BY CHEF SUZANNE BARR The views and opinions expressed in this article are those of its author and do not necessarily reflect those of MENU magazine, Restaurants Canada or its members. For centuries,...
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The PEI Lobster Roll Call has kicked off for a second year. As an ocean steward and Chef Ambassador for the Marine Stewardship Council, I have the honour and privilege to chat and...
READ MOREI’m consistently impressed by chefs. By their willingness to work long, gruelling hours, by their stamina as they work through the pain of burns, cuts, and sore feet, and by the fact that...
READ MOREIt’s Monday night and at a closed, downtown Toronto restaurant, Chef Ken Yau is quietly producing an impressive, 12-course tasting menu of interactive, playful dishes. The first time I met Chef Ken, he...
READ MOREJordan’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...
READ MOREWe 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...
READ MOREAnyone who’s been to Peggy’s Cove in Nova Scotia has also likely visited The Sou’Wester Restaurant and Gift Shop near the famous lighthouse. Whether serving tourists, supporting local and other Canadian artisans through...
READ MORE“I believe that food is the conduit to love and to show people we deeply care about them and their success.” These are Chef Mark Brand’s words. He is, perhaps, Canada’s most engaged...
READ MOREPhoto above showcase a plating option. One of RC Show 2018’s most exciting events was the Garland Canada Culinary Competition. Following three days of fierce competition, Thunder Bay native and Richmond Station Chef-de-Cuisine...
READ MOREOne of RC Show 2018’s most exciting events was the Garland Canada Culinary Competition. In front of a live audience, six semi-finalists prepared innovative dishes that can positively impact a menu’s bottom line....
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