Una Introducción al Vino – 2010 – Sección 2

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#iGourmand #Lucito #LucPaquin #Vino #Uvas #Curso #Consultant

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¿Por qué el vino es tan importante?

Una Introducción al Vino - 2010 - Sección 2

  • -Las bebidas fermentadas siempre han sido más preferidas a simplemente tomar agua.
  • -El vino proporciona nutrición agregada y promueve la buena salud.
  • -Su efecto psicotrópico que reduce las inhibiciones fue un agente esencial para el desarrollo de la “Civilización Occidental”.
  • -Tiene un impacto enorme en la economía mundial ya que naciones enteras se dedican a cultivarlo, exportarlo y beberlo.
  • -Lo más importante del vino es que en muchas culturas es considerado como una parte esencial de los placeres sensuales de la mesa.

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Una Breve Historia Del Vino

Una Introducción al Vino - 2010 - Sección 2

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Curriculum Vitae 2022

J. Luc Paquin 2022 – 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/JLPFoodWineCV2022Mk1a.pdf

Español

https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.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

Una Introducción al Vino – 2010 – Sección 1

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#iGourmand #Lucito #LucPaquin #Vino #Uvas #Curso #Consultant

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Una Introducción al Vino - 2010

Su Instructor

  • Dr. J. Luc Paquin
  • Nació en Québec, Canadá en una familia con herencia francesa
  • Mas de 40 años de experiencia en el rumbo del vino
  • Entrenado como chef desde la infancia

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Una Introducción al Vino - 2010

¿Qué es el vino?

Uvas + Levadura = Vino

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Curriculum Vitae 2022

J. Luc Paquin 2022 – 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

Curso “Una Introducción al Vino” de iGourmand.com

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#iGourmand #Lucito #LucPaquin #Vino #Uvas #Curso #Consultant

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Una Introducción al Vino

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Una Introducción al Vino

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Una Introducción al Vino

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Una Introducción al Vino

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Una Introducción al Vino

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Una Introducción al Vino

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Los vinos pueden ser un tema fascinante y también una fuente de misterio y temor para aquellos quienes no conocen mucho acerca de este tema. Para aquellos que están en busca de una introducción al mundo interesante de los vinos, y quieren aprender las bases de cómo seleccionar vinos y estar familiarizados con el tema, ofrecemos un curso intensivo de 3 a 4 horas que le enseñará lo que necesita conocer para tener un conocimiento de vinos que funcione. El curso consiste de una parte teórica seguida por una degustación formal de 7 vinos diferentes.

Su Instructor, Luc Paquin, ha viajado a través del mundo como consultor de vino y comida gourmet y comprador de una variedad de empresas por más de 35 años. Su amplio conocimiento en el tema lo hace una fuente de información y su estilo informal hace el tema frecuentemente sorprendente, accesible a todos.

Aquí las cosas básicas que aprenderá en el curso:

Teoría

  • Una breve historia del vino
  • Cómo se hace el vino
  • Los diferentes tipos de uvas
  • Los diferentes tipos de vino
  • Las más importantes regiones vinícolas del mundo
  • Cómo leer una etiqueta de vino
  • Cómo degustar el vino
  • Combinación básica de vino-comida
  • El orden y la temperatura para servir los vinos

Degustación

  • Degustación de vino espumoso
  • Degustación de vino blanco
  • Degustación de vino rosado
  • Degustación de vino tinto

Periodo de Preguntas

Conclusión

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Curriculum Vitae 2022

J. Luc Paquin 2022 – 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

Pork Tenderloin Asian Nectarines and Cambray Onion Lucito (December 2017)

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#iGourmand #Lucito #LucPaquin #Food #PorkTenderloin #Peaches #CambrayOnion #Recipe #Consultant

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Pork Tenderloin

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Pork Tenderloin

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Pork Tenderloin

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Ingredients

1 1/2 to 2 pounds pork tenderloin
6 nectarines, quartered and pitted
10 cambray onion
3 tbs Tequila
2 tbs Hoisin sauce
2 tbs soy sauce
2 tbs sesame oil
2 tbs grated ginger
2 cloves garlic
3 tbs roasted sesame seed

Preparation

1. In a small bowl, combine nectarines, cambray onion. Tequila, Hoisin sauce, soy sauce, sesame oil, ginger, garlic and roasted sesame seed.
2. Cut pork 1/2 lenght.
3. Place pork tenderloin in medium casserrole dish.
4. Coat with marinade. Cover casserolle dish with plastic wrap. Refrigated at least 2 hours.
5. Preheat oven to 400F (205C).
6. Remove pork, cambray onion and peaches from casserole dish. Retain marinade.
7. Place pork on oven rack over roasting pan.
8. Bake tenderloin 30 minutes, basting occasionally with reverved marinade.
9. Slice 1 inch thick to serve.

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Curriculum Vitae 2022

J. Luc Paquin 2022 – 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 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

iGourmand – Gastronomy and Luxury Goods Business

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#iGourmand #Lucito #food #recipe #beer #wine #spirits #FoodDrinkIndustry #FoodIndustry #DrinkIndustry #consultant #zoom #videoblog

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iGourmand

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A Concept for a New Kind of Gastronomy and Luxury Goods Business

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.

What is missing in most gastronomy business?

For a large part of my live I have been living in areas where the local availably of high-end or gourmet food, wine, beer, spirits and luxury items was at best spotty. You could find some of the things required for gourmet cooking and luxury items in some places, but availability was always difficult, so I normally did my ‘luxury’ shopping when I was traveling to cities where they were available. I remember when I was living in Sudbury, in Northern Ontario; I used to make infrequent trips to Montreal to load up on things from the wine cellar to the kitchen and more. In those days Montreal was always a better choice than Toronto as more was available and at a better price.

The main problem with these trips was finding the time to hit all the right shops in a reasonable amount of time. A typical trip to Montreal would start by me stopping at a large shop that specialized in tableware and cooking tools. I normally picked up some crystal glasses and a variety of kitchen gadgets there. The next step was to stop at the fancy wine, beer, liquor store downtown, the “Maison des Vins” and load up on everything I could find from champagnes, wines, beer, Armagnac, and whatever else I could find. While downtown I would stop at my favorite cigar shop, and also do a bit of shopping for luxury items. I would also visit Chinatown for all my Chinese cooking needs. On my way out of town I would pick up 12 dozen bagels at the Fairmont bagel factory. Next stop was my butcher to pick up some fresh vacuum-packed foie gras, and stop at a nice fish place where I would get some frozen scampi, assorted seafood, smoked salmon, some canned foie gras, oscietra and beluga caviar, truffles, and whatever else I needed back home. I normally drove back to Sudbury straight from the shopping trip several thousands of dollars poorer, but I had my luxury supplies for the next 3-6 months.

This was over 38 years ago and even back in those days I was always thinking that somebody should put together a proper gourmet, luxury item shop so that people looking for the best could have a one stop place to go for all of their needs. Some large department stores offer a lot of those items, but normally at a huge premium and choice can be spotty in periods outside of the holiday season. Another problem with most large department stores is that they do not normally group these various items in a way that is shopper friendly and you end up going up and down the store with heavy bags to do all of your shopping.

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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

Corn Quesadilla, Turkey Ham and Manchego Cheese

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#igourmand #lucito #breakfast #quesadilla #corntortilla #tortilla #salsa #food #recipe #vlog #aphasia

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Quesadilla

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Quesadilla

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Quesadilla

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Corn Quesadilla, Turkey Ham and Manchego Cheese

Ingredients

4 Tortilla Corn
4 Turkey Ham
4 Manchego Cheese
La Perrona Hot Sauce Chiltepin

Preparation

1. Wrap the Manchego Cheese with the Turkey Ham.
2. Then wrap the Turkey Ham and Manchego Cheese with the Tortilla Corn.
3. Heat the quesadilla a heavy skillet over medium-high heat.
4. Serve.
5. In the quesadilla put La Perrona Hot Sauce Chiltepin.

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J. Luc Paquin – Curriculum Vitae
https://www.igourmand.com/cv/JLPFoodWineCV2020Mk1d.pdf

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

Yoghurt, Granola, Raisin, Dried Plums and Honey

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#igourmand #lucito #breakfast #yoghurt #granola #raisin #DriedPlums #honey #food #recipe #vlog #aphasia

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recipe

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recipe

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Yoghurt, Granola, Raisin, Dried Plums and Honey

Ingredients

1 Cup Yoghurt
4 tbsp Granola
2 tbsp Raisin
2 Dried Plums
2 tsp Honey

Preparation

1. 2 x bowls.
2. Yoghurt.
3. 2 Dried Plums.
4. Raisin.
5. Serve the honey.

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J. Luc Paquin – Curriculum Vitae
https://www.igourmand.com/cv/JLPFoodWineCV2020Mk1d.pdf

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