Crafting culinary comfort: a Q&A with Dan Seidman

In the realm of culinary creativity, few people can weave together flavours, textures, and communities quite like Dan Seidman can. With nearly a decade entrenched in the world of social media and recipe development, Dan has honed his craft into a delightful fusion of approachability and excellence. Known for his knack for crafting comforting, mouth-watering […]

Bika: Honouring Turkish roots with sustainable farming & local values

Chef Fisun Ercan explains why running Quebec’s Bika Farm and Cuisine is more than just a dream fulfilled By Tom Nightingale Nestled in the southern Quebec countryside just outside Saint-Blaise-sur-Richelieu, about 45 minutes from downtown Montreal, Chef Fisun Ercan runs Bika Farm and Cuisine, a truly local and sustainable food experience that pays homage to […]

Bringing millennia of culinary history to life in the 21st century

By Tom Nightingale In the heart of Saskatchewan, three kilometres north of Saskatoon, sitting above Opimihaw Creek and not far off the Saskatchewan River, is a place that typifies Canada’s rich cultural history: Wanuskewin Heritage Park. Wanuskewin’s archeological resources represent 6,400 years of the Northern Plains peoples – twice the age of Egypt’s Pyramids of […]

How various operators are tackling staffing challenges

RestoBiz spoke to four owners and operators about the continued effect of the pandemic on labour 21 months into the COVID-19 pandemic and foodservice operators are far from out of the woods. Whereas the first year of the pandemic was characterized by panic, shutdowns, layoffs, and other evolving measures, staffing challenges have been a major […]

What’s cooking in Montreal?

With a diverse population and a rich and ingrained history and culture, one of the many things Montreal is famous for is its thriving food scene propagated by a variety of talented and innovative chefs from all backgrounds. Club House for Chefs was lucky enough to spend some time with four chefs who are helping […]

Raising the bar: Chef Peter Keith

Chef Keith has tackled the pandemic head-on with his Meuwly’s brand and is making efforts to break down barriers around mental health. By Tom Nightingale It is fair to say that Peter Keith has thrown himself into the challenges brought on by COVID-19. Over the last 15 years, the experienced restaurateur has excelled in cooking […]

Bold decisions in tough times

Veteran chef Michael Kirkwood has overseen a transformation at Toronto’s Bramble amid serious illness and industry trauma By Tom Nightingale Nothing has been easy in foodservice during COVID-19. Since March 2020, the industry has been plagued by closures, thinning margins, and the loss of the traditional avenues by which they served their customers and communities. […]

Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

RestoBiz spoke to numerous foodservice operators about the bold steps they have taken to keep moving forward throughout COVID-19. By Tom Nightingale Faced with mounting pressure, closures, razor-thin margins, and a range of health and business concerns, foodservice operators have had to tread where they have never stepped before during the COVID-19 pandemic. Battening down […]

Creating a new at-home culinary experience

In a time when ghost kitchens and meal kits are in vogue, Toronto’s Lavish focuses on unique quality. By Tom Nightingale For much of the last 12 months, eating at home has been the new dining out. The stark reality is that the physical dining experience as we knew it pre-COVID-19 may not be back […]