Why I quit being a Chef. Again.

As some of you already know, I recently quit my job as a Chef. Pastry Chef to be precise. For ten years (with the exception of a few months color-tinting paint, really) I’ve been plugging away in professional kitchens. The beginning is mostly a blur to be honest, I don’t even remember that twinkling moment when I thought “Hey!…

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Honeycomb Sponge Toffee

It’s January 3rd! You know what that means – busy season is finally over and done with, winter has kicked into full gear, and I’m back to having some free time with freezing cold weather keeping me locked up indoors and… blogging. It’s been quite the hiatus. I’ve tried to post a few things here…

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Gum Paste Edible Sugar Flowers

This weekend I spent some time at Bonnie Gordon College of Confectionary Arts, here in Toronto. If you’re interested in breaking into the world of Pastry Arts I recommend taking a look at the College’s website to get an idea what kinds of classes are out there. If you’re not interested in committing to multiple-semester schooling…

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Balcony Garden 2015

It’s that time of year again- time to get gardening. This year we’re trying a few new things including lettuces and peas. Last year was quite a success considering it was our first time doing this, so we’re more prepared this time with a bit of experience. We get about a half day of sun…

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Poppyseed Dijon Vinaigrette

One of my favorite things to share with you is breakfast. Usually the most basic of the daily meals, it can be so elegant in it’s simplicity. Working in the service industry I can tell you that the pressure’s always on when it comes to food looking refined,  but sometimes it’s the fried eggs you cooked…

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