Restaurants, caterers, bars, hotels and other foodservice and hospitality entrepreneurs across Canada are invited to enter before January 15, 2020! Entry to the awards is open to all foodservice and hospitality operators across...
READ MOREAuthor: MENU Magazine
Jean-François Archambault was surrounded by a love and respect food from a young age. He says that after school, while most kids would hurry home to enjoy playing outside, he would hurry home...
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Renee Kohlman says that, for her, the process of writing a blog post or cookbook feels like writing a letter to a friend. This comes across clearly to the reader who feels comfortable...
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The Okanagan Table: The Art of Everyday Home Cooking is Chef Rod Butters‘ latest cookbook and a Silver winner at the Taste Canada Awards. The cookbook is a love letter to the Okanagan...
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Chef Andrew Dahl’s passion for cooking began at a young age while shadowing and observing his mother create delicious food in the kitchen. A talented home cook, he fondly remembers helping her prepare...
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We recently spoke to Liesbet Vandepoel, part of the Puratos team, to get a better understanding of the importance of sourdough and how sourdough can play a role in restaurant operations. Vandepoel, as...
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Aimée Wimbush-Bourque recently took home the Silver at the Taste Canada Awards, a celebration of Canada’s best cookbooks, for her latest book, ‘The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day’....
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Marianne Edward of Sheldon Creek Dairy shares her perspective on the next frontier of farming: storytelling About 98 per cent of Canadian farms are family businesses, many of them multi-generational and characterized by...
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Sustainability is important to Canadian consumers. They want to know where their food comes from and they want to know that the work behind producing it is environmentally, economically and socially sustainable. Canadian...
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The first restaurants in 18th-century Paris, were most likely a basic affair. No Instagrammable wall murals, no mixology or molecular cooking. The rise of these now commonplace restaurant features is an example of...
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