We're thrilled to announce our new collaboration with Institut Culinaire de Montréal, bringing together decades of culinary expertise. This partnership opens doors to advanced certification programs and guest chef workshops starting this September. Students will have access to professional-grade facilities and mentorship from award-winning chefs who've worked in Michelin-starred restaurants across Europe and North America. The collaboration focuses particularly on modern French techniques and innovative fusion approaches that reflect Montreal's diverse culinary landscape. What makes this exciting is the hands-on approach – students work directly with ingredients sourced from local Quebec producers, learning not just technique but the stories behind exceptional ingredients.

Our new masterclass series launches this July, featuring intensive workshops that dive deep into specific culinary techniques. Each session focuses on one transformative skill – from perfecting knife cuts that actually improve flavor release to understanding the science behind perfect emulsifications. We've designed these classes around common challenges home cooks face. For instance, many people struggle with sauce-making not because of complicated recipes, but because they don't understand temperature control and timing. These masterclasses address those fundamental skills that elevate everything else you cook. Registration opens March 15th, with early bird pricing available through April. Classes run in small groups of 8-10 participants to ensure personalized attention.

Construction continues on schedule for our expanded teaching kitchen at Carrefour Angrignon. The new space will feature individual cooking stations with professional-grade equipment, allowing each student to practice techniques simultaneously rather than watching demonstrations. We're particularly excited about the temperature-controlled storage areas and specialized prep spaces that mirror what you'd find in restaurant kitchens. This isn't just about having better equipment – it's about creating an environment where students can develop the rhythm and workflow that professional cooking requires. The expansion should be complete by late summer, with first classes in the new facility scheduled for September 2025.