Classically trained French chef with a love of both Asian and European food, Stephane will be able to highlight the subtle differences between these different styles of cuisine. Students learn how certain cooking techniques apply to many cuisines. Stephane was chef of L’Echelle du Jacob in Aylmer, Quebec using locally sourced produce and meats over 30 years ago. The restaurant received many accolades and awards along with a full exposé published in the New York Times. "I like to choose dishes that I know will appeal to the North American palate regardless of ethnicity."