Rachel Adjei is the force behind The Abibiman Project, a Toronto food concept that celebrates diverse cultures and cuisines from the African continent and Black diaspora. Her weekly pop-up dinner series and line...
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SO…what are your plans for the rest of the year? BY RYAN HINKSON, FOOD CULTURALIST@eatfamous For many content creators, partnering with large brands is the goal. Aside from the prestige and larger paycheques,...
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Mary Nkrumah, owner of Mary's African Cuisine in Halifax, Nova Scotia, started her food service career when she was a teenager selling rice at a little wooden stand in Achimota, a town in...
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The age of self-publishing is here. Restaurants can boost margins and build brand loyalty by engaging the senses with cookbooks. Well-worn, dog-eared with pages bookmarked with flour, butter and sauces, most kitchens have...
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Celebrating 25 years of the Taste Canada Awards & Announcing the 2022 Winners For 25 years, Taste Canada has been a champion of Canadian cookbooks, with a mission of promoting, honouring and celebrating...
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Chefs use local ingredients for many reasons; to be responsibly sustainable, to communicate a unique sense of place, to represent their stories and culture to the world. Chef Sheila Flaherty, whose passion is...
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The Return of Celebration The holiday season is crucial to the bar and hospitality industry. That’s nothing new, of course, but this year the stakes are undeniably higher. As we enter the holiday...
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The end of the year can offer a chance for introspection, a way to look back on what we’ve achieved as we begin to plan what we want to accomplish next. Of course,...
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BY HASSEL AVILES,EXECUTIVE DIRECTOR, NOT 9 TO 5 Looking inward at her own mental wellness inspired her to co-found Not 9 to 5, a non-profit advocacy organization that provides resources and safe space...
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RESTAURANTS CANADA BRINGS ITS MEMBERS’ CONCERNS TO PARLIAMENT HILL Coinciding with Day on the Hill was the launch of the national “Restaurants Have A Lot on Their Plate” campaign. Aimed at government policy...
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