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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You could win a $1000 credit towards your next foodservice equipment or smallwares purchase, just by joining the ESI online community! 4 monthly $1000 draws and 4 chances to win! ESI is Canada’s...
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Here we look at the fastest-growing ingredients in breakfast beverages on Canadian menus over the latest year-over-year period. With over a third of consumers (38%) expressing that restaurants should offer healthier beverages, it...
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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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