Dan Wise is the founder of Real Eats America, a meal delivery company with a difference. Utilizing sous-vide technology, Real Eats offers fully-cooked meals designed by chefs that can be reheated in six minutes. So users benefit from healthy and delicious meals while saving time on preparation, and retaining the ability to concentrate on other…
Mindfulness can make you a better entrepreneur- and Louise Kelly can show you how.
Louise Kelly is a Professor of Management and Leadership at the University of La Verne in California. With her co-author Marina Dorian, she recently published a conceptual paper in The New England Journal of Entrepreneurship entitled: “Doing Well and Good: An Exploration of the role of Mindfulness in the Entrepreneurial Opportunity Recognition and Evaluation Process.”…
M.Wells’ Steakhouse’s Hugue Dufour really wants a ski-doo hideaway.
Hugue Dufour has come a long way since Alma, Quebec. After moving to Montreal to work with culinary legends Normand Laprise of Toqué! and Martin Picard of Au Pied de Cochon, Hugues met his wife and partner Sarah Obreitis and together they created M.Wells in Long Island City. Today, M.Wells Steakhouse is a Michelin star…
Eataly USA C.E.O. Nicola Farinetti: for food retail to survive, it must be meaningful.
Nicola Farinetti’s father Oscar Farinetti founded Eataly in 2007, in Turin. Since then, this unique blend of food court, retail store and restaurant featuring Italy’s finest foods has spread across the globe. Today, with over 34 highly-individualized locations, the company is experiencing continued growth – at a time when retail is being challenged at every…
GQ Magazine’s Alan Richman says Montreal is the best food city in North America.
Alan Richman is a veteran journalist from Philadelphia who began his career as a food writer in Montreal. He went on to write for The New York Times, The Chicago Tribune, and People magazine. But his life changed when he became a food writer for GQ Magazine. His work at the magazine won him several…
Noah Bernamoff’s indie spirit guides Mile End Deli, his Montreal-inspired New York City eatery.
Noah Bernamoff started Mile End Deli straight out law school, driven by a courageous DIY spirit and by a desire to bring the Montreal food he’d grown up to the people of Brooklyn and New York City. Today, with other restaurants (including Grand Army,) bagel shops (Black Seed) and even a grocery store in upstate…
Showtime with Montreal Plaza’s Charles Antoine Crête, one of Canada’s most innovative chefs and creative personalities.
Charles Antoine Crête defines himself as “a clown and a control freak.” It’s an apt description of a man who is at once a creative whirlwind and a disciplined chef and restaurateur who worked as chef-de-cuisine at Normand Laprise’s Toqué for 14 years before setting out on his own. For the last two years, along…
Langdon Hall’s Jason Bangerter is Canada’s Best farm-to-table chef.
Langdon Hall Hotel and Spa is a true jewel of the Canadian culinary scene. Located in Cambridge, Ontario, Langdon Hall is situated on a beautiful piece of land surrounded by gardens. Its magical setting has made it a favourite in southern Ontario. Jason Bangerter presides over a kitchen that has slowly and inexorably driven Langdon…
Marie-Claude Lortie, Elise Tastet and Ian Harrison – writing about food in the age of disruption. From C2 Montreal 2017.
We were delighted to have three of Montreal’s leading food writers on our show live from the Aquarium at C2 Montreal 2017. Marie-Claude Lortie is a writer for Montreal’s largest-circulation daily newspaper, La Presse. Elise Tastet’s blog Tastet.ca reaches over 1 million users. Ian Harrison was editor and writer for Eater in Montreal before becoming…
Honest Weight’s John Bil is giving his all so you can eat the best seafood.
John Bil has been called “the in-demand oysterman who shucked his way to the top” by Toronto Life magazine. One of Canada’s most respected seafood experts, John is a true independent spirit who left high school to open an indie record store in Toronto before spending fifteen years working on an oyster farm in the…
McGill University Desautels Faculty of Management’s Karl Moore trusts restaurateurs to take the pulse.
Associate Professor Karl Moore invites Canada’s top C.E.O.’s to speak to his class at McGill University’s Desautels Faculty of Management, and interviews them on his CJAD radio show “The C.E.O series. ” He is always sure to include figures from the restaurant trade, because, he says, they demonstrate leadership and an ability to adapt quickly….
With Rose and Sons and more, Toronto empire-builder Anthony Rose is hitting his stride.
Anthony Rose worked as a chef in some of the best and most exciting restaurants in San Francisco and New York before returning to Toronto and building a restaurant mini-empire that includes Rose and Sons, Fat Pasha, Schmaltz Appetizing, Swan, and Big Crow. He’s into comfort food in a big way, and, as he navigates…
