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Chef Simon Smotkowicz and his crew demonstrated what the new kitchen equipment can do |
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One of our Lac La Biche members, Denise Cadieux Dolan, took time to chat it up with Claude Buzon and Leonard Albarda |
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Tasting is always one of the best parts of our workshops |
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Abracadabra - salbut! |
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Chef Lupe Ratcliffe shows how Activa works to wrap bacon around veal tenderloin magically |
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Jordan Osores, with Vanessa Gardner’s help talks about molecular cuisine |
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Everyone gets down to business to make their dessert |
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Micheline Wood, another Lac La Biche member, seems to be particularly enjoying this activity |
