Making the Grade-A

A truly delectable restaurant meal always leaves patrons wondering how the chef did it. Like any art form, quality cuisine is part raw talent and part technique. Most chefs are modest enough to acknowledge the role of first-rate food. Yet only a few are willing to share their secret ingredients. After much searching, we found four Canadian chefs who couldn’t wait to tell us all about their favourite provisions and where to find them. Not surprisingly, the yummy scale often tips in favour of fresh and local.

Continue to the next page to see what chefs Louis-François Marcotte, Teddy Corrado, Justin Leboe and Jeremie Bastien had to say.

Photo courtesy of Olive et Gourmando.