The day began with an interactive Fruitology exercise led by Culinary Director Michael Laiskonis, highlighting the stories behind the exceptional fruits sourced by Les vergers Boiron – their origins, varieties, and processes – as well as inspiration for a range of dessert applications featuring fruits! A second session in the afternoon focused on demonstrating techniques with an eye toward the seasonal flavors of autumn and winter – featuring a Bergamot Travel Cake and plated desserts incorporating Coconut, Blackcurrant, Chestnut and Pear.

Students and chefs were also treated to flavor-forward confections highlighting Mango, Passion Fruit, and Quince. The partnership between Les vergers Boiron and Culinary Institute Lenotre is now entering its tenth year. Our objective is to support the curriculum with premium ingredients and content that will introduce the future generation of chefs to our foundational fruit solutions and provide them with inspiration that they can carry with them throughout their careers.