Sarb is recognized as a leader in the local food movement bringing innovative ideas with tangible results to entrepreneurs and communities in the Agfood sector. Sarb’s love of engaging with people and local food led him to start Soho Road Naan Kebab, a food cart celebrating his UK- Indian roots. Sarb’s challenge finding a cost effective and fun-to-work-in prep kitchen led him to create the Commissary Connect – The kitchen HE wanted for his food business.
Combining his direct knowledge of food processing and entrepreneurship with expertise in accounting and strategic direction, Sarb is a much sought after expert in the food industry throughout British Columbia. He is involved in working groups shaping Western Canada’s future in food and agriculture – working directly with the BC Ministry of Agriculture, UBC, BCIC, IAF, City of Vancouver Economic Commission and several others.
Sarb can often be found in the kitchens proving Executive in Residence support to members with the aim of making their journey to success a little bit easier.
Nancy is Commissary Connect's Food Safety and Quality Assurance Lead.
Nancy has enjoyed a variety of experiences in her career as a food scientist. After graduating from the University of Guelph with a BSc in Food Science she started working in the QC department for Silverwood Dairies. Her experience in the dairy industry continued with a 5 year placement at Dairyland (now Saputo) in the research and development group. Now interested in whey processing she returned to a graduate program at U of G.
Following graduation Nancy worked with her sponsoring company (Protose Separations Inc.) and then moved to the USA to work for Davisco Foods (Le Sueur, Minnesota).
Vancouver lured her back and she has spent the last 20 years as an independent consultant. This is how she met Sarb and helped him design Commissary Connect's Laurel St Facility - BC's First Regional Food Hub and Pilot and Demonstration Site for the Provincial Food Hub Network.
Nancy is a faculty member at UBC teaching FNH 403 Food Law, Regulations and Quality Assurance and FOOD 512, HACCP and Food Safety Management.
Ronica and Sarb met over a Naan Kebab at the Soho Road food cart – and she’s been his strength ever since. She has supported members at the kitchen through social media and has worked with Sarb to build lasting relationships with the major stakeholders in the food industry. She has an eye for high quality items, and is often found in the kitchens looking for the perfect brands to feature in Gift Boxes and other marketing campaigns. Ronica is the proud mother of two beautiful daughters and a registered nurse in the CSICU at St. Pauls Hospital.
Shanaya has a passion for food and her goal is to support and nurture the members of Commissary Connect.
Coming from London, UK she has seen how a thriving local food scene can positively impact a community. She worked with a small Hemp food business and helped them as they grew from trading at farmers markets to being stocked on the shelves at Whole Foods.
Her marketing and sales background are great asset and are put to good use in her role making sure the kitchens are full and running smoothly.
Jagadish (Jaggu) has been a constant presence at Commissary Connect for many years. Having first worked with Sarb on the Soho Road Food cart he has experience being a member business as well as a Site Supervisor at Commissary Connect's kitchen Network
He understands all aspects of operating a food business. From cooking tandoori to HACCP level food safety protocals he is the perfect person to have around.
Judi is all types of wonderful and is the first point of contact for many of our members businesses. From answering questions about the facilities, to providing tours and quotes based on member needs - Judi is the grease that keeps Commissary Connect moving.