Chef Pierre A. Richard once had the opportunity to move and work in Calgary, but the East Coast was calling. He decided against the move, staying in Moncton. Chef Pierre is inspired by...
READ MORETag: Terroir
Chef Craig Flinn tells me that pre culinary school, he was on track to become a geographer (spurred on by his love of cartography), so it only makes sense that as a chef,...
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Photo Credit: Ash Nayler Photography This past May, the Terroir Symposium took place at The Carlu in Toronto with the theme of ‘Choices’. In the opening remarks, Chef Amanda Cohen of Dirt Candy...
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Chef Mark Gray is all about Canadian terroir. His personal mission is to bring Nova Scotia to the forefront of the culinary world. And Mark is living up to his words, winning gold at...
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Terroir Symposium 2018 once again brought together hospitality and tourism professionals for a day-long event packed with leading industry speakers and exquisite food. For this twelfth edition, the day revolved around the theme...
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The Oxford Dictionary defines the word “terroir” as “the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate.” Stéphane Modat, chef at Restaurant...
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The Road Map to Exceptional Earlier this week, I wrote that Terroir 2017 was full of inspiring presentations by leaders in the foodservice and hospitality community. “The Road Map to Exceptional” featured four...
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We’ve just returned from Terroir 2017, and can’t stop talking about what a great symposium it was. We’ll be writing about what we learned over the next few weeks, but here are a...
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