The Canadian Chefs’ Congress – an amazing organization started by famed Canadian Chef Michael Stadtländer – is on the precipice of its next big event: Spring Thaw on March 31st, sponsored by All-Clad Metalcrafters. (See the bottom of this post for a special offer on tickets!) The evening will be a tour de force of Canada’s top culinary talent, with over 20 chefs preparing whimsically delicious and stunningly presented Spring-themed eats featuring the best non-GMO and organic produce Ontario has to offer. (Oh! And there’ll be a dozen wineries pouring their finest vinos there, too!) In anticipation of this monumental evening, we’re featuring five of the Spring Thaw chefs in this week’s Tastemaker series…
Chef Marc Lepine is renowned Canada-wide for his culinary artistry. At his Ottawa restaurant, Atelier, Chef Marc plates some of the most beautiful concoctions that you ever did see. We caught up with the gastronomic genius to chat lamb belly, farms, and John Denver…
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Tell us a bit about yourself. What should people know?
I love striking presentations, new cooking technologies, and wild ingredients.
Why did you get involved with the Canadian Chefs’ Congress and Spring Thaw?
I have a very high level of respect for the chefs who organized it and those who are participating.
Can you give us a hint about what Spring-themed item you’ll be serving at the event?
Something using delicious Quebec lamb belly.
What’s the most underrated ingredient in your opinion?
I like to think of all ingredients having equal culinary value, but rutabaga could use more love.
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Finish this sentence: I love Ottawa because…
…it has an insane amount of farms!
What are three things you can’t live without?
In the kitchen: my knife, my thermomix, and my BlackBerry.
What’s your favourite restaurant and its must-order dish?
I tend to always eat at a different restaurant.
What’s your go-to cocktail and where do you go to get it?
I usually just order sparkling wine.
Choice karaoke song?
“Thank God I’m a Country Boy” by John Denver.
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Let’s get social for a mo’. How can people stay up-to-date with your culinary creativity?
Twitter mostly, but also Instagram and Facebook.
To save 10% off your Spring Thaw tickets (and waive the taxes + service fees), click here and enter promo code SPRINGTHAW14. See you there!
