Running a restaurant has always been a competitive, labour intensive effort with razor-thin profit margins (the average profit margin for a restaurant in Canada is less than five per cent). While our appetite...
READ MOREAuthor: Shannon Murphy
Shannon Murphy is a freelance journalist and blogger specializing in content related to food and travel. An expert in developing content that engages readers and provides value, she has a BA in Journalism from Ryerson University and is currently enrolled in the Food and Media Certificate Program at George Brown College. An avid cook, baker and traveller you can follow her adventures on her blog: City Eats & Cottage Treats.
When Gail Norton and Karen Ralph were first approached about writing a sequel to their bestselling cookbook Calgary Cooks: Recipes from the City’s Top Chefs, they were curious to see how much the...
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Ironically, Chef Rod Butters’ cooking career began with an injured arm. An excellent athlete, he was offered a baseball scholarship to Indiana State University, however his professional sports ambitions were cut short after...
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The first thing you’ll read upon opening Chef Rod Butters’ cookbook The Okanagan Table: The Art of Everyday Cooking is a quote from the chef himself: “When you cook with passion, you feed...
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When Aiza Del La Cruz was growing up in the Philippines, she was obsessed with watching cooking shows. She found the chefs fascinating and their uniforms eye-catching. She thought to herself, “I think...
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When Executive Chef John Horne first started working at Canoe, his kitchen received a shipment of greens from The New Farm in Creemore. He noticed that some of his staff weren’t paying attention...
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