Club House for Chefs


Food and Flavour Trends

January 17, 2018 - National food policy would form the foundation for ‘a more sustainable food system’
Canada’s government will develop a national food policy to incorporate the social, environmental and economic aspects of the country’s food system into an integrated framework.

January 11, 2018 - Meet McCormick Canada’s Chef Juriaan
The Executive Chef and culinary mastermind behind McCormick Canada.

January 11, 2018 - London Calling
Scoping out food trends for McCormick’s annual Flavour Forecast.

January 11, 2018 - 6 Questions with Executive Chef, Juriaan Snellen
Learn about Chef Juriaan’s favourite McCormick Canada products and his “food first” approach.

January 10, 2018 - The Art of Cooking Raw Cuisine
Chef Julia Sullivan opens up about her inspiration, the role of spices and how raw flavouring impacts dish seasoning and development.

January 10, 2018 - The Making of Indie Chefs Week
Chef Grover Smith shares what Indie Chefs Week is all about and how it's community climate differs from that of culinary competitions.

January 10, 2018 - Creating a Healthier Sweet Tooth
Chloe Epstein, owner of Chloe’s Soft Serve Fruit shares the story behind her transition to dessert development and her fruitful flavour process.

December 30, 2017 - Loblaw offers yet more food predictions for 2018
Nostalgia, gut health, meal kits and waste management are all touted to be big in 2018

December 22, 2017 - Modernizing Mexican Flavours
Chef Claudette Zepeda-Wilkins shares how she’s taking Mexican cuisine to the next level with her unapologetic and authentic cooking style.

December 22, 2017 - The Fast-Casual Italian Dining Experience
Chef Shahir Massoud shares his secrets to keeping his menu simple, premium and affordable.

December 22, 2017 - Breakfast Elevation – Taking the Most Important Meal of the Day to New Levels of Flavour
Take your breakfast menus beyond eggs and avocado toast with Chef Trish Gill.

December 21, 2017 - Drink sales remain vital to a restaurant’s success despite stagnant growth
The amount of wine being sold in bars and restaurants has declined for the fourth year running.

December 13, 2017 - Half of Canadians want chefs to spice things up
More ethnic ingredients like sambal or peri peri can add heat and flavor complexity

December 05, 2017 - Flavour Forecast 2018 Press Release

December 02, 2017 - Five food and drink trends you could see in 2018
What will be the biggest food and drink developments next year?

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