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...
READ MOREThe story of the Peace by Chocolate company is one of success, loss, family and change, and it goes all the way back to Damascus, Syria, where the Hadhad family built a thriving...
READ MOREThe third wave coffee generation is brewing in our country’s capital as two friends are refining the craft of brewing and roasting. Andrew Bassett and Jeremie Thompson are the owners and founders of...
READ MOREI say, with confidence, that most Canadian chefs know of Maître Fromager Afrim Pristine. But Pristine rejects this view. In fact, he immediately sets me straight stating that he is just one person...
READ MORELatin America’s economy has grown enormously over the past two decades. However, unemployment in the region still hovers at 8 per cent, double that of the United States. Youth joblessness is even higher—almost...
READ MOREDairy processors across the province are poised for growth and looking for opportunities to connect with restaurateurs. As Canadian consumers turn toward eating higher-fat dairy products, you’ll want to ensure the products and...
READ MOREGiselle Courteau was headed in the direction of a completely different career—with salary and benefits—when she realized that baking was all she wanted to do. From there, there was no going back. With...
READ MOREChef La-toya Fagon has multiple claims to fame. A Toronto International Film Festival (TIFF) Hospitality Partner, she is also Toronto Raptors’ personal chef to Serge Ibaka and the owner/operator of Twist Catering. ...
READ MOREThe Oxford Dictionary defines the word “terroir” as “the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate.” Stéphane Modat, chef at Restaurant...
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