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Research Partnerships & Innovation

From Vineyards to Whale Blubber: In Conversation with Joel Lamoureux

June 12, 2017

We met Joel Lamoureux in Jane’s Restaurant to snap a few pictures and talk about the expanding culinary research program at Red River College.
Joel is the Research Manager of the Culinary Research & Innovation program at Red River College. Joel has over 10 years of culinary experience and has a Culinary Arts Diploma from Red River College and a Bachelor of Science in Food Science from the University of Manitoba.
Joel’s passion for cooking and food has taken him across Canada and abroad to gain experience and learn new techniques. He’s spent time working in France, New York City and Montreal to name a few.
Following the completion of his undergraduate degree, Joel worked in product development and food safety sectors.
As the research manager of Culinary Research & Innovation, Joel is able to apply his varied skillset and help further research at the College.
He can be reached at:

Joel, what peaked your interest about the Culinary Research & Innovation program?

It was an opportunity to use my work experience in hospitality, manufacturing and regulatory in a creative role. It is a dream job opportunity for me!

What food experience would you love to have?

From a research perspective, I’d love to work with Nathan Myhrvold (or his team) in The Cooking Lab in Bellevue, Washington.
For hands on experience, a harvest season in a vineyard.

What food trend(s) are you currently watching (or interested in)?

Tough question, there are lots of trends going on. From a personal interest, I like to run, so I like the healthy snacks category as it is growing steadily and low-calorie beverage trends.
Insects, we may not consume on a mass scale in North America, but most of the world does. It’s something we will see more of.
Meat substitute work being done by Impossible Foods and Beyond Meat is very interesting.
Fermentation is old but new again, we’ve done some interesting work with koji and miso and this will likely continue.

Where do you see the program in 5 years?

I see a fully integrated space within the School of Hospitality and Culinary Arts for research and innovation projects.
The program will be able to provide assistance and services to expand on the existing strengths of the Culinary School and help provide new opportunities for students and staff.
This dedicated space will be able to help innovate and solve industry problems to support Manitoba and Canadian food industry partners.

What is the scariest food you’ve ever tasted or created?

I don’t think I’ve ever tried scary food but I tried a few weird things, one would be whale blubber when I was in Nunavut. It tasted like greasy bubble-gum.