CHRISTINE COUVELIER
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How I Work
Bio
Case Studies
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Blog Posts
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Experience

Culinary Concierge

President・ 2008 - Present

  • To share my passion for food, I inspire my clients to create on-trend, on-time, great-tasting food. Always looking to the future when I present my Trend Watch Report looking at emerging, developing and existing trends. Focus on the need to address food waste, sustainability & circular economy solutions. Taste! Taste! Taste!

The Marketing Chefs

Co-CEO ・ Aug 2023 - Present

  • A one-of-a-kind Start-Up Stronger on-line program for food companies to guide you through concept to commercialization successfully, while learning from industry experts. Topics include, how to assess market opportunities, pitch retailers & investors, while spearheading the next food movement.

Trendi

President ・ 2022 - 2023

  • Together with the incredible team at Trendi, we are striving forward with innovations that will create a sustainable and equitable food system. We are stopping food waste at the source, by rescuing, upcycling and processing & innovating with misfit fruits and vegetables.

Chief Culinary Innovation Officer ・ 2021 - 2022

  • At Trendi, the goal is to focus on food waste & misfit fruits and vegetables. As Chief Culinary Innovation Officer, I look at What’s Possible ~ how to provide solutions for farmers, manufacturers and ultimately consumers, while focusing on innovation and taste! I have begun a Food Waste Challenge with culinary students across North America and have engaged the culinary industry in a Trendi Roundtable to ensure collaboration.

Teach, Taste, Learn

Co-Founder ・ 2019 - 2021

  • Providing leadership training for chefs who are culinary teachers

Canadian Centre of Seafood Excellence & Innovation

Development Consultant・ Canada 2018 - 2021

  • Developing Canada's foremost centre for seafood innovation, value added product development, sustainability, and marketing/branding. With two CFIA test plants, a full innovation centre and culinary lab, amphitheatre, seafood library, teaching kitchens, dorms and more. Two restaurants and a hotel will round out the development slated for 2022.

Pacific Institute of Culinary Arts

Executive Director, Culinary, Industry & Corporate Growth・ 2019 · Less than a year

  • Conducting an in-depth audit/report card, that led to implementing a future-focused mandate to ensure relevant leadership & inspiration to the faculty, student body & operations.
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