1. What has been your path?
I have a technical diploma in restaurant management, a Bachelor’s degree in elementary education (seriously!), and have been trained in the pastry arts. I’ve worked as a kitchen manager and a pastry chef in many restaurants, including Le Quarante 7 in Quebec City. I’ve participated in the launch of our Café RICARDO restaurants and their menus, on which I continue to collaborate. I still develop recipes for RICARDO Magazine, I host La cuisine d’Isabelle et Ricardo, and am a judge on the Quebec cooking competition series, Les Chefs! I’m definitely not bored!
2. What is your cooking specialty?
I enjoy everything that has to do with choux pastry and layered desserts. I love having fun with textures and flavours, as well as making pretty decorations and garnishes.
3. Where does your passion for cooking come from?
For as long as I can remember, I’ve always cooked with my mother. We always had a large garden with access to so many fresh vegetables. It was magical. When it came time to pick a career path and sign up for school, it was the only thing I was interested in.
4. What’s the recipe you’re most proud of?
Our recipe for Green Curry Chicken. It’s one that reminds me so much of my last trip to Thailand! We managed to recreate the same flavours from abroad using ingredients we can easily find right here at home.
Thai Cuisine
Green Curry Chicken
5. Which recipe had been tested the most prior to being published?
Our Basque Cheesecake. We wanted to get the perfect texture, and that took a lot of time. I’ve never before bought so much cream cheese for a recipe!
cakes
Basque Cheesecake
6. What is your favourite type of cuisine?
Mexican, because it just tastes like how a vacation feels, and its recipes are easy to make. Asian cuisine as well, because it’s so fresh and full of flavour. I also enjoy cooking local dishes that highlight seasonal produce.
To meet the other members of our Test Kitchen, be sure to read our below article: