LABOUR, PROFITS & INTERGENERATIONAL SUCCESS IN THE RESTAURANT INDUSTRY We really dislike the M word (and so do they). In fact, the term Millennials is used as a catch-all phrase for the generational...
READ MORETag: Foodies
Food and culinary experiences are becoming more and more popular in Canada. Stepping up to the plate, Canadian chefs are working hard to find a way to bring the most authentic food experiences...
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According to Technomic’s MenuMonitor database, egg dishes are the leading type of breakfast entree on Canadian menus. Among these listed egg dishes, some of the most popular varieties include eggs Benedict/Florentine, vegetable omelettes...
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A rich, honey-glazed smoked duck breast. An autumnal side of squash and potatoes with a béarnaise of honey vinegar. Mouthwatering roasted venison with pistachios and honey. A delicate dessert of pear, custard, honey...
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When you hear the phrase “culinary tourism,” you might think of a food festival in a big city that pulls in thousands of visitors a day. Culinary tourism is much more inclusive...
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Creative Science and Food Futurism with Dr. Irwin Adam Eydelnant Khmeli suneli is a traditional Georgian spice mix typically made up of coriander, dill, basil, bay leaf, marjoram, fenugreek, parsley, safflower or saffron,...
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With a focus on indigenous foods, culture, history, and the preservation of indigenous values, Algonquin College is Canada’s first college offering an Indigenous Cook Pre-Apprenticeship Program. Canadian students taking part in the program...
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