49 min
E2: John Higgins Takes a Look at Restaurant Trends and Canada’s Culinary Coming of Age Table Talk with Rosanna Caira
-
- Food
In this episode John Higgins, director of the Centre for Hospitality & Culinary Arts Centre at George Brown College, talks about Canada’s culinary coming of age, touching on how restaurants have changed to mirror the growing sophistication of today’s customer base.
Find out how today’s chefs are impacting the restaurant industry using local product while promoting global favours to create a distinctly Canadian experience.
In this episode John Higgins, director of the Centre for Hospitality & Culinary Arts Centre at George Brown College, talks about Canada’s culinary coming of age, touching on how restaurants have changed to mirror the growing sophistication of today’s customer base.
Find out how today’s chefs are impacting the restaurant industry using local product while promoting global favours to create a distinctly Canadian experience.
49 min