When we first heard about Canada’s Table, we immediately thought: A four-course 1000-person dinner served by 20 of Canada’s top chefs – That’s what Hyre was created for!
Orchestrating an event such as Canada’s Table would leave many in fear of underperforming (understandably). Planning, organizing, and masterfully delivering a unique experience for an event of this magnitude is anything but simple. Many of Ottawa’s best caterers and restaurants stepped up to the plate to help out. Ten top local chefs partnered with ten top chefs from five regions across Canada. And these chefs, in collaboration with Restaurateur Stephen Beckta and Chef Mike Moffatt of Beckta, Play and Gezellig restaurants, along with Sheila Whyte of Thyme & Again Catering, successfully brought an exquisite taste to Ottawa on Sunday, August 27th, 2017.
Becoming a part of event history in the making with Canada’s Table
For an event of this magnitude, collaboration is the only route to success to ensure that guests are left speechless. These contributors made history.
And who wouldn’t want to be part of history? Thus, when we at Hyre received a request by one of our long-lasting clients, Thyme & Again Catering, to assist in staffing a portion of Canada’s Table, we were ecstatic!
Our take on event planning
As always, it is our mission that every event is a memorable one. Hyre’s staff, in collaboration with the many staff provided by Ottawa’s best restaurants and caterers, wanted to deliver this once in a lifetime experience in style. With these amazing waitstaff on the front lines, this monumental event went off without a hitch.
“Everything went great at the Canada’s Table Event. We had an amazing experience!”
– Michael Elkin, Thyme & Again (Hyre Event Organizer)
Sharing impressions and unforgettable experiences
Now an important note about the backbone of our industry – the amazing event staff! It’s impossible for an event to be well executed without the work of these amazing staff! And what did they think of the grand event? Our longtime staff partner Stephanie Wise, who worked at Canada’s Table, wanted to share her thoughts:
“Canada’s Table was phenomenally organized with many staff, volunteers and logistics. It went off seamlessly, we worked hard and in sync, we had fun and all of the guests gave us amazing feedback!”
– Stephanie Wise (Hyre Staff Partner)
And what about the guest experience? Our staff partners’ motto is that ‘guests must not only be satisfied with the service they receive but also have their expectations exceeded’. Luc Parisien had the pleasure of working closely with the guests at Canada’s Table and shared this with us:
“Canada’s Table was a massive operation that was executed beautifully. Every guest I spoke to commented on how delicious the food was and how well they were being taken care of!”
– Luc Parisien (Hyre Staff Partner)
DAVID KAWAI / POSTMEDIA
And that’s why we do what we do. That’s why we empower our Hyre clients and our Hyre staff partners to aim for the best. We cannot settle for less. That’s why we created Hyre.
Thank you for letting us help out!
Great People. Great Events.
The Chefs of Canada’s Table:
Chris Deraiche | Wellington Gastropub
Joe Thottungal | Coconut Lagoon
Jordan Holley | Riviera
Jon Svazas | Fauna & Bar Laurel
Marc Doiron | Town & Citizen
Marc Lepine | Atelier
Michael Blackie | NeXT
Ross Fraser | Fraser Cafe & The Rowan
Tim Stock | Play food & wine
Yannick Anton | Le Cordon Bleu
Normand Laprise | Toqué! & Brasserie T!, Montreal, QC
Dale Mackay | Ayden Kitchen and Bar & Little Grouse on the Prairie, Saskatoon, SK
Vikram Vij | Vij’s Group, Vancouver, BC
Melissa Craig | Bearfoot Bistro, Whistler BC
Matthew Krizan | Mateus Bistro, Mahone Bay, NS
Daniel Vézina | Laurie Raphaël, Québec & Montréal, QC
Paul Rogalski | Rouge, Calgary, AB
Scott Vivian |Beast Restaurant, Toronto, ON
Carolyn Reid |Scaramouche, Toronto, ON
Todd Perrin |Mallard Cottage, Quidi Vidi, NL