• CHEF PROFILE: Boban Kovachevich, Executive Hotels and Resorts
    With an average day stretching from 8:30 a.m. to 8:30 p.m., Boban Kovachevich believes the role of a corporate chef requires a love for the trade.

    read more
  • CHEF PROFILE: John Pekka Woods, HMS Host
    If John Pekka Woods can’t find a product that meets his standards, he removes it from the menu.

    read more
  • CHEF PROFILE: Graham Hayes, French's Food Company
    Graham Hayes got his first taste of the foodservice industry at age 10 and he has never worked anywhere else.

    read more
  • CHEF PROFILE: Alain Demeule, Pizza Delight and Mikes
    Alain Demeule started working in the foodservice industry more than 40 years ago.

    read more
  • Restaurateurs join recipe for economic development in Hamilton
    Hamilton is looking to its restaurateurs to help attract new investment to the city.

    read more
  • Make the most of your kitchen
    The Metro Toronto Convention Centre has nearly doubled the number of plates it’s capable of producing without increasing the kitchen’s floor space.

    read more
  • Canadian wine
    A report on three major growing regions.

    read more
  • Women in foodservice: success stories from the industry
    This month we profiled six successful women in the foodservice industry.

    read more

more stories

  • Mark McEwan partners with Fairfax

  • In a partnership between chef Mark McEwan and Fairfax Financial, which purchased a 45 per cent stake in The McEwan Group in early September, both parties will bring their expertise to the table.