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In the Kitchen With: Isabel Chung, Fairmont Chateau Whistler
Isabel Chung learned early on to value simplicity. “My guiding principles are to buy the best you can and treat that food with respect,”...
Shaking Things Up: Acquisitions, Technology and Menu Innovation were the Key Change Drivers in...
Last year was a transformative one for the Canadian foodservice industry as operators struggled to address shifting demographics, as well as consumer demand for...
In the Kitchen With: Craig Harding, Campagnolo, La Palma and Constantine, Toronto
Chef Craig Harding’s nonna is the reason he’s where he is today in his career. As his earliest mentor, she solidified in him a...
In the Kitchen With chef Ken Pittman, Seto Kitchen + Bar, St. John’s
Using fresh local ingredients, chef Ken Pittman draws from his Asian roots to create the seasonal menu at Seto Kitchen + Bar in St....
The 2018 NRA Show Preview
This year’s National Restaurant Association Show 2018 (NRA Show) will showcase the latest innovations and solutions for today’s highly competitive North American foodservice and...
In the Kitchen With Jon Svazas, Fauna and Bar Laurel in Ottawa
Jon Svazas, owner/operator of Fauna and Bar Laurel in Ottawa, says becoming a chef, while not accidental, was not his first career choice. After...
Challenges & Opportunities: Tapping into Talent
Approximately 1.2 million people in Canada are employed in the restaurant industry, according to Statistics Canada’s Labour Force Survey, accounting for seven per cent...
Restaurants Canada Show Has Canadian Bartenders Forging New Paths
TORONTO — This year’s RC Show in Toronto showcased Canadian bartenders working to up the experiences of patrons and taking the reins in pushing...
In the Kitchen With: Scott Torgerson, Aroma Resto Bar, Saskatoon
While chef Scott Torgerson was born in Canada, he brings the world with him to the kitchen.
Born in Winnipeg, Torgerson says his family background...
Riding the Wave of a Changing Franchise Landscape
A year of steady economic growth has seen Canadians spend a few more dollars on commercial foodservice. In fact, Restaurants Canada’s recent Foodservice Industry...
