you can add mustard and
soy sauce to flavor it.
Natto is popular due to its nutritional value; it is a good source of high quality protein, vitamin K, iron and
Manganese.
So, how has natto been made?
In ancient time, raw soybeans were wrapped in straw (dried stalks of rice or wheat), and then boiled. Bacil-
lus natto, found naturally on straw, would help soybean ferment into natto. Today, raw soybeans are soaked
first, and then steamed. Steamed soybeans are then fermented with the bacterium Bacillus subtilis.
（image source from Google)
Tackling the Excuses By Jess Weeden
As university students we tend to drift away from healthy lifestyle choices and we excuse
it by saying, “I don’t have time.” We don’t have time for many reasons. We have over-scheduled
timetables which leaves us with little spare time. If it isn’t a three hour lecture, it’s going to a part
time job or a club meeting or even just loads of homework piling up. This cycle of being busy
and exhausted causes students to pick up fast food or ready-made foods and are inhaling them to
rush off to their next event.
When we introduce new lifestyle changes to achieve more balance in our life, we will be
able to have more time to make meals from scratch. Even things like making a large portion of a
healthy meal on Sunday night and then eating those left overs for the rest of the week can be
helpful. You want your nutritious diet to be adequate, moderate, balanced, and varied in order for
it to have the proper combination of energy and nutrients. When you have improved health it
equals more energy. More energy means not falling asleep in your 6:30pm lecture and allows
you to accomplish your work efficiently.

6. Issue No. 3 November 2015
6
Recipe Corner B y : J o y H u y n h
Midnight Cravings? Lord of the Fries suggests these Homemade Sweet Potato Fries! (simple and dorm
friendly)
Total Time: 40 minutes
What You Need:
-Ziploc Bag
-3 Medium Sweet Potatoes
-2 tbsp Olive Oil
-3 tsp Salt and Pepper
-Preferred Spice (I like basil!)
Instructions:
Preheat the oven to 425 ° F. Rinse and peel sweet potato. Cut into finger length, fry-shaped pieces.
Put the sweet potatoes, olive oil and spices into the Ziploc bag. Zip the bag and shake thoroughly, evenly
coating each and every fry.
On a non-stick baking sheet, pour the potatoes into a single layer formation.
How to Freeze your Own Berries
By: Madelyn Morgan
Raspberries, cherries, strawberries and blueberries are
not always in season. Freezing your berries can allow
you to enjoy them all year round!
Fresh, frozen, food retains more nutrients and vi-
tality than most other forms of preservation. This is also
a money saving technique because if you buy in bulk
while these berries are in season, you don’t have to pur-
chase them when they are expense.
Directions for Freezing and Eating Your Berries:
1) You can wash most berries with water. You must be careful with raspberries though
because they are very delicate.
2) Put washed berries into a colander to drain and then lay them out on a tray to dry.
3) Arrange the berries on a cookie sheet or any size baking tin. This should keep the
berries in their regular shape so they do not clump together.
4) Put the berries on the cookie sheet in the freezer.
5) When the berries are frozen, package them into sealed containers or freezer bags.
6) When you are ready to enjoy the berries, thaw them in the fridge for 10-12 hours
Frozen berries keep for many months!! (Image from Google Images)

7. Issue No. 3 November 2015
7
From Rags to Riches
I first joined CAFP as a First Year Representative. It was my first year living away
from home as a transfer student into the Honours Specialization in Food & Nutrition. After
completing my first degree I had taken a year off and being 5 years out of high school, was
lacking much of the knowledge required to complete my science-based courses. These fac-
tors, on top of many others, led to me struggling to keep my head above water most days.
However, I knew that I wanted to get involved and meet new people in a way that would in-
crease my experience in the field. Soon enough I found myself sending in a hopeful resume
to become the First Year Representative on the CAFP. Not a week later I received the news
that I received the position. Initially I was
nervous about the extra workload it would
entail, but as I settled in it became more of
a comfort in that I was surrounded by
amazing people with similar issues as my-
self. There were also those people who, de-
spite not experiencing the same struggles,
often shared helpful advice in order to
point me in the right direction. Like many
others, chemistry was a source of stress for
me, but I was lucky to have people to talk
to about it as they shared my frustrations or
gave me guidance. It became a great way
for me to clear my head and focus on
something other than how I much I loathed MOLES! Being a part of CAFP allowed me to
break out of my shell through class presentations and the monthly events that were held. I
was even able to stretch my own imagination and put ideas that I thought up into action with
encouragement from my peers. By the end of the school year, I had gained not only valuable
leadership experience, but also long-lasting friendships. To top it all off I was offered the po-
sition of Fundraiser Director for the 2015/16 school year, which I accepted and am excited to
get underway. The best part was how fulfilled I felt with what I had accomplished by being a
part of this association. Without CAFP, I would not have had as many networking opportuni-
ties or as many resources about how to get more involved. Even though it’s not easy being so
far from family, it was well worth the boost of confidence and skills that I have acquired.
If there was one piece of advice I left with the upcoming Brescia students of 2015 it
would be to get involved. In moments when you think you’re in over your head reach out to
those around you for help. Find yourself an appropriate outlet to relieve your stress such as
an activity and/or become a member of an organization. Remember: school does not have to
take over your life; it’s just a part of it. They say that stress often functions to reduce our con-
centration so take time to yourself so that you are always able to put maximal effort into eve-
rything you do. Becoming a part of CAFP may be a great way for you to do these things
while having fun in the process!
-Leanne Johnson

8. Issue No. 3 November 2015
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Inside the Industry with Amanda Hunt
I am sitting down with Sandra MacInnis. I want to thank you for agreeing to this. Let’s start with
what is your current title and a brief summary of your position:
Currently the regional sales manager for eastern Ontario with Rational Canada. As the kitchen operation
specialist, I combine my extensive knowledge of Foodservice operations with my consulting background
and assist my clients in meeting their kitchen challenges. As a company, Rational approaches these chal-
lenges with an equipment solution. My territory encompasses Cornwall to Peterborough.
Wow a large area. Where did you complete your education?
I graduated from Carleton University with a Bachelor of Arts degree.
Is this the field you imagined yourself working in from the start?
Not at all. Hospitality was a means to fund my education and I had envisioned a writing career. However, I
was drawn into this industry because of the passion and lust for life most chefs and hospitality professionals
have for our industry. I am a passionate advocate for the role food and the culture of good food plays in our
society and as a consultant was actually given the title of Food Evangelist.
What were some previous positions that you held that helped you get to where you are now?
My career started in fast food but expanded over the years to include a 12 year progressive career path with
Le Cordon Bleu. In this role I became much more attenuated to food quality, complexity and menu develop-
ment and design. I worked alongside some of the best chefs in the world and learned to love the classic
codified techniques of French culinary tradition.
A subsequent career as a consultant with Designed Food Systems opened my experience to literally hun-
dreds of different hospitality environments and led me to an appreciation for the role technology can play in
modern kitchens. Rational was a natural evolution from this position.
What do you love most about your job/or what is an interesting project you are involved with?
There are so many things that I love about this job and my industry in general. I have literally travelled
across Europe, North America and even to Central America as a result of my career path. Food is a cultural
echo and through exploring the varied food cultures of the world I have also been able to connect intimately
with the culture of every country I have visited. My projects have been varied and include implementing the
first marche style of restaurant in Santiago, converting the Foodservice delivery on parliament hill from a
traditional cook and hold environment to a modern modified cook/
chill delivery; working with the Canadian Navy to introduce combi
technology shipboard was a particularly rewarding experience.
How/When did you get involved with CAFP?
I joined CAFP after being asked to speak at a professional devel-
opment meeting. I connected with the people in the association and
maintained a membership since 2009. I have served on the execu-
tive leading the PD program for the last three years including as-
sisting with the 2013 conference in Ottawa.
Do you have any words of wisdom for Brescia students?
Your career opportunities are hugely impacted by your profes-
sional network. Find ways to connect with your peers and look to
them for mentoring. Be open to everything our industry has to of-
fer and realize that there are literally thousands of opportunities to
explore your industry. Be passionate, be generous and be ready to
give a hand up; karma rewards positive actions!
You are so inspiring. Thank you again. I wish you continued success.

9. Issue No. 3 November 2015
9
Helpful Tips: Brain Foods for Midterms
By: Tegwyn Mosher
It’s inevitable. The homework is piling up, the hours spent at the library seem endless, and the self-
doubt won’t give in. The rainbows and butterflies of the early-in-the-semester days are gone, and
here lie the all-nighters, midterms and group projects. Although we have no control over the im-
mense work load, we do have control over the type of students we wish to be. The greatest way to
improve our studious ways is through our reliable friend, food. Kelly Magowan, a Register Dietitian
from Chapel Hill, NC, USA researched and cultivated a list of certain foods that actually improve
our brain function. That being said, put down
those sour keys and all-dressed chips, and take
note of these study snacks that will actually im-
prove your study habits!
Walnuts: Despite the fact that you may be a
noisy-neighbor to the person in the cubi-
cle-desk beside you with your chewing,
walnuts are very beneficial to your brain.
They are packed with omega 3 fatty ac-
ids, which have been shown to improve
brain function and development! Maybe
if you explain the benefits and offer the
person beside you some, they’ll be able
to look past the noise.
Berries: Another easy to pack and even easier to enjoy study snack! Berries are full of vitamin
C and antioxidants which help to improve memory and enhance brain performance. Aside
from the random seed getting stuck in your teeth (hopefully you have a trustworthy study
buddy that will inform you of this before you walk around with it all day) these brain-foods
make us want to eat it constantly!
Leafy Vegetables: The base components of all the wonderful salads we thoroughly enjoy to
snack on are filled with vitamins B12 and B6 and folic acid. And aside from being incredibly
delicious they are also known to support memory function.
Eggs: Now that you’ve got salads on your brain, what better thing to add to your salad then a
nutritious hard boiled egg? Eggs are packed with vitamin B12 and lecithin, both of these will
help fight the degeneration of the brain. That in the combination of all the benefits of leafy
greens, double whammy!
Dark Chocolate and Coffee: I’m a firm believer in saving the best for last. The caffeine in dark
chocolate and coffee leads to increase blood flow to brain, which enhances an individual’s
focus and attention and also increases mental activity. Incorporating these sweet treats into
your study regime will make the absence of those sour keys a little easier to handle!
Although these brain-improving foods can’t take away the stress that this time of year brings, they
can help make those study sessions a little more beneficial. And everyone knows, that with benefi-
cial study sessions, improvements in grades aren’t far behind! Good luck!

10. Issue No. 3 November 2015
10
Thank you to all of our new Newsletter Committee members whose
work is spread throughout this newsletter! Look forward to new
columns from these members and a new design for the newsletter
soon!
Sugar and Spice and Everything Nice By Maja Williams
Nowadays, it is so easy to get addicted to sugar. It is in a LOT of foods that we might be using and eating
daily. It is in the obvious -chocolates, cakes, and candies. It is also in the not so easily hidden food items,
such us, ketchup, bbq sauce, pasta sauce, crackers, microwavable fast food dinners, cereals and etc. So,
what is sugar?
Sugar is a general term for all monosaccharides and disaccharides. It occurs naturally in foods such as fruits
and vegetables as glucose, fructose and sucrose. Also, it is present in milk products as lactose. In honey, it
is in the form of fructose. Regular table sugar is in the form of sucrose and typically comes from sugar
canes. Table sugar and high corn fructose syrup are added to foods not only for sweetness, but also for food
preservation (think jams and jellies) and as bread and dough tenderizer. All these sugars are broken down to
monosaccharides, which are glucose, fructose and galactose. From there, body uses glucose as the main fuel
for various energy needs. So in the essence, it doesn’t matter if you are using regular sugar, brown sugar or
honey, as sugar metabolism is the same. Scientifically, there seems to be not much difference between these
sugars apart from the preference in taste. The problem with overconsumption of table sugar and high fruc-
tose corn syrup is that they rapidly raise blood glucose levels and then these levels crash very low, leaving
us hungry and nutrient deprived. Typically, junky food snacks, cookies and cakes have very little fibre, thus
rapidly raising blood glucose. The key is eating whole foods; even though fruits, vegetables, and whole
grains have glucose and fructose, they also carry fibre. This helps keep blood glucose levels relatively sta-
ble and prevents sugar or glucose crash. So, when you have an occasional “sugar, spice and everything
nice” – eat it in moderation. (Images from Google)
Images from Google

11. Issue No. 3 November 2015
11
Events in November! By Aja Gyimah
AboutCAFP
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 stu-
dents follow their goals in culinary, supervisory, hospitality, mana-
gerial, 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?
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!
Contact us at: brescianews@gmail.com
Upcoming events this month that you don’t want to
miss!
-Food Industry Professional, Jayne Crooke comes to
Brescia to talk about how he entered the profession.
Join us on November 25th to listen to his fascinating
journey!
-If you’re looking for a sweet volunteer opportunity,
we still need some spots filled for the VON Trivia
Night at the London Convention on November 6th!
Volunteers will help out with clean up, and the silent
auction that will be going on during the event.
-Starting October 21st, the CAFP will be selling our
own homemade peanut butter and chocolate peanut
butter, bi-weekly, in the St. James Library Foyer.
Come by and try some of these delicious goodies!
Did you miss an issue? Check out all of our past newsletters at:
http://brescia.uwo.ca/academics/undergraduate-programs/foods-and-nutrition/cafp-newsletter/
Thank you to this month’s contributors
Yumeng Wu Jess Weeden Joy Huynh Aja Gyimah
Wenyuan Xu Maja Williams
Leanne Johnson Madelyn Morgan Amanda Hunt Tegwyn Mosher