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Canada is a multicultural country. Canadian Chefs, present and future, have the opportunity to taste the world and learn and garner new influences and different techniques from around the globe without leaving their country. Canadian restaurants, which already have so much variety, will only be further enriched as chefs learn to bring all influences together into one eclectic cuisine.

Immigration and eating have always gone hand in hand in most countries. In Canada, with it's multi-ethnic population, the variety of different dining experiences is one of the largest in the world. Culinary options range from Caribbean, Latin American, Italian, Greek, Indian as well as regional variations of the traditional French and Irish influences in Quebec. The knowledge which a young chef or even a more experienced one can gain from these multiple influences can keep their cooking fresh and innovative.

With an great variety of different ethnic groups having made their home there, Toronto is known for its multicultural cuisine. If you are a chef, Toronto gives you the opportunity, to experience what and how different cultures prepare food. Whether it is baking in the Eastern European style, seafood in the Vietnamese style, or vegetarian foods from India, there is much to learn and taste.

Chefs seeking to learn new ways and new flavors can gain a great deal of knowledge form eating out in Toronto. The city is home to several food festivals presented by a selection eating establishments. Summer or winter it is possible to dine at some of the best eateries the city can boast. In August, the Greek community puts on its own food fest, offering the spirit and conviviality of the Mediterranean to Canadians and visitors.

The food of Quebec has a heartiness which dates back to the rough outdoors life lived by fur-traders and other pioneers. The province boasts a selection of often strange game meats for more experimental chefs and diners. The French and Irish influences also offer a big, solid, Irish fare, often seasoned in a more traditionally French provincial manner.

Regional specialities and even Inuit foods can add to the repertoire of adventurous chefs. Acadian seafood and old French traditions, different to those in Quebec, can inspire chefs to explore archaic tastes and methods of cooking. Regional seafood varieties as well as local wild vegetables and greens, give cooks the chance to experiment with flavors many diners have never tasted before.

Canada has an abundance of fresh fruit, vegetables, and other produce for the inventive chef and curious diner. Dairy farms and creameries offer variations in classic styles of cheese as well as new varieties. Vineyards and breweries give Canadians a chance to drink and even cook with locally produced wines and beers.

Canada has much to offer chefs, young and old. There are so many flavors and such variety of influences throughout the nation, cooks and diners may never become bored. International and local styles can provide the chef with the right elements by which they can craft their own unique style. Cuisine in Canada has the potential only to increase in interest and perhaps lead the world by creating a truly unique international fusion of foods.

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family tree

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There are a variety of places that you can go to purchase your meal, you can choose to eat at home with your family and pets and pick up your food at a grocery store, or you can choose to eat out at a restaurant or fast food place.

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