Quebec's Culinary Crossroadsby Sonja Albrecht Quebec has much to offer the culinary college student: European flair, a rich agricultural region, and Montreal, cultural heart of the region. Quebec has distinguished itself from the rest of Canada through its tenacious hold on its French colonial heritage. In addition to an ongoing quest for independence from Canada, Quebec’s proud Gallic identity has forged a distinct culinary scene. French haute cuisine thrives here, but with a New World twist. Your chef education will introduce you to some of the mavericks of Quebecoise cuisine. Normand Laprise, Montreal’s celebrity chef, serves a unique brand of French cuisine at Toque, generally regarded as the region’s finest restaurant. Laprise has built his culinary status on relationships with local growers; he prides himself on using only native, locally-grown produce. Toque’s menu features wild mushrooms, morels, marigold leaves, stinging nettles, and fiddlehead ferns. A chef education at Quebec’s culinary colleges will give you a solid foundation in traditional French and contemporary techniques. Quebec is a crossroads between Europe and North America, and you’ll find the expertise of both the world’s culinary superpowers represented in your chef education. The St. Lawrence River Valley is a must-see for any culinary college student. Quebec depends on this fertile region for its agricultural bounty, which includes dairy products, fruit, vegetables, foie gras, maple syrup, and livestock. Culinary colleges generally feature a curriculum that combines French and North American techniques and sensibilities. A chef education in Quebec provides a unique opportunity to experience both traditions at work in a world-class culinary scene. SourcesMontrealFood.com About the AuthorSonja Albrecht works as a writer and editor for an online media company. She has also taught college writing and completed a Ph.D. in English.
Posted on December 8, 2006 at 02:23 PM
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