Themed as the Chef’s Issue, Foodservice and Hospitality’s July/August shines the spotlight on a handful of chefs who are working in non-traditional restaurants. Find out how these talented chefs are making their mark, redefining culinary excellence and taking centre stage, while on a mission to re-define the foodservice industry. Additionally, we also profile a select group of food and beverage purveyors and producers whose innovative products are not only creating interest and excitement in restaurants across the country but also fostering a sense of community and connection with the food we consume. Hope you enjoy the issue!
