Alberta-born Manjit Minhas is a legit beer baroness. Starting her businesses with her brother Ravinder at the age of just 19, today she has more than 90 different brands of beer, wines, spirits...
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Chef Jason Licker has an impressive resume that now includes the self-publishing of his cookbook, ‘Lickerland’. Though he began his pastry career in New York City, the majority of his professional life has...
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Flipping through Renée Kohlman’s cookbook ‘All the Sweet Things’, I stop and begin reading about ‘Gilbert and the Pear’. Here, Renée tells the story of a summer spent working in the Yukon at...
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‘Canadian cuisine’ is hard to define. We often ask chefs what they think defines ‘Canadian food’ and of course, the answer varies. As Chef Adam Ryan says, “there is no right or wrong...
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Chef Jason Licker has an impressive resume. He’s worked at Nobu in Miami, Union Square Cafe in New York City, and has helped opened Ce La Vie locations across Asia. He took home...
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Chef Jason Licker came from a family of “eaters” as he puts it. However, his interest in desserts was ironically sparked by Snackwells. A fat-free, low-sugar sandwich cookie that was marketed as a...
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Have you ever heard the story of the Brigadoon? It is a tale involving two American tourists who stumble upon Brigadoon, a mysterious village in the depths of the Scottish countryside. The catch?...
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Hearing Jeremy Charles speak to his newest cookbook ‘Wildness: An Ode to Newfoundland and Labrador‘, the love he harbors for the local terroir, scenery, and people is evident. The cookbook was written to...
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Chef Jeremy Charles doesn’t strike me as someone who enjoys the limelight. He addresses Pay Chen, the host of tonight’s event at Toronto’s George Brown College, directly when she asks him questions. He...
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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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