1. Issue No. 2 October 2015
MISE EN PLACE
In This Issue
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“Mise en PlaceMise en PlaceMise en PlaceMise en Place” is a French
phrase used to describe the
organization and preparation of
ingredients that takes place before
a meal is cooked.
1
Mise en PlaceMise en PlaceMise en PlaceMise en PlaceMise en PlaceMise en PlaceMise en PlaceMise en PlaceA MESSAGE FROM THE PRESIDENT
Hello everyone,
This semester has got off to a great start.
Club’s week was a resounding success. The goal
of this team is to offer as many opportunities to
our members that there is something for everyone. This team has been busy
planning. Our first event will be the Annual Meet and Greet on September
29th
at 6pm in the Auditorium. We have a fabulous speaker with Grace Steven-
son. This is also an opportunity for students to mingle with professionals from
the London CAFP Professional branch. Beyond networking it does not hurt that
there is free pizza. I am looking forward to a night to relax and mingle.
We have many exclusive volunteering opportunities already lined up
for members to take advantage of. I have been asked so many questions about
how members can get involved. Throughout the year we may have some that
require an ongoing commitment but we will also have many that are a one-time
event. This is in part because we know how crazy scheduling can be as you bal-
ance your time. There is no need to worry about how you will get there or navi-
gate the application process. We have our community director who will walk
you through the process and make sure you get there. If something sounds inter-
esting to you, please do not hesitate to contact us for more information.
There will be many chances to socialize. October starts with a CFE and
$1000 Bursary information session with Dr. Garcia. Members can attend the
session on October 8th
at 7pm in room 19. This event is free for members and
$2 for non-members. For anyone who has not yet signed up you can pay your
$30 membership fee on this night. We have a bake sale planned and later in the
month the launch of the steeped tea fundraiser. All funds raised are going to-
wards sponsoring members to attend the national confer-
ence in Alberta next year. Check out the Delta Spa and
Resort in Kanasaskis.
Conference is an amazing chance to mingle with
food industry professionals and attend many educational
sessions. The food is amazing and the friendships
formed are invaluable.
For any upper year students who are interested in preparing the nutri-
tional facts for The Spoke and The Wave we will be continuing with the Food
Indicators project this year.
continued page 2
pg 2: Canning 101
pg 3: War Obesity & Diabetes
pg 4: Healthy School Snacks/
Lunches … Momentum Pro-
gram
pg 5: Inside the Industry
pg 6: Coconut Oil ... Lemon
Honey Water
pg 7: Pumpkin Spice & Every-
thing Nice

2. Issue No. 2 October 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
Hilary Rock
Emma Hunt
Treasurer
Rebecca Lewis
Community Directors
Heather MacAulay
Fourth Year
Representatives
Rebecca Koczi
Third Year
Representative
Sarah Clark
Cindy Ye
Second Year
Representatives
Samantha Thompson
Sarah Rogers
Jessica Weeden
This executive team is working hard and I cannot thank them enough for their efforts.
To everyone who has already signed up it is my hope that you will come out and get
the most out of your membership.
Good luck to everyone on a successful year.
Amanda Hunt
CAFP Brescia President 2015/16
Back to the Basics - Canning 101 By: Leanne Johnson
ideal for me to ensure that none of it went to waste, so canning would be a skill that I
would want to develop as a solution. I was able to find courses that had been available
in prior years through the Health Unit in my hometown that were free of charge. It
was a great experience being taught by someone with a lifetime of knowledge who
supplied us with additional tips and facts during the entire process. For those of you
that do not have access to these types of programs, reach out to a family or friend to
see if you can join them while they are undergoing a typical canning day or week. I
say this because I found that hands-on experience made it easier to catch on to rather
than just watching did for me. Following this course I went to my friend's Nona's
house for a night of canning so that I could drill the steps into my head for when I did
it on my own. For beginners like me, here is my advice for making your brine for
pickling:
• Remember the number 13 if you do not have a recipe to look at for a
large batch
• This means 13 cups of water, 3 cups of vinegar and 1 cup of salt
• It is very important that you have the proper water, vinegar, and salt ra-
tio in order to properly preserve your food without it going rotten
• Check out Pinterest for great ideas on recipes for different veggies
• Save your empty Classico jars & lids because their lids are the most
ideal for canning purposes
• This is due to their waxed edges which is not very common
nowadays
• Once you’re ready to pour the brine into the jars, be ready to seal them
immediately – it’s important you work fast at this point so that they seal
properly
This past summer I decided to
learn how to pickle and make jams.
I had originally wanted to build a
food garden, but lack of time made
it too difficult of a task to under-
take, which is why canning be-
came the next best thing for me. I
knew that in the future, if I were to
create a food garden, it would be
continued page 3

3. Issue No. 2 October 2015
3
• When working with vegetables, if you notice something isn’t sealed properly, toss it – botulism
is not a joking matter
• If you have leftover brine, don’t waste it! Pour the remain-
ing liquid into a jar and seal it for next time.
• Cut your veggies to just below the neck of your jar so that
you can fit more in
• Use one as a template so that it’s easier for you to
make them all the same size
As for jam, here are some quick and easy tips to help first-timers
along the way:
• If you buy the Certo brand pectin it will come with the necessary cooking ingredients and instruc-
tions to make perfect jam
• Disregarding these instructions often leads to a jam gone wrong – trust me, I’ve done it!
• It is important to peel the fruit before processing it so that your jam reaches the appropriate consis-
tency
• Don’t be afraid to leave chunks of fruit in your mixture – it creates a fresher, more appealing look
to the end product
• If you find that you’re just short of the amount of fruit you need for the recipe, add a little bit of
water to top it off
• Mark down what kind of jam you’ve made on each label since it is difficult to tell the different
kinds apart
I hope that this information helps you in your current or future canning endeavours as I know it helped me.
Make sure to add labels to your jars so that you know when they’re good to use and/or when you made them.
Next summer my goal will be to commit to growing a food garden so that I am able to can only fresh vegeta-
bles and fruit, but until then I’ll be mastering the art of canning.
Why We are Not Winning the War on Obesity and Diabetes
By: Madelyn Marie Morgan
Many countries’ rates in the world are on the rise for diabetes and obesity. Diabetes has risen
about 60% and obesity stats indicate a 64% prevalence rate. Some common themes
as to why we are not winning the obesity and diabetes war are as follows:
1) Far too long waiting lists to see an expert
2) Busy and hectic lifestyles without any time to focus on our health
3) Loss of motivation
4) Limited understanding of information being provided by medical experts.
With today’s technology we should be able to provide support for long-term health changes. Behavioural and
lifestyle changes need proper guidance in order to end the increasing rates of obesity and diabetes.
Ever heard of bananas being touted as nature's energy bar? Turns out, a cup of cooked
pumpkin has more of the refuelling nutrient potassium with 564 milligrams to a
banana’s 422. A little extra potassium helps restore the body's balance of electrolytes
after a heavy workout and keeps muscles functioning at their best.

4. Issue No. 2 October 2015
4
Healthy School Snacks and Lunches
By: Maja Williams
As university students, we spend long hours at school, going to classes,
meeting for group projects and volunteering for various clubs. Spend-
ing all day at school can leave us hungry and nutrition deprived if we
are not well prepared. The key is to plan and make healthy snacks well
in advance. That way if there are not enough ingredients in our pantry,
we have enough time to go shopping. Healthy snacks do not have to be
boring, expensive and hard to make; mixtures of different textures, colours and flavours is always appealing.
Healthy snacks usually should contain protein and carbohydrates. This way we will feel full for a longer
amount of time. Here are some great ideas that will leave you feeling happy and satisfied:
• Hard-boiled eggs with chopped up raw veggies, pitas and hummus.
• Small Greek yogurt container mixed with 1/2cup rolled oats, 2tbsp
chia seeds and a few berries transferred into a mason jar.
• Any nut butter spread on whole-wheat bread with sliced bananas.
• Homemade quesadilla with leftover chicken on tortilla bread, sprin-
kled with cheese and any chopped veggies.
• Pasta Salad: Any cooked pasta mixed with cherry tomatoes, chopped
cucumber and peppers, a can of any beans, and sprinkled with fresh or
dried herbs and your favourite vinaigrette.
• Quinoa salad: Cooked quinoa, feta cheese, chopped cooked green
beans, cherry tomatoes, dry basil with olive oil and lemon juice.
• Mixed nuts with dried raisins and apricots, Cheerio’s
and popcorn.
• Rice cakes spread with any nut butter and a piece of
fruit on the side.
• Homemade muffins and homemade granola bars.
I have been volunteering in Sarnia, Ontario for the Momentum Program. This is a program that works with
children ages two to eighteen that are in the 99th
percentile for their gender, height, and weight according to the
World Health Organization. Our goal is to change the family’s eating behaviours, promote physical activity,
and encourage regular sleeping patterns. The team consists of a Nurse Practitioner, a Social Worker, and a
Dietitian. The Nurse Practitioner goes over the notes that the doctor who referred them left, as well as any
blood work that has been done. The Social Worker addresses any mental health issues that have come up, as
there are many children that are bullied and their mental health is suffering because of it. The program begins
with an initial weight loss plan, after the weight is lost then they move into less frequent visits in order to keep
in contact and address any challenges along the way. These check-in appointments continue until the child
reaches the age of 18 to ensure that they will have a healthy adult life. My position as a volunteer has been to
make a menu of healthier options at fast food and sit down restaurants. Our goal is to make healthy eating eas-
ier than what they were doing before so that they will continue making these changes to lead a healthier life-
style. There are only a few of these programs across Ontario and there should be more as the rate of childhood
obesity is rising. I hope that knowledge of this program will peak the interest of other prospective nurse practi-
tioners, social workers, and dietitians to help families be healthier.
Momentum Program
By: Theresa Handrigan

5. Issue No. 2 October 2015
5
Inside the Industry with Amanda Hunt
I am sitting down to talk with Carol Schell, CFE level #5 and
President of Carol Schell Consulting Inc. She is a past president
and current proud member of CAFP.
What is your current title and a brief summary of your posi-
tion: I am currently employed, on a part time basis, as the Co-
ordinator of the Nutrition Management Program at Correctional
Services Canada and am also a food services consultant.
Where did you complete your education: I am a graduate of
Mount Saint Vincent University, Halifax NS (BSc(Home Econom-
ics)), the Health Sciences Centre (Dietetic Internship in Food Ser-
vices Adminstration), Winnipeg MB and the Royal Military Col-
lege of Canada (Master of Defence Studies).
Is this the field you imagined yourself working in from the start: From the time I was in grade 8 or 9 I was
always interested in food, mainly from the food preparation perspective. When it came time to graduate from
high school, the only university program was in Nutrition so I enrolled in that program. My dietetic internship
allowed me to specialize in Food Services Administration, which is my passion - figuring out how to make a
food services organization work efficiently and effectively while serving top quality food.
What were some previous positions that you held that helped you get to where you are now: For 33 years,
I was a member of the Canadian Armed Forces serving in Canada and abroad. It was an incredible opportu-
nity. That experience exposed me to people from all walks of life in all sort of situations, both good and bad.
What do you love most about your job/or what is an interesting project you are involved with: Hands
down it is the remarkable dedicated "foodies" that I work with. People working in Food Services are special in
all the best of ways. Each person whether it is a pot washer or the Executive chef is integral to the success of
an operation. If someone doesn't care about what they're doing, they don't last long...or should find other em-
ployment.
How/When did you get involved with CAFP: 22 years ago, my boss, who was a long time member, sug-
gested I go to a meeting with her. I enjoyed the camaraderie and related so well to all the like-minded people, I
have been "hooked" ever since.
Do you have any words of wisdom for Brescia students: Sometimes the traditional path after a degree isn't
an option. Don't despair. Follow your passions. Take the road less
travelled. If one door closes, another will open. Walk through it and
follow your dreams. As I write these words, I think of Jessie Jolly-
more who epitomizes what a community nutritionist should be do-
ing. (Have not heard of the amazing work that Jessie is doing??
Check out Hope Blooms)
Cheers and have a great school year. See you in Kananaskis at the next National Conference.
Thank you so much Carol for agreeing to do this.

6. Issue No. 2 October 2015
6
Coconut Oil By: Jessica Weeden
How would you like to support digestive and immune
functions and moisturize your skin with the same product?
It’s possible and it’s called coconut oil. It is the latest
“superfood” and possibly one of the most healthful fats
available in its original whole state. It has received a bad
reputation for containing a high amount of saturated fat, though research has shown that in
fact it raises your HDL (“good”) cholesterol levels significantly more than your LDL (“bad”)
cholesterol levels.
Coconut oil is often used for baking, cooking, and sautéing since it can tolerate high
temperatures. It can also be used as an excellent moisturizing agent for your skin. It leaves
the skin feeling smooth and supple and can treat dry, itchy skin and cracked hands. More re-
search needs to be done on it before it can be labelled as a so-called cure-all food.
Lemon Honey Water By: Cindy Ye
Most people like to start their mornings with a cup of coffee, tea, OJ
or milk. They are easy and conventional morning beverages, but why
not try a nice cup of warm lemon honey water. It tastes like lemonade
but is much healthier, very yummy and great for
you! Lemons are fantastic super foods that have
amazing health benefits when consumed properly
and regularly. Lemons are high in vitamin C,
which helps boost your immune system and acts
as a cleanser that aids your body in fat loss. Additionally, when consumed in the
morning on an empty stomach, it could give your metabolism a boost and in-
crease your digestive enzymes to better digest the foods you will eat later in the
day. Along with a natural sweetener like honey, which is
gently nourishing and antibacterial, lemon with honey cre-
ates a very tasty drink.
To make a cup of lemon honey water, you will need just the 3 ingredients
(lemon, honey & water): 1 teaspoon of fresh lemon juice, 1 teaspoon of natu-
ral honey and about 1 cup of hot water. Depending on your taste, the amount
of lemon juice, honey and water could be adjusted. However, do be careful not
to make your drink with too much lemon juice because extra acid could not only make it extremely
sour, but your stomach will definitely not be very pleasant afterwards as
well. It is a simple drink with loads of health promoting benefits when
consumed regularly; especially on an empty stomach to better detox your
system of toxins or junk and boost your digestive system altogether.
Start your day right with some lemon honey water tomorrow and
make your mornings a bit brighter and energized!

7. Issue No. 2 October 2015
7
As the days get darker and colder, the scents of fall
come alive….alive with the scent of PUMPKIN SPICE
LATTES! What if I could tell you that you could
transform this fall coffee-house favourite into a CAKE
that can be baked right in your microwave in just two
minutes!! The recipe was found on the Betty Crocker
website. It’s quick, easy, and delicious!
The ingredients you will need to make two delicious
servings of Pumpkin Spice Mug Cake are:
• 2 tablespoons butter, melted and cooled
• 1egg
• 3 tablespoons brewed espresso coffee or very strong coffee, room temperature
• 1 tablespoon canned pumpkin (not pumpkin pie mix)
• 1/4 cup sugar
• 1/3 cup Original Bisquick™ mix
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt
• Whipped cream, for serving
• Ground cinnamon, for serving
The directions are as followed:
1. In small bowl (or use one of the mugs to create less clean up), beat melted butter, egg, espresso and
pumpkin with whisk. Add the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated;
batter may be lumpy.
2. Divide batter between 2 microwavable mugs. Microwave uncovered on High for 2 minutes. Cool a few
minutes before serving.
3. Top with whipped cream and a sprinkle of cinnamon. Voilà! Now you can impress all your guest in no
time...literally!
To make your own pumpkin pie
spice mix: 3 tablespoons of ground
cinnamon, 2 teaspoons ground nut-
meg, 1 1/2 teaspoons allspice and 1
1/2 teaspoons ground cloves. Store
in airtight container in pantry for up
to several months.
By:Hilary Rock
Like what you see? Want to be part of the team?
This year we are creating a newsletter committee and we want you to be a part
of this amazing experience! If being part of the newsletter committee interests
you please contact us at brescianews@gmail.com for more information.

8. Issue No. 2 October 2015
8
U n P e t i t F o u r About CAFP
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 Foodser-
vice Executive (CFE) Program. CAFP is a fun and dynamic associa-
tion 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 news-
letter committee! If you contribute 3 or more articles throughout
the year, you will receive a certificate from the newsletter com-
mittee. We look forward to hearing from you!
Contact us at: brescianews@gmail.com
Un Petit Four is a small confection or dessert served at the end of a meal. Each
month, this section will feature some form of fun food-related trivia.
Did you miss an issue? Check out all of our past newsletters at:
http://www.cafp.com/News/newsBranch/index.asp under London’s Brescia University College Branch
Thank you to this month’s contributors!Thank you to this month’s contributors!Thank you to this month’s contributors!Thank you to this month’s contributors!
Leanne Johnson Madelyn Marie Morgan Maja Williams Hilary Rock
Theresa Handrigan Amanda Hunt Jessica Weeden Cindy Ye
• Pumpkins originated in Central America.
• Pumpkins are fruit! Pumpkins belong to the Cucur-
bitacae family, as are melons and cucumbers.
• Pumpkin’s are fruit since they have seeds. Each
pumpkin has approximately 500 seeds.
• The name "pumpkin" stems from the Greek word
"pepon," which translates to large melon.
• A 2,145-pound pumpkin from Illinois has recently
broken the record for North America's largest
pumpkin Sept 22, 2015 and the world's second-
largest pumpkin, according to officials. The pump-
kin was a few hundred pounds shy of the current
world record holder, a 2,323 pound pumpkin from
Switzerland weighed last year.
We hope you
have a fun and
spooky
October!
We hope you
have a fun and
spooky
October!