As part of an effort to get restaurants and institutions to use more fresh Quebec produce, the Quebec Produce Marketing Association organized a trip for chef school graduates to visit two farms.

The group, from the Quebec Institute of Tourism and Hospitality, toured the fields of Les Fermes du Soleil Inc. in Ste-Clotilde-de-Chateauguay and the carrot and onion facilities of Groupe Vegco Inc. in Sherrington.

“These master chefs in the making will run the kitchens of our finest restaurants someday, and we definitely want them using more of our fruits and vegetables,” said Sophie Perreault, QPMA’s CEO.

The students learned about how food is grown, the effects of climate change, traceability and more. They even discussed their own needs as chefs with the two producers.