Modern Cuisine

John Placko

Renowned modernist chef John Placko is one of the most avant-garde culinary leaders who has been actively promoting “molecular cuisine” in the past 6 years. His robust talent in culinary innovations steered his professional path from executive roles at organizations like Cara, Campbell Company of Canada and Maple Leaf Foods towards establishing “Modern Culinary Academy”. He has developed a range of modern kitchen ingredients under the brand "Powder for Texture” to help chefs move from conventional cuisine towards modern dishes in a simplified way.

for more information follow www.johnplacko.ca

for Modern Cuisine by John Placko click here.

French Cuisine Menus

Guillaume Delage

The well-known French Chef Guillaume Delage made his debut impressively. He started at Michel Bras (The 3-Michelin-star), then joined Frédéric Anton at the Pré Catelan (The 3-Michelin-star), and finally at Pierre Gagnaire where he enjoyed staying there for seven years. Then he decided to move on to Gaya rive gauche where he received a Michelin star just after 8 months. Having some bistronomic fusion menu in mind, he opened his own restaurant, Jadis in 2008. Later in 2011, he opened an annex that specializes in wine, to serve diners in a more relaxed atmosphere.

Chef Guillaume Delage, has been working with our French production plant as a consultant.

for French cuisine menus by Guillaume Delage click here.