UBC Faculty of Land and Food Systems is fortunate to receive counsel from industry advisors on some of our major initiatives. These experts provide a sound external viewpoint to support our infrastructure and program decisions.
Food and Beverage Innovation Centre
Yves Potvin, President, Pacific Institute of Culinary Arts
Yves Potvin has dedicated his culinary career to creating healthy, tasty, convenient foods that can now be found in institutions across North America. In 2017, Yves bought Pacific Institute of Culinary Arts in Vancouver, and he is excited about training the next generation of chefs while infusing nutrition studies, sustainable practices and new technologies into the curriculum.
Trained as a classical French chef, Yves successfully built two health-focused food companies. His first, Yves Veggie Cuisine, grew to become the largest refrigerated meat-alternative producer in North America. It was sold to the Hain Celestial Group in 2001. Yves then founded Garden Protein International in 2003 to create a meatless product line called Gardein, which redefined the plant protein category and became a game changer in this fast-growing segment. Gardein received many awards including Better Homes & Gardens’ Best New Product Award 2014, Canadian Grand Prix Award (four years in a row), and the National Restaurant Association’s 2014 Food and Beverage Innovation Award.
Yves has been recognized for his career achievements, receiving the BC Food Processors Innovation Award in 2014, Mercy for Animals Innovative Business Award 2014, BC Export Award 2014 for Sustainability, and Canada’s Top 40 under 40 Award from Financial Post magazine. Yves served on the UBC Faculty of Land and Food Systems Advisory Board from 2007-2018, and on the BC Ministry of Agriculture Board of Advisors.
Photo courtesy of Pacific Institute of Culinary Arts.