Cheese and Toast has been launched to finally expand on the post-it notes scattered throughout my home encompassing core food philosophies like “Kale-god I hate you” and “Key to good schnitzel–drown in oil”.
In Spring 2006 I opened a wedding shower gift containing The Good Housekeeping cookbook. I’d always loved food and certainly ate lots of delicious stuff from my mom’s kitchen growing up. But starting to read about the language, skill and technique of cooking intrigued me. I attended the Cordon Bleu in London, England that fall (yes, it was slightly crazy spontaneous). With great joy I called my mom in the first week to tell her about a cool “thickening” technique called a ROUX. I’m glad I could not see her rolling her eyes over the phone.
After leaving the Cordon Bleu I took a year to work in the fine-dining industry and apply my new-found skills in a “real” kitchen. I’ve been fortunate to have spent the last few years eating, cooking, tasting and writing about food. Currently I write a bi-weekly cheese column called “The Spread” for the Globe and Mail and I also host their web-cooking series called Chef Basics. I also freelance write for various other clients such as Attitude Marketing and Sid Lee in Montreal and the LCBO Food and Drink Magazine.
I do love cheese on toast, but also licorice nibs (chewy to the point that you might lose a tooth) and my mom’s spaghetti sauce which is made with cubes of polish sausage.
Hope you like…