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MICHELIN STAR France’S Renowned Toque Alain Ducasse WINTER Shares His Secrets WARMERS to Success Soups and Sandwiches Offer Convenience, Value and Decadence

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MICHELIN STAR France’S Renowned Toque Alain Ducasse WINTER Shares His Secrets WARMERS to Success Soups and Sandwiches Offer Convenience, Value and Decadence GRAPE PRIDE Wine Country Ontario champions local wine purveyors MICHELIN STAR France’s renowned toque Alain Ducasse WINTER shares his secrets WARMERS to success Soups and sandwiches offer convenience, value and decadence ANNUAL PINNACLE AWARDS ISSUE TORONTO’S KING STREET FOOD COMPANY NABS COMPANY OF THE YEAR, EASTERN CANADA, HONOURS AT THE 26TH ANNUAL PINNACLE AWARDS CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION foodserviceandhospitality.com $4 | DECEMBER 2014 Fresh look, enduring commitment Our new logo leads with our family name, refl ecting our commitment to another century of service from the heart. At Gordon Food Service, we know what it takes to succeed. For over 115 years, we’ve been advancing thoughtfully and innovating with purpose, partnering with our customers to keep them running today and help them grow tomorrow. Each day, we’re bringing new ideas to the table. We look forward to meeting you there. Visit gfs.ca to learn more about Gordon Food Service and our new look. VOLUME 47, NUMBER 9 DECEMBER 2014 CONTENTS ], JACQUELINE YOUNG [MANDEL HITZER] THE th ANNUAL [ALAIN DUCASSE 26 PINNACLE AWARDS 17 29 MARKING THE SEASON Introducing the 26th Annual 64 Pinnacle Award winners26 30 COMPANY OF THE YEAR – EASTERN CANADA WE THREE KINGS An expand- ing empire and a culinary coup of international proportions has cemented Toronto-based King Street Food KRISTA COMEAU [PANINI & CARROT GINGER SOUP], MIKAEL VOJINOVIC COMEAU [PANINI KRISTA Company’s place in Canada’s culinary landscape By Jennifer Febbraro 34 COMPANY OF THE YEAR – WESTERN 20 CANADA MOVING INLAND Cactus Restaurants Ltd. is set to continue its Features upward trajectory as it prepares to 53 THE SECRET’S OUT More than 150 expand into Eastern Canada restaurants champion Ontario’s By Brianne Binelli versatile, age-worthy and internationally 4 LIVING THE LEGACY With Mitch acclaimed wines By Helen Catellier Kostuch’s passing, the foodservice and 38 INDEPENDENT RESTAURATEUR hospitality, and publishing industries OF THE YEAR BUILDING AN EMPIRE lose one of their icons By Rosanna Caira Toronto’s Chase Hospitality Group is redefining hospitality, creating a unique Departments 17 STAR PERFORMER During a four- experience with top-notch food and day whirlwind tour of Toronto, chef service By Laura Pratt Alain Ducasse met with F&H to share 2 FROM THE EDITOR insights into what makes a Michelin- 42 CHEF OF THE YEAR TURNING THE 10 FYI star chef By Rosanna Caira TIDE Chef Ned Bell steals the spotlight 19 FROM THE DESK this year, becoming the poster boy for OF ROBERT CARTER 20 BITES & BOWLS Canadians are sustainable seafood 57 POURING: Cocktails warming up to soups and sandwiches, By Jackie Sloat-Spencer 59 EQUIPMENT: Buffet Equipment which offer convenience, quality and Food-holding Equipment ingredients and value By Liz Campbell 48 SUPPLIER OF THE YEAR 64 CHEF’S CORNER: STILL WATERS RUN DEEP The guiding Mandel Hitzer, Deer + Almond, principles of integrity, quality and Winnipeg innovation have made High Liner Foods a leading supplier of prepared COVER PHOTOS: MARGARET MULLIGAN [KING STREET FOOD COMPANY], VENTURI+KARPA [CACTUS RESTAURANTS LTD.]. PHOTOS THIS PAGE: PHOTOS THIS PAGE: LTD.]. [CACTUS RESTAURANTS VENTURI+KARPA COVER PHOTOS: MARGARET MULLIGAN [KING STREET FOOD COMPANY], frozen seafood in Canada By Helen Catellier FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY DECEMBER 2014 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. TIME TO SHINE ho doesn’t like a winner? proud of what we have achieved in the Whether talking about sports, past 26 years with the Pinnacle Awards Wbusiness or entertainment, we’re program; after each annual edition, he magnetically drawn to successful individu- would be the first to congratulate me and als and companies. Understandably so. the KML team on yet another great event. Everyone wants to be associated with them As such, we dedicate this issue to Mitch because perhaps, selfishly, on some level, and to everything he represented. As a we hope their success rubs off on us. company, we are sad to have lost his guid- Ironically, when it came time to write ing spirit, his inspiring personality and his this month’s editorial, I planned to focus commitment to excellence. As individuals on excellence, as I typically do every we mourn the passing of a “gentle man,” December in our Pinnacle Awards issue. a humanitarian and a truly special indi- But, before my deadline, circumstances vidual. His legacy will live on. beyond our control changed what I wanted Speaking of excellence, earlier this to say, and why I wanted to say it. Sadly, fall, I had the distinct pleasure of inter- on Oct. 23, Mitch Kostuch, our president, viewing Alain Ducasse, chef/owner of 22 passed away suddenly, leaving a void in restaurants around the world (see story the lives of his personal family and his on p. 17). If anyone can talk about professional one, both here at Kostuch success he can. Ducasse’s stable of restau- Media and at TrainCan, our sister com- rants has garnered a total of 21 Michelin pany. On a larger scale, Mitch’s pass- stars, with three earning three Michelin We dedicate ing has impacted everyone he ever met, stars each — an incredible feat not rep- “ this issue to both professionally and personally, in licated by any other chef. When asked Mitch and to Canada and throughout the world. The what he attributes this achievement to, outpouring of affection moments after we his answer speaks volumes: “You have everything announced his passing is testament to the to work harder, better and faster than he represented. immense respect and admiration Mitch anyone else.” Certainly, all of this year’s As a company, commanded in the industry. winners, and Mitch Kostuch, can attest In many ways, it’s fitting that we feature to that sentiment. we are sad a special tribute to him (see story on p. As we close the chapter on yet anoth- to have lost 4) in the context of this special Pinnacle er year, let’s pause to celebrate the stars his guiding spirit, Awards issue — the one that focuses on that shine so brightly in this industry — excellence. Mitch was truly a special man including Mitch — and thank them for his inspiring who cared so passionately about the food- showing us the way. On behalf of the entire personality and service and hospitality industries, and he KML team, thank you for your continued his commitment was always inspired by the excellence he support over the past year. We wish you saw at every turn, from the operators to a wonderful holiday season, and a happy to excellence the chefs to the suppliers, to the students new year, punctuated by good health, pros- ” who will be tomorrow’s leaders. He recog- perity and always a touch of magic. nized the importance of every individual. He was always excited and re-energized after attending events and conferences, because he always walked away from them with new respect for the industry and a ton of new ideas. Rosanna Caira Of course, Mitch was very proud of Editor/Publisher what the teams at Kostuch and TrainCan [email protected] have accomplished. He was particularly 2 FOODSERVICE AND HOSPITALITY DECEMBER 2014 FOODSERVICEANDHOSPITALITY.COM CONNECTING THE DOTS WE HAVE BECOME THE MOST TALKED ABOUT FRANCHISE BRAND IN CANADA'S PREMIUM CASUAL DINING INDUSTRY. WE’RE CONNECTING THE DOTS BETWEEN RESTAURANTEURS AND GUESTS ALL ACROSS CANADA. FOUNDER MITCH KOSTUCH Feb. 11, 1931– Oct. 23, 2014 EDITOR & PUBLISHER ROSANNA CAIRA [email protected] ART DIRECTOR MARGARET MOORE [email protected] MANAGING EDITOR BRIANNE BINELLI [email protected] ASSOCIATE EDITOR HELEN CATELLIER [email protected] SPECIAL PROJECTS EDITOR JACKIE SLOAT-SPENCER [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] SALES & MARKETING ASSISTANT CHERYLL SAN JUAN [email protected] CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 DIRECTOR JIM KOSTUCH [email protected] ACCOUNTING DANIELA PRICOIU [email protected] OFFICE MANAGER TINA ALEXANDROU [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 NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS 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 47, Number 9 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 (HST included); U.S. $80; International, $100. Canada Post – “Canadian Publication
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