Page 6 - MENU Magazine - March/April 2018

contents
19
22
37
RESULTS FROM
THE 2018 CANADIAN CHEF SURVEY!
EAST COAST STARS SHINING BRIGHTLY The Kilted Chef
+ New Glasgow Lobster Suppers
BUILDING ROOTS
Industry leaders discuss how
and why giving back is so important
GATHERINGS
9 Event Calendar for April/May
MAIN COURSE
19 Canada sets the table for Chinese tourists
They’re arriving in record numbers, and they’re hungry for unique culinary experiences
22 Cannabis is coming
Is Canadian foodservice ready? Labour, drug plans and staying competitive: preparing and planning for the new normal.
29 Marketing for Change
How foodservice operators are con- necting communities, combating food scarcity and raising funds
LEGALIZING
10 Meet the Chef: Stéphane Modat, Wild meats & bravejack
Making wild meat accessible
for Canadian chefs, one episode at a time
YOUR STORIES
14 East Coast Stars Shining Brightly New Glasgow Lobster Suppers + The Kilted Chef
16 Silver Chef: Rent, try, buy & prosper
CANNABIS
PLANNING FOR A NEW NORMAL WITH INSIGHTS FROM STARSEED MEDICINAL
+
WILD MEATS & BRAVEJACK
Making wild meat accessible for Canadian chefs, one episode at a time
$ 18.95
DESTINATION DINING
Exploring and sharing our home and native land
M
M
arch / April 2018
a
m menumag.ca
ON THE COVER:
Cannabis is coming.
Is Canadian foodservice ready?
6 MENU MARCH / APRIL 2018
400009977