{"id":27802,"date":"2017-12-12T11:18:54","date_gmt":"2017-12-12T16:18:54","guid":{"rendered":"https:\/\/gfs.ca\/ideas\/women-in-foodservice\/"},"modified":"2025-07-01T13:41:11","modified_gmt":"2025-07-01T17:41:11","slug":"women-in-foodservice","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/women-in-foodservice\/","title":{"rendered":"Women In Foodservice"},"content":{"rendered":"<h2>Chef Jane Crawford &#8211; Hopyard &amp; Sugar Skull Cantina<\/h2>\n<p class=\"text-align-center\"><a href=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Jane_Crawford_-Hopyard_Sugar_Skull_Cantina-1_0.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-28122 alignnone\" src=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Jane_Crawford_-Hopyard_Sugar_Skull_Cantina-1_0-300x201.jpeg\" alt=\"\" width=\"300\" height=\"201\" srcset=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Jane_Crawford_-Hopyard_Sugar_Skull_Cantina-1_0-300x201.jpeg 300w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Jane_Crawford_-Hopyard_Sugar_Skull_Cantina-1_0-18x12.jpeg 18w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Jane_Crawford_-Hopyard_Sugar_Skull_Cantina-1_0.jpeg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Chef Jane Crawford du Hopyard &amp; Sugar Skull Cantina sur l\u2019importance d\u2019aimer son travail: \"J\u2019ai travaill\u00e9 dans un restaurant d\u2019entreprise et j\u2019\u00e9tais d\u00e9courag\u00e9e. Lorsque nous avons ouvert Hopyard, il \u00e9tait essentiel pour moi de ne pas perdre de vue notre mission. Oui, c\u2019est une entreprise, mais nous sommes aussi l\u00e0 pour avoir du plaisir.\"<\/p>\n<h2>L\u00e9t\u00e9cia Boss\u00e9 &#8211; La Griffe<\/h2>\n<p class=\"text-align-center\"><a href=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Letecia_Bosse_1_0-1.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-28124 alignnone\" src=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Letecia_Bosse_1_0-1-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Letecia_Bosse_1_0-1-300x200.jpg 300w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Letecia_Bosse_1_0-1-18x12.jpg 18w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Letecia_Bosse_1_0-1.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>\u2018\u2019La gastronomie a sa place! Les gens de T\u00e9miscouata me demandent de revenir dans la r\u00e9gion. Ils aiment manger des plats gastronomiques, mais dans une ambiance tr\u00e8s conviviale et familiale. Maintenant les gens de Rivi\u00e8re-du-Loup ont appris \u00e0 conna\u00eetre, \u00e0 go\u00fbter et \u00e0 appr\u00e9cier ma cuisine!\u2019\u2019<br \/>\n-Chef L\u00e9t\u00e9cia Boss\u00e9 de La salle \u00e0 manger La Griffe, pour avoir prouv\u00e9 que la cuisine en r\u00e9gion \u00e9voluait au m\u00eame rythme que dans les grandes villes.<\/p>\n<h2>Lyne Blackburn &#8211; La B\u00eate Bar Steakhouse<\/h2>\n<p><a href=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Lyne_Blackburn-1.jpg\"><img decoding=\"async\" class=\"alignnone size-medium wp-image-28125\" src=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Lyne_Blackburn-1-300x208.jpg\" alt=\"\" width=\"300\" height=\"208\" srcset=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Lyne_Blackburn-1-300x208.jpg 300w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Lyne_Blackburn-1-18x12.jpg 18w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Lyne_Blackburn-1.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p class=\"text-align-center\">\n<p>\u2018\u2019My greatest success is taking up the challenge and making La B\u00eate a high-end restaurant in the Quebec City area market, against all odds. Today, I continually receive compliments on our business. We have diversified our offer after 3 years of existence, and we were able to deliver our message to the population and our image is recognized as a high-quality\u00a0business.\u2019\u2019<br \/>\n-La co-propri\u00e9taire Lyne Blackburn de La B\u00eate Bar Steakhouse, pour avoir pers\u00e9v\u00e9r\u00e9 afin d\u2019\u00eatre reconnue aupr\u00e8s de la client\u00e8le.<\/p>\n<h2>Winlai Wong &#8211; Badminton Racquet Club<\/h2>\n<p class=\"text-align-center\"><a href=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Winlai_Wong-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-28126\" src=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Winlai_Wong-1-300x197.jpg\" alt=\"\" width=\"300\" height=\"197\" srcset=\"https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Winlai_Wong-1-300x197.jpg 300w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Winlai_Wong-1-18x12.jpg 18w, https:\/\/gfs.ca\/wp-content\/uploads\/2017\/12\/Chef_Winlai_Wong-1.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>\"S\u2019asseoir et s\u2019appitoyer sur son sort ou trouver la motivation pour reb\u00e2tir, plus grand et encore meilleur? Ne pas paniquer, se concentrer sur le travail \u00e0 faire et non sur le drame.\"\n-Chef Winlai Wong du Badminton Racquet Club pour avoir trouv\u00e9 la force, apr\u00e8s que sa cuisine e\u00fbt \u00e9t\u00e9 d\u00e9truite par le feu.<\/p>","protected":false},"excerpt":{"rendered":"<p>Chef Jane Crawford &#8211; Hopyard &amp; Sugar Skull Cantina &#8220;I worked in a corporate restaurant and it was discouraging for me. It was so important to me when we started Hopyard that we stay focused on what we\u2019re here for. Yes, it\u2019s a business, but we\u2019re also here to have fun.&#8221; &#8211; Chef Jane Crawford, [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,81,112,131],"tags":[],"class_list":["post-27802","post","type-post","status-publish","format-standard","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-newsroom","category-restaurant-bars","category-success-stories"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Women In Foodservice | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/women-in-foodservice\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Women In Foodservice\" \/>\n<meta property=\"og:description\" content=\"Chef Jane Crawford &#8211; Hopyard &amp; Sugar Skull Cantina &#8220;I worked in a corporate restaurant and it was discouraging for me. It was so important to me when we started Hopyard that we stay focused on what we\u2019re here for. 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