after two years working in the kitchen at the campus bar at a university in working class ontario, i heard the call to go west, and after graduating i picked up and moved to vancouver. i’d discovered it was in the kitchen where i felt at home, and enrolled in school for both culinary and pastry. there was something about pastry that i connected with, and i focused all of my attention on the sweet world. since graduating, i’ve spent time in five-diamond and boutique hotels; destination and fine-dining restaurants; an artisanal bakery; and studying with chocolate companies in europe, trying not to get covered in chocolate and flour along the way.
