Chef François Martel is the Managing Chef of the Académie Culinaire du Québec. A graduate of the Institut de tourisme et d’hôtellerie du Québec (ITHQ), Chef Martel saw a need for cooking education and founded the Académie Culinaire de Montréal in 1995. His 20 years of experience in the industry are marked by numerous culinary innovations, hundreds of thousands of cooking courses, and thse pride of having trained a multitude of young chefs. He is also the author of the book Pour le Plaisir de Cuisiner. academieculinaire.com
PASTA-MAKING TIP: Cook pasta al dente, strain and let cool on a tray; sprinkle lightly with olive oil. Cold pasta will retain a firm texture without sticking together.
SUMMER 2016 FOOD TREND: Combawa—found in Asian markets—is a variety of lemon that adds fresh flavours of citronella and lime. Gaspésie lobster, the product of an environmentally responsible fishery, is a popular trend in Quebec.
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