Chuck Hughes leads the cooking class at The Stop’s after-school program (Image: Jenna Marie Wakani)
Yesterday afternoon, Chuck Hughes took a break from promoting his new cookbook, Garde Manger, to join 19 eager kids in a cooking class at The Stop’s after-school program at Wychwood Barns. Upon his arrival, three enthusiastic youngsters took Hughes on a tour of the Stop’s facilities at the barns (the organization was one of Canada’s first food banks and has since expanded into a community hub with a wide-reaching mandate that includes community gardens, food markets and advocacy). Some highlights of Hughes’s kid-led tour included handling compost and worms and ogling the now-in-their-prime seedlings that were about to be shipped out to west-end community gardens. We couldn’t resist tagging along.
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Each year, some of the food industry’s most influential minds descend upon Toronto to speak at the Terroir symposium, which takes place today. We had the chance to speak with three of the event’s speakers. On Friday, we brought you 
Ben Shewry, executive chef of Melbourne’s Attica (one of Australia’s top restaurants and 
It’s only fitting that the birthday bash for a restaurant that describes itself as a spot for “international influential tastemakers, money-makers and scene stealers” would last for several months. To mark its 25th anniversary, Centro is holding an alumni dinner series, featuring seven of the chefs who’ve passed through the place’s doors since it opened. The series’ first instalment is this coming Monday and features Chris McDonald, now at Cava, who did a stint at the Cal-Ital temple in the ’80s. The pretty impressive list of other participating alums: Michael Bonacini (Oliver and Bonacini), Marc Thuet (Thuet Fine Foods), David Lee (Nota Bene), Bruce Woods (Modus), Frank Parhizgar (Frank’s Kitchen) and Jason Carter, who 
Yesterday, the James Beard Foundation 
In last weekend’s New York Times magazine, David Sax wrote 
