A chef’s craft is best described as culinary art – The art of creating dishes that are as pleasing to the palate as to the eye. Techniques from preparation to presentation require a high level of skill and imagination. Chef Renée Bellefeuille creates her masterpieces in one of the most inspiring venue’s in Toronto,FIND OUT MORE |

  1. Tell us about your journey into the culinary industry… I started cooking for my brother and sister at the age of 12. I was the oldest, and my parents were divorced, my mom was working and often busy at night selling real estate, honestly, I got tired of frozen Costco lasagna and soFIND OUT MORE |

Uniforms are not only functional and fashionable. They’re a creative branding tool that helps turn your restaurant into a recognisable establishment. Here’s how….   1. A uniform keeps your brand image consistent From your restaurants interior décor to your visually designed menu, keeping your theme consistent solidifies your brand and let’s your customers know whatFIND OUT MORE |

This year over 200 chefs and hospitality professionals put on our bestselling Hartford Chef Jacket and smiled for the camera at Canada’s largest hospitality event, the RC Show. Your skills are worth celebrating! So for the past 3 years we’ve pulled you out of the kitchen and into the limelight with complimentary professional photos atFIND OUT MORE |

Name: Thomas Luu Age: 38 Location: Friday Harbour Resort Your Restaurant/Business: Hospitality Resort Tell us a little bit about your kitchen: As we are still developing, there are several food venues that we are currently working on and designing. Our first restaurant, The Beach Club, is a three-meal period dining restaurant that offers local ingredients from our surroundingFIND OUT MORE |

Chef Cole Glendinning Sheraton Suites Calgary Eau Claire 1. Where do you hang your apron, so-to-speak? Executive Chef, Flower & Wolf, Sheraton Suites Calgary Eau Claire. 2. How would you describe your kitchen? We are focused on bold flavors, fresh ingredients, Albertan and Canadian producers and a highly engaged team of cooks who want toFIND OUT MORE |

Chef Anna Gedalof Havergal College 1. Where do you hang your apron, so-to-speak? Havergal College. 2. How would you describe your kitchen? Havergal College is a prestigious private school for girls. Our kitchen serves nutritious and delicious food to the Havergal students and staff. We are a very busy kitchen and our team of sevenFIND OUT MORE |

Chef Jae-Anthony 1. Where do you hang your apron, so to speak? Seasoned Dreams – A contemporary Caribbean restaurant and catering service located in the Sud-Ouest area of Montreal. 2. Tell us a little bit about your kitchen. Our kitchen is filled with positive vibes all around. We are blessed with so much opportunity andFIND OUT MORE |

Chef Haan Palcu-Chang 1. Tell us a bit about yourself and your background? I got a history degree at Queens University and decided to start cooking after that. I started cooking at a Thai restaurant in Vancouver. From there, I spent two years in Copenhagen, working in Michelin-starred restaurants and then went on spend threeFIND OUT MORE |

    Chef Colin Burslem Location: Fairmont Vancouver Airport 1. Where do you currently work and how long have you been there? Two years at Fairmont Vancouver Airport and 11 years with Fairmont. 2. Where were you before and what were you doing? In my 11 years with Fairmont, I have worked in a varietyFIND OUT MORE |