Corey Mintz's articles
OPINION: At a Stratford restaurant, the hours are shorter and cooks serve the meals. If we want to eliminate abuse in the food industry, writes Corey Mintz, Ontarians are going to have to embrace this kind of model.
ANALYSIS: Menus are packed with hidden information — but these tips and theories can help you decode it, writes Corey Mintz.
OPINION: Food culture may be shallow in many ways, writes Corey Mintz — but it’s also opened up new worlds to countless diners.
OPINION: Workers are exploited from farm to table, writes Corey Mintz. So why aren’t we doing anything about it?
OPINION: When we glorify chefs, writes Corey Mintz, we set up young cooks for exploitation.
In the age of Instagram, writes Corey Mintz, appearance often trumps flavour — and taste has become almost irrelevant.
OPINION: What constitutes a glimmer of hope for the dining lobby? Young people who can’t cook or afford to buy a house.
OPINION: If everyone you know is talking about a hot new spot, chances are that someone on Instagram got a free meal, writes Corey Mintz.
OPINION: Diners often believe they know what’s made them sick. But they’re often wrong — and their accusations can hurt small businesses, writes Corey Mintz.
OPINION: Small-business owners love to complain about red tape — but some rules are in place for a reason, writes Corey Mintz.
OPINION: Dining out is about sharing experiences and exploring new flavours, writes Corey Mintz. So why are we all huddled over our own plates?
OPINION: Freelance workers may have it rough, but that doesn’t make them entitled to cheat café owners out of a living, writes Corey Mintz.
OPINION: Never feel guilty about dining out — when you eat at your favourite restaurant, you’re doing more than just having a meal.
OPINION: There are no do-overs in the restaurant world, and cooks don’t have the luxury of procrastinating. Maybe we should take note, writes Corey Mintz.
ANALYSIS: Not only does the food often arrive cold and cost more — when you order through food apps, restaurants take a hit, writes Corey Mintz.
OPINION: There are some things automation can’t disrupt. Corey Mintz on why a good meal at a nice restaurant is one of them.
ANALYSIS: Some chefs are shortening their menus. Others are making portions smaller. One thing’s certain, writes Corey Mintz — prices are going up
OPINION: Cooks are underpaid and overworked. Corey Mintz explains how simpler menus could improve their quality of life.