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Soup season.
Patti Delgado, head chef of Vibrant, a responsibly sourced restaurant with a gluten-free, vegan, and vegetarian menu, has pulled together the perfect cozy companion for nights spent inside, offering solace during the cooler months.
Chef Francisco Higareda believes that, while expensive to source, these centuries-old ingredients are essential to the preservation of Mexican cuisine and culture.
Chef Fisun Ercan’s new farm-to-table restaurant, Bika, is “obviously with Turkish cuisine touches, but I cook with my senses, not with recipes.”
Jenni Lessard is the first female executive chef at Wanuskewin Heritage Park Authority, a centre just outside of Saskatoon that fosters education and respect for the land based on Indigenous culture, heritage, and arts.
The Sash Simpson story reads like a novel, and the latest chapter, titled “Sash”, is about the chef opening his eponymous restaurant in Toronto’s Summerhill neighbourhood.
Pastaio David Marcelli makes pasta with the precision of a surgeon and the flair of an artist.
Jamie Oliver catapulted to fame at the age of 23. Nearly two decades later, the British celebrity chef and TV personality has built a brand on food and campaigning.
Chef Angus An cooks in such a way that transcends the rigidity of traditional dishes, embracing the bounty of local Canadian ingredients and fluidly interpreting them in a progressive Thai context.
