Ajoa Mintah is a chemical engineer-turned ice cream maker. In the heat and humidity of the summer of 2003, instead of buying an air conditioner, Mintah bought an ice cream maker. It was...
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A true pioneer and pillar of the foodservice sector, Jacques Seguin—the president of Garland Canada until his retirement late last year—was a trailblazer for decades in the industry because of his approachability and...
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Few places can boast being as memorable and busy as Yellow Point Lodge has been for nearly 80 years; and Richard Hill, owner and operator of the lodge for 33 of those years,...
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The average Canadian household spends about $2,000 per year eating in restaurants, and it is the number one preferred activity for spending time with family and friends. With more than 97,000 locations, the...
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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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