From Classic Roots to Contemporary Evolution
Presented by Chefs Canada.
Classically trained, Montreal born Pastry Chef Raffaele Stea learned from the bests in various Michelin star abroad, but it is the seasonality of local ingredients that inspire him to create modern innovative pairings using unconventional techniques.
Chef Stea will present two desserts using ingredients not typically associated with pastry including beets and black garlic. These creations are presently on the menu at Canoe, a restaurant known for challenging creative boundaries in the spirit of celebrating Canada and its distinct provinces.
- Raffaele Stea, Pastry Chef, Raffaele Stea