Hometown: Montpelier, Vermont, USA
Summer Internship: I spent most of the summer working at à toi, a French-inspired restaurant and lounge hidden in downtown Toronto. Just before returning to school, I spent six weeks in New York City doing an externship at Blue Hill New York.
Favourite Food: I’d say the meal I crave in my heart is some beautifully caramelized Kalbi, or Korean barbecued short rib, with plenty of banchan.
Favourite Kitchen task/position: I’ve enjoyed working as a sauté cook, and that’s probably my favourite station, but my favourite simple task in the kitchen is tasting something for seasoning. I see it as a fun and satisfying puzzle to detect what is lacking (or overbearing), and piece together what something needs in order to taste just right.
Career goals/aspirations post-SCS: After school, I hope to dig deeper into my interest in horticulture and unique herbs, perhaps getting involved in the urban farming movement in Toronto for a while. I would like to focus at least some part of my career on making delicious, sustainable food more accessible to the communities that need it most.
Fun Fact: When I am not cooking or eating, I can be found watching terrible Nicolas Cage movies, working on ink drawings, or relaxing with my cat, Zucchini.