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Buying/Selling a Business, Consulting, Discovering New Food, Discovering New Wines, Finding Investors, Learning, Networking, New Locations, Organic Foods
Chef Fowke feature Cuisine is built around ingredients that are purely Canadian/local, organic whenever possible, seasonal and inspiring. Chef Brian Fowke's cooking style is modern, built from classically trained techniques and the very Vancouver influences of Canada's multicultural society. He strives to bring the best out of the bounty of our region’s farms, fields, forests and oceans.
Years in the Industry
Comment Wall (7 comments)
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Hi Chef Fowke
Here's an opportunity, fun and easy, and will only take a minute!
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
"Grilled Pizzas & Piadinas"
Just wanted to let you know that I have changed the name of the Portland Food Network to the Pacific NorthWest Food Network. I wanted to broaden the scope and geography of it all. There is a lot more going on than just Portland/Oregon. Invite your friends to the group and start posting. (I know it says portlandfoodnetwork, but I could not change that part)
Chef Fowke, It never fails to amaze me about how truly a small world it is. I have heard lots about your two restaurants from Tim Keller's father Pastor Karl Keller. I serve on the Board of Directors of Lutheran Church Canada with Pastor Keller.
Hello there Chef Fowke and welcome to FohBoh. What a great site you have and what an incredible New Years Eve menu you're offering. Sounds wonderful. We're glad you joined FohBoh and look forward in having you share some of those incredible dishes with us. You are a 50k Club Member so take a look at our Rewards program and feel free to dive right in.
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.