Ever since Chef Keith Hoare started cooking with his mom as a young boy, he has always known he wanted to be a chef. His culinary career began at 13, working in a...
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The foodservice industry has always been a resilient, creative, and passionate one. This year has proved that without a doubt. Every year Restaurants Canada honours the incredible talent in our community through the...
READ MOREThe Importance of Cooperation and Inclusivity During Difficult Times with Chef Russell Auckbaraullee
Header image via Instagram Mauritius is an island nation off the southeast coast of Africa. Its economy is dependent on tourism and fishing, and the island nation boasts populations of varied flora and...
READ MOREThe year 2020 has left many of us with the sense of living through ominously historical times—against the backdrop of a global pandemic, our societies’ deepest scars have become open wounds. The pain...
READ MOREBy Karon Liu for the Toronto Star Photo by Steve Russell Read a follow-up to this piece, “How is Albert’s doing during the COVID-19 crisis?” here. Thirty-five years ago this month Toronto was...
READ MOREAll photos by Ivy Knight Opening a restaurant is a dream for many, from the food runner crumbing tables in a busy dining room to the line cook searing steaks on the grill....
READ MOREAll photos by Christian Lalonde In May 2004, when Chef Joe Thottungal opened his first restaurant in Ottawa, called Coconut Lagoon, he was excited at the prospect of sharing South Indian food from...
READ MOREJane Tran wasn’t always a chef. In fact, in a previous life she worked in the world of finance. But after years of working away at a desk, she opted to trade in...
READ MOREI’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...
READ MOREIt’s Monday night and at a closed, downtown Toronto restaurant, Chef Ken Yau is quietly producing an impressive, 12-course tasting menu of interactive, playful dishes. The first time I met Chef Ken, he...
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