Chef de Cusine, Superpoint
Favourite dish to make right now
Tacos for staff meal, or fresh pasta.
Last cookbook purchase
I think it was A Very Serious Cookbook: Contra Wildair by Alison Roman, Fabián von Hauske, and Jeremiah Stone.
Have you read it/tried any recipes
Read through it, yes. Tried some techniques.
Name one dish or ingredient you’d like to see gone from menus
Fried food on a waffle.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Your biggest influences
That’s hard because I tend to want to blend inspiration and influence together. My list is sort of a combination of people and places. I think Silo Brighton, Food for Soul, actual farmers, Mark Brand, and Alice Waters are influential and inspiring.
If could eat at any restaurant in the world
Oh my gosh, so many! Too much in my mind to choose. I want to say Osteria Francescana, because that’s true, but there are a lot of restaurants that are more “accessible” that I want to go to, or go back to.
Last thing you ate
Bread, canned sardines, cheese, and hummus. I like to graze when I am home.
Three must-have ingredients always in your fridge
Butter, Lemon, Sesame Oil.
Buttery popcorn, the next day. Also canned oily fish.
Top 3 favourite Toronto restaurants
This is hard because I go out to eat basically never. Not for any reason but lack of opportunity. I think there are tons of people who are killing it out there, and a million places I WANT TO eat. I had some delicious snacks at Bar Isabel and at Montgomery’s recently, and I could pretty much always eat an Extra Burger, if that kind of answers the question.
Top 3 favourite Toronto bars
Your go-to drink
Wine, tequila soda, or good old-fashioned water.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Stop drinking water out of a mug.
One habit you have in the kitchen that will inspire young chefs
Keep your station clean and organized! Helps keep your brain clean and organized.
Name one hidden talent
Ugh, I can’t name just one. I think so many people are talented in so many ways so I’m breaking the rules and naming a few. I think Nicholas Morra, though I don’t think he’s very hidden anymore. Josh Bagalacsa is making lovely charcuterie. Jesse Fader is killing the restaurant and boss game. Then there are people like Kim Montgomery who are balancing restaurant ownership and motherhood, which is double talented.
Best career advice you ever received
Rob Gentile taught me that partaking in things like deep cleaning your kitchen with your staff shows good leadership qualities, and I always remember that.
Worst career advice you ever received
I’m not sure if anyone ever gave me particularly bad career advice. I think I would have been my own worst enemy here, and talked myself out an opportunity because I was lacking confidence at the time.
Your advice for a young cook starting out in the business
Lose the egos. We are a collective team and we can learn from each other.