I began my career in the Culinary Industry in 2004. I enrolled in the apprenticeship program for cooks at the Saskatchewan Institute of Applied Science and Technology in my home town of Saskatoon. During my studies I competed to represent my province in a televised event showcasing young cooks from across Canada. This experience would prove to be paramount to my development as a professional in the trade. I completed my apprenticeship under Chef de Cuisine Lee Helman, and Chef de Cuisine Peter Philips. I received my red seal and was awarded honors along with several bursaries for top marks in my classes, as well as in the province for my trade .
After completing my studies, I went on to work and stage at several reputable and well established restaurants around western Canada. In particular my stage at La belle Auberge (Ladner, British Columbia) with the highly respected Chef de Cuisine Bruno Marti instilled in me a passion for the industry and a willingness to learn more. I have a large amount of respect for the Pastry Cooks and the Chefs I have had the fortunate experience to learn from. Their willingness to expose me to all positions in the kitchen and to allow me to experiment and learn from them has been a humbling experience. I decided that after working with such talented individuals that I would continue to pursue a career in this profession. To better myself and to hone my skills as a Pastry cook, I chose to attend the Culinary institute of Canada In Charlottetown P.E.I. This experience confirmed by career path in the area of pastries.
I am currently employed as the Pastry Chef of family owned Truffles Bistro and “Vanilla pastry Company in Saskatoon. I enjoy working and consulting with chefs and business owners to design and create new menu items that allow me the freedom to explore and redefine boundaries. I enjoy the day to day challenges that come with running a pastry kitchen. Innovative thinking, training staff, research and education are my main focus. I am constantly pushing myself and those around me to strive for excellence.
I continue to further educate myself and strive to develop as a professional, I look forward to furthering my career as a pastry chef and I look forward to the opportunity to work with Team Manitoba as we strive to win the gold at the 2012 Culinary Olympics in Germany.