Luc Paquin – Section 3

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#iGourmand #Lucito #LucPaquin #Food #Wine #Beer #Spirits #FoodDrinkIndustry #FoodIndustry #DrinkIndustry #Recipe #Consultant

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Luc Paquin - Section 3

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Luc Paquin - Section 3

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Luc Paquin - Section 3

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Over a period of 39 years various investors wanted Luc to open some restaurants in England and Canada, but since he wanted to keep his independent status and creative control of the process, the negotiations with those various groups fell through. To this day Luc still has some plans along those lines, but in a simpler way based on the “Private Kitchen” concept that is popular in Honk Kong. In this way he will be able to concentrate on his restaurant due to the nature of the concept and also have time for his other interests. He is currently looking for the proper place worldwide to settle down and open both a new cooking and wine school and run his “Private Kitchen” restaurant.

For more than 35 years Luc has been organizing events related to food and wine, giving classes, tastings and seminars to professional and the general public alike, designed technological solutions for the industry, offered his services as a professional consultant, gave motivational and other types of conferences, and generally participated in the food and wine business at many levels.

To this day food and wine form an important part of his life and he dedicates himself to teach people the joys of cooking, fine wines and other important pleasures of life. His informal style, great communication skills and passion for the subjects he teaches makes him an outstanding and entertaining lecturer that makes complex and foreboding subjects appear uncomplicated for the casual learner.

Luc describes himself as a “Gourmand” and has owned and managed a web site under the name www.igourmand.com for over 17 years. A “Gourmand” is a person that takes great pleasures with food and drinks. Different than the “Gourmet” who has a sophisticate palate, the “Gourmand” enjoys the pleasures given by great food and drinks, without the complications normally associated with the “Gourmet” world. Of course one does not excludes the other, but to Luc the pleasure part is the most important one.

Private Kitchen

In the fall of 2023-2024 we plan to open a restaurant base on the “Private Kitchen” concept that is popular in Honk Kong, but with a twist…

The private kitchens first started opening when amateur chefs decided to give restaurants a run for their money. Many operate out of office blocks or residential buildings and have little or no signage, you often only find the specific address when you make a booking. A Private Kitchen, sometimes known as a supper club or closed door restaurant, is a social dining restaurant operated out of someone’s home, generally bypassing local zoning and health-code regulations. They are usually advertised by word of mouth or unwanted advertising. Depending on the area’s law, the establishments may be illegal, even though they have been around for decades. They are becoming increasingly popular in the internationally.

Appeal

The attraction of the Private Kitchen for the customer varies. In some cases, it is the opportunity to sample new food, often at low cost outside the traditional restaurant experience. Guests of the Private Kitchen also cite one of the biggest reasons for enjoying the experience is the social interaction with strangers over food, something this would generally be frowned upon in a traditional restaurant setting. Private Kitchen have been described as “anti-restaurants” for the host, the benefit is to make money and experiment with cooking without being required to invest in restaurant property.

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Curriculum Vitae 2021

J. Luc Paquin 2021 – English & Español

Luc Paquin

Languages Spoken and Written: French, English and Spanish.

Citizenship: Canadian

Luc Paquin

https://www.jlpconsultants.com/luc/

English

https://www.jlpconsultants.com/JLPFoodWineCV2021Mk1c.pdf

Español

https://www.jlpconsultants.com/JLPComidaVinosCVMk2021b.pdf

Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/

Lucito

Luc Paquin – Section 2

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#iGourmand #Lucito #LucPaquin #Food #Wine #Beer #Spirits #FoodDrinkIndustry #FoodIndustry #DrinkIndustry #Recipe #Consultant

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Luc Paquin - Section 2

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Luc Paquin - Section 2

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Luc Paquin - Section 2

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Luc Paquin - Section 2

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Luc Paquin - Section 2

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Since Luc also had a profound interest in technology, he started studying the field of computer graphics that was in its infancy at the time. He invested heavily in computer hardware and software and was part of the beta testers of the first version of CorelDraw in 1988. At the time he became involved with clients worldwide as a professional designer of wine labels.

At the end of the eighties he was part of the negotiating that closed major wine production and exportation contracts with a large state run agricultural company in Yugoslavia (Agrokombinat “13. Jul” Titograd – Yugoslavia).

After many negotiation trips to Yugoslavia he was all packed up to go manage a huge vineyard (60,000 hectares) in Montenegro, then part of the old Yugoslavia, when the war broke in that part of the world. Luckily this happened before he had moved over there.

In 1990 Luc went to work in the south of England in a renowned vineyard that was famous for its white and sparkling wines (Carr-Taylor Vineyards, Hastings, United Kingdom). He learned a lot about vineyard management, viticulture, vinification and elaboration of fine wines.

When he returned to Canada Luc started to produce his own wines using frozen grape juice concentrate imported from various areas of France and later with fresh grapes. He continued producing his own wines until 2000. He was looking forward to the day that he could settle somewhere and manage his own vineyard, and produce his own wine.

In 1992 Luc was again ready to leave his country to spend over a year in South Africa working at various vineyards. He wanted to deepen his knowledge of winemaking, and the wine industry in general. As with his previous attempt to move to an area of the world that was politically unstable, the trip was cancelled at the last minute due to his sponsor’s concerns about his security as South Africa was in the last throws of Apartheid. Instead Luc spent the next many years traveling the world on short trips to various wine-producing regions to learn more about the wine business.

Since the mid-eighties Luc had been attending various prestigious wine events all over the world including the “Wine Spectator” events in New York and San Francisco. He continued doing so until the late 1990’s. Combined with his constant traveling all over the wine producing areas of the world, this permitted him to deepen his long list of contacts in the wine world.

In the first few years of the nineties Luc took a certification course in restaurant and hotel management. Over the years he has continued to be involved with both the professional and the ludic side of the food, beer and wine business. He also designed and programmed technological solutions for these industries. These includes point of sales solutions, eCommerce solutions, wine cellar management solutions, restaurant management solutions, point of profits solutions, food, beer and wine matching engines and databases, professional and consumer software, education kiosks, and much more.

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Curriculum Vitae 2021

J. Luc Paquin 2021 – English & Español

Luc Paquin

Languages Spoken and Written: French, English and Spanish.

Citizenship: Canadian

Luc Paquin

https://www.jlpconsultants.com/luc/

English

https://www.jlpconsultants.com/JLPFoodWineCV2021Mk1c.pdf

Español

https://www.jlpconsultants.com/JLPComidaVinosCVMk2021b.pdf

Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/

Lucito

Luc Paquin – Section 1

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#iGourmand #Lucito #LucPaquin #Food #Wine #Beer #Spirits #FoodDrinkIndustry #FoodIndustry #DrinkIndustry #Recipe #Consultant

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Luc Paquin - Section 1

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Luc was born as the only child of a middle-class family of French descent in a small village famous for its ski resort north of Montréal, Québec, Canada. He has nurtured a lifelong interest in cooking that he developed since early childhood at the side of his mother and his grandmother who were consummate cooks. At an early age he studied French cooking with his mother while she was taking classes with one of the most renowned teachers in Montreal, “Professeur Bernard”

In the late 1970’s while studying at university he developed a great interest in wines. One day he decided to start learning more about wine and like everything else he does in his life he had to do it in great depth. Armed with a series of wine encyclopedias, he started to buy wines from all over the world and learned all that he could about them. By the mid-eighties he was a professional wine consultant and had amassed a collection of close to 5000 bottles of wine.

During that same period in the evenings after university he was taking Chinese cooking and painting classes with Dick Chen at the Chen School of Art. This lasted for over 4 years.

Later he was involved in the professional side of the wine and food business both as a consultant and a buyer for a variety of private concerns during the 1980’s and 1990’s. It permitted him to travel the world extensively.

A renowned British wine merchant was his business partner at the time, and he sponsored many of Luc’s business trips during that period and through various contacts in the wine business in Europe and other parts of the world Luc learned a lot about the wine industry in general and wine as an investment in particular.

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Curriculum Vitae 2021

J. Luc Paquin 2021 – English & Español

Luc Paquin

Languages Spoken and Written: French, English and Spanish.

Citizenship: Canadian

Luc Paquin

https://www.jlpconsultants.com/luc/

English

https://www.jlpconsultants.com/JLPFoodWineCV2021Mk1c.pdf

Español

https://www.jlpconsultants.com/JLPComidaVinosCVMk2021b.pdf

Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/

Lucito

Lucito & Normita General Store

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#iGourmand #Lucito #Announcements #Art #Beer #Wine #Spirits #FoodDrinkIndustry #Books #Jewelry #Microcontrollers #Courses #Consultant #Zoom #VideoBlog

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Lucito & Normita General Store

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General Store

A general store is a rural or small-town store that carries a general line of merchandise. It carries a broad selection of merchandise, sometimes in a small space, where people from the town and surrounding rural areas come to purchase all their general goods. The store carries routine stock and obtains special orders from warehouses. General stores often sell staple food items such as milk and bread, and various household goods such as hardware and electrical supplies.

Luc’s grandfather had a general store in Canada. That general store sold beans, cigarette, tobacco, chips, candy, household, home appliance, clothing, shoes, tools, hardware, electrical, paints, fishings, sports equipment, firearms, etc…

Business Concept

This document is to outline a business concept that has been in the back of my mind for many years. The main reason that it is still in the back of my mind is that the project requires substantial commitments and financing and that I was always waiting to find a place where I wanted to settle down and for other projects to move forward to be able to start this one.

After postponing it for a couple of decades, I think that it is a good idea to bring it to the forefront and actually work on making it come through as the time seems right. This document is not a business plan, but a way to put all the ideas that have been turning in my head for so many years. I plan to present it to various people to see if the project makes sense and is worth investing substantial efforts in preparing a formal business plan and finding proper financing.

Lucito: Canadian
Normita: Mexican

Lucito & Normita General Store

  • -Books
  • -Graphic Design
  • -Jewelry
  • -Painting
  • -Prints
  • -Digital Prints
  • -Drawing
  • -Illustration
  • -Sculpture
  • -Fruit Preserves
  • -Bread
  • -Chocolate
  • -Candy
  • -Cheese
  • -Ham
  • -Coffee
  • -Tea
  • -Sauces
  • -Herbes
  • -Home Appliance
  • -Electronic
  • -Cabinetry
  • -Furniture
  • -Microcontrollers
  • -Robotics
  • -Essences
  • -Incenses
  • -Candles
  • -Clothing
  • -Cooking Courses
  • -Beer Courses
  • -Wine Courses
  • -Jewelry Courses
  • -Painting Courses
  • -English and Spanish Courses
  • -Electronic, Microcontrollers, Robotics Courses
  • -Tutoring
  • -Computer-Based Tutoring
  • -Webinars
  • -Etc…

Phase Investment

  • -Mexico or Canada
  • -Requirement Analysis
  • -Investors
  • -Internationally
  • -Opening Costs
  • -Moving
  • -Kitchen Equipment
  • -Kitchen Table and Chairs
  • -Refrigerators
  • -Range
  • -Incidentals
  • -Rent
  • -Electricity
  • -Gaz
  • -Water
  • -Internet
  • -Web Hosting
  • -Telephone
  • -Cellulars
  • -Accountant
  • -Lawyer
  • -Transportation
  • -Marketing
  • -Etc…

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Curriculum Vitae 2021

English
https://www.igourmand.com/cv/JLPFoodWineCV2021Mk1c.pdf

Español
https://www.igourmand.com/cv/JLPComidaVinosCVMk2021b.pdf

Web: https://www.igourmand.com/
Web: http://www.jlpconsultants.com/
Web: https://zoom.us/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/

Lucito

Lucito – Speaking

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#Lucito #iGourmand #Speaking #Vlog #Aphasia

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Lucito - Speaking

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Montreal, Canada – 2002
Mexico City, Mexico – 2010
Mexico City, Mexico – 2012
Aphasia – 2018
Aphasia – 2019
Aphasia – 2020

Follow Us

Web: https://www.igourmand.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/

Lucito

Lucito => About Me

Lucito was born as the only child in a middle-class family in a small village famous for its ski resort north of Canada. An avid reader from before the time he started formally in school, he has had a lifelong interest in learning. He has always said;

“If you go do bed at night without learning something new that day, your day is not complete.”

The quintessential “Renaissance Man”, Lucito has always had deep passions for a wide variety of interest for as long as he can remember. He is self-learned on a wide variety of topics, and has developed a series of learning and creative techniques to assist him.

His early formative years were spent reading at least 6 books a week through the year while during his summers, while he was not reading, were mostly spent in the cold waters of a crystal-clear lake at his grandparent’s cottage deep in the mountains where he was born.

A gipsy at heart from that period on, Lucito has lived, worked, and traveled all over the world.

Lucito started skiing at the age of 3, as everybody from his village was born with skis on their feet. He was an avid skier and cyclist until he tore one of his knees apart on the day of the 25th wedding anniversary of his parents in a stupid accident that happened while putting on the snow tires on his car.

Lucito was training in archery for the provincial Elite team but a shoulder injury just a few months before the 1976 Olympics prevented him from going further on this path. During that time he became a certified archery instructor. He later participated in shooting sports of all types, but decided not to compete except for fun because of the high level of politics involved in any organized sport. He did coach members of a pistol shooting team as his love for teaching and the sport was too great to entirely abandon it.

During his youth Lucito worked as a shop assistant, a metal worker, an assistant machinist, a draftsman, a biologist, and a blaster in a mine in the arctic. He finally graduated with a B.Sc. in science, and then a D.D.S., Canada.

In 1989 he took a short sabbatical to write a science-fiction fantasy novel. The idea had been in his mind for a long time, but his hectic lifestyle never gave him the time to actually sit down and write it. He actually applied the techniques of directed dreaming, that he had developed on his own and always used in his other endeavors, to write the entire book.

Through the 80’s and 90’s another great interest in his life, gourmet cooking and wines was developed. He has a lifelong interest in cooking that he developed since early childhood at the side of his mother and grandmother, who were consummate cooks. He was involved in the professional side of the wine and food business both as a consultant and a buyer for a variety of private concerns during that period. It permitted him to travel the world for that business and during the late 1980’s he was all packed up to go manage a huge vineyard in Montenegro, part of the old Yugoslavia, when the war broke up in that part of the world. Luckily this happened before he had moved over there.

Another passion of Lucito is his love for anything having to do with technology and computers. At an early age, in the days he was spending his summers at the lake, he used to take apart everything mechanical around the cottage and actually put it back together in working condition. When electricity finally arrived with the new road deep in the woods, he started taking apart old radios and built himself a simple sound system from an old donated stereo turntable he mounted in a frame made of a few planks of wood, and the cassette recorder he had received that year as a Christmas gift. It was the start of an interest in technology that lasted until today. Those early experiences also lead him to build fine wood furniture and to become a licensed gunsmith and a metalsmith.

Being an avid photographer (1964-2016) and highly interested in the creative arts, Lucito in the early years of his consultancy, also offered graphic design, 3D animation, and multimedia creation services as the technology at the time was in its infancy and very complex. Most businesses could not afford having both the expensive equipment and the qualified personal to operate it on their staff so Lucito offered to fill the gap. Now he mainly uses his creative talents for relaxation, and occasionally for some interesting customer’s projects.

With wide-ranging interests in technology, business management, and the food-wine business he offers a different and innovative approach to the traditional consulting business. He dedicates his work time on his consulting business, works daily on his line of software products, give conferences, workshops and classes on a variety of subjects.

In his spare he still writes extensively, enjoy cooking special meals for family and friends, and recently started teaching himself to play the guitar, something that had been on his extensive list of things to do in this lifetime, and that he never had the time to dedicate himself to do.

Lucito

Inspiration

The heat wave that has hit central Mexico in the past week has debilitated us completely. People think about Mexico as a very hot place with beaches and jungles, but actually here in the center of the country the average temperature is nice and pleasant all year long without any extremes of heat and cold. You have to remember that the center of Mexico is a very high altitude plateau and that Mexico City is at around 7500 feet and where we live is closer to 8200 feet. We even have an active volcano within 25 miles that is close to 18000 feet, the Popocatépetl. Thus we are accustomed to temperatures in the mid-70’s at midday almost all year long, and when it raises to over 90F our systems do not cope with it. I am from Quebec where I was used to extremes of temperature from -45F in the winter to over 95F and humid in the summer, but after living here for over 7 years you lose your adaptation to those extremes.

What does that has to do with inspiration? I have been cooking since I was a little kid when I started baking cookies with my grandmother when I was probably 4-5 years old. Being in a kitchen are amongst some of my earliest memory, and I have a sense of piece and accomplishment when I am working in the kitchen. I am used to the extreme heat of a working kitchen, but when I sit in my office trying to accomplish some work, concentrate on something, or plan what we will eat next and it is over 95F like it is now, my inspiration dies instantly with my transpiration. When you are in the eat of the kitchen you have a task and a goal, and you concentrate to reach it no matter how uncomfortable you get. Here in the office I am slowly dripping bit by bit to the floor, and creating a big puddle under my chair.

Yesterday we did not publish a Daily Express column as Normita was out at a school event with our nieces, and she had something to eat there. It was so hot that I did not even eat anything as I was not hungry. When Normita returned we decided to wait until it cooled down at night and see what we would eat. By 9pm we finally relented and went to eat something and she had the little bit of leftover chicken salad, and I had cold leftover rice from earlier in the week or last weekend. We had a few bites and that was it.

We both woke up starving and had some of the nice banana bread I baked earlier in the week and a nice grapefruit. Now it is getting late again and I have no real inspiration to prepare anything. The heat is not helping, but the fact that it is so hot up here that we do not have the energy to drive down the hill to the store where it must be over 110F in the sun is killing my creativity. Since we did not go shopping we have nothing fresh in the refrigerator. I looked around in there for inspiration earlier, and found a large moldy onion that was starting to sprout, a few old tomatoes, some limp radishes, and some potatoes. Not a great source of inspiration for a great meal.

As I am sitting here I am wondering what I will finally prepare and at least I do not have to prepare a “Menu du Jour” for a restaurant today, as I would simply tell people that the kitchen is closed for the day. I am sure I will figure out something in time. Normita is currently in the shower to refresh herself and I will go do the same soon. After that, refreshed, I am sure that the inspiration will come. Even just thinking of cooling down is helping a bit.

Let’s see… Since I have nothing fresh except those tomatoes, what could I do with them? If they are still firm and nice maybe just a simple tomato salad. Sliced ice-cold tomatoes with some fresh basil, bits and pieces of nuts, some olives, cheese, a sprinkling of olive oil and balsamic vinegar, and whatever else the inspiration brings when I get into the kitchen.

See? It was not that difficult. When I cook for ourselves or invent new recipes I let inspiration direct me. Cooking for others is a different thing as some experiments are better left behind the kitchen’s door. Do you hear that, young chefs of the world who are dying to cook something different? There are some reasons that after thousands and thousands of years that some things are not combined in strange ways that are not pleasant. Probably millions of chef trying to do something different tried those combination and found out it did not work, and left it at that…

Sorry about the digression, I did not want to turn this into a rant. Getting back to the title of this post, I found my inspiration just by focusing on this post and letting my mind drift away from the heat, and something interesting came out of it and hopefully the tomatoes in the fridge will be nice enough for what I have roughly planned for them. If not I will be mighty disappointed and there will probably be another post about it…

One last word, as strange as this may sound I actually just planned today’s meal as I was writing this using a technique I developed when I was still a kid. It is somewhat related to directed dreaming, where you focus your mind on something and let your subconscious work the details out. It is a great method to find inspiration and also to find solutions to complex problems. I normally do it very differently, but since I wanted to post about finding inspiration I decided to try the method in finding a solution to my dilemma while I posted about it. It did work remarkably well and if people are interested in hearing more about this technique please let me know and I will elaborate more.

Until then, the shower awaits me and after that it will be the kitchen…

Lucito

Late afternoon coffee

After lunch today, at the end of the afternoon and neighborhood friend came to visit us to chat a bit. In the past months we have been a bit reclusive as we are working all the time to prepare a lot of new project. It was nice for a change to sit down and relax and chat of other things. Luckily I had prepare two loaves of banana bread this morning as I had some leftover bananas and with the high heat we are experiencing they would not have lasted much longer.

Our neighbor’s husband came to join us a bit later and I prepare a pot of coffee and we enjoyed that with the bread while chatting. It was a relaxing late afternoon. early evening and changed our minds from our regular concerns.

A nice slice of banana bread and strong coffee

Lucito