I bake. I whisk. I sift (but only when whisking won’t do). I fold. I homogenize. I churn. I caramelize. I taste. I make it better. I do this for a living. I do this at home. I read about doing these things. I write about them. I would think I had a problem, but the internet allows me access to the millions of people who have the same problem: the compulsion to create the perfect treat, be it pudding or a champagne bavaroise.
University was boring, it involved so much sitting and listening and reading, and I liked standing, walking, talking, and singing to music, so I graduated and worked in a café like a lot of people do. I was trying to get my act together, get a government job so I could have some security, save some money, and then I could go to culinary school later, when I was an adult. I started poking around the websites, trying to see which ones had good potential for me ten years in the future, and it dawned on me that not only should I go to culinary school now instead of later, there was a well known school a fifteen minute walk from my apartment.
I went to school. I studied hard. I worked two resto jobs and only ate cake. I did well. I was scared but proud of my achievements. I was hired by the school to work in the fancy French “bistro” and did the restaurant thing for nine months. When I became good at that job (and needed a break from the stress), I found a different job in a stress-free environment filled with women (and some men) who work hard and love food. I was very lucky to work a 9-6 Monday to Friday job in this industry, despite missing the hectic resto life. So instead, I began to challenge myself in my free time. I was scared I would lose my training so I decided to make everything in Francisco Migoya’s The Modern Café.
But after making 75 recipes, I had to abandon the original project when I moved across the ocean to the Centre of the World (London Town). After working in a huge hotel under a celebrity chef, then worked the first opening of a hotel in London in 20 years, I ran away with a Canadian who stole my heart, to the edge of the country to live in the middle of nowhere. After opening another resto (same celebrity), I ran back to Canada to live in Oil Country for a bit.
The Canadian and I are in the Prairies. For now.