Chowda7
Active Member
Calgary-based Cenovus Energy confirms it is laying off a number of employees
Cenovus Energy is laying off staff.
www.ctvnews.ca
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Calgary & Alberta Economy
- Thread starter Oddball
- Start date
www.ctvnews.ca
Chowda7
Active Member
Opportunity Calgary Investment Fund’s new Express stream invests $3.5 million of fast funds across 23 companies
ZayZoon, Carbon Upcycling, CoolIT Systems plan to hire and train personnel with capital injection.
betakit.com
Poor Cenovus only made $3 billion profit last year compared to $4billion the year before.Calgary-based Cenovus Energy confirms it is laying off a number of employees
Cenovus Energy is laying off staff.
On a positive note the layoffs don't appear to be huge numbers. Enough to keep the shareholders happy, but nothing crazy. Also, these layoffs in smaller chunks, spread out over time help reduce the percentage of people working in Oil and gas.At the same time Cenovus lays off some employees, non oil and gas related companies like CoolIT and Zayzoon (mentioned in the article) hire people.Opportunity Calgary Investment Fund’s new Express stream invests $3.5 million of fast funds across 23 companies
ZayZoon, Carbon Upcycling, CoolIT Systems plan to hire and train personnel with capital injection.
trtcttc
Senior Member
Also keep in mind news media likes to publish layoffs, but don't publish when people get hired. Cenovus doesn't report their FTEs, but salary expense was up 13.5% between 2023 and 2024, which is definitely not just inflation adjustments.Poor Cenovus only made $3 billion profit last year compared to $4billion the year before.
I guess that's true, but could be why they're doing layoffs this year. That billion dollar drop in earnings isn't due to the extra employees hired in 2024, but shareholders always want to see some kind of action when there's a drop in earnings.
Calgary firm eyes $10B AI data centre building blitz - The Logic
Beacon AI Centers has also installed Josh Schertzer, a former Blackstone executive, as its new CEO as it looks to cash in on the AI 'arms race'
thelogic.co
Still early visions, but good to see this as a possibility.
Chowda7
Active Member
Varcoe: Trans Mountain CEO eyes initiatives to increase capacity, hopes to join national projects list
Adding drag-reducing agents to allow more oil to flow through its existing network could increase system capacity by five to 10 per cent.
calgaryherald.com
ByeByeBaby
Active Member
I posted about this earlier, but Top Chef was filmed in Canada this season; the bulk of the season took place in Toronto with a couple of side visits to Niagara Falls and a winery as well as Montreal and PEI themed challenges. But the 'semifinals' (two episodes with 6 and 5 competitors) were filmed in the Calgary area. Top Chef works with (and is partially funded by) tourism organizations, so this was a good chance to show the city on an international stage.
Spoiler warning - don't look at the second and last pictures closely if you don't want to see who made it to the final 6 / 5.
The first episode, 10, was Calgary focused. The quickfire challenge was a Stampede Breakfast challenge done in Olympic Plaza using chuckwagons with a crowd of 50 people showing up in Stampede gear. It did a good job of highlighting the Stampede but also the urban nature of Calgary, although I hope not too many people come here looking to visit Olympic Plaza... The elimination challenge was done at Rouge, and themed on beef and berries (with an indigenous aspect on the berries -- using local ones like saskatoons and haskaps). Connie DeSouza from Charcut was the quickfire judge, with the guest judge being an indigenous chef (Denia Baltzer, of the Łı́ı́dlı̨ı̨ Kų́ę́ nation - a Dene nation up near Fort Simpson, who owns Creative Cuisine catering company in Rocky Mountain House) . The cheftestants normally shop at Whole Foods; here, they shopped at the MIdtown Co-op (and yes, the Calgary Co-op logo was shown.) There was also a side stop with the cheftestants to Class Clown for burgers, which will make it even harder for me to get in and try it.
The second episode, 11, was Rockies focused. There was a single challenge, with a foraging visit at Quarry Lake in Canmore, with Tracy Little from Sauvage in Canmore and Brenda Holder, a Cree knowledge keeper running Mahikan Trails experiences out of Sundre as foraging experts to help the cheftestants. There was a shop at the Midtown Coop, and then the cooking (and dining and judging) outdoors at the Jumping Pound Ranch, which is really more of a foothills view but looked absolutely amazing on TV. Guest judges also included Nicole Gomes of Cluck N Cleaver.
(Both episodes had shots of Bromley, I think because they were staying at the Palliser and had limited access for fixed time-lapse camera placement; they got a pretty good sunrise at least once.)
Spoiler warning - don't look at the second and last pictures closely if you don't want to see who made it to the final 6 / 5.
The first episode, 10, was Calgary focused. The quickfire challenge was a Stampede Breakfast challenge done in Olympic Plaza using chuckwagons with a crowd of 50 people showing up in Stampede gear. It did a good job of highlighting the Stampede but also the urban nature of Calgary, although I hope not too many people come here looking to visit Olympic Plaza... The elimination challenge was done at Rouge, and themed on beef and berries (with an indigenous aspect on the berries -- using local ones like saskatoons and haskaps). Connie DeSouza from Charcut was the quickfire judge, with the guest judge being an indigenous chef (Denia Baltzer, of the Łı́ı́dlı̨ı̨ Kų́ę́ nation - a Dene nation up near Fort Simpson, who owns Creative Cuisine catering company in Rocky Mountain House) . The cheftestants normally shop at Whole Foods; here, they shopped at the MIdtown Co-op (and yes, the Calgary Co-op logo was shown.) There was also a side stop with the cheftestants to Class Clown for burgers, which will make it even harder for me to get in and try it.
The second episode, 11, was Rockies focused. There was a single challenge, with a foraging visit at Quarry Lake in Canmore, with Tracy Little from Sauvage in Canmore and Brenda Holder, a Cree knowledge keeper running Mahikan Trails experiences out of Sundre as foraging experts to help the cheftestants. There was a shop at the Midtown Coop, and then the cooking (and dining and judging) outdoors at the Jumping Pound Ranch, which is really more of a foothills view but looked absolutely amazing on TV. Guest judges also included Nicole Gomes of Cluck N Cleaver.
(Both episodes had shots of Bromley, I think because they were staying at the Palliser and had limited access for fixed time-lapse camera placement; they got a pretty good sunrise at least once.)