Encourage your culinary stars to take their place live on stage at RC Show 2026. For chefs, the real test doesn’t come in the quiet rhythm of prep—it happens under bright lights, against...
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Article written by: Distinctly, Deliciously European Grana Padano PDO cheese and Prosciutto di Parma PDO stand as icons of European culinary heritage, celebrated globally for their unparalleled quality, authenticity and centuries-old tradition. Consumers,...
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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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Following Chef José Andrés’ keynote conversation, industry leaders and audience members reflect on the ideas that resonated most. Read the article on page 22 of our digital MENU Magazine here. “When I sat...
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When the doors open on September 16 at The Warehouse Event Venue in Toronto, a new kind of gathering will begin. One Table, Restaurants Canada’s new, signature gathering, isn’t about spectacle—it’s an invitation...
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The Inside Track on Furnishing a Restaurant That Works With Eugene Honcharuk, Founder of Contract Supply Corp. When it comes to furnishing a restaurant, it’s easy to focus on the visual impact—the colours,...
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Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and...
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