Matt Lake

01/18/2024

I will forever be envious of the fortunate ones who have had the real Bourdain experience - a home cooked meal, a controversial conversation, and a nice cold beer! 🍻 🙌

01/10/2024

11/08/2023

11/03/2023

Fridays are Fish Night at Founders Restaurant! 🐟

Join us every Friday night for our “buy one get one half price” Fish n Chips as well as other seafood features.

10/16/2023

“I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It’s gone, it’s gone. It’s never going to have that anymore, once the accountants get involved the romance fades. That’s the reality.” - Marco Pierre White

07/21/2023

is a movement of chefs supporting chefs to inspire a new kitchen culture.

03/01/2023

As a chef, let me tell you, my life is not all about whipping up delicious dishes in a snap. It's a constant struggle that starts way before the first dish is even cooked.

First of all, there's the long and grueling hours. I'm often working 12 to 14 hours a day, six days a week, with barely enough time to catch my breath. My job requires me to stand for long periods of time, work with heavy equipment, and endure extreme temperatures. All this physical strain takes a toll on my body, leaving me exhausted and in pain at the end of each day.

And then there's the pressure. The pressure to create new and exciting dishes that will keep customers coming back. The pressure to manage a team of cooks and keep everything running smoothly. The pressure to keep up with the latest culinary trends and techniques. All while making sure that everything is perfect and delivered on time.

But the biggest struggle I face as a chef is the lack of appreciation for what I do. Sure, people love to eat good food, but they don't often think about the hard work and dedication that goes into creating it. They don't understand that every dish is the result of years of training, practice, and passion. They don't see the long hours, the missed holidays and weekends, and the sacrifices I make for my craft.

And don't even get me started on the low pay and lack of benefits. Despite all the hard work and long hours, many chefs are paid barely enough to make ends meet. And with little to no healthcare or retirement benefits, it's no wonder that many chefs burn out or leave the industry altogether.

So yes, being a chef is a struggle, but it's also a passion. Despite all the challenges, I love what I do, and I wouldn't trade it for anything. Cooking is an art, and being able to create something beautiful and delicious out of nothing is what keeps me going. But I hope that one day, people will start to appreciate the hard work and dedication that goes into every dish, and give chefs the respect and recognition they deserve.

02/24/2023

Fridays are Date Night at Founders Restaurant. Starting at $61, enjoy a 3 course meal designed for 2 people.

Tonight’s feature appetizer was created by chef Jared - Gnocchi & beetroot. Inspired by by his time spent working in Northland, New Zealand, the flavours in this dish will leave you wanting more!

Call us or go online to make a reservation
902-828-4654
https://foundersrestaurant.ca/

02/11/2023

Be sure to join us this weekend!

02/03/2023

Join us tomorrow night for Pub Night, welcoming Owen Maclellan back to the stage from 5pm-8pm! 🎸🎤

Pub Night will run every Saturday for the rest of the winter, serving food and drinks from 4pm-9pm. Pub food features will be available as well as both our lounge menu and our dinner menu. 🍔🍕🍟

Visit our website to book a reservation https://foundersrestaurant.ca/reservations

02/01/2023

Valentines is around the corner! Join us for a special evening 💝💘

Reservations are recommended!

01/14/2023

Founders Brunch Menu will be available tomorrow and every Sunday from 9am-3pm! 🍳🥞🥓