Chef Robert Roberge is Chef Instructor at Liaison College, Culinary Arts in Hamilton. A Certified Chef de Cuisine (C.C.C.) and member of the Canadian Culinary Federation, he was formerly Executive Chef of the Sheraton Hamilton and has worked at many other resorts, hotels, golf clubs and restaurants across Ontario. Chef Roberge, who is also a Chef Professor Instructor at Humber College in Toronto, enjoys classic French cuisine and a good cookbook. www.liaisonhamilton.ca
PASTA-MAKING TIP: Slightly under cook pasta so that it is just cooked in your dish. Chefs refer to this as al dente.
SUMMER 2016 FOOD TREND: Charcuterie (such as smoked turkey leg – a great way to use alternative protein to flavour and enhance dishes like pasta), sweet peas and super foods such as avocado and kale.