1. What does a typical Thursday look like for you, starting from when you wake up – to heading to bed?

I wake up at 6:30 to the sounds of the woodland creatures readying my wardrobe for the day.  My handsome man servant, Eddie Seabrean, serves me a non-fat latte in his pink hot pants, oops that is before I wake up! 

I am a morning person, I love this time of the day and tend to be my happiest, most creative and sparkly self.  After walking my Shiba Inu Nika and trying to avoid every other dog, non related child and motorcycle (she hates these things with a passion) I tend to write for a few hours, answer emails and eat my sprouted granola. 

Afterwards, it’s into my whites and off to the theatre for a few hours to receive orders, organize my brigade and be regaled by tales of the team’s escapades over the weekend, Thursday is generally our Monday after all.   

Next, I jump into the jet, whore myself up and race to the Toronto Living shoot where I have the privilege of being on “the other side” of the table, experiencing Toronto’s vast eclectic cuisine. 

Another quick change and I’m on my way to Dufferin Grove Farmer’s Market to shop, explore and be inspired. Then its home for some much needed chow.  While enjoying my schizophrenic rice bowl of the markets offerings I enjoy a glass of wine in my Moroccan room with my best girl K and my fur babies. 

2. What was your first job out of school?

My first job out of school was at the Crowne Plaza Toronto Centre as the omelete girl for the early morning buffet.  All the senior Chefs even called me “Omelete Girl” for the first few months, and then some new guy called me “Amish Girl” so I had to say something!  Gratefully after three months they moved me into the pastry department. 

3. What are the 3 skills you require most to do your job well?

Interpersonal skills/psych degree, patience, the ability to roll with the punches and fix problems and not dwell on them. 

4. What do you love most about your career?

It is so hard to pick one thing I love about my career since it is ever changing.  I guess I love the fact that I have traveled and lived abroad.  Food is universal and my craft is one that can be utilized all over the world.  The fact that it is essential  to constantly evolve and  expand ones knowledge as a Chef really resonates with me; it keeps me fresh and imaginative.

I also never have to pack my lunch! 

5. If a woman wanted to get into this business, what are your recommendations of how they should start?

If a young woman wanted to get started in this business I strongly recommend they work in a busy professional kitchen even just washing dishes before they commit to school or apprenticeship, this will give her a “real world” view of this beautiful and demented industry.

6. Do you have any warnings?

I have several warnings, it is unfortunate but entry level and intermediate Chefs are notoriously over-worked and underpaid.  You need to pay your dues for several years and that involves working long hours, nights, holidays and weekends.  Kitchens can be hot, demanding, and aggressive and you need to have a thick skin especially if you are a woman.

7. If you could try a different career on for a year, what would it be?

There is a British program where a group of mediums, historians, psychics spend a night on notoriously haunted properties.  I want to be the host of that show! I used to work for a Gordon Ramsey style Chef in Europe, a ghost would be easier to handle!