McCormick News and Publications
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 - Redefining Atlantic Canada’s Food Scene
Join Mallard Cottage Chef Owner Todd Perrin and gain a new perspective on what Atlantic Canada is all about, from established traditions to its’ tasty dishes.
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 13, 2017 - MIDDLE EASTERN MEZZE– Get Ready to Experience Mouth Magic
Beyond one thousand and one nights - returning to the golden age of Arab flavours.
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 - Pizza Pizza turns 50 with children’s hospital charity push
Canada's leading pizza chain hopes to raise funds and awareness for Children's Miracle Network
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 20, 2017 - McCormick Advances Responsibility and Transparency through Purpose-led Performance Agenda
The Company's 2017 Purpose-led Performance Report Builds on Legacy of Responsible Business Practices and Includes New 2025 Goals
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 19, 2017 - The Mind of a Modern Chef
Let Chef John Placko introduce you to molecular cuisine and how it’s revolutionizing flavour in the foodservice industry.
October 18, 2017 - Flavours of Alberta
Zinc Restaurants, Executive Chef David Omar opens up about the inspiration and challenges behind sticking to a refreshing, flavourful menu concept
October 13, 2017 - Hawksworth Young Chef Scholarship Finalists Top 10 Flavourful Learnings
The past and present finalists share their top flavourful tips you need to know.
October 13, 2017 - The Makings of a Canadian Top Chef
Learn how to stand out amongst the crowd and become a Hawksworth Young Chef Scholarship Champion from Chef David Hawksworth.
September 22, 2017 - Getting to the Meat of It
Chefs John Jackson and Connie DeSousa share their tricks-of-the-trade for developing flavourful, meat-centric menus.