We supply, you buy

Article Abstract:

The details of a roundtable discussion regarding issues being faced by foodservice operators are presented. The panel was composed of representatives from food companies such as Tetra Pak, Cardinal Meat Specialists, Sara Lee Foodservice Canada, Nestle Foodservices North America, and Campbell Soup Company. The topics discussed include organic products, waste reduction, food safety, product distribution, and trans fatty acids.

Beliefs, opinions and attitudes, Food service managers, Discussion

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Palates of the Caribbean

Article Abstract:

The presence of Caribbean cuisines in Canada is discussed. Chefs in the country are learning to use seafood, fiery peppers, spices, and coconut milk, which are used in a cooking method from Jamaica called lambee rundown style. Roti, which is a common food in the West Indies, is also gaining popularity in the country.

Methods, Influence, Cookery, Caribbean, Caribbean cooking, Cookery, Canadian, Canadian cooking

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Sweet talk

Article Abstract:

The evolution of desserts like the puddings, cakes and other stuff and their importance during the happy occasions are focused. The various recipes along with the tips for making tasty desserts are suggested by the executive chefs.

Recipes and menus, Desserts

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