I am a budding Chocolatier trying to make a name for myself in this crazy, but delicious world of chocolate.
I decided right after high school to enter into the world of food by going to my local Community College (St Clair College) for Culinary Management. It was there that I realized I was more suited to baking than cooking (mostly because I liked that class, and that teacher so much more).
So I moved around Ontario, working in different Cafes and shops, trying to figure out where I fit in.
Finally I moved to Montreal. The plethora of bakeries and cafes here are staggering. But there was one teensy weensie problem. I had never gone to pastry school. Well that and the French (but that's another story).
So at the encouragement of one of my bosses, I set out to become a student again at the age of 31, and enrolled in Pastry school at P.A.C.C (Pearson Adult Career Center.
While I was in school, I learned so many different kinds of pastries and began to shine in some modules.
It was chocolate that gave me my hardest challenges. I hated it when I first started. I just couldn't get it. While the rest of my classmates were filling their molds after successfully tempering their chocolate, I was wiping away frustrated tears, still trying to master the fine art of tempering. It was my teacher who came to my rescue with the suggestion that I take my chocolate home and practice without all of the pressure. After that, it was easy.
Tempering can still bring me grief from time to time as it's so finicky, but I'm so much better at it today than I was before, and it gives me so much joy to do now. I love experimenting with different flavours, and trying out new ideas. Sometimes they work, and sometimes they don't. But it's always a very messy adventure.