Biting Into Breakfast

From Food Culturalist to world traveller, food-fluencer, father, Food Expert on CTV’s ‘The Good Stuff’ with Mary Berg, Ryan Hinkson’s days are always one-of-a-kind. Ryan, also known as @eatfamous, spends his time eating and sharing his meals, in more ways than one. And, as if the above list wasn’t enough, in his ‘down time’ you can find Ryan amplifying the voices within the BIPOC youth community, offering insights and mentorship to our future generation of food-lovers and creators.

Ryan has found a way to make food more meaningful, for brands and consumers alike. Whether it’s identifying who’s behind the meal, what’s on the plate, why it’s important, and/or exploring the bond between food, culture and people, he truly is redefining food promotion and storytelling.

With a zest and keen eye for the art of food, inviting Ryan to host RC Show 2025’s NEWEST culinary showdown: The Breakfast Sandwich Competition, was a no brainer!

RC Show: So, as I’m sure you know, breakfast sandwiches have become a staple across so many cultures and settings. What would you say this dish reveals about our relationship with breakfast and food culture in general?

Ryan Hinkson: So, I think it shows that we’re constantly evolving. There are so many things that we’re taught are important when we’re younger, that don’t necessarily remain true as we get older. Breakfast is one of those things. When you’re a kid, you’re told to start everyday with it, and a specific kind of breakfast, at that. But over time, that shifts, because our routines adapt, as we do. But there’s still something about the food you eat that fuels your day. The first thing you have, can now be something exciting, portable and quick. A breakfast sandwich is all of those things – and it can be different every day. There’s no single version of a breakfast sandwich. So, you still get to hold onto the tradition of ‘eggs’ for breakfast, but in a creative way.

RCS: So, in your opinion, what factors are driving the rising popularity of breakfast sandwiches in Canada’s food scene?

RH: For starters, there are endless creative choices within the confines of one sandwich, it’s also encouraging consumers to pause and have a quality meal again. People aren’t eating breakfast at traditional times anymore, and so it affords restaurants the ability to keep it fun, and versatile at various times. A win-win.

RCS: Can you share your most memorable breakfast sandwich experience?

RH: So, last summer, Quell had this event in Prince Edward County and everyone was tasked with bringing some breakfast-type ingredients since we were all staying overnight at an Airbnb. It ended up turning into a mini breakfast sandwich competition – who could build the tallest, or most unique sandwich. People were stealing and ‘borrowing’ ingredients from others to try to beat each other. So, my goal became to blow everyone away with mine – five pieces of bread, avocado, bacon, three kinds of cheeses, and any and every sauce I could take from those around me. I quickly realized I had built a monster. Everyone looked at me and said there was no way I’d eat it. And, so of course, I powered through and finished the whole thing. The most interesting part was seeing what different people considered ‘staples’ for breakfast – how they differed, and how they were similar, was the most memorable.

RCS: Breakfast sandwiches come in such a range of flavours, from classic combinations to globally inspired ingredients. Are there any emerging breakfast sandwich flavour profiles, ingredients, combinations or presentations you’ve seen that particularly excite you?

RH: I mean there’s always going to be the classic, egg with some form of breakfast protein. But what’s exciting is that people are adapting those ‘typical’ key ingredients with items that you would never think to add in, which is leaving people wondering “what else can I do with this”? Whether it be veggies or pork belly, there are various ways to make the ‘perfect’ breakfast sandwich and it’s going beyond flavour profiles.

RCS: As a judge for the first-ever Breakfast Sandwich Competition at RC Show, what are you hoping to see from the competitors?

RH: People being themselves. Not just doing something different that we’ve never seen or tasted before, but just being authentically themselves. When I think back to when I judged last year’s Fried Chicken Sandwich Competition at RC Show 2024, I remember the submissions that had stories that made their way onto the plates. So that’s what I’m hoping to see again. A meal that means something, that then translates into something delicious.

RCS: In your opinion, do you think the breakfast sandwich will continue its reign of dominance?

RH: The need for us to start our day with something is never going to disappear. And I think as it’s become the most exciting and interesting way to have breakfast, while also pairing well with the busy schedules of most, it just makes sense. Beyond that, it’s tied to tradition, variety and versatility. So, I don’t see it going anywhere.

RCS: Applications for the Breakfast Sandwich Competition are being accepted now. Who should apply?

RH: If you’re in the industry and you’ve had the privilege of putting a smile on someone’s face because of a breakfast sandwich that you created, or you cook everyday within the confines of your home and feel you make a mean breakfast sandwich for yourself, your kids, or beyond, then you’ve got to share your sandwich. If you feel you have something special to put on a plate, then you should definitely apply for this competition

RCS: Describe the breakfast sandwich, made by you, for you.

RH: A brioche style croissant, scrambled eggs, sharp cheddar, bacon drizzled with peppered honey, lettuce, a spicy aioli– and, of course, ketchup!

Follow Ryan Hinkson @eatfamous

Apply to compete in the NEW RC Show Breakfast Sandwich Competition here.

Get your passes to watch competitors get their AM game on here.