News Briefs ~ April 2010

Canadian Workplace Essentials

OTTAWA, ONTARIO—The Canadian Workplace Essentials (CWE) workbook was recently launched to help newcomers to Canada successfully navigate the unique characteristics of the Canadian workplace. Developed by the Canadian Tourism Human Resource Council under the emerit Tourism Training brand, the CWE workbook evolved out of extensive research and close collaboration with the Canadian tourism sector.

The CWE workbook contains practical tools and concrete examples of how to succeed in the Canadian workplace. The learner has the opportunity to become familiar with the nine key Canadian workplace values and attitudes as identified by tourism sector employers. Modules cover topics including non-verbal communication, demonstrating confidence, initiating conversation, asking questions, and understanding organizational culture.

Top Canadian menu trends

TORONTO—In a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association by independent market research firm BrandSpark International, chefs were asked to rate a variety of menu items and cooking methods as either a ‘hot trend,’ ‘yesterday’s news,’ or ‘perennial favourite.’ Here are the top picks for 2010:

1. Locally sourced food

2. Sustainability

3. Organic produce

4. Artisanal cheeses

5. Simplicity / Back to basics

6. Nutritional / healthy cuisine

7. Free-range poultry / pork

8. Small plates / tapas / mezze / dim sum

9. Bite size / mini desserts

10. Superfruits (e.g. acai, goji berry, mangosteen)

1. Ancient grains (e.g. kamut, spelt, amaranth)

2. Gluten-free beer

3. Vegan entrées

4. Organic alcohol

5. African cuisine

6. New / fabricated cuts of meat

7. Gluten-free cuisine

8. Middle Eastern cuisine

9. Quinoa

10. Non-traditional fish (e.g.branzino, Arctic char, barramundi)