Mary Luz Mejia

Clean Plates (PAGE 12): a B2B feature piece about how Canadians want ingredient transparency and a good dining experience, all at a fair price. I interviewed three different operators across the country to get their takes on what this means to them, and their businesses.

In a former bank in Old Quebec City sits a modern new hotel that's as whimsical as the fictitious man it's named after, M. Jean himself.

A sensory journey into the ancient and fascinating city of Marrakech, Morocco

No (real) shade to the beloved heart-shaped box found in the grocery store this time of year, but there’s a slew of bars, bonbons (a.k.a. truffles) and other treats that are a world apart from the mass-produced kind. The confections we’re talking about here — crafted by chocolatiers and chocolate makers — are next-level. Some of Canada's best for Valentine's gifting.

Live to tape presentation with Breakfast Television hosts Tim and Dina re: what fine chocolate is along with a guessing game where they smell the chocolate to determine what it is.

A schedule of workshops, seminars and curated tastings.
10:30 AM - 11.15 AM
Exploring Colombia’s Award-Winning Cacao and Chocolate
Drawing on over a decade in the cacao industry, César showcases the extraordinary diversity of Colombian cacao, with a focus on indigenous varietals from the Orinoco and Amazon basins. His chocolates are crafted with just two ingredients - cacao and a touch of sugarcane - each bar highlighting the unique character of a single varietal, much like grape selection in...

Mary Luz Mejia, Artsci’93, has a job that would be the envy of many – she’s a certified chocolate taster.
A Q&A with my alma mater, Queen's University about what it means to be an IICCT Level III Certified Chocolate taster and how I got into the wild and wonderful world of cacao.

From Broadway-caliber theatrical productions and aerial aquatic shows to multimedia performances in the largest skating arena at sea, Icon of the Seas offers more entertainment than you could probably experience on one sailing. So, after you've had dinner and drinks, how do you narrow down the choices and decide how to spend your evening?
Read on for our top five recommendations for some of the best performances onboard this Icon Class cruise ship.

A 50-page review of MacLachlan College, published as a book (in print and online), is part of a series of in-depth accounts of Canada's leading private schools. Insights were garnered by me, visiting the school and interviewing students, parents, faculty and administrators.

Because adult beverages and cookies go together like milk and, well, cookies.
Whether you're celebrating the holidays with friends, ringing in the new year at home, or just want to treat yourself, you can't go wrong with reaching for a cookie...and an adult beverage.

Experiencing Miami’s Vibrant Celebration of Creativity
A look at the Miami Art Week season anchored by the much-lauded Art Basel Miami Beach (ABMB) with pro tips from professional art curator, Francisco Alvarez.

Here’s an eye-opening fact that most chocolate enthusiasts probably never think about: according to the World Cocoa Foundation, 80% of the cacao fruit, including the pulp and husk, is usually thrown away. The result? Twenty-two million tons (and growing) of agricultural waste is generated each year. A look at how that's changing and what unique products are coming out of this sustainable move.

Tips to Creating Romance on Vacation when Traveling with Kids & Family
If you're gearing up for a cruise and have grandparents or little ones traveling with you, great news — romantic vacations and family vacations can coexist on the same getaway. With a little planning, and by taking advantage of the various amenities and options onboard your cruise, you can strike the perfect balance between family time and one-on-one time with your partner.

In the heart of the city, far from the thrum of Marrakesh’s 950-year-old medina, a vivid-blue villa peeks out from behind a curtain of hot-pink bougainvillea. Travellers can stand inside the fabled Jardin Majorelle, a botanical treasure created by the French artist Jacques Majorelle, who planted the garden in the 1920s. Six decades later, this sanctuary was saved from destruction and lovingly revived by one of the city’s biggest ambassadors, Yves Saint Laurent.

I was asked to talk Mezcal and find chocolate as an IICCT Level III Certified Chocolate Taster for this article written by Stacy Brooks. Some of my pairing suggestions are included.