Canada is more than maple syrup, salmon and poutine – not that there’s anything wrong with them. With five time zones, the second largest total area of any country in the world and every geographical feature on earth, who else is better equipped to offer a diverse culinary experience?
In 1995, Cuisine Canada was launched to bring together culinary professionals from every field: chefs, growers, writers, recipe developers, restaurateurs, vintners, culinary students and more. In 2009, we’re leaving our kitchens, gardens and vineyards to share our experiences with you.
Chef and student profiles, food news, culinary trends, ingredient highlights, cookbook reviews and anything that touches the Canadian culinary scene is ripe for the blogging.
If you have a question about Canadian cuisine, ask in the comments section. Care to join us? Membership is just a call away. Already a member and want to guest blog? Send us an email to editor [at] cuisinecanadascene [dot] com.
Bon appetit!
