The first time I put a chef jacket on was in 1988. It felt thrilling and full of promise, and for the next thirteen years, I was never far from a stove. My dreams were big, and I was committed to mastering French technique, apprenticing in some of the best restaurants in Ontario—Le Bistingo, The Old Prune, and Rundles.
I studied at the Stratford Chefs School and in my final year won a scholarship to spend three months cooking in Europe. I spent six weeks in the Michelin Two-Star Restaurant Royal Gray in Cannes, France with chef Jacques Chibois (I was the first female stagiaire). Throughout my career, I continued to study for extended periods with chefs like Lydia Shire at Biba in Boston and Ruth Rogers and Rose Gray at London’s River Cafe.
I began a twenty-year teaching career at the Stratford Chefs School as executive chef for bistro dinners and teaching a much-loved course called Larder on butchery, preserving, and fish and shellfish preparation. I was also an assistant to the directors, Eleanor Kane and James Morris, overseeing the Celebrity Chef in Residence program and working with international chefs and cookbook authors like Paul Bertolli and Joyce Goldstein.
I went on to teach at George Brown Chef School and was a lead coordinator and developer for an international program in French Culinary Arts, leading students on annual visits to the ITHQ in Montreal and the Institut Paul Bocuse in Lyon, France.
In 2011 I completed academic research, “A Recipe for Success. Gender’s Role in the Career Expectations of Culinary Students.”
My teaching career was distinguished by an unwavering commitment to professional standards, and many former students are now colleagues and friends.
In 2013 I enrolled in a full-time creative writing program at the Humber School for Writers. Food writing had been a life-long dream. It gives me great pleasure to bring my culinary expertise to the page. I’m a skilled recipe developer, and my work has been featured in Food & Drink, Zoomer, Taunton’s Fine Cooking, and I have a five-page recipe feature in 2018 in Sift Magazine. I also write for Canadian and American newspapers, magazines, and online sites including the Globe and Mail, CBC, TVO, and Eater. I was a committee member for the Joseph Hoare Writer in Residence program at the Stratford Chefs School and a judge for the Taste Canada Awards.
As a freelancer, I've worked on national brand campaigns, web and e-commerce content, product development for Balzac’s Coffee Roasters, and recipe development for the Food Network Canada. I created culinary events for Top Meadow Farms, healthy cafeteria menus for Mount Sinai Hospital, developed a national database for the Terroir Symposium, and have taught hundreds of private classes, most recently at Toronto’s Drake Commissary.
I’m respected and well connected in the Canadian food world and have strong ties to American food writers. My writing mentor is the American journalist and cookbook author Charlotte Druckman. I have a lively social media profile.
It’s been almost 30 years since I put on a chef jacket and my curiosity and passion for cooking continue to flourish under the influence of time.
It's Time to Fix Toronto Food Culture. NOW magazine. Oct 2017
We're Not Quiet About Thanksgiving. Munchies. Oct 2016
Putting mental health on the menu. TVO. Jan 2016
Amidst the Smoke and Steam. Maisonneuve. Feb 2014
Glory Hole's Buttered Toast Doughnut. Bon Appetit. Jan 2013
Missing in Action. Macleans. Nov 2011