Ten Ways to Write —and Sell— a Great Canadian Menu
by Eric Pateman
For the past 25 years, I’ve been championing Canadian cuisine around the world; first as a chef and now as a consultant, I am always trying to build a great Canadian menu. I travel more than 250 days a year sharing culinary stories with international governments and the private sector advising on culinary tourism and hospitality strategies. I work on projects as diverse as collaborating with Greg Klassen and his team at Twenty 31 on the framework for Canada’s National Culinary Tourism Strategy; working with a private entrepreneur, the province of New Brunswick and Shediac businesses to create a world-leading Canadian Seafood Centre of Excellence and Innovation; and being a regular keynote speaker on culinary tourism around the world from Australia to Morocco.