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Caption: (L to R): Darryl Haus, maître d', Bloom Restaurant; Brad Lomanto, Chair, School of Hospitality and Culinary Arts; Keith Müller, Dean, School of Hospitality & Culinary Arts, and Institute of Food Processing Technology; ; Nicole Detlor, director, Conestoga Food Research and Innovation Lab and Dan McCowan, executive chef, Bloom Restaurant.
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Bloom becomes the first restaurant in Canada to display GHG emissions...

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By Nicole Di Tomasso Bloom Restaurant, an interactive live classroom located within Conestoga College’s School of Hospitality & Culinary Arts in Waterloo, Ont., has transformed...
Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services. The magazine is now produced eight times a year digitally with one print issue – (The Top 100 Report, also including the Top-30-under-30 winners, is published annually in June.)
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