TORONTO, March 26, 2026 /CNW/ - La Tablée des Chefs is proud to announce a new partnership with the Toronto District School Board, enabling the rollout of the Kitchen Brigade program in 10 secondary schools in the Greater Toronto Area, as early as 2026.

Thanks to this collaboration, more young people will have access to hands-on and fun workshops that help them develop culinary skills and food autonomy, in a spirit of genuine camaraderie.

Designed for high school students, the Kitchen Brigades program offers a series of workshops led by culinary professionals. Over the course of the sessions, youth will:

• discover the basics of healthy eating;
• learn simple and accessible cooking techniques;
• build awareness of food waste and food insecurity;
• take on motivating, meaningful challenges;
• take part in friendly inter-school competitions.

Through these activities, the program helps young people build self-confidence in an engaging way. It also underscores the importance of raising the bar and reaching new heights, altogether in true brigade fashion!

"For over two decades, we've seen how cooking can be a powerful driver of confidence, independence, and sharing among young people. Bringing the Kitchen Brigades to Toronto means giving even more students the chance to develop essential life skills, while discovering the joy of cooking and eating together."

• Jean-François Archambault, Founder and General Director, La Tablée des Chefs

Active in Canada for several years, the Kitchen Brigades program is recognized for its human-centred, inclusive approach, using cooking as a tool for learning, expression, and connection. This partnership marks a new step in the program's implementation and in La Tablée des Chefs' commitment to supporting young people wherever they may be, offering practical and meaningful solutions.

Vancouver, B.C., March 25, 2026 — is pleased to announce a new culinary leadership structure that will guide the next chapter of both Le Crocodile by Rob Feenie and the upcoming at Time Out Market Vancouver.

At the helm remains Chef Rob Feenie, whose vision continues to define the restaurant’s commitment to exceptional cuisine, hospitality, and innovation. Under his leadership, the culinary program will now be supported by an expanded leadership team that reflects both deep experience and a shared dedication to excellence.

Working closely with Feenie is Marc Marayag, who has been appointed Executive Chef. A highly respected culinary leader, Marayag will lead culinary operations across both Le Crocodile and Feenie’s, guiding menu development, kitchen leadership, and culinary standards. His approach blends technical precision with a deep respect for seasonal ingredients and the craft of modern French-inspired cuisine.

Working alongside him is Lemuel Tsang, who takes on the role of Chef de Cuisine at Le Crocodile by Rob Feenie. Tsang brings creativity, discipline, and a strong collaborative spirit to the kitchen, helping to shape menus that blend classical techniques with contemporary flavours.

Together, the team reflects a shared commitment to the principles that have long defined the restaurants: celebrating the exceptional ingredients of British Columbia and Canada; maintaining strong relationships with local farmers, fishers, and producers; combining French culinary tradition with innovative, globally influenced flavours; and delivering a dining experience rooted in precision, warmth, and creativity.

“This structure allows us to continue evolving while staying true to the philosophy that has guided my cooking for decades,” says Feenie. “Marc and Lemuel are exceptional chefs and leaders. Their passion for great ingredients, thoughtful technique, and teamwork ensures that both Le Crocodile and Feenie’s will continue to deliver memorable dining experiences for our guests.”

The refreshed culinary team will support the ongoing growth of the Feenie brand, including the flagship Le Crocodile by Rob Feenie in downtown Vancouver and Feenie’s, which will feature a selection of Feenie Gourmet Burgers. Opening this spring in the Time Out Market Vancouver, it will showcase Feenie’s signature refined yet approachable cuisine in a more casual environment.

DoorDash Canada, in partnership with Black Opportunity Fund, is awarding more than $300,000 to 30 Black-owned and Black-led restaurants across the country – bringing total grant investment through #BlackFoodEnergy to $950,000.

The latest cohort reflects DoorDash’s commitment to improving access to funding and resources for Black entrepreneurs in the restaurant industry. Each recipient will receive over $10,000 in funding, along with a one-year Restaurants Canada membership – providing access to industry-leading research and insights, advocacy on key policy issues, and a national network of operators and partners to help support long-term business growth.

“What makes so many Canadian communities special are their vibrant and diverse restaurants, yet access to capital remains one of the biggest barriers to success for many entrepreneurs,” said Delly Dyer, Integrated Marketing Lead at DoorDash Canada. “Through our #BlackFoodEnergy grants, we’re backing restaurant owners with the funding and support they need to grow, hire, and continue serving their communities.”

From neighbourhood staples in Toronto and Montréal to growing businesses in Charlottetown and Kamloops, this cohort represents a wide range of cuisines and cultures, including Ethiopian, Eritrean, Nigerian, Senegalese, and Caribbean. Many plan to use the funding to expand operations, invest in equipment, and create jobs in their communities.

“We’re proud to continue our partnership with DoorDash to support Black-owned restaurants across Canada and celebrate the range of culture represented within the culinary industry,” said Craig Wellington, CEO of Black Opportunity Fund. “It’s exciting to see how these businesses will put their grants to work, building stronger businesses that are pillars in their communities.”

Recipients of #BlackFoodEnergy grants from this year are:

ONTARIO

• Plato Royal — Toronto
• Naija Jollof — Toronto, North York, Waterloo, Brampton, Mississauga
• Coral Resto-Bar — Scarborough
• Cee’s Kitchen — Etobicoke
• African Chop Bar — North York
• RP Restaurant and Bar — Woodbridge
• Honey Soul Food — Toronto, Mississauga
• King Rustic Kitchen and Bar — Toronto
• Your Cyber Chef — Toronto
• Yaya’s Kitchen — London
• IJAT Restaurant — Ottawa
• Ibex Habesha Restaurant — Ottawa
• Pili Pili Charcoal Grill — Ottawa
• Safari Grill — Ottawa
• TriniCanJam — Hamilton

QUEBEC

• Délices de Maman Dogui — Québec City
• La Bokiterie — Québec City
• Mama’s Chop — Gatineau, Ottawa
• Lamp Fall Restaurant — Montréal

ALBERTA

• Habesha Cravings — Edmonton
• Franyz Kitchen Nigerian Cuisine — Calgary

BRITISH COLUMBIA

• Afrofusion — Kamloops
• Vansuya Restaurant and Lounge — Surrey
• Tommie’s Jerk — Surrey

SASKATCHEWAN

• 3J’s Kitchen — Saskatoon
• DeeBestie’s Nigerian Restaurant and Bar — Moose Jaw

PRINCE EDWARD ISLAND

• Toks Aroma — Charlottetown

NEWFOUNDLAND AND LABRADOR

• G&M Cuisines — St. John’s

NEW BRUNSWICK

• Chopshaven — Saint John

"We are incredibly honoured to receive a #BlackFoodEnergy grant from DoorDash,” says Gillian Salazar, Owner of TriniCanJam Cuisine in Hamilton, ON. “This support will help us continue sharing our unique fusion of Trinidadian, Jamaican, and a little Canadian cuisine with more people in our community. The flavours of the Caribbean are bold, vibrant, and full of life. We’re passionate about bringing those flavours to the table and encouraging people to explore something new."

“Habesha Cravings is a place where friends can come together over the incredible flavours of authentic food from Ethiopia and Eritrea,” says Nunu Deslange, Owner of Habesha’s Cravings in Edmonton, AB. “We are incredibly lucky that we were able to turn our passion into our life’s work. #BlackFoodEnergy is helping us to continue that dream."

Learn more about #BlackFoodEnergy and other Entrepreneurship and Access programs from DoorDash.

Toronto, March 24, 2026 – Today’s Manitoba budget fails to exempt all food, including restaurant meals, from provincial sales tax (PST) to make life more affordable for Manitobans.

Canadians are struggling with rising living costs. Unlike groceries, restaurant meals are subject to PST in Manitoba, making them more expensive for consumers and adding pressure on foodservice businesses. While the government has announced an exemption from PST for prepared meals sold in grocery stores, the measure ignores that Manitobans regularly look to restaurants for quick and convenient meals for families on the go.

“Manitobans need and deserve support on affordability, but it must be delivered in a way that is fair and protects jobs. Manitobans should not be taxed on rotisserie chicken sold in a restaurant if the same product is going to be exempt from PST in a grocery store,” said Kelly Higginson, President and CEO of Restaurants Canada. “Exempting prepared meals sold at grocery stores from PST, but not those sold at restaurants, would hurt consumers while putting restaurant businesses and their workers at risk.”

Removing the PST from restaurant meals would ease costs for families and support an industry that employs over 42,800 Manitobans, including 19,000 youth. These are critical jobs for communities, especially as they struggle with higher unemployment, affordability and continued economic uncertainty. 

Manitoba’s restaurants drive $3.5B in sales in each year. Every $1M in revenue at a restaurant produces nearly 12 jobs, compared to fewer than four at a grocery store. Across Canada, 44% of restaurants are currently operating at a loss or breaking even, as operating costs continue to rise while consumers are pulling back on restaurant spending.

“We recognize the need for broad affordability measures to help Manitobans struggling with the cost of living, but restaurants should not be left out,” added Higginson. “Many Manitobans depend on restaurants for their daily meals, as well as for their livelihoods. We call on the Manitoba government to include restaurant meals in the planned PST exemption.”