What is it about Canada’s cuisine?
Canadian cuisine, like many other aspects of the country, has always had its fair share of critics.
However, with the growing popularity of local food and the emergence of the global food industry, critics have been growing in number and strength.
With this growing concern, CBC News has compiled a list of some of the most influential critics of Canada’s food and how they view the country’s food.1.
The Canadian food system is under serious strain and it’s time for Canadians to take a hard look at it. “
This is a huge issue that we have to deal with.
The Canadian food system is under serious strain and it’s time for Canadians to take a hard look at it.
I don’t think we have enough money in the budget for the food system.”
– James O’Sullivan, executive director of the Canadian Restaurant and Foodservices Association.2.
“Canada’s food system could be better, but I think it’s going to be the same.
I mean, the problem is we’ve got this whole food pyramid and we’re getting fed it.
So we’ve basically got to eat the food that we’re given.
And we’ve never had a system where we could do that.
So I don.t think that we can have this system anymore.”
– Paul Chirico, president of the Restaurant Association of Canada.3.
“The problem with Canada is we’re not going to have the same number of restaurants in this country that we had 20 or 30 years ago.
“You’ve got the Chinese food scene, which has been in a sort of renaissance of late. “
It’s just not the same Chinese food that Canadians used to eat.” “
You’ve got the Chinese food scene, which has been in a sort of renaissance of late.
It’s just not the same Chinese food that Canadians used to eat.”
– Scott Sowden, president, Canadian Chinese Food Association.5.
“We are in this kind of transitional period right now, where we’re in the midst of a food revolution and people are saying ‘Hey, we’ve been eating better for the last 30 years.'”
– Peter Munk, president & CEO of Restaurants Canada.6.
“A lot of people would love to see Canada become the Chinese city.
But that’s not going in the direction that we want to go.
And I don.”
– Mark LeBoeuf, president for the American Chinese Community Association of Nova Scotia.7.
“For the rest of us, there is a lot to be learned from the fact that we are at the mercy of the Chinese market, and that Chinese food is not just a Chinese thing.
Chinese people have always been eating here.”
– Peter Chen, executive vice-president, CCC, The Canadian Food and Drug Administration.8.
“There’s a lot of pressure on the Canadian food industry and its suppliers to keep prices low.”
– Michael McConaghy, president-CEO of the United Food and Commercial Workers Union, Local 4, which represents Canadian suppliers.9.
“Our government is making a lot more of the same mistake that we were making with the Chinese.”
– Ian Stewart, president/CEO, Restaurants Manitoba.10.
“When we were first introduced to the concept of gourmet food, it was very much the province of the wealthy.
We were told that gourmet is for people who don’t need it, for people that don’t care for food.
That’s what we were told.
Now we’re seeing it’s a food for the poor, the underprivileged, and the vulnerable, so it’s kind of hard to keep that.”
– Jim LaBarbera, president emeritus of the Calgary Chinese Food Festival.