By: Elle Asiedu & Philman George The Black Experience Pavilion is an RC Show first. Sponsored in part by Kraft Heinz, The Black Experience Pavilion is an innovative space where brands can learn...
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The Burnt Chef Project, founded by Kris Hall in 2019, aims to combat the stigma of mental illness by providing hospitality employees with resources and tools to help them survive and thrive. Last...
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The name alone conjures up childhood memories of neighbourhood grocery runs with hopes a parent might cave in and add a small snack or treat to the bag of milk and bread; of...
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MENU with Katherine Stanger and Shane Morganstein of Borden Ladner Gervais LLP (BLG) There are myriad essential laws, policies and Acts that affect how businesses operate in Canada. Beyond the more familiar pieces...
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Q: Your perfect idea of happiness?A: The fleeting moment where I want for nothing in the world. Q: Your greatest fear?A: That I’ll spend so much of my life chasing goals that I...
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New York City’s Eleven Madison Park and its meteoric rise to number one on the World’s 50 Best Restaurants list in 2017 is one of the industry’s most inspirational tales of legend and...
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Canada’s bar and beverage industry has forked. Arguably more than any other hospitality format, bars had to reinvent themselves multiple times throughout the pandemic. The need to eat is pandemic proof, but bars...
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What started as a series of photographs turned into a worldwide movement. That was never the plan. At first, Kris Hall, founder of the Burnt Chef Project, only wanted to shine a spotlight...
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Chef, author, lifelong seafood fan and restaurant rethinker Matt Dean Pettit is the kind of person who seems to always be deconstructing and reconstructing—finding success with ideas that initially seem to “break the...
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The Re-Seasoning Coalition is dedicated to increasing the representation of Black Canadians in foodservice through research, programming and sharing real stories like Sasilka’s. By Elle Asiedu, Co-founder, The Re-Seasoning Coalition When restaurateur Sasilka...
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