October 2007
| Imagine a world without good bread! Throughout history, time-honoured techniques and natural ingredients have brought bread to our tables. The bread industry saw a slight decline when consumers were told that bread was the enemy but the low carb fad is near dead and has left behind a consumer who wants taste plus nutrition. Artisan style breads are still on the rise. Canadian Food Trends 2020 from Agriculture and Agri-Food Canada reported that by raising a generation of label readers, we will become more conscious of nutrition and food ingredients than ever before, with a focus... more >> |
| CHECK THIS OUT | Canadian Culinary Book Awards announces English and French finalists | ||
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Some of Canada’s top food professionals spent the summer at their stoves testing recipes and evaluating culinary books from more than 50 entrants in the Cuisine Canada and the University of Guelph’s 10th Annual Canadian Culinary Book Awards contest. The winners will be announced November 2, 2007, at a special reception at the Delta Chelsea Hotel, in Toronto... more >> | |
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| CHEF PROFILE | Chef Kate Nugent | ||
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It was at a small west end patisserie specializing in sugar and chocolate sculpture, where one of Canada’s leading female baking chefs began her career. Twenty years later and Chef Kate Nugent is elected Co-Chair of BAC, (Baking Association of Canada) the first time a woman has been in that position. The BAC is the national trade association representing Canada’s... more >> | |
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| OUTSTANDING IN THEIR FIELD | Going Local: Trade Opportunities Between Farmers and Chefs | ||
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Going Local: Trade Opportunities Between Farmers and Chefs You are invited to meet local farmers growing and raising a variety of quality products
for the culinary marketplace. Make connections, secure distribution networks and promote
more locally-grown ingredients on your menu… |
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| BRIDGING THE GAP | Culinology® Training In Toronto for Food Scientists and in Guelph for Chefs | ||
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Culinary Training for the Food Scientist Culinology® Training Where: George Brown Chef School The Research Chef's Association (RCA) has joined forces with George Brown Chef School to offer food technologists the opportunity to get hands-on training in the same culinary... more >> |
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| WHAT’S HAPPENING | Upcoming Events | ||
Test your knowledge: |
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Marriage of Food and Wine…