Giselle Courteau is not professionally trained. What she is though, is a dreamer and a hard worker—a powerful combination that allowed her to teach herself how to bake, open a successful bakery, and...
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A Florentine is a thin wafer-like Italian cookie made of caramel, nuts, and dried fruit. When I was living in Japan, I tasted this modified version and was instantly sold. It reminded me...
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Giselle Courteau was headed in the direction of a completely different career—with salary and benefits—when she realized that baking was all she wanted to do. From there, there was no going back. With...
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It’s a mild summer afternoon in Calgary, and the patio of a trendy 17th Ave bar is packed with patrons eager to soak in the first of summer’s sunshine, with the requisite pints...
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Between April and November 2017, 12 of the world’s 450 right whales died in Canadian waters. A further five were found entangled in fishing gear, still alive. In response to these events, and...
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Chef La-toya Fagon has multiple claims to fame. A Toronto International Film Festival (TIFF) Hospitality Partner, she is also Toronto Raptors’ personal chef to Serge Ibaka and the owner/operator of Twist Catering. ...
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Here we look at the fastest-growing ingredients on salads on Canadian menus in the latest year-over-year period. As salad consumption decreases*, many operators are looking to healthful and global influences to entice consumers....
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It’s no surprise that public washrooms don’t typically receive a lot of praise. So when a public washroom makes you stop to take a video or capture a quick selfie, this deserves...
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Terroir Symposium 2018 once again brought together hospitality and tourism professionals for a day-long event packed with leading industry speakers and exquisite food. For this twelfth edition, the day revolved around the theme...
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There’s a lot of innovation happening in the ready to drink category as well as mobility as brands making their way to other provinces. FOUNDERS ORIGINAL Three SKUs, new categories, our spirit forward...
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