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Background Information
I have loved cooking since I first got my "taste" of culinary arts at the early age of 17, when I took my first job in Montreal in 1969, at a resort called Elm Ridge Golf and Country Club. From there my passion for cooking grew. I later worked at the Digby Pines Hotel as a Saucier (sauce cook) Patissier (pastry cook), Short Order Chef, Breakfast Chef and eventually a Sous Chef. I spent three seasons (June-Sept) at this wonderful CP Resort. From those experiences I became hooked on cooking.
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