CHICAGO – June 13, 2007 – Through a culinary curriculum led by Daniel LaGarde,
CEC and Executive Chef of the Hilton Hawaiian Village, participants will learn
about the depth of maple as a natural, quality ingredient choice and the nuance of
its flavors during the 2007 American Culinary Federation convention and trade
On Sunday, July 22 in Orlando, Fla.., chefs and culinary professionals will gain a
deeper understanding of the grades of maple syrup from extra light to dark
amber. They will be introduced to the many flavor profiles of maple and given
clues to the influence of the 'terroir' or growing region on those flavors.
Maple is available in a variety of forms from syrups to sugars to maple flakes. The
registrants will also learn about how the health aspects of maple make it a
“We will focus on maple’s unique flavor profiles and nutritional richness as we
learn about maples’ origin. By inspiring chefs with creative menu ideas and
providing a basic culinary knowledge of maple, we hope they will add delicious,
healthier recipes to their own menus,” says Chef LaGarde.
The culinary curriculum for maple products is being sponsored by the following
organizations; the Federation of Québec Maple Syrup Producers, Decacer (Equinox
Maple Flakes), Citadelle Maple Producers Cooperative, Heritage Yamaska (La
Coulée d'Abbotsford) and Lapierre Maple Farm.
Maple is a natural, nutritious product with no coloring agents and no additives
produced from sap of the sugar maple tree. Produced through the evaporation of
maple water, it takes 40 gallons of water to produce 1 gallon of maple syrup.
Québec produces over 85 percent of the world's maple syrup, equal to 93 percent
of Canadian production.
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FOR IMMEDIATE RELEASE
DISCOVER A NEW ERA OF MAPLE PRODUCTS
|To download, click on
photo, then right click and
select "Save Picture As"
|All photos (above) are
provided by the
Federation of Québec
Maple Syrup Producers