The term "food industry" covers a broad range. It can be anything from industrial food processing or a basic café to fine dining, and even farming. A lesser-known career in the field is to be a private or personal chef. Food columnist Andrew Coppolino caught up with a few personal chefs.
Indigenous chef Destiny Moser presented a multi-course dinner at a local culinary school that integrated familiar North American dishes with Indigenous ingredients and techniques. Food columnist Andrew Coppolino took in the dinner and shares what he learned.
It’s Indigenous Peoples’ Month as well as Indigenous Peoples’ Day next Wednesday, June 21. Food columnist Andrew Coppolino checked in with some local Indigenous chefs to talk about some upcoming projects.
Food columnist Andrew Coppolino takes a look at how the local culinary scene has evolved over the past decade. Part one of this series looks at how operations have evolved, customers have changed and food has diversified.