Canadian Chefs’ Congress Spring Thaw

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While New York, Paris, and other foreign places may share the majority of the culinary spotlight, Toronto has worked hard to establish itself as a culinary mecca as well.  Canada’s varied climates lead to a robust selection of ingredients which can help put us on the map, but also force a stronger focus on seasonality and local sources, to help the bottom line.  A Canadian chef is no stranger to creative substitutions, and over time we’ve been fortunate enough to have some amazing dining experiences come out of our fair city. Our chefs are reasonably competitive, and know that the restaurant game could easily devolve into an every-chef-for-themself situation. However, in true Canadian fashion, they choose the spirit of togetherness and support. It is in that spirit that they hold the annual Canadian Chefs’ Congress to discuss the healthy future of food.  And the kick off the congress they first treated us to a Spring Thaw.

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Canadian Chefs’ Congress Spring Thaw

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