CULINARY BLOG

Inspired by his mother, Brian’s career as a professional chef started with a part-time dishwashing job and quickly flourished into a passion for culinary innovation.

Spending a year living in Bari, Italy with her family, Marsha gained a passion for unique flavours and exquisite tastes. She has spent time in some of Toronto’s top kitchens and is no stranger to culinary innovation.

Karen's passion for cooking started at an early age as food was always a focal point of celebrations. Following her passion, Karen worked in kitchens in Israel, Canada and the US where her passion evolved from cooking into product development and she went on to develop menus, recipes and formulations for leading Canadian regional, national and CPG companies. During that time her passion further evolved into the marriage of culinary arts and science and she obtained her food science certification to bring together the 2 disciplines.

Promoting from within has many advantages! When done correctly, promoting your Line Cook to Sous Chef will help strengthen your...

During my recent trip to Newfoundland’s West Coast with Account Manager, Anne Marie Skanes, I had the opportunity to spend a couple...

According to the National Restaurant Association, over 75% of a restaurant's food inventory losses are attributed to employee theft....

When I first took my Chef course, one of the first 3 words that stuck with me was “ MISE EN PLACE .“  I would find out that those 3...

In my career I’ve had the pleasure of working in kitchens that ran fast and smooth. I’ve also endured the frustration of kitchens...

HOMEMADE GRAVLAX is a fine dining experience which is easily prepared in your kitchen! What is Gravlax?It is a Nordic dish...

Hopefully losing members of your kitchen staff is a nightmare! At the end of the day everyone is replaceable, but replacing staff...