By Elle Asiedu, The Re-seasoning Coalition You might know Chef Rob Rainford from the millennium Food Network hit License to Grill, but the hats he’s worn in the kitchen go far beyond grill...
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Courtesy of Chef Raegan Steinberg, Arthurs Nosh Bar Chef Raegan Steinberg of Montreal staple, Arthurs Nosh Bar has created a new take on parmigiana that your vegan and on-vegan customers know and love....
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Courtesy of Chef Renee Lavallee, The Canteen Food Network Canada alumni, Chef Renee Lavallee has created the ultimate sharable. With the roasted sweet potato topped with vegan cheese sauce made with Vitalite Plant-Based...
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Courtesy of Chef Hamid Salimian, Culinary Consultant and Restaurateur Restaurateur, Chef Hamid Salimian has done it again. This plant-based, vegan-inspired Turkish flatbread is a guaranteed crowd-pleaser. Topped with roasted eggplant, walnuts, pepper paste,...
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Courtesy of Chef Jinhee Lee, JinBar With fierce passion and a natural talent for cooking, Chef Jinhee Lee inspires the innovative culinary creations exciting her diners and this dish does just that. Inspired...
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Courtesy of Chef Matthew Ravenscroft, Gia Toronto. Chef Matthew Ravenscroft of Gia Toronto is known for serving up vibrant, feel-good eats that are primarily plant-based and this dish is no exception.Covered in a...
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All of Justin Tisdall’s fondest food memories are about gathering around food. From going for ice cream with his dad and brother after baseball games to attending barbeques during the hot Toronto summers...
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By Elle Asiedu, The Re-seasoning Coalition A long-time restaurant chef and the first Black corporate chef at a major Canadian seafood brand, Philman George looks back at two decades in the foodservice industry....
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In the world of food, the Bocuse d’Or and the World Pastry Cup are the equivalents to the Oscars, bringing the best chefs and bakers from around the globe to compete in what...
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Chefs use local ingredients for many reasons; to be responsibly sustainable, to communicate a unique sense of place, to represent their stories and culture to the world. Chef Sheila Flaherty, whose passion is...
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