1. What has been your path?
I got my Bachelor’s degree in graphic design, and was trained in cooking and pastry arts at the ITHQ (Institut de tourisme et d’hôtellerie du Québec). I’ve worked as a pastry chef as well as in bakeries, notably at Automne in Montreal. Here, I just feel like I’m in the right place. I get to cook and there’s an aesthetic quality that I love!
2. What is your cooking specialty?
Sandwiches! It’s the perfect meal because there’s a contrast of textures and flavours, and it aligns with my love of bread.
3. Where does your passion for cooking come from?
My parents passed along their love of eating well and cooking. I love creating special moments with family or friends, preparing a meal that is appreciated and enjoyed.
4. What’s the recipe you’re most proud of?
Spaghetti with Spicy Pork and Anchovy Ragù. This recipe with its honest ingredients represents me well. It’s satisfying from the first bite to the last.
5. Which recipe had been tested the most prior to being published?
Our Japanese Milk Bread (Shokupan). To ensure that this recipe could be reproduced without fail and easy to execute, we went over and rewrote each step. The Test Kitchen practically became a bread factory!
Japanese Cuisine
Japanese Milk Bread (Shokupan)
6. What is your favourite type of cuisine?
Seasonal cooking, without a doubt. We’re lucky to have four seasons here! I’m always anticipating the upcoming season so that I can prepare dishes with fresh ingredients. I love this cycle and the changes that come along with it.
To meet the other members of our Test Kitchen, be sure to read our below article: