My book, Talking With My Mouth Full, was released by Hyperion in February 2012.
Please visit my contact page for information and details.
I attended McGill University in Montreal, where I earned an undergraduate degree in Anthropology and Spanish Language. I later attended culinary school in New York City at what is now the Institute of Culinary Education.
My mother ran a cooking school out of our home, so I have been around the business of food since a very early age. In college, I wrote restaurant reviews for my school paper, which inspired me to become a food writer after graduation. I soon realized in order to be a thoughtful, successful writer, I needed to fully immerse myself in the world of food. So I packed my bags for New York City, attended culinary school, and worked in some of the city’s legendary kitchens
I was born and raised in Toronto, Canada.
I love the travel – I have seen more of this country than I ever could have imagined. I also love the people – the judges, producers, camera crew – we make-up a fun nomadic family!
There are so many! Here are just some of the dishes I have loved over the years: Fried Banana Fritter with Red Chili Paste (Ed Cotton, Top Chef 7: Finale), Raw Hamachi with Fried Veal Sweetbreads, Asian Pear, Pickled Radish, and Garlic Mayonnaise (Richard Blais; Top Chef 8: Finale), Braised Pork Shoulder with Pepperoni Sauce, Roasted Cabbage, and Turnips (Mike Isabella; Top Chef 8: Finale), Tequila shot: Sweet and Sour Macaroon Filled with Guacamole, Corn Nuts, and Corn Puree (Bryan Voltaggio), and Salted Butterscotch Pudding with Whipped Cream (Tiffani Faison; 2007 Top Chef Holiday Special).
So far my favorite locations were Hawaii, Singapore, and Aspen.
I enjoy working out – especially running, bike riding, and hiking – I always pack my running shoes when I am traveling. Living in New York City means a lot of walking, so I am active every day! When I am feeling less than inspired to lace-up my running shoes, I always remind myself working out is a very small price to pay in order to eat such amazing food. And I’ve learned how to taste food carefully without needing to clean my plate.
I proudly support Common Threads, City Harvest, Grow for Good, and the Food Bank of New York City, to name only a few.
I love a spicy Bloody Mary, a refreshing Moscow Mule, or a classic gin Martini with olives!
Despite some of the incredibly intricate desserts I have enjoyed on Top Chef: Just Desserts, my all-time favorite desserts are from my childhood: Ice cream sandwiches and butterscotch pudding!
My job not only requires me to travel quite a bit, but when I am home I am expected to eat out on a regular basis. I usually cook at home at least twice during the week and always on the weekends. Since I am usually eating very rich foods for my job, I love to make simple, vegetarian dishes at home.
Lemons, limes, harissa, maple syrup, butter, Parmesan cheese, champagne, and dark chocolate.
I love my Microplane, flexible fish spatula, large spoons (for tasting and basting), tongs, sharp knives, mortar and pestle, and key corkscrew.
Domestically, I love trips to Aspen and San Francisco. Internationally, Bali, Vietnam, Barcelona, Tokyo, and Paris are at the top of my list.
Buenos Aries, Thailand, and Turkey!