Shaw Centre executive chef Patrick Turcot found his passion for food and cooking when he was teenager and pursued his dream by graduating from the Institute of Tourism and Hospitality of Quebec.
Chef Turcot started his career off joining the kitchen brigade at Fairmont Chateau Lake Louise, returning to work at the legendary Chateau Frontenac and sharing his culinary experience with students at Cégep Limoilou in Quebec City.
Throughout his career, Turcot has received numerous awards and accolades and has participated in a variety of television productions. In addition to working closely with local producers, Turcot’s cuisine is also inspired by classical French techniques and principles, infused with current influences often found through travel.
He shares some insights with Corporate Meeting Network about event planning and food trends.
What are some food and beverage trends that you’re seeing?
Definitely the local aspect is very trendy. The guests are way more educated that they were 20 years ago, so refinement in presentation along with premium ingredients is the key. Less food, better quality, and the massive buffet are out!
How do you see sustainability, local sourcing and dietary needs affecting events?
Sustainability/local will be the key for the growth of artisan in our industry. At the same time respecting the potential of the artisan in terms of capacity is something that every chef needs to consider. Dietary is not special anymore, it needs to be part of your menu as the trend on some aspect is growing (vegan, gluten free, keto, plant based, organic, etc.)
How do you approach meeting and event planning?
Understanding what aspect of the food is part of the meeting. That give me the opportunity to place the meal at different levels depending on budget and requirements
What are your tips to get the best menu and experience?
Understanding your demographic as a meeting planner, your selection for a large group is not necessarily at the same level. If you are 100 per cent sure that everyone is a foodies, be adventurous, if not, understand the limitation.
What unique services or menus do you offer?
BY55 Noir N1, our own chocolate with signature dessert. Innovation on our action station – slow baked salted crust salmon – and lots of vegetarian/vegan offering (working with unique plant based). Showcasing artisan cheese producer in Canada.
