LA CUISINE by SIAL
Best moments of 2014 La Cuisine by SIAL
Discover our chefs' recipes (French only)
La Cuisine educational sessions
Start your day with a fun and eductional activity! Meet us, at La Cuisine, booth #1223 and tempt your taste buds with our experts. Every morning, starting at 10 am, for a two-hours session.
April 2: Jérôme Ferrer will open the celebrations, with a session on how to standardise your recipes.
You are a restaurateur, a food processor or a retailer looking for a private label recipe? Come hear about Jérôme's secrets and let him prepare some home-made recipes to illustrate his point. April 2, at 10 am.
Born in a small village near Perpignan in the South of France, Jérôme Ferrer started to cook very early alongside his grandmother. He was very eager to learn and cooking for others has always been an act of love. With stars in his eyes, he had decided his life’s career.
April 3: TEMPT YOUR TASTE BUDS WITH ITHQ
The experts of the Centre d’expertise et de recherche of the Institut de tourisme et d’hôtellerie du Québec (ITHQ) will reveal the factors that influence the tastes of diners and, consequently, their food choices.
Come and meet them at the La Cuisine stand to learn how our perceptions and evaluations of dishes and products can vary depending on how they are presented and in what context. Expect a playful yet professional presentation led by sensory analysis experts and professionals who, like you, seek solutions to better serve their customers.
At 10 am, come to Stand 1223, in the Cuisine du SIAL space!
Pauline Fernandez, Ph.D. Postdoctoral fellow at the Centre d’études en gastronomie of the Institut de tourisme et d’hôtellerie du Québec (ITHQ)
Pauline Fernandez received her doctoral degree in neuroscience and cognition in November 2012, under the direction of Agnès Giboreau, research director at the Institut Paul Bocuse, and Marc Fontoynont, professor at the Danish Building Research Institute of Aalboorg University, where she developed her expertise in the study of assessments made in real-life situations.
Linda Bernard. Business Development Manager at the Centre d'expertise et de recherche en tourisme, hôtellerie et restauration of the Institut de tourisme et d’hôtellerie du Québec (ITHQ)
Having earned a bachelor's degree in food science and technology from Université Laval, Linda Bernard began her career working in international market development for Québec businesses.
Marie-Charles Cayouette. Food Sector Research Coordinator at the Centre d’expertise et de recherche en tourisme, hôtellerie et restauration of the Institut de tourisme et d’hôtellerie du Québec (ITHQ)
Marie-Charles Cayouette has a bachelor's degree in food sciences and technology from Université Laval and is in charge of coordinating food science and culinary research projects at the ITHQ.
April 4: A Spectacular demonstration on Breaking Down a Pig
Samuel Simard, chef and owner of La Salle à manger restaurant
La Cuisine presents its Maestro for 2014
DOMINIC GUILBAULT, Sector Executive Chef, Groupe Compass Quebec
Native to Montreal, I completed my studies in Hotel management at Lasalle College, followed by an internship in a 2 Michelin Star Relais et Château in the South West of France.
A corporate chefs competition will also be held during the 3 days on the stage of La Cuisine by SIAL!
Several duos of chefs will defend the colors of their banners in a friendly and relaxed atmosphere.
Sharing of expertises, meet new business partners and interactivity at the menu!
April 2: Honouring Quebec products
April 3: Sandwich in all its forms
April 4: Green: King of the kitchen
Cooking demos with national and international products will be presented on the stage of La Cuisine by SIAL in the heart of the "Foodservice Sector".
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