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Time to cozy up to comfort food on your menu

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It’s always comforting when an owner breathes life into an old restaurant. That’s the approach Jamie and Fran Rouse have used since relaunching Boondocks in March 2013, a venerable dockside eatery in scenic Fisherman’s Cove near Halifax, NS. Read more

Add a little fall and winter to your dessert menu

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Kira Smith loves desserts. The chef grew up with the aroma of her mother’s freshly baked, flaky-crusted apple pie, bursting with juicy cinnamon-apple slices, wafting through the house. Read more

Safety first! How safe is what’s on your plate?

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Since the first La Popessa opened its doors in 1998, partners Michel Bourdages, Jocelyn Bergeron and Georges Blanchette have introduced strict protocols to ensure food safety across a network of 17 franchised restaurants... Read more

3 key strategies to say goodbye to kitchen waste

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It’s a sad fact: Restaurant operators are often consumed by the amount of food that gets chucked into the trash at the end of each night. Read more

4 key tips to make sure your food is safe

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After years working as a nurse, Jan Dearing approaches food preparation and serving at her Southern Smoke BBQ & Grill with a focus on risk assessment and control. Read more

It’s time to shake up your dessert menu

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Lino Cordeiro has seen thousands of desserts in his time. As a classically trained chef who worked in the hotel industry for years before joining Rich Products of Canada, he’s been able to assess a lot of dessert menus. And he has one word for all too many of them: boring. Read more

Like it hot? Time to spice up your winter menu!

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I think of myself as a spice expert. I worked with the brand Tabasco way before I was hired for this position. When I was growing up in Welland, Ont., the secret ingredient in my mother’s tomato sauce and meatballs was Tabasco Brand Original Red. My mother used it, and now I’m using it. Read more

Humber College culinary students create truckin’ good food truck dishes

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Nestle Corporate Chef Adam Cowan & Chef Adam Teune - Competition MCs
David Lam & Nestle Corporate Chef Adam Cowan
Tina Pistarelli & Nestle Corporate Chef Adam Cowan
Humber College’s brightest culinary and baking students competed in a live cook-off where they were tasked with creating food truck inspired dishes in front of hundreds of onlookers. Read more

Bring on the sweet treats

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Rhonda Viani invites diners to enjoy a little sweet indulgence at the end of their meal. The pastry chef at Vancouver’s West is definitely a dessert champion, tickling the taste buds of the guests at the 3,000 sq. ft. West Restaurant with such confections as griottine cherry cream cheese ice cream, chocolate truffle cake, and mango panna cotta, citrus savarin and farmhouse yogurt. Read more

Give your diners a soup-er experience!

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Across Canada, patrons are enjoying bowls of soup and turning them into complete meals by adding a salad or bread. Savvy operators are exploring new soup opportunities and becoming more innovative with their soup menus. Partner content Read more