#FOOD: THE RC SHOW 2025 HIGHLIGHTS

The RC SHOW is now in its 80th year! This annual Food & Hospitality industry event was so fun! Who knew?

While the three day affair running April 7 to 9, 2025 at Enercare Centre in Toronto is highlighted by speaker panels, cooking competitions, exhibitors and samples, at the heart of the show is the goal of helping fuel success through advocacy, connection and support to create vibrant and thriving restaurant and food service communities across Canada. Its spirit is about innovation, and helping businesses and industry professionals gain insight on new technologies and products that can help them remain at the cutting edge. And did we mention the abundance of delicious samples to be had?

The 2025 Show kicked off with some really exciting events including the Bocuse d’Or Team Canada Qualifying Competition on the Culinary Stage, won by Chef Keith Pears (seen below) who will go on again in 2026 to represesent Team Canada at the world’s most prestigious cooking comeptition. Above this were Breakfast Sandwich, Latte Art and The World Pastry Cup. This literally is a food lover’s dream.

Chef José Andrés (seen in banner) also spoke on Opening Day on the Speaker Stage as headliner for RC Show 2025. He spoke for an hour with Restaurants Canada‘s President & CEO Kelly Higginson about his successful and meaningful career. He stars alongside Martha Stewart in upcoming NBC Cooking Competition series YES, CHEF which happened also to be filmed in Toronto.

A big hit seemed to be The Pop Up Experience which featured libations and nibbles, drawing a crowd to Raspberry Point Oysters and snacks like Fish Sauce Chicken Wings.

A Reception closed off the night, with vendors including WHAT A JERK, ALIJANDRO’S KITCHEN, 6 SPICE RACK, TROPICAL SOUTH, and more serving guests their signature creations, along with live music.

Some highlights from Opening Day:

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More on the RC Show 2025 here.

(Photo/video credit: Mr. Will Wong)

#FOOD: APPLICATIONS OPEN FOR BOCUSE d’OR AND WORLD PASTRY CUP TEAM CANADA

In the world of food, the Bocuse d’Or and the World Pastry Cup are the equivalent to the Oscars, bringing the best chefs and bakers from around the globe to compete in what’s described as the most demanding cooking competitions on Earth. A few weeks ago, we were thrilled to announced that our national culinary athlete, Chef Keith Pears and his commis, Joseph Mongillo, placed Canada back in the world’s culinary top 10 for the first time since 2013. The Road to Lyon 2027 starts again for those who think they have what it takes to represent our country here and abroad, keeping the momentum and continuing the climb towards the podium as well as the hearts and minds of foodies globally. The application process is now live on www.chefscanada.com/nationals!

CHEFS CANADA, the organization that manages our national culinary teams is looking for one chef to head Bocuse d’Or Canada and two bakers (one chocolate master and one sugar specialist) to take the reins of the World Pastry Cup Team Canada. Expectations are high for the next contenders: in addition to experience, creative mastery, stellar execution and unparalleled technical skills, the candidates need to be able to perform under pressure, build relationships with chefs, industry professionals, medias, brands and sponsors from coast to coast. Applicants have until 11:59 p.m. on Friday, March 10, 2025 to submit their application on the Chefs Canada website. A committee composed of some of the country’s top chefs will be selecting the top candidates who will battle it out on the Garland Stage at the RC Show this April.

Under the eye of the country’s leading industry professionals, contenders will go head-to-head in a high-energy battle for the chance to become our national culinary athletes. The event, modeled after the world-famous Bocuse d’Or and World Pastry Cup in Lyon (France), will give participants two and a half hours to fulfill the theme provided.

“We’re thrilled to once again partner with the RC Show to find Team Canada’s next stars,” says Thomas Delannoy, President of CHEFS CANADA. “We look forward to seeing top national talents come together, for a chance to represent our country and shine the spotlight on the products, ingredients and flavours that make Canada unique. “

THE BOCUSE D’OR ADVENTURE
Since the very beginning of the competition 33 years ago, Canada has always been represented by stellar chefs. This legacy started by Jamie Kennedy gives an open door to the Bocuse d’Or Canada candidate to join a star-studded line-up that includes names such as Thomas Keller and Daniel Boulud. Though Canada has not yet stepped on the podium, the organization has made great strides over the last few years, garnering the recognition and respect of the international culinary community while shining a spotlight on our country’s restaurant industry, an important step in increasing food tourism in Canada.

THE NATIONAL PASTRY TEAM
As the most prestigious stage for pastry art on the planet and the sweet counterpart of the Bocuse d’Or, the competition is a window into the latest trends and techniques, showcasing the best creative minds from around the world competing for a chance to win the title of World Pastry Champion.

ABOUT CHEFS CANADA
Devoted to inspiring culinary excellence, CHEFS CANADA has a mission to promote Canadian cuisine, terroir, producers, ingredients and products here at home as well as abroad, doing our part to create a sustainable and profitable culinary scene. Strong of a network that counts some of the country’s best chefs and top industry professionals, CHEFS CANADA works to shine the spotlight on our industry in order to further define and promote our cuisine through global competitions and partnerships. The organization is strongly rooted in their desire to unite, share and transmit our mutual expertise, techniques and savoir-faire amongst Canadian chefs but also with the next generation, creating a demand and standard for Canadian gastronomy on the world stage.

#FOOD: TEAM CANADA LANDS TENTH PLACE AT BOCUSE D’OR 2025

After winning silver and their golden ticket to the most prestigious yet challenging competition on Earth, in France today, our national culinary athlete Keith Pears and his commis, Joseph Mongillo, placed 10th on the world stage, moving Canada up one place from the 11th position in 2023 and 13th in 2019.

Proud of their accomplishments, Chef Keith Pears fought his way through the five-and-a-half-hour culinary battle featuring venison, foie gras, and tea – mandatory ingredients that paid an homage to the late Paul Bocuse. This 20th edition plate theme celebrated the unique harmony between celery (both stalk and root), stone bass, and lobster, ingredients that we are blessed to find in Canada. With a menu entitled “Canada: The World in Every Bite”, the team included a slew of local ingredients such as Canadian nori, ice wine and hazelnuts in their dishes.

“I’m proud of what we accomplished and excited to have well represented my country and the industry I love”, states Pears. “Ultimately, our participation in the World Cup of cookery talents had the sole objective to put Canada on the world’s list of top culinary destinations with gourmets from all over the globe.”.

Twenty-four teams comprised of some of the best chefs on the planet were gathered in Lyon for what is known to be the most prestigious and difficult culinary competition on Earth. The Bocuse d’Or is an event that makes fine dining an arena sport. It comes with all the trimmings including uniforms, judges, cheering fans holding flags, bronze-silver-and-gold statuettes, and winners on podiums beaming while their national anthem blares in the speakers. And while there’s glory in winning one of the culinary Oscars, the road to Lyon is a long process that takes passion, dedication, and a strong desire for perfection.