Toronto non-profit creates foodservice mental health resource
Not 9 to 5 has created a foodservice mental health resource for restaurant and hospitality workers who have been struggling during COVID-19.
education
Sláinte! A night of Scotch pairings made for a rousing — and carousing — success
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 […]
Montessori-inspired children’s cooking school opens in Vancouver
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 […]
An International Chefs Day for Students
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 […]
Culinary School is Growing Up
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 […]
Developing staff engagement for a positive guest experience
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. […]
Canadian chefs rebrand
Press release The Canadian Culinary Federation (CCFCC) is changing its brand to meet the needs of an evolving hospitality industry. The CCFCC has engaged HOUSE Media Group to help us rebrand to Culinary Federation (CF). The first step in the rebranding process is to rebuild our web presence and social media platform. Our new website […]
The art and science of making cheese
By Martin Kouprie At the beginning in my cooking career I was taught the simple lessons — product knowledge, knife skills, butchery, cold and hot preparations, baking, simple pastries — you know, all the stuff to get you flying. Over time I added to these lessons and grew professionally, constantly learning while developing skills and […]
Institutional foodservice: Healthcare and corrections are key targets for contractors
By Geoff Wilson In its recently released 2017 Canadian Institutional Foodservice Market Report, fsSTRATEGY estimates total gross revenues in institutional foodservice in Canada in 2016 to be $8.5 billion or 10 per cent of total Canadian foodservice industry sales. The table below summarizes the extent of contractor penetration in the primary segments of the Canadian […]
Developing your restaurant’s workforce
By Soofia Mahmood Training and development in the hospitality industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry. The most definable aspect of the hospitality industry is its people. With this industry’s rising contribution to […]