Administration - Les Lauriers

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To become a member, complete the required account fields and professional profile below. Your answers will help confirm your connection to Quebec's culinary community.
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Must not have special characters and numbers

Must not have special characters and numbers

This section belongs only to the Lauriers and will accompany your membership application. Other platforms do not receive these answers.
Lauriers professional profile

These answers belong only to the Lauriers platform. Your shared contact details remain in your account.

Canadian format, for example H2X 1Y4. It will later help identify your area.
Professional category

Select the one category that best represents your main professional activity.

People who produce raw ingredients

Examples: Farmer, market gardener, livestock producer, winemaker, maple producer, beekeeper, fisher, forager, agritourism operator.

Details and limits:
Includes agritourism activities such as farm stands, pick-your-own operations and farm-to-table dining.

Artisanal food-processing trades

Examples: Cheesemaker, charcutier, butcher, baker, chocolatier, preserver, coffee roaster, brewer, distiller, fishmonger.

Everyone working in a food-service establishment

Examples: Chef, cook, pastry chef, dishwasher, restaurateur, server, barista, bartender, mixologist, sommelier, caterer.

Details and limits:
Includes hotels and institutional food service. Includes dining-room and kitchen staff at every level.

Consumer-facing points of sale

Examples: Specialty grocer, market, fish shop, bulk store, café-pastry shop, food counter, canteen, wine merchant, wine agency.

Details and limits:
Food must be the establishment’s primary activity; for example, a bookstore café or clothing-store café does not qualify.

Organizations whose customers are businesses

Examples: Supermarket, distributor, wholesaler, industrial producer, agency, consultant, logistics provider.

Organizations providing food outside the commercial market

Examples: Cafeteria, community kitchen, food bank, food-security nonprofit, corporate caterer.

People whose editorial work focuses on food

Examples: Food journalist or critic, columnist, cookbook author, photographer, videographer, content creator, podcaster.

Details and limits:
Food must be the main subject of the editorial activity and the member’s primary source of income. At least five publications in the year or one substantial work in the last two years (book, documentary, etc.) is required.

People who create experiences where food is the central medium

Examples: Festival, trade show, public market, culinary trail, guide, regional or sector tourism association, tourism office, experience designer.

Details and limits:
Food must be the subject of the experience, not merely a convenience. A conference with a buffet does not qualify; a beer festival does.

People who teach, study and support the food sector

Examples: Culinary instructor, ITHQ or CEGEP educator, researcher, professor, nutritionist, agronomist, sector association.

Details and limits:
Includes the next generation: students enrolled in a program related to the field.

Briefly describe your work in the food sector.
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