When the pandemic hit in 2020, Jim Taylor realized he was exhausted. He had built a long and successful career with Cactus Club Restaurants and spent 20 years working in multiple roles across...
READ MORETag: Spotlight
MENU Magazine is thrilled to shine a light on RC Show’s 2022 Garland Canada Culinary Competition 2nd Place Winner: Chef Michael Roszell, Chef de Cuisine at Quaaout Lodge and Spa, in Chase, British...
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By Elle Asiedu, Co-founder, The Re-Seasoning Coalition The Re-Seasoning Coalition is dedicated to increasing the representation of Black Canadians in foodservice through research, programming, and sharing real stories like Brian’s. Stay tuned for...
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In January, Tracy Macgregor was appointed Restaurants Canada’s Vice President, Ontario. Her experience straddles several key sectors including hospitality, tourism and Ontario’s chamber network, giving her the interdisciplinary insight and collaborative mettle to...
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By Elle Asiedu, The Re-seasoning Coalition Most people have a childhood passion, but few have the conviction and resilience to see it through to adulthood. Small in stature but bold in personality, Amanda...
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SUPPER CENTRAL Operator: Louise & Palmer NowakGroupex member since: 2022Winnipeg, Manitoba Independently owned and operated by a mother-daughter team, Winnipeg’s Supper Central is a thriving retail food store that specializes in ready-to-cook and...
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Zainab Ali and her husband Joseph Chaeban moved from Hamilton, Ontario to Winnipeg when Joseph, a dairy scientist, became plant manager at a local cheese production facility. When they and their children were...
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Inez Cook is a fascinating person and a somewhat reluctant leader. Born in Bella Coola, BC as a member of the Nuxalk Nation, at just one year of age she was a victim...
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MENU Magazine is thrilled to shine a light on RC Show’s Beyond the Rail Cocktail Competition Third Place Winners Katie Shewen, Bar and Beverage Manager at the Wild Tart & The Badley and...
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By Elle Asiedu, The Re-seasoning Coalition Ashley Virtue’s career history has criss-crossed between the foodservice and healthcare industries. And while these two paths may not seem complementary, her passion for supporting and socializing...
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