Intersectionality isn’t just a buzzword—it’s a reality that shapes workplace experiences in ways many don’t see. Coined by legal scholar Kimberlé Crenshaw, the concept explains how overlapping identities—like race and gender—create unique barriers....
READ MOREChef Eric Chong, first-ever MasterChef Canada winner, has carved an inspiring path from chemical engineering to winning the first season of MasterChef Canada to becoming one of Toronto’s most innovative chefs. Having earned...
READ MOREBefore the table is set and the candles are lit, before the wine is decanted and the photos are snapped, a quiet, passionate and dedicated army goes to work. In favourite restaurants and...
READ MORESuppli & Kitchen Hub Harmonize Convenience with Sustainability When visionary minds align, innovation takes flight. Suppli, Toronto’s leader in reusable restaurant packaging, co-founded by CEO Megan Takeda-Tully, and Kitchen Hub, Canada’s first virtual...
READ MOREChef Rodrigo Pacheco is not just a culinary artist—he is a pioneering force who has intertwined high-level gastronomy with environmental conservation, community empowerment, and the revival of Indigenous foodways. Based in Ecuador, one...
READ MOREHaving recently judged the Garland Canada Culinary Competition, and closed out the winter semester at Centennial College where he is Indigenous Culinary Advisor, Chef Joseph is moving into the summer season, but he’s...
READ MOREWhen it comes to delivering a sustainable, unforgettable coffee experience, Nespresso sets the gold standard. That’s why top chefs like Chef Jason Bangerter of Langdon Hall are exploring new ways to create with...
READ MOREChef Matty Matheson is a Canadian culinary rock star and one of the most evocative and provocative names in food. His signature no-holds-barred attitude, bottomless enthusiasm and creative approach to comfort food have...
READ MOREMENU in Conversation with Bar Icon Kate Gerwin. A force of nature behind the bar (and in general), Gerwin shattered glass ceilings as the first woman to claim the title of World Bartending...
READ MOREWritten by Val Upfold, Principal, Val Upfold Inc. I still remember the moment AI first surprised me with its potential. Sitting at my desk, I casually typed a prompt into ChatGPT: “Come up...
READ MOREVinequity aims to ensure people who identify as Black, Indigenous or People of Colour (including those who identify as LGBTQ+ or who are living with a disability) and work in the wine sector...
READ MOREMENU in conversation with Jillian Rodak, VP Sustainability, Restaurants Canada In today’s world, where environmental impact is a critical concern and consumers increasingly demand transparency and eco-conscious practices, the restaurant industry stands at...
READ MOREYellowbird Design Studio, led by founder and lead designer Stacy DiCarlo, is a full-service design agency specializing in the hospitality sector, with a focus on restaurant interiors, from single-locations to national chains. Based...
READ MORECanadian full-service restaurants are spotlighting a variety of dairy products, particularly global cheeses from regions in France, India and Italy. Creme fraiche is the dairy product rising the most on Canadian FSR menus....
READ MORESyzl’s mission to revolutionize kitchen space is driving new revenue for Ontario restaurants and new opportunities for food entrepreneurs Syzl is transforming the gig economy for food entrepreneurs by offering a platform that...
READ MOREWhether you’re dreaming of crafting artisanal pizzas, creating gourmet dishes or serving sushi, one thing is clear: as a restaurant entrepreneur, one of the most important choices you’ll make is choosing the right...
READ MOREHealthy claims are on the rise at Canadian limited-service restaurants and being used within a variety of dishes. Natural claims are increasing the most on Canadian LSR menus and are frequently attached to...
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