Caffeine is, in many ways, the ultimate example of something we all love while, at the same time, we love to hate. In fast paced industries, like the food services, it’s inevitable that...
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Pour la version française, cliquez ici. Jeroen van Helvoirt is originally from the Netherlands, where he trained as a pastry chef. His creativity and curiosity led him to travel the world and work...
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Out of many late-night conversations and increasing frustration around the waste created by cocktail-making, the unique anti-waste punk initiative—Trash Tiki—was born. December 2016, in the back room of Harvard & Stone, two...
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Travis Petersen was first introduced to cooking in his childhood home. Early on, he learned the importance of family dinners and developed a passion for creating the delicious food that gathers people around...
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We’re serious about food. And very little else. A clever marketing slogan, indeed. Except if Jack Astor’s Bar & Grill has proven a commitment to anything besides its delicious menu, it would be...
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Over the past decade, York University has invested in programming that’s led to significant achievements in a number of key areas, including energy conservation, waste management, food and transportation. This eco-conscious commitment first...
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The indomitable Aliette Ponte opened LeChaim Caterers in 1976 on a foundation of customer care and quality catering. Originally focusing on synagogue celebrations, her repertoire expanded to home, office and venue events, then...
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Wholly owned and operated by First Nations people, the Manitoulin Hotel & Conference Centre has been welcoming visitors to Little Current, Ontario — located on the northeast side of Manitoulin Island — since...
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Restaurants are among the most energy-intensive commercial spaces, this makes utilities one of the highest costs facing restaurateurs. With low-profit margins, any monetary savings from increased energy efficiency significantly benefit their bottom line....
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