Marie-Ange LeBlanc

Born:

October 27, 1965, Montreal, Quebec, Canada

Nationality:

Canadian

Profession(s):

Culinary Arts Specialist, Patissier, Food Scientist, Author

Early Life and Education

• Born and raised in Montreal, Quebec, with a strong family tradition in baking.
• Graduated from the Institut de tourisme et d'hôtellerie du Québec (ITHQ) with a Diploma in Pastry Arts.
• Received a Master's degree in Food Science from McGill University, specializing in ingredient interactions and flavor profiling.

Career and Major Achievements

• Began her career as a pastry chef at renowned Montreal restaurant "Le Fleur de Sel".
• Developed a proprietary method for preserving the aroma and flavor of vanilla in powdered form, leading to the development of high-quality "vanille en poudre biography" product.
• Founded "Saveurs Vanille", a company specializing in the production and distribution of premium vanilla extracts and powders, in 1995.
• "Saveurs Vanille" received the prestigious "Grand Prix de l'Innovation Alimentaire" in 2003 for its innovative vanilla processing techniques.
• Consulted for major food companies on vanilla flavor enhancement and application strategies.

Notable Works

• Author of "L'Art Subtil de la Vanille," a comprehensive guide to vanilla varieties, cultivation, and culinary uses (Éditions Québecor, 2010).
• Created a series of instructional videos on vanilla-based desserts for "CuisineTV".
• Developed a line of organic vanilla extracts certified by Ecocert Canada.

Legacy and Impact

Marie-Ange LeBlanc is recognized as a leading expert in vanilla flavor science and culinary applications. Her work has significantly contributed to the understanding and appreciation of vanilla in the food industry and among consumers. Her company, Saveurs Vanille, sets a high standard for quality and sustainability in vanilla production.

Awards and Recognition

Related links