Success Stories

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  • Chef Q&A: Michael Allemeier, Instructor, Culinary Arts, SAIT Polytechnic

    January 29, 2018
    Education: Red Seal Journeyman 1989, CCC 2001, CMC 2017 Years of experience as a chef: Started Culinary Apprenticeship October 1986 What are your earliest memories of cooking? Being born and raised in Johannesburg, South Africa and watching my father cook over charcoal (called a braai) are some of my earliest memories. We left South Africa in 1978 to ...
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  • Q&A with Art Napoleon, bush cook and star of Moosemeat & Marmalade

    January 11, 2018
    By Kavita Sabharwal-Chomiuk Art Napoleon is an experienced hunter, adventurous bush cook and television star. In fact, Art’s 13-part food documentary series, Moosemeat & Marmalade, allows him to combine all three of these interests as he explores Indigenous culture, culinary traditions and delicious food alongside his co-star, Chef Dan Hayes. Dan has worked in the kitchen for ...
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  • Q&A: Wyatt and Aiden Booth, founders, Hopscotch

    January 4, 2018
    By Kavita Sabharwal-Chomiuk Hopscotch, an Ontario-based, healthy fast casual concept, is expanding. The company, which currently has two storefronts in Ontario and three opening soon, recently signed two multi-unit franchise deals for the Toronto and Edmonton markets. The company will open three franchise locations in Toronto over the next four years, and will introduce the concept ...
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  • The road to Master Chef: An inside look at the journey to achieving culinary mastery in Canada

    December 12, 2017
    It is the pinnacle of culinary achievement in this country: Certified Master Chef. For the three Canadian chefs who have embarked upon this daunting and challenging journey, it represents the culmination of their life’s work. It is a journey that is not taken lightly, but with focus, commitment, determination and a passion to succeed. Developed by ...
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  • Canadian trailblazer: Peter Karamountzos, The Obsidian Group

    December 7, 2017
    By Sean Moon For Obsidian Group’s Peter Karamountzos, success in the foodservice business has been based on a combination of finding the right people, providing outstanding service and creating great value for the customer, all built on a solid foundation of strong family ties. As vice-president of Obsidian Group, Karamountzos oversees operations for the company’s Ontario-based restaurant ...
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  • Pita Pit Canada raises $20,000 during ‘Be a Pita Player’ charitable campaign

    November 6, 2017
    By Kavita Sabharwal-Chomiuk Pita Pit Canada recently wrapped up its annual “Be a Pita Player” charitable campaign, which ran from October 16 to 27, 2017. In total, the company raised $20,000 for motionball and the Special Olympics Canada Foundation. The campaign kicked off during an event in Mississauga that featured appearances by Special Olympics Canada athletes and ...
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  • Chef Q&A: Matt Stowe, Director of Culinary Operations, Joseph Richard Group

    October 30, 2017
    Education: Culinary Institute of America, Hyde Park, New York City Career path: Fairmont Hotels, Restaurant Lutece, Sonora Resort, Cactus Club Café, Joseph Richard Group Years of experience as a chef: 18 years What are your earliest memories of cooking? Growing up I cooked with my mother a lot; I started by helping her in the kitchen when I was ...
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  • Q&A: Chef Steve Gonzalez, executive chef, Baro and chef ambassador, Restaurants for Change

    October 16, 2017
    By Kavita Sabharwal-Chomiuk Restaurants for Change (RFC), the one-night-only annual event with the goal to raise funds to support community food programs in low income neighbourhoods across Canada, is returning this year on October 18. The event will bring together some of the country’s best restaurants to help create change in Canada’s food system. During this year’s ...
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  • Chef Q&A: Neil McCue, Whitehall Restaurant, Calgary

    August 1, 2017
    Education: Professional chefs diploma Career path: Michelin-star establishments Years of experience as a chef: 25 What are your earliest memories of cooking? The smell of my mom chopping furry mint, which grew just outside the backdoor for roast lamb for Sunday lunch. Why do you think you were drawn to a culinary career? Both my parents worked when I was a ...
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  • Canadian trailblazers: Christian Mena and Lino Oliveira, SABOR Restaurant, Edmonton

    July 5, 2017
    By Sean Moon In many ways it is a uniquely Canadian success story: Two hardworking childhood friends from immigrant families, growing up in the melting pot neighbourhood of North Edmonton and eventually realizing their dreams decades later thanks to a common passion for Latin food, music and culture. Christian Mena and Adelino (Lino) Oliveira, co-owners of an ...
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  • Canadian Trailblazer: Peter Fowler, President and CEO, SIR Corp.

    May 29, 2017
    By Sean Moon For a company that prides itself on an ability to deviate from the norm when it comes to service and hospitality, SIR Corp. has been developing a successful, results-driven culture led by its CEO president Peter Fowler since the firm grew out of the amalgamation of several restaurant groups and eateries over 25 ...
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  • Chef Q&A: David Lee, Executive Chef, Planta, Toronto

    April 20, 2017
    We spoke with David Lee, executive chef of Toronto’s Planta restaurant, on the challenges of opening Planta and his philosophy about the foodservice industry. Education: UK Hertfordshire School Years of Experience as a Chef: 20 years What are your earliest memories of cooking and why do you think you were drawn to a culinary career? My earliest memories are ...
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  • King Street Food Company: Buca, Jacobs & Co., Jamie’s Italian

    March 20, 2017
    By Sean Moon For the King Street Food Company, the recipe for success has been a unique combination of three equal parts Mediterranean heritage, a company-wide commitment to sourcing only the best local, sustainable ingredients and a passionate interest in people. As the three principals of an ever-growing presence on Toronto’s critically acclaimed food scene, Managing Director ...
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  • Chef Q&A: Vittorio Colacitti, Born and Raised, Hamilton; The Good Son, Toronto

    February 21, 2017
    Education: Bachelor of Commerce in Hotel and Tourism Management, University of Guelph Career Path: George, Lucien, Didier, Via Mercanti, Stagiaire at Thomas Keller’s Bouchon. Years of Experience as a Chef: 12 years What are your earliest memories of cooking? I have really vivid memories of my Nonna making gnocchi in her home in Toronto. She had an incredible garden ...
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  • Q&A with Chef Jeremy Charles, Raymonds Restaurant and The Merchant Tavern, St. John’s, NL

    January 31, 2017
    Education: St. Pius Culinary Institute, Montreal Career path: Professional Fly Tier Years of experience as a chef: 18 What are your earliest memories of cooking? My earliest memories of cooking were working on traditional Newfoundland dishes with my grandmother at her summer house in a small fishing village in Newfoundland called Old Perlican. Also splitting codfish with my grandfather ...
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