CHEFS CANADA

Exciting news from our Foodservice Team 🇨🇦 We’ve partnered with @ChefsCanada as an Official Sponsor of Team Canada for the Bocuse d’Or. @TeamCanada will train and compete using Lactalis Canada Foodservice products as they prepare for one of the world’s top culinary stages. Proud to support the chefs representing Canada at the highest level. Follow along on the journey to January 2027. Learn more by tapping the link in our bio. 📸: @izaac.t_ Nouvelle emballante de notre équipe du Service alimentaire 🇨🇦 Nous nous sommes associés à @ChefsCanada à titre de commanditaire officiel d’Équipe Canada à l’occasion du Bocuse d’Or. @ÉquipeCanada utilisera les produits du Service alimentaire de Lactalis Canada pour s’entraîner et participer à des concours, dans le cadre de sa préparation à occuper une des plus prestigieuses scènes culinaires au monde. Nous sommes fiers d’appuyer les chefs qui représentent le Canada au plus haut niveau. Suivez le parcours d’Équipe Canada jusqu’en janvier 2027. Pour en savoir plus, cliquez sur le lien dans notre bio. 📸: @ izaac.t_

For over 7 years, Chefs Canada has grown beyond managing national culinary teams to building a national ecosystem that brings together chefs, brands and the broader foodservice industry. As that ecosystem has evolved, so has the opportunity to do more: strengthening the relationship between chefs and brands, and helping operators unlock new revenue and growth. Today, we’re introducing a new and distinct commercial platform: The Chefs Canada Collective. The Chefs Canada Collective is designed to connect brands with Canada’s culinary decision-makers, while helping restaurants, hotels and foodservice operators strengthen profitability and build more sustainable businesses. Moving forward, Thomas Delannoy will continue to lead our National Culinary Teams @bocusedorcanada and @pastryteamcanada Brigitte Foisy will lead The Chefs Canada Collective as President, focused on developing partnerships, programs and initiatives that create meaningful, commercially impactful opportunities between chefs and brands. This next phase reflects a simple belief: supporting the industry today requires both representation and real business solutions. Stay tuned as we introduce new ways to unlock growth, drive revenue and engage the chefs and operators shaping what people eat. /theCollective

Did you know you can get free samples or save just for being a chef? Visit Chefscanada.com/benefits to receive a free tin of caviar by @coastal_bay_caviars and discounts at @crankcoffee_ and @fleur.d.olive to only name a few... Check it out!

@keith_pears represents Canada 🇨🇦 for our Bocuse D'OR culinary team. It's like the Olympics for the most prestigious competition in the world for chefs. We have competed last year and we are going again in 2027. Shot on @sonyalpha A7IV

1. Prime Cost Target: ≤ 60–65% of sales (food + beverage + labour). If you’re above that, profitability gets tight fast. 2. 72% of Canadians believe we’re in a recession. Guest perception drives behaviour — expect more value-seeking, smaller cheques, and cautious spending. 3. Per Capita Foodservice Sales: ~$3,010 (2023, in 2023 dollars) Useful benchmark for tracking if your own per-seat or per-capita sales are keeping pace. 4. QSR vs. FSR Sales Growth Gap: Quick-service has rebounded stronger than full-service since 2019. If you’re FSR, you’re competing for a shrinking share unless you adapt. 5. LTO-driven visits are rare, but powerful for brands like Freshii. For most, LTOs won’t fill the room unless they’re exceptional. 6. 77% of consumers are excited about new food & beverage trends. Even in tight economies, innovation still attracts if it’s paired with perceived value. 7. Over 50% of operators are interested in using AI for back-of-house tasks. From inventory to recipe adjustment, tech curiosity is rising and early adopters are finding efficiency gains. 8. Shelf-life & waste impact profits: Waste control programs can cut food cost by 2–4 points — a $1M/year restaurant could see $20–40K hit the bottom line. 9. Average cheque size gap on-premise vs. off-premise: On-premise generally drives higher spend; key for menu and promo planning if your mix has shifted toward takeout/delivery. 10. Consistency + Innovation = Top Brand Scores: Chains rated “innovative” also tend to have the highest “last visit” satisfaction scores — showing you don’t have to choose between new ideas and reliable execution.

Dans la cuisine de @chefdanielcraig , la créativité prend forme à travers la technique et l’intention. Cette salade fraîche et raffinée est construite autour du Boursin®, utilisé sous plusieurs formes : frit pour une bouchée croustillante, dressé comme un élément crémeux et intégré en couches superposées pour apporter équilibre, richesse et contraste aux ingrédients de saison. En travaillant le Boursin® à travers différentes textures et applications, le plat gagne en profondeur sans lourdeur. Une simple salade se transforme alors en une assiette composée et sophistiquée. De la préparation à la touche finale, le Boursin® est un véritable atout créatif pour les chef·fes en quête de toujours plus de fraîcheur, de saveur et d’élégance. -- In @chefdanielcraig ’s kitchen, creativity takes shape through technique and intention. This fresh, elevated salad is built using Boursin® used in multiple forms — fried into a crispy bite, plated as a creamy element, and layered to bring balance, richness, and contrast with seasonal ingredients. By working Boursin® across a variety of textures and applications, the dish gains depth without heaviness — transforming a simple salad into a composed, refined plate. From prep to final garnish, Boursin® becomes a creative tool for chefs looking to push freshness, flavour, and elegance further.

One evening. One cause. An unforgettable collaboration. ✨🇨🇦 Last Thursday, ONE Restaurant welcomed an extraordinary culinary collaboration in support of Team Canada on their journey to the world stage. Thoughtfully crafted dishes, meaningful connections, and a shared purpose came together for a night celebrating Canadian culinary excellence. @chefscanada Thank you to our chefs @keith_pears and @mike.hawryluk , and our guests, for making it truly memorable.

BOCUSE D'OR TEAM MEMBER ALERT: We're thrilled to announce that Chef Johnson Wu is joining the CHEFS CANADA family as Team Manager for the year ahead. Johnson is Director of Food & Beverage and Executive Chef at the Islington Golf Club. A Humber College graduate and Certified Chef de Cuisine (CCC), he has competed and medaled both locally in Toronto and internationally in Germany as part of Team Ontario. As he steps out of the kitchen next year to focus on his Director role and take on Clubhouse Manager duties, assuming the Team Manager role for Bocuse Canada was a natural fit, allowing him to support the growth, preparation, and success of Canada’s future culinary leaders.

PRO TIP: CHOUX CARAMEL Burnt fingers? Never again. Caramel is beautiful… and unforgiving. Here’s how to dip your choux safely and consistently without burns, mess, or stress. A tiny technique that makes a massive difference. ✨ If you enjoy this one, follow for more. And the choux recipe is available as always on my chef’s page. Bon appétit 😋 #chefromainavril #protip #caramel #choux#

We’re closing out the year on a sweet note with our December Chef of the Month, presented in partnership with @allclad_canada : Master Chocolatier Christophe Morel. Born in France to a family of pastry chefs, Chef has dedicated his life to the art of chocolate. After honing his craft in France, he brought his passion to Montréal, where he founded Christophe Morel Chocolatier in 2005. Renowned worldwide for his intricate chocolate sculptures and technical mastery, Christophe has earned some of the industry’s highest honours — from the Grand Prix Canadien de la Chocolaterie to the Coupe du Monde de la Pâtisserie, along with finalist titles at the World Chocolate Masters and Meilleur Ouvrier de France (MOF). Today, he continues to inspire chefs and chocolate lovers alike through his international masterclasses, sharing not only his skill but his belief that true artistry begins with quality, integrity, and respect for every cocoa bean. Local Canadian ingredient you love to cook with: I love working with Québec maple syrup. It brings depth, terroir, and those caramel-woodsy notes that elevate everything from chocolates to glazes to pastries. Fav dish to make? One Canadian classic I love to reinterpret is the butter tart. My version blends maple syrup, pecans, and a touch of caramelized white chocolate for extra richness. I recommend making it in the All-Clad Pro-Release Nonstick Muffin Pans for even colouring and effortless unmolding. #1 cooking tip for foodies: Master your temperatures. Whether you’re searing, baking, or tempering chocolate, precise temperature control is the foundation of professional-level results. Favourite local restaurant: In Montréal, I often go to @chefantoniopark @parkresto . His craftsmanship, precision, and multicultural approach make every dish truly memorable. Unsung hero: Marc-André Jetté of @hooganetbeaufort is an underrated talent. His wood-fire techniques and respect for local ingredients define modern Canadian cuisine. I also deeply admire Normand Laprise, a pioneer in championing local producers and shaping an entire generation of Canadian chefs. @restaurant_toque

It feels like the National Selection was yesterday, but the clock is already ticking. Chef Keith and Team Canada are 7 months away from their first major showdown: the Continental Selection. That’s where they fight for what should already be ours — gold.

Social followers don't pay the bills. Your guest list does so start owning your data! Here's a dead-simple way to grow it: - Train your staff to offer a bounce-back deal in exchange for an email sign-up (e.g. Join our mailing list and get 10% off your next lunch). - Add a QR code to every table topper or receipt and offer a contest: "Win Free Lunch for a Month - Scan to Enter" (Or "Like our IG account to win" if growing your following is your goal); Use that email (or text) list weekly: - Tease with a feature dish. - Drop a code for an off-menu item or for a fan exclusive (e.g. Weekend10). - Share behind-the-scenes clips; Show some love. This builds traffic you control - not traffic the algorithm decides to give you. Save this and go print those QR stickers!