Restaurants Canada’s 2015 Chef Survey is based on responses from more than 400 professional chefs. It was conducted by independent market research fi rm BrandSpark International in January 2015. Chefs were asked to rate the popularity of a variety of menu items and cooking methods to identify hot trends and up-and-comers. Read Survey…
Stars of the culinary and entertainment worlds will be shining at the Restaurants Canada Show, March 1-3 at the Direct Energy Centre. This annual trade event, the largest of its kind in Canada, is expected to attract 12,000 hospitality industry professionals over three days.
The Board of Directors of the World Association of Chefs Societies (WACS) accepted the resignation of Gissur Guðmundsson (centre) stepping down from his position as President and Board Member of the Association with immediate effect.
Although Canada faced challenges, Chef Laurant Godbout can be proud of his presentation. This competition has taken on new dimensions in competitive elements and participation. SEE VIDEO – Laurant’s working interview at 39.30
A fundamental mandate of the Canadian Culinary Federation is the education of it’s members. The Canadian Culinary Institute is the educational branch of the Federation responsible for providing advanced training and certification.