Q&A with Chef Jeremy Charles, Raymonds Restaurant and The Merchant Tavern, St. John’s, NL

Education: St. Pius Culinary Institute, Montreal Career path: Professional Fly Tier Years of experience as a chef: 18 What are your earliest memories of cooking? My earliest memories of cooking were working on traditional Newfoundland dishes with my grandmother at her summer house in a small fishing village in Newfoundland called Old Perlican. Also splitting […]

Appetizers take centre stage with bold flavours and ethnic influences

By Kristin Menas Appetizers are currently at the forefront of menu development, with operators using starter menus to test and experiment with bold flavours, unique ingredients and creative preparations. That appetizers can be ordered as a lead-in to a meal or as a snack between meals makes them particularly appealing options for diners looking to […]

Five questions: Justin Leboe

By Marian Staresinic Justin Leboe originally hails from Vancouver, B.C, where he started his culinary journey. Starting at Umberto’s when he was only 13 years old, Leboe eventually became one of the original cooks to open the restaurant C in downtown Vancouver in 1997. Justin has a natural talent when it comes to the culinary […]