Raised in rural South-Western Ontario, I had the unique opportunity to learn about food from the ground up. Living on a hobby farm in my formative years allowed me to see the natural processes that take place long before food reaches the plate.
I started working in kitchens at 17, when I was away at college. I went through the usual progression from dishwasher to line-cook. I eventually was able to apprentice with a Swiss pastry chef, who taught me most of what I know about desserts and confections. I went on to work in a few other small kitchens, before ending up in my current position as a cook with a major corporation.
Although I still work with food on a daily basis, I find myself more-or-less back to being a home cook/weekend patissier. I hope that by sharing some of my experiences, I can possibly inspire others to get creative in the kitchen.