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Concordia's Cooking Series
Week 2

Follow along with step-by-step video tutorials and learn how to make nutritional meals with seasonal and locally sourced ingredients.

Sea-buckthorn chutney with Executive Chef
Marie-Claude Audet

Chef Marie-Claude Audet, Executive Chef Chef Marie-Claude Audet, Executive Chef

Passionate about food, science and communications, chef Marie-Claude is infectiously enthusiastic about food! The outcome is creative, tasty, colourful, and balanced dishes. The limited culinary talents of her mother and grandmother prompted chef Marie-Claude to find more interesting ways to eat well. When she was studying in Jonquière, other students often asked her to cook for them. Over time, chef Marie-Claude chose to flee the suburbs for the discovery and adventure of travel. Each of the places visited, locally or internationally, was one more reason for her to stimulate her senses and discover other ways of cooking.

Over the years, she has understood that cooking is both a necessity and a passion for her. She pursued her studies at the Institut de tourisme et d’hôtellerie du Québec (ITHQ) and then started working in hospitality and restaurant services. In 2014, she decided to return to school to learn more about food science and technology. Her keen interest in the area of food microbiology is an underlying motivator that leaves nothing to chance when she is creating a culinary delight! In addition, her understanding of the relationship between food and the human spirit allows her to constantly redefine her culinary skills.

As part of the Aramark team since 2015, she has served as head chef at Air Transat. Her journey later lead her to operational support roles. Today, chef Marie-Claude is assigned to Aramark’s Via Rail operations where she holds the position of Food Quality Assurance Specialist and oversees strategic food logistics programs for Aramark.

For chef Marie-Claude, there is not a single way to cook, but rather a multitude of exploratory ways! What she cooks today can be inspired by memories of the past, but also the culinary influences from around the globe.

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