Here we look at the fastest-growing breakfast ingredients on Canadian menus over the latest year-over-year period. By a significant margin, pico de gallo is the fastest growing ingredient, up 90.0%. This is not...
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Chef Mark Gray is all about Canadian terroir. His personal mission is to bring Nova Scotia to the forefront of the culinary world. And Mark is living up to his words, winning gold at...
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Kyle Panton’s love for cooking started at an early age, watching his mom preparing family meals. Originally from Belfast, PEI, Kyle graduated from the Culinary Institute of Canada before starting an apprenticeship in...
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Chef Nathan Lowey is one of these chefs genuinely passionate about mastering kitchen arts. Originally from Regina, Nathan’s desire to learn from the best brought him to the Northern Alberta Institute of Technology...
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Known as “Mr. Newfoundland Food,” chef Roary MacPherson earned this title by being a strong and longtime supporter of local food. His passion for cooking has led him on some amazing adventures and...
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Dairy processors across the province are poised for growth and looking for opportunities to connect with restaurateurs. As Canadian consumers turn toward eating higher-fat dairy products, you’ll want to ensure the products and...
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It is a simple premise that is being played out across many industry sectors. It’s called Channel Disruption. It is also having a significant impact in the Foodservice sector. Sectors of the business...
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Giselle Courteau is not professionally trained. What she is though, is a dreamer and a hard worker—a powerful combination that allowed her to teach herself how to bake, open a successful bakery, and...
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A Florentine is a thin wafer-like Italian cookie made of caramel, nuts, and dried fruit. When I was living in Japan, I tasted this modified version and was instantly sold. It reminded me...
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Giselle Courteau was headed in the direction of a completely different career—with salary and benefits—when she realized that baking was all she wanted to do. From there, there was no going back. With...
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