October 28, 2017 - McCormick Flavour Forecast 2012: 6 Trends of Global Flavour
2012 is a groundbreaking year
October 28, 2017 - McCormick Flavour Forecast 2013: The Future Of Global Flavour
These flavour combinations illustrate how food trends are coming to life through taste
October 28, 2017 - McCormick Flavour Forecast 2014: 125th Anniversary Edition
Join us for a taste of 2014!
October 28, 2017 - McCormick Flavour Forecast 2015: 8 Flavour Trends to Watch
Lift the lid to discover the rich flavour from recipes around the world.
October 28, 2017 - McCormick Flavour Forecast 2016: Global Trends - Shaping the Future of Flavour
Taste Tomorrow Today
October 28, 2017 - McCormick Flavour Forecast 2017: Taste it Forward
RISE & SHINE TO GLOBAL TASTES
October 19, 2017 - Into the Wild – A Culinary Exploration of Wild Food
Join Story Chaser Production’s Founder, Kevin Kossowan and learn how to bring food from the wild into you own kitchen.
October 19, 2017 - The Mind of a Modern Chef
Let Chef John Placko introduce you to molecular cuisine and how it’s revolutionizing flavour in the foodservice industry.
October 18, 2017 - How-to Introduce Sustainable Seafood Practices in Your Restaurant
Adding sustainable seafood to your menu has never been easier with Chef Ned Bell.
October 18, 2017 - Flavours of Alberta
Zinc Restaurants, Executive Chef David Omar opens up about the inspiration and challenges behind sticking to a refreshing, flavourful menu concept
October 13, 2017 - Hawksworth Young Chef Scholarship Finalists Top 10 Flavourful Learnings
The past and present finalists share their top flavourful tips you need to know.
October 13, 2017 - The Makings of a Canadian Top Chef
Learn how to stand out amongst the crowd and become a Hawksworth Young Chef Scholarship Champion from Chef David Hawksworth.
October 03, 2017 - Trade Secrets for Developing Sustainable Restaurant Food Programs
Gain insight on Chef Murray McDonald’s refreshing flavour inspirations & how his influences play a major part in his restaurant’s sustainability.
September 22, 2017 - Getting to the Meat of It
Chefs John Jackson and Connie DeSousa share their tricks-of-the-trade for developing flavourful, meat-centric menus.
August 24, 2017 - Black Pepper Breaks Out
See how Black Pepper takes the main stage in flavour with La Cuchara’s Jacob Lefenfeld.