I am all about food and people…a conduit that connects the two. Researching and sourcing uncommon produce, products, cooking tips, techniques, recipes, photography, plating, styling…anything having to do with food…you name it, I’m into it..
Where my heart beats is introducing and motivating people to adventure with food. Exciting people’s taste buds! My passion is to infuse exciting flavour profiles, layering, and blending, common and unusual ingredients from all over the globe.
In the early 80’s I was a human resources specialist, budding young entrepreneur, wife and mother. I spent many hours concocting dishes like a mad scientist. I reveled in sourcing food items, developing recipes and marketing programs to promote my client’s products.
In 1988 I registered my company, now known as Geometrix Global Inc. Geometrix has been the parent company for my business ventures. My culinary career started one January evening, I was flipping through a New Year’s issue of the pages of bon appétit magazine. I found an article on “This Year’s America’s Best Award Winning Food Products”. My eyes landed on Henry’s Farm Hazelnuts from Newport Oregon and eureka! The small family orchard with those gorgeous raw, roasted, and honeyed gems…poof…turned me into a well-respected fine food importer, just like that!
Executive chefs welcomed those fresh wholesome aromatic little nuggets across the Canadian Prairies and beyond. I loved the high I felt from the attention. Nuts, lead to outstanding L’Esprit de Campagne dried tomatoes & fruits in Virginia, Ocean Spray Craizins from Middleborough, Massachusetts… then to Thomas Sauce from North Carolina, pastries from Florida, and eventually to organic spices. Those fresh unusual spices turned heads. Welcomed with excitement, chefs would exclaim, “Here comes The Spice Lady!” Seriously, that’s how I took on the moniker that defines my colourful and exotic approach to cooking today.
When my kids decided to leave the nest, I yearned for sharing my in-house culinary inventions with the wanting, the willing, and the raving. Yearning to fill the void, my connections at Loblaw’s turned me onto the executive chef for their community kitchens. Acknowledging my zest and knowledge for food, Tom offered me a door opening opportunity. I gratefully accepted a spot as a regular guest chef in their PC Cooking Schools. Again, I was totally hooked on the attention. Today, I have grown fond and very close to the communities that frequent my classes at the various schools. They are my second family.
I have engineered myself a career as a chef instructor/performer and consultant. I develop cooking programs that introduce basic as well as advanced methods while talking about ingredients, food products, nutrition and history of food. My venues are public culinary kitchens and educational institutions like Ryerson, The University of Toronto, private schools and major companies like Loblaws, The Superstores, LCBO, and The Bay . To complement my culinary interests, I am a registered instructor delivering food safety programs, a proctor for the various Canadian jurisdictions for food handler certification. I also take on projects to help food companies further their business interests.
You can like me on Facebook and follow me on Twitter and find me in LinkedIn. In addition to my performing and teaching, I am looking forward to sharing my passion for power or speed walking. If you’d like to join me, let me know by filling out the form to receive information on a regular basis. Check out the Lifestyle Programs page drop down Roehampton Walking Group.
“Food brings people together. It celebrates diverse cultures and erases boundaries. It’s the ultimate social bonding activity.” Sharon Elston, The Spice Lady