Success Stories

  • Q&A with Jeremiah Batucan: ‘There’s no place more social than a bar’

    April 12, 2019
    Interview by Gregory Furgala CRFN took a moment to chat with the Nightclub & Bar Show’s Jeremiah Batucan, who moderated the bar roundtable discussion at the 2019 Canadian Restaurant & Bar Show. Batucan shared his insight into the bar and nightclub scene, sharing details from the NC&B’s 2019 Bar and Beverage Report and offering his take ...
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  • An International Chefs Day for Students

    March 25, 2019
    By Martin Aller-Stead International Chefs Day is a time for us to share, celebrate and — for truly great chefs — teach. Chefs Paul Hoag, from McMaster University; Kira Smith, from Shalit Foods; and David Franklin, from Sysco Southwestern Ontario, all brought that spirit to secondary students in Monarch Park Collegiate’s culinary arts and hospitality program, ...
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  • Chef Q&A with John MacNeil: “The sky’s the limit right now”

    March 6, 2019
    Interview by Gregory Furgala  John MacNeil doesn’t sell edible cannabis products; he can’t. While cannabis was legalized in Canada last October, the federal government held off on legalizing edible cannabis as well, saying it still needed to develop adequate regulations. Despite the hurdle, MacNeil has found his niche in his start-up, reTreat Edibles, which sells baking ...
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  • Competitive Streak: Q&A with Rahil Rathod, one of Canada’s top culinary competitors

    February 25, 2019
    Interview by Gregory Furgala Last July, Rahil Rathod, sous chef at Delta Hotels, Toronto, won best veal dish and lead Team Canada to a sixth-place finish at the Global Chefs Challenge in Malaysia. Rathod and his team put in six months of preparation, tweaking menus, evaluating product and ceaselessly practicing, all in the spare moments they ...
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  • Delmanor’s Sheldon Gould will change how you think about retirement home dining

    January 22, 2019
    By Gregory Furgala Sheldon Gould would probably forgive you if you think the food in retirement communities is boring, bland or just plain bad. It’s not that it’s well-deserved — it isn’t — it’s just all too common, so he’s used to it. Gould is the COO of Delmanor, a community of retirement residences in the ...
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  • “It’s in our blood”: Getting into the family business

    December 13, 2018
    After growing up in their parents’ diner, Bill and Terry Argo were told to never get into the restaurant business. Thankfully, they didn’t listen. By Gregory Furgala The idea behind Symposium, the 28-franchise chain of cafes dotting southern Ontario, is literally painted onto each restaurant’s walls. Raphael’s famous fresco, The School of Athens, serves as the visual ...
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  • Q&A with Mark Singson: “Cooking is an art, and it’s an outlet for me”

    November 23, 2018
    Interview by Gregory Furgala Mark Singson went from being a familiar face in Vancouver’s kitchens to being a familiar face in Canada after finishing second on season six of Top Chef Canada where he was called both a magician and a mad scientist. The skills that earned him that acclaim were developed in some of Vancouver’s ...
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  • “Walking the Talk”: Two chefs’ roads to becoming Canadian culinary masters

    October 3, 2018
    By Gregory Furgala | Photos courtesy of Shonah Chalmers It had been a gruelling 12-hour day in the kitchen. Oliver Li had just finished the first of five days of exams in his second and last bid to earn his Certified Master Chef designation, Canada’s highest and most challenging culinary certification. He failed on his first ...
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  • Chef Q&A: Kayle Burns, executive chef with Calgary’s BMeX Group

    September 4, 2018
    From the summer 2018 issue of Canadian Restaurant & Foodservice News Career Path Chef de Cuisine, Restaurant Lûmé, Melbourne Sous chef, Bar Nacional, Melbourne Meat Cook/Saucier, Café Boulud, New York City Sous Chef, Taylor’s Genuine Food and Wine Bar, Ottawa Chef du partie, Two Rooms Grill, Tokyo Saucier, db Bistro Moderne, Vancouver Chef de partie, Domus Café, Ottawa Chef de partie, Rim Rock Cafe, ...
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  • Passion for Product: CRAFT Beer Market’s PJ L’Heureux

    August 9, 2018
    From the summer 2018 issue of Canadian Restaurant & Foodservice News By Sean Moon From a young age, PJ L’Heureux has always had an entrepreneurial spirit. After starting a DJ service at age 16, that spirit helped him grow his business to include concert and nightclub promotion, which led him to eventually open two of his own ...
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  • Vegan with a Vision: Doug McNish

    July 12, 2018
    From the spring 2018 issue of Canadian Restaurant & Foodservice News By Sean Moon Like some who espouse a raw food, vegan or vegetarian lifestyle today, chef Doug McNish wasn’t always such a compassionate culinarian. Once a confirmed carnivore who happily grilled up steaks for hungry patrons, McNish has since become a vegan with a vision, opening ...
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  • A winning combination: Equal Parts Hospitality’s Jason Cassis and Jerrett Young

    May 17, 2018
    From the Winter 2017 issue of Canadian Restaurant & Foodservice News By Sean Moon As any restaurateur or executive chef can attest, a successful recipe is the culmination of using superior ingredients, talent and technique, often combined in unique or inventive ways to create an end result that is far greater than the sum of its parts. ...
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  • Canadian trailblazer: Phoebe Fung, Vin Room

    February 28, 2018
    By Sean Moon She calls herself an “accidental restaurateur,” but Phoebe Fung’s business acumen comes from anything but chance. Born in Fort McMurray, Alberta (Fung has lived in Calgary for the better part of 25 years), the graduate of the University of Alberta and Queen’s University spent over a decade successfully carving out a career in the ...
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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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