“I’d been travelling a lot, in France, Italy and New York, learning in kitchens,” Picard says of his own culinary origins. “I did it for two years. After a while, you forget who you are. I came back here and I had no job, and I met a girl who had a restaurant, so I [started] cooking there. I realized that we have everything [in Canada], but we’re a young country, so there’s a lot to do. I realized that my part is to promote it.”
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