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Was brought up in a restaurant kitchen. My family owned a small family restaurant. At the age of 18 went to work for serious chefs to earn my university tuition. Had the opportunity to cook for the Montreal elite in fashionable social clubs. My career as a management consultant has brought me all over the world where I have had the chance to test on site asian, african and european cuisine techniques. I also suffer from a lack of humility.
Peking Duck remains my favourite banquet to prepare. But it is being challenged by the Bavette de boeuf ? l'?chalotte (beef brisked with shallots).
My favourite restaurant for years was Bianca Franco's in the Montreal Italian district. They had the best veal scallopini al'la Marsala. It is now closed. I have repled it wuth the Baccarat ? Lac Leamy Casino.
My favourite city is New York it is a culinary experience.