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12 Week Food Venture Bootcamp

November 8, 2021 @ 1:00 pm - February 14, 2022 @ 3:30 pm

Led by serial entrepreneurs, food industry experts including chefs, product developers and retail/food service buyers: apply today!

Whether you are a restaurant owner, student or foodie – this 12-week bootcamp will get your favourite recipe retail ready! Please fill out the questionnaire to apply for this program today!

Presented by Food Venture Program.

Starting on Monday, November 8th, you will come together virtually with like-minded individuals and hear from specialized speakers!

Recipe & formula development for scalability

Sustainability in food production

Guide lines for food production and nutrition labelling


Brand development and more!

– – – – –

Who is this program for:

  • Food or beverage innovator with a product idea
  • Restaurant owner wanting to turn your recipes into a consumer packaged goods
  • Have a product already in small scale distribution (i.e. selling in a farmer’s market) but want to scale up
  • You have a nutrition/health product idea and unsure of regulations/appropriate business practices for health-related products

Bootcamp Schedule

Every Monday, the programming will run from 1 pm – 3:30 pm.

November 8th, 15th, 22nd, 29th

December 6th, 13th

Holiday Break

January 3rd, 10th, 17th, 24th, 31st

February 7th, 14th

– – – – –

Please fill out the questionnaire to apply for this program today!

Application deadline is November 1st, 2021

Successful applicants will be notified on November 2nd, 2021.

The program cost is $99 + HST, payment is required by November 7th via this Eventbrite page.

Thank you to the presenting partners:

Henry Bernick Entrepreneurship Centre

County of Simcoe

Food Venture Program

Nottawasaga Futures

Orillia Community Development Corporation

Small Business Enterprise Centre Barrie

Collingwood Small Business Enterprise Centre

Community Futures South Georgian Bay

Please fill out the questionnaire to apply for this program today!


November 8, 2021 @ 1:00 pm
February 14 @ 3:30 pm