Canadian full-service restaurants are spotlighting a variety of vegetables on menus, with a particular focus on distinct mushrooms. Chanterelle, black truffle and porcini mushrooms are proliferating on menus. The somewhat fruity, meaty chanterelle...
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Article written for MENU Magazine by Philman George, Corporate Chef and Co-founder of The Re-Seasoning Coalition “Where is this product made?” This is the first question asked by restaurant owners, suppliers, distributors, chefs,...
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Presented by Restaurants Canada and High Liner Foods, the RC Show 2025 keynote unfolded as a compelling fireside chat between Chef José Andrés and Kelly Higginson, President and CEO of Restaurants Canada. What...
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Before Tara Witt became one of the hospitality industry’s go-to voices on sensory design and furniture strategy, she was behind the bar—learning the business from the floor up. What began as a university...
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Article written by: Brigitte Foisy, Vice-President, Bocuse d’Or and Chefs Canada In the world of food, the Bocuse d’Or and the World Pastry Cup stand as the Olympics of gastronomy, drawing chefs and...
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