Chef Jean François Baril joins GLOBE in 2009…
- The journey
At a very young age Jean François parents instilled in him the passion. Cooking along side family and friends it was somewhat not a surprise while working part time in restaurants through out his high school and CEGEP years that upon failing his curriculum he turned to the obvious, cooking.
- Education & training
Jean François graduated from ITHQ in 2005 and made his way to New York to undergo his apprenticeship at Lupa, Esca and Del Posto. Returning to Montreal he then worked along side David Ferguson for 5 years at Le Jolifou. His next move would be into the Brönte kitchen where he met Joe Mercuri.
- His mentors
David Ferguson is one of Jean-François’s biggest inspirations.
His second mentor Jamie Kennedy with whom he worked side by side during the Montreal Highlight Festival.
‘He is without a doubt the one who showed me the true meaning of “cuisine du marché".’
- His philosophy
In the complexity of cooking; food should simply be tasty
- His aspiration
To make exciting food in Montreal
- Ingredients of preference
All spices, he will not cook without them