…has to be dark to be good. I am obsessed with quality and only savour the best I can find. That being said, I am a complete and utter chocoholic and rarely choose a dessert that doesn’t contain this food of the gods. My parents recently went to Paris (without me, for the second time this year, not that I’m bitter about it) and brought me back a small tin of chocolates from Fauchon. The next time they try to go without me, I’m sending them to Pierre Hermé.
…has to be strong, dark and aromatic. I started drinking coffee when I was sixteen, although back then it was more like taking milk and sugar with a splash of coffee. It has always been my mother’s favourite morning ritual, brewing the coffee and then relaxing with it on the couch, watching the birds in the backyard and letting the heat warm and awaken her. Now it’s my favourite morning ritual too, the one time of the day I have completely to myself to relax and wake up slowly. It also doesn’t hurt that nothing pairs better with a fine piece of chocolate than a steaming shot of perfectly made espresso.
…I started baking at a very young age, helping my mother shape cookie dough into mounds, then later chopping carrots for my father, who appreciated having such an enthusiastic sous chef. It was not until I moved away to university, living alone in the beautiful city of Montreal, that I realized how little I knew about cooking. That first year was a tumultuous time of trial and error, yet along the way I learned to love the act of preparing food for myself and even held small dinner parties in my studio apartment. My favourite foods are those that require very little effort to coax incredible flavour from: fresh Nova Scotian scallops that ask for only a quick flash in the pan, an apple picked straight from the tree, greens from the farmer’s market.
…I aim to take pleasure in everything I do, from running to eating to the small things in everyday life. I love to travel and can’t wait to visit France (Paris!), Italy, Greece, to soak in the culture and of course the local cuisine. Writing has also always been a passion of mine, and while at school I had a column in the newspaper for writing recipes and other musings on food. I strive for balance in living and on my plate, and believe that diversity and novelty are the keys to maintaining a little excitement for both.