Pomegranate or Blueberry? Pulled Pork or Brisket? Hummus or Salsa? … What are the next tastes & trends that will be showing up on innovative menus or gourmet retail shelves?
Christine Couvelier, Global Culinary Trendologist is teaming up with Nin Rai, President / Owner, Truffles Fine Foods Catering & Kitchens  and Executive Chef, Dave Bell at this year’s GMID to bring you some of the latest trends on taste, menu innovation, presentation and the future of the food and beverage world.

This presentation will give a glimpse into the future of the food and beverage world ~ Stay ahead of your competition & get tips of how to plan great events where your guests will be talking about the fabulous food & use these tastes & tips to plan for success.

Christine Couvelier is passionate about food. As a Global Culinary Trendologist, an Executive Chef and a Culinary Executive; it is her job to find out what consumers are going to like even before they have tasted it! 
Christine is the president of Culinary Concierge, where she shares her Trend Watch Report with clients to create on-trend, on-time, great-tasting food products, menu items and great events. 
This presentation will give a glimpse into the future of the food and beverage world ~ Stay ahead of your competition & get tips of how to plan great events where your guests will be talking about the fabulous food & use these tastes & tips to plan for success.
Click here to read Christine's full bio.



Nin Rai  - President/Owner, Truffles Fine Foods Catering + Kitchens
Born and raised on Vancouver Island, Nin attended culinary school while working at Earls where he worked his way up through the ranks from dishwasher to chef.
Nin’s passion for the culinary world inspired him to work as a chef for well over fifteen years building his career with experience garnered at various locations throughout the island, Lower Mainland and abroad.   His experience as Chef at the Oak Bay Marina Restaurant, Fairmont Chateau Whistler, Fairmont Airport as well as stints at Chef Bernard’s Ciao Thyme Bistro and West restaurant helped him develop his sense of culinary creativity.  Shortly thereafter, Nin left Canada to work in Europe, heading to Moulin de Loumarin in France to further grow his skills.
Click here to read Nin's full bio.


David Bell – Executive Chef, Truffles Fine Foods Catering + Kitchens
As a classically trained chef, David Bell brings with him more than twenty-two years of experience.  As the recently appointed Executive Chef at Truffles Fine Foods, Chef Bell brings with him a well-developed culinary credence.
 Born and raised in Vancouver, David graduated from the Du Brulle French Culinary Institution Program before starting his career with an apprenticeship at Fairmont Chateau Whistler.  Dave continued his career with 5 star hotels such as Chateau Vaudreuil in Montreal and the L’Hermitage Hotel.
Prior to joining the Truffles team, Chef David not only ran his own bistro and catering company, but also worked at several well-loved Vancouver institutions: Umberto’s Menghi’s Il Giardino and Al Porto Ristorante. 
Click here to read David's full bio. 

When? Thursday, April 12, 2018, 8:00am-11:30am
Where?Anvil Centre, New Westminster
777 Columbia St, New Westminster, BC V3M 1B6
Click here for map
Registration, Networking & Light Refreshments: 8:00am 
Start of Program: 8:30am
Speaker: 9:00am
Brunch: 10:00am
This event is being live streamed! 

Registration Fees* 
MPI Members $45    
Non-Members $65
MPI Student Members $40