I grew up in a culture where food and environment were considered one and the same. Like a great cocktail or menu, creating safer…
Chef Tips to Boost Flavour in Your Dish
We teamed up with Club House and asked 10 culinary greats how they ensure memorable, savoury flavour in their creations and are passing the…
To Quebec, With Love – A Flavour Journey from London to the Maison
After landing in the United Kingdom to work at an undisclosed pub, after only two days, Chef Derek Dammann made a run for it…
5 Things To Look Forward To At The Toronto Cocktail Conference
Toronto Cocktail Conference, taking place from August 13-15 at The Drake Hotel, features thirty industry-leading speakers from around the globe. You will also find…
Why Technology Will Never Replace Chefs and Servers
When chef Oliver Li answered an ad in his native hometown of Shanghai for the Hilton, the first-ever international chain to set its sights…
The Importance of Terroir – an Economic and Cultural Value
The Terroir Symposium was April’s must-attend event in Canada. Whether you are in the foodservice industry or not, in Canada or not, curious about…
Why Should You Support Local Farmers
What two things are Universal and very important to us all? Farmers and the food they grow to feed us! Do you know where…
Taste Canada Awards 2017 – Monday, Oct.
The Taste Canada Awards is back October 30 for a night of Canadian Cookbook pride! For their 20th anniversary, Taste Canada’s gala will take…
Celebrating a Legacy of Oysters at the PEI Shellfish Fest
The Shellfish Excellence Award honours a PEI operator that has demonstrated a significant commitment to the quality, service, promotion, and sustainability of shellfish. This…