WHAT IS YOUR FAVORITE BREAKFAST?
I love a good New York bagel with cream cheese and lox (or sometimes bacon!)
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
So, I haven’t had this in years, but my mom and I used to make this spaghetti pie. I think about that dish sometimes.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
I would like to be able to build things! That would be so cool.
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
Well, I had originally gone to school for filmmaking. I worked as a production assistant right after school before I realized I didn’t want to devote my life to a career in film. So I went back to school for my Masters in Art education. I feel very lucky that I’ve been able to teach and bake.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
I love making croissants!! Especially chocolate ones.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
I could never resist an Oreo. We don’t really have them at home for that reason!!
IS THERE A FOOD YOU DISLIKE?
I can’t handle anything too spicy…I also have an intolerance to garlic so can’t eat it.
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
There was this pie I had in Maine that was hands down the best pie I’ve ever had. I contacted the baker but they wouldn’t share the recipe.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
Au pied cochon In Montreal. My husband and I went about 9 years ago and I STILL think about the appetizer we had there. These little cubes filled with foil gras.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
The Judges on Great Chocolate Showdown Anna Olsen, Cynthia Stroud, and Steven Hodge, and all the crew on Culinary!
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
I have never worked in a professional kitchen. My experience is limited to a competition baking show and then my own kitchen.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
I’ve been using this time to explore bakes that I’ve never had the time to try before. Experimenting with techniques and flavors too. Just keep your hands in what you love, even if you’re not sharing it with the community at large…because we will open back up and be able to share in the future!
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
Positive — more time to bake!! Negative — less people to share those bakes with.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I’ve been teaching my classes virtually but also offering virtual baking demos. I’ve also been baking a lot of treats—people still are celebrating birthdays and other special occasions, just on a much smaller scale!
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