Club House for Chefs


Food Service Trends

November 16, 2017 - The French's® Brand Kicks Off the Holiday Season by Donating Over 1.25 Million Meals to Support Food Banks of Canada
The French's brand, part of McCormick & Company, today announces the start of their second annual 1 Bottle = 1 Meal campaign with the Food Banks of Canada.

November 15, 2017 - Introducing Casual Fine Dining
Find out how Chef Scott Cannon is creating fusion food that is approachable for all diners

November 15, 2017 - The James Beard Foundation – Making an Impact in the Kitchen & Beyond
The JBF’s Vice President Kris Moon shares how establishing a sustainable food-system can be achieved through chefs and restaurants

November 15, 2017 - Catering 101 – Creating Innovative & Adaptive Menus
Step inside the world of catering with The Food Dudes Founder Adrian Niman and discover how to implement unique and adaptable trends to your menus.

November 10, 2017 - Eating alone is the new black as solo dining soars
Solo dining has increased by 85 percent since 2015

November 07, 2017 - Toronto pop-up restaurant fights stigma with HIV+ chefs
Only half of Canadians would knowingly share or eat food prepared by someone who is HIV positive.

October 28, 2017 - McCormick Flavour Forecast 2013: The Future Of Global Flavour
These flavour combinations illustrate how food trends are coming to life through taste

October 27, 2017 - Younger generations more willing to try new flavors
A growing divide in flavor preferences between millennials and boomers is highlighted in a new report.

October 25, 2017 - Calgary restaurant puts diners in the dark
Dark Table aims to enhance diners’ less dominant senses like smell and taste, but also raise awareness of issues the visually impaired face every day.

October 25, 2017 - Six foodservice trends coming in 2018
Technomic predicts what it thinks will be the biggest changes in the restaurant industry during 2018.

October 20, 2017 - A new haggis challenge for Canadian chefs
Canadian chefs may soon need to raise their game when it comes to cooking a traditional Scottish delicacy.

October 19, 2017 - Into the Wild – A Culinary Exploration of Wild Food
Join Story Chaser Production’s Founder, Kevin Kossowan and learn how to bring food from the wild into you own kitchen.

October 18, 2017 - How-to Introduce Sustainable Seafood Practices in Your Restaurant
Adding sustainable seafood to your menu has never been easier with Chef Ned Bell.

October 13, 2017 - Ontario restaurants may be forced to recycle all of their organic food waste
The government in Ontario is considering introducing a ban on organic food waste, which would affect households as well as the foodservice industry.

October 13, 2017 - Desserts are now an anytime thing
Diners are slowly drifting away from the traditional idea of dessert being a post-meal event.

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