S.Pellegrino Young Chef Academy Competition 2022/23 S.Pellegrino is a proud supporter of Canada’s chef and restaurant community, continuously looking for ways to support emerging talent, share industry voices and partner with restaurant owners....
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WITH THE RE-SEASONING COALITION CO-FOUNDERS CHEF PHILMAN GEORGE & ELLE ASIEDU Re-Seasoning for a more diverse, equitable and inclusive industry. As the industry seeks to understand (and hopefully embrace) meaningful diversity, equity and...
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Entertainment has always been at the heart of what consumers want when it comes to dining out. To meet these demands in today’s robust landscape, bars and restaurants need to up-level their offerings...
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Poised on the cusp of the last quarter of 2022, this is an excellent moment to examine some of the trends sweeping through the bar and beverage world. It gives us a good...
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Restaurants Canada’s Chief Economist Chris Elliott on this year’s Foodservice Facts report and the stranger things that lie beneath the “return to normal”. As Chief Economist for Restaurants Canada, Chris Elliott’s year revolves...
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The mission of La Tablée des Chefs is simple but profound: Feed. Educate. Their staff and volunteers combat food insecurity on multiple fronts, with an innovative food recovery program designed to feed people...
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CHEF ZACH KEESHIG makes waves with Naagan, the intimate dining experience featuring a nine-course, progressive Indigenous tasting menu, where nature, culture and skill come together to create something beautiful in the heart of...
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Chef John Sinopoli shares the mechanics behind Ascari Hospitality Group’s stunning metamorphosis. Led by owner and executive chef John Sinopoli, president Erik Joyal, and partner and chief operating officer Rahil Hoque, Toronto’s Ascari...
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Now that I’ve dispelled that myth let’s reset your compass. While serious, structural, terroir-focused and mineral-driven Vinho Verde is largely unrepresented in Canada, this growing sector makes up approximately 20% of the region’s...
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How industry competitions inspire and build leaders in food and drink. The foodservice industry is no stranger to rankings. Even if the metrics are informal, most operators rate and classify many different aspects...
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