Few places can boast being as memorable and busy as Yellow Point Lodge has been for nearly 80 years; and Richard Hill, owner and operator of the lodge for 33 of those years,...
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As a Red Seal chef and having worked in the business of hospitality my entire life, I couldn’t foresee myself becoming a specialist within the field of long-term care or care-based retirement. ...
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Anyone who’s been to Peggy’s Cove in Nova Scotia has also likely visited The Sou’Wester Restaurant and Gift Shop near the famous lighthouse. Whether serving tourists, supporting local and other Canadian artisans through...
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“I believe that food is the conduit to love and to show people we deeply care about them and their success.” These are Chef Mark Brand’s words. He is, perhaps, Canada’s most engaged...
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Craig Flynn and Brenda O’Reilly are the owners of YellowBelly Brewery and O’Reilly’s Irish Pub in St. John’s, Newfoundland. The veteran restaurateurs are embarking on their most ambitious hospitality journey yet. They’ve purchased...
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One of RC Show 2018’s most exciting events was the Garland Canada Culinary Competition. In front of a live audience, six semi-finalists prepared innovative dishes that can positively impact a menu’s bottom line....
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Joshna Maharaj’s love of food began in India. Moving there after university, she fell into kitchen work and along the way, a light bulb went on. “I can do this for a living.”...
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What exactly makes a food- or beverage-related book stand out? Meet Nick Perry and Paul Rosser who both grew up surrounded by food and drink. They met while working in the London kitchen...
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A graduate of Camosun College’s Culinary Arts program in Victoria, British Columbia, Chef Robert Belcham began his career working for innovative restaurants including Rebar, Aerie Resort, The French Laundry, C Restaurant and Nu....
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CANADA IS A PREDOMINANTLY URBAN COUNTRY, BUT FOOD IS GOING BACK TO THE FARM More than ever before, diners are asking for local food, organic food, and farm-to-table restaurants, and they want to...
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