Kraft Heinz has launched a new digital platform, What’s Cooking, aimed at helping to inspire and educate home cooks. The company says its former print publication is retooling as an online space for current and would-be chefs and food creators to create content, engage and grow their audiences, and collaborate with other creatives. The ultimate aim? To […]
For students hungry for a career in hospitality, culinary, food services, or food science, Ontario’s Algonquin College is offering a new degree program to feed their souls. Algonquin College will officially launch its new four-year, honours, co-op program in Fall 2022. The Bachelor of Culinary Arts and Food Science degree is a first for Ontario […]
George Brown College in Ontario is launching a new first-of-its-kind bachelor’s food course, the Honours Bachelor of Food Studies program. The program, hosted George Brown’s Centre for Hospitality & Culinary Arts, is Canada’s first four-year degree to combine culinary arts and a comprehensive food studies curriculum. It intends to opens doors to diverse career pathways […]
A new program from Niagara College’s Canadian Food and Wine Institute is offering a new first-of-its-kind Beverage Business Management graduate course. The Beverage Business Management program, launching in September 2021, will be a unique one-year graduate certificate course that will be the first of its kind in Canada. The college already offers a Wine Business […]
Not 9 to 5 has created a foodservice mental health resource for restaurant and hospitality workers who have been struggling during COVID-19.
Wine pairings tend to get the most attention in hospitality, but what about Scotch? Members of CF Winnipeg were treated to a convincing seminar on the neglected pairing, tasting four rounds of whiskey, each one representative of a method, process and region that make it special. Gary Dawyduk, a product ambassador for the Grant Park […]
Press Release Vancouver is home to the flagship location of Little Kitchen Academy (LKA), the first of its kind Montessori-inspired cooking academy for kids ages three through teen. Starting June 24, 2019, children will be able to experience a unique way to learn through creative, mindful interactive teaching that will create a foundation for a […]
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 […]
By Gregory Furgala Craig Youdale remembers his small class at Canadore College, a small school. His two chef professors, recent imports from France and the U.K., were both classically trained, as Youdale would soon be, too. The curriculum was straightforward, with a balance of kitchen time and classroom time, a student-run dining room and lessons […]
By Doug Radkey Engaged and motivated employees are at the heart of positive restaurant experiences. Working at a restaurant or any hospitality-related business needs to be more than just another paycheck. Restaurant operators need to remember that money is not a motivator – it is a satisfier. When employees are satisfied and engaged, everyone wins. […]
