Archive for March, 2010

First-ever Canadian Chef Survey reveals top menu trends for 2010 [CNW]

TORONTO, March 4 /CNW/ – Local, sustainable and organic food choices top the list of what’s hot in Canada’s restaurant kitchens. The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA).
Click here for the top picks for 2010

Lecours Wolfson is proud to be part of Terroir 2010

Join us for the hospitality industry’s leading education symposium and celebrate this year’s theme: inspiration and innovation. The day-long event includes internationally acclaimed keynote speakers (sign-up for our newsletter for keynote announcement), wine and food sampling, Chef demonstrations, panel discussions and business seminars. Don’t miss it!
Click here to buy your tickets now.

Arlene Stein on Terroir [...]

Updating Restaurant Etiquette for a Modern Age [starchefs.com]

This is a great piece explaining how important Back of House ‘Best Practices’ are to the culture of the entire operation.
Click to read the entire article.