December 13, 2019 | View Online | Archive | Advertise   instagram_icon.jpg linkedin_icon.gif
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Q&A with Robin Wasicuna

“It doesn’t matter what you’re producing if you’re putting out a good product,” the Yellowknife-based chef says. But with three decades in the kitchen, Wasicuna is thinking of the next steps in his career and about getting off of the line. ... Read the full story

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Kraft Heinz pledges $40,000 to Humber culinary, baking programs
The donation will help students gain real-world expertise by bringing education and industry together....Full story
Pace® Salsa: A top performer in Canadian foodservice!
This simple ingredient's versatility makes it great to serve during any day-part....Full story
Jack Astor's launches 11 new globally inspired bowls and salads

Jack Astor's has announced its biggest menu innovation to date...Full story
Diners have spoken: OpenTable Reveals The Top 100 Restaurants in Canada and Top Dining Trends for 2019
The list is a comprehensive look at the year's most beloved dining spots selected from more than 500,000 verified diner reviews of over 3,000 restaurants across the country.....Full story

Barilla Foundation: "An Urgent Rethink of the Global Food System Is Needed"
Global food systems generate $12 trillion of hidden costs, from environmental damage to public health.....Full story

Recipe Club: Pineapple Carrot "Cake" With Shaved Ice
Treat yourself to the goodness of carrot cake in this icy treat....Full story
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