You Belong at the Table: Tracy Andrews’ Journey to Leadership in Foodservice
This profile is part of a series by the Re-seasoning Coalition, a non-profit organization dedicated to increasing representation…
MENU Tag: DEIA
The Rooms Rebuilding Foodservice
Foodservice has always been powered by people, and today, there’s a growing focus on designing spaces that better…
Black Leadership à La Carte
A new leadership series spotlighting seven Black women shaping foodservice beyond the front line. The Re-Seasoning Coalition (TRSC)…
How We’re Supporting Operators with Canadian-Made Innovations
Article written for MENU Magazine by Philman George, Corporate Chef and Co-founder of The Re-Seasoning Coalition “Where is…
Bridging Indigenous Foodways & Culinary Leadership: A Conversation with Chef Chris Commandant
Tucked inside the National Arts Centre (NAC) in Ottawa, 1 Elgin is a culinary stage for Canada’s diverse…
A Blueprint for Belonging: Lessons from Queer Third Places for Hospitality Today
The idea of the “third place” has captivated hospitality for decades. Restaurateurs, hoteliers, and bar owners chase that…
THE DOUBLE BIND: How Race and Gender Shape Black Women’s Careers in Foodservice
Intersectionality isn’t just a buzzword—it’s a reality that shapes workplace experiences in ways many don’t see. Coined by…
Elevating Menus: Diversity in the Canadian Wine Industry
Vinequity aims to ensure people who identify as Black, Indigenous or People of Colour (including those who identify…
