We Canadians love our eggs. Leaders in the Canadian foodservice sector know this and have leveraged that love by serving eggs on their menus all day long as well as assuring consumers they are...
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This month, we look at the fastest-growing ingredients in entrees on Canadian menus over the latest year-over-year period. Earthy, spicy flavours are gaining momentum, with poblano and chipotle sauce rising by 31.3% and...
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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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