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 […]

The latest trends in restaurant refrigeration equipment

Canadian Restaurant & Foodservice News recently asked leading refrigeration equipment managers about buying tips, cost savings and the latest developments in refrigeration. Read on to find out what they had to say. . . . Participants: Phil Beauvais, Market Manager, Hobart Canada Greg Hotta, Distributed Product Manager, Garland Canada, Manitowoc Foodservice Lina Muasher, Igloo Food […]