Will Guidara takes the Proustian Questionnaire (for the first time)
Q: Your perfect idea of happiness?A: The fleeting moment where I want for nothing in the world. Q:…
MENU Magazine
MENU continues its legacy of storytelling and industry perspectives in a new digital home. Connecting compelling stories with Restaurants Canada's research, advocacy and expertise, MENU explores the people, ideas and issues defining Canadian foodservice.
THE POWER OF BEING UNREASONABLE: IN CONVERSATION WITH LEGENDARY RESTAURATEUR WILL GUIDARA
New York City’s Eleven Madison Park and its meteoric rise to number one on the World’s 50 Best…
NEW GAME, NEW RULES: THE CONTEMPORARY BAR OWNER’S PLAYBOOK – According to Christina Veira & Evelyn Chick
Canada’s bar and beverage industry has forked. Arguably more than any other hospitality format, bars had to reinvent…
Introducing Trinity Market: The Ultimate Collab
Chef, author, lifelong seafood fan and restaurant rethinker Matt Dean Pettit is the kind of person who seems…
Black in the Kitchen: Resilience Meets Passion at Sasilka Shallangwa’s SK Cookks
The Re-Seasoning Coalition is dedicated to increasing the representation of Black Canadians in foodservice through research, programming and…
Supper Central x Groupex
SUPPER CENTRAL Operator: Louise & Palmer NowakGroupex member since: 2022Winnipeg, Manitoba Independently owned and operated by a mother-daughter…
The Journey Within
Inez Cook is a fascinating person and a somewhat reluctant leader. Born in Bella Coola, BC as a…
CHEF EVA CHIN SERVES IT RAW
American ex-pat Chef Eva Chin is a rising star in the Canadian culinary scene. Her culinary style has…
