Previous to my current position in Advertising, I flirted and may have gone all the way with the art of cooking. I worked a few restaurants here and there and after meeting my ol' pal Dave I picked up the pace.Dave and I worked side by side for 2 years crankin' out plates, going to farmers markets and designing plates that made the white tops look good.
After 5 years of kitchens I had to hang up the apron to return to my family as my brother was soon diagnosed with ALS. I never regretted a minute of it. One day maybe Dave and I will open our own shop. Until then I'll plug away in the great world of advertising. Where else can you tell stories, observe humans and have an unlimited supply of Fineliners! (for fans of the Fineliner, you know what I mean).... Bon Appetit.
After 5 years of kitchens I had to hang up the apron to return to my family as my brother was soon diagnosed with ALS. I never regretted a minute of it. One day maybe Dave and I will open our own shop. Until then I'll plug away in the great world of advertising. Where else can you tell stories, observe humans and have an unlimited supply of Fineliners! (for fans of the Fineliner, you know what I mean).... Bon Appetit.
Stuffed French toast: Fresh Challah bread, fresh berries Jalapeno Harvarti, mocha yogurt, maple syrup.
Ontario Trout: Pan seared Rainbow Trout served a top roasted peppers,sauteed garlic spinach, raspberry coulis.
Tofino Dungeness Crab: Freshly caught dungeness crab, garlic butter and lemon. Doesn't get better than this.. and yes I cooked these in Tofino.
