Awesome! I was recently contacted by the University of Gastronomic Sciences about meeting up with a group of students when they visit Canada in September. Fun fun fun! I’m going to give them a bread baking workshop featuring ingredients and techniques typical of Canadian cuisine. Guendalina Cataldi will be visiting Montréal and Ottawa with 10-12 students as part of a study trip. I am honoured that they want to meet me…
Naturally, I’m going to focus on Red Fife wheat, seeing as how it’s on the Slow Food Ark of Taste. I was thinking that a steamed brown bread could be cool. I’m still working out the details but it looks very likely that I’ll be hosting the workshop at the Salle Mandoline of the Jean-Talon market, courtesy of La Tablée des chefs. A big thanks to Sophie Menanteau at La Tablée.
More as the plan develops.
Cheers,
Marc
