February 12, 2020

Le Cordon Bleu Paris launches an MBA in International Hospitality and Culinary Leadership, in partnership with Paris Dauphine-PSL University, in a sector experiencing rapid growth.

The programme, which will begin in September 2020, is targeted at experienced managers, who are fully aware of the challenges and specifics of a market which is continuously evolving.

The programme will strengthen their strategic professional development, as they progress towards management, senior executive or even entrepreneurial positions. This new programme will give students the opportunity to specialise in the international luxury hospitality and gastronomy sector, developing expertise and significant added value for standing out in the job market!

Become a leader in the hospitality and restaurant sector

During this MBA in International Hospitality and Culinary Leadership, the first intake of which is scheduled to take place on 14 September 2020, students will have the opportunity to gain knowledge of strategy and business management, but also to develop key leadership and management skills. This MBA will enable them to gain an increased understanding of the excellence that governs the world of gastronomy and hospitality in France and around the globe. Thanks to this programme, they will have all the keys with which to define the strategy of high-end establishments, determine the ideal culinary or hospitality concept for their entrepreneurial projects, and train and manage teams in a competitive international environment. 

“Thanks to our partnership with Paris Dauphine-PSL University, our curriculum perfectly meets the standards of excellence and managerial skills that this sector demands. With 125 years of expertise, we are committed to transmitting this excellence to our future students. Furthermore, thanks to our global network, they will evolve in a multicultural environment. We are looking for individuals from a variety of backgrounds, as we are convinced that being exposed to new approaches is an invaluable source of inspiration and creativity,” stated Sylvy Morineau, Le Cordon Bleu Paris institute Academic Director.

Taught in English, this one year top-level management programme includes 5 months of classes devoted to specific themes, followed by 5 months experience in a company. A study trip to Dubai and Mauritius is planned during the first trimester of the training programme to enable students to encounter real-life situations. This will represent a key moment, during which students will experience the daily life of management teams in two destinations, which offer a unique and vast range of prestigious hotels, welcoming millions of tourists every year. The trip will coincide with the United Arab Emirates city hosting the Universal Exhibition, which promises to be a spectacular event.

During the year, students will benefit from personal coaching, with individual meetings to examine their professional project, and teaching methods which are adapted to the profiles and needs of executives and managers. The number of places per graduating class will be limited in order to ensure that those taking part are passionate and already demonstrate a natural disposition for working in hospitality or gastronomy.

At the end of the programme, students will be awarded an MBA in International Hospitality and Culinary Leadership from Le Cordon Bleu institute, an MBA in Hospitality and Culinary Management from Paris Dauphine-PSL University and a Master Global Management from Paris Dauphine-PSL University, the latter is recognized by the French higher education system. Our graduates will then become members of the Institute’s and the university’s close-knit alumni communities. These two dynamic networks provide highly effective support in creating new opportunities.


Toronto, February 10, 2020 — For the first time in Bocuse d’Or Canada history, Economic Development of Canada has awarded funds in support of Canada’s international culinary team. With this contribution, the Bocuse d’Or National Training Center will be built at the Institut de tourisme et d’hôtellerie du Québec (ITHQ) in Montreal, providing a training space for present contender, Samuel Sirois, as well as the next national culinary athletes to perfect their craft.
The new Bocuse d’Or National Training Centre is an exact reproduction of the 3 x 6 metre kitchen where 24 teams from around the world compete at the grand finale in Lyon (France). Just like any other sport, training in the same environment as the competition is imperative to success and the Bocuse National Training Center will give Team Canada the tool it needs for podium-worthy performances and to better represent Canadian gastronomy and skills on the world stage.
“Bocuse d’Or Canada is grateful for this generous contribution from the Government of Canada, and for ITHQ’s commitment in supporting the team. By building the Bocuse National Training Center together, we are demonstrating our mutual dedication towards the advancement of the culinary arts and the importance of tailoring a space for Canadian gastronomy amongst the world’s finest dining experience,” says Bocuse d’Or Canada President Thomas Delannoy.
“The Bocuse network reaches far and wide and counts the best chefs of the global culinary field,” explains Liza Frulla, General Director of the ITHQ. “Winning a Bocuse d’Or honours a country as well as an entire industry. This Canadian training center will not only help Team Canada to best represent our country but also draws on our mutual commitment to better equip future generations of Canadian chefs. It is by sharing knowledge and giving them hands-on, first-class experiences to learn from the best of the best that we will contribute to positively position Canada’s food and hospitality industry, elevate our terroir while nurturing Canadian food tourism.”


Vancouver - Monday, February 10 -Today, SilverChef, Canada’s leading hospitality financier, announced the finalists of its 2020 Hospitality Awards program. Six hospitality owners have been shortlisted to go through to the finals, which will take place on March 3rd, at the Restaurants Canada Show in Toronto.

Finalists have been acknowledged for setting new standards in the areas of innovation, sustainability, and social responsibility and impact, and now have an increased chance of winning $5,000 of commercial equipment to help grow their business. 

The finalists under each category include:

Communitarian Award: Hospitality operators who give back either through charitable giving or hiring practices that impact their local communities.


      Radical Gardens - Timmins, Ontario

      Punk Rock Pastries - Vancouver, British Columbia


Momentum Award: Establishments that have made the largest leap forward in terms of sustainability or environmental conservation (e.g. food waste management).


      Somun Superstar - Toronto, Ontario

      Knifey Spooney - Kingston, Ontario


Entrepreneur of the Year:New businesses that have introduced something exciting, either with technology or service offering. This award recognizes the obstacles faced by hospitality entrepreneurs, and highlights the winner’s achievements in their first year of business.


      Ozzy’s Burgers - Toronto, Ontario

      Just Bite Me Meals - St Albert, Alberta

Hospitality Business of the Year: From the six finalists, the hospitality operator with the highest overall score will also be crowned the Hospitality Business of the Year.


      Radical Gardens - Timmins, Ontario

      Punk Rock Pastries- Vancouver, British Columbia

      Somun Superstar - Toronto, Ontario

      Knifey Spooney- Kingston, Ontario

      Ozzy’s Burgers- Toronto, Ontario

      Just Bite Me Meals- St Albert, Alberta

Robert Phelps, President of SilverChef, said: “We’re thrilled to celebrate our finalists who represent some of Canada’s most innovative and impactful hospitality leaders. As well as recognizing hard-working entrepreneurs in the industry, our awards will bring together a community of innovative leaders at the Restaurants Canada Show.”

Entry to the awards was open to all hospitality operators across Canada, via The SilverChef Hospitality Awards website. The finalists can also be viewed at this website.

The awards judging committee was comprised of industry peers, veterans, and mentors, and winners will be announced at an awards ceremony at the RC Show 2020 on March 3rd, 2020, in Toronto.

Learn more about our judges and the awards, by following along on Instagram @silverchefca,  Facebook @SilverchefCanada Hashtag #ImpactfulHospitality.


February 10, 2020

A constantly engaged talent platform that nurtures the future of gastronomy, S.Pellegrino Young Chef saw 134 young chefs all over the globe taking part in live cook-offs in front of international jury panels from the participating countries of twelve different regions. The twelve finalists will cook in front of the Seven Sages, an esteemed jury panel made up of seven giants of global gastronomy who, believing that the culture and ethics behind a plate will make the difference for a chef in the future, will judge their dishes to find the final winner.

The 'Seven Sages' are:

  1. Mauro Colagreco, the Italian-Argentine chef who has been declared No 1 at The World's 50 Best Restaurants Awards 2019 with his three-Michelin star restaurant Mirazur in Menton, France. He works to provide maximum quality through using local ingredients, stating; "As chefs, we are obliged to focalize on the sustainability and the future of our planet."
  2. Andreas Caminada a Swiss chef and entrepreneur who holds three Michelin stars at his restaurant Schloss Schauenstein. His philosophy is to stay true to his roots, only using seasonal ingredients from surrounding castle grounds or hand-picked local producers. He received the World's 50 Best Sustainable Restaurant Award for his environmental and social approach at Schloss Schauenstein in 2019.
  3. Clare Smyth, the first female British chef to hold and retain three Michelin stars, named the World's Best Female Chef 2018 by the World's 50 Best Restaurants. The ingredients she uses for her British cuisine are selected after a long research among local farmers and independent artisanals and have a strong ethic and sustainable aspect.
  4. Pim Techamuanvivit, is the executive chef of Nahm in Bangkok (one Michelin star since 2017), and the chef/owner Kin Khao (one Michelin star since 2015) and the recently-opened Nari in San Francisco. Committed to sustainability and food waste prevention, she supports the future of Thai food by working closely with local artisan producers, fishermen and farmers to source impeccable ingredients for her kitchens.
  5. Enrico Bartolini is currently the most starred Italian chef. In 2019 his restaurant, Enrico Bartolini – Mudec, received three Michelin stars, marking the return of a three-stars restaurant in Milan, after more than 25 years. His philosophy is to be contemporary classic, blending tradition with innovation and endless experimentation, to create new flavours that are packed with memories.
  6. Manoella Buffara, a Brazilian chef who studied in Italy. Her restaurant Manu was named 'One to Watch' by Latin America's 50 Best in 2018, and to promote sustainability she created a model in which the protection of nature is the task of everyone, using urban gardens to bring communities together by sharing crops.
  7. Gavin Kaysen, owner of the Spoon and Stable Restaurant in Minneapolis, is a gifted U.S. chef and a visionary entrepreneur. Believing that mentorship is still very relevant in the gastronomy profession, Kaysen is strongly committed in helping the next generation of young culinarians refine their skills in the kitchen. He is one of the founding mentors of the nonprofit Ment'or BKB Foundation (formerly Bocuse d'Or USA Foundation) and he took part in the S.Pellegrino Young Chef 2018 event, mentoring the winning candidate for USA team.

The jurors will be judging the finalists based on three key attributes – technical skills, creativity and personal belief – as well as the candidates' potential to create positive change in society through food. The chef who displays these attributes most successfully will be crowned S.Pellegrino Young Chef 2020.

This year's culinary journey will also host a one-day Forum curated by Fine Dining Lovers - the online leading voice in gastronomy by S.Pellegrino and Acqua Panna for worldwide food enthusiasts - that will be dedicated to human and food sustainability in Gastronomy. Young and top chefs will take turns on stage to share their view and experience about kitchen culture and sustainable practices: to name one for all, the world-renowned chef Massimo Bottura will run a special lecture.

FineDiningLovers will share insights on S. Pellegrino Young Chef 2020: follow the story on and @finedininglovers socials.

Click here to discover more about the exciting talent search:


TORONTO, Feb. 03, 2020 (GLOBE NEWSWIRE) -- From edible straws to Kombucha on tap, to 3D printed cocktail solutions, Canada’s largest foodservice and hospitality trade event, the RC Show, has released its list of top trending finds that you can expect to see dominating next year’s dining experiences.

Here’s a sneak peek at some of the innovation, equipment and flavours you’ll find at RC Show 2020, taking place March 1-3:


3D Drinks: Art meets cocktail for the ultimate artisan beverage with Devoray’s 3D printed concoctions. Mass customization is the next big improvement for manufacturing, and this patent-pending 3D technology is turning ordinary cocktails, tea and coffee into an experience. Able to turn natural ingredients into nearly any shape you can think of that can dissolve in liquid to create amazing drinks.

Kombucha on Tap: Sober curious Canadians are craving an alcohol-free option that quenches their thirst and gut health at the same time. Here’s the answer for bar owners! Green House Juice Co is changing the fermentation game with free-flowing Kombucha on tap.

Hangover Hinderer: Powered by a blend of vitamins, antioxidants and plant extracts, Last Call is designed to support natural recovery mechanisms and aid in rehydration and replenishment. Order after a long workout, or at the end of a night of drinking to prevent hangovers. Preservative-free and only 15 calories, Last Call comes in four fruit flavours: Acai Berry, Cranberry Raspberry, Blood Orange and Prickly Pear.

Water That’s Good for Waterways: Meet the only Finnish natural mineral water from the last Ice Age. Vellamo is completely pure and unique in taste, creating no environmental pollution. They launched a new bottling process to improve production efficiencies and reduce energy consumption. Vellamo’s new production facilities will soon be powered by geothermal and solar energy to reach carbon neutrality. Vellamo also created labels made from the first wood-based polypropylene labelling material.

Introducing 100% Canadian A2 Milk: A2 milk contains beta-casein A2 protein that is easier to digest for some people and may help dairy intolerant individuals avoid discomfort. Derived from cows that produce only the A2 variation of beta-casein protein, the difference between A1 and A2 milk is a slight variant in the amino acid sequence of the protein chain contained in cows’ milk.

Small but Mighty: Finally, food and drink options that love your guts. The Mighty Pickle and Haymaker's Punch gut shots on the go are belly-friendly options for discerning diners who value their digestive health as much as their taste buds. The line’s signature fermented products are Lacto-fermented, packed with probiotics, gluten-free, additive-free, raw and vegan. Their apple cider vinegar drinks come in fun flavours like Tart Cherry Lemonade and Pineapple Turmeric. These thirst-quenching tonics support digestive health and replenish electrolytes, providing patrons with alternatives that taste as good as they make you feel.

Super Straws: Have your straw and eat it too! Introducing Planet Kitchen’ s The Superstraw. Edible and 100% biodegradable, made from apple pomace, this straw-option for environmentally conscious diners is also vegan and sugar-free. They last an hour in a drink, so you don’t need to worry about the straw giving up before the drink is finished, and you can eat it when you are done.

Silence Please: Specializing in a fully recyclable acoustic material made from PET plastic, giving a wide range of design options, colour choices, and bespoke print capability, ezoBord is pushing the boundaries in the field of design-driven acoustics. Their unique range of fully customizable modern acoustic products for ceiling, wall, division and furniture applications help absorb sound in style so patrons can dine in peace without being overwhelmed by the background noises of a busy restaurant, including those coming from the kitchen.

Four in One: Cook baked goods and fish in the same oven at the same time with the Alto-Shaam Vector. Four ovens in one, each with completely different independent operating sources lets chefs’ multi-task without worry. The unit is ventless, waterless and customizable, coming in a variety of colours for a great front of house experience.

Dual Plate Heat: Speedelight by Electrolux Professional is a dual-plate appliance with the first and only combination of three direct and indirect heat technologies reduce cooking time of several products.

Chocolate Choices: When food mass customization meets the number one option for sweet-tooth cravings everywhere, you get Choco NovoLux’s Foodbot Chocolate 3D Printer. This confectionery masterpiece prints images on a variety of chocolates from milk to dark. Get creative and print nearly any shape or design you can think of out of chocolate.

For the Kid at Heart: The Taylor Company has introduced a new adult slushie beverage dispenser that helps operators create beer slushies and frozen cocktails. The Zamboozy Adult Slushie Freezer is the company's most recent entry into the multi-billion-dollar alcoholic beverage market and is the perfect solution for summertime cocktails that quench and refresh at the same time.

You can see these products and more at the upcoming RC Show taking place at the Enercare Centre in Toronto. To learn more and to register for media accreditation, please visit


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