Mustard and maple salmon

I am Annie Caron, a lifelong cooking enthusiast, chef-teacher, speaker, author and proud recipient of the 2019-2020 health chef title offered by the Society of Pastry Chefs and Cooks of Quebec.

I have always had my head in the kitchen and have fun inventing new recipes, inspired by my numerous travels, my visits to our fabulous restaurants, my readings and my research.

In 2011, I discovered living foods and followed several training courses. This is how the idea of ​​opening my healthy cooking school arose in me, to pass on my passion and help people improve the nutritional value of their meals and increase their vitality while enjoying succulent dishes.

Now that I have become a chef-teacher in living foods and graduated from the Alissa Cohen school in the United States, it is with pride that for 8 years, I have been introducing you to new trends in cooking to allow you to optimize your health and enjoy yourself. . I specialize in vegetarian and vegan cuisine, but I also like to take your taste buds on a journey with world cuisine.

I use Olives et Gourmandises products in the development of my recipes for the quality of the product and the finesse of the flavors which allow me to make tasty creations and mixtures of flavors from starter to dessert. You can therefore find several recipes concocted with Olive oils and vinegar and delicacies in my recipe book ''Long live Flexitarianism'. My favorite products are basil oil and pear and cranberry balsamic vinegar.

Despite different dietary preferences and health concerns, eating should still be an enjoyable experience that gives us an opportunity to come together.