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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MENU Magazine is thrilled to shine a light on RC Show’s Garland Canada Culinary Competition runner-up and Sous Chef at Larry’s, Montreal, Quebec, Chef Ruby Gatt Growing up, Chef Ruby Gatt was hard-pressed...
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S.Pellegrino Young Chef Academy Competition 2022/23 S.Pellegrino is a proud supporter of Canada’s chef and restaurant community, continuously looking for ways to support emerging talent, share industry voices and partner with restaurant owners....
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How industry competitions inspire and build leaders in food and drink. The foodservice industry is no stranger to rankings. Even if the metrics are informal, most operators rate and classify many different aspects...
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When it comes to prestigious and rigorous culinary competitions, one name stands above the rest. Created in 1987 by Paul Bocuse and Albert Romain, the Bocuse d’Or brings together the best chefs from...
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A behind-the-scenes look at what it takes to be a sommelier What does perfect Champagne service look like? How difficult is it to become a sommelier? If you check out this year’s Sommelier...
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In the world of food, the Bocuse d’Or competition could be considered the Olympics. Started in 1987, the Bocuse d’Or competition’s mission is to help bring chefs out of the kitchen and into...
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One of RC Show 2018’s most exciting events was the Garland Canada Culinary Competition. In front of a live audience, six semi-finalists prepared innovative dishes that can positively impact a menu’s bottom line....
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