Chef Imrun Texeira, celebrated for his entrepreneurial spirit in the hospitality industry, received the 2023 Restaurants Canada Emerging Leader Award of Excellence for blazing a new, entrepreneurial path for industry talent and working...
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Executive Chef Juriaan Snellen of McCormick & Company on the flavour trends restaurants need to spice up their menus. The McCormick® Flavour Forecast® has been a trusted resource for identifying emerging culinary trends...
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Chef Dacyion Reid, owner of Dacy’s Gourmet Kitchen, graduated from culinary school during the pandemic lockdowns. She’s always dreamed of running her own shop, but circumstances forced her hand. After friends urged her...
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MENU Magazine is thrilled to shine a light on RC Show’s 2022 Garland Canada Culinary Competition 2nd Place Winner: Chef Michael Roszell, Chef de Cuisine at Quaaout Lodge and Spa, in Chase, British...
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The mission of La Tablée des Chefs is simple but profound: Feed. Educate. Their staff and volunteers combat food insecurity on multiple fronts, with an innovative food recovery program designed to feed people...
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If there was one lament I heard over and over through pandemic lockdowns, it was, “I really miss going to restaurants!” yet technology’s quick pandemic response opened up more access to food and...
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Despite periods of uncertainty and disruption, one thing is for certain: Canada’s culinary community hassupported one another, with seasoned chefs, food and agricultural organizations helping to lead the way.Egg Farmers of Canada (EFC),...
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Chef & Owner Angela Caputo was review-bombed last spring. She fought back, and she won. Chef Angela Caputo is the owner of The Breakfast Pig Badass Eatery, a beloved, Feast On certified restaurant...
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BY CHEF SUZANNE BARR The views and opinions expressed in this article are those of its author and do not necessarily reflect those of MENU magazine, Restaurants Canada or its members. For centuries,...
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Consumers are looking for sustainable, local fare and that is something that will only increase as the country recovers from COVID-19. That connection to local ingredients and the people who provide them is...
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