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The controversial world of Canada’s corporate chefs
Canadian writer, Shawn Frey, interviews four corporate chefs to find out more about their role and experiences.
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Maple Leaf Foods
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A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
