Are long hours and late shifts a pain in the neck? Maybe Chef Works Canada can help take some of that weight off of your shoulders with the Berkeley family of aprons. Designed to provide the ultimate comfort for those working the front or back of the house, the Berkeley Chef’s Bib, Bib and PetiteFIND OUT MORE |

Being a Chef means working crazy hours, juggling rapid-fire orders, and taming harsh critics. Many of us may wonder why people still choose to be a Chef, but when you listen to their reasons you can’t help but be inspired. On ChefTalk’s forum, culinary professionals are sharing their intriguing stories of how they became aFIND OUT MORE |

An insight by Chef Doris Fin.   Waterfront Awards for Culinary Arts winner, Chef Doris Fin, is breaking down preconceptions about ‘plant-based’ cooking. An avid demonstrator at local foodie spots from markets to festivals and cooking classes, she has been inspiring foodies, chefs and students around Toronto. Chef Doris shares with us a deeper levelFIND OUT MORE |

Chef Emily Richards has a talent and passion for connecting with people through unique ‘pop-up’ events. We caught up with Chef Emily as she prepares for her next ‘pop-up’ event at Tawse Winery, Vineland.   “Tawse Winery has special wine club events that I have been lucky to participate in over the last few years.FIND OUT MORE |

Introducing Carlo Curto, Executive Chef at Delta Toronto Airport.   1. Tell us a little bit about your kitchen Team cohesiveness, passion, collaboration and commitment are the pillars to my kitchen. We are unified by our passion for food and the desire to wow our customers with an amazing culinary experience.   2. What wasFIND OUT MORE |

The opening of The Malcolm Hotel delivered not only a new accommodation destination to Canmore (Alberta), but also a new dining experience led by Executive Chef Graham Smith. Chef Graham shares with us the story of his “legendary” journey setting up the hotels culinary offering and some of the challenges he faced along the way.FIND OUT MORE |

We caught up with Executive Chef, Chef Benjamin Lillico, to discuss how he infuses seasonal ingredients into the menu at The Rich Uncle Tavern. Tell us how seasonality influences The Rich Uncle Tavern… Seasonality is everything to us! We always want to showcase seasonal, locally driven products whenever we can at the Tavern weather itFIND OUT MORE |

  1. Your Restaurant/Business Le Sélect Bistro (Est 1977), a classic Parisian style French bistro located in the heart of Toronto’s Garment and Warehouse district.   2. Tell us a little bit about your kitchen It’s a challenging and rewarding kitchen to work in; with all the latest equipment a cook/chef could want. I loveFIND OUT MORE |

Chef Pam Fanjoy shows us the power of transferable skills. Starting her career as a Clinical Social Worker, she took a leap into the culinary industry following her passion to become a chef. She took her values of community and connection and infused them as key ingredients in her dishes. As well as opening herFIND OUT MORE |

Guest post by Isabella Sulpizio, Ocean Wise Seafood Accounts Coordinator Shopping for seafood can be such an exciting experience. There are so many colours, textures, tastes and flavours to play with. The possibilities for cooking are endless and the recipes can be anywhere from pop it in the oven simple to googling cooking techniques youFIND OUT MORE |