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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Iain Griffiths started bartending in Brisbane when he was just 18 years old and from creating his very first cocktail which he admits, “probably wasn’t great”, he went on to co-develop two of...
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When La Rocca Creative Cakes was founded in Woodbridge, Ont. in 1986, the family-run bakery was continuing a tradition of dessert making that had started in Naples, Italy in the 1950s. “We never...
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Its fitting that the punk aesthetic would be such an integral part of Trash Tiki – the anti-waste, “sustainable” cocktail movement started by Kelsey Ramage with partner Iain Griffiths. From the slogan –...
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SPONSORED CONTENT Canadian grasslands capture the carbon emissions of 3.62 million cars annually and the grazing of beef cattle is what maintains the pastures and prairies so that they can continue to support...
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When you think of restaurant technology, what comes to mind? Are you envisioning a virtual reality-based menu, where a guest explores the origins of their food by perusing the farmer’s field? Perhaps a...
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When it comes to food presentation, most brands are prioritizing how “shareable” their products and campaigns are on social media. At Trend Hunter, we’re now looking to brands that are paving the way...
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Meet Eric Brass; former financier turned founder and CEO of one of Canada’s most successful tequila companies – Tequila Tromba. Today, he is a connoisseur and an advocate for the North American spirit,...
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Here we look at the fastest-growing ingredients in frozen nonalcohol beverages on Canadian menus over the latest two-year period. With 38% of consumers agreeing that restaurants should offer healthier beverages and almost a...
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Chefs, consumers and restaurant staff alike: if you are in or around restaurants, you will undoubtedly have tasted butter chicken at some point in your life. First served back in the 1950s, its...
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