Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS



Article

A Very Sweet Father’s Day

Three business leaders, three creators of desserts sold exclusively at IGA, but above all, three dads. Christian Rancourt, Nathan Kaiser and Stefano Faita tell us about their role that matters most: the one they play with their children.

To each their own… piece of pie!

“My son Anthony, who is 25, and my step-daughter Phany, who is 21, see each other as brother and sister. Even when they were little, my wife Nancy and I wanted to instill good values ​​in them, such as a sense of fairness and justice. For example, I would ask one of them to cut a piece of dessert in half, while the other would choose which one they wanted to eat. No need to tell you that the shares were always quite equal! Anthony and Phany have always been fond of cake, especially when paired with ice cream. For our Squizz pies topped with ice cream (caramel, chocolate and strawberry), we were inspired by the desserts they loved in childhood! “
— Christian Rancourt, vice-président, Squizz Distributions

Let passion be your guide

“With three boys and a girl between the ages of 4 and 8, there’s a lot of action here! My kids are still young, but I believe there is no age too young to get bitten by the food bug. Every day, they participate in the activities of the company. They can come to the fields to help me collect rocks, feed the herds, or make butter or ice cream at the factory. They are very proud to be involved, and also to be able to tell their friends that they are behind the Laiterie Chagnon ice cream at IGA. But peak happiness for them is when I serve it to them, topped with a little melted chocolate, just like I loved when I was little!”
— Nathan Kaiser, président de la Laiterie Chagnon

Learning like a gourmet

“Emilia, Anna and Dario, my three children, all have a very sweet tooth! I’m sure if they could, they would only eat dessert for all meals! With my new tiramisu, made according to the rules of the art form, with generous layers of mascarpone, they are super happy to finally see a dessert in my product line. For my part, this kind of recipe makes me proud to share a part of my Italian heritage with them as well as the love of food that goes with the culture. I like to stop (quite a challenge for me) and cook with them. When I left for home at 20, I knew how to cook for myself. And that independence, I want to be able to offer them. “
– Stefano Faita, chef and co-owner of several restaurants

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