As part of its agreement with the Quebec Ministry of Agriculture, Fisheries & Food to promote the integration of more fresh Quebec‐grown produce in the hotel, restaurant and institutional sector, the Quebec Produce Marketing Association continues its successful partnership for a second year with the Institut de tourisme et d’hôtellerie du Québec (ITHQ, the province’s tourism, hotel and restaurant management training institute) to encourage future chefs to include more Quebec‐grown fruits and vegetables in their menus.

“This partnership allows us to invest in a new generation that will be in a position to exercise direct, positive influence on consumers and their preferences in fine dining and home cooking alike,” Sophie Perreault, QPMA chief executive officer, said in a press release.

The partnership covers three components: conferences, a guided tour of a major produce industry operation and a recipe contest.

Conferences

On Feb. 25 conferences dedicated entirely to Quebec fruits and vegetables were held at the ITHQ. The QPMA was more than happy to have this forum as an opportunity to talk up the benefits and culinary potential of Quebec‐grown produce to students in the first term of the Enriched Professional Cuisine program. Guest speakers who came to share their knowledge with the students included a number of prominent industry figures:

• Sophie Perreault, chief executive officer of QPMA
• Clément Lalancette, executive director of Quebec Apple Growers’ Federation
• Monique Thomas, executive director of Quebec Cranberry Growers’ Association
• Chantal Sirois, national accounts manager for Bonduelle
• Isabelle Ferland, marketing development consultant, HRI sector, representing the Quebec Potato Growers’ Federation

Guided tour

Fifteen final‐year students in the ITHQ Advanced Culinary Arts program had the opportunity on April 7 to take a guided tour of Courchesne Larose, a family business founded in 1918. The company’s mission is to offer a vast showcase for suppliers and manage a major fruit and vegetable distribution network in eastern Canada that lets customers enjoy fresh, diversified and top‐quality produce all year round. The students also attended a presentation by Guy Millette, vice‐president of international and business development at Courchesne Larose.

Contest

Last but not least, a recipe contest based on Quebec‐grown fruits and vegetables was held on April 10. The same 15 final‐year Advanced Culinary Arts students were each required to prepare an original appetizer, entrée, main course and dessert, using fresh produce from La belle province as their featured ingredients.

“As the future chefs in our finest restaurants, these students are our natural allies in the field, and we want them to include more of these products in their menus,” Perreault said in the release. The jury consisted of distinguished chefs, industry professionals and QPMA members.

ITHQ director general Lucille Daoust was delighted to partner with the QPMA, a link she sees as directly related to the institute’s educational mission. “Knowledge of fruits and vegetables, as basic foodstuffs and raw materials of culinary art, is one of the major areas to master in the Advanced Culinary Arts program," she said. "Which is why the steps in this recipe contest are an important part of the program. It’s also a very good opportunity for our students to compete with one another and win scholarships."

The names of the contest winners were announced on May 15 during a scholarship awards ceremony at the ITHQ attended by teachers, students and members of the institute’s governing body. QPMA past president Marie Gosselin, Anne‐Émilie Thibault, communications and membership relations coordinator, and Maryse Camiré, events coordinator, presented three scholarships totalling $3,000 to the winners — first place: Priscilla Leclaire ($1,500); second place: Philippe Gougeon ($1,000); and third place: Jean‐Phillippe Delarosbil ($500).