I grew up in Kitchener, Ontario and from a young age I found an ease for travelling and cooking. I remember watching my brother and his friends come home after a busy shift in the kitchen and just rave with passion, it ignited my interest and drive. From there it was game on. I’m where I belong.
What is your favourite cookbook?
What is your guilty pleasure food?
What food did you think was over-rated until you tried it?
No food is overrated!
Favourite knife or kitchen tool?
What restaurant dish seemed the most intimidating, but is actually really easy to make?
Favourite ingredient you can’t get enough of right now?
What is a new technique/flavour you are experimenting with currently?
Are there any recipes from SCS you still use?
What is your best SCS memory?
Having an instructor tell me that she believed 100% that I could do it. That sparked a fire.