Tag: Four Seasons Hotel
Chef John Higgins Retires from George Brown College
TORONTO — Chef John Higgins, director of Enterprises & Brand Ambassador, the Centre for Hospitality & Culinary Arts, at George Brown College has retired....
In the Kitchen With Wayne Kozinko, Hawksworth and Bel Café, Vancouver
As pastry chef at Vancouver’s critically acclaimed fine-dining restaurants, Hawksworth and Bel Café, Wayne Kozinko aims to strike a balance between classic and modern...
Nominations Open for OHI Top 30 Under 30
TORONTO — Nominations for The Ontario Hostelry Institute’s 2017 Top 30 Under 30 awards are now open.
Nomination forms are available and can be submitted...
Wild Sockeye Salmon Salad With B.C. Blueberries Pickle
Wild Sockeye Salmon Salad With B.C. Blueberries Pickle
Recipe by Ned Bell
Executive chef at the Yew Seafood + Bar, Four Seasons Hotel Vancouver
Ingredients:
B.C. Blueberry Pickle
3...
In the Kitchen With Wing Li of Linda Modern Thai
Thanks to chefs like Wing Li, Thai food doesn’t have to be merely “cheap and cheerful.” Since landing at Toronto’s Linda Modern Thai a...
The Province: Aboriginal Top Chef Leads Culinary Program
VANCOUVER — A group of at-risk students are learning how to cook traditional aboriginal cuisine, thanks to a new culinary arts program being led...
Farmers and Chefs Connect
VANCOUVER — Local food businesses and farmers are set to participate in Meet Your Maker, a “speed-dating” style event to be held at the...
Humble Eateries Earn Michelin Rating
HONG KONG, China — Modest eateries in Hong Kong and Macau have won the ultimate gold star recently, earning Michelin-star ratings.“On one side you...
