By Elle Asiedu, The Re-seasoning Coalition A long-time restaurant chef and the first Black corporate chef at a major Canadian seafood brand, Philman George looks back at two decades in the foodservice industry....
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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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NIKO PAJKOVIC, SENIOR EDITOR AND RESEARCH WRITER | TREND HUNTER MISHAL OMAR, MANAGING INSIGHTS EDITOR | TREND HUNTER The pandemic severely affected Canada’s restaurant community. Now, instead of a reprieve, the industry finds...
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In 2019, pastry chef Hollie Fraser took the leap and opened her creative, fun and edgy bakery, Punk Rock Pastries. “I wanted a place of my own where I could really show my...
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The annual Canadian Restaurant Investment & Leadership Summit brings a group of hospitality CEOs together for a rare opportunity to engage with sector thought leaders and exchange peer-to-peer perspectives on the Canadian hospitality...
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In Conversation with Court Desautels, CEO of Neighbourhood Group of Companies The Neighbourhood Group of Companies (NGC) was started by Bob Desautels in 1990 with environmental and community responsibility built into the fabric...
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If you ever have a chance to visit the small, tight-knit community of La Crête in northern Alberta, make it a priority to try the onion ring burger at The Burger Shack The...
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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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The “local food” movement is not a new phenomenon and as countless restaurant operators face obstacles in sourcing and maintaining a consistent supply of menu ingredients, it is critical now, more than ever,...
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