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  • The art and science of making cheese

    March 7, 2018
    By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and building ...
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  • Sweet lupin: The future of the food industry

    March 21, 2017
    By Sophia Walter and Alex Powell Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it led ...
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  • Healthy foodservice trends to end 2016

    July 26, 2016
    By Lucia Weiler Summer is almost over, which means we’ll soon be moving into the cooler months with a whole slew of different seasonal foods on offer. What better time to freshen up your menu to appeal to changing consumer demands, or update your nutrition knowledge? Some of the greatest opportunities in foodservice are menu innovation, increased ...
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  • Is your menu ready for summer?

    July 14, 2016
    By Eric Arrouzé Help your customers beat the heat this summer with innovative and inspiring dishes. Use local and seasonal ingredients and create refreshing recipes. Introduce cold soups on your menu: they’re fun, nutritious and different. The following ideas are just a sample of some tried and true summer hits. Putting aside the classics Vichyssoise and Gazpacho, ...
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  • Getting on trend with fruits and vegetables

    April 13, 2016
    By Sue Mah “Anyone can cook a hamburger, leave the vegetables to the professionals.” That is Amanda Cohen’s mantra. The Ottawa-born chef is owner of Dirt Candy, a restaurant on New York City’s Lower East Side. No stranger to creative cooking, she’s been a chef for almost 15 years and was the first vegetarian chef to compete ...
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  • On the nutrition radar

    March 31, 2016
    Levon Kurkjian, vice president of marketing at Kettle Cuisine, wholeheartedly agrees: “In an era when food sensitivities are headline news, menuing a selection of gluten-free items no longer gives a foodservice operator competitive advantage; it’s now an expectation and a baseline point of entry.” The company was founded by Jerry Shafir – whose daughter was ...
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  • Do your customers care?

    March 31, 2016
    Local and organic: Do your customers care? Wondering whether to add local or organic items to your menus, and which products make the most business sense? These findings from an Ipsos Reid poll for Dietitians of Canada shed some light on what Canadians think about local and organic food, and identify their favourite products. Local foods seen ...
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  • For Johnny Rocco’s Italian Grill, every menu has a season

    September 10, 2015
    September 10, 2015 </div></p> <p>As a successful restaurant owner in Ontario’s wine region, Tony Visca knows that one of the biggest upsides of having a food-related business in Canada is the ever-changing seasons. In fact, learning to make the most of the freshest, local ingredients which are at their peak at specific times of year has brought ...
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  • Understanding recent changes to Canadian food labelling

    January 30, 2014
    What “local” means: Understanding recent changes to Canadian food labelling By Derek Ronde January 30, 2014 It is commonplace to see the terms “local” or “locally grown” being used to describe items on a restaurant menu or products on a grocery store shelf. But what exactly do those terms mean? Does “local” mean that the product has to ...
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  • Eight reasons to offer more healthy choices at your restaurant

    July 17, 2013
    By Diane Chiasson There is definitely a growing market for healthier menu items in restaurants, with over 40 per cent of consumers claiming that they would prefer to visit a restaurant that offered healthier options. More studies have shown that the addition of healthier menu options also helps to increase business. While the majority of customers will ...
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  • The garden grow-op

    November 13, 2012
    The garden grow-op: how to grow herbs indoors for freshness and quality By Liana Robberecht November 13, 2012     Pretty much every chef I know (including myself) has romantic visions of grazing a garden for fresh cuttings of their favourite herbs. However, working in a kitchen with no windows in concrete buildings within the middle of the urban jungle ...
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  • Closer to Home: How local food programs support your community

    November 7, 2012
    By Jordan Knox November 7, 2012 Over the last several years, there has been a transition to quality over quantity when it comes to our food. However, with organic foods and foods without additives one obstacle has always been prevalent: perishability. For a long time food producers have turned to chemicals and additives to increase the life span, ...
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  • How Canadian restaurants and foodservice operations are keeping up with the local food movement

    July 5, 2012
    By Geoff Wilson, fsSTRATEGY Inc. July 5, 2012 It used to be that when you asked a public school student where food comes from, invariably the answer was, “From the grocery store.” That’s changing as our education system is now addressing sustainability and environmentally responsible behaviours. The question is: is the foodservice industry changing too? It’s no secret ...
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  • Restaurants going local with house-made food products

    May 25, 2012
    By André LaRivière May 25, 2012   The new ‘secret sauce’ is green Though they’re not always as vibrant as those in fashion or technology, culinary trends often look to exotic or radical concepts to grab attention. For example, you may remember predictions some years back that 100 per cent of restaurant dishes were going to be either ...
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  • Permaculture: the evolution of organic

    May 14, 2012
    By Jordan Knox May 14, 2012 The evolution of the organic food process has led to a vast education of the population with regard to what we are putting in our bodies. It is impossible to be involved with the organic movement without researching what organic is. By Wikipedia’s definition, organic foods are produced without the use ...
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