1. What has been your path?
I got my technical diploma in fashion commerce before studying pastry arts at the ITHQ (Institut de tourisme et d’hôtellerie du Québec). I’ve worked at Pâtisserie Rhubarbe, the artisanal ice cream shop Iconoglace, and Le Pain dans les Voiles bakery. When I heard they were looking for someone to work in the RICARDO Test Kitchen, I jumped at the opportunity!
2. What is your cooking specialty?
Desserts in general. I enjoy making people happy and taking a base recipe and adding my own personal touch.
3. Where does your passion for cooking come from?
My mother wasn’t much for cooking while I was young, but she quickly understood that I loved food and we both pretty much learned how to cook together!
4. What’s the recipe you’re most proud of?
Our best-ever Tarte Tatin, which will appear in our upcoming fall issue (on newsstands September 20, 2024). We took a long time to perfect and fine-tune this recipe. I learned so much about this dessert. I enjoy eating this tart and will remake it.
5. Which recipe had been tested the most prior to being published?
Our Spiced Caramel Flan Cake. It’s two preparations that normally require different baking times, so it took a long time to develop. We tested it at least eight times. It was like a scientific experiment!
cakes
Spiced Caramel Flan Cake
6. What is your favourite type of cuisine?
I enjoy family-style recipes, such as roast beef and braised dishes. There’s something emotional about them.
To meet the other members of our Test Kitchen, be sure to read our below article: