SPRING/SUMMER 2018

THIRST
QUENCHERS
p. 29

The Art Of
Plating p. 49
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p. 52

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 THIS ISSUE

D E PA R TM E N T S
2 President’s Letter
7 Great Advice
12 Staying Ahead
38 Taste Nation
43 Inspired Menu
57 Recipe Central

FE AT U R ES
17 IN SEASONS
Spring Fling

21 WHAT’S UP!
Brand Points PLUS

29 OPEN MENU
Global Thirst

7
Quenchers

35 MARKETING 101
Are You
Instagrammable?

Chef Connexion is published twice a Creative Direction and Production 44 COST CHECK
year by Greenbridge Foodservice Bravada Consumer Communications Bread That’s Worth
The Dough
Managing Editor Translation
Jane Auster Jérôme Kurès 49 GOOD BUSINESS
Contributing Writers Mailing Address The Art of Plating
Suzanne Boles Chef Connexion Magazine
Darren Climans Greenbridge Foodservice Inc.
52 FOODIE
Kate Engineer 1373 Victoria Street N. Unit 201 Generation Zs
Julie Gedeon Kitchener, ON N2B 3R6
Lawrence Herzog Look for Brand Points PLUS
Alison Kent www.chefconnexion.ca qualifying products throughout
Cherie Thompson www.brandpointsplus.ca the magazine!
Great advice
Mentions of "vegetarian" on
Canadian menus grew 7.2%
over the past two years and
24.5% over the past year.
Mentions of "vegan" are up
29.6% and 16% over the same
time period.
©2016 Technomic Inc.
A menu lacking vegetarian options
alienates up to 33%, or nearly 12
million Canadians, according to a
poll commissioned by the Vancouver
Humane Society. That’s right. One-
third of our population is either
vegetarian or eating less meat.
Operators can ill afford to close the
door on this growing consumer group.
But designing your existing menu took
time and creativity. Don’t worry; you
By Cherie Thompson
The
vegetarians
are coming...
are you
ready?
don’t need to blow up all your hard work
to make room for vegetarian diners.
Who are they and what do
they want?
Collectively, vegetarians choose,
whether for health, preference, ethical,
religious or environmental reasons, to
exclude some or all animal products
from their diets. You need to ask what
they eat to know how to serve them: u
CHEFCONNEXION.CA 7
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According to technomic’s menumonitor,
“gluten-free” is the leading health
claim on Canadian menus, appearing
1,956 times. Operators are expanding
the gluten-free options they offer on
menus to appeal to health-focused
diners in addition to diners with
dietary restrictions. Restaurants are
serving up gluten-free varieties of
pizza crust, bread for sandwiches,
breading and desserts.
The second leading health claim on
Canadian menus is “vegetarian.”
A lot of this popularity can be
attributed to an increased interest in
plant-based menus.
Vegetables are taking centre stage on
many menus as operators attempt to
court not only vegans or vegetarians,
but flexitarian diners as well.
Another health claim appearing on
menus is “organic.”
This term fits within a growing call
for clean and natural foods produced
without fertilizers, antibiotics,
pesticides and other additives. Not only
are organic foods appealing for health
reasons, but organic sourcing also
promotes eco-friendly practices.
Vegetarian – exclusion of meat and
other animal products from the diet
Lactovegetarian – vegetarian who
eats dairy products
Ovovegetarian – vegetarian who
eats eggs
Pescevegetarian or pescatarian –
vegetarian who eats fish and seafood
Pollovegetarian – vegetarian who
eats chicken
Vegan – one who excludes meat and
other animal products from the diet
and does not use any animal products
Flexitarian – primarily a vegetarian
who sometimes eats animal products
Put out the welcome signs
“Take all requests with the utmost
respect,” says Kyla Tuori, Unilever Food
GREAT ADVICE
Solutions’ corporate chef for Canada.
“There are a variety of reasons, all very
personal and subjective, that someone
may choose to follow a specific diet.”
The “why” should not matter to you
as an operator in the customer service
business.
Tuori reminds us of the importance of
spreading the word. “Many customers,
with special diets, tend to remain loyal
to restaurants they know have food for
them and tend to avoid others. Unless
the operator informs potential new
customers, they may not even consider
dining there.”
TOP TIP. Advertise at the table or
counter, online and on social media
to communicate to current and
potential customers. Use table tent
cards, for now, if changing your
menu isn’t in the budget. u
CHEFCONNEXION.CA 9

GREAT ADVICE

Power up your menu dazzles the palate with a blend of

North African spices.
“Vegetarian menu offerings should
“Clubhouse has a roasted garlic and
not be an ‘afterthought’,” advises
red pepper seasoning, and LaGrille
Tuori. “However, (operators) can use
has a vegetable seasoning perfect for
a variety of the ingredients already
basting vegetables for the grill, pan or
on hand.” You don’t need to clear out
oven,” Snellen suggests.
your kitchen.
Don’t make it more complicated than
TOP TIP. Evaluate your current menu
necessary. Do you need a vegetarian
with the palate of a vegetarian. Read
version of a Caesar salad? “No, it
label ingredients diligently – gelatin
makes more sense to offer a completely
and Worcestershire sauce, for
different salad, well prepared and well
example, are no-goes for vegetarians.
seasoned, suitable for a plant-based
How many offerings? Tuori diet,” Chef Juriaan offers.
suggests, “At least a couple in each
Unilever’s Kyla Tuori adds, “Create
segment of the menu. Variety is
these dishes with creativity and
key and will drive loyal customers.”
care. Make these veggie dishes so
Add to your ‘craveable’ they tempt even the most
existing menu Food strategies steadfast carnivore.”

focusing on However you rework the menu, ensure

non-meat
protein sources:
• Dairy
• Eggs
• Pulses (beans and lentils)
• Tofu – soybean curd, available
in various textures and flavours
• Tempeh – fermented pressed
soybean that can also be made
from other legumes, cereals
or coconut
• TVP (Textured Vegetable
Protein) – extracted plant-based
proteins, available as granules,
powder, cubes or slices
• Seitan – cooked wheat
protein (gluten)
• Nuts
• Seeds
• Grains
your offerings suit your capabilities
After all, who could resist a Red Curry
Thai Fried Cauliflower?
and represent your brand.
The vegetarians are here to stay.
“The simplest approach is Embrace this growing segment. Open
substitution. If you are a protein- your menu and invite them in.
centred establishment, take
advantage of all the vegetarian
options available to us,” says Juriaan
Snellen, executive corporate chef
Vegetarian
for McCormick Canada. There are recipes to tickle
delicious, high-quality pre-made
options that go from freezer to table
diners’ palates
– think veggie burgers and hot http://clubhouseforchefs.
dogs, seitan sausages and meatless ca/recipes/flavour-
chicken breasts.
forecast/mediterranean-
Snellen, like a third of Canadians, vegetable-shakshuka
is consuming less meat and enjoys
the creative challenge in vegetarian http://clubhouseforchefs.
cooking. “The biggest difference ca/recipes/vegetarian/
between meat and vegetables is red-curry-thai-fried-
the lack of umami flavours. Using
cauliflower
spices and seasonings can boost the
umami on your vegetarian menu.” A
Mediterranean Vegetable Shakshuka

10 SPRING/SUMMER 2018
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And because they’re real
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Try this light lunch classic.

MEDITERR ANEAN FRITTATA

INGREDIENTS
2 cups liquid whole egg 1. In a large bowl, mix together potatoes, green and red
2 cups milk peppers and olives.
300 g hash brown potatoes
150 g black olives, chopped 2. Blend in liquid egg, milk, garlic, salt and pepper.
150 g green peppers, diced Pour egg mixture into baking dish and sprinkle with cheese.
150 g red peppers, diced
130 g shredded cheese 3. Bake at 350°F for 45–50 mins or until the frittata reaches
1 tsp garlic granules an internal temperature of 165°F (74°C).
¼ tsp salt
¼ tsp ground black pepper 4. Cut into squares and enjoy.

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©National EggSolutions, a Vanderpol's Eggs Ltd. & Global Egg Corporation Joint Venture, 2018. All rights reserved.

STAYING AHEAD

Platemates
By Lawrence Herzog Time to sidle up to your seconds-in-command

Add Miscela to your

favourite side for a
punch of flavour!

12 SPRING/SUMMER 2018
 STAYING AHEAD

Lift your profits and your menu with creative sides. They’re a
great way to freshen menus without too much extra financial
outlay, and you can even reduce the cost of proteins by
offering smaller portions dressed up with their sidekicks.
Sides can also spark cravings that spur traffic. Highlighting
more seasonal and limited-availability sides may help drive
more visits, data from Technomic suggest.
Shifting eating habits = new opportunities
Technomic’s Canadian Starters, Small Plates & Sides
Consumer Trend Report reveals:
• Leading sides at top LSR chains serve both sit-down and
on-the-go occasions. Breads and fries are still top choices.
Fastest-growing are proteins (up 50%) and non-breaded
vegetables (up 19%).
• At FSRs, fries and non-breaded vegetables are still top
sides. More filling options are growing, such as taco and
pizza starters and pasta/noodle sides (up 38%). Healthier
sides are also growing, including deli salads (up 22%),
sweet potatoes and varieties of rice.

SM A LL PL ATES A ND SIDES GROW ING IN POPUL A R IT Y

POWERHOUSE SIDES
“Health-conscious consumers are looking for better choices
without compromising on taste,” says Mars Canada Food
Service chef and writer Cherie Thompson (also a writer for
Chef Connexion). “Grains are always in season and don’t
take up valuable fridge or freezer space. A quick trip to the
spice rack (or herb garden) will keep things fresh all year
long without straining food costs.”
A clean ingredient list (natural, familiar, simple) is the
opportunity for customization for flavour and nutrition and
a way to meet the growing dietary needs of your customers,
she says. Technomic data indicate that consumers are more
likely to pay extra for vegetarian, vegan and perceived
healthy options.
Grains have great plate appeal, adding texture, colour and
nutrition, she notes. They’re kitchen-friendly time savers, too,
with easy prep, exceptional hold and dry storage.

CHEFCONNEXION.CA 13

STAYING AHEAD
MISCELA CAN ADD A BOOST OF FLAVOUR TO ANY DISH,
ESPECIALLY SIDES
Cherie’s tip:
Uncle Ben’s Quinoa and Ancient
Grains Medley makes a nutritious
Vegan Apple Cinnamon Breakfast
Porridge, a delectable Smoked
Cheddar Veggie Burger and a gutsy
Roasted Garlic and Herb Pilaf that
pairs with any protein.
Take a simple, easy-to-prepare pilaf,
use one of Uncle Ben’s trending
premium, wholegrain blends and see
what it can do.
• Spring – Ginger Coconut Spinach
• Summer – Thyme Walnut
Green Bean
• Fall – Smokey Mushroom
• Winter – Carrot Ras al Hanout
Plants on the side
More diners are looking for plant-
based foods. Appetizers and creative
FACT
sides are a great way to introduce
QUICK
new tastes and fresh flavours to your
consumers are guests, says John Placko, culinary
more likely to director at Modern Culinary Academy.
pay extra for
vegetarian, vegan On the menu with Chef John:
and perceived Appetizer: Cauliflower florets roasted
with olive oil, garlic, paprika and sea
healthy options. salt and topped with a purée of roasted
red pepper blended with yogurt and
Technomic’s Consumer Trend Report
ground cumin.
14 SPRING/SUMMER 2018
Appetizer: Panna cotta made with
butternut squash and goat cheese
topped with some zest of orange.
Main course side: Pan-seared kale
with bacon, caramelized onion,
pepitas and roasted garlic.
Main course side: Slow-roasted
tomatoes served warm with a drizzle
of olive oil blended with fresh basil,
oregano and parmesan cheese.
Creating simple sides
Finding ways to design simple and easy
sides that look like a lot more work has
gone into them is a big saver – in time
and dollars. One example is miscela,
a mixture of garden vegetables, fruits,
herbs and spices with bold flavours.
“Miscela can add a boost of flavour
to any dish, especially sides where
you can simply mix in with a grain
or pasta to create a complex dish in
seconds, says Matt Park, marketing
coordinator, Derlea Brand Foods.
“Miscela is versatile; it can act as an
ingredient or topper in both hot and
cold applications. It’s a low calorie,
natural, gluten-free, vegetarian, kosher
product that accommodates a wide
range of food and dietary restrictions.”
So do your mains – and your budget –
a favour by sidling up to creative sides
that add oomph to the plate and colour
to any menu.
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 IN SEASONS

By Lawrence Herzog

How sweet it is!

• Only 51% of consumers eat
dessert at the same restaurant
where they eat their meal.
• Desserts are more likely to
influence younger than older
diners’ restaurant choices.
• 3 in 10 (31%) consumers and
37% of women say they’d be
more likely to order dessert
if a mini-portioned option
were available.

Sources: Technomic’s 2017 Canadian Ethnic

Food & Beverage CTRE Menu and Technomic’s
latest desserts report

14
16 FALL/WINTER 20172018
SPRING/SUMMER
 IN SEASONS

By Lawrence Herzog

Fall in love with spring colour on your menu

through spices, vegetables, global flavours,
and spring desserts. Here’s how to wake up
your plates as the seasons turn. Celebrate
the delight of the warmer months and tempt
your guests with brighter and lighter choices.

Delicious dessert dayparts

According to Technomic, 57% of Canadian consumers
indulge in dessert at least once a week and across all dayparts.
“While consumers eat dessert throughout the day, their need
states differ by daypart,” explains Anne Mills, manager of
consumer insights. “Smaller, handheld desserts such as
cookies and doughnuts will appeal for daytime snacks or
lunch add-ons, while indulgent varieties such as cake or pie
appeal more strongly later in the day. Healthier options such
as muffins, smoothies and fruit resonate for desserts eaten as
meal replacements.”

Think bright, think fresh

Tossed crisp salads with an abundance of spring vegetables
like asparagus, red radishes, shaved fennel and watercress
will brighten up your menu. “Use herbs like dill, cilantro or
parsley to add a fresh spring element to any dish,” says Juriaan
Snellen, McCormick Canada’s executive corporate chef. u

CHEFCONNEXION.CA 17
 IN SEASONS
Fall in love with spring colour on your menu
through spices, vegetables, global flavours,
and spring desserts.
“Spring is the season for lighter fare,
fluffy frittatas topped with green
asparagus, snipped chives and a touch
of lemon pepper,” Snellen adds. Edible
flowers are becoming more popular
and they bring colour to the plate and
add a unique peppery note.
Celebrating the stalk
When he thinks of spring menus, John
Placko thinks first of asparagus. The
culinary director of Modern Culinary
Academy says the short window of
opportunity for wonderfully fresh
asparagus makes it all the more
precious and delightful. You could even
create an asparagus menu, he suggests.
• Start with an appetizer of steamed
asparagus with a gremolata of
parsley, lemon zest, garlic and
olive oil – a nice way to let the
vegetable shine.
• Craft a cream of asparagus soup
by using the spears as well as
all the trimmings and top it with
chopped fresh mint and a drizzle
of Tabasco spiked sour cream.
• Create a salad with asparagus
cooked al dente and then chilled
and topped with a drizzle of
sriracha mayo, sliced green onion
and smoked salt that brings this
dish to life.
18 SPRING/SUMMER 2018
“As a side with warm asparagus, a soft
poached egg and shaved Parmesan
cheese with cracked black pepper
is a nice way to enjoy asparagus. A
baked flatbread with Alfredo sauce,
asparagus, sliced cooked potato,
mozzarella and Parmesan cheeses.
And even as a sorbet between courses.”
Put some spring in your soups
Lighter, broth-based soups like lemon
chicken and rice or a spicy Thai
pea soup go well with the season,
Snellen says. Spring is the best time
to enjoy succulent lamb seasoned
with rosemary, thyme and green
peppercorns paired with fresh peas,
mint and a refreshing Middle Eastern
labneh made from strained yogurt.
Light, fruity, colourful desserts
Rhubarb in pies, jams or paired with
a touch of honey as a side dish brings
a sour tart element to the table. Fresh
fruits paired with egg white meringue
and tangy sorbets are good options for
spring desserts, Snellen says.
“Make spring desserts light, fruity and
colourful,” John Placko suggests. “An
Eton Mess is a perfect choice. Take
crumbled meringue, whipped cream,
fresh strawberries and add a twist on
a classic with passionfruit sauce. Mix
the meringue with whipped cream,
layer a tall glass with multiple levels of
strawberries, passion fruit sauce and
the meringue/cream mix.”
Mindful consumption
We’re starting to see more interest
and availability of food that feeds
both mind and body, Chef Juriaan
notes. “This holistic approach to
mindful consumption while shaking
off some excess weight put on over
the colder months and holiday season
is very popular in the springtime.
Chilled artisanal tonics that promote
gut health or a rebalancing cocktail
of ginger, turmeric, pineapple and
dandelions offered as a digestive will
give your menus a spring makeover.”
Recipes:
http://clubhouseforchefs.ca/recipes/
other-meats/fennel-lamb-burgers-with-piri-
piri-romesco-sauce
http://clubhouseforchefs.ca/recipes/eggs-
dairy/tuscan-frittata
http://clubhouseforchefs.ca/recipes/
vegetable-fruit/spinach-salad-with-lemon-
herb-goat-cheese
http://clubhouseforchefs.ca/recipes/
poultry/strawberry-asparagus-chicken-salad
 IN SEASONS

Edible Flowers
bring colour to
the plate

spring & summer are the seasons for lighter fare

Fresh Asparagus
Makes any meal
more inviting

CHEFCONNEXION.CA 19
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 IN
WHAT’S
SEASONS
UP?

stories By Lawrence Herzog

Casino Rama Gives Back To Their Community

Meet executive chef John Cordeaux
and Jeff Mustoe, director
procurement at Casino Rama Resort,
Orillia, Ont.
Rather than using their Brand Points
PLUS rewards for kitchen upgrades,
Cordeaux and Mustoe turned their focus
outward. Casino Rama Resort, which
served more than 1.6 million meals
last year, decided to donate kitchen
equipment and supplies to Orillia’s
Lighthouse Soup Kitchen and Shelter.
Please tell us about your business,
of especially the foodservice element.
Mustoe: Casino Rama Resort creates
the perfect entertainment experience,
blending hot casino action, big name
concerts and sporting events, luxury
accommodations, along with a variety
of delicious dining options. As one of
the province’s premier entertainment
destinations, the casino features over
2,500 of the latest slot machines and
more than 100 gaming tables including
a 12-table poker room and 11 different
foodservice outlets to suit almost any
culinary desire.
How would you describe your
cuisine?
Cordeaux: Casino Rama Resort mixes
a blend of everything from fine dining
in our St. Germain’s outlet to authentic
Asian cuisine in our Willow outlet, to
our main buffet, Couchiching Court.
We offer casual dining and late
night treats in our Cedar outlet. u

INTS PLUS
PO
D
BRAN

S E LF
UR

RE W RD Y
O

CHEFCONNEXION.CA 21
 WHAT'S UP?
We intend to continue to leverage the opportunities that
the Brand Points PLUS program offers
We've donated many
commercial grade appliances,
hardware and food products.
22 SPRING/SUMMER 2018
How do you use the Brands Points
PLUS program?
Mustoe: We are happy to participate
in the program through our
business partnership with Flanagan
Foodservice. We monitor the sponsors
and have made some changes in the
SKUs we purchase in order to obtain
more points.
How did you come to the decision to
donate your points?
Mustoe: Casino Rama Resort is
fortunate to be well funded with top-of-
the-line kitchen facilities. Our culinary
team wanted to reach out to our
community to see if we could donate
to another facility that could use a
boost of quality kitchen equipment
and food offered by the Brand Points
PLUS program. We made a donation to
the Lighthouse in Orillia as a gift from
our culinary team to theirs through our
charitable arm Casino Rama Cares.
We thought: What could we do to make
an impact on the community? We
really wanted it to be from our culinary
team to someone else’s culinary team
and when we found out what the
Lighthouse was doing, it just seemed
like a perfect fit.
Cordeaux: I am very fortunate to
work in an amazing kitchen, but not
everybody has that kind of facility. If
there’s an opportunity to help those
less fortunate than ourselves and we
can give them a helping hand, then
that’s what we want to do.
What have you donated to this
point?
Mustoe: So far we’ve donated a
KitchenAid Pro Line Series 7-Qt
Bowl Lift Stand Mixer, Zwilling Twin
Professional S 6-Piece Knife Block Set,
Browne-Halco Full Size Clear Rack
Cover, EFI Full Size Front Load 20-
Tier Bun Rack, JA Henckels Twin Four
Star II 8" Chef's Knife, JA Henckels
10" Diamond Coated Knife Sharpener,
Vollrath Tribute 14" Stainless Steel Fry
Pan, and various food products.
What has been the response to the
donation both inside and outside
the organization?
Mustoe: It’s been very positive both
internally as well as externally. We are
planning to do this again next year
once we accumulate enough points to
make another meaningful donation.
What is on your radar for your
points in the months ahead?
Mustoe: We intend to continue to
leverage the opportunities that the BPP
program offers and we are intending
to reach out to some of our key
business partners to see what we can
do to strengthen our ability to provide
meaningful donations to others in the
community in the future.
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 WHAT'S UP?
By Julie Gedeon
Meet Michael Hay, the Iron Goat’s
general manager and the restaurant/
pub’s first chef.
The Iron Goat in Canmore, Alta.,
beams with pride as a restaurant/
pub rooted in the community. Award-
winning architecture greets patrons.
A two-storey building features 40-foot
windows, cathedral ceilings and a 125-
seat patio to admire the beauty of the
nearby Rockies. The menu is meant for
local folks and innovatively embraces
regional cuisine. The restaurant/
pub’s name and décor are inspired by
Canmore’s railway and mining history.
24 SPRING/SUMMER 2018
iron goat
What is the story behind the Iron
Goat name?
We were inspired by Canmore history,
specifically a train engine that was
built by the Canadian Pacific Railway
in 1905 and sold to Canmore Mines
Ltd. in 1943. It hauled coal until it was
retired to Calgary’s Heritage Park in
1963. And, of course, it was named after
the goats that were used to haul coal out
of mines years earlier. Our restaurant/
pub pays tribute to Canmore’s railway
past with a depiction of the Iron Goat
carved into our front door and actual
train track at the base of our bar,
embedded into some of our floor, and
continuing up a stairway.
Congratulations on the Iron Goat
entering its 11th year. What do you
attribute to its enduring success?
Our primary goal was to establish
a place that pulled the community
together. It’s designed for locals. We
love when tourists visit, but they’ll
be greeted by servers wearing
comfortable T-shirts and jeans and told
about the meatloaf on the menu. It’s
been our No. 1 seller since we opened.
I know you focus on great pub food,
but it seems you nearly always
incorporate regional flair.
You’re right. For instance, our meatloaf
has bison and elk. We serve duck
wings instead of chicken wings. And
people love to munch on our pickle
fries or start off with our cheddar and
ale dip.
IN SEASONS
When did your restaurant join the
Brand Points PLUS program?
Our representatives at Pratts Food
Service encouraged us to join four
years ago and were great in explaining
the benefits. So we joined immediately.
Restaurants are a penny business, so
anything that we can do to leverage
the benefits from our purchases is truly
appreciated. The Brand Points PLUS
program helps us to get those items
that make the day-to-day work easier
but are a bit of a luxury.
ANYTHING THAT WE CAN DO
TO LEVERAGE THE BENEFITS
FROM OUR PURCHASES IS
TRULY APPRECIATED.
So how have your redeemed some of
your points?
One of our best acquisitions has been
a set of Cambro food inserts that our
chefs really appreciate having in their
kitchen, and we really couldn’t have
afforded to purchase them unless we
had cut back on something else. The
Brand Points PLUS program was a
way to get them in the course of doing
business with Pratts, a supplier that we
hold in high regard because its team is
always ready to help us with whatever
our restaurant needs.
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 WHAT'S UP?
as
By Julie Gedeon
Meet Kevin Groleau
If you still believe that no one could
make apple pie better than your
grandma, you haven’t tried the apple
crumble or apple crumble cheese at
Rockaberry. The restaurant’s pies –
some 25 varieties in all – consistently
win acclaim from Montreal media as
the best desserts in and around town.
Kevin Groleau, who with partner Dany
Hashem, now owns three locations,
originally just dropped by the eatery for
a scrumptious slice.
Franchise owner, Rockaberry, Dollard des
Ormeaux, Kirkland and Vaudreuil-Dorion, Que.
So how did you become an owner of
the business?
I first became familiar with Rockaberry
as a customer and, of course, love the
various pies that are baked fresh daily. I
admired the concept of a more upscale
café/restaurant where people could
relax and chat over a slice of pie and
coffee. I also liked that it didn’t stay
open as late as a bar, or attract that kind
of crowd.
26 SPRING/SUMMER 2018
rockaberry
So I talked to the owners and bought
the Sources Blvd. location in 2004. For
several years, I also continued to work
as an aircraft maintenance engineer at
Air Canada.
What convinced you that you could
be successful as a restaurateur?
I already had a lot of management
experience at Air Canada. I thought
I would enjoy the challenge of
managing a Rockaberry location
because I love people and I love food!
Plus my maternal grandmother owned
restaurants all her life, so I guess I
sensed this is in my blood.
Has Rockaberry changed since it
first opened in 1989?
Rockaberry started out in 1989 by
distinguishing itself with its variety
of innovative fresh pies that people
enjoyed on the premises or took home
or to a friend’s house for dessert. Since
then, it has evolved into a full-service
restaurant that more recently also has
a liquor permit. So I love that at one
table we’ll have a family with young
children for dinner, at another a group
of teens later enjoying a slice of pie after
a movie night, and at the bar a group
of sports fans or business colleagues
toasting a special event or achievement.
Rockaberry is now open from 11 a.m. to
1 a.m., so it accommodates everyone
but remains a more relaxed and family-
oriented atmosphere than a bar.
What goes into deciding what kind of
pies to make?
Our bakers are constantly
IN SEASONS
experimenting. One of our newest
creations is a cabane à sucre/sugar
shack pie that has a sponge base
that’s soaked in maple sugar. If you
have a sweet tooth, you’ll love this
one. Of course, we have blueberry,
strawberry and all the other fruit pies
that give Rockaberry its name, but also
innovative desserts, such as truffle,
banalicious, and chocolate lasagna pie.
Sometimes, we just introduce a new
twist on a favourite as another option.
For instance, we put cheese into our
most popular apple crumble a couple
of years ago to create a new pie and it’s
now our second bestseller.
Why did you join the Brand Points
PLUS program?
I found out about it when I changed
distributors a while back after my
existing supplier was letting me
down with shortages, delays and
other problems. Of course, getting the
supplies I need in time is paramount.
My current distributor’s representative
will drop everything and personally
deliver products if I ever find myself in
a jam. The Brand Points PLUS program
is a nice added bonus to all of this.
Do you have plans for your points?
We just started a while ago, so we
don’t have that many loyalty points
yet. However, we recently signed a few
bigger supply deals that should generate
quite a number of points. So we’ll see
what we need when those materialize.
There’s always a need for something
when you’re running a restaurant.
CHEFCONNEXION.CA 25
28 SPRING/SUMMER 2018
 OPEN MENU

GLOBAL
THIRST
QUENCHERS
By Suzanne Boles

Beverages aren’t just about thirst quenching anymore;

they’re also about health and refreshment. Twists
on tried and true drinks and global infusions are
increasingly popular. Drinks are also morphing into
meal supplements with protein additives, combined with
healthy fruits, a trend being fuelled by the growth of
fresh pressed juice bars. u

CHEFCONNEXION.CA 29
 OPEN MENU
While orange and apple juice are still leaders on the
menu, customers are clamouring for tropical infusions,
which are easy to access in today’s global markets.
JUICY ALTERNATIVES
“Mango and other fruit flavours
(papaya and kiwi, for example) are
trending on cocktail menus and
smoothies,” says Patricia Cobe,
senior editor at Winsight Media.
Though not considered tropical,
she adds that watermelon is
also gaining in popularity for its
antioxidant properties.
“Ethnic flavours continue to grow in
popularity,” according to Barb Grant,
director of marketing for SunRype
Products Ltd. SunRype features a
variety of mango offerings as well as
pineapple, which she says is growing
significantly, along with berry and
FACT tropical fruit segments and fruit and
QUICK
veggie combinations.
Cold brew coffee Juriaan Snellen, executive corporate
actually tastes chef for McCormick Canada, says the
a lot sweeter company in its annual flavour report
than traditional as early as three years ago forecasted
that coconut would gain in popularity
hot-brewed coffee “Not just coconut water but coconut
because cold brew in any shape or form to make an
has approximately explosion. We’re starting to see more
67% less acidity and more of that.”
than hot-brewed
coffee
28
30 FALL/WINTER 20172018
SPRING/SUMMER
COLD BREW CAFFEINE
Cold brew coffees are popular in the
U.S. and moving into Canada, says
Cobe, and now many operations
are introducing cold brew on tap.
These nitro cold brews, with a little
effervescence, give them foaminess
similar to beer. Restaurants can
easily tap into this market by using
one of their beer-on-tap lines to make
cold brews.
HOW CAN RESTAURANTS
TAP INTO THESE TRENDS?
Using fresh ingredients elevates
drinks, particularly mocktails,
Winsight’s Patricia Cobe offers.
“You don’t have to make them very
elaborate. Restaurants can look at
the kitchen and see what’s available.”
She suggests a seasonal drink menu
similar to your seasonal food offerings.
Healthy ingredients and clean eating
and drinking are growing trends that
restaurants can easily tap into.
“A few years ago it was all about lower
in calories. Now people are looking
for what will help promote health,
like antioxidants in the green tea, and
some of the fruits that have a lot of
vitamins and nutrients,” says Cobe.
 OPEN MENU

Mocktails & Cocktails

Using healthier ingredients in cocktails – like
carrot juice and matcha – is also gaining in
popularity. “Even though they have alcohol in
them, there’s the perception that you’re drinking
something better for you,” says Cobe.

Mocktails are “definitely becoming more

popular,” adds Juriaan Snellen. Elevated
mocktails include fruit juices like clementine,
grapefruit and guava because “more exotic juices
ultimately make your cocktail more interesting.”

Both Cobe and Snellen mention that spices

and herbs like rosemary, ground up cinnamon
sticks and more are also being used to add an
interesting twist to alcohol drinks and mocktails.

CHEFCONNEXION.CA 31
 The Sparkle
is Real,
so is the Tea
The real brewed flavour of SunRype’s
Mango Peach Black Tea makes this
smooth, slow sipper, the perfect drink for
a casual spring and summer afternoon.

1 Can SunRype Sparkling

Mango Peach Black Tea
3 oz. SunRype Unsweetened
Orange Juice
½ oz. white rum
½ oz. tequila
½ oz. vodka
½ oz gin
½ oz. triple sec
This simple and delicious recipe can easily
be increased to make a full pitcher to
serve on your patio.

www.sunrype.ca/recipes/drinks-recipes
For additional information, please contact Inform Food Brokerage Marketing@informbrokerage.com
 OPEN MENU

Tea time
“Consumers are looking for variety, less sugar,
and the combination of fruit and tea, and tea
offers both a health benefit and great-tasting
refreshment,” says SunRype’s Barb Grant.
SunRype Sparkling teas power up the fruit
flavour with Twist of Lemon and Mango Peach,
both made with black tea, Raspberry Rooibos
and Honey Lemon Green Tea.

“The popularity of green tea and matcha in

beverages is really growing because people are
looking for the health benefits of when they drink
as well as when they eat,” says Winsight’s Cobe.

CHEFCONNEXION.CA 33
 DAVID ROBERTS OFFERS THE MOST

topportunities
TO ADD FL AVOUR TO YOUR SAL ADS

HUNDREDS OF TOPPORTUNITIES TO ENHANCE YOUR MENU

Customers are always looking for more flavour.
David Roberts offers premium selection of fresh nuts, dried
fruits, snacks, and all your baking needs that will add that
extra flavour to your salads, desserts or main entree.

www.davidrobertsfood.com
 MARKETING 101

ARE YOU
INSTAGRAMMABLE?
By Kate Engineer

248,366,466*
That’s the number of #food hashtags
globally on Instagram, rising minute
by minute.
To say that Instagram’s food community is
an impactful marketing channel for your
restaurant business is an understatement.
Restaurateurs need always to be thinking
about how every element and square
inch of their restaurant can be used
to create their unique brand and be
“Instagram worthy.” The more potential
photo opportunities designed within your
restaurant and menu, the more diners will
want to snap and share, and the bigger
your following will become. It’s that simple.
So first off, who is your customer base?
Of the current 800 million Instagram users,
the majority are Millennials with 90% of the
Instagram user base 35 years and younger.
That’s not to say Instagram can’t be effective
connecting with a mature restaurant
clientele, you just might experience slower
growth through the platform. u

*as of November 30, 2017 at 11:00 a.m.

CHEFCONNEXION.CA 35
 MARKETING 101

INSTAGRAM IS A RESTAURANT’S GATEWAY TO THE FOOD PHOTO FRENZY COMMUNITY

TIP:
#Food #Drinks
QUICK

Cater your Instagram content to your

demographic by sharing photos and
Organize your messages that will matter to them. When designing your food and drink
Instagram feed as a Out of the average 80 million daily
menus, create three to five items that
will become your “Instagram stars”
story of six posts; Instagram posts, #pizza is the most
in addition to your other items. The
each post should popular Instagrammed food, followed
“Insta Stars” should be unique to
by steak and sushi. #nomnom
depict a different your restaurant – for example, in their
part of your What should presentation, the ingredients, or the
restaurant brand. restaurants posts? way they’re prepared or consumed.

• TEAM Before it was just about food, now it’s
• MENU ITEM about sharing everything about your
restaurant that is consistent with
• DÉCOR your brand.
Snap these items with a consistent
aesthetic to your brand and add a
custom hashtag so you can track how
many times they’re posted.

• DRINK ITEM
• SERVICE
• BRAND ELEMENT

36 SPRING/SUMMER 2018

Your Insta Stars will be the key
elements that get you the most
#instalove, and are likely to be snapped
and shared the most, garnering your
brand the most attention. Try to create
new Insta Star dishes seasonally so
Instagrammers and diners continue
to come back to see what’s new.
The people behind popular dessert
shop Sweet Jesus in Toronto are pros
at getting Instagrammers to snap
and share almost identical photos of
their ice cream cone creations on the
shop’s branded turquoise backdrop. It’s
often difficult to know if it was a post
from the brand or an Instagrammer,
that’s how well they have influenced
Instagrammers.
#InstaDesign
Your restaurant’s design and décor
provide endless opportunities to
incorporate Instagram-worthy elements
that are consistent with your brand.
TIP: Consider messaging in tiles or
signs, unique wallpaper, interesting
colour palettes, feature photo walls,
and themed sitting areas.
Exterior to interior design,
nothing should be overlooked as
Instagrammers flock to restaurants for
the trendy design photo opp, but then
stay for the food.
San Francisco-based restaurant,
Media Noche, is a design haven for
Instagrammers. When you search the
restaurant online, images of people
and pets posing in front their infamous
Pink Flamingo wall mural are the first
to appear even before food pics.
MARKETING 101
TIPS:
QUICK
#GoTeam
Action shots of your chefs cooking
or plating, servers sharing their
favourite dishes, bartenders shaking
up fancy cocktails are all great photo
opportunities. It is an Instagram
fact that photos featuring faces get
38% more likes than those without,
according to Sproutsocial.com.
#PicturePerfect
Hashtags
A professional photographer will
always take the better shot and edit
it to perfection, hands down. But for Hashtags allow users who
restaurateurs who are managing are searching that hashtag
Instagram in-house it is most effective to connect with your post.
to have one team member manage the
process for consistency. 1. Hashtags allow your
posts to be part of a
TIPS:
trending topic.
• Take your shots in natural light or
bright, well-lit spaces. 2. Hashtags allow you
• Purchase a Selfie Ring Light to to track the number
attach to your phone for immediate of posts associated
lighting. with the hashtag, for
• Avoid using a flash. effectiveness.
• Use a tripod built for phones.
• Figure out if the shot will be of one TIPS:
item or a few items to create a scene.
• Create unique brand-specific
• Use props to help fill in the shot. hashtags.
• Try different angles.
• Post hashtags that are relevant
• Add a human element. to the image and message
• Maintain a consistent filter. being posted to capture the
RIGHT follower attention.
Instagram is a restaurant’s gateway
to the influential food photo frenzy • Be aware of the trending
community who are flocking to food holidays on Instagram,
restaurants for the best opportunity to like National Taco Day, to
share one plate at a time. join in the conversation when
appropriate for your brand.
Kate Engineer is the Director of
Communications for Fervid Communications,
Restaurant Marketing and PR www.fervid.ca
CHEFCONNEXION.CA 37
 TASTE NATION

‘TRUCKIN’
By Lawrence Herzog

Not all restaurant operators choose to stay inside in the comfort of their bricks
and mortar buildings. Some decide to take their act on the road and try out a more
mobile culinary experience.
Lancaster Smokehouse owner-operator Chris Corrigan decided to plunge into
the food truck business in 2014. He purchased and outfitted a heavy-duty chassis
with help from a local stainless-steel fabricator. “I built a versatile mobile kitchen
and went with commercial grade quality to make it an extension of our Kitchener
(Ontario) restaurant,” he says. “It cost more, but we feel it was important to do it
right – especially as it reflects on the restaurant and our brand.” u

38 SPRING/SUMMER 2018
 TASTE NATION

CHEFCONNEXION.CA 39
 TASTE NATION
TIPS
• Build a menu with items that are
simple, good and distinctive.
• Keep recipes simple and easy
to vary.
• Get creative with dish names
customers will remember.
• Watch your food costs and
price points.
• Make your brand strong
and distinctive.
• Get social, interact with your
customers online.
• Be ready for bad weather.
• Budget for slow days in your
business plan.
40 SPRING/SUMMER 2018
Corrigan chose a late model lower
mileage vehicle to outfit to his
specifications. Originally he planned
for curbside operation, but once he
started running smack into webs of
regulations, he decided to focus instead
on catering and events.
“By putting our focus on catering,
the costs and profit margins are
more controllable,” he explains. “Our
barbecue style product lends itself
well to mobile operation, and we
just modified our existing recipes
to simplify and streamline where
necessary. By catering events where
we know the number of plates going
in, we can be more efficient and it is far
more lucrative.”
Lancaster’s mobile kitchen helps
increase the traffic at his standalone
location and vice-versa. As part of
the preparation for an event like a
wedding, customers often come into
the restaurant for a tasting session to
help them decide on menu items for
the event.
The restaurant’s kitchen staff love
working the truck, he says. “When we
go to events, they are competing to be
along. There’s a lot of time pressure
at the events and high energy. The
service is fun because we’re parked at
a location where everybody is having a
great time.”
Corrigan is part of one of a growing
number of foodservice operators
choosing to go mobile. Canada-wide,
estimates put the number of food trucks
at more than 400, with more in the west
than the east.
Corrigan’s takeaways
For the best results, buy or build a
quality food truck with commercial
equipment that will last since it needs
to handle a more industrial operation.
Carefully evaluate the advantages and
disadvantages of focusing on catering
and events versus curbside service.
Use a food truck as an opportunity
for your staff, especially younger
employees, to have fun and learn
the business.
Calculate the $$$
Getting a food truck up and running
is a challenging, competitive and
potentially expensive venture.
New fully operational trucks run to
$120,000, and conversions of existing
vehicles can cost between $30,000 and
$100,000 plus the cost of a used truck
like a step van.
As well, consider the costs of:
• licensing
• permits
• liability and business insurance
• vehicle registration
• parking
Build your brand
Food trucks that distinguish
themselves through smart marketing
and menu choices can stand above the
competition and reach customers they
want to attract, says Small Business
BC. Developing a strong brand is a
top priority for successful food truck
operators. “Aside from your menu,
think of what sets you apart from your
competition and sell it.”

Some food trucks proclaim their brand
with LOUD letters and artistic flair,
while others use a subtler approach.
Experts say it’s important that branding
fit and speak to your particular product
niche and target clientele.
Lancaster Smokehouse opted to mirror
the look of their restaurant with similar
colour scheme, fonts and graphic
design. “It gives us a consistency and
helps build brand awareness between
our mobile kitchen and our standalone
location,” Chris Corrigan says.
What’s in a name?
Looking to be whimsical, clever,
memorable, or humorous? Play on
words, or keep it simple and descriptive?
A name can make or break a food
truck’s success. Some of Canada’s more
popular food trucks have names that
are short and memorable: Winnipeg’s
Tot Wheels (think tater tots), Duck
Truck MTL (nothing but duck on the
menu), Toronto’s Fidel Gastro’s (retro
TASTE NATION
Built to serve
In Canada, food trucks
are outfitted by a range of
manufacturers and fabricators.
They include:
Venture Food Trucks,
Napanee, ON
food), Vancouver’s Aussie Pie Guy
Apollo Food Trucks,
(self-explanatory).
Surrey, BC
By choosing a name that is easy to
Unique Food Truck,
pronounce, understand and remember, Laval, QC
customers are more likely to tell their
friends and colleagues. Avoid names Kitchens on Wheels Canada,
Alexandria, ON
that are too long, confusing or trendy
because fads pass, after all. Consider Dura Stainless & Sheet Metal
the visual impact of any name you Mfg., Calgary, AB
choose; how will it look on the side of Milenzo Corporation,
your truck? Burford, ON
A useful name recognition exercise Pizza Trucks of Canada,
from the website mobile-cuisine. Dugald, MB
com: Share with 10 people the name Silver Star Metal Fabricating,
you are considering and then, a week Mississauga, ON
later, “connect with them again and
ask them to recall that name. How
many people were able to accurately
remember it? If it was fewer than Food truck start-up checklist:
seven, you may want to consider other
https://canadabusiness.ca/
more memorable alternatives that
starting/checklists-and-guides-
truly grab people’s attention.”
So, what’s stopping you? It’s time to for-starting-a-business/food-
get truckin’. truck-start-up-checklist/
Source: Canada Business Network
CHEFCONNEXION.CA 41
inspired menu
IQF CAULIFLOWER Florets
At Alasko Foods, our vegetables are harvested at the
peak of maturity. Our cauliflower florets are perfect
to use right out of the freezer. No chopping required,
no prep time, no mess. Simply remove the desired
amount from the freezer and save the rest for later.
Our cauliflower florets have a shelf life of two years
essentially eliminating waste!
Alasko’s cauliflower florets are ideal for menu trending
applicaitons like cauliflower rice, mash, pizza crust and
a vegetarian spin on chicken wings.

HALLOUMI CHEESE
Unlike other cheeses, Salerno Halloumi's amazing
nutty and slightly salty flavour shines only when
cooked—and it's best served hot. Excellent as an
appetizer, in salads, on skewers with other vegetables.
You'll love it pan-seared, fried, grilled or barbecued.
Halloumi cheese, sometimes just called "grilling
cheese", is making its way up the list of popular food
trends - and with good reason! Halloumi cheese is a
delicious and uniquely grillable cheese.

Flatbread
Rich’s Flatbreads feature quality ingredients and
our gentle baking process delivers consistent
product. Each product has bubbles on top with
grill marks on the bottom for an authentic visual
appearance! Simply thaw and prepare any way you
like: sandwiches, pizza, appetizers, even dessert.
We are here to help enhance your flatbreads with
endless applications!

CHEFCONNEXION.CA 43
 COST CHECK

Bread that’s
worth the dougH
By Alison Kent Many operators contend they shouldn't use higher quality bread because of
the higher cost and the perceived notion that these breads tend to age more
quickly. However, the value and versatility of high quality bread tell a different
story. You can add interest to your menu with top quality bread and help keep
your customers coming back.

44 SPRING/SUMMER 2018
 COST CHECK

FRENCH
of flavourful add-ins such as roasted garlic, thyme, roasted
cherry tomatoes and brie cheese (great with roasted chicken

ONION SOUP or steak). Or, serve as dessert with such extras as chopped
dark chocolate and dried cherries, and accompanied with
a complementary sauce like crème Anglaise or (perhaps
vanilla or coconut) ice cream. For an outstanding twist, swap
out the bread for stale croissant pieces.
FRENCH ONION SOUP: this timeless dish offers a classic
way to use stale bread, swimming in caramelized onion-and-
wine-enriched broth under a blanket of bubbling cheese.
PAPPA AL POMODORO SOUP OR PANZANELLA SALAD:
a pair of traditional Tuscan dishes, both serving as an ideal
way to use stale cubes of rustic bread, along with tomatoes
and extra virgin olive oil.
FRENCH TOAST: another classic, this beloved brunch dish
offers an excellent way to use quality bread, and is especially
good made with brioche. While topped with maple syrup or
fruit preserves and served up sweet is the norm, savoury stuffed
French toast offers an enticing spin on tradition. Try it with ham
or turkey, Swiss cheese and spinach along with grainy mustard.

Waste not FRENCH

TOAST
It’s a cinch avoiding bread waste, as quality bread – even a day
or two past its prime – can take centre-stage in a multitude of
dishes, from breakfast through dessert. “Typically, a few of
the best ways to use bread as it ages are in crumbs, croutons,
stuffing and as a base for crostini,” offers Jared Kwart, director
of marketing at Weston Foods Foodservice. Crumbs can also
be used as a binder in burgers, meatloaf and crab cakes, and
are quintessential as breading used to coat everything from
pan-fried schnitzel to deep-fried calamari.
Kwart goes on to share a selection of more deluxe ways
for using up less-than-fresh bread:

GREMOLATA BREAD CRUMBS: consisting of crumbs

mixed with fresh herbs and lemon zest, used to add colourful
and flavourful impact to a variety of dishes. Sprinkle on
braised meats and baked or tossed pasta dishes – with or
without the addition of minced garlic, extra virgin olive oil or
grated Parmesan cheese.
BREAD PUDDING: a baked dish made with day-old bread
mixed with custard, it can be made savoury with the addition

CHEFCONNEXION.CA 45
 COST CHECK

PANZANELLA SALAD

46 SPRING/SUMMER 2018
 COST CHECK

BREAD Did you know?

PUDDING • 40% of casual dining consumers would be
more likely to visit/purchase food from
restaurants more often if they offered higher-
quality menu items.*
• Bread and meat quality are the top two most
important attributes for premium burgers, at
84% and 85% respectively. **
• 71% of consumers are willing to pay more for
sandwiches that feature premium or higher-
quality ingredients. **
• 53% of sandwich customers would pay more for
higher-quality bread. **
• 84% agree that bread quality is extremely
important when creating a good sandwich. **
*2015 Technomic Canadian Future of FSR: Family and Casual Dining
Consumer Trend Report.
**2016 Technomic Canadian Sandwich Consumer Trend Report

The upper crust

“Quality breads are made with no preservatives, no additives,
no added-sugar,” says Michelle Cave, key account manager
at Ontario Boulart®. “It remains fresh because of the high
hydration content but clearly ages more quickly than some
commercial breads.”
Along with knowing how best to make use of stale bread,
Cave offers another perspective and simple solution: “If you
believe in the true value of high quality bread but want to
avoid waste, the best option is to buy full-baked flash frozen
bread. The flash freezing process seals in freshness for up
to nine months and allows the operator to simply thaw (or
reheat, if crusty is preferred). A 100% baked bread gives you
the possibility to thaw or reheat on demand.
“Bread is the first impression you give to a customer,” she
adds. “Is it really where you want to save?”

CHEFCONNEXION.CA 47
You are only limited by YOUR imagination
We offer a vast array of traditional topping
favourites made with quality ingredients.
Choose from Caramel, Chocolate, Toffee,
Fudge and Fruit varieties. Our Toppings are ideal
for a splash of colour and the finishing touch on
ice cream and desserts, as well as
for plate decorating.

Adding our delicious and unique syrups to

milkshakes or specialty coffees offer an
unbeatable taste experience for your customers.

LynchFoods.com
 GOOD BUSINESS

R A I S E YO U R PL AT ES
TO N EW H EI GHTS

By Cherie Thompson

You don’t need a fine art degree

to execute beautifully presented
plates. Somewhere between Chicago
restaurant Alinea’s Da Vinci-esque
attention to detail and a cafeteria
scoop and slap, there is a style of
plating that represents your very
own establishment. Plating, like art,
is personal and should tell the story
of your menu.
With a splash of art, a touch of math,
and a dollop of common sense, you
will be on your way to palatable
plating. Here’s how: u

CHEFCONNEXION.CA 49
 GOOD BUSINESS
Art
Find your focal point. All meals
have a focal point. Likely the starting
ingredient you used to design the
flavour of the dish. Focus on that one
ingredient, usually the protein, and
build complementary flavours around
it. Apply the same principle when
plating.
Splash some colour. Plate colour
should enhance the food. White plates
are popular because they provide
a blank canvas and great contrast
for your dishes. However, a flavour-
popping special’s ingredients that lean
towards beige would benefit from a
coloured plate instead.
The colour of the ingredients can be
adjusted for further visual appeal
without compromising on design
flavour, like using purple fingerling
potatoes instead of white.
Mix up your texture. Offer different
visual textures on the plate by mixing
and matching to find a balance. Adjust
textures while maintaining flavour.
Hard, soft, smooth, grainy, fluffy, flaky
and coarse.
Math
Find your best size. Choose plates
large enough to accommodate food
without overcrowding. Oversized
plates offer a dramatic flair, but can
give the impression of too-small
portions. The less on the plate, the
more precision required as focus
is tight.
Follow the rule of thirds. In food,
the rule suggests placing the focal
point to the left or right side of the
plate. Go further and apply a well-
50 SPRING/SUMMER 2018
used photography rule to your plates
(or bowls or platters) no matter the
shape or size to artfully showcase
your focal ingredient.
Work the odd numbers. Although
never scientifically proven, many
chefs believe an odd number of
elements, like shrimp or meatballs,
is more visually appealing and gives
a perception of more food. Even
numbers typically require more
precise placement for balance.
Consider shapes. Consider the shape
of the food and the plate. Circles (dots
of sauce, a timbale of grains, Brussels
sprouts) on a square plate add instant
drama. Include height and depth.
Common sense
Learn to fit in. How the dish reads
on the menu should translate easily
to the plate. The customer shouldn’t
be confused as the order is placed on
the table.
Plating must fit within the capabilities
of the kitchen and skill level of staff. A
poor choice of plate, its size and colour,
can throw off a well-organized kitchen if
it doesn’t have a logical place.
Make it a movable feast. Walk
around with your plated meal. Does
it move?
Step back. However beautiful your
plate looks, it always comes down to
how it “eats.” Sit in the customer’s chair
and dig in. Is it the experience you
were aiming for?
Elevating your food with thoughtful
plating gives a memorable first
impression before your customers
even take a bite. If they grab their
cameras before their forks? Your
plating is a masterpiece.
TIPS
QUICK
REMEMBER
• Use a clean plate – no
chips, fingerprints,
scratches or markings
• Plate quickly enough to
maintain proper food
temperature
• Don’t let food touch the rim
• Pick a focal point/
ingredient
• Ensure servers know the
direction in which the plate
should be served
 GOOD BUSINESS

Elevating your food with thoughtful plating

gives a memorable first impression

CHEFCONNEXION.CA 51
 FOODIE

iGen
G EN ER AT I O N Z s A R E S H A PI N G
THE FUTURE OF FOOD SERVICE

By Darren Climans

If you want to understand future consumer behaviour

in foodservice, you must consider Generation Z, the
next big consumer cohort on the horizon. Do not
discount this group because of their relative youth;
they have already proven themselves to be a force in
shaping cultural attitudes.
What to call this group is also problematic. Some of
the many handles I’ve read include The Centennial
Generation, Dot Com Kids, Generation Connected,
the Net Generation, the Selfie Generation, to name
a few. Another popular and descriptive label for the
group is iGen.
iGen refers to the emergence of Apple’s iPhone. The
first iPhone was released on June 29, 2007. The first
iPad was in stores in January, 2010. Check these dates
against the milestone dates above and you’ll realize
that GenZ has never known a world without the
internet, smartphones, and mobile devices. In Japan,
GenZ is referred to as “Neo-Digital natives.”
This is key. No group is more plugged in to their
smartphones and the internet than GenZ. Not
surprisingly, this makes for an impatient consumer
seeking out products and services tailored to their
individual wants. A number of studies have looked
more deeply at GenZ: In Canada (2016) The Globe
& Mail sponsored an online survey of nearly 900 17
year-olds, and Technomic (2016) looked at restaurant

46
52 FALL/WINTER 20172018
SPRING/SUMMER
 ARTISAN GOURMET
FOODIE

Gen Z currently makes up 25% of the population of Canada

Source: Technomic Canada, The Canadian GenZ Selfie (2016

CHEFCONNEXION.CA 53

FOODIE
78% of GenZ Enjoy Breakfast Foods Any Time Of Day
behaviour and menu choices in
Canada. Here are some of the findings
of these – and other – studies:
Plugged-in. Spend 75% of their time
online in one form or another. Forty per
cent of Canadian youth said “they are
using the internet almost constantly.”
Value-conscious. Imprinted by living
through the aftermath of The Great
Recession.
Quality/taste matters. Willing
to spend on food that meets their
affinity for adventurous flavours,
‘healthy food’, causes, nutrients, and
visual appeal.
Breakfast anytime. 78% of Gen Z
consumers enjoy breakfast foods at
nontraditional times.
“Thrill of the hunt” mindset. Enjoy
seeking out and discovering retail
locations.
54 SPRING/SUMMER 2018
Value “frictionless transactions.”
Seek engaging and organic
connections.
Traditional print/mass advertising will
not get it done with GenZ. It has been
estimated that the average Gen-Zer
has an attention span of about eight
seconds. Cracking the code to achieve
reach within the diverse strata of
GenZ requires identifying and using a
number of the touchpoints where they
live online – influencers, bloggers, and
even events where they are physically.
The websites GenZers frequent reflect
their visual orientation: YouTube, Vine,
Periscope, and Meerkat. In the end,
the kamikaze approach to marketing
used by food trucks and independent
restaurants across Canada may
be better suited to GenZ than the
traditional media mix relied on by
restaurant chains.
Bottom line is that the numbers
around GenZ are staggering. Globally,
there are over two billion people in
this cohort. Liz Braun of the Toronto
Sun cites that GenZ currently makes
up 25% of the population in Canada,
on the cusp of being one-third of the
population – bigger than both the
Boomers and the Millennials.
Many foodservice operators are still
in the midst of innovating to adapt to
Millennials. Be aware that the next
wave of change is already building.
Mark McCrindle of the McCrindle
Research Centre in Australia
summed up iGen as follows: “They
don’t just represent the future; they
are creating it.” Are you ready?
Top tips to engage Gen Zers
• What they want – When they want
it. Breakfast in the 21st century will
be a moving target. Think French
Toast Waffle Bites or Bacon & Egg
Muffins on your menu as a snack
or dessert offering.
• Make it snappy. Gen Zers like
the convenience of QSRs, but
are also interested in the unique
taste experiences of independent
operators. Consider delivery, kiosk
ordering and mobile payment to
speed up their eating occasions.
• Shake up your menu with mashups.
This cohort likes global flavours
combined in innovative ways in
mains, sides and desserts.
• Make it pretty. Your dishes need to
be instantly Instagrammable and
shareable across multiple social
media channels.
• Don’t forget corporate
responsibility and environmental
stewardship. Gen Zers take social
issues seriously and will be looking
to you to support causes and
community.
Darren Climans is a foodservice insights
professional with close to 20 years' experience
partnering with broadline distributors, CPG
suppliers, and foodservice operators. His
practice is to understand issue-based decisions
by taking a data-driven approach to strategic
decision making.
GET SAUCY
WITH
SEAFOOD
SPICE UP YOUR MENU
Today's patrons demand the latest
on-trend flavours and dishes. That's
why we're no longer just your source
for the highest quality seafood
from around the globe. Now, we're
your one-stop shop for everything
seafood-from innovative cooking
techniques to eye-popping plates.
We're High Liner Culinary, and we're
on a mission to make seafood the
hottest thing on your menu.
highlinerculinary.com

SEAFOOD IS BETTER™ © 2018 High Liner Foods. All rights reserved.

CHEFCONNEXION.CA 49
 RECIPE CENTRAL

Salads
With A Twist
By Alison Kent

Tasty recipes to turn salads

into satisfying meals
More than ever, customers are seeking menu options that offer variety,
nutrition and freshness – a combo that most certainly includes salads.
Main course-sized salads that feature proteins and special add-ins
are also spiking in popularity. From seafood and beans to rice and
pasta, here are five spins on the usual leafy green salad to capture
your customers’ imagination and taste buds. u

CHEFCONNEXION.CA 57
 Prep Time: 15 minutes • Time: 30 minutes • Yield: 1750 mL/1245 g • Portions: 7 x 8 oz spoodle/178 g

Moroccan
Pilaf Brown Rice
and Quinoa
INGREDIENTS
20 mL Canola oil
125 mL 75 g Diced onion
125 mL 90 g Diced red sweet pepper
10 mL 8 g Minced garlic
10 mL Ras el hanout (Moroccan seasoning)
5 mL 4 g Brown sugar
250 mL 200 g Uncle Ben’s® Brown Rice with
Red and Black Quinoa
410 mL Vegan broth
250 mL 88 g Julienne carrots
500 mL 350 g Cooked chickpeas
15 mL 2 g Chopped fresh mint
30 mL 4 g Chopped cilantro
30 mL
30 mL
5 g Chopped parsley
Orange juice
NUTRITIONAL
per 250 mL/178 g portion
30 mL 15 g Toasted sliced almonds
250 mL 155 g Halved or quartered red grapes Calories 223, Fat 4.5 g, Carbohydrates 48 g,
Fibre 4.5 g, Protein 6.5 g, Sodium 264 mg

STEPS VEGAN / DAIRY-FREE

1. In a pot heat oil over medium heat.
Add onion, pepper and garlic and
cook, while stirring for about 5
minutes or until soft. Add Ras el
Hanout and brown sugar and cook for
1 minute.
2. Add Uncle Ben’s® Brown Rice with
Red and Black Quinoa, broth, car-
rots and chickpeas. Stir until well
combined. Increase heat to high and
bring to a boil. Reduce heat, cover
and simmer for 17 minutes. Remove
from heat and let rest for 5 minutes.
3. Stir in mint, cilantro, parsley, orange
juice, almonds and grapes until well
combined. Serve.
GLUTEN-FRIENDLY
WHOLE GRAIN
RECIPE NOTES
• Can be prepared in oven. Preheat convection oven to 400ºF. Complete to end of
Step 1. Transfer to an insert pan. Add Uncle Ben’s® Brown Rice with Red and Black
Quinoa, broth, carrots and chickpeas. Stir until well combined. Tightly cover
with foil and bake for 20-25 minutes. Remove from oven and let rest for 5 minutes.
Continue with Step 3.
• Can be prepared in rice cooker. Complete to end of Step 1. Transfer to a rice cook-
er. Add Uncle Ben’s® Brown Rice with Red and Black Quinoa, broth, carrots and
chickpeas. Stir until well combined. Start rice cooker according to manufacture
settings. When cooked, continue with Step 3.

QUÉBEC ONTARIO ALBERTA BRITISH COLUMBIA

450-449-4171 905-625-4469 403-207-3203 604-526-1788 unclebens.ca
 RECIPE CENTRAL

Cauliflower Steaks
with Coconut
Brown Rice and
Quinoa
This wholegrain main dish is dairy-free, gluten-friendly and
vegan. Add any protein, if desired, keeping it meatless with
a handful of chickpeas or serving it with grilled sausage.
The coconut brown rice and quinoa can do double duty on
menus as a hot side dish for curries and stews, or use it as a
unique base for rice bowls.

I NG R E DI E N T S : Salad Serves: 6
COCONUT BROWN RICE AND QUINOA:
1 tsp (5 mL) canola oil
1/2 cup (125 mL) diced onion
1 tsp (5 mL) minced garlic
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) salt
1 cup (250 mL) Uncle Ben's® Brown Rice with M E T HOD :
Red and Black Quinoa
• Coconut brown rice and quinoa: In a saucepan, heat oil
340 mL water or vegetable stock
(about 1-1/2 cups) over medium heat. Add onion and garlic; cook, stirring,
170 mL coconut milk (about 3/4 cup) for about 5 minutes or until softened. Stir in turmeric and
salt; cook, stirring, for 1 minute. Add Uncle Ben's® Brown
SALAD: Rice with Red and Black Quinoa; stir while cooking for
1 minute. Add water and coconut milk; stir until well
6 cups (1.5 L) loosely packed baby spinach leaves
combined. Increase heat to high; bring to a boil. Reduce
360 mL diced red pepper (about 1-1/2 cups)
heat, cover and simmer until tender, about 18 minutes.
360 mL diced cucumber (about 1-1/2 cups)
Remove from heat and let stand for 5 minutes. Remove
180 mL sliced green onions (about 3/4 cup)
lid and let cool completely.
180 mL loosely packed fresh cilantro leaves
(about 3/4 cup) • Cauliflower steaks: Whisk together oil and curry paste;
Olive oil or coconut oil brush all over cauliflower “steaks”. Place on parchment
paper-lined baking sheet; bake in a preheated 450°F
Red wine vinegar
Garam masala or ground cumin (230°C) oven until tender-crisp, about 30 minutes. (Or
prepare on the grill instead, cooking 6 to 8 minutes per
CAULIFLOWER STEAKS: side over medium heat.)

6 slices cauliflower, sliced top to bottom • Salad: Divide spinach, cauliflower, coconut brown rice
(1/2-inch/1 cm-thick) and quinoa, red pepper, cucumber, green onions and
2 tbsp (30 mL) canola oil cilantro among 6 dinner plates. Drizzle with oil and
1 tbsp (15 mL) curry paste vinegar and sprinkle with garam masala, to taste.

CHEFCONNEXION.CA 59
 RECIPE CENTRAL

This twist on more traditional tabbouleh switches out I NG R E DI E N T S : Serves: 6 (1 cup/250 mL each)
bulgur for Quinoa and Ancients Grains Medley, which adds
nutty flavour and enticing chewy texture while packing a GARLIC QUINOA AND ANCIENT GRAINS:
nutritional wholegrain punch. This is delicious as a side
1 cup (250 mL) Uncle Ben’s® Quinoa and
salad or main dish top with roasted, sliced chicken or Ancient Grains Medley
eggplant and crumbled goat’s cheese. 1-3/4 cups (425 mL) water
1 tsp (5 mL) coconut oil or canola oil
½ tsp (2 mL) minced garlic
Honey Pomegranate ½ tsp (2 mL) salt

Tabbouleh with Quinoa

HONEY POMEGRANATE TABBOULEH:
and AncienT Grains 2 cups (500 mL) chopped parsley
1 cup (250 mL) diced yellow and/or orange tomatoes
1/2 cup (125 mL) pomegranate arils
1/2 cup (125 mL) chopped fresh mint
1/4 cup (60 mL) minced red onion
6 tbsp (90 mL) olive oil
3 tbsp (45 mL) fresh lemon juice
1 tbsp (15 mL) honey
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

M E T HOD :
• Garlic quinoa and ancient grains: In a saucepan over high
heat, combine Uncle Ben’s® Quinoa and Ancient Grains
Medley, water, coconut oil, garlic and salt; stir well. Bring
to a boil; reduce heat, cover and simmer for 18 minutes.
Remove from heat and let stand for 5 minutes. Transfer
to a large bowl, fluff with a fork and let cool completely.
• Honey pomegranate tabbouleh: Add parsley, tomatoes,
pomegranate arils, mint and onion to cooled quinoa
mixture; toss to combine. Stir in olive oil, lemon juice,
honey, salt and pepper. Keep chilled and serve within
2 hours. (To make ahead, toss with tomatoes and
pomegranate just before serving).

60 SPRING/SUMMER 2018
for
DRAMA
Dinner...
Try Rosemount Fully Cooked Diced or Pulled Chicken
in a zesty Mediterranean Pasta Toss and delight your
discerning diners! It’s an easy meal with high protein that
packs a delicious flavour-punch for lunch! www.rosemountfoods.com
 Let Us Do The
COOKIN’!
Utilizing pre-cooked vs. raw proteins offers foodservice operators
consistency and saves preparation time and labour costs. Let
Maple Leaf Foods show how we can help you save labour time and
cost with our wide variety of fully cooked, heat & serve proteins.

Schneiders Fully Cooked Pulled Meats

Pork, Beef and Chicken

Visit pulledmeats.ca
 RECIPE CENTRAL

Crispy Garlic-Miso Glazed Cape Hake

with Japanese Cucumber Salad

This is the type of recipe you may expect to see with salmon, yet is exceptional with hake. Its mild flavour really lets
the savoury garlic-miso glaze shine through. This dish is perfect for enjoying in summer served alongside this crisp and
refreshing cucumber salad. Garnish with sliced green onions, if desired.

I NG R E DI E N T S : Serves: 4
4-113 g portions High Liner Culinary Cape Hake • In a non-metallic bowl, whisk honey, soy sauce, ginger,
Fillets IQF (product #5946), thawed
89 mL liquid honey (about 6 tbsp)
59 mL soy sauce (about 1/4 cup)
1-1/2 tsp (7 mL) finely grated fresh ginger
1 tsp (5 mL) miso paste
3 cloves garlic, pressed
1 tsp (5 mL) peanut oil
JAPANESE CUCUMBER SALAD:
3 mini cucumbers
1 small bird’s eye chili, sliced
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) black and white sesame seeds
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
M E T HOD :
miso and garlic. Add High Liner Culinary Cape Hake
Fillets IQF turning to coat. Cover and refrigerate for at
least 3 hours or overnight.
• Pour off marinade into a small saucepan; bring to a boil.
Reduce heat and simmer until reduced by half. Set aside.
• Heat peanut oil in a heavy skillet until pan is very hot; sear
top side of hake fillets to create a crust, about 1 minute.
Immediately transfer fish, crisp side up, to a parchment
paper-lined rimmed baking sheet. Bake in a preheated
350°F (180°C) oven for 5 minutes or until cooked through.
• Japanese cucumber salad: In a bowl, toss cucumber,
chili, vinegar, sesame seeds, sugar and salt; mound
salad on four plates. Serve hake on top and drizzle with
reduced sauce.

CHEFCONNEXION.CA 63
 RECIPE CENTRAL

™
Bam Bam
Shrimp
Taco Salad

Both taco salads and seafood tacos continue to be popular LIME SOUR CREAM DRESSING:
menu items. This colourful, crisp and fresh spin on the 118 mL sour cream (about 1/2 cup)
usual taco salad combines the best of these. Juice of 1 lime
Salt and pepper, to taste

I NG R E DI E N T S : Serves: 4
454 g High Liner Culinary Bam Bam Evercrisp™ M E T HOD :
Lightly Battered Shrimp (product #8750) • Lime sour cream dressing: In a bowl, whisk sour cream,
1 tsp (5 mL) chili powder lime juice, salt and pepper. Set aside.
4 cups (1 L) chopped and lightly packed green • Deep fry High Liner Culinary Bam Bam Evercrisp™
leaf lettuce
Lightly Battered Shrimp according to package directions.
1 ripe avocado, peeled, pitted and cubed Drain and toss with chili powder.
237 mL tomato salsa (about 1 cup) • In each of 4 wide serving bowls, layer lettuce, avocado,
227 mL lightly crushed blue and yellow tortilla salsa, corn, beans and chips. Top each salad with chili
chips (about 1 cup) shrimp and drizzle with lime sour cream dressing.
118 mL roasted corn kernels (about 1/2 cup)
118 mL cooked kidney beans (about 1/2 cup)

64 SPRING/SUMMER 2018
 CREATE EXTRAORDINARY SALADS
with Hellmann’s Dressings ®

Salads are profitable dishes that let chefs showcase their creativity. When fresh produce
is combined with culinary vision and great-tasting Hellmann’s® Dressings, your menu
can truly stand apart from the rest.

HELLMANN’S® DRESSINGS: TOP 10 SALAD TRENDS:

• Add variety to seasonal menu items • Citrus • Smoked
• Consistent quality • Fruit Forward • Roasted
• Easy to use and less labour intensive • Tropical • Pickled
• Recyclable packaging • Botanical • Umami Exploration
• Shelf-stable dressings save refrigerator space • Sweet Heat • Globally Influenced

TABBOULEH AND HERB SALAD

Traditional tabbouleh with quinoa, cherry tomatoes,
avocado and cilantro adding flavor and texture.
Topped with Hellmann’s® Creamy Ranch Dressing
blended with cucumber and lemon zest.

For more recipes that deliver, on the hottest salad trends visit ufs.com/top10salads
©2018 Unilever Food Solutions. Pure Leaf, Hellmann’s, and the Blue Ribbon Device are registered trademarks of the
Unilever Group of Companies. Bring Out the Best is a trademark of the Unilever Group of Companies. UC 1/18
 Thailand
creations

From

KITCHEN to Your Tables

Thai Kitchen has one simple goal —
to help you bring the Thai experience to
your diners. Our high quality, authentic,
easy-to-use Thai ingredients will make it easy
to satisfy even the most discerning palates.

Coconut Milk 400 mL

Made from the pressing of fresh, ripe coconut meat,
Thai Kitchen coconut milk is naturally processed in
Thailand without preservatives or additives.

Red Curry Paste 992 g

High on the heat scale (but generally more
moderate than green curry), this red curry paste
is a mix of fresh red chilis and aromatic spices,
carefully blended to achieve layers of flavours
perfect for Thai cuisine and more.

Green Curry Paste 992 g

Aromatic herbs such as lemongrass, galangal
(Thai ginger) and fresh green chilis are harvested
at their peak of freshness and carefully blended
with fragrant spices for the perfect balance of
flavours with a spicy kick.

Contact your foodservice sales representative for more information

clubhouseforchefs.ca Ontario Quebec Newfoundland & Maritimes British Columbia / Prairies

McCormick Canada Food Service Total Focus Sales & Marketing AGG Foods Ronahan Food Brokers Summit Marketing Canada Ldiv.
® Reg. TM McCormick & Co., Inc. (800) 265-2513 (450) 965-9782 (902) 468-6111 (BC/AB/SK/MB)
Used under licence email: orders@totalfocus.com email: ggratton@agginc.ca email: patty@ronahan.com (604) 523-0332
email: elizabeth@summitmarketing.ca

Topped with tasty, lemon-herbed
shrimp, this warm lentil and vegetable
salad is a comforting entrée at any
time of year. For additional protein
and interest, top each serving with
crumbled feta cheese, and increase the
number of shrimp if desired.
Warm lentil salad
with seared shrimp
I NG R E DI E N T S : Serves: 8
24 High Liner Culinary Pacific White • In a bowl, toss shrimp with olive oil, thyme and lemon zest;
Shrimp, Raw, Peeled & Deveined,
Tail-on (product #5748)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) fresh thyme leaves
Zest of 1 lemon
Prepared herb vinaigrette dressing
WARM LENTIL SALAD:
227 g French green (de Puy) lentils
710 mL water
1 bay leaf
3 sprigs thyme
Salt and pepper, to taste
1 tbsp (15 mL) butter
2 large stalks celery, diced
1 medium onion, diced
1 large carrot, diced
2 cloves garlic, minced
RECIPE CENTRAL
M E T HOD :
let marinate for 30 minutes. (Or, cover and refrigerate for
up to 2 hours.)
• In a saucepan, combine lentils, water, bay leaf, thyme
sprigs and salt, to taste. Bring to a boil; reduce heat and
simmer until lentils are just tender. Drain off any excess
water, if necessary. Cool; remove bay leaf and thyme. Set
lentils aside.
• Meanwhile, heat a large skillet over low to medium-low
heat; melt butter. Sweat celery, onion, carrot, garlic, and salt
and pepper, to taste, until tender-crisp. Cool and combine
with lentils.
• To order, season shrimp with salt and pepper, to taste. Sear
in a preheated cast iron skillet over medium-high heat for
about 1 or 2 minutes per side or until cooked through.
• In a sauté pan over medium heat, reheat lentil mixture
with desired amount of prepared herb vinaigrette. Serve
shrimp on a bed of warm lentil salad and garnish with
additional sprigs of thyme, if desired.
CHEFCONNEXION.CA 67
 `
Twice Baked Goat’s Cheese SouffLEs

1. Melt the butter over medium heat and stir in

the flour. Cook the roux for a minute, then
gradually whisk in the hot milk to make a thick
white sauce.

2. Simmer for a minute, then season with

cayenne pepper, lemon juice, salt and pepper.
Remove the pan from the heat and stir in the
Hewitt’s Goat Cheese until it melts.
Gay Lea Butter 2 tbsp
3. Cool slightly, then beat in the egg yolks.
MILK 1 1/4 cup
FLOUR 4 tbsp 4. Brush the inside of six ramekins with the
Cayenne Pepper 1 pinch melted butter and coat them with the
Lemon juice squeeze breadcrumbs and nuts mixed together.
Hewitt’s Goat Cheese, crumbled 3 1/2 oz
Eggs, separated 2 5. Preheat oven to 375ºF and prepare a roasting
pan with boiling water.
Egg whites 2
Bread crumbs 3 tbsp 6. Whisk the four egg whites to soft peaks and
Ground Hazelnuts, or walnuts 3 tbsp carefully fold them into the main mixture using
Gay Lea Butter (melted) extra a figure eight motion. Spoon into the ramekins.
Salt & Freshly Ground Pepper
7. Place the soufflés in the roasting pan in the
oven with boiling water for about 12-15 minutes
or until risen and golden brown. You can serve
soufflés at this stage, or allow to cool and chill.

8.To serve twice-baked, pre-heat the oven to

375ºF. Run a knife around the inside of each
ramekin and turn out soufflé onto a baking dish.

9. Bake soufflés for about 12 minutes.

Serve on plates with a dressed salad for garnish.
 Spring/Summer 2018

Chef Connexion is published twice a year

by Greenbridge Foodservice in partnership
with the following distributor members:

ADL Foods
400 Read Drive
Summerside, Prince Edward Island C1N 5A9
888-235-6455
adlfoods.ca

AOF Service Alimentaire

2150 rue Sigouin
Drummondville, Québec J2C 5Z4
819-477-5353
aof.ca

Capital Foodservice

N ex t Issue: FALL/WINTER 2018

10 MacNaughton Avenue
Caledonia Industrial Park
Moncton, New Brunswick E1H 3L9
800-561-7026
capitalfoodservice.ca

For the upcoming Chef Connexion, we’ll once again take the pulse of the Flanagan Foodservice
145 Otonabee Drive
Canadian restaurant industry to bring you plenty of practical information. You
Kitchener, Ontario N2C 1L7
can look forward to carefully researched, lively articles about topics that mean 519-748-2190
flanagan.ca
the most to you and your profitability. What’s more, we’ll shine the spotlight on
the many great ways you can take advantage of Brand Points PLUS. Multi Plus DM Inc.
10389 Côte de Liesse
Dorval, Québec H9P 2Z3
866-745-8881
multiplusdm.com
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Pratts Food Service (Alberta)
291196 Wagon Wheel Road
Pg Advertiser Pg Advertiser Rocky View County, Alberta T4A 0E2
403-476-7728
IFC Alasko 55 High Liner pratts.ca
20 Arla Foods 48 Lynch Foods
Pratts Food Service (Manitoba)
8 Ardent Mills 64 Maple Leaf 101 Hutchings Street
15 Boulart 66 McCormicks Winnipeg, Manitoba R2X 2V4
204-949-2832
BC Cavendish Farms 11 National Egg/Vanderpol’s pratts.ca
34 David Roberts 61 Rosemount
Pratts Food Service (Saskatchewan)
42 Derlea 32 SunRype
1450 Park Street
25 Deluxe 58 Uncle Ben's Regina, Saskatchewan S4N 2G2
23 Erie Meats 65 Unilever 306-546-5444
pratts.ca
68 Gay Lea 27 Weston Foodservice
Yen Bros. Food Service
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Vancouver, British Columbia V6A 3Y6
direct all correspondence to: Greenbridge Foodservice, 1373 Victoria Street N., Unit 201, Kitchener, Ontario N2B 3R6 or
604-255-6522
info@greenbridgefoodservice.ca
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CHEFCONNEXION.CA 69
 NEW!

Flavour Crisp ®

Crinkle Cut Medallions

Fuel your customers’ need for great quality, and flavourful convenience
foods. Perfect for dipping, sharing, or snacking, medallions will help your
customers indulge their cravings. Available in two flavours: Tuscan Herb
and Spicy Chili.

1-800-561-7945 • cavendishfarms.com
® TM/MC Trademarks of Cavendish Farms Corporation. All Rights Reserved.