The fastest-growing entree on Canadian menus in the last year is the build-your-own bowl. Not only are bowls trendy, but this option also provides the opportunity for customization. These bowls often have global...
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Arlene Stein is the founder and Executive Director of the Terroir Symposium, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and...
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Nonalcohol beverages have seen significant growth on Canadian menus over the past year, up 15.2%. Several of the fastest-growing ingredients in these beverages reflect trends of global, indulgent and health-forward options. Central and...
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Chef Tawnya Brant is a Canadian culinary rising star, an entrepreneur, a devoted mom and the plainspoken, straight-up cool sister you always wished you had. Even as she balances motherhood, Yawékon, her Haudenosaunee...
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By: Carl Heinrich It may have taken a pandemic, but local food has come of age and is proving to be good business. Chef Carl Heinrich stands out as an early advocate of...
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As we head into the depths of winter, the heady, relaxed nature of patio season feels like it’s receding into the misty depths of memory. But the feeling of warmth and convivial connection...
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Angela Lawrence is the dynamic Chief Culture Officer at Gusto 54, renowned for her tenacious spirit, creativity and visionary leadership. With roots in magazine publishing and a penchant for storytelling, Lawrence’s career took...
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The fastest-growing healthy claims on Canadian menus reflect a greater shift in the perception and definition of healthy eating. Traditional healthy claims such as “no sugar” and “fat-free” are not appearing on this...
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Chef Tre Sanderson has made a significant mark on the culinary world, especially after his epic Top Chef Canada, Season X win – the first Black chef to do so. Known for his...
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