Eatdrink Waterloo & Wellington #3 October/November 2018

24 |October/November 2018
to the industry here and help develop the
food and beverage scene locally. To do that
successfully, it’s important to bring together
the farming community, food purveyors of
all sorts, and the general public,” he says.
To help with the program, Muller, who
has trained as a chef, has experience as a
In addition to creating an improved learning
environment, Conestoga can also offer the community
a specialized event space and more opportunities for
continuing and part-time education
restaurateur and
has run culinary
programs at
a number of
institutions, has
appointed Amédé
Lamarche as
Coordinator of
Culinary Programs.
Lamarche, who was
a faculty member
at George Brown
for seven years,
is expert with
artisan breads,
chocolate and
sugar confections
and is a strong
advocate for local
and sustainable
cuisine. He’s lived
in several Canadian
cities and worked
in restaurants in
Stratford, Toronto,
Ottawa, Whistler
and Vancouver.
A certified Red
Seal chef and
Red Seal baker,
Lamarche trained
at Chicago’s French
Pastry School, The
Chocolate Academy
in Montreal and
Ecole Nationale
Supérieure de
la Pâtisserie in
Yssingeaux, France;
he cooked at The
Church in Stratford
for a decade.
For Lamarche,
good cooking is
about simple and
straightforward
ingredients, and
about sharing a
passion for food.
eatdrink.ca |@eatdrinkmag
From top to bottom: Keith
Muller (Chair), Amédé Lamarche
(Coordinator of Culinary
Programs), Brad Lomanto
(Executive Chef), Sabine
Heinrich-Kumar (Baking and
Pastry Arts)
“It’s important to create a connection
between fresh ingredients and the food that
you serve people, whether family or restaurant
guests,” Lamarche says. “It’s about being
natural and real.”
Both Muller and Lamarche are excited about
returning the craft of culinary instruction