As an entry-level home cook, I can appreciate a Michelin-starred chef’s cookbook, but I will never ever cook from one. I may purchase it to look at the pictures, but I can guarantee...
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Jordan’s first interaction with cooking came at the age of 7. He remembers his teacher assigning a rather interesting project; to make something by himself, present his creation to an audience, and describe...
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Even if you’re unfamiliar with the name Kurt Zdesar, you’re probably familiar with his work. Restaurateur Extraordinaire Kurt Zdesar is the heart and brain behind internationally recognized restaurants brands such as Nobu, Ping...
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As we work towards a more sustainable future, it’s important as chefs or owners to play a part in educating consumers, and educating ourselves. Customers may be unfamiliar with the term ‘biodynamic wine’,...
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Here we look at the fastest-growing vegetables in entrees on Canadian menus over the latest year-over-year period. By a significant margin, poblano grew the most, up 40.0%. With almost a third of consumers...
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Canada’s diverse culinary landscape sets the perfect scene for travellers to explore the country through food, offering memorable experiences and culturally rich dishes that tell a story about the nation. In the rapidly...
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Photo Credit: Ash Nayler Photography This past May, the Terroir Symposium took place at The Carlu in Toronto with the theme of ‘Choices’. In the opening remarks, Chef Amanda Cohen of Dirt Candy...
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Normand Lezlie-Campbell always had a dream of having his own restaurant. After 14 years working as a server and in management, the former Hot Box club, where renowned Edmonton jazz pianist Tommy Banks...
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Sustainability is important to Canadian consumers. They want to know where their food comes from and they want to know that the work behind producing it is environmentally, economically and socially sustainable. Canadian...
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We recently had the opportunity to sit down with world-famous Chef Yotam Ottolenghi to talk about his new cookbook, ‘Simple’. Clearly a chef through and through, during the chat, Ottolenghi revealed that he...
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