One of our most attended and anticipated panels this year at RC Show 2021 ONLINE LIVE was the ‘Inclusive Kitchen: Tackling Systemic Racism’ panel moderated by Philman George, and featuring Suzanne Barr, Roger...
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Chris Palivan’s path to a career in events management wasn’t a direct one. After finishing secondary school, Palivan was set to begin an undergraduate degree in criminology but decided to withdraw just before...
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This article is produced in collaboration with our friends at George Brown Centre for Hospitality and Culinary Arts. Katie Wilson has always loved chocolate, but it wasn’t until she sampled the single-origin variety...
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Most who have worked in the hospitality industry will attest to its unique, compelling and, at times, utterly engrossing culture. In many ways, it’s not that different from working in theatre. Whether you...
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This article is produced in collaboration with our friends at George Brown Centre for Hospitality and Culinary Arts. A desire for a career with opportunities to travel was what first drew Stephanie Guth...
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This year’s RC Show comes at a pivotal time. Provinces across Canada are at different stages of reopening, guidelines are constantly changing, and we’re all still living with the general feeling of uncertainty...
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With lockdown reimposed on my hometown of Toronto, it’s easy to succumb to a swelling sense of economic gloom and general malaise. But then, there is so much refreshingly good news in the...
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Quell, a culinary talent agency unlike any other, is laser-focused on elevating Canadian BIPOC culinary talent and creating new, co-beneficial foodservice partnerships. Trevor Lui, multi-tasking, high-energy event producer, restauranteur, and cookbook author, has...
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As 2020 comes to a close, the team at Restaurants Canada is looking forward to the new year. Frontline health care workers and long-term care residents receiving the COVID-19 vaccination represent a light...
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When the COVID-19 pandemic hit Canada in March, restaurant owners and farmers alike had to quickly adjust to meet the changing needs of Canadian consumers. Many restaurants had to close or pivot strictly...
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