B Bob Matthews February 4, 2023 at 8:49 AM I was saddened to hear of the passing of the Great Chef. I came from Calgary to work at La Sapiniere, in 1984 inspired by a National Film Board vignette about a meal foraged and made for The Chaine des Rottiseurs by Chef Kretz. I loved every second of my time working under his guidance. To my surprise at the end of my two years I was told I needed to go further afield and with Marcels’ guidance I went to Europe to work at a number of Michelin starred restaurants. I learned so many important lessons from Marcel, cooking classical French cuisine, excellent ingredients, how to treat a brigade and foraging for herbs and mushrooms! Things I value to this day. We met later several times and I still consider cooking for him at my restaurant, La Chaumiere, as humbling moment. My life was so enriched by Chef Kretz. I will always remember him fondly.

I was saddened to hear of the passing of the Great Chef. I came from Calgary to work at La Sapiniere, in 1984 inspired by a National Film Board vignette about a meal foraged and made for The Chaine des Rottiseurs by Chef Kretz. I loved every second of my time working under his guidance. To my surprise at the end of my two years I was told I needed to go further afield and with Marcels’ guidance I went to Europe to work at a number of Michelin starred restaurants. I learned so many important lessons from Marcel, cooking classical French cuisine, excellent ingredients, how to treat a brigade and foraging for herbs and mushrooms! Things I value to this day. We met later several times and I still consider cooking for him at my restaurant, La Chaumiere, as humbling moment. My life was so enriched by Chef Kretz. I will always remember him fondly.