I have spent the last fifteen years cooking professionally and gaining an education in kitchens all across the country culminating in achieving my “Red Seal Cook” status.
I have cooked for the governor general, a lieutenant governor, heads of major political parties, actors, musicians, professional athletes, and countless satisfied customers. Through all this the most important lessons I have learned are to be prepared and to keep it simple.
My love of food comes from my mother. Some of the first and fondest memories I have are of cooking at my mothers side. She and I, would spend snowy winter days making tea biscuits and corn chowder, shepherd’s pie, goulash, baked beans and oatmeal bread, or any number of other things. In the fall we would make pickles and preserves and forage for wild berries and mushrooms in the woods around our house.
Our little farm in Nova Scotia supplied us with vegetables, herbs and meat in the form of chicken and turkey as well as their eggs. Most of the food we ate that we didn’t grow came from other farms in our area, farmers who we knew by name.
Growing up so close to where my food was coming from I gained a deep respect for the things we ate. That respect is something that I still carry with me.
The lessons I learned at my mothers side, and on our little farm have stayed with me. I still hold on to those memories, beliefs, and values and it is those things that have made me who I am today. I currently live and blog from Dartmouth, Nova Scotia.