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From there, she spread her wings and moved to Kananaskis, Alberta. A little slice of heaven nestled in the mountains. After her west coast adventures, she decided it was time to further her education and pursued her honorary degree in Hospitality and Tourism from Mount Saint Vincent University in Halifax, Nova Scotia. She then pursued a career in hospitality career here in Ottawa – a place she’s happy to call home.

Her career started at the Ottawa Marriott Hotel as the Sales and Marketing Coordinator. She learned the ins and outs of the hospitality industry here. Assisting her managers with sales initiatives and enhancing their social media platforms, it was in this role that Trisha discovered her passion for hospitality marketing. She joins the Shaw Centre with sheer excitement and can’t wait to learn and develop her skills.

Trisha ventures into the city in her spare time, discovering local events, new foodie scenes, and live music. On the weekends, she’s socializing with friends or travelling to her hometown to spend time on the family farm.

His culinary journey includes notable achievements, such as earning a pro-level Chef 2 certification from the Culinary Institute of America. He also serves on the boards of Algonquin College and la Cité College, showcasing his dedication to culinary education. Additionally, he’s a member of Chaine des Rotisseurs, highlighting his commitment to culinary excellence.

Chef Turcot’s career has taken him to esteemed establishments across North America, including Fairmont Chateau Lake Louise, Chateau Frontenac, Fairmont Hotel Macdonald, Fairmont Jasper Park Lodge, Fairmont Scottsdale Princess, and Fairmont Le Manoir Richelieu. Drawing inspiration from his travels, Chef Turcot’s cuisine blends classical French techniques with contemporary influences. His time in Arizona allowed him to experiment with regional flavors, while in Quebec, he became a passionate advocate for local producers and culinary tourism.

In summary, Chef Patrick Turcot’s journey is marked by a love for cooking, a dedication to education, and a passion for promoting local cuisine, making him a respected figure in the culinary industry.