How Restaurants Across Canada Are Working Hard to Keep Your Food Safe

Via_Napoli_open_prep_areaDespite new legislation that allows for food products to be easily imported into Canada, restaurants are still striving to use locally sourced products while at the same time ensuring the health of their customers.

Food safety is a major concern, which is why importing food is so disturbing. Canada has very strict laws about the ways in which food makes its way to a restaurant, yet the same cannot be said for other nations. For this reason many have adopted higher standards when it comes to the receiving, storing, preparing, cooking and serving of food in order to ensure that it is safe for their guests.

Receiving – Suppliers bring food products to Canadian restaurants from storage facilities all over the country. To ensure that it has been properly handled during transportation, the managers of restaurants check the contents temperature and appearance upon arrival. If cases have been damaged, or the right temperature not maintained, the delivery is not accepted.

Storing – Refrigerators and freezers are always kept at temperatures below the industry standard by most Canadian restaurants in order to ensure that the food within is at the right temperature. Dry storage areas are kept clean, and there are constant checks for signs of insect and rat infestations.

Preparing – Many things could go wrong during the preparing of food in a restaurant. Managers are making sure that the workers are not sick to avoid cross contamination, that ice is being used to keep cold foods cold while it is being prepped and that the right types of tools are being used for each task.

Cooking – Restaurant cooks often take the brunt of criticism when a food product is found to be unhealthy, so they work extra hard at maintaining food safety standards. Gloves are always worn and the temperature of food always checked throughout the process to make sure that it is safe for human consumption.

Serving – That last step between readying the food and getting it to the table is critical. Special heat lamps using infrared light technology are installed so that food retains its temperature while waiting on the server. This is the same technology used with saunas like these. The rays are strong enough to penetrate through many layers, which is why a portable infrared sauna is so effective at detoxifying the body.

For all of the trouble that a restaurant goes through to ensure the safety of their guests, it is frustrating to find that the government is not taking the absence of overseas regulations seriously. Hopefully, by increasing the standards and using more local products, we can eliminate the need ourselves.

5 Best Foods to Catch while SCUBA Diving

People go SCUBA diving for a variety of reasons, from recreational sightseeing, to professional missions with the military to everything in between (Click here to learn about best rebreather for underwater diving). SCUBA diving is also the perfect way to catch the freshest seafood imaginable and have a hand, literally, in catching your own dinner. By catching live marine life while SCUBA diving is a sure fire way to bring this exciting sport to new heights and add additional thrills to your latest SCUBA expedition. Below are five of arguably the best foods to catch while SCUBA diving.

Food One: Lobster

Lobsters can typically be found closer to the shoreline or out in deeper water near reefs. Lobster are excellent at hiding and SCUBA divers will not likely see the entire lobster, only portions of the body hiding in various rocks, reefs, and crevices. Lobsters typically come out after dark to hunt for food and to avoid predators. Lobsters can be caught with the most simple of equipment including mesh bag for storage, tape measure or other appropriate measuring gauge to make sure the lobster are big enough to keep, a pair of gloves to protect your hands, and a willing pair of hands brave enough to reach for lobsters as they swim past you. If you are SCUBA diving at night, it is also recommended to bring a dive light, or wear a head light to ensure proper vision at all times, as well as to increase safety.

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Food Two: Fish

Fishing during SCUBA diving has proven to be a very difficult, yet thoroughly enjoyable challenge, to those who have accepted this underwater adventure. Fishing while SCUBA diving is typically done with a spear, as this gives divers a must better chance at catching the fast swimming, and highly evasive, fish. A lot of SCUBA divers love to catch fish when diving because it affords them the chance to be very selective with the fish they catch. Fishing in a boat, or from land, hinders the view of the fish and anglers are left with whatever bites their lure. However, when SCUBA diving, the diver has a firsthand account and view of each fish swimming by; can see the size, health and species of each fish and decide if that is a fish they would like to try and catch.

Food Three: Crab

Crab hunting while SCUBA diving is fairly similar to catching Lobster, and will require a very fast hand and risk the potential bite of the crab claws.  Crab are caught in a variety of ways including: spearing, dipping a net, dragging a net, or snaring through holes. It is very important to note – divers who are catching crab or lobster need special permits and also have a catch limit, so it is important to check with local ordinances before embarking upon a diving trip. Find out more here.

Food Four: Octopus

Many people would have never had the thrilling experience of catching an octopus, let alone doing so with their hands. Some SCUBA divers have stated catching an octopus is no different than catching a fish and requires patience and quick hands. Depending on the size of the octopus, they can either be caught with a spear or by hands.

Food Five: Crayfish

Finding crayfish can be extremely challenging, even for the most experienced of divers. Crayfish are extremely fast and also very skilled at hiding and blending into its natural surroundings. Hunting for crayfish involves patience and the ability to check in various depths of rocks, muck and crevices. Once you spot a crayfish you are likely to have stumbled upon an entire herd and will be able to quickly grab them with your bare hands, or gloved hands, and load them into a mesh bag.

How To Become A Grill Chef

Many people will consider themselves something of a master grill cook. They may have plenty of experiences warming up the gas grill or lighting the charcoal grill in the back yard gas grills reviews and getting the burgers and sausages going. But does this kind of experience translate into preparing you for a career as a grill chef?

Some of the best  show that grills today are almost professional in the quality and size of the models. They can be large and powerful appliances that can produce a large amount of food in one go, meaning using them requires more skills than simply turning now and again. The larger the amount of food or the variation being cooked, the more know-how it takes to get it to all work and be ready together.

drilled banana

What is a grill chef?

In most professional venues, a grill chef will work the grill station. The main responsibility will be the perfect cooking of meats such as steaks exactly to the customer’s requirements. They can also be asked to prepare foods such as poultry and fish dishes and expand to other cooking methods such as frying or baking to complement the grilling.

Another aspect may be the preparation of the food. Before cooking, nearly all meat and fish or even poultry will require some preparation, such as carving to the right cut or removing elements not needed for the dish. It may also mean some preparation of additional ingredients needed for the cooking such as sauces or marinades. It is not merely standing at the grill, cooking meat.

Other duties

Like any chef job, another very important element of the job is health and safety. With so much raw meat involved in the dishes, it is particularly crucial in the grill area. Storage of the meat before and after cooking has to follow the strictest guidelines to avoid illness and every chef is responsible for their own area.

Sometimes, a grill chef may have a team under him, depending on the size of the establishment. Regardless of this, hours are likely to be variable and can involve early mornings for preparation and late nights for serving, against dependent on the business type.

Famous Grill Chefs

One of the most famous grills chefs in Canada is Rob Rainford. He was born in Jamaica and moved to Canada when he enrolled in culinary school. He worked his way through professional establishments such as the Accolade Crown Plaza before becoming a chef instructor at his training place at the George Brown College. He has appeared on TV in shows such as License to Grill and has published books on grilling.

Getting the job

Once you have decided that a grill chef is the job for you, and then you need to start looking to see what kinds of jobs are available. There are plenty of websites to start the search, such as which can also give you an idea of any credentials or certificates are required. Courses and professional memberships are also something to look into before starting, as this preparation work will stand you in better stead when it comes to landing the position you want.

Plus keep grilling! There is no better way to hone your talents and to be able to show a potential employer what you can do than to practice at home. Use the family and friends as test subjects to create your own signature dishes to impress your potential head chef and to broaden your practical experience. Be able to talk about your job before it is your job. And Good Luck!

Click here to see more opportunities for food service professional.

Try Your Hand At Becoming A Chef


Thanks to the growing popularity of cooking shows and celebrity chefs, people have a whole new interest and perspective on the art of cooking. This increased attention also means more individuals becoming serious about pursuing culinary careers, both in the United States and Canada. In fact, Canada is steadily gaining international notoriety for its cuisine.

For Serious Chefs

As a kid or teenager, did you find yourself always in the kitchen helping prepare meals? Or maybe your favorite television shows involved well-known chefs, like Chuck Hughes or Martin Picard. Did you save your earnings from a fast-food job to purchase the best cookware so you could create your own delicious culinary concoctions at home? Click here to find the best kitchen cookware.

If you answered in the affirmative, then maybe you are destined for a career in the culinary arts. We’re not talking about part-time work at a local diner, although that’s a great starting point. A serious cooking career requires lots of education and on-the-job training.

Time to Learn

Before you can wow a restaurant guest with your savory skills, you have to learn the basics. Of course, you can pick things up from others as you gain experience in kitchens, or learn on your own by experimenting. But if you desire a career as a chef in a fine dining restaurant or as a restaurateur of your own establishment some day, then you have to be taught the industry standards of knife work, sauce preparation, and even how to utilize the various pieces of cookware found in professional kitchens.

Cooking schools provide this type of training. Culinary instructional institutions exist in most Canadian provinces as part of a community college or university or as a private, independent school. A well-rounded program will offer classes on cooking techniques, various ingredients, and theories as well as courses on business and management issues, especially at the university level.

Additionally, in Canada, many restaurants and hotel eateries require kitchen staff to have the Red Seal certification. In order to receive this government-issued distinction, you must pass the Red Seal Certification examination—make sure your cooking school prepares you for this test. The certification indicates that you’ve attained the necessary skills to meet a standardized level of training and competency, which is recognized and accepted nationwide.

Chef Roles

A quality cooking school should also inform you on the various positions found within the industry from small, local restaurants to large hotel or resort kitchens. Below is a brief outline of traditional restaurant roles and what each entails:

  • Chef de Cuisine/Executive Chef– This person is referred to as an “executive” because, just like in the corporate world, he or she is the ultimate voice of what happens in the kitchen. In addition to creating dishes, this person is responsible for various business duties, such as budgets, purchasing, and personnel management.
  • Sous Chef/Assistant Chef – One of the main responsibilities in this role is to directly oversee the various chefs cooking in the kitchen. Sous chefs also help develop menu items.
  • Saucier/Sauce Chef – Next in line is the cook who creates the various sauces to dress up entrees and other dishes. In smaller kitchens, this person may also cook soups and stews.
  • Rotisseur/Roast Chef -Larger restaurants employ a specialist to braise meats to obtain that tender, fall-of-the-bone texture and rich, slow-cooked flavor. This chef may be required to work with butchers and meat suppliers.
  • Grillardin/Grill Chef – This role is pretty self-explanatory; the chef cooks all meat, vegetables and/or fruit on the grill.
  • Friturier/Fry Cook – If something needs frying, from stuffed squash blossoms to shoestring potatoes, the fry cook does it.
  • Patissier/Pastry Chef – This is a sweet job. A pastry chef bakes bread and rolls in addition to producing all the desserts. Some cooking schools specialize in training individuals for this job.

Other chefs might specialize in vegetables, cold dishes, even prepping meats before cooking. Depending on the size and scope of the kitchen, many of these roles overlap, so it helps to look for educational programs that will train students in each position.

As many culinary school graduates have shown, you can carve out an interesting and fulfilling culinary career.

For reference regarding food service professionals opportunities, visit the link below:

The Importance of Food Jobs for Youth

tablesChances are high that you or somebody you know got their first job in a restaurant. The food industry is well known for being a place where young people can go to get meaningful employment, and many places offer opportunities for people who have never worked before to break into the job market.

Whether you’re a fry cook at McDonald’s, a cashier at Tim Horton’s, a dishwasher at Moxie’s, or a busser/waitress at your local diner, you can always point to the food industry as the place that started it all.

It is because of this fact that we need to be encouraging and supporting food jobs here in Canada. With the government focusing on jobs and the economy, it is vital that they protect this sector by keeping regulatory waters wave-free, and ensuring that restaurants and regulatory bodies are hiring the proper amount of staff right here at home.


There are things we can do to promote food jobs and ensure that young people are continuing to look to our sector for their first or second meaningful place of employment. We all know that turn around can be high and that it is good for our businesses to have people we can train correctly, but there is also something great about helping someone start their working life that will lead them to bigger and better things.

We should be supporting resources about food, cooking and job training programs, local businesses, chamber’s of commerce, activist campaigns, healthy lifestyle groups, and anything else that we can to ensure that these jobs are recognized as important and vital to our economy.


As someone who has been in the restaurant business for nearly 2 decades, I know that I love this business partly because you are always the host and can facilitate someone’s relaxation and time away from their busy and hectic life. Though perhaps unbelievable, it really is rewarding to influence people’s life in this way, even if they never attribute it directly to you, the restaurateur. Without good people to fill the jobs and steady economic and regulatory waters to ensure we can hire people and know we will still make money, fewer places will exist for people to escape to for relaxation and a get away.

Clearly this can lead to more significant societal problems. A long term thought, perhaps, but a necessary one all the same. We ought be able to run our businesses and sector as we know we must, but with that desire for power over our destinies comes a great responsibility to give back and help grow our communities.

Finding The Right Youth

With our promotional activities as mentioned briefly above, we need to be actively recruiting the best and most promising people and help them grow into an important position. We should offer a good job and make sure we are very easy to find and apply to, but we must also ensure that the barrier to entry is not totally non-existent. It must be easy, but we should be in a two-way relationship where we have reached out, but expect the young people to reach back to ensure they’re serious about it.

Good promotion and outreach and a quality atmosphere will allow us to hire those kids who love being at home cooking with their parents, or who love serving people, or who generally bring a strong work ethic. They don’t necessarily need to have invented the next greatest deep fried turkey recipe, but our outreach can help target the best and brightest, and in turn we can help make them even brighter.

I encourage you all to think about this deeply and work together to ensure food jobs stay right here in Canada.

Opportunities For Food Service Professionals

The easiest jobs to get right now are in the food service industry. Even when the job market is low on opportunities and unemployment sky rockets, people continue to go out for dinner or grab a quick bite to eat through the drive through.

Photo Credit to Zigzag240

Diner in Toronto.

Food Service is Everywhere

If you’re in need of a job in a pinch, you’re almost guaranteed to land a job at any restaurant. However, these jobs usually come with unsecured hours that fluctuate and are often not full time. You could be a dish washer or busboy with little to no training, or if you have a skill (like knife sharpening or refrigeration repair) then you could have a leg up on the competition. Add in that you’re most likely making minimum wage and not receiving any benefits; these are not ideal jobs for most, especially if you have a family to support.

Imagine the worst case scenario, that you have lost your job. You’re faced with going right back to the grind at your local burger house making pennies for all of your hard work.

Or are you?

You want to earn a more secure paycheck and work more hours, but you don’t have the time or money to go to college and continue to survive in the meantime.

Truck Driving

Consider taking a course in truck driving. Being able to drive a delivery truck is a useful skill to acquire for the food industry. Every restaurant needs their food and other supplies delivered daily. They need Food Packers too.

Or perhaps you could consider driving deliveries for a local take-out place. You might still make minimum wage and work only part time hours each week, but the amount of tips you can make could significantly offset the difference.

Driving isn’t your thing, but you’re interested in making extra money through tips? Consider waitressing or bartending as a profession. It is important to consider that both of these jobs will most likely make minimum wage and not offer a steady schedule each week, but the amount of tips you could make might possibly be enough to offset your wages.

All of this sounds great, but you’re supporting a family and you have bills to pay. You can’t run the risk of relying on tips that fluctuate from day to day. You want a solid, dependable full time job making better wages and the included benefits.

Consider learning a trade skill. Every restaurant has industry sized kitchen appliances and with those come industry sized problems. The need for skilled mechanics, or knife maintenance, in the food industry is at an all time high.

Cold Food Case – Requires Maintenance

Technology and Computer Systems

If maintenance doesn’t interest you, consider taking a short course in computer and internet repair. Restaurants run most of their systems – including their registers, schedules, record keeping, etc – on computers. Computers are notorious for having issues. A restaurant that relies on technology to run its business can’t afford for their computers to be down. You could be the IT tech that travels to restaurants and does their computer repairs and internet troubleshooting for them.

Whatever job you decide to pursue, keep in mind that you are not locked into making minimum wage at the local burger joint. There are plenty of other options out there for you to explore.

Dining at the Ball Park – More than just Hot Dogs

When you think of the BaseBall Park, what comes to mind? You might first picture the grand stands overlooking the infield; the fresh cut grass, the finely raked dirt outlining the diamond and the fresh chalk making up the batter’s box. You can hear the cheers from the crowd, the crack of the baseball bat and the announcer barking each new batters name. You smell the beer, the cracker jacks and of course those world class hot dogs which the ball park is known for. But things are changing at the Ball Park, especially where food is considered.

Hot dog is hardly just a hot dog anymore

A hot dog, an ice cold beer and perhaps some peanuts are the traditional order of the old ball park attendee. Today however, it’s completely changed. Even the hot dog is hardly just a hot dog anymore, offering options of foot long dogs, chili dogs, cheese dogs and of course the super duper two foot long dog the options even for just a hot dog seem endless. But it doesn’t end there, today baseball parks can often be a symbol for a cities food and beverage options, featuring craft beer selections and the local fair. In Seattle at Safeco Field you can enjoy the cold draft beer of Pyramid Brewery which is brewed just across from the Stadium. Want something to eat? Try some Pacific seafood options which are always fresh and delicious. hotdog

Toronto burger craze

Enjoying an afternoon ballgame at the Rogers Centre in Toronto? Get yourself a Canadian classic with a poutine and wash it all down with a Steam Whistle ale. Or if fries, gravy and cheese isn’t your thing, get into the Toronto burger craze and get yourself the biggest juiciest burger in town.

Found yourself in Philadelphia?

Found yourself in Philadelphia? You can’t go to a Phillies game without have a Philly Cheese Steak sandwich. The point is, going to the ballpark nowadays isn’t just about watching America’s favorite past time. Today it’s about enjoying the local cuisine while being packed into a busy stadium with 50,000 other hungry people and most ballparks don’t disappoint. Ball parks carrying local food, provide a huge economic boost for the food and beverage industry in those particular cities. Not to mention, the food is way tastier then the alternatives. There are some stadiums which are still in the stone age as far as offering local products and food types. And as a fan, it’s a huge disappointment when you are in a new city, watching a game and only having the option to eat and drink Budweiser and a tub of popcorn. But for the most part, the food revolution transforming baseball concession stands is a good thing for both the local businesses and the fan.

Dublin Travel Guides

Travel to Dublin

Plan a trip to Dublin today.  Ireland’s capital city, is one of the most beautiful in the world.  Rich in culture and history, this city is one to experience.  It is a trip that you will remember for years to come with a smile, and possibly, a slight Irish accent.

The city is picture perfect!  With sites such as the location of Saint Andrews Church, The Custom House and Suffolk Street, ancient castles such as the Dublin Castle, some of the world’s most beautiful lush, green coasts and countless museums of various kinds, this city offers many a photo opportunity for the traveler.

Care for a drink?  Ireland being one of the world’s most-renowned nations for its alcohol, Dublin is famous for its pubs.  Enjoy a drink, hear some great stories, and view the real Dublin inside these walls.  Or visit the Old Jameson Distillery or the Guinness Storehouse and see the inner workings of one of Ireland’s biggest claims to fame.  Maybe you’ll learn an old Irish drinking song or two along the way.

There’s plenty to do for the shopper as well.  Visit the bustling shops on Henry Street, O’Connell Street, or Grafton Street to pick up some great souvenirs for the family back home.  There are hundreds of art shops, gift shops, and music shops all over the city, so you will have no trouble finding the perfect souvenir, and can spend days looking through all of these little treasures.

Feel the need for a little music?  Dublin is one of the most musically significant cities in the world.  Experience the city’s nightlife in the traditional pubs with traditional Irish music, or the club and bar scene to hear some of the newer trends.  Whatever your taste, music is a large part of the city’s rich culture.

Speaking of culture… Theatres are also a must-see.  Enjoy some of the world’s most famous shows at the Dublin Gate Theatre or The Abby Theatre.  See plays from W.B. Yeats, or more modern productions, as Dublin’s theatre culture is still alive and well.  On the literary side of things, one can also visit the James Joyce Centre, and learn all about one of Ireland’s most famous writers, and one of most unusual writers of his time.

But how?  Walk the beautiful streets of the city by foot all day if you like.  There are also guided foot tours all over the city.  If this is not for you, the Nitelink, Dublin’s bus service, is the cheapest and easiest way to travel from one exciting location to another on your tour.

Dublin Restaurant

You can jump on a guided tour, or jump off and go exploring on your own, whatever you like.  Venture through Dublin’s hustle and bustle all day, or relax off the beaten path enjoying the scenery on the green coasts of Ireland.  There is so much to do here.  Don’t miss out on an exciting, rich experience like no other in the world.  Try an online virtual tour of the city, then start planning your vacation to this exciting city now!

Cultural Tourism

Handicrafts form a vital component of tourism worldwide. They are a multi-billion dollar industry which provides the livelihood of millions of craftsmen and women. Tourists increasingly want to buy genius local crafts and in doing so provide work and help to protect the culture of the host country. That’s the eternal system of world tourism.

Public Sector Services

OHC provides innovative consulting services to governments and the tourism industry to maximize the near-term economics of their businesses and destinations without jeopardizing their long-term environmental, cultural and social integrity.

Public sector organizations play a key role in the development of the tourism sector. Regulation of natural and cultural resource use, incentives to improve the global competitiveness of tourism business, developing basic tourism infrastructure and marketing destinations internationally are all the domain of the public sector.

To assist the tourism industry we view tourism destinations as products that need to be planned, developed, packaged and delivered to the right market. Successful tourism products are the consequence of comprehensive and cross-sectored strategies that take into consideration the adequate management of natural and cultural resources, the promotion of sustainable economic growth and improving the quality of tourists’ experience. Our public sector clients can benefit from this unique approach:

Market assessment

Assessing who your potential visitors are, where they are and how to attract them

The success of a tourism destination depends on the regular arrival of visitors and the effects of their activities while they stay there. Identifying the right market is critical for destinations, particularly when promoting sustainable nature and culture-based tourism products. OHC assists public sector organizations to formulate marketing strategies that allow destinations to gain a competitive edge while attracting wealthier, more responsible segments of the international tourism market.

Tourism assessment and planning
Understanding the tourism potential of your destination and how to develop it

One of the main challenges faced by tourism decision-makers is defining the comparative advantages of their destinations and preparing market-driven plans that will result in a successful tourism industry.

Strategic planning and master planning for destinationsTourism policies and incentives

Maximizing the positive impacts of tourism while reducing its negative impacts The tourism sector is considered the engine of economic growth for many developed and developing countries. It is a major generator of foreign and domestic investment, foreign exchange earnings, and employment. Pressures on the natural and cultural resource base upon which the industry depends threaten the longevity and sustainability of tourism assets. OHC assists local and provincial governments and regional organizations to evaluate current programs and identify opportunities to introduce sustainable tourism policies and incentives.

Tourism product development
Developing the infrastructure to provide visitors with a unique and memorable experience

tourism restaurant

No matter how attractive the destination, visitors will not arrive and stay there unless the necessary infrastructure and activities are in place. The public sector typically develops the basic infrastructure that allows the private sector to run tourism activities and businesses. However, governments and development organizations can also play an important role in promoting sustainable tourism products that tap into growing niche markets and create benefits for host communities.