Final Table Q&A - Jean-Paul Lavallée

A: Lately my Daughter, I see her growing into a Lady and how she pushes herself from college to go work and always keeps pushing. That gives me inspiration that we can do anything.

A: 40 years

A: I participated as a sous-chef in 2016 and loved the fellowship of WFC. It makes you push yourself a little more every year

A: 7 times

A: Bacon Sweet Arancini with a Bacon Bourbon Sauce Anglaise

A: It was a twist on rice pudding that reminded me my youth, it was a sweet Arborio rice with fruits lots of bacon and sugar. It was a big risk to take and I took it .

A: To meet people from all around the world with different background of food, and mostly to compete. I love that part of preparing to execute the food creations that sit deep in our minds.

A: Truth to be told, the biggest challenge is always ourselves, first, and hoping the judges will understand what we made as a dish

A: It is one of the greatest accomplishments of my career as a Chef. I can’t wait to be there.

A: Pro Chef

A: Do not be scared of asking questions to veteran chefs froms WFC. Be proud of what you will accomplish at WFC, being there is an honor and privilege.

A: I love harness racing ( horse Racing ) very much I grew up around harness racing horses. And I love the sport very much. I watch races from around the world when I can.