Success Stories

  • All in the Family

    September 16, 2020
    There’s the family you’re born with, and the family you choose. With his now-international JOEY Restaurants brand, CEO Jeff Fuller has the best of both By Sara Burnside Menuck From afar, you might think it was inevitable for Jeff Fuller to make a career in the restaurant industry. The son of respected restaurateur Leroy Earl (Bus) Fuller, ...
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  • A glimmer of hope: How one Winnipeg bistro is surviving COVID-19

    April 3, 2020
    By Sara Burnside Menuck Danny Van Lancker and Jill Flynn had a singular vision when they opened Rae’s Bistro in Winnipeg, 19 months ago: To achieve that elusive trifecta of exceptional service to guests, exceptional treatment of staff, including health benefits, all while serving the best food humanly possible. Taking what they knew of the restaurant ...
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  • Culinary Federation chefs do Canada proud at the 2020 IKA Culinary Olympics

    February 21, 2020
    Highest praise is in order for the Canadian teams who competed in the 2020 IKA Culinary Olympics in Stuttgart, Germany. Thanks to their Olympian efforts, Canada retains its international reputation as a culinary leader, bringing home numerous medals. Held every four years, the IKA Culinary Olympics is the oldest, largest and most diverse culinary competition in ...
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  • Humber College culinary students cook up a storm at the 2019 Kraft Heinz Iron Chef Competition

    January 24, 2020
    Chef’s hats off to Humber College culinary students who, in December, 2019, showcased their burgeoning talents at their college’s Kraft Heinz Iron Chef Competition. Thirty-two competitors, representing the breadth of Humber’s program offerings, formed teams tasked with preparing a three-course meal for a panel of judges with this year’s “Canadian” theme. “Our goal with this competition is really for all ...
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  • Restobiz story nominated for best industry feature at 2019 COPAs

    October 1, 2019
    The Restobiz story “Catfished: Mislabelled seafood is the new normal” was announced as a finalist for best industry feature in the business category at the 2019 Canadian Online Publishing Awards. “Catfished” examines the prevalence of mislabelled and fraudulent seafood at Canadian restaurants and in the seafood supply chain generally, concluding that traceability requirements are vital toward ...
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  • How the West Was Won

    September 24, 2019
    A dozen chefs entered a box-style competition during the Taste of Saskatchewan festival, but only one could come out on top Chef Sydney Hamelin, a cook at Picaro Restaurant and Cohen’s Beer Republic in Saskatoon, took home the title of Top Chef Saskatchewan after the final Chef’s Series competition at the Taste of Saskatchewan food festival ...
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  • Purpose-Driven: Paramount Fine Foods CEO Mohamad Fakih looks past the balance sheet

    September 13, 2019
    By Gregory Furgala Mohamad Fakih just wanted a kilo of baklava. His wife had asked him to pick it up from Paramount, an out-of-the-way restaurant hidden behind a police station in a Mississauga industrial park. It wasn’t easy to find, and Fakih drove in circles past identical looking buildings with no recognizable landmarks until, finally, he ...
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  • Highlights from the Culinary Federation’s national conference in Niagara

    August 27, 2019
    By Kira Smith, President CF Oakville With its fertile soil, Ontario’s Niagara region is well known for growing a wide variety of produce in Canada. For the week of May 28, 2019, it was also a place of growth for chefs and young chefs as they gathered for the Culinary Federation’s 56th National Conference. The agenda ...
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  • Q&A with Jesse Friesen: “We’ll become a dining destination”

    July 30, 2019
    Interview by Gregory Furgala | Photo by Will Bergmann Jesse Friesen, executive chef for Pizzeria Gusto Group, has bussed tables, run restaurants and won national cooking competitions, and he did it all in Winnipeg. While the city is rarely mentioned alongside Montreal, Toronto or Vancouver, Friesen says it’s enjoying a culinary renaissance and catching up quickly, ...
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  • Taking Flight: Hard work got Wing’n It off the ground, but a little luck along the way helped, too

    July 18, 2019
    By Gregory Furgala Any number of catastrophes can upend a new business. Given their high failure rate, restaurants seem vulnerable to even small obstacles. Rising rents, property damage and even just a poorly-timed off-service can tank even the most promising projects. Conversely, sometimes everything just seems to work out. David Deane, president of Wing’n It, has ...
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  • Sweet Spot: As a “little big city,” Winnipeg’s passionate community of chefs is redefining what makes a restaurant scene

    July 10, 2019
    By Gregory Furgala | Photography by Lorie Shaull Will Bergmann has a simple philosophy that gets him through Winnipeg’s bone-chilling winters. “There’s no bad weather,” he says amiably. “Just bad clothes.” A lifelong Manitoba farm boy, Bergmann works the land near Winnipeg, where he co-owns The Oxbow, a natural wine bar and restaurant at the forefront of ...
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  • Youth Movement: A&W CEO Susan Senecal is ushering a classic Boomer brand into the modern era

    June 10, 2019
    By Gregory Furgala If you live in a major city in Canada, you might’ve noticed that, a few years ago, new A&W restaurants started popping up downtown. They looked polished. Tall refrigerators chilled and displayed A&W’s iconic glass root beer mug; messaging on the walls spoke to A&W Canada’s new ingredients guarantee, which promised hormone and ...
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  • Q&A with Emily Wells: “It’s about working with what you got”

    May 21, 2019
    Interview by Gregory Furgala Five years ago, Emily Wells made for New Glasgow, a hamlet on the northern coast of Prince Edward Island. Having built a career in Ottawa and Charlottetown, Wells wanted her own restaurant, and she found it at the Mill in New Glasgow, a community hall built in 1896 that spent the latter ...
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  • Q&A with chef Jeremy Luypen: “We’re a family”

    April 23, 2019
    Interview by Gregory Furgala In February, the Culinary Federation elected chef Jeremy Luypen as its new western regional vice president. Based in Kelowna, B.C., Luypen has built a career working in the Okanagan Valley, where he’s currently the executive winery chef at Summerhill Winery and an instructor in Okanagan College’s culinary arts program, his alma mater. ...
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  • Lobster, Mussels and Moonshine

    April 16, 2019
    By Sue Mercer Every year, chefs make the pilgrimage to a different Canadian city to explore and experience the culinary traditions of a different part of our great nation. In 2018, we gathered in Charlottetown on Prince Edward Island, known as Canada’s Food Island, where for four days we networked with one another, learned new skills, ...
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