Interview with Marie-Ève Gingras, chef at La Muse

Where does your passion for cooking come from?

It comes from my parents. For as long as I can remember, they have always passed on their love of good food, they are good cooks. They even made us play with the spice cabinet to make us guess the different flavors and smells to develop our tastes, which I greatly appreciated.

With 13 years of experience you have a great background, why did you choose Wakefield Mill?

I chose the Wakefield Mill as a place to practice my profession as a chef because of its unique character and soul. Being from the village of Mont-Laurier, I feel at home here.

What do you like most about the region?

I love the village of Wakefield and I feel a sense of belonging to the place.

What is it like to work at Wakefield Mill?

Working as a chef at Wakefield Mill is a challenging and exciting job every day! My previous job as a sous chef was very different. Here, we work with a diverse clientele and it's fascinating; weddings, corporate, couples packages and other occasions. I love that diversity.

What are your favorite ingredients and inspirations at the moment?

Currently, as a technique, I like to smoke foods like oil and butter (without melting it). I also like to use as many local products as possible. In the summer, we serve organic products from Ferme du Ruisseau Noir in Ripon (Petite Nation). We also use home made honey produced right here at the Moulin, which is delicious! On the international side, I am interested in the meticulousness of Asian cuisine.

How would you describe the menu at La Muse?

It's a great team effort, we pay particular attention to the structure of the dishes with a harmonious blend of textures, sugar and acidity that is well balanced.

What's special about the Discovery Package?

The beauty of the Discovery menu is that you don't know what you're going to eat! It's ideal for epicureans and those who like to be surprised and unsettled. It's not a set menu so there's room for creativity with cooking techniques and out of the ordinary foods like kangaroo!

In 2019 you are part of the television competition Les Chefs! You are ranked in the Top 6, one of three women competing for first place. What has the experience of the show brought you professionally?

Participating in this culinary competition has given me the ability to handle stress and pressure. The adventure also allowed me to see that I am able to coordinate a game plan in the kitchen.

How did you experience the Les Chefs! competition?

It was quite a challenge, because you have to put yourself forward and expose yourself to the public. There were many difficulties because we had to show our personality and what sets us apart, but also our cuisine. You have to put everything on your plate!

What are the main values you want to transmit to your team?

I want the team members to have the same sense of belonging to the place as I do, to feel like they belong in the kitchen and not see work as a chore. For me, it's important to grow and create.