A Toast To A Collaborative Innitiative Between Sommelier Francois Chartier And Lasalle College

The International School of Hotel Management and Tourism of LaSalle College will offer the Wine and Bar Services Management Program & Chartier's Food harmonies and molecular sommellerie

During a cocktail-tasting held this Tuesday at the International School of Hotel Management and Tourism's restaurant, Le Fuchsia, LaSalle College's administration announced that the great sommelier Francois Chartier, author of several bestsellers and instigator of research in Food harmonies and molecular sommellerie, has signed a 5 year collaborative agreement with LaSalle College regarding the use of his trademarks, key terms and research projects as the College launches their all new program, "Wine and Bar Services Management", with a 75 hours courses on his innovative discipline - his book Taste buds and Molecules will be the school book.

Francois Chartier's innovative and investigative spirit in wine and food harmonies has given him an international reputation where his guidance is sought out by the greatest gourmet chefs in the world. Since 2008, he has collaborated with chef Ferran Adria from the illustrious Catalan restaurant elBulli, with numerous dishes on the 2009-10 menu inspired by the work of the Canadian sommelier. Most certainly, transmitting this great savoir-faire and knowledge to the students of the International School of Hotel Management and Tourism of LaSalle College can only generate a passionate response.

"After all these years of research, experimentation and hard work, this opportunity given to me by LaSalle College to transmit my expertise to students from all four corners of the globe is a true honor", Francois Chartier asserts. LaSalle College is the only establishment to offer such a unique training in wine and bar services management where courses in Food harmonies and molecular sommellerie, flair bartending and food chemistry are offered. This training has been designed to respond to the needs of the industry where we see more and more connections between molecular gastronomy and molecular sommellerie.

"This new program gives way to a wide range of professions, all more exciting than the next, and ideally for those who are at ease with human contact and who dream of working in the international arena. No matter where you are in the world, this training provides the greatest professional mobility in the hotel industry", confirmed Mrs. Kathleen Richards, director of the International School of Hotel Management and Tourism of LaSalle College.

"LaSalle College's educational mandate is based on the perpetuation of quality learning, the integration of new information and communication technologies, as well as a commitment in responding to industry needs," maintains Mr. Jacques Marchand, director general of LaSalle College. To learn more about the new program "Wine and Bar Services Management" of the International School of Hotel Management and Tourism of LaSalle College, get in touch with the College by dialing 514-939-2006 or by visiting the Internet site at www.collegelasalle.com.