Trends are ideas, passions and fashions that come and go. By definition, they live in the short-term, capturing public consciousness, gaining traction, and then, just as quickly, are replaced by new diversions. Sustainability,...
READ MORE
Chef TuệNguyễn, better known to her millions of followers as TwayDaBae, is as real as they come—authentic, generous, and unapologetically herself. Spend just a few minutes talking to her, and it’s obvious that...
READ MORE
The journey from a high school cashier to the corner office is seldom straightforward, yet Michèle Boudria’s path to becoming McDonald’s Canada’s first female CEO reads like a modern parable of grit, growth...
READ MORE
Evelyn Chick & Christina Veira Tap into the Best Bets for Bar Success in 2025 The bar industry is undergoing a seismic shift. Consumers are demanding more immersive experiences, economic pressures are reshaping...
READ MORE
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 MORE
Chef 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 MORE
Before 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 MORE
Suppli & 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 MORE
Chef 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 MORE
Having 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 MORE
When 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 MORE
Chef 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 MORE
MENU 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 MORE
If there’s one constant in hospitality, it’s change. Shifting guest expectations, unpredictable supply chains, rising costs, staffing shortages—we’re an industry built on our ability to pivot. And yet, even with this resilience, the...
READ MORE
The Role of Smart Sourcing & Strong Partnerships in Blowers & Grafton’s Growth In the heart of Alberta, a slice of Halifax’s vibrant street food culture has found an unexpected home. Blowers &...
READ MORE
Operators are increasingly highlighting both classic and lesser-known fruits in desserts across Canadian menus. Rhubarb is the fastest-growing fruit in desserts. The tart fruit is appearing as a compote or preserve in cheesecake...
READ MORE
By: Erwin Sohal, Director of Sales, Tableware Solutions Tableware is more than just a vessel for food—it’s an integral part of the dining experience, shaping everything from aesthetics to perception. While chefs and...
READ MORE
Across Canada, the foodservice industry is undergoing a transformation, with operators finding innovative ways to protect the environment while continuing to deliver exceptional dining experiences. The examples here are just a small sample...
READ MORE
If you’re worried that the majority of resumes and applications you’re receiving are AI generated, and possibly inaccurate (or at least somewhat opaque), you’re certainly not alone. The good news is that AI...
READ MORE
Canadian full-service restaurants are spotlighting a variety of globally inspired ingredients, namely from regions in France, Asia and South America. Velouté takes the top spot on this list. This velvety French sauce, made...
READ MORE
When passion meets necessity, incredible things happen. After moving from London, U.K. to Liverpool, Nova Scotia, Shani Beadle and Andreas Arnmar wanted one thing: a good cup of high-quality coffee. “We couldn’t find...
READ MORE
Chef Victoria Rinsma likes a challenge. She’s the sous-chef at the Michelin-starred restaurant Hexagon, the winner of the S. Pellegrino Young Chef Academycompetition and busy perfecting her recipes in preparation for the finals...
READ MORE
