After graduating with a Drama/Theatre degree from McGill university twenty years ago, the Mediterranean and its intense food culture, its cafes, open markets, pastry shops, bakeries, and coffee/gelato bars became the setting and props that would forever define what I was going to do with my hands and imagination for the rest of my life. Those two elements, theatre and culture, still define my style as a cook and as a teacher.

The moment of commitment occurred when I returned from Spain in 1987 and enrolled at L’Institut de Tourisme et d’Hotellerie du Quebec in Montreal as the eldest student (at 26) in my class; perhaps, at the time, the entire school. The next four years I galloped from one kitchen to another, in French and Italian fine dining restaurants, in large hotels, and catering kitchens in various cities. My appetite for knowledge and experiences could not be satiated. In 1993 I co-owned a successful café/catering operation for three years in which I discovered my calling as a nurturer - as a teacher.

The next seven years were devoted to developing my skills as a chef instructor, 4 years of which were at Dubrulle. I quickly realized that the culinary field was attracting a wider profile of new students (average age today is around 27!) with far more personal, emotional, intellectual, and altruistic reasons to commit to a culinary education. However, the business of culinary schools have been slow to adapt to this paradigm shift. Some instructors, such as Chef Christophe, recognized the need for a new but very basic philosophy to bridge curriculum, students, instruction, and changing perceptions.

This spawned the desire to build the ultimate school, a school resembling more a culinary epicentre than a business. I consider myself to practice a pro-active style of teaching, committed to inspiring and empowering students with skills, confidence, and realities they need, as individual culinarians, in order to best continue their own path.

At an early age I knew that food was my calling. Actually, I remember wanting to become a pastry chef as I was surrounded daily with all the sweets a 14 year old could ever dream of. I was encouraged by my mother to take auto mechanics in high school, but I joined the culinary program instead (a bold decision at the time). I enjoyed it tremendously and took the next step by applying at l’Institut de Tourisme et d’Hotellerie du Quebec in Montreal. As soon as my culinary program was completed I combined it with another passion - travel.

I went to France, my birth country, at 17 years of age, and apprenticed in a one-star Michelin restaurant. If I was not already hooked, the French food culture convinced me that I had chosen the right profession. The foods were very different, some simple but sublime, some complex and out of this world. The work was very hard, with very long hours, many repetitions, many small steps, but I relished the experience and it gave me an appreciation for the profession which France has elevated to a status that has finally made an imprint in North America today.

Being a professional culinarian, I took full advantage of the visa status by learning, working, and eating my way through England, Germany, the West Indies. I settled in Vancouver in 1990 to accept a position aboard one of the Cunard Cruise Line ships.

I then spent the next two years owning and operating a restaurant in Nelson, BC before joining the Fairmont Hotel Vancouver as a Sous Chef for five years. The learning experience never stopped as one must be so versatile on the West Coast because the foods and cultures are so diverse, thus I had to familiarize myself with Asian, East Indian, and Mexican ingredients and combinations.

The hotel experience immensely enriched my professional development, particularly being responsible for the training and development of apprentices. It was then and there that I discovered my new calling, my love of sharing knowledge and skills to others in my profession. The next five years were as an Instructor at Dubrulle Culinary Institute before opening Le Zeste Catering (click here to see details about Le Zeste), and eventually joining forces with Chef Tony to realize both our dreams to share our passion to teach - and to teach, as we like to say, the way we would want to be taught.

The road to becoming a chef for me has had many twists and turns.  My cooking career started out while I was still in high school and I got a part time job at McDonalds in my home town of Saskatoon, Saskatchewan.  I worked there for three years and progressed to working at Red Lobster where I stayed for a further three years.

In my early twenties I moved to British Columbia and spent the next 8 years cooking at ski resorts and summer resort destinations.  In the mid nineties I followed my passion for outdoor sports and took a 1 year diploma program in Adventure Tourism in Invermere B.C.  I spent two seasons at the Reo Rafting Adventure Resort where in the midst of my second season the chef left and I had to take the chef’s duties, a job which I threw myself into whole heartedly.  It was at that point that I realized the scope of the kitchen skills I possessed and that I loved feeding people.  I decided it was time to go to cooking school. 

I attended Dubrulle International Culinary School in 1999 where both Chef Tony Minichello and Chef Christophe Kwiatkowsky were my Chef Instructors.  The wonderful learning environment they created instilled in me the goal of one day becoming a culinary instructor. 

When I graduated from Dubrulle I was hired at The Sutton Place Hotel in downtown Vancouver. During my tenure at the hotel I completed the provincial apprenticeship process to earn my Red Seal Cooks Certification. Over the course of my seven years at the Sutton Place I worked through every area and every station in the kitchen to eventually become a Sous Chef.  

When culinary students came to the hotel to do their practicum I discovered in myself an aptitude and love for sharing my knowledge with them.  This was one of the keys to my success in my next endeavor which was as the Executive Sous Chef for the American Club in China, Taipei, Taiwan where, over the course of two and a half years I opened three restaurants as the Club was renovated and during the final months of my time with the Club I was the Acting Executive Chef.

Becoming a Chef instructor has been a natural progression for me.  I look forward to the rewarding experience of working with the students at the NWCAV and seeing them succeed in the industry after the high level of training they will receive at the academy.

While growing up in Vancouver, it was my grandmother’s influence of cooking, baking, and gardening that fostered the development of my passion and sparked a career in the culinary world. Upon graduating high school, the one year culinary course at Vancouver Community College was the next step. From there I was part of the team that opened Bishop’s Restaurant, learning that becoming a chef was not only about cooking…but also involved carpentry, plumbing, painting, and being innovative with the tools in the kitchen. After Bishop’s I had my first experience with a world class pastry shop at the Pan Pacific Hotel, making the move from baking from scratch with Grandma to baking from scratch professionally.

Eager to learn more, I was able to acquire a working permit for the UK. At the age of 19 I bought a one way ticket to London, and ended up working at one of the world’s most famous royal hotels, Claridges, where I discovered food was about culture, history of ingredients, respect, professionalism, and honesty. The ability to travel and discover in Europe defined who I am today.

After seven years in Europe, I returned to Canada eager to share what I had learned with others. After working in various locations in Alberta and BC, I was presented with the opportunity to instruct at Dubrulle Culinary Institute. It was there that I discovered a new passion of passing on information, and in particular, how important it is to have an understanding of all aspects of the kitchen from the front of the house to the back of house.

Joining the team here at NWCAV, I am excited to be in a teaching and learning environment where I can not only pass on my experiences, but continue to challenge myself as well as my students.

I was born and raised in Johannesburg South Africa and came to Canada in 1979.  At university I studied business, psychology and criminology.  I spent time working in the social work field as a volunteer for the RCMP in their Victim Services Program.  I paid my way through university by working for Hy’s of Canada.  I worked for Hy’s for 11 years in the front and back of the house and had the opportunity to help open Hy’s Ottawa.

While in Ottawa I also worked as a Banquet Captain fort the Ottawa Congress Centre and as a server for the National Arts Centre Restaurant.  In the late 1980’s I took a break from the restaurant business and traveled to India where I experienced many of my life defining moments.

In the early 1990’s I moved to Japan where I taught English for two years.   I eventually formalized my culinary skills upon my return from Asia.  I  graduated from VCC’s Culinary program and then found a position at the Four Seasons Hotel.

I worked at the Four Seasons Hotel for six years and I developed and managed their apprenticeship program.  I finally had the opportunity to pass on my experiences through teaching at Dubrulle Culinary Institute.  

I taught at Dubrulle for 4 years and also had the opportunity to work as the Resident Chef of the US Consulate General between 2002 and 2004.

Since then I have joined the team here at NWCAV.  I enjoy coaching & mentoring our students for culinary competitions throughout the year. I am also the founding Director for the Terra Nova Schoolyard Society, a non-profit organization that engages elementary school children with the earth and agriculture at large (please visit our photo gallery for some great shots from the farm).  I have my Professional Instructors Diploma as well as my Adult Education Diploma

Growing up I spent a lot of time in the kitchen.  I still remember the first time I made an apple tart on my own.  The excitement of being able to make one of my favorite desserts for myself was overwhelming.

I never really considered the world of professional kitchens as a career choice.  While studying in university, I took on a job at the campus restaurant and had found my calling.  After being accepted at NWCAV in 2004, I moved to Vancouver and completed both the Professional Culinary and Pastry and Bread programs.  It confirmed for me, my passion for pastry, and since graduating, I have spent time in both hotel and restaurant kitchens; working for a local artisanal bakery; and in Europe, taking courses in both France and Belgium.

I look forward to sharing my knowledge and passion for pastry with students in the Professional Pastry and Bread program.

My goal is to help children discover the process and pleasure of cooking and sharing food together. 

My hope is that exposure to cooking and a variety of foods will encourage nutritious, diverse food choices that children can create for themselves and enjoy with family and friends.