Kandra Kergen is the beverage director at The James Saskatoon—a boutique hotel that she has been a big part of for the last five years. Kergen has been around the industry all her...
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I’m consistently impressed by chefs. By their willingness to work long, gruelling hours, by their stamina as they work through the pain of burns, cuts, and sore feet, and by the fact that...
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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...
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Call it the foodservice version of the ‘American dream’ – a sharp, savvy entrepreneur has a great concept for a restaurant, hires great staff and executes it flawlessly. Then, they open another restaurant...
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Dionysus, the god of the grape harvest, winemaking and wine, spent his days focusing on the consumption of wine, which was meant to ease suffering and bring joy. According to ancient mythology, he...
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I recently had the chance to spend some time with Chef Benny Cheng at the TuttoFood show in Milan. TuttoFood is a growing international food showcase hosted by Fiera Milano. We were invited...
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We previously took a look at how to diversify your business and explore multiple profit avenues. With the rise of ghost kitchens, and expansion into food trucks and retails, the opportunities to thrive...
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Chef Philman George is known as ‘The Rhyming Chef’. True to the title, Chef Philman is known to kick a few bars while cooking up a storm in the kitchen. While many chefs...
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At a time when food sales can be driven by how Instagrammable your dish looks, veteran pastry chef Brendan Platts is bucking the trend and putting taste before looks and letting flavours stand...
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These days, sustainability is not simply a basic idea for foodservice operators to apply to their daily practice, but rather a multi-layered concept, addressing not only climate and environmental concerns, but also longevity...
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