DOCSLIB.ORG

SUSUR LEE SHARES HIS EXPERIENCES SHARES HISEXPERIENCES Foodserviceandhospitality.Com

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SUSUR LEE SHARES HIS EXPERIENCES SHARES HISEXPERIENCES Foodserviceandhospitality.Com NET PROFITS Can you afford to serve sustainable fish and seafood? Can you afford not to? VENERABLE VODKA How this best-selling spirit can help boost profits TOAST MASTERS They may not be flashy, but toasters are the workhorses of the kitchen JOURNEY OF DISCOVERY SUSUR LEE SHARES HIS EXPERIENCES IN BECOMING A CULINARY ICON PLUS F&H ’s 2015 Hospitality Market Report CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION foodserviceandhospitality.com $4 | NOVEMBER 2015 Providing Quality Monin Flavourings, HOSPITALITY Service and Solutions UNLEASHED TORONTO ENERCARE CENTRE FEBRUARY 28, 29 & MARCH 1, 2016 BIGGER, BETTER AND BOLDER THAN EVER! This is where Canada’s hottest foodservice products and services meet Monin, the global flavour leader since 1912, has leading hospitality companies. Brands come to life. Trends are discovered. been a trusted brand in Canada for over 25 years. Experts heard. Ideas exchanged. Deals made. To best serve this market, Monin is proud to now partner with C.W. Shasky & Associates as the If you’re looking to connect with top foodservice companies to exclusive Canadian importer of their premium find new growth opportunities for your operation, flavouring products. These two family owned and this is YOUR event. operated companies with a tradition of excellence, join hands to deliver you the best quality products DISCOVER and custom solutions to take the ordinary to the SPECIAL extraordinary. Over 100 premium syrups, sauces, OPPORTUNITIES fruit purées and fruit smoothie mixes are available in the Bar and Beverage, for cra ing flavourful drinks and culinary creations. Coffee and Tea, Pizza, and Specialty Pavilions. BOOK YOUR EXHIBIT SPACE, BECOME A SPONSOR, OR REGISTER NOW AT WWW. RESTAURANTSHOW.CA. For more information, call 1-844-829-9414 or visit our websites, www.shasky.com and www.monin.com. 015 Monin Shasky CFS Ad.indd 1 9/14/15 1:09 PM VOLUME 48, NUMBER 8 NOVEMBER 2015 CONTENTS 23 39 12 Features 39 JOURNEY OF DISCOVERY 45 TOAST MASTERS They may not have Susur Lee, chef and owner of Lee the cachet of other appliances, but restaurant, Bent, Luckee, Lee Kitchen toasters are the workhorses of the 12 NET PROFITS Can you afford to serve and the newly launched Fring’s, kitchen By Denise Deveau sustainable fish and seafood? Can opens up about his meteoric rise you afford not to? By Sarah B. Hood to culinary fame in this excerpt from F&H’s Icons and Innovators Departments 23 GUIDE TO SUSTAINABLE SEAFOOD breakfast series By Rosanna Caira Where to source Ocean Wise and MSC-certified fish and seafood 43 VENERABLE VODKA 2 FROM THE EDITOR The best-selling spirit in the 5 FYI 30 STEERING GROWTH Canada’s country is a great way for operators 10 NEWSMAKER: Smoke’s Poutinerie foodservice industry is poised for to boost profits By Alan McGinty 11 FROM THE DESK growth in 2016, but increased costs, OF ROBERT CARTER a sluggish economy and lagging 48 CHEF’S CORNER: David Forbes, consumer confidence mean it won’t Ciel! Bistro-Bar, Quebec City be without challenges By Amy Bostock and Jill Failla 2015 Hospitality Market Report page 30 PHOTOS: JESSE MILNS [SUSUR LEE COVER], DREAMSTIME.COM [SEAFOOD DISH, WATER], CALVIN TAN [SUSUR LEE], JEM SULLIVAN [ILLUSTRATION] [SUSUR LEE], JEM SULLIVAN TAN CALVIN PHOTOS: JESSE MILNS [SUSUR LEE COVER], DREAMSTIME.COM [SEAFOOD DISH, WATER], FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. A TALE OF TWO RESTAURANTS uthor Charles Dickens wasn’t each other, and found both suffering writing about the restaurant from a lack of attention to the menu, it’s industry when he penned the clear that despite how good the food and Aopening of A Tale of Two Cities in 1859. service might be, there’s a host of other But his famous introductory sentence, issues that can detract from an overall “It was the best of times. It was the worst dining experience. of times. It was the age of wisdom, it was Unfortunately, as much as operators the age of foolishness, it was the epoch scramble to be all things to all people, of belief, it was the epoch of incredu- many don’t pay enough attention to lity,” could certainly apply to today’s the myriad details needed to succeed. foodservice industry, where a tsunami It’s baffling that though we live in the of conflicting trends are hitting opera- information age, there’s a huge discon- tors — so much it’s often challenging to nect between what’s posted on a res- understand what’s really going on. taurant website, for example, and what As we near the end of 2015, restaurant a restaurant actually delivers. So when operators have only to look at their sales a customer visits a restaurant and is receipts from the past year to determine primed to order a menu item they see just how healthy the year was. Perhaps, posted online, it would stand to reason more importantly, they need to focus on they should expect to find that dish on what looms around the corner for 2016 the menu, and not be informed by a and prepare to deal with it. seemingly frustrated waiter that the res- The industry is This month’s Hospitality Market taurant hasn’t served that dish for more “ caught between Report (see story on p. 30) shows an than two years (so why is it still on the two worlds, industry in flux. On the one hand, the website?). Similarly, when a customer industry is evolving and growing, albeit orders a dish from a restaurant’s menu, one appealing to at a slower pace than most would like they shouldn’t have to learn from the baby boomers — to see. Perhaps more interestingly, the server that “oops I somehow gave you a demographic that industry is caught between two worlds, a menu from a few weeks ago; we no one appealing to baby boomers — a longer feature that dish.” Sure, mistakes still carries a lot demographic that still carries a lot of happen, and in the grand scheme of of weight — and weight — and one increasingly focused things, they may not always seem like a one increasingly on the growing influence of millenni- big deal. But, at the end of the day, what als. Furthermore, we’re living in a time customers should remember about their focused on the when technology reigns supreme, where dining experiences is a series of memo- growing influence the rules of the game are changing faster rable moments, not a bunch of failed of millennials than we can adapt to them and where shortcomings. what’s essential one day quickly becomes ” obsolete the next. Welcome to the new age of restaurant dining. Certainly from my vantage point as someone who covers the restaurant industry, it’s fascinating to scratch below the surface of a simple meal to observe what works and what doesn’t and how service factors into the overall dining Rosanna Caira experience. So when I recently visited Editor/Publisher two restaurants within a few days of [email protected] 2 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM HOW DO YOUR SANDWICHES FOUNDER MITCH KOSTUCH STACK UP? Feb. 11, 1931– Oct. 23, 2014 EDITOR & PUBLISHER ROSANNA CAIRA [email protected] ART DIRECTOR MARGARET MOORE [email protected] MANAGING EDITOR AMY BOSTOCK [email protected] ASSOCIATE EDITOR JACKIE SLOAT-SPENCER [email protected] EDITORIAL ASSISTANT DANIELLE SCHALK [email protected] MULTIMEDIA MANAGER DEREK RAE [email protected] DIGITAL CONTENT MANAGER MEGAN O’BRIEN [email protected] GRAPHIC DESIGNER COURTNEY JENKINS [email protected] SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST [email protected] ACCOUNT MANAGER/CANADA STEVE HARTSIAS [email protected] ACCOUNT MANAGER/CANADA MARIA FAMA VIECILI [email protected] ACCOUNT MANAGER CHERYLL SAN JUAN [email protected] CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 DIRECTOR JIM KOSTUCH [email protected] ACCOUNTING MANAGER DANIELA PRICOIU [email protected] ADVISORY BOARD CARA OPERATIONS KEN OTTO CORA FRANCHISE GROUP DAVID POLNY CRAVE IT RESTAURANT GROUP ALEX RECHICHI FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN JOEY RESTAURANT GROUP BRITT INNES KATIE JESSOP REGISTERED DIETITIAN LECOURS WOLFSON LIMITED NORMAN WOLFSON SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS SOUTH ST. BURGER CO. JAY GOULD MANITOWOC FOODSERVICE JACQUES SEGUIN THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceandhospitality.com Volume 48, Number 8 Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: foodserviceandhospitality.com. Subscription Rates: 1-year subscription, $55; U.S. $80; International, $100. If you’d like to see your sales and profits reach new Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” heights, contact Piller’s Foodservice Sales. Postmaster send form 33-086-173 (11-82). We’re experts at helping your foodservice programs climb Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, to their potential. Restaurants Canada, The American Business Media and Magazines Canada. We acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund Foodservice Sales • 1-800-265-2628 (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock. 1-800-265-2628 www.pillersfoodservice.com 2016 FORD TRANSIT THE RIGHT TOOL FOR ANY JOB.
Load more

Recommended publications
  • Chopped Canada Dishes out an All-New Season of Specials Starting Sunday, October 16 on Food Network Canada
    CHOPPED CANADA DISHES OUT AN ALL-NEW SEASON OF SPECIALS STARTING SUNDAY, OCTOBER 16 ON FOOD NETWORK CANADA Junior Cooks, Grandmothers, Firefighters, Home-Grown Celebrities and Chopped Canada’s Very Own Judges Compete for the Coveted Title For images visit the Corus media centre To share this release socially use: bit.ly/2cXimyR L to R: Jessica Davis-Sydor, Jonathan Giovannoni, Ryleigh Taylor, and Teanna Rauckman in Chopped Canada Junior, Episode 1. Chopped Canada Judges Susur Lee, Michael Smith, Mark McEwan, and Anne Yarymowich. (TORONTO, September 26, 2016) — Food Network Canada’s #1 original series Chopped Canada returns with more heart-pumping competition in an all-new season of specials.* Junior cooks, grandmothers, firefighters, home-grown celebrities and the series’ very own chef judges, take over the Chopped Canada Kitchen battling it out for the coveted title and cash prize. Featuring an array of competitors of all ages, this season brings audiences a pantry of culinary diversity and high-stake challenges. The all-new season of Chopped Canada begins with the premiere presentation of Chopped Canada Junior (6x60) on Sunday, October 16 at 8 p.m. ET/PT, followed by the four remaining themed specials (4x60) starting Saturday, November 26 at 9 p.m. ET/PT. In each episode, hosted by Brad Smith, four competitors face off before an all-star rotating panel of three expert judges, including Mark McEwan, Lynn Crawford, Michael Smith, Susur Lee, Roger Mooking, John Higgins, Anne Yarymowich, Antonio Park, Massimo Capra, and Eden Grinshpan. Armed with skill and ingenuity, the competitors race against the clock to turn the mystery ingredients from their iconic baskets into an extraordinary three-course meal.
    [Show full text]
  • Fall Flavours Culinary Festival Title Sponsor
    The Prince Edward Island Fall Flavours Culinary Festival Title Sponsor September 4 – October 4 Official Festival Guide A unique culinary adventure highlighting authentic Prince Edward Island tastes & traditions. Incredible food, delightful venues, entertaining hosts, one-of-a-kind experiences. Some of the most fabulous and intimate food experiences you can imagine, including Signature Events hosted by popular CELEBRITY CHEF personalities! Signature Event Sponsors Tickets on sale now www.fallflavours.ca 1-866-960-9912 FOOD NETWORK is a trademark of Television Food Network G.P.; used with permission Welcome There’s so much that’s so good about Prince Edward Island, and our Fall Flavours Festival is a perfect example. The Festival features the best of our local foods and – with the expert preparation by our guest and local chef experts – lets us showcase them to perfection. This year’s Fall Flavours Festival brings you more than 60 different food events and activities. It also brings you some of North America’s most recognized and acclaimed chefs to join us as we celebrate Prince Edward Island’s culinary treasures. The entire Island is set for the Festival. From Tignish in the west to Souris in the east, communities all over the Island are showcasing the best we have to offer. And that best is spectacular - we are surrounded by some of the best food on the planet, and it’s never presented any better than during our Fall Flavours Festival. Enjoy! Event Types Events & Accommodation Packages Be sure to visit us online at www.fallflavours.ca for more details and information on special Fall Flavours events & accommodation packages.
    [Show full text]
  • View PDF Version
    INTRODUCING THE MAGAZINE $9.99 TOP Kathleen Wynne our annual ranking of Kathy Bardswick 25IMPACT + INFLUENCE p.16 Pernille Fischer Boulter Dr. Catherine Zahn, President and CEO Sara Austin of CAMH. YOUR VOTES ARE IN! 2,500 of you answered our Cover Contest call — YEARS these standout women are your choice. 20 OF INSPIRATION Sharon Hapton, Founder and Chief Executive Officer of Soup Sisters and Broth Brothers An Inspiring Case Study in the Rise of Social Enterprise and Social Entrepreneurship LISA HEIDMAN LL.B. SENIOR CLIENT PARTNER, THE BEDFORD CONSULTING GROUP, Photo: Paul Alexander Paul Photo: NORTH AMERICAN DIRECTOR OF BEDFORD LEGAL What business entrepreneurs are to the these soup making events provide a highly with thousands of volunteers at soup mak- economy, social entrepreneurs are to social rewarding and immediately tangible hands- ing events which are booked and sold out change. David Bornstein, who wrote the on, communal volunteer experience and an into 2015, coast-to-coast. As its first point bible on social entrepreneurship, How to opportunity to raise awareness about family of entry in the US and with its first chapter Change the World, Social Entrepreneurs violence and youth homelessness. In an en- now booming in Los Angeles, Soup Sisters and the Power of New Ideas, describes gaging event, involving thousands of people is now at the tipping point of growing North social entrepreneurs as “driven, creative every year, it’s one small way to tackle the American wide. individuals who question the status quo, issue of violence against women and chil- exploit new opportunities, refuse to give up, dren, while giving youth at risk a chance.
    [Show full text]
  • How the Jewel of the Gulf Became a Foodie's Paradise
    SPECIAL REPORT PRINCE EDWARD ISLAND How the jewel of the Gulf became a foodie’s key to a product’s success, and through CSK’s new partnership paradise Canada's Smartest with Fitorex Ltd., Canadians will soon be able to enjoy a range of heat & serve side dishes made with nutrient dense sprouted Internationally Kitchen Goes Global seeds and grains, a cutting edge health trend in food today. Fitorex Ltd. is not Canada Smartest Kitchen’s only interna- recognized and a Canada’s Smartest Kitchen has new international tional partner making moves into Canada. Joris Leferink, friends, and they’re bringing them to Atlantic Canada. For the Marketing Manager with Het Foodatelier and DeDutch in the mecca for celebrity uninitiated, Canada’s Smartest Kitchen (CSK) is a leader in food Netherlands, has been spending more time on Prince Edward product development and innovation happening in Atlantic Island in recent months. His organization’s specialty lies in chefs, P.E.I. has Canada, across the nation, and internationally. Located on the innovative processing and packaging, which Atlantic Canadian transformed itself into beautiful Charlottetown waterfront in Prince Edward Island, processors will be able to use to their benefit. “Many people and operating as the research and development arm of The can make products, there are only few who can find innovative the kitchen of Canada Culinary Institute of Canada, CSK employs a team of highly solutions” says Mr. Leferink. European food innovation is years skilled product developers with a wide range of specialties ahead of the rest of the world, and CSK is keen on bringing By Alec Bruce from seafood to confectioneries, as well as a team of marketing this innovation to those clients who would profit most, such as specialists who understand the competitive landscape of those in the lobster and fisheries industries.
    [Show full text]
  • Chef Christian Pritchard!
    North Island Lodge Fishing Report Last Minute Addition to the Ultimate Grill Showdown ~ Chef Christian Pritchard! June 2, 2015 * Chef Christian Pritchard. We are pleased to announce that we had a last minute addition to our featured Chef team for this year’s Ultimate Grill Showdown, currently underway at North Island Lodge. We are privileged to introduce Christian Pritchard: Christian’s passion for food started as a toddler with his weekly trip to The St. Lawrence Market in Toronto with his first culinary mentor his Dad. The sights, sounds, smells and tastes were the catalyst for a career in food and entertaining. Today, Christian dishes up his own brand of “gastrotainment” and culinary adventures. His cooking has enabled him to travel the globe to bring the flavours of the world to your table. Christian is the co founder of The Yukon Culinary Festival and has sold out 6 Food and Wine Tours of Ireland and Italy for Transat Holidays. Christian has become a household name in food broadcasting circles having appeared on TV, radio, in print and online across Canada, In the United States and Europe where he showcases his love for food, fun, culinary tourism and family! As an educator, brand ambassador and food emcee Christian is in demand for his food industry work, recipe development and #1 cheerleader work for the Canadian food movement. Christian has taught dozens of cooking classes and in the Arctic and Tuscany, Italy in the same week! His corporate clients include Transat Holidays, Dairy Farmers of Canada, T Fal, Dempsters, Tourism Yukon, Nestle Canada, Baci -Perugina, Zonin Prosecco, International Shellfish Festival of PEI, Royal Winter Fair, Gagganeau Appliances, Big on Beef Festival Alberta and The Osteoporosis Society of Canada.
    [Show full text]
  • Hawksworth Young Chef Scholarship Foundation WHO WE ARE
    Hawksworth Young Chef Scholarship Foundation WHO WE ARE Hawksworth Young Chef Scholarship Foundation The Hawksworth Young Chef Scholarship Foundation is Canada’s foremost culinary competition & community, bringing together emerging young talent with leading Chefs from across the country through its annual cooking competitions. We are a culinary arts non-profit created by Chef David Hawksworth in 2013 to recognize and inspire young Canadian chefs, whilst promoting professionalism and culinary excellence within the hospitality industry. Each year, we give away $20,000 in cash prizes, along with a variety of sponsor gifts and a unique program of culinary experiences, giving young chefs the inspiration and opportunity needed to develop their professional skills. WHAT WE DO Inspire. Challenge. Connect. Influence. CHEF OUTREACH Hundreds of applications are submitted from top professional kitchens and culinary schools from across Canada. The application includes a personalized recipe for a main course dish. REGIONAL COMPETITONS The top 50 young professionals are selected to compete in regional heats in Vancouver, Calgary, Montreal, Toronto and Halifax. The 1st and 2nd place winners in each city are invited to compete in the National Finals. NATIONAL FINALS COMPETITION A 3-day program of learning and mentorship opportunities culminates in a 90-minute Black Box cooking challenge where the competitors must use mandatory mystery ingredients. The winners are presented that evening at an awards ceremony reception. ALUMNI OPPORTUNITIES & CHEF COMMUNITY Being a past competitor in the scholarship gives alumni the opportunity to attend field trips, gatherings, and culinary excursions, as well as to be a part of a network of Canada’s most talented and revered chefs.
    [Show full text]
  • Pearson Redux Rethinking Tradition Vikram Vij's My
    MIX IT UP A snapshot of three of Canada’s PEARSON top drink slingers REDUX Celebrity chefs help reinvent the foodservice scene at Toronto’s international airport RETHINKING TRADITION Non-traditional foodservice operators are creating new efficiencies amidst old challenges PLUS VIKRAM VIJ’S MY SHANTI MAKES ITS Classic comfort sweets are inspiring DEBUT contemporary desserts CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 PRODUCT SALES MAIL CANADIAN PUBLICATION foodserviceandhospitality.com $4 | OCTOBER 2014 4 Campbell Company of Canada 1 0 ©2 Campbell’s® Verve ® Korean Style BBQ Beef Soup complexity SIMPLIFIED Creating complex flavour experiences is no simple task. That’s where we come in. Campbell’s® Verve ® soups bring together rich stocks, real cream and specialty ingredients – making it easy to deliver indulgent flavour in every bowl. Explore Campbell’s® Classic, Signature and Verve ® soups at CampbellsFoodservice.ca Single Page Gatefold Ad A Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # CCA26266 Tracking # CCA27819 Cr. Director S. Martineau File Name Bleed 7.625 x 11.125" CMYK Insertion: Art Director M. Sullivan CCA27819_GatefoldPortfolioAdPgA_F&H.ai Trim 7.375" x 10.875" Copy Writer S. Martineau Initial Keyline Date: 9.9.14 Foodservice & Hospitality Account J. Smith Live 6.875" x 10.375" 1 Production A. Wood SIZE TEAM Tra c C. Bandstra NOTES COLOR USE COLOR Retoucher R. Ortiz ALTS Keyliner J. Blanchard Slug Created: 1/31/12 Printed @ 100% Unless Indicated VOLUME 47, NUMBER 7 OCTOBER 2014 CONTENTS 39 14 24 Features 18 THE CHERRY ON TOP Chefs dish up 41 IF THE SUITE FITS Induction sweet nostalgia with classic, comforting technologies are increasing efficiencies desserts By Lindsay Forsey as cooking island add-ons By Denise Deveau 24 YYZ FOOD FLIGHT PLAN Since 2011, almost 30 food and beverage units have been added or redeveloped at Canada’s Departments largest airport.
    [Show full text]
  • Wall of Chefs
    FOOD NETWORK CANADA PRÉSENTE D’AMBITIEUX CHEFS AMATEURS QUI S’AFFONTERONT À L’ÉMISSION WALL OF CHEFS Des participants de partout au pays se feront concurrence pour se mériter le respect du Wall of Chefs et gagner un grand prix de 10 000 $ #WallofChefs a été diffusée en première le 3 février à 22 h HNE/HNP sur les ondes de Food Network Canada Visionnez la promo de lancement ici Pour diffusion immédiate TORONTO, le 10 janvier 2020 – Le mur est érigé, la cuisine est prête et les défis sont choisis. Aujourd’hui, Food Network Canada annonce les noms des cuisiniers amateurs audacieux et talentueux qui sont entrés dans la cuisine de Wall of Chefs le 3 février dernier, 22 h HNE/HNP, dans le but de remporter 10 000 $ en argent. Animé par Noah Cappe (Carnival Eats), chaque épisode de la série originale Wall of Chefs de Corus Studios (10 x 60) présente quatre aspirants cuisiniers, qui s’affrontent lors de trois rondes de compétition féroce. À chaque défi, la pression monte alors que les cuisiniers amateurs créent leurs plats scrutés minutieusement par « The Wall », une brochette exceptionnelle de 33 grands noms du monde culinaire canadien, qui se relayeront tout au long de la saison, dont 12 chefs notoires mis en vedette à chaque épisode. Les concurrents doivent s’affronter jusqu’à la ronde finale, lors de laquelle The Wall annonce le grand gagnant. Les cuisiniers amateurs canadiens qui devront tester leurs habiletés et impressionner les juges proviennent des quatre coins du Canada, incluant Fort McPherson, Territoires du Nord-Ouest, Calgary, Alta, Halifax, Nouvelle-Écosse, Saint-Jean de Terre-Neuve, Saskatoon, Saskatchewan, Niagara-on-the-Lake, Ontario, Vancouver, Colombie-Britannique et bien plus.
    [Show full text]
  • Media Kit 2020 Cooks Who Feed Media Kit 2020
    MEDIA KIT 2020 COOKS WHO FEED MEDIA KIT 2020 At Cooks Who Feed Cooks Who Feed create aprons that empower food lovers to take action towards a hunger-free world. For every apron sold, food waste is rescued and used to provide 100 nutritious meals. We fulfill this promise through our partnerships with organizations that rescue food waste and redistribute the I firmly believe in the food to the less fortunate. quote, What makes us relevant to our customers is what makes us The two most important different, our multilevel impact. There is a social benefit in days in your life are the every step of our process. day you are born and the day you find out why”. 1) For every apron sold, food waste is rescued to provide 100 nutritious meals. Cook Who Feed is my “why”. 2) We bring sustainable fashion to the kitchen. We only use natural, local and recycled fabrics and we take an eco-friend- Seema Sanghavi ly approach to every stage of production. A lot of detail has gone into designing our aprons to make them stylish, func- tional and eco-friendly. 3) All our aprons are ethically handmade by a team of under- privileged women in India. We provide these women with safe and fair work with the goal of getting them out of poverty COOKS WHO FEED MEDIA KIT 2020 Launch At Cooks Who Feed, we March 8, 2019 on Kickstarter produce hand crafted Kickstarter link: https://www.kickstarter.com/proj- aprons to feed those in ects/741405375/cooks-who-feed-fighting-hunger-by-reducing-fo need and prevent food od-wa from going to waste.
    [Show full text]
  • In the Age of the Larger-Than-Life Celebrity Chef, Susur Lee Has Maintained a Master’S Focus on His Craft
    CULINAIT story by JENNIfEr CoCKraLL-KINg photos by JaSoN NESS In the age of the larger-than-life celebrity chef, Susur Lee has maintained a master’s focus on his craft. During his week as the Hokanson Chef in Residence, the father of Asian fusion imparted his worldly brand of kitchen wisdom with the style and commitment of an artist indifferent to the trappings of fame. PROFILE OF A MASTER ’m still learning,” Susur Lee declares at the start of Lee, who is known around the world merely by fi rst “ his two-hour talk and cooking demonstration to 50 name – Susur, meaning “fi ne sand” in Chinese – has I eager Culinary Arts students hanging on his every come to Edmonton for fi ve intensely packed days in word as he assembles Singaporean slaw salad with salted March as NAIT’s Hokanson Chef in Residence. He’s apricot dressing. Lee is a tall, lean 52-year-old who looks arguably Canada’s best-known chef with fi ve restaurants 32 thanks to good genetics, yoga, seriously stylish jeans to his name, and legions of fans thanks to a recent turn and running shoes, and his iconic black ponytail. on Top Chef Masters, where he competed against 21 other famous chefs only to lose the fi nal competition to Marcus Samuelsson by a fraction of a point. But in the NAIT kitchens, there’s no sign of the ego that usually accompanies a chef of his stature. Instead, he seems more concerned with encouraging students to squeeze every last bit of information out of him while they have his undivided attention.
    [Show full text]
  • The Food and Beverage Market Entry Handbook: Canada
    The Food and Beverage Market Entry Handbook: Canada a Practical Guide to the Market in Canada for European Agri-food Products and Products with Geographical Indications March 2017 Prepared by: EUROPEAN COMMISSION Consumers, Health, Agriculture and Food Executive Agency Promotion of Agricultural Products Unit E-mail: [email protected] Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). This document has been prepared for the Consumers, Health, Agriculture and Food Executive Agency (Chafea) acting under the mandate from the European Commission. It reflects the views only of the authors, and the Commission / Chafea cannot be held responsible for any use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://europa.eu). Luxembourg: Publications Office of the European Union, 2017 PDF/Volume_01 ISBN 978-92-9200-758-4 doi: 10.2818/832340 EB-02-17-373-EN-N © European Union, 2017 Reproduction is authorised provided the source is acknowledged. Enjoy It’s from Europe – Market Entry Handbook Table of Contents: How to Use this Handbook Table of Contents List of Acronyms ........................................................................................................8 The Food and Beverage Market Entry Handbook: Canada.......................................
    [Show full text]
  • COVID-19 RESOURCE TOOLKIT a Guide for Canadian Planners and Urbanists
    COVID-19 RESOURCE TOOLKIT A Guide for Canadian Planners and Urbanists November, 2020 Updated April, 2021 © Lorenzo TABLE OF CONTENTS FOREWORD 3 HOW TO USE THIS GUIDE 4 ADDITIONAL RESOURCES 5 AGE-FRIENDLY PLANNING 12 COMMERCIAL REAL ESTATE 22 COMMUNITY DESIGN 29 DENSITY 40 ECONOMIC DEVELOPMENT 44 ENVIRONMENT & CLIMATE CHANGE 60 EQUITY & SOCIAL JUSTICE 68 FOOD SYSTEMS 90 HOUSING & HOUSELESSNESS 94 INDIGENOUS ISSUES 109 MAIN STREETS 117 PUBLIC SPACES 123 RESILIENCY 134 RESPONSES & ACTIONS 141 RURAL & NORTHERN ISSUES 147 SMART CITIES & TECHNOLOGY 155 TRANSPORTATION 159 URBAN ISSUES 180 WORK SPACES 201 2 FOREWORD In 2019 no one could foresee that a year later entire countries would be shut down to curb the spread of a highly contagious virus. When the gravity of the COVID-19 pandemic became clear in March 2020, Canada, like many other nations, imposed strict “lockdown” measures on almost all sectors of society. Overnight, most Canadians became confined to their homes. Office buildings, malls, streets, public spaces and airports emptied. Only essential services, such as grocery stores, pharmacies, and gas stations, were allowed to operate under strict “physical distancing” conditions. As our understanding of SARS-CoV-2 (the virus that causes COVID-19) grew and lockdown measures persisted for several weeks and months, glaring inefficiencies in community design started to become unignorable. Our response to challenges that had previously been inadequately addressed - multimodal transportation, a high-quality public realm, age-friendly and accessible planning, for example - have now become essential precursors for the creation of a resilient post-pandemic world. Conversations on the future of cities have become commonplace in mainstream society, and some of the best and brightest minds in the planning profession have made valuable contributions to this discourse.
    [Show full text]