Tag: kitchen
From the Editor: Altered State
It’s been said that in life, the journey is more important than the destination. But these days, with mounting challenges to contend with, operators...
Durham College to Host Second Annual Harvest Dinner
WHITBY, Ont. — On Sept. 22, Durham College’s Centre for Food (CFF) will host its second annual Harvest Dinner, where culinary students will share...
Technomic: Latin American and Asian Dishes to Rule 2014
CHICAGO — Latin American and Asian-inspired dishes will become next year’s biggest food trend, especially when topped with condiments such as Sriracha, ghost peppers,...
Taste of Nova Scotia Returns
HALIFAX — Summer in Ontario will be bountiful this year, as Taste of Nova Scotia brings its province’s culinary riches to various festivals and...
Vancouver Sun: Robert Clark to Open Sustainable Fish Counter
VANCOUVER — Robert Clark, the chef who helped spearhead the sustainable seafood movement in Vancouver, is opening his own seafood store called The Fish...
Qdoba Mexican Grill Primed to Expand in Canada
DENVER — Qdoba Mexican Grill, a U.S. fast-casual Mexican concept, has announced plans to expand its franchise operations in Canada, following the recent opening...
Cooking by Numbers: Labour-Saving Equipment
Foodservice operators work in a world where budgets are getting tighter, margins are getting thinner and trained staff are getting harder to keep —...
Why Invest In Wood-burning Ovens?
Foodservice operators who invest in wood-burning ovens are willing to accept the cost and installation drawbacks to emjoy the equipment's culinary possibilities. The foodservice...
Misunderstood: Microwaves in Foodservice
The microwave finds its place in foodservice There’s no mistaking it; microwaves have been given a bad name. The mini cookers have been...
A Rosy Outlook: Profiling Chef Rose of the Drake Hotel
Anthony Rose constantly reinvents the culinary program at Toronto’s Drake Hotel With a penchant for a good mac ‘n’ cheese, a preference for...
