This document profiles Hervé Martin, a French chef and proprietor of The French Table in Vancouver. It summarizes his journey from a childhood passion for cooking to becoming a top chef in Europe. Now he focuses on making artisanal jams, seeing it as a way to explore local foods and a passion that began with his mother. The document shares Martin's process for making blueberry jam and discusses several of his jam flavors, emphasizing both the labor and flavors that result from his craft.