NEXT-LEVEL SUSTAINABLE EVENTS The QCCC recently obtained its Biosphere certification from the Responsible Tourism Institute. The process required the centre to demonstrate how it adheres to the United Nations’ 17 Sustainable Development Goals. The QCCC is also LEED certified and implements energy conservation, greenhouse gas emissions mitigation, water use reductions and food waste diversion programs. SIMON RENAUD, EXECUTIVE CHEF, MAESTRO CULINAIRE, EXCLUSIVE FOOD AND BEVERAGE PARTNER AUDREY THÉBERGE, BANQUET SALES DIRECTOR, MAESTRO CULINAIRE How have you and your team gone beyond expectations? Each event is unique and we challenge ourselves to push our limits at each of these events. Take, for example, the BMO conference, which had no conventional meals, but only custom-made menus with stations throughout the convention centre. At the Insects to Feed the World 2022 Conference, we created dishes with insects, at each meal, over several days. The Diocese of Québec event was also a great challenge, requiring a gourmet meal for 800 guests, with local flavours. What makes your department a success? It is the union between departments and the involvement of each player that writes our success story. We are a team of enthusiasts who take the success of each event seriously, How have you and your team gone beyond expectations? We recently had a holiday party for 1,000 people. The client said the reaction from her organization was overwhelmingly positive. We were a part of that success. It’s really great to know that we made a difference. What makes your department a success? Because we are so focused on planning everything in advance, we are ready for those last- minute things that pop up—and it’s not bad, it’s fun. Planners can go with the flow during the event because they know that we’re in charge. We have their back. What makes you proud to work at the QCCC? When a client comes to the QCCC for a tasting and is blown away: “I wasn’t expecting that.” And when we serve perfectly cooked filet mignon for 500 people, which we do several times a year. We bring food and catering to a restaurant standard, and we do it all with a commitment to sustainability, working with local suppliers and donating leftover food. from start to finish. My kitchen team is like my family. We work so hard and for long hours—we have to be able to count on each other. Our diversity and individual experiences allow us to pool our know-how to exceed the expectations of our customers. What makes you proud to work at the QCCC? I have always admired the QCCC. It has always been THE place for big events. Today, to have the unique opportunity to be at the head of the kitchens at the QCCC, is a bit like a dream that has finally come true. I have the immense honour of working with passionate people who have the desire to surpass themselves day after day, and that is what makes me extremely proud to be part of this team. Learn more about how the Québec City Convention Centre can go beyond your expectations! Aline Tesser, Sales Manager [email protected] (888) 679-4000 Sponsored Feature | Ignitemag.ca | 23
