Halton Food Equipment
4325 Harvester Road, Unit 1 L7L 5M4 Burlington, ON, Canada

At 4:30 AM, I met with Prince’s assistant in his giant office. I told her I’d never been a private chef but that I’d love to try. She said they’d call me. A few afternoons later my phone rang at 3:30 PM. Prince wanted me to do a tryout. In two hours. And serve three courses.

Have a great holiday Happy Easter

A new report, which examines more than 35 years of research, says there is no consensus. Two professors at Columbia and a former member of the Board of Health published the paper this weekand the timing is suspiciously good for chain restaurants in New York City. Lawyers from the National Restaurant Association, in fact, were preparing to go court next week to fight the Health Department's salt law mandating that chain restaurants publish menu warnings for dishes containing more than 2,300 milligrams of sodium.

Happy Saint Patrick’s Day For most of the 20th century, Saint Patrick’s Day was considered a strictly religious holiday in Ireland, which meant that the nation’s pubs were closed for business on March 17. (The one exception went to beer vendors at the big national dog show, which was always held on Saint Patrick’s Day.) In 1970, the day was converted to a national holiday, and the stout resumed flowing.

The male staff decided to dress up after a CBC Marketplace story last week on restaurant dress codes and found that many women felt compelled to wear sexy outfits including high heels, tight skirts and heavy makeup to keep their jobs.

If you finish every dish, night after night, with a dash of salt and pepper, or red pepper flakes for flareit’s time you met yuzu kosho. The Japanese paste easily made from combining yuzu, chiles, and salt drops a flavor bomb on everything it touches. Fish, steak, noodles, soups, and desserts go from zero to hero with teaspoon-size dollops of the stuff. It’s the closest thing you’ll get to a silver bullet condiment that’ll instantly impart depth to your dish. Chefs know itthey’ve been using it at their restaurants for yearsand it’s time you did, too.

Newly engineered foods. A TV show satirizing Big Ag. Farming practices that reduce greenhouse gases. Here are the companies that are cooking up new ideas and changing how we think about our food.

Bill Marriott joined the Marriott corporation in 1956, became president in November 1964, and CEO in 1972. This week he talked about his 12 rules for success, which he crafted in 1964 but are still as relevant as ever today.

Owning a business is a lot of hard work, and it takes a special kind of person to succeed at it. You can put everything you have into opening up shop, but if you make too many mistakes or aren't fully dedicated, you'll soon end up losing all of your money (and pride) in a mere instant.

This year’s trend list began with 22 concepts based on ideas and observations from restaurants all over the U.S., and was culled down to 10 with the help of an esteemed panel of culinary experts

Noma the brainchild of Danish mastermind chef René Redzepi has been named the best restaurant in the world four times. For 10 weeks, starting today, Redzepi will be cooking his award-winning tasting menu at a pop-up version of his restaurant in Sydney, Australia.

Pass the menu, hold the shopping cart. Grocery stores are finding it harder to make headway with shoppers as a surge in spending at restaurants over the past several months signals Americans are more likely to ditch the brown bags in favor of doggy bags. April 14, 2015